Why are chefs in India called ‘Maharaj’?

If you live in India, chances are that you’ve probably tasted the magic of a Maharaj’s cooking.

In many parts of the country, chefs are often called ‘Maharaj,’ a term that translates to “great king” or “royal chef.” This title reflects the deep respect and high regard people have for culinary experts in Indian culture. 

This was brought to attention by content creator and author Krish Ashok in his recent Instagram reel on the subject. “Mythological tales often include food references that have their own layers of meaning,” he captions the post. 

 

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But, why are chefs given this prestigious title? Turns out, the story behind it is rooted in historical traditions, cultural influences, and the unique role of food in Indian society.

Kanikka Malhotra, consultant dietician and diabetes educator, reveals, “The term ‘Maharaj’ being used for chefs in India has its roots in the royal kitchens of the Mughal era. Under the patronage of Mughal emperors, chefs known as ‘Bawarchis’ and ‘Rakabdars’ perfected their culinary skills and were held in high regard.”

The Nawabs of Awadh in the 18th and 19th centuries, she continues, also contributed to elevating the status of chefs, with the Lucknowi cuisine unique to the region being developed under their patronage. There’s no documented tradition of directly calling chefs Maharaj.

However, a strong link exists between chefs, royalty, and the concept of abundance. Royal courts housed the most experienced cooks, who were continually experimenting with new ingredients and techniques. Access to the finest vegetables guaranteed that the royals’ meals were nutritionally sound.

The sheer diversity and richness of dishes in royal cuisine may have led to a link with the name Maharaj, which denotes grandness and abundance. 

Cultural and religious influences that shaped the tradition of calling chefs ‘Maharaj’

The reverence for food and cooking in Indian culture, stemming from Hindu beliefs about the divine nature of nourishment, has contributed to the tradition of calling chefs “Maharaj”.

In Hinduism, food is frequently provided as an offering to deities. Skilled chefs who prepare these offerings participate in a religious act, earning them esteem.

Ayurveda, India’s traditional medicinal system, emphasises the connection between food and health. Chefs who grasp these principles and prepare balanced meals are viewed as contributing to good health, which raises their standing.

Relevance of the term Maharaj for chefs in India today

The term Maharaj is still widely used in India, Malhotra informs, especially in the context of traditional and royal cuisines. “However, globalisation and the rise of celebrity chefs have introduced new terminology and ways of referring to culinary professionals. While the term Maharaj remains relevant, especially in high-end restaurants serving traditional fare, it is not as universally used as it once was.” 

Does being called Maharaj affect the status and perception of chefs in Indian society? 

Malhotra asserts, “Being called Maharaj has historically conferred high social status on chefs in India, reflecting their importance in the culinary world. This title has also shaped the professional identity of chefs, emphasising their role as custodians of culinary traditions and the importance of their craft.”

Being addressed as Maharaj (even informally) shows respect for a chef’s understanding of ancient recipes, cooking techniques, and the complexities of regional cuisines. In today’s culinary landscape, chefs are increasingly developing their own professional identities. They are regarded as artists and innovators who shape gastronomic experiences beyond typical categories.

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