Indore, India’s cuisine capital, is a laid-back city that will astound you with its throbbing concept and finger-licking comfort food. The more you discover Indore, the closer you come to its royal history, bringing the Maratha Dynasty-inspired cuisine to the fore. Although royal recipes were removed from royal kitchens a few decades ago, they appear to be attracting more attention than any other Indian variety. My encounter with forgotten royal recipes continued in Indore, at Indiya Oye, a Radisson Blu restaurant serving authentic royal recipes from a bygone period.

Indiya Oye exceeded my expectations with its rich flavours and luxuriously comfortable atmosphere.

Indiya Oye – A Regal Banquet

Indiya Oye yields an earthy vibe with a traditional layout, with colourful seats, colourful decor, live Gazals, and a bar covered with a rustic cage. I was invited to Indiya Oye by Radisson Blu, and they prepared a lavish feast for me to sample. Murgh Sweta, Kundan Kaliyan, Murgh Patiala, Triveni Khumb Ki Gujiya, and Bhuna Gosht Ka Sev were among the regal foods I sampled on this day. Executive Chef Mukul Jha is the primary curator and the man behind this spectacular flavour extravaganza. Everything on Indiya Oye’s menu has a long history and a fascinating backstory.

Royal food, which was once renowned, is now becoming obsolete. Keeping this in mind, executive chef Mukul Jha created an enthrallingly countrified cuisine for Indiya Oye, complete with ominous storylines. And Chef Jha’s cooking techniques play a necessary part in maintaining the same level of flavour. Each dish is prepared with fresh ingredients and ground spices before being finished on a coal flame. Here are a few of the dishes I tried and liked.

Murgh Sweta

Murgh Sweta is a Rajasthani dish with flavorful chicken in a creamy cashew stew. To lend a rich texture to the sauce, this gently spicy and delectable meal uses milk or yoghurt instead of water. Crushed corn, onion-tomato paste, cream, and saffron are among the appealing ingredients in this recipe. Murgh Sweta in cream curry goes well with Basmati rice and Indian flatbread.

Triveni Kumbh Ki Gujiya

Triveni Kumbh Ki Gujiya is another popular dish on Indiya Oye’s new menu. Triveni Kumbh Ki Gujiya is a unique arrangement of mushroom and potato packages, delicately varnished, with cashews and tomato gravy, inspired by the Kumbh Mela in India. Delicious and one-of-a-kind! Triveni Kumbh Ki Gujiya is finest served with rice.

Royal Dal Makhni

Dal Makhni exemplifies Punjab’s royal taste and rich culture. Kundan Lal Gujral devised this dish when darting a royal Dal to compliment the spicy non-vegetarian meal. Gujral is said to have refined the sauce of Butter Chicken by infusing it with an earthy tomato creaminess and then opted to try the same recipe with black gramme, Bengal gramme, and kidney beans. The mixture proved to be delicious, and it later became a regular dish in royal kitchens. 

The same preparation processes are employed at Indiya Oye, including using the original ingredients and brewing them for up to 48 hours. This gravy’s long cooking time gives it the desired texture and accentuates the authentic flavour of this Indian favourite. Although I prefer Dal Makhani with rice, this delightfully spicy, blend of pulses can also be enjoyed, with Indian flatbread.

Kundan Kaliyan

Kundan Kaliyan is a regal Awadh cuisine from the 11th century that features boneless Braised Lamb Shank cooked in its fat. This original Awadhi Ghosht preparation is re-enacted at Indiya Oye, and it tastes finger-licking awesome. Kundan in the name refers to the golden colour of the gravy, whilst Kalyan refers to the rich blend of saffron, poppy paste, almonds, and Indian spices. Kundan Kaliyan has a long heritage that can be traced back to the Lucknawi Nawabs’ era, matching Nawabi gastronomy, celebrated with the grandeur of royal feasts. I loved the flavours, the presentation, and the side dishes!

Murgh Patiala Shahi

Murgh Patiala Shahi is a traditional royal Punjabi meal that features delicious creamy chicken served in a buttery sauce. This dish, which previously commanded the royal kitchens of Patiala, has gradually become a family favourite.

The dressing is delicately seasoned with exotic Indian spices and cashew nuts, resulting in a rich flavour. Murgh Patiala Shahi is typically served with an omelette topping. Indiya Oye chefs have become inventive with the presentation to get you to enjoy the Shahi genuineness by covering the entire delicious Shahi Patiala behind a fluffy egg. This Punjabi recipe goes well with rice or Indian flatbread.

Bhuna Gosht Ka Sev

Bhuna Gosht Ka Sev is a Sindhi and Pakistani delicacy that is much more than a lost royal recipe. Bhuna Gosht Ka Sev is slow-cooked shreds of Mutton Boti, as the name suggests. The meat is fried in a fragrant Indian spice and ginger blend until it melts and falls apart. I had Bhuna Ghost at Indiya Oye, and it was so well-prepared that it shredded into soft strands as soon as I touched it. If you’re not a vegetarian, this is a must-order dish at Indiya Oye in Radisson Blu, Indore.

Hare Matar Ka Dulma

Hare Matar Ka Dulma is a Hyderabadi royal delight, expertly replicated by Indiya Oye in Radisson Blu. This impressive dish consists mostly of green pea-stuffed spinach dumplings topped with a zesty Hyderabadi sauce. Each flavour melted in my tongue from the first bite to the last, bringing my tastes on a vegetarian voyage. I loved the texture and flavour!

These storylicious dishes were washed down with a variety of inventive beverages!

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