A Glimpse into History
A remarkable culinary artifact, a dinner menu from January 31, 1897, has surfaced, offering a fascinating window into the sophisticated tastes of the Indian
aristocracy during the British era. This menu was from a grand banquet hosted by the Maharaja of Baroda at the magnificent Laxmi Vilas Palace in Gujarat, in honor of his counterpart, the Maharaja Scindia of Gwalior. Historian Neha Vermani, who specializes in South Asian material culture, brought this historical gem to light through her archival research. The menu's presentation, filled with intricate French culinary terms, immediately struck Vermani as unexpected for its time, hinting at a globalized palate among the Indian elite, featuring ingredients like truffles and artichokes. This discovery challenges preconceived notions about 19th-century Indian royal dining, revealing a keen engagement with international gastronomic trends alongside indigenous preferences. The menu, now preserved in a US archive, has generated considerable online interest, sparking discussions about the luxurious lifestyles of Indian princes and their adoption of Western aristocratic practices.
A Symphony of Flavors
The 1897 Baroda banquet menu presented a lavish array of dishes, ingeniously combining French culinary artistry with the distinctive preferences of Indian royalty. Guests were treated to an "Iotage d'Amandes," a delicate almond custard or flan, likely served to gently prepare the palate for the courses to follow. Next was "Poisson Braise sauce Mayonnaise," a dish of braised fish complemented by a rich mayonnaise sauce, showcasing classic French preparation. A "Creme de Volaille truffes" offered a luxurious chicken cream soup, elevated by the distinct aroma and flavor of truffles, a true delicacy. The menu continued with "Cotelettes de mouton a l'Italienne," lamb cutlets prepared in an Italian style, suggesting a nuanced seasoning with herbs. "Selle de perdreau rotie aux Petits Pois" featured roast saddle of partridge served with fresh peas, a refined game dish. "Fonds d'artichauts a la demi-glace" presented artichoke bottoms simmered in a rich demi-glace, a testament to French sauce-making. Notably, the menu also included "Curry de Macedoine de Legumes et Ris," a vegetable and rice curry, signaling a deliberate integration of local flavors within the European framework. To conclude the savory courses, "Pommes a la creme," creamy apples, were served, followed by the sweet finale of "Glace de Pistachoo," pistachio ice cream, a delightful frozen treat.
