[Sca-cooks] Mughal Feast

[Jim and Andi]

The Nimatnama is roughly 100 years earlier than the Ain I Akbari. The Delhi
court in which the Nimatnama was written produced a different fusion cuisine
than the later Mughals- the Nimatnama was written after a much lengthier
time of cultural mixing, plus both the Muslims came from a different place
with a different "home" cuisine, and the regions of India are different with
their own cuisines too. Mughal cuisine survived mostly in Rajasthan around
Delhi,  while the dishes from the Nimatnama can be found in their evolved
forms in Gujarat and Maharashtra- and Afghanistan, weirdly enough.

I love the Nimatnama manuscript- I've done one feast out of it and I'm
hopefully doing another this winter. There are hundreds of dishes and even
more importantly, detailed descriptions of *how the cuisine works*. I'm
testing an outdoor kitchen idea this weekend based directly on the paintings
of the Nimatnama.

If you really need more dishes to finish your feast than can be found in the
Ain-I-Akbari, I personally would look to mid-to-late 16th century Persian
cuisine to round out a Mughal feast.

Madhavi

-----Original Message-----
From: Sca-cooks
[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf
Of Nazirah Garrison
Sent: Saturday, August 27, 2016 8:55 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Mughal Feast

Yeah,  my first line of attack has been the /Ain i Akbari/ ingredients
lists, and figuring out recipes based on what I know of period cooking
techniques in the region, and resorting, when needed, to modern
"traditional" techniques. Everything I have right now is "plausibly period"
with justifications.  I never thought to combine it with the /Nimatnama/
recipes, but that seems like it should be the logical next step.
On Aug 26, 2016 23:37, "David Friedman" <ddfr at daviddfriedman.com> wrote:

> I assume you've tried working from the /Ain i Akbari/. Figuring out 
> what the recipes are, with an ingredient list but no instructions, is a
pain.
> Have you tried combining it with the /Nimatnama/, finding in the 
> latter dishes in the former, thus giving you a recipe plus ingredient
quantities?
> I haven't, don't know if it would work.
>
>
> On 8/26/16 8:24 PM, Nazirah Garrison wrote:
>
>> Those are indeed what I'm using, at least as primary sources.  
>> There's a couple of secondary sources that I can't remember off the 
>> top of my head (and I'm not home right now to check names), but I 
>> know that at least one of them is less rigorous than I'd like!
>>
>> Sara
>> On Aug 26, 2016 14:45, "David Friedman" <ddfr at daviddfriedman.com> wrote:
>>
>> /Ain i Akbari /and the /Nimatnama/? Or do you have other sources?
>>>
>>> The /Nimatnama/ is not actually Mughal, but it's only a little 
>>> earlier than the Mughals, so plausibly the same cuisine.
>>>
>>> On 8/25/16 8:42 AM, Nazirah Garrison wrote:
>>>
>>> I'm girding loins and gathering strength for the documented Mughal 
>>> feast
>>>> I'm doing in December.  To say I'm a little nervous is an 
>>>> understatement!
>>>>
>>>> --
>>> David Friedman
>>> www.daviddfriedman.com
>>> http://daviddfriedman.blogspot.com/
>>>
>>> _______________________________________________
>>> Sca-cooks mailing list
>>> Sca-cooks at lists.ansteorra.org
>>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>>
>>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>
>>
>>
> --
> David Friedman
> www.daviddfriedman.com
> http://daviddfriedman.blogspot.com/
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org