Cooking of the Maharajas: The Royal Recipes of India

Rao, Shivaji; Holkar, Shalini Devi

ISBN 10: 0670240265 / ISBN 13: 9780670240265

Published by Viking Adult, 1975

About this Item

Binding tight, content clean and straight with the exception of previous owner's name written on frontispiece. Dust jacket in good condition with chips and tiny tears along all edges and corner bumping. Pictures provided upon request. Ships within 2-3 business days. International buyers, please inquire about shipping charges before purchase,

Seller Inventory # 005843

Bibliographic Details

• Title: Cooking of the Maharajas: The Royal Recipes of India
• Publisher: Viking Adult
• Publication Date: 1975
• Language: English
• ISBN 10: 0670240265
• ISBN 13: 9780670240265
• Binding: Hardcover
• Condition: Very Good
• Dust Jacket Condition: Good

About this title

Synopsis

Food-its preparation, presentation, and delectation-has for centuries been an integral, significant part of the culture of India, touching all aspects of Indian life from religion, art, and literature to history and social convention. Traditionally, the highest level of Indian cuisine has been found in the royal kitchens of the maharajas, the one-time rulers of India's princely states, but with the disappearance of the maharajas, that great culinary tradition-passed down through the years from cook to cook as a kind of gospel for the table-has been nearly forgotten. The authors of this book are in a unique position to rescue this remarkable cuisine from obscurity, and to preserv its finest recipes along with the legends and stories that have always accompanied them. Shivaji Rao Holkar, the formr Maharaja of Indore in Central India, and his American-born wife, Shalini Devi-a superb cook and delightful writer-have traveled through the country since their marriage in 1966, collecting recipes from palace chefs, testing dishes (in American and European kitchens as wll as in India), and studying the vast literature of Indian food and cooking. This beautiful book is the result of their a collection of over 100 recipes, handsomely illustrated with photographs and drawings, and further illuminated by a rich sampling of Indian legend and lore as recorded in the old texts or imprinted on the memories of former princes and their master chefs. These are not Americanized adaptations but authentic meals-and from the rich Mughal dishes of Delhi to the intriguing vegetarian recipes of Southern India; each can be reproduced exactly in American kitchens in its truly exotic and surprisingly low-cost form. A book to dress up any dinner, The Cooking of the Maharajas has a very special, and very genuine, appeal.