There is more to Rampur than its sharp chaku and surreal poetry. This May, Taj Palace in New Delhi is bringing back the culinary legacy of a bygone era with the Rampuri Food Festival at Masala Art. The renowned chef or Khansama as we may Call who serves Royal families is in the city to showcase Rampuri food.
The Rampuri cuisine is relatively unknown than other cuisines. Rampuri food originated in Rampur district of Uttar Pradesh.In Rampuri cooking, the spices are used whole. The flavours are not strong, but not very subtle either.Usually, spices are used raw and not grinded to powdered. The flavours are simple and blended well with meat and chicken.
Khansamas are still holding on to the regional recipes when we were just believing it is dying out.
The month-long festival has varieties of vegetarian and non-vegetarian to choose from. it.There are plenty of non-vegetarian dishes to satisfy the meat eater in you but there are also quite a few vegetarian dishes that will surely please everyone. In vegetarian, winning starter was Dum Bukhara Aloo cooked with plums and Masalas.
In mains, don’t miss out on Abbai dal, which was a Rampuri version of Dal. The boiled dal is firstly sauteed in ghee and then tempered with Rampuri Masala. We loved the way how Khada Masala was used in Satrangi sabzi.Rampuri Festival is incomplete without the legendary sabz ka halwa and adrak ka halwa.