History: focus
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== History ==
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== History ==
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Mughal Empire in [[]] was [[Indo-Persian culture|Indo-Persian]]. It had a hybridized, pluralistic [[Persianate society|Persianate]] culture. Decorated Indo-Persian cookbooks and culinary manuscripts adorned the personal libraries of the Mughal elite.<ref>{{cite journal |last=Narayanan |first=Divya |date=January 2016 |title=What Was Mughal Cuisine? : Defining and Analysing a Culinary Culture |url=https://crossasia-journals.ub.uni-heidelberg.de/index.php/izsa/article/download/842/815 |journal=Interdisziplinäre Zeitschrift für Südasienforschung |volume=1 |pages=1–30}}</ref>
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A popular culinary work from the Mughal period was the ”Nuskha-i-Shahjahani,” said to be a record of dishes prepared for the court of the Emperor [[Shah Jahan]] (r. 1627-1658). This Persian manuscript has ten chapters, on ”[[Naan|nānhā]]” (breads), ”āsh-hā” (pottages), ”qalīyas” and ”[[Dopiaza|dopiyāzas]]” (dressed meat dishes), ”[[Bhurta|bhartas]]”, ”[[Biryani|zerbiryāns]]” (a kind of layered rice-based dish), ”[[Pilaf|pulāʾo]]”, ”kabābs”, ”harīsas” (savoury porridge), ”shishrangas” and ”ḵẖāgīnas” (omelette), and ”khichṛī;” the final chapter involves ”murabbā” (jams), ”[[South Asian pickle|achār]]” (pickles), ”[[Puri (food)|pūrī]]” (fried bread), ”fhīrīnī” (sweets), ”[[Halva|ḥalwā]]” (warm pudding), and basic recipes for the preparation of [[Yogurt|yoghurt]], ”[[Paneer|panīr]]” (Indian curd cheese) and the colouring of butter and dough.<ref>{{cite news |url=https://gulfnews.com/food/table-talk-the-emperors-new-iftar-1.2043942 |title=Table Talk: The emperor’s new iftar |work=[[Gulf News]] |access-date=2019-01-17}}</ref>
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A popular culinary work from the Mughal period was the ”Nuskha-i-Shahjahani,” said to be a record of dishes prepared for the court of the Emperor [[Shah Jahan]] (r. 1627-1658). This Persian manuscript has ten chapters, on ”[[Naan|nānhā]]” (breads), ”āsh-hā” (pottages), ”qalīyas” and ”[[Dopiaza|dopiyāzas]]” (dressed meat dishes), ”[[Bhurta|bhartas]]”, ”[[Biryani|zerbiryāns]]” (a kind of layered rice-based dish), ”[[Pilaf|pulāʾo]]”, ”kabābs”, ”harīsas” (savoury porridge), ”shishrangas” and ”ḵẖāgīnas” (omelette), and ”khichṛī;” the final chapter involves ”murabbā” (jams), ”[[South Asian pickle|achār]]” (pickles), ”[[Puri (food)|pūrī]]” (fried bread), ”fhīrīnī” (sweets), ”[[Halva|ḥalwā]]” (warm pudding), and basic recipes for the preparation of [[Yogurt|yoghurt]], ”[[Paneer|panīr]]” (Indian curd cheese) and the colouring of butter and dough.<ref>{{cite news |url=https://gulfnews.com/food/table-talk-the-emperors-new-iftar-1.2043942 |title=Table Talk: The emperor’s new iftar |work=[[Gulf News]] |access-date=2019-01-17}}</ref>
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