India, July 6 -- India's royal kitchens are living museums-repositories of culinary legacy where spices whisper stories and every ingredient carries the weight of history. Long before fusion and farm-to-table became buzzwords, maharajas and maharanis across India were curating menus that blended regional flavours, local produce, and global inspiration. These recipes were perfected over centuries-some shaped by scarcity, others by celebration-but all bound by the royal pursuit of excellence.

Today, a new generation of royal custodians is reviving and sharing these age-old culinary traditions. Whether it's mutton slow-cooked in fresh orange juice in Sailana, or the comforting gram flour-based patod ki sabzi from Bikaner, each dish reveals ...