#desi cuisine

[mariammagsi]

Book of Delicacies

Historical Resource: *Ni’matnama-i-Nasiruddin-Shahi* or Book of Delicacies is a medieval Indian book from c.1500 featuring recipes of delicacies as well as illustrations of food preparation. The Naksh script used in this manuscript is from Farsi (Persian language). The image is a page from the manuscript showing Samosas (a savoury pastry fried in ghee or oil, stuffed with either spiced vegetables or meat) being served.

“Sultan of Mandu, Ghiyath Shahi seated on a stool in a garden is being offered a dish of samosas. A cook is frying them over a stove, while another is placing them on a round dish. Opaque watercolour. Sultanate style. Title of Work: The Ni'matnama-i Nasir al-Din Shah. A manuscript on Indian cookery and the preparation of sweetmeats, spices etc. 1495-1505" (The British Library)

[da-daodling-doddler]

Me when I eat my grandma's food

Inktober Day 12: Spicy

[aahanna]

The evolution of Indian cuisine through the ages. Each dish tells a story of its time."

[sir-ballister-boldheart]

nimona

(i just now remembered it's also the name of a dish lol)

You just remembered?! YouTube algorithm has been recommending me Nimona recipes since July! I don't even like peas. Fuck Nimona (the dish). Maar do mujhe saalo

[theamoristwriter]

Third-wheeling with my sister and her boyfriend >>>>>>>

13/4/24 🍽️🍜

[enigma-the-mysterious]

Phuchka sweep!

[whatthehellami]

Indian food is so well balanced in the sense that even the vegetarian food is finger-licking good. Palak panner - fan favorite; aloo-gobi ki sabzi- slaps; matar paneer- ufff lajawab; daal- just 🤌

There is literally so much more. Of course the non vegetarian dishes are to die for too but vegetarians in India are blessed, all thanks to our ancestors.

[bharatiyafoodie]

Dosa served with baby corn manchurian and cottage cheese korma and a bit of tomato ketchup for dinner...

[thecookie-monster8]

Well ofcourse for the USA (and the rest of the world) Butter Chicken and Naan is the ONLY Indian dish to exist. 🙄

Oh to be unfortunate and NEVER try Khichadi!

A staple dish found all over India, Khichadi is something that resonates with home for majority of us Indians. Coming back from volleyball class and tuition to find that your mum made Khichadi will make me happier than the possibility of 1D ever reuiniting!

Tired? Khichadi. Sick? Khichadi. Heartbreak? Khichadi!!

To all you non Indians, fuck that butter chicken and gobble down some yummy Khichadi, I promise you'll never regret.

And for the record, it's NOT Naan Bread! It's Naan.

[asifcooks]

A Burnt Love Turns into a Biscuit: The Story of the Baqarkhani

Once upon a time, a man's tears turned a mill. He lost his love to a rival in the royal court.

Perhaps you can guess already, the object of his desire was too beautiful. But it was the time of kings and queens. And when the premier's son set his eyes on the same woman he loved, he found himself trapped in the royal chokehold.

After a while, his lover was dead in the swordfight that ensued. He could not save her.

He ordered to bake a new biscuit in her memory. It was his magnum opus, and an undying signature on time itself. Perhaps he too didn't know that it would become immortal. And every time it is baked, people will remember the love story - for centuries.

The delicacy is known as Baqarkhani - named after the couple who could not be together in life, Agha Baqer and Khani Begum.

It is not exactly a biscuit. Best to say, it is somewhere between a biscuit and a cookie. The subtle difference of its flaky and yet silky texture makes it a category of its own. But nevertheless, it is a baked good.

In the absence of a proper word in English, some call it a flatbread.

Dhaka, the capital city of Bangladesh, is the location where it originates. Or more precisely, the 'old Dacca', the oldest part of the city which now looks like a downtown suburb, still littered with the ruins and the last remains of the Mughal buildings and structures - from five hundred years ago.

