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حقوق الطبع والنشر © 2024 Desertcart Holdings Limited
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Review: Great concept spoilt by poor writeup and description - Poorly written book and does not provide proper instructions, particularly as the recipes are unusual / complicated. Would not recommend for anyone to buy it. I want to return mine but desertcart does not have the option for unsatisfactory product for this item Review: Absolute beauty - Flipping through Alwan-e-Nemat (Colours of the Table) is like stepping into the lavish kitchens of Emperor Jehangir and Empress Nur Jehan, where every dish tells a story of grandeur and indulgence. This exquisite sixteenth-century Persian manuscript, now translated into English for the first time, is a rare glimpse into the Mughal culinary world—a world where even deep-fried tangerines in spicy lamb curry were a delicacy! The pages are as rich as the recipes, meticulously calligraphed and beautifully adorned, making it not just a cookbook but a piece of absolute art. From traditional breads to syrupy dumplings, each recipe unravels the secrets of Mughal kitchens with detailed cooking techniques and insider tips. Holding this book feels like holding history itself, and I can’t stop marveling at its beauty. A true treasure for food lovers and history buffs alike.
| Best Sellers Rank | #190,628 in Books ( See Top 100 in Books ) #229 in Antiques & Collectables (Books) #1,349 in Food, Drink & Entertaining (Books) #1,732 in Indian History (Books) |
| Customer Reviews | 2.8 out of 5 stars 4 Reviews |
P**T
Great concept spoilt by poor writeup and description
Poorly written book and does not provide proper instructions, particularly as the recipes are unusual / complicated. Would not recommend for anyone to buy it. I want to return mine but Amazon does not have the option for unsatisfactory product for this item
M**Q
Absolute beauty
Flipping through Alwan-e-Nemat (Colours of the Table) is like stepping into the lavish kitchens of Emperor Jehangir and Empress Nur Jehan, where every dish tells a story of grandeur and indulgence. This exquisite sixteenth-century Persian manuscript, now translated into English for the first time, is a rare glimpse into the Mughal culinary world—a world where even deep-fried tangerines in spicy lamb curry were a delicacy! The pages are as rich as the recipes, meticulously calligraphed and beautifully adorned, making it not just a cookbook but a piece of absolute art. From traditional breads to syrupy dumplings, each recipe unravels the secrets of Mughal kitchens with detailed cooking techniques and insider tips. Holding this book feels like holding history itself, and I can’t stop marveling at its beauty. A true treasure for food lovers and history buffs alike.
ترست بايلوت
منذ شهر
منذ 3 أسابيع