Related Interest
Moghul Cooking
“A triumph”
—Food and Travel“Recipes that are both sumptuous and easy to follow ... fascinating”
—Saveur“Inspiring ... a wealth of historical information as well as a collection of exotic recipes”
—Gourmet Travellerabout the bookabout
The Moghuls gave India the Taj Mahal and, as this path-breaking book shows, they also transformed the country's cooking. Pomegranate Soup, Apricot-Flavoured Lamb, Date Halva: the Moghuls revolutionised the cooking of the subcontinent by bringing from Muslim Persia a refined and sophisticated Middle Eastern cuisine and combining it with Indian spices and ingredients to produce some of the world's boldest food combinations and most exquisite recipes.
Moghul Cooking is the first ever book on the subject and offers the reader more than 150 mouth-watering recipes. Covering everything from snacks and soups to breads and rice dishes, Joyce Westrip, who was born and brought up in India, also tells the reader how to make the chutneys and other accompaniments essential for a complete Moghul meal.
The Moghuls are famous for giving India its greatest architectural monuments, for the refinement of their court and its arts: Joyce Westrip establishes that their gifts to Indian cuisine were every bit as important.
“Well researched, well written and a joy to handle. Joyce Westrip takes us back in time and enables us to peek through the window of time on the lavish and opulent Moghul courts”
—Petits Propos Culinaires
About The Author / Editor
Joyce Westrip was born in southern India in 1929, moved to England in 1947 and now lives in Perth, Western Australia. Fascinated by Indian history and culture, she is a regular visitor to the subcontinent and a collector of rare Indian cookbooks. She has presented radio and television programmes on Indian cooking as well as giving talks and classes on the subject. She is the author of Fire and Spice: Parsi Cookery, Moghul Cooking: India's Courtly Cuisine, and An ABC of Indian Food, and was awarded the Medal of the Order of Australia in 2000 for her work promoting cultural links between India and Australia.
in the media
Related Interest
Related Interest
Moghul Cooking
“A triumph”
—Food and Travel“Recipes that are both sumptuous and easy to follow ... fascinating”
—Saveur“Inspiring ... a wealth of historical information as well as a collection of exotic recipes”
—Gourmet Travellerabout the bookabout
The Moghuls gave India the Taj Mahal and, as this path-breaking book shows, they also transformed the country's cooking. Pomegranate Soup, Apricot-Flavoured Lamb, Date Halva: the Moghuls revolutionised the cooking of the subcontinent by bringing from Muslim Persia a refined and sophisticated Middle Eastern cuisine and combining it with Indian spices and ingredients to produce some of the world's boldest food combinations and most exquisite recipes.
Moghul Cooking is the first ever book on the subject and offers the reader more than 150 mouth-watering recipes. Covering everything from snacks and soups to breads and rice dishes, Joyce Westrip, who was born and brought up in India, also tells the reader how to make the chutneys and other accompaniments essential for a complete Moghul meal.
The Moghuls are famous for giving India its greatest architectural monuments, for the refinement of their court and its arts: Joyce Westrip establishes that their gifts to Indian cuisine were every bit as important.
“Well researched, well written and a joy to handle. Joyce Westrip takes us back in time and enables us to peek through the window of time on the lavish and opulent Moghul courts”
—Petits Propos Culinaires
About The Author / Editor
Joyce Westrip was born in southern India in 1929, moved to England in 1947 and now lives in Perth, Western Australia. Fascinated by Indian history and culture, she is a regular visitor to the subcontinent and a collector of rare Indian cookbooks. She has presented radio and television programmes on Indian cooking as well as giving talks and classes on the subject. She is the author of Fire and Spice: Parsi Cookery, Moghul Cooking: India's Courtly Cuisine, and An ABC of Indian Food, and was awarded the Medal of the Order of Australia in 2000 for her work promoting cultural links between India and Australia.