 LAAL MAANS The mention of Rajasthan conjures up images of not only desert landscapes but also renowned clans like Rajputs, Marwaris, Mewaris and Shekhawats. These two factors have immensely contributed to the culinary legacy emerging from the state in terms of ingredients used, method of preparation and flavour profile.
The arid climate lends the cuisine with a heavy use of dairy products like milk, yoghurt and ghee as substitutes for water in this arid region. Also, the food is spicy to match up to the climate (as surprising as it sounds) and the heat in the food is balanced off with sweet ingredients. So, Rajasthani food is one that is high on taste playing in the range of spicy, tangy and not blatantly sweet flavour profiles.
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 The mention of North Indian food sets one’s mind racing in the direction of popular delicacies from cuisines like Punjabi, Kashmiri, Awadhi and Mughlai. However, the northern part of the country has many more culinary styles to offer that are yet to receive the attention that the aforementioned gastronomies have garnered. One such cuisine being Rampuri cuisine that was recently showcased at a specially curated food festival at renowned Masala Bay restaurant at Taj Lands End Hotel, Mumbai
Chef Mujeeb Ur Rehman, a descendant of khansamas in Nawab Wajid Ali Shah' court gave a glimpse of this lesser known cuisine from Rampur city of Uttar Pradesh state to Mumbaikars through some fantastic heirloom recipes during this festival that concluded on July 9. Centuries ago the city of Rampur became renowned for being home to illustrious poets as well as numerous khansamas. It was the khansamas in the royal court of Rampur, who went on to give the Rampuri cuisine it's intricate flavours using predominantly khada masala or whole spices, nut pastes and highly aromatic ingredients like ittr, sandalwood powder to create a very refined gastronomy in terms of food technique as well as flavour profile. |
Author- Regional Indian Food & Travel enthusiast Archives
December 2017
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