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Alwan-E-Nemat: A journey through Jahangir’s kitchen
Publisher:
Penguin
| Author:
Salma Husain
| Language:
English
| Format:
Hardback
Publisher:
Penguin
Author:
Salma Husain
Language:
English
Format:
Hardback
₹1,199
Save: 40%
In stock
Releases around 31/10/2024Ships within:
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In stock
| Book Type |
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ISBN:
Page Extent:
224
That the Mughals were fond of the good life is well known, especially their penchant for exquisite food and divine drinks. But what was the food in the imperial kitchen actually like? This book offers some answers.
Alwan-e-Nemat (Colours of the Table), the sixteenth-century Persian manuscript offers a rare taste and glimpse into Mughal Emperor Jehangir and queen Nur Jehan’s kitchen. Meticulously calligraphed on 155 pages of cream-coloured paper with a painted blue margin, it is possibly the first book in the world to be devoted entirely to recipes and methods of processing and serving food. It is also the only manuscript that highlights the unique contribution of Empress Nur Jehan.
Originally in Persian, this manuscript has been translated into English for the first time opening the doors to a treasure trove of unique recipes and culinary techniques that were authentically Mughal. From the Naan-e-Khamaaj Khasa, bread made in traditional style to the Qalya Naranj, deep fried tangerines in spicy lamb curry to the Gulgula Khasa, Deep fried dumplings floated in sugar syrup, this book has nearly 120 original mughal recipes along with detailed cooking techniques and helpful hints making it a rare collectible.
Description
That the Mughals were fond of the good life is well known, especially their penchant for exquisite food and divine drinks. But what was the food in the imperial kitchen actually like? This book offers some answers.
Alwan-e-Nemat (Colours of the Table), the sixteenth-century Persian manuscript offers a rare taste and glimpse into Mughal Emperor Jehangir and queen Nur Jehan’s kitchen. Meticulously calligraphed on 155 pages of cream-coloured paper with a painted blue margin, it is possibly the first book in the world to be devoted entirely to recipes and methods of processing and serving food. It is also the only manuscript that highlights the unique contribution of Empress Nur Jehan.
Originally in Persian, this manuscript has been translated into English for the first time opening the doors to a treasure trove of unique recipes and culinary techniques that were authentically Mughal. From the Naan-e-Khamaaj Khasa, bread made in traditional style to the Qalya Naranj, deep fried tangerines in spicy lamb curry to the Gulgula Khasa, Deep fried dumplings floated in sugar syrup, this book has nearly 120 original mughal recipes along with detailed cooking techniques and helpful hints making it a rare collectible.
About Author
Salma Husain is a food historian, author and Persian scholar. She uses Persia to explore the history of the cuisines cooked and eaten during the Mughal era. She has worked with Indian and international television channels on different perspectives and aspects relating to the history of food. In 2009, her book, The Emperor’s Table: The Art of the Mughal Cuisine received the National Tourism Award from the Vice President of India, as well as the Gourmand World Cookbook Award in the same year, from Paris. She worked as consultant on Indian food for the ITC Group of Hotels for a number of years. Her most recent work is a heritage volume, tracing the history of dining and entertainment at Rashtrapati Bhavan, titled Around India’s First Table.
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