A Royal Legacy- By Sanaya Kashalkar
Review of the book, ‘ A Royal Legacy, Mughal Life & Culture from Babur to Shah Jahan’ by Sanaya Kashalkar
A Royal Legacy is hands down one of the finest books on Indian Mughal history, the book covers the reign of the first five Mughal emperors starting from Babur all the way to Shah Jahan.
The book finely covers a huge gamut of topics from wars, jewelry, literature, architecture, art, food, poetry, and most importantly the royal Mughal women, who are often forgotten. The author, Sanaya Kashalkar has meticulously described the achievements of Mughal women who were often, and are still veiled from the common folk. From the Khanzada Begum to Mumtaz Mahal, and Jahanara Begum, these intrepid women lived adventurous lives and had major roles to play not just in terms of family matters but court politics as well, the author covers the story of such women, whose achievements are often ignored or unheard of.
The book has a simplistic style of writing which makes it easy to resonate with, also, the author has very carefully named each chapter, and, each chapter has a unique name that fits its background well, chapters such as Daawat-e-Mughlai, Lafzon Ka Khel, Shahi Mehfil, Libas-e-Khas are a cultural splendor as it perfectly explains the Mughal way of life in India. The book helps one to live in a once bygone but culturally rich era, that has contributed a lot to modern-day cultural lifestyles in India.
Overall this book is every history lover’s best friend and is also great for beginners who are just looking forward to having an enjoyable read, Sanaya Kashalkar’s debut book is a must-read and is undoubtedly going to hold on to one’s attention till the very end of the book.
The following is a short excerpt from ‘ A Royal Legacy ‘
Daawat-e-Mughlai : The world of Mughal Cuisine
The Mughals left us with a marvelous legacy of language, clothing, art, and music. Thus, it would be hardly surprising that their royal kitchens too had jewels of their own to offer.
The empire’s cuisine touched its greatest heights during the reigns of Akbar, Jahangir, and Shah Jahan when it mingled with the Indian spices and culinary skills. Apart from biryani, even kababs, koftas, kormas, creams, and tandoori dishes were a product of this cultural exchange. The relatively rustic food of the Delhi Sultanate was given a rich and sophisticated touch.
Mughal Cuisine is a flavourful amalgam of Indo-Persian cooking styles and ingredients. Decorated Indp-Persian cookbooks and culinary manuscripts adorned the personal libraries of the Mughal elite.
Rich milk-based sweets gained prominence at the Mughal court and desserts like kheer, firni, almond, pistachio, or carrot halwa, shahi tukda, kulfi, and faluda left the diner with a sweet memory of the meal he just had.
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