"Dining With the Maharajas", a rent book published by Roli, says: "Every day, any given meal for Nawab Shuja-ud-Daula of Awadh and his wife was cooked in six different kitchens at a monthly cost of Rs.60,000. The amount did not include salaries of the cooks".
Legend has it that Mughal Emperor Jahangir had a weakness for chicken that was kept on a diet of saffron for a year.
It took at least 100 chickens to cook the dish with a special blend of spices, the book says.
Food and cuisine have been integral to Indian culture, says Neha Prasada, who authored the book with Ashima Narain.
"Traditional Indian cuisine is backed by years of experimentation. The fun is that the Indian royal cuisine has evolved with different influences.
