The famed Awadhi cuisine from Lucknow, with its biryani and kebabs, has usually found favor with gourmands. It has, without problems, overshadowed the lesser recognized culinary delights of the erstwhile princely state of Rampur, also in Uttar Pradesh. It is simplest at periodic meal fairs of Rampuri delicacies at hotels across India, like a recently concluded one at Masala Bay, Taj Lands End, Mumbai, where one hears of it and gets to sample this nearly forgotten cuisine.
Chef Manjit Gill, corporate chef, ITC Hotels, elaborates, “The cuisine of Rampur is historically the Mughals’ meals, similar to the cuisine of Awadh. However, the characteristic distinction between the 2 is that, unlike Awadhi delicacies, Rampuri delicacies aren’t always perfumed with elements like Nevada, Uttar, or rose water. While there may be the use of heady spices like saffron and nutmeg, they’re utilized in subtle portions.”
Promoting Rampuri delicacies even though he hails from Awadh himself is something Chef Mujeebur Rehman of the Kitchenette Awadh has taken to, for the last decade or so, ever since this delicacy struck his fancy. He labored over its nuances with the assistance of the royal circle of relatives.
Doodhiya biryani, Mahi seekh kebab, and adrak ka halwa might also, upon first glance, appear to be dishes from the famous Awadhi or Hyderabadi cuisine. Still, upon tasting these, flavors representative of the awesome Rampuri delicacies are evident. Perhaps no longer as mainstream as the other Mughlai cuisines, Rampuri cuisine, a royal cuisine of India, is equally rich in its culinary background and owes its origins to the khansamah or chefs who used to paint within the kitchens of the royal circle of relatives.
Executive chef Anirudhya Roy, Taj Lands End, Mumbai, explains, “Rampuri cuisine is a confluence of several cooking styles ranging from Awadhi, Mughlai, and Afghani. Honing creativity, Rampur has provided respite to numerous artists, including Chefs who have been capable of testing and increasing new recipes.”
According to Chef Mujeebur Rehman, “Although it borrows from Awadhi, Hyderabadi and Afghani cuisines, it has its own wonderful identification too.” He adds, “Rampuri delicacies have their very own changes, masala, that is a complicated mixture of about 21 spices and herbs.
In Awadhi cooking, we use several great powdered spices, while right here, we use a few entire spices, most effectively. Onion is one of the most fundamental components of this cuisine, and they use onion in diverse forms, raw onion paste, golden onion, and sometimes brown onions. Saffron root is one of the rare spices that we use in a few Rampuri arrangements.”
Khada or uncooked masalas, unusual veggies like doodhi, lotus stem, jackfruit, figs, pineapple khus roots, dal chini, or even amla have been some of the favorite components of the Rampuri cooks. Copious quantities of ghee are used even as cooking, but the meals are less aromatic than the Awadhi delicacies. Clay pots are what they traditionally cooked in, and the system turned into gradual and exhausting.
