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Dining with the Maharajas : a thousand years of culinary tradition

Author: Neha Prasada; Ashima Narain; Priya Kapoor
Publisher: New Delhi, India : Lustre Press : Roli Books, [2013]
Edition/Format:   Print book : EnglishView all editions and formats
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  Read more...
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Genre/Form: History
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Neha Prasada; Ashima Narain; Priya Kapoor
ISBN: 9788174368744 8174368744
OCLC Number: 795163707
Notes: Includes booklet in back pocket subtitled: Kitchen copy ; includes recipes from the book.
Description: 250 pages : color illustrations ; 30 cm + 1 booklet (68 pages ; 26 cm)
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.
Responsibility: photographs, Ashima Narain ; text, Neha Prasada ; concept and editing, Priya Kapoor.
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Abstract:

Dining with the Maharajas brings the invaluable culinary legacy of the Indian Royals and gives a glimpse into their lavish lifestyles in stunning palaces.  Read more...

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   schema:description ""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."@en ;
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