Overview for Nuskha-e-Shahjahani: Pulaos from the Royal Kitchen of Shah Jahan
A gastronomic journey into the Royal Kitchen of the Mughal Emperor who is best known as the creator of the stunning Taj Mahal. A lover of fine aesthetics and display, Shah Jahan's kitchen was yet another exhibition ground of boundless creative energy and finesse. This translation of pulao recipes from the original Persian manuscript 'Nuskha-e-Shahjahani', unveils the mystique of the Royal Kitchen of Shah Jahan. The recipes spring up quite a few surprises. It documents complicated, yet fascinating cooking procedures that go into the making of the now near extinct pasta pulao, samosa pulao along with the delightful sweet-and-sour combinations such as Mango Pulao or the Pineapple Pulao - each cooked with met. The manuscript does not only document recipes but also gives tips on cooking -- from cleaning the fish to tenderizing its bones, colouring the pulao and also garnishing it. Replete with nostalgia of the Mughal period, this book throws light on the lifestyle, the abundant creativity and definitely the passion for food in that period.
Salma Husain (Translator)
Persian scholar and food connoisseur, Salma Husian works for the Jamia Hamdard University, New Delhi. She has translated several Persian texts into English and is currently doing research on the cuisine of the Mughal Period. Salma Husian has earlier worked with the archives of India as a research assistant, in All India Radio as a newsreader and then as Station Director in the external services of All India radio for the Afghanistan desk. She has also been associated with the tourism industry and contributes food-related articles in leading magazines and newspapers of the country.