Tonk’s Nawabi Mutton Korma – A Royal Flavor Experience

🍛 Tonk’s Nawabi Mutton Korma – A Royal Flavor Experience

🏰 Tonk’s Noble Heritage and Cultural Legacy

Tonk, often referred to as the “City of Nawabs” or “Rajasthan’s Lucknow,” boasts a history intertwined with Mughal jagirdars and Afghan influence. In 1806, Afghan commander Nawab Amir Khan liberated Tonk (then called Makriyat) from the Holkar dynasty and made it his capital . Following the Third Anglo-Maratha War in 1817, he formed a treaty with the British, disbanded his army, and secured autonomy and the title of Nawab . Subsequent rulers, especially Nawab Wazir Khan and Nawab Ibrahim Ali Khan, transformed Tonk into a hub of Urdu literature and Mughal-style arts. The Sunehri Kothi became a center for poetry, music, and dance .

Tonk’s cultural identity thrives on its historical architecture, Quranic and Urdu libraries, and grand Nawabi celebrations like Milad un-Nabi and Qawwali festivals . It’s also known for its sweet melons and is a symbol of Hindu-Muslim unity .

🏨 Asian Darbar Hotel – The Authentic Nawabi Korma

Located in Kafile Bazar, the iconic Asian Darbar Hotel is celebrated for its Nawabi Mutton Korma. This dish stands out for its special mutton cuts (nalli, chaap, and gola boti) immersed in rich royal spices. What makes the experience complete is their signature saffron-infused masala chai, served alongside the korma.

🧾 Ingredients

• Bone-in mutton – 1 kg (special cuts: nalli, chaap, gola boti)

• Refined oil – ¼ cup

• Onion (finely chopped) – 3 large

• Garlic-ginger paste – 2 tbsp

• Red chili powder – 1 tbsp (special Tonk chili for deep color)

• Coriander powder – 2 tsp

• Turmeric powder – ½ tsp

• Desiccated coconut (khopra) – ½ cup

• Yogurt (dahi) – 200–250 g

• Whole garam masala – 2 bay leaves, 4 green cardamom, 1″ cinnamon, 4 cloves

• Salt – to taste

• Optional: saffron or powdered garam masala for garnish

👩‍🍳 Preparation Method

1. Heat the oil
   In a deep pan, warm the oil. Add bay leaves, cardamom, cinnamon, and cloves; sauté until fragrant.

2. Sauté the onions
   Add the finely chopped onions. Cook on low flame until they turn golden brown for a deeper, sweeter flavor.

3. Add garlic-ginger paste
   Mix in the paste and lightly sauté. Sprinkle a bit of water to prevent sticking to the pan.

4. Add the mutton
   Add the mutton and coat well with spices. Add salt and cook for 10–15 minutes on low heat.

5. Add spice powders
   Stir in yogurt, turmeric, red chili, and coriander powders. Cook until oil separates.

6. Add coconut
   Mix in desiccated coconut and continue cooking until the gravy becomes thick, creamy, and grainy.

7. Finish
   Add saffron or powdered garam masala, and simmer on low heat for 5–7 minutes before turning off the heat.

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🥣 The Eating Experience

At Asian Darbar, the Nawabi Korma is served with tandoori naan or lachha paratha. The gravy is rich and masaledar (very spicy), with a creamy coconut finish, and the meat inside is tender and juicy. The meal is completed by their signature saffron chai, adding a warm, aromatic finish. This royal dining experience not only satisfies the appetite but feels like a true Nawabi indulgence.

🍽️ Serving Suggestions

• Bread: Tandoori naan or lachha paratha

• Rice: Jeera rice or basmati pulao

• Sides: Mint raita or cucumber raita, homemade achar

• Drink: Asian Darbar’s signature saffron-laced masala chai