Thanjavur Royal Kitchen


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



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