A MUGHAL IMPERIAL REPAST

A new cookbook based on the Persian transcript of recipes from the 17th century royal kitchen of Emperor Jahangir and Empress Nur Jahan is a sensory smorgasbord of Mughal culinary delights

- SUDHA G TILAK

PICTURE this: A grand Mughal feast, bathed in the warm glow of a glittering chandelier, spread across a table draped in rich velvet and silk. Precious flatware gleam alongside icy water in pewter tumblers, sharbat and wine sparkle in goblets, and an array of biryanis, delicately smoked meats, and artisanal breads take centre stage. Delightful desserts of cream, nuts, fruits, and flavoured yoghurts add a sweet finale—all overseen by an empress with an impeccable eye for elegance and presided over by the emperor himself, a passionate foodie and connoisseur of culinary arts.

Say salaam to Alwan-e-Nemat: A Journey Through Jahangir's Kitchen, a faithful exploration into the culinary artistry that blossomed during Emperor Jahangir's reign. The Mughal empire is a period synonymous with grandeur and cultural efflorescence, architectural marvels and culinary treasures. Based on a 17th-century Persian manuscript, this book offers a rare glimpse into the kitchens of one of India's most extravagant emperors. Author Salma Yusuf Husain blends history with culinary expertise to present Mughal gastronomy that continues to influence Indian cuisine.

A culinary chronicle