Recreating gastronomic delights

1911 restaurant at the Imperial has recreated the magnificence of the classic gourmet affair from the coronation year 1911 in their attempt to revive the flavours of the exquisite dishes which were served to the discerning lords, ladies and regal emperors back then.

“This December we celebrate the era frozen in time with inspired cuisine of the coronation, while one marvels the worthies from their frames on the walls at 1911 restaurant. Doffing our hat to the good old days, our chefs bring to you the slice of the classics to mark 104th year of Delhi Durbar, tucked away in The Imperial ramparts. The preparations, I am sure will leave considerable panache with authentic ingredients, culinary style and substance,” said Vijay Wanchoo- Sr Executive VP and GM, The Imperial. 

Chef Prem Kumar Pogakula, Executive Sous Chef, The Imperial, New Delhi while talking about the menu said, “The expertise of the royal kitchens, the spices, ingredients, serving style of the grand feast of the coronation and many more minute details have been understood and researched, to create an inspired menu.” 

Digging historic chapters, the menu features  Trifle-Trifle existed in old British era  around 1650s and was an intrinsic part of an English menu which had earlier only alcohol, bread, cream and sugar. Later it was modified with fruits and held a significant position in ceremonies. 

Trifle, amazing flambéed dessert prevailed in 1900s, which was usually kept on the table and denoted celebration like cakes, Crepe suzette, was the favourite dish of King Edward VII of the United Kingdom. 

It still entices palates across the globe, being one of the favourites in old English kitchens, Shepherd’s pie- one of the most famous Irish specialties in the late 19th century and also the most traditional one, normally called cottage pie. 

No feast was complete without it , Rhubarb pie- the pie has historic relevance in UK and is derived from the plant Rhubarb, also called Turkish rhubarb which had many medicinal qualities. It was the most famous pie in the royal kitchens in the 20th century.