[Sca-cooks] Nuskha-e-Shajahani

[Johnna Holloway]

For those general readers left wondering that book is 
The Emperors Table: The Art of Mughal Cuisine. 2009.

Article on the author here:

https://www.outlookindia.com/magazine/story/durbar-entrees/213443 <https://www.outlookindia.com/magazine/story/durbar-entrees/213443>

They are very wrong of course when they date the work to the 16th century and then say—"The Alwan-e-Nemat (Colours of the Riches) is possibly the first book in the world to be devoted entirely to recipes and methods of processing and serving food…” 

Gee, I think we can name more than a few that are earlier.

Johnna



> 
> I continue to find Salma Husain’s limited translation of the Nuskha-e-Shajahani valuable and frustrating - valuable for giving us recipes from the time of Shah Jahan and frustrating for only giving us *some* of the recipes from this manuscript.
> 
> Husain also translated the 16th century Alwan-e-Nemat, a royal cookbook for Prince Salim, who was born August 1569, but did not ascend to the Mughal throne as Shah Jajangir until 1605. It apparently has over 374 recipes. The published version of Husain's translation has only about 100 of them. However i have been unable to find much information about it, and i would certainly love to see it!
> 
> Urtatim al-Qurtubiyya
> _____________________