Mirza Agha Baqer lived in the 18th century. History says, he died in the year 1754. In different versions, he appears either as the adopted son or the son-in-law of Dhaka's Naib Nazim, the chief of the city, Murshid Quli Khan II. And Khani herself was a courtesan. Zaynul Khan, the son of the Wazir (the Prime Minister of the City), abducted her after she turned him down for Baqer.

As the story goes, Zaynul tricked the premier into believing he is dead when Baqer followed him. And out of fury, he ordered to lock up Baqer alive in a tiger's cage. But he was too much of a brave guy and ended up killing the tiger.

That did not end the turmoil. It is said that the premier himself killed Zaynul when he attempted to hurt Baqer. But at his last breath, he pierced his sword into Khani's chest, leaving her dead with him.

300 years later...

The biscuit never lost its popularity, but records of time are saying that it became impoverished after the second world war. The country came to a standstill and people were battling a famine.

So instead of milk and Malai - the locally churned cream, the bakeries at Old Dacca started baking it with oil and Dalda - a type of fat extracted from vegetables.

Originally, it might have been way silkier than it is today. The version that remains comes in mostly sweet and salty flavors. But the local, traditional bakers of the city aren't affluent enough to recreate the very authentic version.

For centuries, it served as the breakfast of the city's royalties. When it started losing its glamour, it slowly turned into a rather ordinary food.

Pic: Collected

It is no more a royal feast now and everyone can afford a piece or two. But lately, it has been commercialized. These days, it comes in dry chocolate flavors as well - which is the newest addition.

The factories of Baqarkhani in the city are now baking it in the commercial ovens. Although, these rather synthetic versions can neither beat the taste nor the texture of the traditional bakeries.

The traditional flavors still surviving from ages include sweet and salty Paneer (cottage cheese), sugar, salt, Kebabs, minced meat and coconut.

And it is still a hot favorite in at least three countries of modern times, Bangladesh, Pakistan and India.

Tips for Baqarkhani

If you ever come to see Dhaka, don't forget to try it out. I guess at this point, that goes without saying. But if you do, here's my suggestions.

You have to travel to Old Dhaka and hunt it down right from the shabby, dimly lit bakeries by the road. If you are going for the cheaper versions manufactured at factories, you will miss the entire taste profile.

It is a token of love, a melt-in-mouth delicacy. And it turns into dust if your grip is too firm when holding it, and it crumbles. Just like the lost love of Baqer and Khani. The only Baqarkhani that's fake is a hard one. The products made in its own land all retains the softness and the snowflakes that drops from its body.

My American friend tried to make it in her oven. It didn't exactly turn out as what it was meant to be. From the pictures she showed me, I could tell that it came out a rocky (and if not rockhard) buttertoast - sitting on her cookie tray. She wasn't as much of a Baqarkhani enthusiast as I am, but perhaps a few more tries could make it better. So, while you can always google up a recipe and make it at home, it would be best to taste the original thing that comes out of the traditional, clay oven dug on the ground.

It is addictive. Once you taste it, you will crave for more. So, every time I buy it, I make sure I'm having a mix of flavors in my rack - both sugary and salty. The sweet Baqarkhani is harder to resist, but it still satisfies my sugar cravings on a rather low sugar count than all the desserts I would have in place of it.

And when a jar of Baqarkhani ends up at your life, make sure to try it with desi meat curries. The cup-a-Baqarkhani sold nowadays is rather a new twist to it, turning it into a meatier and juicier wholesome dish. Fewer carbs than a regular rice Bento, and still a wholesome meal. And there's quite a few recipes available on the internet for the leftovers, too!

Everyone knows that the Mughal emperor Shah Jahan once built the Taj Mahal to immortalize his love for his wife, the empress Mumtaz. But the Baqarkhani was here, too.

And it will be here, like a brown moon - served on silvers. And on our plates - will be a story of love, to cherish and remember.

(Though it's just a dream, I'm pretty sure we will remember it lavishly one day. The story has everything one could ask for - kings and queens, the white marbles of the royal palace and the fountains in the room, streaming, the dancing courtesan girl, the heartbroken Baqer and the jealous Zaynul.

When the time is ripe, and the country finally gets a real film industry - Baqer and Khani will become the Romeo and Juliet of a desi blockbuster.

