INSIDE THE ROYAL EXPERIENCE TASTING MENU: EACH DISH, ITS STORY
The journey begins with Rasam, a tangy fish cheek soup inspired by the Ayurvedic elixirs once brewed for royalty in ancient Madurai, made with tamarind, cumin, and black pepper. Vataka, a crispy crab and lentil cake, pays homage to Mauryan-era snacks once enjoyed across castes and classes, rooted in Jain temple traditions. From the Mughal courts, Shishranga Murg dazzles with its six-colour presentation — a 17th-century dish of chicken stuffed with dried fruits, meats, and nuts, braised in saffron and spices. Aash-e Bawardi, a rich beef curry with lentil dumplings, reflects Persia’s influence with notes of rosewater and cardamom, echoing dishes once served in Shah Jahan’s kitchens.
For heartier fare, Kola Urandai transforms ancient Sangam-era warrior food into lamb croquettes bursting with spice, while Qaliya Shirazi offers a golden lamb stew with saffron and fruit, blending Persian origins with Mughal refinement. Aashsham Khichdi brings a rustic yet royal touch with barley and lamb kedgeree once served to both soldiers and kings. The meal concludes with classic tempered greens, fresh naan, and Khaja—a crisp, layered sweet from the Mauryan era made with ghee and sugar syrup.
This menu is the result of years of culinary research, emotional curiosity, and cultural preservation. Inspired by chefs and food historians like Salma Yusuf Husain, LEELA’s team treats food as memory, cooking as healing, and sharing as storytelling.
The new Royal Experience Tasting Menu has now started this week in the restaurant. For bookings, please visit website at HERE.