COOKING DELIGHTS OF THE MAHARAJAS PDF

Makki ka Halwa The dishes given, should delight the palates of the severest critics and gourmets. Pages with related products. This book is not for the novice. He enjoyed gardening and his cactus gardens are widely considered the largest and the best in Asia. Bathwa ki kadhi In this book, the Maharaja presents exotic recipes of bygone eras that were painstakingly collected from various sources such as the Nizams of Hyderabad and Kashmir and the Begum of Bhopal amongst others.

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For a food-lover, it might be flashing images of royal meals be it grand platters or thaalis of rich and masterfully created delicacies or liveried staff bringing out courses after courses of the finest gourmet meals in silver platters. In this context, to the relief of the many gourmands and food aficionados everywhere, one Maharaja who was also an excellent chef and lover of food, decided to do something to preserve the rich heritage of the delicacies he grew up enjoying.

In times like these where one cannot find truly authentic royal fare, this book is truly a priceless treasure. Every recipe is a true voyage back in time, with beautiful glimpses into the painstaking and elaborate processes and sophisticated methods that would go into any given royal meal. The richness, the unique diversity in ingredients and the exquisite order of addition of these ingredients is what kicks these dishes up an imperial notch.

There are glossy, coloured images provided for most of the recipes. Rich starts sounding like an understatement when you come across the recipes like Musallam Badam Piste or Sewain Pulao.

Shikaar or hunting was one of the greatest pastimes of the kings. And that love you will see in the red-meat preparations that is spread over more than half the pages of this book. For the true game-meat lovers there are detailed recipes for the preparation of rabbit and wild boar pork and a 5 ingredient recipe for Jungli Maans, in addition to a comprehensive subsection on game meat preparations. For the less adventurous, there is an exquisite collection of unique recipes that suits every palate like the easily digested Be masale ka korma korma sans spices or the wildly elaborate and rich Do Peeaza Borani delicately seasoned keema stuffed carrots, which are then deep fried.

It was very interesting to note the usage of oven and refined flour unmistakeable western influences in the recipes of Sasranga and Malgoba respectively. Malai ki biryani, Lehasun pulao and Aam ka Pulao are worth mentioning while Mutanjan pulao, claimed to be the oldest and grandest of pulaos takes the crown. Their creativity and out-of-the-box thinking can be seen in Ghosht ka Halwa, Ande ka Halwa and Gulab ki kheer.

In molecular gastronomy, foam is used extensively but it blows the mind to know that the same technique was used back then in recipes like Nimish. From a home-cook point of view, every one of the unique and complex recipes are worth a try, even though the cooking times and detailed steps might look daunting at first. Most recipes average between hours in the making and with highly perishable items like nut-pastes, meats and cream, might not exactly last more than a day.

It is definitely not a beginners cookbook, but more in the lines of a brilliantly compiled history textbook purposed to educate, and refer back. Every recipe nailed will give one a tasty bite of history and glimpses of rich, diverse heritage in its essence.

Cooking delights of the Maharajas is not your average cookbook. It exudes a higher class, a wisdom, an appreciation for the finer things in life, a very sophisticated taste and pedigree from the moment you turn the first page and that feeling lasts even after you have put it down.

Strongly recommended for every lover of Indian Cuisine and history buff. Gulab ki kheer: 50 grams fresh rose petals 2 liters milk grams sugar Select Edward, Bussarah, or any scented variety of roses. Pluck the petals discarding the stigma, the central portion. Boil milk along with rose petals whole , till it reduces to half. Add sugar and boil further till it is of thick consistency. Serve cold. Related Posts.

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Over a period of time these nawabs became powerful rulers in their own right and created a distinct culture of their own, with food being one of its most everlasting legacies. Heavily influenced by Mughal staples and cookery techniques, the nawabs refined their cuisine by adopting local flavours, from the refined palates that dominate the table at Rampur and Avadh to the incredible array of delicacies from the kitchens of Bahawalpur and Khairpur, now in Pakistan. For the first time, Dining with the Nawabs allows you a rare opportunity to visit the tables and palaces of these families, to learn more about their lifestyles and their love affair with gourmet cuisine. The families featured in this book continue to be the proud custodians of this culinary legacy. They share recipes which have been passed down for hundreds of years within the confines of the royal kitchen.

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