Dining with the Maharajas : a thousand years of culinary tradition / photographs, Ashima Narain ; text, Neha Prasada ; concept and editing, Priya Kapoor.
Includes booklet in front pocket subtitled: Kitchen copy ; includes recipes from the book. Includes bibliographical references (pages [252-253]) and index.
Contents:
Introduction -- The high table : Hyderabad -- Valley of fragrances : Jammu and Kashmir -- Desert feast : Jodhpur -- Nawabs of taste : Mahmudabad -- Spice route : Mysore -- Rich repast : Patiala -- Haute cuisine : Rampur -- Chroniclers of cooking traditions : Sailana -- Tribal treats : Tripura --Recipies royal : Udaipur -- Endnotes -- Bibliography -- Acknowledgements.
Summary:
"The chefs of the Patiala royal household have more than 140 recipes for pulao in their repertoire. The Rampur royal family used to serve a minimum of 200 dishes at banquets given for visiting heads of state. The royal kitchen of Mahmudabad has in its collection a recipe for a dessert called Sahnak, which is originally attributed to Empress Nur Jehan. The Sailana royal family had skilled chefs who made puris, which when broken had a bird flying out of each of them. In the book, the royals share anecdotes about their and their ancestors' signature styles of cooking, entertaining, and presentation of food. Dining with the Maharajas showcases the extraordinarily rich culinary traditions of the royal families of Hyderabad, Jammu and Kashmir, Jodhpur, Mahmudabad, Mysore, Patiala, Rampur, Sailana, Tripura, Udaipur and in the process presents the variety and distinctness of royal cuisines. It highlights their unwavering dedication to preserving their centuries-old food traditions and achieving perfection in cooking. The excellence in Indian cooking and the fine dining are most evident on the dining tables of the maharajas who have turned cooking into an art form. Much to the delight of food lovers the original royal recipes featured in the book and the accompanying kitchen copy unfold the exotic traditional creations from the royal kitchens. Some of these are secret recipes that have never been published before."--Publisher's website.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.