Chandrachur Singh is making his TV debut as the host of Royal Rasoi, a weekly lifestyle, travel and food show produced by his brother Aditya Narayan Singh, to be aired on the FoodFood channel.
The actor, who traces his roots to Rajasthan’s royalty, is a good cook himself. On the show, he will take viewers into the households of the maharajas where certain recipes originated from, detailing their history though anecdotes while explaining why certain ingredients are essential to a dish. The show will not only cook up a meal fit for a king, but will also talk about the cultural diversity, lifestyle, art, craft, music and architecture of the place.
“It was interesting going to places like Kota and Karauli where my paternal grandparents came from. These were unfamiliar
territory to me since I was born in UP and schooled in Dehradun before moving to Mumbai,” says Chandrachur who has three movies — Palchin, Zilla Ghaziabad and Mira Nair’s Reluctant Fundamentalist — lining up for release.
Both his Rajasthani grandmother and his mother who’s from Orissa, are innovative cooks, giving traditional recipes a unique flavour. And after scoring a hit with Jabalpur ke Alu, Chandrachur admits his meals are friend-pullers too, particularly the vegetarian ‘dal’ and ‘alu’ and the non-vegetarian ‘lal maas’ (marinated fish) and ‘korma’ (chicken curry).
Both his Rajasthani grandmother and his mother who’s from Orissa, are innovative cooks, giving traditional recipes a unique flavour. And after scoring a hit with Jabalpur ke Alu, Chandrachur admits his meals are friend-pullers too, particularly the vegetarian ‘dal’ and ‘alu’ and the non-vegetarian ‘lal maas’ (marinated fish) and ‘korma’ (chicken curry).
“Through this show, I learnt that even royalty who can afford to import ingredients, generally stick to local ingredients like besan (chickpea flour) that can be used to make rotis (bread), sabzi (curry) and desserts,” he says. “I learnt a lot from the Maharaja of Karauli who’s very knowledgeable about grains, and the Maharaja of Kota too. Maybe someday, I’ll put the recipes in a book, but till then there’s the show.”
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