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U • Food • Originals • 2014
They say that variety is the spice of life. Well, Indian cuisine is abundant with both spice and variety. But how did the Indian palate come to be this colourful The answer lies in the royal kitchens of India.Indian Royalty are the custodians of the ancient culinary traditions. Raja, Rasoi aur Anya Kahaniyaan takes us through the history of food prepared in the royal kitchens of India, whose blending of foreign imports, rare fowls, elaborate preparation methods and local herbs, created some of the best and most flavourful food in the country.We get to experience the tales of extravagance and eccentricity, of desperation and innovation, and of happy accidents. The royal love for creativity and uniqueness have led to a rich culinary tradition that makes Indian cuisine one of the most exciting ones in the world.
This episode takes us to Rajasthan, and tells us of the curse that fell upon it that made it a dry, barren desert devoid of vegetation. So while we explore Rajasthan’s survival food like Panchkuta that has its origins in scanty conditions, we also go on a historical journey wherein its food evolved into this rich cuisine that combines the delights of Rajput, Marwari, Mughlai, and English cooking. We get to the heart of the royal kitchens of Jodhpur and Jaipur and learn of the finest of fine recipes and food traditions.
Tamil Nadu: This takes us to the Land of Temples Tamil Nadu and tells the story of its food which is a story of the dynasties that ruled the land, most importantly the Cholas, and of the voyages of Chettinars who travelled to shores afar and brought back with them myriad flavours that come together in their Chettinad cuisine. We learn of the food traditions of these riceeaters, trace the origins of sambhar and get a taste of Tanjore’s idli, dosa, rasam, poriyal, pongal, fish sambhar, kesari maas, mango pachri, complete with payasam and filter kaapi In Puddukottai, we find the legacy of the British Raj in their AngloIndian food and their game food.
The most exhilarating journey into the history of the country’s capital, with stories as delicious as its food We go on a discovery of the roots of one of India’s most loved culinary cultures and discover them in Mughal, Persian, and English food traditions. Exploring the indiscrete charms of old Delhi, we find the most exciting account of the origin of the ubiquitous chat.
At the crossroads of the ancient silk route, laden with its bounties, here we journey into the Kashmiri kitchen that thrives on the fruits of the Dal Lake and loves the lamb We go floating by the floating gardens the ecosystems that provide for every Kashmiri’s hakbhatta, get a taste of the Kashmiri Pandit’s nadru palak and rogan josh, Jammu’s ambal and kulth ki dal, and get a most delightful and elaborate experience of the traditional Kashmiri Wazwan the lavish multi course meal that is Kashmir’s identity.
Here we find ourselves in the rich, fertile land of Punjab. We go collecting mustard from the lush mustard fields and discover the farmer’s food his makke ki roti with dollops of butter, sarson ka saag, rajma and lassi learning how the land meets the requirements of its keeper the tall, broad wheateater Punjabi. At the golden Temple, we learn of the humbling origins and experience the phenomenon of Langar. We rejoice in the bounties of this land at the harvest festival of Lohri, with enough jaggery and chikki to leave us warm, and oh so full.
Himachal takes us on a breathtaking food journey to a part of the country that was historically always at war and where little grew, and we’re fascinated to discover how these limitations amalgamate with the local needs to form a cuisine uniquely Himalayan. We discover the Kangri Dham a community meal that marks all celebrations and its essential constituent Madra a curd based preparation quintessential to Himachali kitchens. We share meals with the royal families of Kuthlehar and Nahan and take with us jams and jellies, after learning about the history of fruit processing in this region that is the fruit basket of the country.
Here we journey into the holy cities of Banaras and Allahabad along the fertile GangaJamuna doab and discover their histories that are as ancient as history itself. We learn how religion becomes a way of being and manifests itself in all aspects of life, including food. In this land of Shiva, bhang keeps his people on a higher plane of consciousness, closer perhaps to salvation.
