‘Thanjavur Royal Kitchen; heirloom recipes from the palace of Thanjavur’ appears straight out of the museum as Abaji Rajah Bhonsle together with his group of cooks will showcase the meals of the royal kitchen as documented by Rajah Serfoji, an erudite scholar. “The recipe ebook Sarabendra Pakashastra is a treasure and is saved on the Saraswathi Mahal library in Thanjavur. The ebook offers an perception into completely different segments that the royal kitchens had ,” explains Abaji Rajah Bhonsle, the brother of the current king Rajah Bhonsle.
Abaji, who runs a heritage resort referred to as Thanjavur Inn, offers an in depth breakdown of the kitchens as Maratha (non-vegetarian), Brahminical (vegetarian), Angreji (European), Sherbet Khana (sherbets), Obdhar Khana (water) and Thatti Mahal Khana (milk). “The food we eat isn’t anything different. We use the same ingredients as most Tamil Nadu cuisine does. The flavour of the food comes from the process of marination which is passed on only to the ladies of the house. Our chefs have been with us for generations, but even then the marination for the fest will be taken care of by my wife,” elaborates Abaji.Within the metropolis, diners can count on kebabs, khalias, korma, Kozhambu and dishes like Mashyache Kebab, Komdiche Kebab and an array of pulaos. “The idea for Thanjavur Royal Kitchen started with my hotel. I wanted to bring back the lost culture of food, along with art and culture. After I started the food journey at my hotel, word spread fast ,” says Abaji. Competition is on from October 12 to 21@ Dakshin, ITC Kakatiya.