By NEHA PRASADA
As you travel to the south of India, your route will take you through dense plantations rich with fragrant cardamoms and cloves, spicy peppercorns, pungent red chillies, aromatic cinnamon, and bay leaves. This trail heavy with spices will lead you to the state of Karnataka, which boasts of one of India’s largest spice industries and at one time was part of the erstwhile kingdom of Mysore.
This ancient land rich in tradition and culture has been ruled by the Wadiyar dynasty since 1399. Interestingly with each change in regime, Mysore’s palate has changed and imbibed new flavours.
From the second century to the third century AD, the state predominantly had a cuisine particular to the ruling Buddhists. Power changed hands when the Buddhists were defeated by the Jains in a debate and the Kannada Jain community held sway over everything including food habits in Mysore.
Finally it was in the tenth century that Hindu kings wrested power under the leadership of Shankaracharya and have continued to rule the kingdom.
The present representative of the Wadiyar Dynasty, Maharaja Srikantadatta Narasimharaja wadiyar explains, ‘With new influences coming in through foreign traders like Arabs, coupled with the decline of Vijaynagara, Muslim flavours were introduced and adapted by us. We added non-vegetarian dishes and new styles of cooking to our cuisine.”
New flavours were imbibed under the cultural influence of the Bahmani kings who were of Persian descent and rulers from Tamil Nadu who controlled the Deccan at different points in time….
The Mysore royal family with its over 300-year-old food tradition has always treated food as much more than mere sustenance.
Says the 59-year-old custodian of this ancient family, ‘The basis of our food philosophy is that the five elements of nature which include the sky, wind, water, earth, and fire are involved in growing food. The human body needs these elements to keep functioning, thus food is the fuel of life.’
Ancient texts like the Paka Shastra, which elaborate on the art of cooking, were followed by the chefs of the royal kitchens. This knowledge was further passed down to future generations that served in the royal household.
‘These texts did not just tell you what to eat but how and when to eat it. For example, the vessels that were used to make the food had to be made of certain metals, which have beneficial properties when mixed with food,’ says Wadiyar.
Food was cooked and served in vessels made of copper and brass. Interestingly copper was also a safeguard for the royal family because if poison were added to the food, the copper would turn green. These texts also outlined the properties of each herb and spice that went into every recipe.
He explains, ‘We had separate cooks for the zenana or female quarters of the palace and separate for the mardana or male quarters because of recipes and ingredients prescribed in the texts were different for men and women.’
While ingredients like green cardamoms were used liberally in dishes prepared for women because it increased their fertility, mace was added to the recipes for the men because it boosted virility. Then there are recipes, which were medicinal in intent.
‘Curd and rice was recommended for cooling the body. Even now when elephants are in heat, this is included in their diet,’ he explains.
The palace kitchens were staffed with 150 chefs who cooked only vegetarian dishes and 25 chefs who cooked only non-vegetarian dishes. Each group was further divided into Muslim and Hindu cooks with their own special skill sets.
There were another twenty Brahmin cooks who had a separate kitchen, which was kept clean from meat, fish, poultry, and tamasic vegetables like onions and garlic. These Pandit chefs prepared the food for all religious ceremonies.
‘These cooks continued to serve the family loyally generation after generation. I believe that not even the best cooking school in the world can match up to the knowledge and experience you imbibe when born in a family of cooks,’ observes Wadiyar. He adds, ‘The cooks had their work cut out for them. Every day at least twenty people at in the mardana and twenty-five in the zenana. Also a minimum of twenty-five different dishes had to be served at any given meal’ .
In comparison, his diet is meagre and restricted to fruits and steamed ragi balls on most days. Wadiyar who is a self-confessed foodie has become extremely health conscious over the past few years and is particular about keeping his weight in check.
However, once in a while he does like to treat himself to local Mysore cuisine and his favourites include masala chops, cold mutton roast, and bisi bele bhat (rice cooked with lentils and vegetables).
Wadiyar remembers his thread ceremony, which is one of the most important rituals in a young Hindu boy’s life as he enters adulthood. He was ten years old at the time.
