[Sca-cooks] Nuskha-e-Shajahani

[lilinah at earthlink.net]

The Emperors Table: The Art of Mughal Cuisine
by Salma Husain
is another of those frustrating books.

It's not a translation of any particular cookbook

Each chapter is more or less a brief meal using recipes from the time of a particular Mughal shah. I forget (book is home and i'm not) if there's a 16th c. chapter (could be... Ain-i Akbari).

So it is of very limited to those strictly interested SCA-period food. But it's a pleasant tease with meals from other centuries, if one is interested in the development/ changes in Mughal cuisine.

Urtatim al-Qurtubiyya


-----Original Message-----
>Date: Fri, 21 Dec 2018 22:04:30 -0700
>From: Johnna Holloway <johnnae at mac.com>

>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