Mughal cuisine on Agraites’ platter
AGRA: Rich, delectable cuisine from the Mughal era was spread for the gourmands here on Saturday. The occasion was Khwan-e-Mazi, an endeavour of capturing rich heritage of authentic Indian cuisines by culinary historian Salma Hussain.
She introduced a traditional dining spread of over ten dishes at a hotel here and tried to bring back the magic of customary dishes that are forgotten, but the memories still linger. Besides sharing the secret recipes, she also cooked some of them.
According to Salma, food is like a canvas wherein chefs fill their colours of creativity. The culinary historian and Persian scholar from Delhi has explored many traditional recipes by researching and translating manuscripts belonging to the time of emperors.
“Searching for recipes is no less than a treasure hunt. We are sure the emperors must have left hints of recipes of their rich food in forts and Mughal architecture,” said Salma while explaining her endeavour to connect food with history.
“Surely, there must be undisputed custodians of some of the best recipes in the country. The introduction of every dish
THE CULINARY HISTORIAN FROM DELHI HAS EXPLORED MANY TRADITIONAL RECIPES BY RESEARCHING AND TRANSLATING MANUSCRIPTS BELONGING TO THE TIME OF EMPERORS.
was a ceremony in the Mughal court. History will never be able to forget such moments that have been inscribed successfully in the pages of manuscripts of those days,” said the historian.
“Imagine those times when the city bazaars were charged with aroma of different kebabs, nahari, haleem, qormas and qaliyas. The array of breads and festive food including baqarkhani, kulcha, sheermal and kulfi added colours to the scenario,” said Salma.
Talking to HT, Jyoti Chitkara – spokesperson of the hotel said, “Around 350-yearold cuisines were revived by Salma where she introduced recipes of Shahjahanbad which were once used to be sealed with the stamp of Jahan Ara, daughter of emperor Shahjahan.”