He recalls, ‘Two thousand visitors came from all over for my thread ceremony to Mysore, besides the 3000 local guests. The celebrations went on for three days where on the first and second day pure vegetarian food in great variety was served. Finally on the last day two banquets were organised. There was a reception for the foreigners in the Lalitha Mahal Palace where the menu included European food, while the second banquet was for the Indian rulers where local delicacies were served….
During the summer months between April and May, the family would move to Fernhills Palace in the hill station of Ooty. The highlight of the season was the famed fox hunt organised by the Mysore royals, which was attended by royal families across India and British officers.
Relates Wadiyar, ‘For three generations my great grandfather, my grandfather, and my granduncle had the distinction of being the hunt masters for these meets. Each day at the beginning of the hunt a lavish breakfast would be organised at Fernhills Palace. After a day of chasing the fox, the participants would ride back for a late lunch where both local Indian and European food was served.’
The family’s hunting camps were famous and attracted many keen sportsmen from the royal families of India.
‘We would set up camp for almost 600 people at our hunting lodge in Kakanakote. Every evening after a day of hunting, banquets were organised for the participants by the palace staff. Two separate tents were put up to host these dinners, which included the first class tent for the heads of state, while the second class tent was for the accompanying officers on duty,’ remembers Wadiyar.
In the midst of all this activity, we are also invited for lunch to the private quarters of the family in the Bangalore Palace…. In a sunlit courtyard of the palace the chefs have set up their stoves and chopping boards. The trays of spices are a study of what sets apart Kannada cuisine from the rest of India especially the north.
Fiery red Badige chillies, vibrant green curry leaves, kokum (sour fruit native to western India) as dark as ebony, dried brown tamarind, mounds of snowy white coconut, and golden yellow turmeric powder add colour to the mosaic of spices like cardamoms, cloves, star anise, cinnamon, peppercorns, and bay leaves.
Explains Wadiyar whose cooking skills are limited to whipping up a decent omelette, ‘We grow a lot of our spices like tamarind, kokum, and coconut on the palace grounds.’ His cooks have ground together special masalas and secret potions that have been passed from cook to cook, to go into the rich curries that are stewing in antique copper vessels.
‘The Mysore garam masala includes equal portions of cardamom, cloves, and cinnamon unlike the north Indian garam masala, which is made up of many more spices. Then we use something called the hatti masudi, which is a mixture of chillies and spices from the Nilgiris.’
The basic flavours in Kannada cuisine are that of coconut, jiggery, tamarind, and fragrant spices, which give the food a balance of sweet, sour, and spicy undertones. The locals who are predominantly rice eaters prefer BT rice which has more bite than a Basmati, while another popular cereal is ragi. Even the oil used for most dishes is rice oil. ‘Unlike north Indian cuisine we use oil sparingly which is why our food is much lighter,’ he adds.
The lunch is served in the family’s private drawing room where the walls are rich with the oils of European masters. The multi-course lunch includes spicy lamp chops masala a favourite of Wadiyar; an unusual horse gram curry called uili saru which is also prepared with mutton; country muddiya muttai made with mutton mince and eggs very similar to scotch eggs; a light fish curry meenu tanginakai saru; jhat phat fowl jhal frezi (quick and easy shredded fowl), and Anglo Indian classic; a coconut milk rich vegetable stew served with fluffy appams and baby appams (fried rice and gram cakes); and finally two rice preparations puliyogare or tamarind rice and bisi bele bhat. For dessert there is a creamy saabaki payasam made with sabut dana (sago) and milk to round off the meal.
As a devout Hindu the Mysore family observed every festival and puja in the Hindu holy calendar. This meant thousands of people were fed at such ceremonies in the palace.
He says, ‘We have ancient recipes that can serve one or multiples of hundreds. At any given religious ceremony at least a thousand people used to be fed. For our big festivals like Dussehra sometimes the numbers would go into lakhs.’
Even today the head of this dynasty has at least two havans or ceremonies every month and thirty-one priests are on his permanent payroll to observe these religious rites. Wadiyar explains, ‘I have only come so far in life by holding on to these traditions and culture.’
(Excerpted with the permission of the publishers)