Moghul Cooking: India's Courtly Cuisine [Paperback]

Joyce Westrip (Author), Charmaine Solomon (Foreword)

Book Description

Publication Date: July 2000

The Moghuls gave India its greatest monuments and, as Joyce Westrip's ground-breaking book makes clear, they also revolutionized the country's cooking.

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 sherbets and other drinks and the chutneys and other accomplishments essential for a complete Moghul meal.

--This text refers to an alternate Paperback edition.

Product Details

• Paperback: 236 pages
• Publisher: Serif Publishing (July 2000)
• Language: English
• ISBN-10: 1897959273
• ISBN-13: 978-1897959275
• Product Dimensions: 9.2 x 6.9 x 0.6 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #2,474,704 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars Interesting text-reader friendly-workable exotic recipes, September 1, 1999

By A Customer

This review is from: Moghul Cooking: India's Courtly Cuisine (Paperback)

I enjoyed the historical content, and reading about the evolvement of this style of cuisine. The recipes were different and worked well and it has become a favourite amongst my cookery books

2 of 2 people found the following review helpful:

5.0 out of 5 stars A superb collection of authentic recipes, June 10, 2008

By 

Faizan Hafeez - See all my reviews
(REAL NAME)   

This review is from: Moghul Cooking: India's Courtly Cuisine (Paperback)

What a joy to have a book like this.
Hats off to Joyce Westrip, the author, for her efforts. She was placed in a perfect time and place to be able to collect these authentic recipes from most authentic of places: the kitchens of princely courts and appointed chefs.
I have tried a few recipes and all turned out better than I had tasted before. The book also mentions interesting historical accounts.
A must have for traditional cooking enthusiasts.

1 of 1 people found the following review helpful:

5.0 out of 5 stars The book on Mughlai, August 5, 2011

By 

Dr. Solaiman Ali (Jeddah, Saudi Arabia) - See all my reviews

This review is from: Moghul Cooking: India's Courtly Cuisine (Paperback)

I'm from Bangladesh and well familiar with Mughlai food. I've been researching Muslim food in Bengal/Bangladesh and have come across this wonderful book by author Joyce Westrip. She has done a perfect job of collecting the representative dishes from the kitchens of the great Mughal emperors.

Both content and organization are excellent. I particularly appreciate her descriptions of the origins of the dishes. As a food writer, I find her introduction very well written, educational. I've read and re-read the introduction. Also, Joyce Westrip provides a substantive and interesting introduction to every dish. I find this very valuable as a reader.

I possess a large collection of titles on South Asian including Mughlai cooking. In my evaluation, this one gets the highest grade 5-star (A plus).

I highly recommend this book to academic food writers and readers to buy this book. My only recommendation to her would be to add photos of her dishes in a future edition.

Dr. Solaiman Ali
Writing teacher
College of Engineering
King Abdulaziz University
Jeddah, Saudi Arabia
[e-mail]