Tracing the history of the former nawabs of erstwhile Awadh, this takes us on a journey into the royal kitchens of Lucknow and Mehmudabad. We discover the origins of dum biryani and the fascinating lore behind the galawati kebabs. Eating with the nawabs of Mehmudabad, we are teleported to another era, and we see how the indulgence of the nawabs gave way to a city so indulgent, it’s streets full of delicate culinary delights. From shab deg to shahi tukda, bater lawabdar to mutton pasanda, and from Tundey Kebabi to Sakhawat Ali’s restaurant that goes back six generations we explore and indulge
We travel to Mysore and trace the histories of its royals from Tipu Sultan to the Wodeyar King and discover how the culinary delights of the royal kitchens came to be integral to the cuisine of Mysore at large Mysore pak being the most delicious example. After exploring Karnataka’s quintessential Mysore dosa, vada and bonda tracing their origins through one of the oldest written accounts of food Manasollasa and crossing pepper plantations, we come to the beautiful, hilly Coorg where we learn how Coorgis have adapted their food to be in sync with nature.
We go on a breathtaking journey into God’s Own Kerala and discover food that may well befit the Gods. We go along backwaters and on coconut trails, meet fishermen and learn of Chinese fishing nets. We discover the heady combination of fried fish and toddy a fisherman’s staple diet, complete with rice, appam and puttu. We learn the story of avial and Kerala’s beloved banana fruit, vegetable and snack, all in one
This takes us to the dry, arid Kutch where we discover, to great joy, that despite scanty vegetation, there is no dearth of culinary delights. We travel across this land of Krishna and Mahavir and learn how their teachings of Ahimsa are also the guiding principle behind the eating habits and evolution of the cuisine of this region. This is why the sumptuous and colourful Kutchi and Gujarati thalis are fully vegetarian, but in no way lacking in any flavor. We trace the origins of the most loved Gujrati snacks dabeli and dhokla, and the famous Gujrati kadhi a treat for the taste buds. We discover the Parsi cuisine its dhansak and patrani machhi, and hear delightful food stories from the royal kitchens of Misrot and Rajpipla. We trace the history of the White Revolution in Anand, home to India’s most loved Amul Butter, marking an end to this utterly delicious and exhilarating journey.
This episode visited the city of the charminars and sampled the legandary Hyderabadi biryani. Uncovered the secret of that sumptuous haleem along with a variety of succulent kebabs. The Nizams left a legacy of tender meats and flavourful spices that gave this city it39s cultural food heritage.
Odisha A story of a mighty naval force from ancient India, their trade relations with South East Asia and the legend of Rasgulla39s origin, one of the most famous Indian dessert. The legend of Jagannath temple and its kitchen that serves thousands of people everyday.
Explore the hidden treasures of Indian forests and tribes. How these sons of the soil have evolved their food from nature. Practices that remain unchanged for thousands of years. The legend of Lord Ram and Dandkarnya forest. The flavours of the exotic Kadaknatk Murga Black Rooster
This episode takes you to Andhra and Telangana, known for seafood and spice. Travel to the region to understand their food habits, culture and rare ingredients including the popular Guntur Chilli.
Unearthing the delights of French cuisine on Indian soil, Pondicherry has a rich tradition and history that resonates with French culture. This can be best seen in its food and architecture. Tune in to explore what happens when French and Tamil flavors blend in the works of this coastal town. Did you know that other than French, Pondicherry also has a Vietnamese influence in its food
From Rasgulla to Sondesh, visit the city of their delicious origin. Kolkata formed with 3 islands which laid the foundation for the jewel of British India. Relive the Victorian era through traditional bengali cuisine.
Before the Nizams and Mughals, there lived a community of Muslims on the western coast of Karnataka. Discover the story of their food and how the other communities who started making their place in the city blended their flavours into their cuisine.
Goan cuisine is rich in taste and culture. Relive the glorious past of a place which became a melting pot for Portuguese and Brahmin cuisine. Learn about the vindaloo story and the origin of the caferal.
Visit the glorious past of Marathas and Peshwas who shaped Maharashtrian cuisine. Uncover food of communities like Saoji and Konkani Muslims and explore the legends behind the Modak and Puran Poli.
Enter into the gateway of North East cuisine. Explore the history of Ahoms, their food and the culture of local communities who live along Bhramaputra. Also visit the fragrant tea plantations of India.
Journey through the colourful land of Krishna and a history of food, learn about the origin of the legendary Chappan Bhog and look at the famous petha from Agra and the peda from Mathura.
This episode visited the city of the charminars and sampled the legandary Hyderabadi biryani. Uncovered the secret of that sumptuous haleem along with a variety of succulent kebabs. The Nizams left a legacy of tender meats and flavourful spices that gave this city it39s cultural food heritage.
