Established as a princely state in 1774, Rampur lay nestled between two giants of Indian polity: Delhi and Awadh. After the Rebellion of 1857, Rampur soaked up fleeing artists, writers and chefs from these two erstwhile powerful centres. In time, the Nawabs of Rampur became synonymous with the food that emerged from their vast kitchens. Post Independence, Rampur's cuisine and culture alike fell into oblivion. Dishes once legendary were reduced to nostalgia and fantastic food fables.

Rampur: Forgotten Dishes from a Royal Court is a treasure trove of history told through its rich culinary past. Tarana Husain Khan and Siobhan Lambert-Hurley have painstakingly translated historical recipes from rare nineteenth and twentieth century manuscripts and cookbooks to recreate them. Working with local khansamas to decode lost dishes and collate memories of food captured from cookbooks, writings and conversations, this book brings back the royal cuisine of Rampur in an accessible way for the modern home cook, connoisseur and reader.

Reawakening and reviving Rampur as a rich culinary destination on the gastronomic map of India, these recipes, stories and visuals take readers on an immersive journey through the streets of Rampur's past and present, revealing riveting accounts of a forgotten royal culinary tradition.