The Moghuls gave India its greatest architectural monuments and, as Joyce Westrip's path-breaking book makes clear, they also changed the country's cooking. Duck with cherries, pomegranate soup, apricot-flavoured lamb, aubergines with tamarind, date halva: India's Moghul invaders transformed the cooking of the subcontinent by bringing from Muslim Persia a refined and sophisticated Middle Eastern cuisine which combined 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 a truly mouth-watering selection of dishes. Combining a wide range of recipes from snacks [Read more...]
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