Nuskha-e-Shahjahani


Book Description

A Gastronomic Journey Into The Royal Kitchen Of The Mughal Emperor Who Is Best Known As The Greator Of The Stunning Taj Mahal. Replete With Nostalgia Of The Mughal Period, This Book Throws Light On The Lifestyle, The Abondant Greativity And Definately The Passion For Food In That Period.




The Mughal Feast


Book Description

* The Mughal Feast is a delightful transcreation of the original handwritten Persian recipe book Nuskha-e-Shahjahani from the Mughal emperor Shah Jahan's time* Go on a culinary journey into the Mughal imperial kitchen of one of India's greatest empires in this informative and practical guideThe Mughal Feast is a delightful transcreation of the original handwritten Persian recipe book Nuskha-e-Shahjahani from the Mughal emperor Shah Jahan's time. A culinary journey into the Mughal imperial kitchen, where food was cooked with just the right amount of spices to enhance the base flavors of the dishes, this book is divided into seven sections and includes a plethora of recipes, ranging from the familiar shami kabab and baqlawa to the more exotic amba pulao (tangy mango lamb rice) and indersa (sweet, deep-fried rice-flour balls). The book also provides helpful tips for cooking, including methods to clean fish and soften bones, throwing light on the creativity of the Mughal cooks. An informative introduction offers an intriguing glimpse into the royal lifestyle of one of India's greatest empires. This book effortlessly recaptures the nostalgia of Mughal times while remaining a practical guide for the modern reader.




Flavours of Avadh


Book Description

Flavours of Avadh: Journey from the Royal Banquet to the Corner Kitchen is the story of food and cooking from the palaces to the pavement of the Avadh region in Uttar Pradesh. The book charts out a unique socio-cultural route down the decades, sketching out the exclusive regional food history of Lucknow and its neighbourhood, richly coloured with family anecdotes, local festivities, regional culture and dining traditions. More than sixty recipes on offer from the elite homes and kitchens where this unique and traditional cuisine thrived, taking shape between the mid-14th and the early 18th centuries. Vibrant photographs add to the lustre of the book.




Urban Wage Earners in Seventeenth Century India


Book Description

This volume takes a pan-Indian view of different professional groups and service providers mainly based in towns. While Persian texts provide limited information on the subject, European sources in the form of travelogues, letters, memoirs and official reports unfold an interesting panorama on the subject. Here focus has been on the seventeenth century, as some prominent European share holders’ Companies established their warehouses-cum-residential complexes in India in this very century. Officials of these Companies sent to India or elsewhere, maintained proper records of their transactions and interaction with the state officials, common people, servants inside the household and outside, and through their reports attracted many European freebooters also to have a firsthand experience of the East. Here from, we get numerous details on the social life, working conditions, wages and other aspects of life of people who earned their livelihood through manual labour, as conditions in India appeared novel to them and they meticulously recorded everything with much interest. Their information is corroborated with the Indian sources. In both types of sources – Persian and European – artisans, labourers and service providers have generally been projected as ‘poor’, ‘miserable’ and ‘wretched’; who faced exploitation at all levels. Still, their contribution to the economy and society was im­perative. Aspects of life of such people deserve a detailed discussion as this volume amply proves. Please note: Taylor & Francis does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.




The Ni'matnama Manuscript of the Sultans of Mandu


Book Description

"There is only one known copy of the Sultan's Book of Delights in existence and it is held in the Oriental and India Office Collections of the British Library (BL. Persian 149). The manuscript is illustrated with fifty elegant miniature paintings, most of which show the Sultan, Ghiyath Shahi, observing the women of his court as they prepare and serve him various dishes. The book is fascinating in that the text documents a remarkable stage in the history of Indian cookery whilst the miniatures demonstrate the influence of imported Persian artists on the style of the Indian artists employed in Ghiyath Shahi's academy."--Jacket.




The Emperors' Album


Book Description

Fifty leaves that form the sumptuous Kevorkian Album, one of the world's greatest assemblages of Mughal art. -- Metropolitan Museum of Art website.







Anecdotes of Aurangzib


Book Description




Later Mughals


Book Description




Feast


Book Description

This award-winning cookbook “dives deep into Islamic food culture and history” with colorful stories and a wide array of timeless recipes (Food & Wine). Renowned chef Anissa Helou is an authority on the cooking of North Africa, the Mediterranean, and the Middle East. She has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. In Feast, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples. “[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way.” —Yotam Ottolenghi WINNER OF THE JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD