[Sca-cooks] Medieval Indian food
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Tue Apr 2 07:15:03 PDT 2013
Curious....
Here's the Google search for "nimatnama":
https://www.google.com/search?q=nimatnama&rlz=1C1CHMZ_enUS309US310&aq=f&oq=n
imatnama&aqs=chrome.0.57j60l2j0j62l2.5180j0&sourceid=chrome&ie=UTF-8
The second link came up for me (in Chrome) copied out of the email:
http://presidency-medievalhistoryclub.blogspot.com/2011/08/after-demise-of-i
mperious-tughlaq.html
If it still doesn't for you, you might try searching for part of this:
"The recipes of Nimatnama are detailed and alluring. Take this one for
example:
Another recipe for the method of saffron meat: wash the meat well and,
having put
sweet-smelling ghee into a cooking pot, put the meat into it. When the
ghee is hot,
flavour it with saffron, rosewater and camphor. Mix the meat with the
saffron to flavour
it and when it has become well-marinated, add a quantity of water. Chop
cardamoms,
cloves, coriander, fennel, cinnamon, cassia, cumin and fenugreek, tie them
up in muslin
and put them with the meat. Cook almonds, pine kernels, pistachios, and
raisins intamarind syrup and add them to the meat. Put in rosewater, camphor,
musk and ambergris and serve it. By the same method cook partridge, quail,
chicken and pigeon."
Jim Chevallier
www.chezjim.com
A History of Coffee and Other Refreshments in Early Modern France
by Pierre Le Grand d'Aussy
In a message dated 4/2/2013 12:10:35 A.M. Pacific Daylight Time,
ddfr at daviddfriedman.com writes:
I'm having no luck trying to follow the second of those links, or
googling for the name you gave. Does the date of your post contain the
clue?
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