It is not just flour and sugar. All of these goes into the making of Baqarkhani.)

Asif Tamoso

12 July 2024

[heertohbadisadhai]

Dhaniya powder is so damn underrated

[navaratna]

reblog with some best dishes from ur state i should try before i die?

[mariammagsi]

Image 1: Biryani on the Beach, Karachi edition. This Biryani feast was organized by my sister on my last trip home. We enjoyed it outdoors at French Beach.

Image 2: This special Biryani was created by my mother’s cousin - It was cooked during the last days of Ammi’s life at Aga Khan Hospital in Karachi, and though she was not able to enjoy it herself, she was beyond grateful to see her kids, and family members, enjoying Biryani together.

Image 3: Biryani dinner organized for a reunion with friends at our family residence in Karachi.

Image 4: Biryani on the Beach, Toronto edition. This Biryani was created by my beloved and we enjoyed it with his family at Woodbine Beach. His sister made a delicious, cooling mint-cucumber yogurt dip to compliment the spicy dish. We enjoyed it to our heart’s content. My beloved is from the Balkans and it has been a joy to witness his deep and growing love for desi food.

Image 5: Repeated attempts at making and perfecting the Sindhi version of Biryani.

Image 6: My beloved's first attempt at making the dish in Toronto, upon returning to Canada from Pakistan, after carefully collecting our family’s recipes.

Image 7: Repeated attempts at making and perfecting the Sindhi version of Biryani. This particular Biryani was created for the Dawat Yan Project and will launch next week on dawatyanbanquet.com

Image 8: An array of spices and tomatoes, key ingredients that go into the Sindhi version of Biryani that is enjoyed throughout Pakistan.

Biryani has the ability to bring people together. The yield is large, enough to satisfy all that partake in the eating of this layered, complex and dynamic rice-based dish. Biryani is enjoyed in a variety of unique ways. In some parts of South Asia, it is consumed with potatoes, while in other parts of the same region, it is eaten only with eggs. Depending on the area, community, province and even family, within Pakistan itself, Biryani is created and consumed in many diverse ways.

Within our household, for example, some of us like it with prunes, while others like it without. Some of us like it plain, while others drown our Biryani in Raita (cucumber-yogurt). Some of us eat it with our hands, while others prefer to cradle the colourful grains of rice with spoons and forks. Some of us like it sweet and spicy, so we may mix Zarda (a vibrant, colourful, sweet rice-based dish) with our Biryani, while others find the sweet and savoury mix to be an absolute abomination.

[aahanna]

Love these vibrant desi delicacies 🤌🏼

[gsrestaurant]

[mogahealthcenter]

