Indore, the food capital of India, is a relaxed city that will surprise you with its pulsing notion and finger-licking comfort food beyond the shadow of a doubt. The more you explore Indore, the closer you get to its royal roots, bringing to fore the Maratha Dynasty inspired cuisine. Even though royal recipes made their way out of the royal kitchens a few decades ago, they seem to be eliciting more attention than any other Indian variation. And in Indore, my tryst with forgotten royal recipes inferred, at Indiya Oye, a Radisson Blu restaurant bracing authentic royal recipes from a bygone era. Exhibiting intense flavours and lavishly comfortable decor, Indiya Oye positively surpassed my expectations.
Indiya Oye – A Regal Banquet
Colourful seating, vibrant decor, live Gazals and a bar decorated with a rustic cage, at the onset, Indiya Oye elicits an earthy vibe with a traditional layout. I took a trip to Indiya Oye on the invitation of Radisson Blu, and they put out a lavish spread for me to sample. Some of the royal recipes I tasted on this day comprised Murgh Sweta, Kundan Kaliyan, Murgh Patiala, Triveni Khumb Ki Gujiya and Bhuna Gosht Ka Sev. Executive Chef Mukul Jha is the ‘main’ curator and the man behind putting up this fantastic show of flavours. Everything on Indiya Oye’s menu boasts a rich history and has an intriguing story.
Once renowned royal cuisine is now becoming obsolete. Keeping that in mind, executive chef Mukul Jha curated an astonishingly rural menu for Indiya Oye, lined up with looming stories. And Chef Jha’s cooking techniques play a significant role in sustaining the same quality of taste. Each dish was cooked using fresh ingredients and ground spices and perfected with a coal flame for that final finishing touch. Here are some of the dishes I tasted and loved.
Murgh Sweta is a royal Rajasthani dish that features flavoursome chicken in a cream-like cashew curry. This mildly spicy and delicious dish uses milk or yoghurt instead of water to add an extra rich texture to the gravy. Other captivating ingredients that make this dish wholesome are crushed corn, onion-tomato paste, cream and saffron. Murgh Sweta in cream coloured curry is best-savoured with Basmati rice and Indian flatbread.
Triveni Kumbh Ki Gujiya
Another winning dish from Indiya Oye’s new menu is Triveni Kumbh Ki Gujiya. Taking its inspiration after the Kumbh Mela in India, Triveni Kumbh Ki Gujiya is an exotic arrangement of mushroom and potato parcels, exquisitely varnished, with cashews and tomato gravy. Utterly delicious and truly unique! Triveni Kumbh Ki Gujiya is best enjoyed, with a rice dish.
Royal Dal Makhni
Dal Makhni portrays the royal taste and rich culture of Punjab. It’s an ancient preparation invented by Kundan Lal Gujral when searching for a royal Dal (pulses) to complement the spicy non-vegetarian food. Word has it that Gujral had perfected the gravy of Butter Chicken by infusing into it an earthy tomato creaminess and decided to try the same recipe with black gram, Bengal gram and kidney beans.
The combination turned out to be excellent and eventually became a popular dish in the royal kitchens. At Indiya Oye, the same preparation techniques are followed, including using the original ingredients and brewing them for as long as 48-hours. The long cooking time of this gravy gives it its desired texture and enhances the authentic taste of this Indian favourite. Although I love to eat Dal Makhani with rice, you can also savour this deliciously spicy blend of pulses with Indian flatbread.
Kundan Kaliyan is an 11th-century royal Awadh dish starring boneless Braised Lamb Shank rendered in its fat. At Indiya Oye, this authentic Awadhi Ghosht preparation is, re-enacted as it is, and it tastes finger-licking good. The golden colour of the gravy typifies Kundan in the name, wherein Kalyan typifies the rich blend of saffron, poppy paste, nuts and Indian spices. Kundan Kaliyan has a rich legacy that traces its roots to the Lucknawi Nawabs era, mirroring Nawabi culinary, the one that was celebrated, with the grandeur of royal feasts. Loved the flavours, the presentation and the accompaniments!
Murgh Patiala Shahi
Murgh Patiala Shahi is a signature royal dish of Punjab that boasts exquisite creamy chicken cooked in buttery gravy. This dish that once ruled the royal kitchens of Patiala has become a household favourite over a while. The dressing is tenderly spiced with exotic Indian spices and cashew nuts, ultimately producing a rich taste. Typically Murgh Patiala Shahi is served with an omelette topping. To get you to taste the Shahi authenticity, Indiya Oye chefs have become creative around the presentation by wrapping the entire aromatic Shahi Patiala under a fluffy omelette. Relish this Punjabi dish with rice or Indian flatbread.
Bhuna Gosht Ka Sev
Bhuna Gosht Ka Sev is a Sindh and Pakistan inspired dish that is so much more than just a lost royal recipe. It’s a non-vegetarians delight! Bhuna Gosht Ka Sev, as the name implies, is slow-cooked shreds of Mutton Boti. The meat is fried with aromatic Indian spices and ginger blend until it softens enough to fall apart. At Indiya Oye, I tasted Bhuna Ghost so well-prepared that it shredded into soft threads as soon as I touched it. If you are a non-vegetarian, this is one dish you can’t miss at Indiya Oye in Radisson Blu, Indore.
Hare Matar Ka Dulma
Hare Matar Ka Dulma is a Hyderabadi royal surprise, recreated well by Indiya Oye in Radisson Blu. This impressive dish is primarily green peas stuffed spinach dumplings, finished in a tangy Hyderabadi gravy. From the first bite until the last, each distinct flavour melted in my mouth, taking my tastebuds on a vegetarian adventure. Loved the texture and the taste!
I washed down these storylicious dishes with a range of creative cocktails!