With the name Noor-Us-Sabah literally means ‘the light of the dawn’ one would expect the best view of rising sun but interestingly it the best place for the sightseeing of sun setting over the waters of the Bhopal lake, that is the most stunning sight that one can see from this magnificent palace.
The Noor-Us-Sabah Palace, now considered Bhopal’s most prestigious destination, offer 70 rooms including some elegant suites, decorated with carved period furniture and soft furnishings to match. The Qamar Taj Suite is the just the place for a couple ideal for a honeymoon or an anniversary. There are few pleasures as satisfying as sitting on the suite terrace with a cup of tea or a drink and watching the setting Sun as it turns the waters into liquid gold.
Recipes from Noor-Us-Sabah Palace
Pasanda Baadan Jaan
An elaborate recipe of eggplant, from the royal courts of Bhopal.
Ingredients
Brinjals large – 1 kg, Onion Sliced – 150 gm, Khopra (coconut grated) – 20 gm, Khuskhus (poppy seeds) – 20 gm, Til (white sesame seeds) – 20 gm, Channa roasted -50 gm, Garam masala powder – 10 gm, Red Chilli powder – 10 gm, Chironji – 25 gm, Sweet yoghurt – 250 gm, Oil – 500ml, Salt to taste, Mint Leaves – a sprig.
Method – Remove brinjal skins and cut into thin slices. Heat oil and fry brinjal slices, remove and keep aside. Make a paste out of coconut, poppy seeds, sesame seeds, chironji, yoghurt. Coat fried birnjals with the paste. Heat oil and fry onion slices till brown and add brinjal and rest of the paste. Cook on slow fire. Add roasted channa, red chilli powder and garam masala. Cook till oil separated from the brinjals. Serve hot, garnished with mint leaves.
Goliya Kebab Shiraji
Ingredients
Lamb mince – 1 kg, Garam masala powder – 10 gm, Coriander powder – 20 gm, Onion slices – 20 gm, Red chilli powder – 10 gm, Channa roasted powder – 30 gm, Khuskhus (poppy seeds) – 20 gm, Almonds – 30 gm, Yoghurt – 400 gm, Eggs – 2 Garlic Paste – 1 Tbsp, Oil – 3Tbsp, Salt to taste
Stuffing
Paneer (cottage cheese) – 150 gm, Mint leaves – 50 gm, Green chillies – 20 gm, Raw mango – 100 gm, Onion -100 gm, Ginger – 20 gm.
Method
Make a paste of khuskhus and almonds, add to minced lamb. Add coriander powder, garam masala, chopped onion, red chilli powder, eggs and salt. Mix well. Grate paneer, finely chop all other ingredients and mix well t make stuffing. Divide mince into 16 equal portions and shape into roundels. Stuff balls with the mixture. Heat oil, add onion slices and fry till brown. Add stuffed lamb balls and fry. Add yoghurt and garlic paste and cook till done. Serve hot with green chutney.
The Noor-Us-Sabah Palace, now considered Bhopal’s most prestigious destination, offer 70 rooms including some elegant suites, decorated with carved period furniture and soft furnishings to match. The Qamar Taj Suite is the just the place for a couple ideal for a honeymoon or an anniversary. There are few pleasures as satisfying as sitting on the suite terrace with a cup of tea or a drink and watching the setting Sun as it turns the waters into liquid gold.
Recipes from Noor-Us-Sabah Palace
Pasanda Baadan Jaan
An elaborate recipe of eggplant, from the royal courts of Bhopal.
Ingredients
Brinjals large – 1 kg, Onion Sliced – 150 gm, Khopra (coconut grated) – 20 gm, Khuskhus (poppy seeds) – 20 gm, Til (white sesame seeds) – 20 gm, Channa roasted -50 gm, Garam masala powder – 10 gm, Red Chilli powder – 10 gm, Chironji – 25 gm, Sweet yoghurt – 250 gm, Oil – 500ml, Salt to taste, Mint Leaves – a sprig.
Method – Remove brinjal skins and cut into thin slices. Heat oil and fry brinjal slices, remove and keep aside. Make a paste out of coconut, poppy seeds, sesame seeds, chironji, yoghurt. Coat fried birnjals with the paste. Heat oil and fry onion slices till brown and add brinjal and rest of the paste. Cook on slow fire. Add roasted channa, red chilli powder and garam masala. Cook till oil separated from the brinjals. Serve hot, garnished with mint leaves.
Goliya Kebab Shiraji
Ingredients
Lamb mince – 1 kg, Garam masala powder – 10 gm, Coriander powder – 20 gm, Onion slices – 20 gm, Red chilli powder – 10 gm, Channa roasted powder – 30 gm, Khuskhus (poppy seeds) – 20 gm, Almonds – 30 gm, Yoghurt – 400 gm, Eggs – 2 Garlic Paste – 1 Tbsp, Oil – 3Tbsp, Salt to taste
Stuffing
Paneer (cottage cheese) – 150 gm, Mint leaves – 50 gm, Green chillies – 20 gm, Raw mango – 100 gm, Onion -100 gm, Ginger – 20 gm.
Method
Make a paste of khuskhus and almonds, add to minced lamb. Add coriander powder, garam masala, chopped onion, red chilli powder, eggs and salt. Mix well. Grate paneer, finely chop all other ingredients and mix well t make stuffing. Divide mince into 16 equal portions and shape into roundels. Stuff balls with the mixture. Heat oil, add onion slices and fry till brown. Add stuffed lamb balls and fry. Add yoghurt and garlic paste and cook till done. Serve hot with green chutney.
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