New Delhi: Erstwhile royal families have closely guarded culinary secrets of their kitchens like treasures down the ages. But the struggle to keep the estates sustainable is forcing the descendents to open up.
Nearly six decades after independence, the hosts of the royal palace resorts are opening their recipe books to contribute to the experimental culinary wave sweeping through the kitchens of urban India.
"Cooking a family recipe is like singing a 'ghazal'. It sounds different each time, but you know the flavour. One of our favourites was 'Shahi Sabzi Pulao'," Randhir Singh, scion of the family of the erstwhile Maharaja of Patiala, told IANS.
It was a dry pulao that could be improvised with meat arranged in layers, he said.
