[Sca-cooks] Nuskha-e-Shajahani

[Sam Wallace]

Nuskha-e-Shajahani - Pulaos from the Royals Kitchen of Shah Jahan
Salma Husain, trans.

The original comes from a time a bit after the SCA's period of interest and
from what is today modern India. This modern rendition contains only the
pulao recipes from the original. Further, they have been rendered in a
modern format, though they retain many of the original cookery terms and
measurements. There is a glossary toward the beginning of the work giving
explanations of each, though the section on measurements is inconsistent.
Having said that, the explanation of cooking techniques was well done.
Unfortunately, the original text is not given, neither in transcription or
translation. I would very much like to have a translation of the whole
work, but this at least provides some access to it. My overall impression
of the wok is that it could have used some good editing. Besides the issue
with the measurements, there were things like the names of similar recipes
being given in the form of "Recipe Name ~1" followed by "Recipe Name-II".

This is very much a specialist book with a very definite focus. I recommend
it for those who are interested in Mughal or historical Indian cooking and
for those who are really into rice dishes.