The Rana Cookbook

A Feast Fit For Royalty

The elegant and regal Rohini Rana traces her roots to royal ancestry in India and showcases the rich heritage of her married family, the Ranas of Nepal in this prized tome, The Rana Cookbook. Served on a silver platter are recipes passed down generations, neatly put forth for us all to savour.

The beautiful Rohini Rana, born in Agra to Raja Saheb Digvijay Pal Singh and Rani Saheba Anant Kumari, of the state of Awagarh in Uttar Pradesh, was the youngest child – loved, sheltered and pampered in the royal household.
After school, which was at St Mary’s, she went for higher studies in English Literature to Sophia College at Ajmer and was soon after engaged to be married. It was during the period between the two ceremonies that a horrifying reality dawned on the mother of the bride-to-be, “She is getting married and she cannot cook!” she exclaimed.
And then began the frenzied project of initiating Rohini, ‘Dolly’, as she was lovingly called, into the art of cooking.
“I put aside my pen, prose and poetry and entered the portals of the kitchen… never to look back,” says Rohini. Except for one small detail; she wishes she could have traded her pet name, Dolly, for something more exotic! Clearly not to her liking, but she goes along, just the same.
Well, she was married in 1977 into the house of the Ranas, the iconic family of Nepal, which served in the army for seven generations. Her husband, former Chief of Army Staff, General Gaurav S.J.B. Rana is the grandson of Maharaj Chandra S.J.B. Rana who was the prime minister of Nepal for 29 years.
Accompanying her husband to remote areas of Nepal as well as on military assignments all over the world, Rohini had to create a home away from home often enough. She took this opportunity to join several cookery and entertainment classes which helped hone her culinary prowess. It was during this period that the idea of bringing out a Rana cookbook first occurred to her. “I realised that if not documented, the old recipes would die a natural death.”
UpperCrust, ever in search of a good cookbook is delighted Rohini Rana dedicated herself to this task because the outcome is a handsome, well-produced, well-illustrated cookbook, published by Penguin Random House India. One can clearly see this book is a labour of love, that of the author, who was once hurriedly initiated into handling the ladle!
Rohini does bring the food of her married family to the fore, with colours and larger-than-life imagery – of historical food and family – that captivate, and recipes that cover vegetables, meats, fish, lentils, breads, grains, teatime snacks, pickles and dessert. Herbs and spices and a glossary of Nepali-English terms complete The Rana Cookbook.
We recommend you get hold of this book as soon as you can and after you have feasted upon it with your eyes, you may go on to addressing your tastebuds.
Begin with the simple Ghyu Jhaane ko Bhuja – rice with ghee, garlic and red chillies, and finish with Annarasa – rice flour sweet discs and 134 recipes in between from the ‘Palaces of Nepal’ in this red, regal culinary tome.
It’s a heavyweight – we mean that both figuratively and literally – coming as it does from the homes of the Ranas, who ruled over Nepal for over a century as prime ministers, and curated by a former princess of UP with inputs from several family members down the line.
We are quite certain you will want to rush into the kitchen to start prepping for the Chicken Pulao, which serves 10; the Khalo Daal ko Khichdi, which serves 12; and the Haans ko Sekuwa (BBQ Duck), which serves 10. Food fit for the kings!
Game earns a section, undoubtedly, with Jungali Janawar like venison, deer, and Jungali Chara like pheasant. Bandel is a must at Rana celebrations; so, Wild Boar Gravy and Tempered Wild Boar feature, among other enchantments. Khasi will take you on quite the adventure with the wonderful Pumpkin Mutton and the umm, less appealing to the non-royal palate, Tempered Blood Pudding!
Jump ahead to the Masuara Ko Kadhi, of dried lentil balls in yogurt soup and Haryo Pharsi Bhatmas, with edamame and zucchini. Rana Style Fried Potatoes are a must!
Mouth-watering, all! Try them with a poppy seed roti and lapsi achar – hog plums – why don’t you?
Royally indulge in the Masala ko Kheer and the Milk Crepe (swari) as Guliyo unfurls. Yup, dessert!
Take a look at the recipes we picked out for you to bring to life.
Happy eating!

Khasi Ko Korma	Aaloo Taare Ko	Tare Ko Chara
Haryo Kearu Daal	Rana's Mutton Pie	Kauli Kerao Haryo Pyaj