Recipes from the Princely States of India

This Independence Day, join That Red House Supper Club in association with Immersive Trails Global for a royal culinary journey through the kitchens of India's princely states. Long before recipes were written down, they were preserved in palace kitchens, passed between royal khansamas, and shaped by centuries of trade, conquest, and local traditions.
This specially curated menu celebrates six iconic dishes, each representing the distinct culinary heritage of a former princely state—from the smoky Seekh Kebab of Kashmir's celebrated Wazwan to the Anglo-Indian influenced Chicken Roast of Cooch Behar, the bold Pandi Curry of Kodagu, the delicate smoked fish with Manipur's prized black rice, Hyderabad's nourishing Mutton Marag, and the indulgent Rabdi Malpua of Mewar.
Every course tells the story of a kingdom, its people, and its flavours, bringing together the richness and diversity that define India's gastronomic legacy. Gather around our table for an afternoon of history, conversation, and recipes once served in royal courts—reimagined with authenticity and care at That Red House Supper Club.
Experience curated by That Red House