Long before tasting menus and curated dining experiences became fashionable, Indian royalty was already perfecting the art of a well-planned meal. Turns out, grazing tables and the art of an aesthetic dining experience are not new; the Indian royalty was way ahead of its time.
Recently, a photo of a royal menu has been doing the rounds on the internet. All it takes is one curious person who digs something up, posts it online, and then the whole world has opinions. Coming back to the menu, at the grand Makarpura Palace in Baroda, Maharaja Sayajirao Gaekwad III (Maharaja of Baroda) hosted a state dinner for Maharaja Madhavrao Scindia I.
And it was all things exquisite.
Vintage menu, exquisite dishes
Indians have been experimenting with their food palate for far longer than we often assume, and the royalty had a refined taste for it too. This century-old menu, from a winter evening in January, carries the seal of the Maharaja and lays out a truly elaborate gala spread.
The menu that also went viral on Redditis nothing short of a European fine-dine experience.
For starters, there was Norwginne anchovies—anchovies typically served cold. Next, there was Pure d’aspergesa smooth asparagus blend, followed by Fish la Villeroya delicately coated fish preparation. German pound chops brought in a richer note, referring to German-style hare cutlets.
There was also Salad Russe (Russian salad), Dutch Cauliflower, which is nothing but cauliflower with buttery sauce, and Curry shrimps and sweetbreadsa comforting mix of shrimp curry and rice. Such a spread also suggested access to global ingredients and techniques. Definitely, no small feat in an era without modern logistics.
Then, for desserts, there was Pistachoo Pudding (Hot) – a warm, rich pistachio treat – while Japanese ice creama French take on ice cream, offered a lighter, more refined finish to the meal.
Interestingly, there are four lines printed towards the end. If loosely translated, here’s what it means:
“The asparagus soup is followed by the fish, the rabbit, and the partridge. Turkey roast salad with Dutch sauce on top. Shrimp curry rice is sweet, pudding jelly is creamy. Ice cream is a delicious substance, and I will serve you, O King.”
Lost in fine old print and a bit of transition, it appears to be a low-key dedication to the guest.
This is not the only menu that went viral.
Neha Vermani, historian of early modern South Asia, food, material culture, and science, shared another menu that boasted of fish in mayonnaise sauce, chicken soup with truffles, Italian-style mutton cutlets, and more.
Hosting a guest from another princely state meant putting your best foot forward, and food became a language everyone understood. Back then, a French-style menu signalled modernity and global awareness. Thanks to the colonial past, European delicacies were markers of luxury and sophistication.
Now, when you look at such colonial history, it becomes telling how, even centuries ago, Indian royalty was indulgent enough to experiment with food—what we call today modern gastronomy. The royal kitchens weren’t just about rich curries and hearty meals; the cooks learned and embraced the touch of Europe too, course by course.
– Ends
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