Saga of Indian Food: A Historical and Cultural Survey |
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Page 67
... Moghul India . Baber , the founder of the Moghul empire , was the descen- dant of two of the greatest raiders who came to India , pillaged and carried away hoards of wealth . They were " Timur the Lame " on the father's side and ...
... Moghul India . Baber , the founder of the Moghul empire , was the descen- dant of two of the greatest raiders who came to India , pillaged and carried away hoards of wealth . They were " Timur the Lame " on the father's side and ...
Page 83
... Moghul and the Afghan kings , knew a lot about delicious cooking of rice and meat . Especially the Moghuls were epicurean by temperament and understood good eating and good living . They introduced Persian cooking , which they had ...
... Moghul and the Afghan kings , knew a lot about delicious cooking of rice and meat . Especially the Moghuls were epicurean by temperament and understood good eating and good living . They introduced Persian cooking , which they had ...
Page 137
... Moghul regime were imported from Kabul and Shiraz , a city in Persia . These were mostly for the aristocracy . The hard liquors like " arak " from corn , liquors from toddy , cereal , etc. , were in use gen- rally among the common ...
... Moghul regime were imported from Kabul and Shiraz , a city in Persia . These were mostly for the aristocracy . The hard liquors like " arak " from corn , liquors from toddy , cereal , etc. , were in use gen- rally among the common ...
Contents
Dawn of Civilization | 1 |
Early Aryans | 10 |
Impact of Religious Movements | 21 |
Copyright | |
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animals art of cooking Aryans Assam barley beans Bengal beverages black pepper boiled rice Brahmins bread cakes called cardamom cereals chapatis chicken chilli powder cinnamon clarified butter cloves coconut coffee houses coriander culture cumin curds diet dishes Dravidians eat meat eaten flavour flesh flour flowers food habits fried fruits garlic ghee ginger grains grams gruel guests heat Hindus honey ingredients intoxicating drinks Jainism juice Kashmir Khichuri kinds kitchen known Kshatriyas lentils liquor living lunch meal meat and fish milk mixed Moghul Mudga Muslim non-vegetarian onions Orissa pepper period pots Pradesh preparations pulses recipes region religion religious rice rich saffron Salt to taste season served sesamum sliced soup South India spices spoons 2 tea staple food stir sugar sweet table spoons taken turmeric turmeric powder Uttar Pradesh varieties various Vedic vegetable curry vegetarian villages wheat wine women yoghurt