Treat for a king

Experience a blast from the past and Savour food from the royal families of Awadh, Sailana and Mewar. Go dig in!

Treat for a king

Experience a blast from the past and Savour food from the royal families of Awadh, Sailana and Mewar. Go dig in!

It isn't everyday that one gets to experience royalty. The life of kings and emperors as they led it ufffd lavishly. While one can visit forts and palaces and museums and get a glimpse into a slice of their life, coming across their food is really difficult.

Most places that claim to serve royal food end up preparing a poor imitation of what our rajas and maharajas ate. So when we got the opportunity to literally get a taste of royal life, we didn't want to miss it. More so, because the erstwhile royal states in question were Awadh, Mewar and Sailana ufffd all three synonymous with good food. Needless to say we went jumping, a spring in our step, to Made in India in Noida's Radisson MBD to check out their ongoing promotional ufffd The Royal Re-past. We bring you the scoresheet here. Read on for more dope.u00a0

On a time machine
The Royal Re-past festival is about the signature dishes from three royal families of India ufffd namely Mewar, Sailana and Awadh. Plenty of legumes, pulses and the use of corn (makkai), milk, curd and buttermilk for gravies is the hallmark of Mewar cuisine. We tried signature dishes like Shorbedaar Murgh Natwara (Boneless chicken cooked in home-made style gravy), Kale Moti ke Pulao (Basmati rice cooked with black gram) and Makai ka Halwa (Minced American corn with sweetened, reduced milk) and loved them. The food is rich, but not rich enough to get you thinking about cholesterol problems.

Eating stories
Next up was Sailana, a former princely kingdom in Madhya Pradesh where the food is all about exotic spices, rose petals and sandalwood powder. We loved the fact that there is a story behind every dish here. We went for double helpings of Macchi ka Khugina (Diced fillet of fish cooked in a tangy tomato gravy) and the Suran ka Salan (Yam cooked in a peanut gravy and flavoured with coconut) was also decent.

Taste of lucknow
But even though we were very full by now, we just couldn't give Awadh a miss. The cuisine from the city of Lucknow is greatly influenced by Mughal cooking techniques and bears similarities with those of Kashmir, Punjab and Hyderabad. We could not say no to the Khaa Dum Tarkari Biryani which tasted perfect and paired it with Kundan Kaliya (Mutton of the bone cooked in a tomato and onion gravy, flavoured with cardamom). We suggest you try the Sewain ka Muzzafar (Vermicelli with a flavour of green cardamom, with a sprinkle of nuts) too. We wanted to, but we were full. Go dig in, is our verdict.

At: Radisson MBD, L-2, Sector 18, Noida
On till: March 20
Timings: 12.30 pm to 3.30 pm (lunch) and 7.30 pm to 11.30 pm (dinner)
Ring: (95120) 4300 000
Meal for two:u00a0 Rs 2,500 + taxes