Explore the culinary delights of the nawabs of Bengal as they blended the mughal legacy of food with the local flavours. Discover the hidden treasures of the cuisine of East Bengal.
Traverse the unexplored culture and food history of Nagaland. Learn about the Angami Tribes, their affinity to Yam leaves and the warrior tradition of the Konyak Nagas. Discover one of the hottest chilies in the world, the Naga Mircha, its uses and fiery quality. Uncover the secret technique to breed bees underground and much more About this hidden land on this episode.
The runway of many dreams and the city that never sleeps. Amongst this chaos Mumbai has the history of its existence. It holds witness to many cultures that are presently spread across the globe. In this episode of Raja Rasoi, we are going to pave our way through the dishes right from the Bombay Ducks what theKolisrelish to the traditional east Indians legacy offugyas. In between these legacies, we also have the street filled with food Mohammad Ali road and Irani cafes that still exist. They treat us with their bulging flavors which no other place in India can do. Coming to the present era we have those dishes that fill or stomach and are also reasonable for every Mumbaikar. Be it the vada pao or Juhu ki pao bhaji, everyone in Mumbai have it with a great gusto.
Explore the history and culture of the people Gharo and Khasi communities through their cuisine.The British influence in Shillong and the culinary legacy of the House of Tripura has influenced this community.
This episode highlights the rise of Maurya empire and the delicacies they relished at the time. It portrays the spread of Buddhism its influence on food habits. Discover the legend behind the rare delicacy of Bihari kababs and mutton taash and explore the history of the common man39s staple, litti chokha.
A dream captured in a snow globe, Ladakh is the land of high passes and lamas. The region has had a variety of cultural influences from Tibetan, Korean, Chinese and Indian. Food legends travel back to the ancient silk route which kissed Ladakh, gathering Persian and Chinese traditions. Using locally produced fresh ingredients with dry fruits and spices, Ladakhi cuisine has extremely unique dishes to offer. Bajra, a robust crop survives this harsh terrain and is used extensively in different preparations. Fresh fruits from the Nubra Valley and rare meats from the region are also favorites.
Food culture is often determined by the surrounding. Uttrakhand falls in the land of high and lows where the cuisine varies as per the location. In the upper hilly regions of the state, the locals use less vegetables and rice due to scarcity and cook with dry meat and grains such as barley and mandua while in the lower hills, rice and wheat are consumed with more vegetables and legumes. In both regions, the food available is rich in energy with lots of spices and is either cooked in pure ghee or mustard oil.
Turn back to 13000 years ago and visit Madhya Pradesh to discover the food habits of men who lived during that time. Listen to stories from the royal kitchens of the Holkars, the Jehan Numa family of Bhopal and the house of Rewa in Baghelkhand. Encounter an intimate food affair from the famous street, Sarafa bazaar, which enchants its visitors with its delicious chaat, all on this episode.
A culinary Journey that starts with the dawn of civilization in India, unearthing the foods of Harappan civilization, the vedic age and of our epics – Ramayan and Mahabharat this food trail then fast forwards to the days of the Delhi Sultanate, Glory of the Mughals and the delicacies of Awadhi Cuisine. A saga of the food history of North India.
An exclusive insight into the ancient kitchens of Brihadishwara temple which has withstood the waves of time, exploring the legend associated with Bhim’s invention that’s still savoured in kerala… tracing the path of invaders and traders through the pepper streak of kerala backwaters and reliving the nostalgia of the glories that came from the kitchens of the Nizams. A saga of the food history of South India
A journey across east India, to explore the hidden treasures of their cuisine, from the simplicity of dalma to the delights of Mahi Pualo, Orissa and Calcutta have preserved their centuries old distinct flavor. A look at the glorious food and history of the Mighty Ahoms of Assam who humbled the Mughal army for a record 17 times. All this along with the unseen delights of the North East. A saga of the food history of East India.
Rewind to the glorious past of the Rajputs and Maratha kings, whose valor was only parallel by the taste of the taste of their royal food… explore the legends behind famous royal dishes like laal maas, tambra rassa, pandra rassa and shakarkand ki kheer. Hop on to the fast train on a spicy journey across the streets of Mumbai to savor its favorite food. A saga of the food history of West India.
