Joyce Westrip Moghul Cooking: India's Courtly Cuisine
Foreword by Charmaine Solomon

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 a truly mouth-watering selection of dishes. Covering a wide range of recipes 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.

'A triumph' Food and Travel

'Recipes that are both sumptuous and easy to follow... fascinating' Saveur