eat like a royal - what do restaurants use to sanitize dishes

It's a scent I'm familiar with, but it never gives a scent to one of my cups of milk!
The last time I smelled it, I found it came from expensive Tom Ford Ude perfume, a perfume that was crazy in the fashion world at the time.
Now, in Amir Maha of Royal Taher in Chennai, I met it again --
A glass of milk is emitted from the "sherbete" that was served to me on the silver plate.
We sat in a living room in the palace, chatting with nawabzada Mohammed Asif Ali who dreamed of music and sometimes dreams of the past days.
Ali is the son of Prince Akot, a former member of the royal family who used to be the ruler of the state of Karnataka (
Between the Creek and the river Kaveri)
Established by Aurangzeb, the capital is in Arcot.
Time is still in the house.
The small ceremony of hospitality carries the imprint of a more elegant era. The sherbet —
Ali explained: "The milk is cooked for a few hours and then added almonds and pistachios before smoking
Smoked with oud, an expensive local wood, is now sought after by perfumers around the world.
Ali also provided us with tea time snacks such as devse, semolina and small dishes made of wheat flour (
Kind of like mathri in northern India)
Spicy meat-filled sandwich served with arugula vegetables.
These are traditional recipes that you are unlikely to buy elsewhere.
However, even if some food rituals remain within the scope of the family, others are democratizing. Some of it —
Like Nawabi gunchha's kebab (
Baked Broccoli flour with mustard marinade)
And Soova machhi (
Dill fish juice)—
Now part of the new menu on the balcony, on the new menu
Conimara Hotel Taj Mahal
Then biryani, now the food of the masses.
Know your biryaniThe Ambur biryani, very popular in Tamil Nadu, apparently it originated in the royal kitchen of Arcot.
According to the store where the recipe is sold, many versions of the recipe exist.
Earlier this year, 26-year-old Mohammed Fahd Khalilyear-
Ali's old cousin brought the original 200 of the family-year-
Old recipes in the public domain
Take-out through.
"I want to open one [fully-fledged]
But since I am new to the food industry, everyone suggests that I start from an early age.
"So I decided to start with biryani," he said . ".
The Biryani store on Greams road follows the original Arcot recipe, which is cooked by descendants of the Royal chef.
"Because we use saffron and other secret ingredients, it is very special.
"Every Grain of Rice is full of flavors from stock," Khaleel said, hoping to expand in Chennai over the next year to take it to "places where demand is high ", research by Zomato website and Swiggy ".
Each about 200 200 is civilians and former King of food.
The history of the food is full of such delicious irony.
The food of marginalized people often becomes the food that is entitled to eat (
Think of it as a delicious stew by fishermen.
Pasta, even nihari and galauti kebabs (
Market food in Delhi and Lucknow).
The royal food turned into popular dishes in turn.
It is worth reflecting that even something as ubiquitous as samosa was once an exclusive snack for Turkish nobles in Sudan, Delhi.
Or, those sugary sweets that were distributed as temple offerings were once crispy --
Just like in the days when refined sugar is an exclusive and expensive commodity, the ladies of the Mughal harem pursue the food.
It is not just Arcot biryani that has democratized.
Many members of India's former royal family, and descendants of chefs who have been employed by former elites, have been reshaping their culinary heritage to reach our middle class.
In Bhopal, Nilo Khan, the former ancestor of Bhopal, will tell you about her great-grandmother Shah Khan Begum (
From 184460 and 1861-1901)
It is a "colorful character ".
Niloufer says she likes color, "There used to be a lot of festivals like Jash-ne-gulabi (
Celebrate pink)and jash-ne-hariyali (
Celebrate Green)
All people wear this color, the decoration is that tone, the pottery is custom made in this color, and the same color for all dishes.
Bhopali rezala originated in jashn-e-
Hariyali: meat cooked with green coriander (
1 kg of meat 1 kg of leaves)
Other spices.
It's different from Kolkata-
Rezala style, this is a white gravy with a controlled spray.
Similarly, popali pasande (escalopes)—
Smoked with poppy seeds and dried fruits, mashed-
Unlike the Delhi or lecnoi versions.
These dishes and other traditional dishes are on the menu of Jehan Numa Palace, the iconic hotel owned by nilover's nephew Faiz Rashid --
Descendants of general obadullah Khan's family.
The palace itself is a 19th-century mansion, one of the former royal residences.
The hotel is designed to preserve the legacy of the old beaupali culture, unlike larger power centers such as Delhi, Lucknow and Hyderabad.
"Food is an important part of experiencing this lifestyle, so my aunt trained the staff at the hotel and we restored some of the recipes that our family lost," Rashid said . ".
Other solitaire picked up the spoon themselves.
Akshraj Jodha, a small thikana from near Jodhpur (
He has relations with former members of the Jodhpur royal family)
, Is now the executive chef of Windsor, and is one of the country's leading chefs in protecting Rajput's culinary heritage.
Deolia, his village near Ajmer and former Power seat, was influenced by Marwar (Jodhpur)and Mewar (Udaipur);
You can see its food on the platter. Soita —
Grains cooked with meat like porridge
It's a specialty.
It can use any kind of milk (bajra)or corn (makki).
His family was also influenced by the cooking of Kashmir, as Mahraja Hari Singh, a friend of his grandfather at Mayo College, often returned home with his entourage, including the chef, during short holidays.
"We make dishes like safed maans with a lot of almonds and poppy seeds.
"Due to the influence of Kashmir, we are starting to add more nuts, milk powder solids to make it richer," he said . ".
Jodha puts his family's traditional dishes on the buffet and banquet menu of Windsor in Bengaluru, such as mawa pulao, soitas, and even the whole roast rabbit and the whole quail.
