Suncity resident Salma Husain has translated the cookbook on the exquisite Mughal cuisine titled “Alwan e Nemat.”
Alwan-e-Nemat (Colours of the Table), is a sixteenth-century Persian manuscript that offers a rare taste and glimpse into Mughal Emperor Jehangir and queen Nur Jehan’s kitchen.
Meticulously calligraphed on 155 pages of cream-coloured paper with a painted blue margin, it is devoted entirely to recipes and methods of processing and serving food.
Originally in Persian, this manuscript has been translated into English for the first time opening the doors to a treasure trove of unique recipes and culinary techniques that were authentically Mughal.
From the Naan-e-Khamaaj Khasa, bread made in traditional style to the Qalya Naranj, deep fried tangerines in spicy lamb curry to the Gulgula Khasa, Deep fried dumplings floated in sugar syrup, the book has nearly 120 original mughal recipes along with detailed cooking techniques and helpful hints making it a rare collectible.
Grab your copy on Amazon.
