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Gossip about the Maharajah of Jaipur

Published September 1902

Gossip about the cooking habits of the Maharajah of Jaipur
Photo credit Andrew Ridley on Unsplash

Foreign Guests and their Cooking

The Maharajah of Jaipur, at Moray Lodge, at Campden Hill had a special kitchen built in a secluded spot, so that it could not be invaded or overlooked by low or no-caste individuals. The animals slaughtered for food had all to be males, and these had to be killed by a Brahmin.

For this purpose (says Food and Cookery) a temporary shnne to the goddess Kali was erected at Wimbledon, and there, before the idol, a priest decapitated the sheep and goats with one blow. The carcases were then dressed and sent up to the Hindoo princes and great folks. The cooks had to be of equally high caste as the princes, and consequently they were all impoverished Brahmins. All the cooking was done in beaten brass, tinned copper, and earthenware vessels placed over slow charcoal or wooden fires. A different set of arrangements, but almost as complicated, had to be made for the strict Mahomedan Indian and Moorish visitors.

About this article

This article is a reprint of an existing article, published in The House, September 1902. It is the intent of this website to present this article in human and machine readable form. Format and editing changes have been made. This article is provided for the purpose of enjoyment only. Any statements in this article were relevant to the published period and may not be applicable in current times.