Royal Kitchens of Mahmudabad

Event Overview

This winter, Chef Pin presents Royal Kitchens of Mahmudabad — a rare culinary experience celebrating the grandeur of Awadhi heritage, recreated by the cooks from the centuries-old royal kitchens of Mahmudabad.

Mahmudabad, one of the most prominent taluqdaris of Awadh, boasts a gastronomic legacy spanning over four centuries. Its kitchens were renowned for opulent 42-course feasts, refined techniques, and recipes that trace their lineage to the time of the Mughal Empress Noor Jahan. Guided by Yunani Hakims, the cuisine balanced indulgence with wellness, ensuring every dish nourished both body and soul.

At this exclusive Chef Pin Experience, diners will savour slow-cooked dishes crafted with traditional methods and ingredients freshly sourced from local farms — a cuisine that cannot be replicated in restaurants. Each plate embodies the family’s age-old saying, “Āb-o-Namak munāsib hai” — when the water and salt are just right — the perfect measure of balance, patience, and perfection.

Set amidst the golden winter sun at the Chef Pin Studio farm, this intimate afternoon promises not just a meal, but a journey through time, taste, and royal tradition — hosted by India’s culinary icon, Mr Rocky Mohan.

What You'll Experience

1) Regal Recipes and Culinary Gems from the Royal Kitchens of Mahmudabad
2) Tete-a-tete with Ali Khan Mahmudabad in conversation with Rocky Mohan to talk about the history of the royal cuisine
3) Premium pours of spirits, beers, and beverages
4) Lunch in lush green surroundings under Delhi's winter sunshine
5) Making memories with like-minded lovers of fine dining

Menu Preview

Vegetarian Menu

Hariyali Tikki
Made from seasonal greens with lightly toasted spices to mimic the famed galawati kebab
Contains nuts

Paneer soya methi
Succulent paneer in a rich onion-tomato gravy, elevated by the aromatic essence of seasonal soya and methi.
Contains gluten, dairy & nuts

Lauki Mussallam
The humble bottle gourd elevated and cooked in spices, garnished with ginger, served with sheermal
Contains gluten, dairy & nuts

Sagpehta
A green lentil dish cooked with spinach and garnished with ginger, green chili, fried shallots, and fresh coriander, served with bhaat

Kathal Pulao
Jackfruit used for its meaty texture, cooked in a seasoned broth with the finest basmati rice using the famous dum technique
Contains dairy

Burani
Smoked aubergine in yoghurt topped with pan-roasted cumin and pomegranate
Contains dairy

Non-Vegetarian Menu

Shaami Kebab
Named after an old name for Syria, this kebab is a staple in Awadhi homes

Mahi Mussallam
Whole filet of river fish marinated in a blend of special spices, saffron, and yoghurt, roasted on charcoal, served with sheermal
Contains gluten, dairy & nuts

Murgh ka Saalan
Chicken slow-cooked in an onion-based spiced sauce accompanied by milk solids covered in silver and gold leaf, served with khameeri roti and chapati
Contains gluten

Chuqandar Gosht

Beetroot cooked with mutton – an everyday favourite • Contains milk

Gosht ka Pulao
Succulent lamb cooked in a broth with basmati rice using the dum technique
Contains dairy