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It was the reasonably uncommon identify Pracheen India Earlier than 1947 and the number of dishes on its menu that made me wish to order meals from this restaurant in Kailash Hills.

The meals listed here are an amalgamation of historical secrets and techniques and flavours, ready with the assistance of previous khansamas, recipe books and documented info and historical past.

Each dish is ready with the identical genuine components and course of as was achieved earlier than the nation achieved Independence.

My order arrived inside an hour packed and labelled neatly, with picket cutlery, hand wash sachets and tissues.

The veg starter Awadhi Paneer Saunfiana Kebabs originated from the Mughlai kitchens and Daal Ki Shammi from Awadhi houses, whereas the non-veg Tandoori Chaap hailed from the Frontier Provinces (comprising Punjab, Sindh and Balochistan) and Murg Ke Sule from Rajasthan.

All these have been tender, with simply sufficient of spice not too overbearing or sizzling. The Saunfiana kebabs have been melt-in-mouth chunks of paneer marinated with malai and saunf, whereas the Shammi kebabs created from black daal and secret spices, have been sprinkled with kewra for flavour and perfume.

The lamb chops stood out among the many non-veg starters however each the Chap Taj Daar and Murg Ke Sule have been a bit spicier than common. My household and I loved the starters a lot that we regretted having ordered just one serving to of every.

The mains got here in beneficiant parts. Every dish was delectable with the correct amount of spices thrown in. Be it Rajasthan’s Laal Maas or Goanese Hen Cafreal (within the non veg fare) or Hyderabadi Bhagara Baingan and Kolhapur’s staple dish, Maratha Subz Kolhapuri.

Nevertheless, the accompanying breads proved disappointing. Each the Butter Naan and the Tandoori Roti felt a bit leathery whereas chewing; the Tandoori Lachcha Paranthas being the saving grace. We ended our lunch with sharpening off the graceful Rose Gulab Phirni.

A QUICK CHAT WITH VIDIT RAWAT, FOUNDER AND OWNER, PRACHEEN INDIA BEFORE 1947

The place did you get the concept to arrange pre-1947 meals?

The concept behind the idea of serving preindependence meals got here from the sheer want of serving genuine Indian delicacies which has been forgotten right now. We primarily see fusion and fashionable Indian delicacies being served in all places, whether or not it’s road meals or world delicacies based mostly high quality dine.

How do you assure the authenticity of dishes?

We did an intensive analysis on every dish from the recipe books written at royal kingdoms. Our staff of
cooks was educated by khansamas from totally different areas of the nation, every an knowledgeable in respective regional delicacies. Every dish on the menu is ready individually from scratch utilizing the methods used within the royal kitchens by the khansamas.

PRACHEEN INDIA BEFORE 1947

104, 1st ground, DDA Market, Kailash Hills, East of Kailash, Delhi 110065
Meal for 2: Rs 1,600

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