Bikaner is an arid land where resources have been scarce for the kings and commons alike. This prolonged scarcity has made the people of Bikaner resilient and they have adapted themselves not only to survive the hardship but also have learned to celebrate it.To understand the meaning of grit and resilience, this episode explores the camel herding community called Raikas. Just like the camels, the Raikas have adapted to the region so well that it is now difficult to imagine them anywhere else. Their myths and stories are all connected with the desert. Their priests are called Bhopa who recites stories of their deity Pabuji who are also adored by many other communities of Bikaner including the Royals.Not only the myths but also the food of the royals and the desert dwelling communities are not very different. This is because the people of Bikaner have learned to make use of whatever is available in the region.In this Episode Mahima Kumari and Siddhi Kumari the current princess of Bikaner takes us through an amazing journey of the desert through stories and myths of the region.
Bhopal princely state was captured by an Afghan mercenary Dost Mohd. Khan in 1722. The face of the city changed gradually and Bhopal saw the advent of many Nawabs since then. In the year 1819, a gunshot changed the history of Bhopal and the state saw its first female regent in the face of Qudsiya Begum.Between 18191926 Bhopal saw a long standing rule of women rulers. From the gentle and brave Qudsiya Begum to the warrior Sikander Begum followed by the artistic Shah Jehan Begum and finally the educator Sultan Jehan Begum each of their individual stories and their contributions to the erstwhile kitchen become the central theme of the episode. We explore the evolution of food during their regime from being game food to becoming aromatic, colourful and flavourful filled with the ‘Nazaqat’
Kerala is called ‘God’s own country’ because of its natural beauty and because it is home to many mythological stories. Today Kerala is home to various communities which came to this place and settled down. We explore the rich heritage of Kerala through the prince of Kochi royal family Balagopal Verma. He takes us through the history of his own matrilineal family. Their food which was the simple food of the Nambudiri Brahmins was influenced later by Tamil Brahmins and by Tulu Brahmins. Today what we know of the Royal Kochi Sadhya is a subtle blend of influences of various Brahmin foods. It is still simple and served on a banana leaf but carries a rich heritage that even today people from all over the world cherish. This episode explores various temples, their rituals, and their food. This episode also explains how the Royals of Kochi not only welcomed many communities who came as traders but also made sure that they find this place comfortable enough to make it their home. Through diverse foods, rituals, and customs this episode explains how Kochi is truly a multicultural place
In a time when kings and queens are associated with wealth and need prowess to run good governments, Jambughoda offers a breath of fresh air. Literally so as the princely state of Jambughoda resides amid a 70 acre property of designed forest land, off the border of Gujrat, . Vikram, a king brought up around the tribal farmers was passed on a piece of land to farm by his father. His father believed that the legacy of their kingdom would be to invest themselves in nature. Nature that gives you unbounded love when treated right. He went on to become a conscious environmentalist and all his efforts have been to create sustenance for his people and his forests. Having spent generations in the forest, this family has a different take on the world and rulership unlike many. Often roads and buildings equate to good governance but very few know that creating nature bound ecosystems exemplify visionary leaders. Vikram Sinh is one such leader. He along with his wife, his son and daughter in law has taken this upon themselves to keep this heritage alive. Through the episode we explore this journey of the family’s history, their food and their landscape at the centre of which is the farmer King, Vikram Sinh.
Muzaffar Ali and Meera Ali of the royal family of Kotwara are custodians of the history of the erstwhile Kotwara State. Through their artistic, architectural endeavors and their food they have been restoring their Maashra. Maashra translates to ‘society’. A society filled with stories of love and loss. A society they wish to be remembered for its food rich in flavours of the Awadh state, the travails of their ancestors and their old chefs. The episode engages with this Maashra and explores the gentleness of the erstwhile king and how he and his wife Meera keep the ‘Restoration’ of Kotwara state, its people and its food at the centre of all this
Mayurbhanj is the largest district of Orissa with the beautiful town of Baripada as its headquarters. This region is identified as the land of a generous king Virata, who gave refuge to Pandavas of Mahabharata when they came to him in disguise. During the British rule Mayurbanj became one of the most progressive estates of the region. The initiatives taken by Maharaja Sriram Chandra Bhanj Deo towards the education and infrastructure could be still seen in Mayurbhanj.The wonderful work which was started by the erstwhile rulers of Maurbhanj is now continued by the present young princess of Mayurbhaj, Mrinalika and Akhshita who working relentlessly for the improvement of the local Tribal communities. Over the years Mayurbanj has successfully curved out its own space in the culinary map of India. With the amalgamation of Tribal and various royal cuisine from around the country Mayurbhanj has a unique taste which is similar to no other place in Orissa
The history of Bhaisrorgarh is the history of valour and bravery of Rajput clans of Chundawats. Throughout the history they were ready to kill or die in the name of honor of their clan and motherland. They lived a very passionate life which was always unapologetically honest and fearless. The present prince Kunwar Hemendrasingh is no different but his passion is very unique to what previous Maharajas and princes must have seen. He is passionate about cooking. He brings all his life experiences into his unique dishes. By using just basic ingredients and subtle innovation he can create magically delicious dishes. His dishes are not only limited to Marwar cuisine but from various states of India.
