In every corner of the subcontinent, food tells a story, but some dishes whisper of courts and khansamas, of velvet canopies and long, aromatic cooking. At Taftoon, where the culinary journey follows the historic Grand Trunk Road, the menu pays heartfelt tribute to the royal kitchens of India; particularly the illustrious gastronomic legacies of Awadh and Kolkata.
These were not merely centres of power, but cradles of cuisine where food was elevated to art, and every meal was a narrative of culture, craftsmanship, and courtly elegance. At Taftoon, these regal traditions are lovingly preserved, reinterpreted, and plated with pride.
Awadh: The Legacy of the Nawabs
The cuisine of Awadh (present-day Lucknow) is synonymous with luxury, refinement, and slow, meditative cooking. The famed dum pukht technique; where dishes are sealed and cooked over a low flame to trap flavours, originated here and remains a cornerstone of royal Awadhi cooking.
At Taftoon, this legacy is honoured through dishes like:
Galauti Kebab: A melt-in-the-mouth marvel said to have been created for a toothless Nawab, this kebab is made from finely minced mutton, perfumed with saffron and browned onion, and cooked on a mahi tawa.
Nihari: Once a Mughal breakfast dish, this slow-cooked goat shank curry embodies warmth and royal depth. At Taftoon, it is offered in two avatars: Dastar-e-Aam, a rustic, labourer’s version rich with paya; and Dastar-e-Khaas, a luxurious, silky variation served in the nawabi style.
Peer Dhuan Gosht: A signature at Taftoon, this smoky, layered mutton dish cooked in an earthen pot with caramelised onion and cashew gravy is a sensory nod to the grandeur of Awadhi banquets.
Awadhi cuisine is not just about richness, but about restraint, balance, and a profound respect for ingredients. Every bite is history, delicately spiced and elegantly served.
Kolkata: Colonial Influence Meets Bengali Opulence
If Awadh gave us subtlety and silkiness, Kolkata brought a bold, layered romance to the table. Once the capital of British India, Kolkata’s royal kitchens were a melting pot of Mughal, Bengali, and Colonial influences; yielding an inimitable cuisine of its own.
At Taftoon, Kolkata’s culinary charm shines through in dishes like:
Daab Chingri: Prawns delicately cooked in coconut and mustard inside a tender green coconut shell. A dish that is both coastal and courtly, with flavours that are light yet complex.
Lobster Malai Curry: A Calcutta favourite that whispers of both Bengali kitchens and colonial-era indulgence. Rich in coconut milk, subtle in spice, and regal in presentation.
Pomfret Roast: Inspired by celebratory Bengali wedding feasts, this whole fish preparation features pomfret roasted in a rich onion-ginger-garlic curry, finished with Bengali garam masala for depth and distinction.
Even the Roshogolla makes a slow, smoky comeback here, in a Baked Jaggery Roshogolla that’s subtly sweet, soaked in thickened milk, and gently kissed by fire.
Royalty on a Plate, Reimagined at Taftoon
What connects the royal kitchens of Awadh and Kolkata is more than opulence; it is their shared dedication to artistry, emotion, and experience. These were cuisines meant to please not just the palate, but the soul. At Taftoon, this philosophy is not only honoured but reimagined.
Every dish is created with precision and heart, from slow-braised meats to fragrant biryanis, from spiced kebabs to creamy, saffron-laced gravies. The restaurant’s ustaads (master chefs) carry forward techniques that have been handed down through generations, refining, not reinventing.
And while the plating may be modern, the soul remains timeless.
