Historian Salma Husain’s book brings back the past with its extensive research into Mughal kitchens and the food habits and recipes of the emperors:
Husain is known in India as the original “kebab lady”—having researched into the beginnings of the kebabs and traced their history back, not to the muslim rule in India, but further back to Rig Vedic times of the early Aryans, who would conduct elaborate horse sacrifices and such and pieces of meat would be roasted for a meal.
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