ITC Windsor, as part of ITC Hotels culinary brands and initiatives embodies the philosophy of ‘Responsible Luxury’ and offers cuisines that highlight royal (and often forgotten) menus from the Indian culinary scape. In Kitchens of India: Royal Repast edition, the Dakshin presents – Thanjavur Royal Kitchen; Heirloom Recipes from the Palace of Thanjavur. Spread over 10 days the restaurant will offer an array of exclusive, heirloom recipes from the royal kitchen of the Palace of Thanjavur. Abaji Rajah Bhonsle, the younger brother of the present king Rajah Bhonsle and his family have worked closely with Chef Praveen Anand, Executive Chef – Southern Cuisine, ITC Hotels to showcase their rich and varied cuisine.
The Maratha kingdom in Thanjavur under the rule of Rajah Serfoji is believed to be the golden period of the Tanjore Marathas. Rajah Serfoji, an erudite scholar and an eye surgeon by training recorded the achievements of the Maratha rule which is housed in the famous ‘Saraswathi Mahal’ library in Thanjavur. One of the treasures are the ancient heirloom recipes of the palace of those days brought out as a compendium in ‘modi scripts’ under the name ‘SARABENDRA PAKASHASTRA’.
The Royal kitchens were segmented as Maratha (non-vegetarian), Brahminical (vegetarian), Angreji (European), Sherbet Khana (sherbets), Obdhar Khana (water) & Thatti Mahal Khana (milk). From these kitchens mouth-watering kebabs, khalias, korma, kozhambu and many-splendoured delicacies were produced. The Thanjavur Royal Kitchen; Heirloom Recipes from the Palace of Thanjavur festival will bring to the discerning diner, dishes like Mashyache Kebab (poppy-& green chilli-smeared fish fillets, pan fried in ghee), Komdiche Kebab (chicken kebab made with coriander, pepper & ginger), Dhanedhar Shunti (parcels of pounded lamb meat and spices), Kesari Maas (mutton mince with saffron and select spices, cooked dry), Komda Pulao (Tanjore special chicken pulao), Kelyachi Bhaji (raw banana tossed with
‘karivadagam’ & ‘hurit’), Khendatta (mixed curry of vegetables with four kind of pulses), Porathi Kozhambu (aromatic curry of brinjal with coconut & chillies), Shakar Biranji (sweetened pulao with almonds, coconut and sultanas), and many more.
Where: Dakshin, ITC Windsor, #25, Windsor Square, Bengaluru/
When: November 9-17, 2019. Lunch & Dinner: 12:30 PM to 2:45 PM & 7 PM to 11:30 PM