Miyanji

While Nawabi cuisines of India are often a part of festivals and menus, the Cuisine of Rampur is one of the most unexplored Royal cuisines in India. Though the cuisine's history has never been documented in books, the recipes have been passed on from generation to generation, though mostly confined to parts of western Uttar Pradesh. Rampuri food has been heavily influenced by Kashmiri, Awadhi as w

ell as Hyderabadi cuisine. Also while Lucknowi and Hyderabadi meals are fairly gravy-driven, Rampuri cuisine makes the most of lesser known vegetables and khara masala. Miyanji is one such legend who on his return to his ancestral home in Rampur a few years ago discovered a treasure trove of recipes from the lost royal Kitchens of Rampur, where his forefathers were “khansamas” and had were the guardians of this novel cuisine, up until his grand father. He took upon himself to revive the lost art of a very refined cooking straight from the heart of the last surviving Nawabs and decided to reveal the worlds to the secrets of the Rampur kitchen. The food was known long before the Rampuri Chaaku, but Miyanji brings the same panache and cutting edge to his cooking

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