I have travelled far and wide in pursuit of good food but as I nudge closer to 40 and as New Dubai’s culinary scene advances towards world domination; I can barely make it past Bur Dubai just to eat at a new restaurant. Unless of course there is a crazy vibe around a new opening or every second person is talking about a hidden gem that has been suddenly rediscovered or if I am invited to sample a menu crafted by Royal master chefs in the stately palace kitchens of Lucknow; there have been times when I do make the journey. On this occasion, it seemed as if I had all the reasons to venture North of the bridge.
‘Khansamas’ (Royal chefs) were entrusted with the task of satisfying gastronomic desires of not just the Maharajas (Rulers) of Lucknow but of their Royal guests who would come from as far away as Tashkent and Kabul. Over the years, they perfected this art of ‘Mughlai’ cooking which was a result of tweaking their local ‘Awadhi’ recipes to the palates of their Central Asian guests (invaders as well). It has since been passed down through generations and is practised in some of the most exclusive kitchens throughout India and the rest of the world.
I have driven past India Palace restaurant in the past and never thought of going in perhaps because I have always tilted more towards the spicier Hyderabadi and Punjabi cuisine. Mughlai cooking was never really my scene but after my first visit to this award winning establishment, I think I may have converted a bit.
I always thought that if you did not dial up the chili or the spice, you could not unlock the true flavor of desi food. That myth was shattered at the ‘Khansama’ menu launch by India Palace. The familiar aroma of cloves and coriander was complimented by the soft nuttiness of cashews. It was the most delicate balance of sub-continental spices and the richness synonymous with Persian and Afghani cuisine; an uncanny match that somehow worked. This my dear foodie friends, was my rediscovery of Mughlai cuisine.
The most popular dish of that evening seemed to be the Shahi Zafrani Murg which was a chicken breast stuffed with mince chicken with a rich pan seared gravy that was garnished with almonds and pistachio and infused with saffron. My favorite however was the Kasturi Murg which was a chicken kebab marinated in fenugreek and black pepper before being coated with cardamom flavored egg.
The interiors of the restaurant were reminiscent of an 18th century Mughal palace complete with live ghazals and headgear that would not be out of place in a Bollywood period film. This added an unmistakable authenticity to the whole experience. So, the next time you want a free history lesson while dining on a meal curated in the royal kitchens of Lucknow, head down to the India Palace restaurant at Garhoud and feel like a Maharaja, even if only just for a while.