Royal cuisine is rustic, elegant, and predominantly non-vegetarian, as was preferred by the royal warrior class.

Several major influences on royal cuisine were created in the late 17th century and came from the geographical region between Madhya Pradesh and Tamil Nadu.

When King Venkoji took the region of Thanjavur in his hands, flavors from the south flowed into the existing traditional cuisine. Various spices like fennel, and pepper, and condiments like curry leaves and tamarind found their way into the recipes.

Meanwhile, the Mughals had invaded north India & after the battle of Panipat, and Maratha sardars who settled in Madhya Pradesh introduced a much-refined style of cooking into their cuisine. Khoya, cream, rose water and Dum styles of cooking were all adopted during that period.

Marriages between renowned royal families also infused another dynamic into royal culinary delights.

Until recently, these recipes were guarded by and cooked by these elite families, each having their own little secret methods and ingredients.

Our aim today is to share those secrets with you and create a meal befitting the royal grandeur of old.