- Paperback: 240 pages
- Publisher: Serif; New edition edition (21 Dec 2004)
- Language English
- ISBN-10: 189795946X
- ISBN-13: 978-1897959466
- Product Dimensions: 21 x 16.5 x 1.5 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 1,063,162 in Books (See Top 100 in Books)
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First Sentence
There is plenty of historical evidence that the Moghuls looked to Persia as the fount of their culture, and it was the interweaving of Persian and Indian culture that became one of the most notable features of the Moghul empire. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
There is plenty of historical evidence that the Moghuls looked to Persia as the fount of their culture, and it was the interweaving of Persian and Indian culture that became one of the most notable features of the Moghul empire. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Paperback
Joyce Westrip has masterfully combined detailed recipes favoured by the Moghul rulers of India,with highly informative historical background to give the reader a true feel of the grandeur of the Moghuls and the food they served.Westrip has gone to elaborate lengths to present recipes of a dazzling array of truly magnificent dishes that were typical of the extravagant Moghul era.
The Game recipes are historically accurate.After all,the author has travelled extensively in India and consulted with several notable culinary experts.Her interest and fascination with the Moghuls and their cooking is obvious,and is a joy to read from cover to cover.This book is a must for anyone who appreciates Indian food,with the added benefit of beautifully explained historical origins of individual dishes that are still served today.
The Game recipes are historically accurate.After all,the author has travelled extensively in India and consulted with several notable culinary experts.Her interest and fascination with the Moghuls and their cooking is obvious,and is a joy to read from cover to cover.This book is a must for anyone who appreciates Indian food,with the added benefit of beautifully explained historical origins of individual dishes that are still served today.
2 of 2 people found the following review helpful
Format:Paperback
Delicious, ambitious recipies. Easy to read, and the results are exemplary. Although on principle one avoids recommendations - they inevitably lead to disappointment - this book is worthy of the great tradition of which she writes. The culinary experience is superlative.
1 of 1 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
Attempting to recreate the luxury and splendour of an Indian Moghul emperor's table, Joyce Westrip's book is a real delight for lovers of Indian food.
There are plenty of unbelievably delicious recipes herein; it is particularly strong on meat dishes with their symphonies of spices, fruits, nuts and cream. There are also some wonderful rice dishes and chutneys. It does feel a little weak in comparison with the vegetable dishes however, but that's not a huge negative in such an excellent book.
Don't expect however to be knocking these kind of dishes up in a hurry. Many involve multiple stages which may begin with a marinating of meat overnight in a complex blend of spices, followed by further stages of adding various other preparations and spice mixes. You'll be needing a well stocked cupboard of fresh spices, and a spice/coffee grinder and a blender/chopper. The results are worth it though.
This book is recommended without hesitation for curry lovers.
There are plenty of unbelievably delicious recipes herein; it is particularly strong on meat dishes with their symphonies of spices, fruits, nuts and cream. There are also some wonderful rice dishes and chutneys. It does feel a little weak in comparison with the vegetable dishes however, but that's not a huge negative in such an excellent book.
Don't expect however to be knocking these kind of dishes up in a hurry. Many involve multiple stages which may begin with a marinating of meat overnight in a complex blend of spices, followed by further stages of adding various other preparations and spice mixes. You'll be needing a well stocked cupboard of fresh spices, and a spice/coffee grinder and a blender/chopper. The results are worth it though.
This book is recommended without hesitation for curry lovers.
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