The Maharaja Who Ate Like Five Men: 15 Parathas, Plates Of Kebabs, Mutton & A Patiala Peg

Last Updated:July 14, 2025, 17:36 IST

Maharaja Bhupinder Singh’s meal often had 15 rich parathas, 2–3 plates of kebabs, creamy dal, and slow-cooked mutton, with fillings like minced meat and dry fruits

A senior British officer, upon dining with Maharaja Bhupinder Singh of Patiala, was astonished by the Maharaja’s substantial appetite, which he noted was equivalent to that of five people.

Maharaja Bhupinder Singh had a well-documented fondness for food, especially parathas, consuming up to 15 varieties at both lunch and dinner, alongside numerous plates of kebabs and other dishes. Patiala pegs were a customary accompaniment. Among his favourite parathas was the Makhmali Paratha, an extinct delicacy known for its velvet-soft texture.

Historical documents and stories often highlight Maharaja Bhupinder Singh’s passion for food and drink, portraying him as one of the most colourful and indulgent Nawabs of Patiala. His era’s royal kitchen, taste, and food traditions are indeed fascinating.

The Maharaja of Patiala’s Love for Food

Maharaja Bhupinder Singh enjoyed diverse parathas such as keema paratha, dal stuffed paratha, dry fruit paratha, and mutton rogan josh paratha, all fried in ghee. The Maharaja’s regal stature and robust diet were remarkable.

What Was Makhmali Paratha?

The Makhmali Paratha, often described as a velvet-soft dish glistening with ghee, was a rare feature of Indian royal kitchens, especially noted in Patiala, Awadh, and Hyderabad courts. Its thin layers were meticulously baked in ghee, prepared with almond, pistachio, kewda, and saffron paste.

The dough, mixed with fine maida and arrowroot, created a delicate, silky texture. Often filled with mawa, dry fruits, or minced meat, it was served with rose water, kewda water, or saffron essence, on silver plates, sometimes adorned with gold and silver work.

It was served with Shahi Kabab, Nihari, or Dum-e-Patiala—especially during winter dinners in the Patiala court. It was also a staple of the royal dastarkhwan during the Nawabi era in Lucknow, and later appeared in sweet versions like sheermal in Hyderabad’s royal kitchens.

It is said that whenever Maharaja Bhupinder Singh of Patiala hosted special feasts for his English guests, he always included Makhmal Paratha. Once, after tasting it, an English general remarked, “This is softer than my wife’s hands.”

Inside The Royal Kitchen: 40–50 Dishes Daily

The royal kitchen of Patiala in the early 20th century was renowned for its opulence, employing over 50 cooks and chefs from various regions including Lucknow, Kabul, Awadh, and Afghanistan to prepare 40-50 dishes daily. The Maharaja’s meals were a spectacle, served on silver and gold plates, occasionally embellished with diamonds and pearls. Each dish had a dedicated cook, and special paan-daans were presented before and after meals.

What The Maharaja’s Plate Held

Maharaja Bhupinder Singh’s typical meal included around 15 parathas, heavy with ingredients like minced meat, dry fruits, or velvet texture, along with 2-3 plates of kebabs, creamy dal, and mutton cooked in dum.

His hearty diet prompted an English governor to remark that the Maharaja ate as much as five men. Patiala pegs were a regular feature of his meals, underscoring the Maharaja’s extravagant eating habits, well-documented in British records.

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Location :

Patiala, India, India

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