The princely state of Jhabua is know of it hospitability. It is said no one goes hungry from the doorsteps of the fort of Jhabua. This tradition is still followed till this date, so much so that HH Laxmi Devi the mother of present Maharaja, Narendra Singh was called Annapurna, a woman who feeds everyone. The cuisine of Jhabua brings together the century old traditions which are influenced by many royal families. Most people related to the family bought their own traditional.This is episode go through the childhood memories of Maharaja Narendra singh ji. His memories with food, with the Khansamas, with travel, are worth preserving as they indicate a time one can know only in stories that seem fantastical and of a different world. To the era when Railway bogies were booked for the royal family, the voyages that the royal families made to Europe, the protocols of the chefs, the banquets, their hospitality, their diplomacy and their absolute love for food are going to be part of our exploration in the episode.
The Ghorpades come from a legacy that cannot be neglected when we speak of the Maratha empire and its prowess. The Ghorpade family who are closely related to the Chatrapati Shivaji’s own Bhosle family get their name from their display of tact using a ghorpad monitor lizard to scale the walls of their enemy’s fort. The Ghorpades were the commander in chief for many of the Bhosle family’s rulers and were the key family to hold down the Maratha empire in the Deccan region. Over the decades one of the Ghorpade branch found themselves settled in Sandur, a small town of Karnataka. Today, even though the family has launched off into business, Kartikeya is very adamant to hold on to one of their most prized legacies i.e. of Maratha cuisine especially the Maratha Deccan cuisine of Karnataka that distinguishes it from the others in the country. Kartikeya born and brought up in an environment where Marathi and Kannada both were staple languages found a lifelong passion for authentic Maratha cuisines when he started to note down recipes from his family chef of decades. Kartikeya found himself spending days on end with this chef learning and recording numerous Maratha dishes emerging from the Ghorpade family. Today an experienced chef and host, Kartikeya finds joy in inviting his friends and family and cooking his most favourite dishes from them. It is Kartikeyas love for feeding people that has also been transferred to his daughter Anuskha. Anushka, a trained pâtissier, is also taking this new found legacy forward in her own ways. Together both of them treasure and share this very vital aspect of legacy from the culinary point of view that often seemed to be overlooked in the grand scheme of Maratha history.
Mithila, the northernmost region of the state of Bihar, part of which extends to Nepal, sparks with a very unique food culture. Here even the Brahmin community are fish eating, so immense is the love of fish here. The Banaili Raj family is a Maithili Brahmin family who come from a town called Purnia. They have been zamindars of Banaili Raj, over many years and treasure the culture of Mithila in their own way. One of the highlights of the Banaili Raj family is the kind of dedication they have towards their numerous festivals all laced with mythological stories and interesting rituals. Some very typical and essential of Mithila are Sama Chakeba, Maithili New Year, Jitiya. Girijanand, a member of the Banaili Raj along with being an writer is also a classical singer like his own uncle who was a famed singer and even had a very burgeoning durbar from where a lot of accomplished singers have made their mark on the world. Mithila and Purnia’s climate likewise was fertile in fruits and hence a lot of dishes from seasonal fruits like mangoes and litches came about. The family would gather together during the mango season and enjoy a spread of delicious dishes ranging from mutton, tarua, mango kheer and so forth. The Banal Raj family has also contributed to the development of Maithili as a language in the field of literature by advocating for its place in bigger universities. Mithila and the Banaili Raj family boast of a rich culture from art to music to literature and cuisine. Always adding their own flare to the flavours of Mithila, the Banailli Raj family develops as well as preserves Mithila’s array of warmth, comfort and humour.
Hindi
24 December 2014
Food, Originals
4
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