Book Review | The Mughal Feast: Recipes from the Kitchen of Emperor Shah Jahan by Salma Yusuf Hussain

Salma tries to familiarise her readers to the mystique of 'Mughal cuisine', which borrowed heavily from Turkish, Afghani and Persian styles. The Mughal Khansamas successfully married the foreign influences with Kashmiri, Punjabi and Deccan ingredients.

from Food & Drinks, The Latest Food News
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