- Urban Picnicking in Boston
- NYC's Top New Tapas
- Oatmeal, Cheaper, Faster and Better
- How Chicago Restaurant Maple & Ash Made Up for Missing Out on Restaurant Week
- A New Orleans Pastry Chef's Broadway-Inspired Dessert Menu
- Big Bad Burgers
- Le Bernardin’s Amazing Vermont Cheese
- World Cup Street Food
- Restaurant Seders
- The Ultimate Thanksgiving Cheat Sheet
© Taj Hotels.
Nadesar Palace, Varanasi.
I became fascinated with Varanasi, one of the oldest continuously inhabited cities on the planet and one of the world’s top pilgrimage sites, after reading Geoff Dwyer’s slightly mad book Jeff in Venice, Death in Varanasi. The city, off the River Ganges, is a chaos of cars, rickshaws, motorbikes, cattle and people bathing on the ghats, while just up the river, a burning body is being sent to rest in the same waters. It was the third stop on the Maharajas Express Celestial India itinerary and after a sunrise boat ride along the ghats, a rickshaw ride through the markets and a shopping binge on the city’s famed Banarasi silk saris, I was desperately ready for an escape from the city’s bedlam.
I found it at the new Nadesar Palace, set on 40 acres of mango orchards and jasmine fields. Originally built by the East India Company to house its officers, then turned into the Maharaja’s palace, it is now a 10-room Taj Hotel with marble bathrooms, four-poster beds draped with Schiaparelli pink netting and original art from the Maharaja’s collections. I spent the afternoon with chef Sanjeev Chopra, who took me on a horse-drawn carriage ride past his organic garden before taking me into the kitchen. Chopra has created a fascinating menu totally focused on local cuisine: He spent months visiting the villages, lanes, elite houses and royal kitchen of Varanasi to learn the ancient royal cooking techniques and find lost recipes. He then asked housewives, royal cooks and maharajs from Dharamshals to visit the Nadesar kitchen to cook and train his team. I ate my way across castes, sampling matar ki puri (green peas stuffed in a deep-fried wheat pancake) from the royal kitchen and the ubiquitous street sweet gulab jamun, cottage cheese dumplings soaked in sugary syrup. It was one of the most satisfying, and definitely the most enlightening, meal of my trip.