The Emperor's Table: The Art of Mughal Cuisine by Salma Husain

  • Steamed lamb savoury (Manty) (page 30)

    from The Emperor's Table: The Art of Mughal Cuisine The Emperor's Table by Salma Husain

    • Categories: Main course; Indian
    • Ingredients: whole wheat flour; egg yolks; ghee; onions; ground lamb; black peppercorns; pumpkins; garlic paste; yogurt
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  • ISBN 10 8174364536
  • ISBN 13 9788174364531
  • Published Oct 08 2009
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries India
  • Publisher Lustre Press
  • Imprint Lustre Press

Publishers Text

The Mughals gave India her greatest architectural monuments. They also transformed the country's cooking by intermingling Middle Eastern cuisine with Indian spices and ingredients to produce some of the most exquisite Mughlai food. This book not only traces the history of the Mughal emperors vis-à-vis their fondness for food and contribution to the growth of recipes, but is an engaging read on the role of each ruler's personal likes and dislikes as well as how this has shaped the course of food habits in India. The Emperor's Table: The Art of Mughal Cuisine is the first book of its kind offering the readers not only a mouth-watering selection of dishes ranging from soups and breads to exotic meat dishes, but also showcasing the splendour of the Mughal table through miniature paintings. The recipes have been selected from the original Persian manuscripts and books. They are lucidly explained and easy to follow. However, the recipes selected have been modified to an extent to suit the modern times. Some of the spices not available then have been included to make the dishes tastier. The Emperor's Table: The Art of Mughal Cuisine revives the aroma and flavour of the royal days gone by and encourages us to enjoy their whiff once again!

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