royal Recipes
11 delicious royal recipes from around the world
Battenberg Cake
A classic British Battenberg cake featuring a distinctive checkered pattern of pink and yellow sponge, encased in a sweet marzipan coating. Perfect for afternoon tea or celebrations.
Coronation Chicken
A classic British dish created to celebrate Queen Elizabeth II's coronation in 1953. This cold chicken salad features tender chicken coated in a creamy, curried mayonnaise with a hint of sweetness from mango chutney and a delightful chew from raisins. Perfect for sandwiches, jacket potatoes, or as part of a buffet.
Hünkar Beğendi
Sultan's Delight - lamb stew on smoky eggplant purée. Ottoman palace cuisine.
Hünkar Beğendi
Sultan's delight - lamb stew on béchamel eggplant purée. Royal Ottoman dish.
Fesenjan
Persian pomegranate walnut stew - chicken in rich walnut and pomegranate sauce. Royal dish.
Qeymeh Nesar
Royal lamb with jeweled rice - lamb stew with pistachios, almonds over rice. Qazvin specialty.
Hyderabadi Biryani
A regal and aromatic Indian rice dish featuring tender, spiced meat (traditionally lamb or goat) layered with fragrant basmati rice, infused with saffron, and topped with crispy fried onions. The dish is sealed and slow-cooked using the 'dum' method, allowing the flavors to meld beautifully.
Hyderabadi Dum Biryani (Kachchi Style)
A regal Hyderabadi specialty, this 'Kachchi' (raw) biryani features marinated raw meat layered with fragrant Basmati rice and slow-cooked using the 'dum' (steam) method. The result is incredibly tender meat infused with aromatic spices and perfectly cooked rice.
Lamb Biryani
A regal and aromatic Mughal rice dish featuring tender lamb marinated in yogurt and spices, layered with fragrant basmati rice, saffron-infused milk, crispy fried onions, fresh mint, and ghee. The biryani is sealed and slow-cooked using the traditional 'dum' method for a truly immersive flavor experience.
Thong Yip (Golden Flower Drops)
Thong Yip are delicate, auspicious Thai flower-shaped sweets made from rich duck egg yolks and a sweet sugar syrup. They are traditionally served during special ceremonies and celebrations, symbolizing good fortune and prosperity.
Pastilla au Pigeon
A regal Moroccan pigeon pie, the original b'stilla, featuring tender, spiced pigeon meat encased in layers of delicate warqa pastry, sweetened with almonds and cinnamon, and finished with a dusting of powdered sugar. A true culinary masterpiece.