As the demand for traditional foods has increased over the past five years, the demand for experts has been large, the flavor has disappeared and has been discovered --
Those who can do it now
Kabbah, awage bilani and qorma.
Rehman, known for her wedding and hotel tours (
He also holds food festivals in India and abroad)
Talk about small-
Famous dishes such as gole kebab ka salan (
Round skewers cooked on sigri, then Curry)
And kebabs (
Loose translation into kebabs that make you tired).
The latter name comes from the hard cooking process.
The top pierced an egg with a shell, egg yolk and white discharge, and then filled the hole with five fragrant pieces of meat.
This is how it is cooked, and there is no cracking of the shell when cooking in keema.
Rehman's repertoire also includes many vegetarian dishes.
Tahiris is made of fruit and dried fruit, and dal mumtaz is cooked with butter and milk.
"Many people think that there is no vegetarian diet in the lecnoi food, so I focus on researching and improvising these recipes," he said . ".
There are also quite a few chefs in Hyderabad who trace their pedigree back to the days of Nizam.
Munir Mian's uncle is the chief chef of the nezzam kitchen, and as a catering provider for weddings, he is very popular among the ancient families of the city.
However, hyderboob Alam Khan, one of the biggest customers of the old Hyderabadi culture and cuisine, belongs to the influential Shah Alam Khan family (
The industrialist and educator of the last Nizam in the early 20 th century).
Khan's nephew, Qutub, started Chicha (
The colloquial way of calling acquaintances)
In 2016, when he was desperate for not finding "authentic" dishes, he was with his friends.
"With the passage of time, due to commercialism, the authentic Biyani retreated to the second line and people cooked in a variety of ways.
"We are trying to get people back to familiar with the dish," said Qutub . ".
There are also dishes that have been restored, such as mura do piyazha.
The foundation of this dish is the rich rogini roti (
Made with butter, saffron and milk)
As Qutub says, fried meat slices and a variety of ingredients are poured on it, "a bit like a pizza ".
We may not be able to live like the former royal family, but we can still eat like them.
Anovishi Vishal is the author of Mrs LC's table: stories about Kayasth food and culture.
Kayasths is a medieval scribe and is part of the Mughal court.
The historic forces that unite much of the subcontinent have weakened, and the affiliated courts of Lucknow, Hyderabad, Rajasthan and central India have gained greater power and independence, becoming
Artists, writers and heights
Skilled chefs are attracted to these and become part of the evolution
Food is treated as a culture of art.
The dishes are prepared for surprise and pleasure.
We have all heard of the wonderful works of Lucknow and Hyderabad where nawabi khichdi can be made from pistachios and almonds, each nut is carved individually into a grain of rice and or is attached to a hot pastry with a flaky lukhmis with live foie hair, which flies out when the plate is poked.
We only have a verbal description of this fictional creation.
At the height of navabi's culture, Lucknow's chef was not just the bawachi who performed the dishes, but the height-
His job is to invent new dishes and research ingredients: Spices, itrs (fragrances), varq (
Gold foil and silver foil)and more.
After the collapse of the Nawabi regime, raqabdaars tried to be in provincial rajas and taluqdars (landowners)
And a court like Rampur.
Some people are new. emerging elite.
However, they may be snobbish to their new owners.
Chef Mujeeb ur Rehman runs a restaurant called Afreen in Lucknow and his ancestors can trace back to a bawar in the kitchen of Wajid Ali Shah with an interesting story to tell.
"Most people don't know the origin of the word" Ye Moo Aur mazzor Ki da (
Too big for his boots).
Apparently, it was created by a chef lecnoi, and his new owner told him to do a simple masoor dal.
Chefs accustomed to the nawabi kitchen list a long list of expensive ingredients;
The new owner pointed this out at all costs.
The arrogant chef told him with a typical lecnoi insult, which roughly means "How can someone in your face appreciate masoor ki da "! -----------------------------------------------------------------------------
King of the kitchen of guzishita Lucknow, Abdul Harum Sharar (1860-1926)
Writer, novelist, and historian, drew a fair portrait of Luke Noi's culture and lifestyle, including Navabi, who focuses on food. Sharar’s much-
The narrative of the reference tells us that in addition to the chef's salary, the Nawabi kitchen spends up to £ 60 000 a month on food.
There are also various categories of chefs, and even bawarchis specializes in one dish.
So chef biryani will not do qorma, kebabchi is different from halwai (sweet maker).
After Waji Ali Shah was exiled to matthiah Burgi, chef Awaji followed him to Kolkata and was responsible for the appearance of the Kolkata-style Mughalai disheswith potatoes)
Reza, wait.
However, a new kind of chef appeared in India, England, and was hired by the colonial masters.
Dishes cooked by Khansama-
Not like the Brahman chefs. style food.
Khansamas's creative "party" cooking is the foundation of Indian restaurant/club food. -----------------------------------------------------------------------------
On the recipe, a small duchy of the central state, who is interested in Indian cuisine due to Wang Gong's culinary pleasure, knows, A recipe published more than 30 years ago by Digvijay Singh, the former son of raja in Selana.
The father of digweijie, Sir Raja Di Lipu Singh
Famous gourmets, who collect recipes from the royal kitchens of Kashmir, Awad and Bhopal, as well as old books in Persia and Sanskrit.
Some of them are in the 'sailana Cookbook', which is commonly called.
Now, the third generation family under the leadership of Vikram Shinji, and his daughter and son --in-
The law holds food festivals all over the country.
And groups like Delhi.
Having dinner with India, India hosting dinner and dinner with the former royal family of HIMA achal state, central state and Rajasthan state and trying to bring narbadia to diners (
Dumplings made of Coke)
And amal ka saag (
A Malaysian cuisine made of poppy leaves).