Royal flavours come calling

FROM RAMPURI MURGH KORMA TO PAPAD KI SUBZI, HERE ARE SOME LESSER KNOWN DELICACIES FROM U.P. AND RAJASTHAN THAT WERE ONCE TRADITIONAL FAVOURITES

Food aficionados all over the world are acquainted with the famed Awadhi cuisine from Lucknow, with its various types of biryani and delicious

kebabs. These culinary delights have always found favour with gourmands but how many have heard of the lesser known delights from the Rampuri cuisine, which originated from the erstwhile princely state of Rampur, also in UP? Well, for those not in the know, the cuisine of Rampur also traces its history to that of the Mughal era and is a royal cuisine, but an almost forgotten taste. The major difference between the two cuisines is that unlike Awadhi cuisine, Rampuri cuisine is not made fragrant with ingredients like

kevda, ittar or rose water. Though the dishes may look the same, the difference is evident when one tastes the cuisine for there is a trademark stamp of the region. Rampuri cuisine is an amalgamation of numerous cooking styles ranging from the Awadhi, Mughlai and the Afghani. Rampuri Murgh Korma is one such delicious dish.

Khaste Mathura Aloo is a traditional recipe from the Mathura region that has also

become a hot-selling street food item. It has moved from the kitchens of the Lucknow region to the streets because of the ease in preparation.

Papad ki Subzi is a traditional recipe from the state of Rajasthan that can be prepared in a very short time span. This is a little-known dish outside the region but is one that is delicious, made by frying the papads and then sautéing them in gravy made of curd and tomato. This dish is easy to put together and can be had along with chapati, roti,

paratha or just plain rice.