REVIEW OF THE BOOK “NUSKHA-E-SHAHJAHANI”

While I was searching for the recipes for the preparation of Pulaos, I came across a book with the title “NUSKHA-E-SHAHJAHANI”. I was astonished to read the title and was wondering what may be the contents of it. I wanted to know more details about it and experienced the following:

a)      It is in a Persian manuscript written at the time of the Mughal Emperor Shahjahan.

b)      The manuscript was not available in any other language in India other than Persian language.

c)       I searched various Colleges and Universities wherein the Persian language was taught to the students.

d)      I visited the libraries of Jamia Islamia and Jamia Hamdard in New Delhi.

e)      I was fortunate enough to interact with Smt. Salma Husain at Jamia Hamhard( we bumped and stood facing each other without knowing ).

f)       I took a photocopy of the book. However, I was not happy about it. Finally I purchased it through online shopping from Flipkart.

At last I had the book in my hands and I was relieved with it. The complete title of the book is “NUSKHA-E-SHAHJAHANI-PULAOS FROM THE ROYAL KITCHEN OF SHAH JAHAN”. On the cover sheet of the book, it said “Translated by Salma Husain”. The translation was done in the year of 2004 and published in the same year by Rupa & Company. The price of the book is Rs.150. The ISBN is 81-291-1136-5.

In the Contents, I observed that there are 60 recipes in total out of which:

1.       53 are Royal Pulaos

2.       7 Royal Khichidis

The Section on Introduction revealed the historical development of the culinary journey of pulao across the globe and literature available in India. And the manner she connects to the world of pulaos from the kitchens of Shahjahan.

POSITIVE POINRS OF THE BOOK:

1.       Each recipe of the pulao is different from another one.

2.       There are varieties of pulaos and ingredients are not very difficult to get or purchase from the markets.

3.       Full points are given to her for sharing the recipes of Narangi Pulao, Mallahi Pulao, Reshteh Pulao, Keshtali Pulao,Kuku Pulao,Gilani Pulao, Kundan Pulao, Luqmeh Pulao, Puri Pulao,Samosa Pulao and Ambali Pulao.

4.       Credit goes to her for discovering the KHICHDI-E-BEAAB (meaning khichdi without water).

NEGATIVE POINTS OF THE BOOK:

1.       There are no photographs for the recipes in the book.

2.       The Author did not showcase the differences between one recipe and next one wherein the ingredients are same; however, there is only difference in the names of the pulaos.

3.       There are two Zard Pulaos mentioned in the book. However, I am not clear whether they are same or different dishes.

4.       I wish the author could have shared other details present in the book or she may have published the complete edition of the manuscript for the benefit of the learners like me.

On the whole, the author has translated a unique manuscript.