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Delhi: Red Fort to Raisina by J. Gardens of the great Mughals [electronic resource] by C. Villiers Stuart Call Number: Online.

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Location: HathiTrust eResources public domain. Indian architecture [electronic resource] its psychology, structure, and history from the first Muhammadan invasion to the present day by E. Havell Call Number: Online. D4 S87 Wescoat Jr Editor Call Number: Wescoat Call Number: Q. Shahjahanabad: the sovereign city in Mughal India, by Stephen P.

Blake Call Number: DS D3 B55 Location: Undergrad. Call Number: Delhi past and present by H. Fanshawe Call Number: Online Resources Beyond the Taj A collection of images depicting Indian architecture and culture, primarily photographed by the late professor Robert D. One major landmark that has survived is the Jama Masjid.

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Its vast courtyard and the long and broad flights of steps on three sides can accommodate hundreds of worshippers for congregational prayers. The Khas Bazar, which linked the mosque to the Red Fort, was destroyed in the aftermath of the Revolt. What has taken its place is a more or less informal gathering of hawkers.

At the foot of the mosque is the shrine of Sarmad, the Armenian mystic friend of Dara Shukoh. No trip to Old Delhi is complete without a taste of its street food. I particularly look forward to winters, when a special treat is sold by hawkers at street corners. This is daulat ki chaat — a light-as-air dessert of milk, sugar, nuts and saffron. I also like the nankhatai — delicate biscuits, that are freshly baked by hawkers on simple cast iron skillets carried on carts.

More permanent establishments include the standing-room-only Natraj, the purveyor of sublime chaat — particularly dahi bhalla. Many visitors also like to go to a famous culinary destination — the Parathe Wali Gali. The string of small restaurants on this street specialise in parathas — deep fried flat breads stuffed with an amazing array of savoury and sweet fillings.

Though it was established only slightly over a hundred years ago, its cuisine harks back to the glory days of the Mughal emperors. Run by the descendants of a cook at the royal kitchens, it serves up food that people from all over Delhi come to savour. Food is an integral part of the culture that gives Old Delhi its distinctive identity. This culture, itself, is a product of centuries of development, and intermingling is an integral part of it. When it was founded as an imperial project in the seventeenth century, merchants, artists, artisans as well as the nobility and bureaucracy, had flocked to it from far and wide.

Subsequent migrations have continued, some steady and some in waves, as in Begley and Z. Desai, eds. Fuller, Oxford University Press, Delhi , p Dancing in the Family By Sukanya Rahman. Maharishi and Me By Susan Shumsky. The Book of Love By Ekarat. Strange Worlds! Strange Times! By Vinayak Varma. Shillong Times By Nilanjan P. Weaving Water By Ajeet Cour. Manspotting By Ritu Bhatia. Naishapur and Babylon By Keki N.

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