What is it like to visit Indore, the food capital of India, famous for its Sarafa Food Market and Chhappan Dukaan? At the outset, this relaxed city will surprise you with its vibrant notion and finger-licking street food, beyond the shadow of a doubt. Which further leads to discovering the cultural network of MP, drawing its inspiration from the neighbouring states of Maharashtra, Gujarat, and Rajasthan. The more you explore Indore, the closer you get to its Royal roots, bringing to the fore, the Maratha Dynasty. Even though royal recipes made their way out of the royal kitchens a few decades ago, they seem to be evoking far more interest, than any other Indian variation lately. Indiya Oye, at Radisson Blu Indore, has revitalised some-of-the-authentic Royal recipes from a bygone era. By presenting rich flavours, on a debonair plate, this restaurant has certainly surpassed my expectations in Indore.
The first glimpse of Indiya Oye, revokes an earthy vibe, with its traditional setup, Live music, and royal recipes. Soon after, the vibrant decor and rustic bar cage, begin to take over. By all means, Radisson’s brainchild, Indiya Oye, is putting bygone Indian Royal recipes, to test. From Murgh Sweta, Kundan Kaliyan, Murgh Patiala, Triveni Khumb Ki Gujiya, to Bhuna Gosht Ka Sev, each dish revived a feast of Royal flavors. Could I say, more luxurious than that of a King’s invite? Yes! Executive Chef Mukul Jha could certainly work that out for you. Above everything, Indiya Oye’s menu flaunts a lavish history. On your lucky day, the Sous Chef will swing by, to share the original story. On other days, you will be too wonder-struck by food and the creative cocktails, to find it out yourself.
Indiya Oye, a Regal Banquet of Royal Recipes
Who doesn’t want to relish imperial delicacies from the Maharaja era? Although, apart from time and finesse, other factors that once distinguished Royal cuisine are now becoming obsolete. For the same reason, Executive Chef Mukul Jha has curated an incredibly rustic menu for Indiya Oye, lined up with Royal dishes, with looming stories. While Chef Jha’s cooking techniques are playing the most significant role in maintaining the exact quality of taste.
On this particular evening, I had the chance to savour Triveni Khumb Ki Gujiya, Bhuna Gosht Ka Sev, Murgh Sweta, Kundan Kaliyan, Murgh Patiala, and many more aromatic specialities. At Indiya Oye, evenings get interesting as Ghazal singers gear up to cheer up the guests by singing their favourites. I couldn’t miss the chance myself! So, I called on a song, by writing my request on the folded request card on the table. For, dining along, your favourite music is one experience worth cherishing.
Experiencing Royal Flavours
Earlier, most Royal ancestors ate meat, cooked in, superabundant Ghee and dry fruits. Not exactly, what doctors recommend these days! Other than that, meals were rigidly made using fresh ingredients, ground spices and essential food-flavouring Ittars, which died out with time.
Most importantly, the coal flame perfection added that last finishing touch of the flavour to all the royal dishes.
Murgh Sweta is a Royal Rajasthani dish, featuring flavoursome chicken in a smooth cashew curry. Along with, other fascinating ingredients, such as crushed corn, fresh onion-tomato paste, cream, and saffron. Furthermore, this mildly-spicy dish uses milk or yoghurt instead of water, to add an extra rich texture to the gravy. I’d say, savour with Basmati rice or any Indian flatbread.
Triveni Kumbh Ki Gujiya
Another interesting dish, on Indiya Oye’s new menu, is “Triveni Kumbh Ki Gujiya,” a unique preparation worth ordering. In all honesty, I’d never even heard of this dish, until, I tasted it the other night. Taking its inspiration from the high-power Kumbh fest in India, Triveni Kumbh Ki Gujiya is an exotic layout of Mushroom and potato parcels, beautifully finished, with brown cashew and tomato gravy. Absolutely, delicious and truly unique, culinary experience!
Royal Dal Makhni
Dal Makhni represents the Royal taste and rich culture of Punjab. But, did you know Kundan Lal Gujral, invented it in search of a Royal Dal to compliment the rich non-vegetarian food? Being the inventor of Butter Chicken, Gujral had perfected the gravy with earthy tomato creaminess and decided to use the same with Black Gram, Bengal Gram, and Kidney Beans. The preparation hours and cooking techniques play a major role in enhancing the authentic taste of this Indian favourite.
The 11th-century Kundan Kaliyan is a boneless ‘Braised-Lamb-Shank,’ dish rendered in its own fat. An authentic Royal Awadh, ‘Ghosht’ preparation, you watch celebrity chefs spinning around on glamorous TV shows, every now and then. The golden colour of the gravy strongly stands for its name, Kundan, while, the richness, comes from blending saffron, poppy paste, nuts, and Indian spices together. This dish has an affluent legacy, dating back to the Lucknawi Nawabs era, mirroring Nawabi lifestyle, the one that was celebrated, with the grandeur of royal feasts.
Murgh Patiala Shahi
Chicken Patiala, is another signature Royal dish, of Punjab. Featuring, delicious creamy chicken, cooked in buttery gravy, this dish has ruled Royal Kitchens for as long as, we know. Usually, served with an omelette topping, the aromatic Patiala has found its new Avatar at Indiya Oye. Here the dish is beautifully wrapped in an egg omelette so that you get to taste authenticity with each bite.
Bhuna Gosht Ka Sev
Ever tasted Bhuna Ghost so well-prepared that it shreds, into soft threads, as soon as, you touch it? At Indiya Oye, Bhuna Gosht Ka Sev is more than just a lost royal recipe. Featuring slow-cooked shreds of Mutton Boti, in Indian Spice and ginger blend, the meat is fried with aromatic spices, until, it softens just enough to fall apart. Both a Sindhi and a Pakistani speciality, you wouldn’t’ want to miss this signature dish, during your trip to Indore.
Hare Matar Ka Dulma
Hare Matar Ka Dulma is another Hyderabadi Royal surprise, curated by Indiya Oye. This beautiful dish is primarily, green peas stuffed spinach dumplings, finished with a tangy Hyderabadi gravy. From your first bite to the last, all the distinct flavours will seem to individually melt inside your mouth.