Dishes inspired from the royal kitchens around the world

March21,2024

Originating in French cuisine, Coq au Vin is a dish of chicken braised with wine, lardons (bacon), mushrooms, and garlic. It was popularized by French nobility, particularly during the reign of King Louis XIV.

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Coq au Vin (France)

Biryani is a fragrant rice dish layered with marinated meat (usually chicken, mutton, or beef) and aromatic spices. It has roots in Mughlai cuisine, favored by the emperors of the Mughal Empire in India.

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Biryani (India)

Beef Wellington is a classic British dish consisting of tender beef fillet coated with pâté and duxelles (a mixture of mushrooms, shallots, and herbs), wrapped in puff pastry. 

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Beef Wellington (United Kingdom)

Traditional Moroccan tajines often feature tender meat simmered with vegetables, fruits, and aromatic spices, reflecting the culinary tastes of Moroccan royalty.

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Tajine (Morocco)

Kabsa is a fragrant rice dish cooked with meat (often chicken, lamb, or goat), vegetables, and a blend of Middle Eastern spices. It is a staple in Saudi Arabian cuisine and has been enjoyed by Arabian royalty for centuries.

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Kabsa (Saudi Arabia)

Peking Duck is a famous Chinese dish characterized by its crispy skin and tender meat. It originated in the imperial kitchens of Beijing during the Ming dynasty and was later popularized by Qing dynasty emperors.

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Peking Duck (China)

Oysters Rockefeller is a classic American appetizer consisting of oysters topped with a rich green sauce made from spinach, herbs, butter, and breadcrumbs. 

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Oysters Rockefeller (United States)

Rogan Josh is a flavorful Indian curry made with tender meat (usually lamb or goat) cooked in a rich sauce flavored with Kashmiri spices, including ginger, garlic, and aromatic herbs.

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Rogan Josh (India)

Foie Gras is a delicacy made from the liver of fattened ducks or geese. It has been enjoyed by French royalty since ancient times and is often served as a luxurious appetizer

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Foie Gras (France)