A well-kept secret of India, Rampuri cuisine is known to tantalize the senses with its intensive use of whole ground ingredients. Ushering in a new menu, inspired by the local flavours, Masala Bay at Taj Lands End invites you to unearth the hidden gourmet treasures of Rampur from 30th June, 2017. Reviving robust flavours from the erstwhile kingdom of Rampur, Chef Mujeeb Ur Rehman with his brigade of epicures puts together a scintillating menu reminiscent of the culinary saga that continues to captivate the country.
Capturing the nuances of Rampuri cuisine, Executive Chef Anirudhya Roy, and Master Chef, Mujeeb Ur Rehman, Masala Bay, Taj Lands End said, “Keeping in with the traditions of Masala Bay, we have brought together a series of culinary highlights that traces authentic flavours of Indian cuisine. Starting from June 30, we will be showcasing Rampuri cuisine, a confluence of numerous cooking styles ranging from Awadhi, Mughlai and Afghani. Honing creativity, Rampur has offered respite to several artists including Chefs who were able to experiment and develop new recipes. We look forward to hosting our patrons to this rich legacy and offer them yet another regal dining experience.”
Transforming ‘khada’ spices, signature to Rampuri cuisine into intricate recipes, the menu features Nilofer Pomfret – whole pomfret stuffed with nuts and mawa, Aatishi Khumb – fresh button mushrooms marinated in yogurt with a unique picked based masala, Mehtabi Paya Nehari – lamb trotters stewed with milk and cream, flavoured with select herbs, Nasheela Jhinga – prawns marinated with blend of red hot spices, Chungezi masala powder and Chef’s secret recipes. Casting a sweet rapture, Chukander E Afroz – beetroot simmered with milk and finished with sunflower seeds and reduced milk, Gur Ke Yaquiti – traditional chick-pea flour milk pudding, Sheer Khurma – a unique dessert made from vermicelli, milk and nuts and Ande ka Halwa – very rare and unusual dessert of the royal kitchen made of egg simmered with cowmilk with a hint of cardamom powder.
Relish the courtly cuisine of the Nawabs, with the rarest of recipes at Taj Lands End.