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5 min
11/02/2026
Royalty may have gone out of style, but the interest in the rich past, albeit one peppered in controversies, continues to thrive. It’s why people were all too curious when a menu from a 1987 royal Indian dinner surfaced online. It’s clear proof that long before Instagram reels, YouTube videos, and speciality restaurants brought foreign cuisine into our lives, Indian royalty was enjoying international fares. And not just as guests, but also as hosts. Confused? Dive in to understand.
What do international cuisines, fusion food, and ancient lore have in common? They’re all part of the reason why an X (formerly Twitter) post went viral recently. On February 9, 2026, historian Neha Vermani shared an image of a dinner menu. The dinner was hosted in 1987 by the Maharaja of Baroda for the Maharaja Scindiya of Gwalior, India. It featured a wide variety of dishes, most of which were French. Some even included Indian twists. The result? An unabashed curiosity and interest in what fine-dining looked like for former Maharajas.
As per her social media bio, Neha Vermani is a historian of early modern South Asia, food, and material culture. She specialises in the Mughal era. She shared an image on her X account, which showcased a menu from a royal dinner, along with this caption:
“Not what you’d expect a 19th-century dinner hosted by the Maharaja of Baroda for the Maharaja of Gwalior to look or taste like, featuring truffles, artichokes, and way too many fancy French names & stuff.”
The image showed a dinner hosted by the Maharaja of Baroda for the Maharaja of Gwalior on January 31, 1897, at the Laxmi Vilas (spelt Laxami Vilas in the original document).
Sayajirao Gaekwad III was the Maharaja of Baroda State from 1875 to 1939, and is known for uplifting the region’s textile industry and introducing social reforms such as the ban on child marriage, removal of untouchability and a focus on education, among others. Maharaja Sir Madhorao Scindia I ruled the princely state of Gwalior from 1886 to 1925 and was regarded by the British Empire as a progressive ruler.
According to Vermani, the menu is currently stored in an archive in the USA. The menu lists 9 dishes, from entrees to desserts. Although it is written in French, not all dishes are French.
Potage d'amandes is a French term meaning "almond soup," referring to a thick, cream-based soup made with almonds. Amandes refers to almonds, while potage refers to soup or stew. It’s a rich, almost custard or flan-like soup meant to serve as a nutty, luxurious starter.
This is a braised fish in a creamy mayonnaise sauce. Mayonnaise originated in France and Spain and is therefore often used in French dishes. Braised fish remains a popular dish across cuisines. It often involve ssearing or pan-frying fish before simmering it in a flavorful liquid.
Probably a palate cleanser between dishes, this was a chicken cream soup infused with truffles. Truffles have long been a signifier of luxury dining. The dish usually includes a thick base made from a mix of butter, cream, and white wine.
The dish literally translates to Italian-style lamb chops. While chops have long been associated with Bengali cuisine, this version was probably lighter than the ones prepared in rich, spiced gravies or bhuna-style (pan-fried/roasted) with mustard oil. The Italian-style indicates a simpler dish. The present-day Italian-style lamb chops also feature a light Ammoglio sauce.
A roast saddle of partridge with fresh peas, this is a classic, elegant dish, known for being tender and quick-cooking. Partridge was a common poultry choice during the age of royal dining, and often cooked alongside chicken or other meat dishes.
This refers to artichoke bottoms simmered in demi-glace. Demi-glace is a rich brown sauce in French cuisine. It is not an easy sauce to whip up, and over the years, easier versions have appeared in cookbooks and restaurants. The original sauce, though, used an equal mix of espagnole sauce (a French mother sauce made with beef stock and tomatoes) and one part brown stock. The sauce is usually finished with sherry wine.
This one may sound fancier than it looks, thanks to the implied sophistication of the French language. However, it translates to vegetable and rice curry. Arguably one of the few all-vegetarian mains on the menu, and a staple if there ever was one.
Poached or baked, pommes à la crème are creamy apples. This is a classic French dessert in which apples, cooked with cream, are often served as a gratin or a rustic tart. The crème a la crème is actually an idiom meaning "the best of the best".
Another dessert and the last dish on the menu, glace de pistachoo, simply refers to pistachio ice cream. Reports indicated that pistachio was considered a sophisticated flavour within the French patisserie tradition.
As reactions poured on social media, many people commented on the use of French. But the French culture and language held significant prestige as a language of the elite, diplomacy, and culture during the 19th century. Despite not being the language of the royals, French was highly regarded among the Indian elite and intellectuals, particularly toward the end of the 19th century.
The menu is a marker of both colonial and culinary history. It not only gives people a glimpse into how Indian royals wined and dined, but also sheds light on the dishes, cuisines, and styles popular at the time. Talk about rich history!
