I’m reading The Splendor of Silence,
Indu Sundaresan’s third novel, and am most intrigued by the descriptions of the food. Here is one I just read about the night of the White Durbar, when everyone comes to pay homage to the figurehead king,
“It was a sweet made from the milk of buffaloes fed only on a diet of almonds and honey. This milk was laced with jasmine honey, boiled for long hours while the top foam was skimmed off and deposited on the silver saucers. These saucers were then taken into the glass-enclosed conservatory that held the prized roses of the Rudrakot palaces and left there overnight on the cool floor. The dew that formed on the milk was rose-scented, light as air, and sparkled in the moonlight like crystals upon cream.”
I feel like it might be difficult to duplicate the recipe, what do you think?