The Culinary Skills of Rani Jind Kaur: A Story of Love and Tradition

Rani Jind Kaur was the youngest and most beautiful wife of Maharaja Ranjit Singh, the Lion of Punjab. She was also the mother of Maharaja Duleep Singh, the last Sikh ruler of Punjab. But did you know that she was also a great cook who loved to prepare delicious dishes for her husband?

Rani Jind learned to cook from her mother and mastered various cuisines, such as Punjabi, Mughlai, Persian, and Kashmiri. She experimented with new recipes and ingredients and made mouth-watering dishes. Some of her favorite dishes were murg musallam (whole chicken cooked with spices), rogan josh (lamb curry with red sauce), yakhni pulao (rice cooked with meat broth), kheer (rice pudding), and halwa (sweet dish made with flour, ghee, and sugar). She also liked to make parathas (flatbread) and lassi (yogurt drink) for breakfast.

She cooked for her husband on special occasions and also when he was ill or depressed. She served him with love and affection, and he praised her in front of everyone. He also gifted her with jewels and clothes as a token of his gratitude.

Queen Jind Kaur’s cooking was not only a hobby but also a way of expressing her love and devotion to her husband. She also wanted to preserve the culture and tradition of the Sikh Empire through her cooking. She was a queen who ruled not only the palace but also the kitchen.