Neha Vermani, a historian specializing in Mughal South Asia, recently offered a fascinating glimpse into nearly 130-year-old culinary history. While exploring archival records on food practices and material culture, she discovered a menu dated January 31, 1897, from a dinner hosted by the Maharaja of Baroda in honour of the Maharaja Scindia of Gwalior. (Image: X)
Vermani captioned the find, “Not what you’d expect a 19th-century dinner hosted by the Maharaja of Baroda for the Maharaja of Gwalior to look or taste like, featuring truffles, artichokes, and way too many fancy French names & stuff.” (Image: X)
The dinner took place at the Laxmi Vilas Palace in Gujarat during the British era. The menu reads like a masterclass in French haute cuisine, infused with a distinctive Indian royal touch. (Image: Pexels)
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Here’s what the guests might have enjoyed that evening.
Potage d’Amandes: An almond-based soup or custard, delicately nutty and likely served as a refined starter to gently awaken the palate.
Poisson Braisé, Sauce Mayonnaise: Tender braised fish served with a luxurious, creamy mayonnaise sauce.
Crème de Volaille aux Truffes: A rich, velvety chicken cream soup delicately infused with truffles.
Côtelettes de Mouton à l’Italienne: Lamb cutlets prepared in Italian style, likely seasoned with aromatic herbs and light spices.
Selle de Perdreau Rôtie aux Petits Pois: Roast saddle of partridge served with fresh, tender peas.
Fonds d’Artichauts à la Demi-Glace: Artichoke bottoms gently simmered in a classic French brown demi-glace sauce.
Curry de Macédoine de Légumes et Riz: A flavorful curry combining vegetables and rice.
Pommes à la Crème: Creamy apples, possibly poached or baked for a soft, luscious finish.
Glace de Pistache: Smooth and nutty pistachio ice cream.
The menu is currently stored in an archive in the United States. (Image: Pexels)
Dining and Cooking