ਗੂੰਦ ਕਤੀਰਾ

ਕਤੀਰਾ ਗੂੰਦ ਕੱਚੀ ਲੱਸੀ ਚ ਪਾ ਕੇ ਰੋਜ਼ਾਨਾ ਇੱਕ ਵਾਰ ਪੀਂਦੇ ਰਹਿਣ ਨਾਲ ਜ਼ਰੂਰਤ ਤੋਂ ਜ਼ਿਆਦਾ ਮੁੜ੍ਹਕਾ ਆਉਣਾ, ਮੂੰਹ ਚੋਂ ਜਾਂ ਪਿਸ਼ਾਬ ਜਾਂ ਪਸੀਨੇ ਚੋਂ ਜ਼ਿਆਦਾ ਬਦਬੂ ਆਉਣੀ, ਬਵਾਸੀਰ ਦੀ ਜਲਣ, ਵਾਰ ਵਾਰ ਮੂੰਹ ਪੱਕਣਾ ਆਦਿ ਨੁਕਸ ਹਟਦੇ ਹਨ। ਦਹੀਂ ਦੀ ਲੱਸੀ ਚ ਅੱਧਾ ਚਮਚ ਕਤੀਰਾ ਗੂੰਦ ਪਾ ਕੇ ਖਾਣੇ ਤੋਂ ਤੁਰੰਤ ਬਾਅਦ ਪੀਣ ਨਾਲ ਹਾਜ਼ਮਾ ਵਧਦਾ ਹੈ, ਖਾਧਾ ਪੀਤਾ ਲੱਗਣ ਲਗਦਾ ਹੈ, ਯਾਦਾਸ਼ਤ ਵਧਦੀ ਹੈ। ਕਾਲੀ ਮਿਰਚ ਅਤੇ ਦੇਸੀ ਲੂਣ ਵਾਲੇ ਨਿੰਬੂ ਪਾਣੀ ਚ ਅੱਧਾ ਚਮਚ ਕਤੀਰਾ ਗੂੰਦ ਪਾ ਕੇ ਰੋਜ਼ਾਨਾ ਇੱਕ ਵਾਰ ਕਿਸੇ ਵੀ ਖਾਣੇ ਤੋਂ ਤੁਰੰਤ ਬਾਅਦ ਪੀਣ ਨਾਲ ਐਚ ਬੀ ਵਧਣ ਲਗਦਾ ਹੈ, ਸੀਰਮ ਆਇਰਨ ਵਧਣ ਲਗਦਾ ਹੈ, ਬੁੱਲ੍ਹਾਂ ਅਤੇ ਨਹੁੰਆਂ ਦੀ ਲਾਲੀ ਵਧਣ ਲਗਦੀ ਹੈ, ਮਾਹਵਾਰੀ ਦਰਦ ਘਟਦਾ ਹੈ, ਪੀਰੀਅਡਜ਼ ਖੁੱਲ੍ਹ ਕੇ ਆਉਣ ਲਗਦੇ ਹਨ। ਅੱਖਾਂ ਥੱਲੇ ਕਾਲੇ ਘੇਰੇ, ਛਾਹੀਆਂ ਆਦਿ ਵੀ ਘਟਦੇ ਹਨ। ਜੇ ਠੰਢੇ ਦੁੱਧ ਚ ਅੱਧਾ ਚਮਚ ਕਤੀਰਾ ਗੂੰਦ ਖਾਣੇ ਤੋਂ ਤੁਰੰਤ ਬਾਅਦ ਪੀਤਾ ਜਾਵੇ ਤਾਂ ਪੁਰਾਣੇ ਤੋਂ ਪੁਰਾਣਾ ਤੇਜ਼ਾਬ ਬਣਨਾ ਵੀ ਬੰਦ ਹੋ ਜਾਂਦਾ ਹੈ ਤੇ ਛੇਤੀ ਸਾਹ ਚੜ੍ਹਨਾ, ਬੀਪੀ ਘਟਣਾ, ਸ਼ੂਗਰ ਘਟਣੀ ਵੀ ਠੀਕ ਹੋ ਜਾਂਦੀ ਹੈ। ਬਿਨਾਂ ਮਿੱਠੇ ਤੋਂ ਦੁੱਧ ਵਾਲਾ ਮੈਂਗੋ ਸ਼ੇਕ ਬਣਾ ਕੇ ਉਸ ਚ ਅੱਧਾ ਚਮਚ ਕਤੀਰਾ ਗੂੰਦ ਪਾ ਕੇ ਰੋਜ਼ਾਨਾ ਪੀਣ ਨਾਲ ਨਿਗ੍ਹਾ ਵਧਦੀ ਹੈ, ਕਮਜ਼ੋਰੀ ਠੀਕ ਹੁੰਦੀ ਹੈ, ਵਾਲ ਝੜਨੋਂ ਹਟਦੇ ਹਨ। ਬਿਨਾਂ ਮਿੱਠੇ ਵਾਲਾ ਬਨਾਨਾ ਸ਼ੇਕ ਬਣਾ ਕੇ ਉਸ ਚ ਅੱਧਾ ਚਮਚ ਕਤੀਰਾ ਗੂੰਦ ਪਾ ਕੇ ਵਰਜਿਸ਼ ਬਾਅਦ ਰੋਜ਼ਾਨਾ ਪੀਣ ਨਾਲ ਖਾਧਾ ਪੀਤਾ ਲੱਗਣ ਲਗਦਾ ਹੈ, ਭਾਰ ਵਧਣ ਲਗਦਾ ਹ��, ਮਸਲ ਛੇਤੀ ਬਣਨ ਲਗਦੇ ਹਨ। ਗਰਮੀ ਦੀ ਰੁੱਤ ਚ ਹਰ ਇੱਕ ਦਾ ਠੰਢੀਆਂ ਚੀਜ਼ਾਂ ਖਾਣ ਪੀਣ ਨੂੰ ਦਿਲ ਕਰਦਾ ਹੈ। ਸਾਡਾ ਵੀ ਕਰਦਾ ਹੈ ਤੇ ਤੁਹਾਡਾ ਵੀ ਜ਼ਰੂਰ ਕਰਦਾ ਹੋਵੇਗਾ। ਤੁਸੀਂ ਵੀ ਜ਼ਰੂਰ ਬਹੁਤ ਤਰਾਂ ਦੀਆਂ ਚੀਜ਼ਾਂ ਖਾਂਦੇ ਪੀਂਦੇ ਹੋਵੋਗੇ ਤੇ ਅਸੀਂ ਵੀ ਸਾਡੀ ਪਸੰਦ ਦੀਆਂ ਚੀਜ਼ਾਂ ਖਾਂਦੇ ਪੀਂਦੇ ਹਾਂ। ਹਰ ਗਰਮੀਆਂ ਚ ਅਸੀਂ ਸੱਤੂ, ਸਮੂਦੀ, ਹਰਬਲ ਡਰਿੰਕ, ਸ਼ਿਕੰਜਵੀ ਆਦਿ ਚਾਹ, ਕੌਫ਼ੀ, ਗਰੀਨ ਟੀ, ਬਜ਼ਾਰੂ ਦੁੱਧ ਆਦਿ ਦੀ ਜਗ੍ਹਾ ਪੀਂਦੇ ਹਾਂ। ਪੂਰੀ ਗਰਮੀ ਅਸੀਂ ਰੋਜ਼ਾਨਾ ਕਤੀਰਾ ਗੂੰਦ ਭਿਉਂ ਕੇ ਰੱਖ ਲੈਣੀ ਹੁੰਦੀ ਹੈ। ਜੇ ਕਿਤੋਂ ਘਰਦਾ ਸ਼ੁੱਧ ਦੁੱਧ ਮਿਲ ਜਾਏ ਤਾਂ ਉਸਦਾ ਦਹੀਂ ਜਾਂ ਕੱਚੀ ਲੱਸੀ ਬਣਾ ਕੇ ਉਸ ਚ ਪਾ ਕੇ ਪੀ ਲੈਂਦੇ ਹਾਂ ਜਾਂ ਨਿੰਬੂ ਪਾਣੀ ਚ ਪਾ ਕੇ ਜਾਂ ਨਾਰੀਅਲ ਪਾਣੀ ਚ ਪਾ ਕੇ ਜਾਂ ਸਮੂਦੀ, ਬਨਾਨਾ ਸ਼ੇਕ, ਆਲਮੰਡ ਮਿਲਕ ਸ਼ੇਕ, ਮੈਂਗੋ ਸ਼ੇਕ ਆਦਿ ਚ ਪਾ ਕੇ ਪੀ ਲੈਂਦੇ ਹਾਂ। ਜਿਵੇਂ ਸਰਦੀਆਂ ਚ ਜ਼ਿਆਦਾਤਰ ਲੋਕ ਚਾਹ, ਕੌਫ਼ੀ, ਗਰੀਨ ਟੀ ਪੀਂਦੇ ਹਨ ਪਰ ਅਸੀਂ ਬਿਲਕੁਲ ਨਹੀਂ ਪੀਂਦੇ। ਅਸੀਂ ਸਰਦੀਆਂ ਚ ਵੱਖ ਵੱਖ ਤਰ੍ਹਾਂ ਦੇ ਘਰੇ ਬਣਾਏ ਗਰਮ ਸੂਪ, ਅਨੇਕ ਤਰ੍ਹਾਂ ਦੇ ਘਰੇ ਬਣ ਸਕਣ ਵਾਲੇ ਹਰਬਲ ਡਰਿੰਕ, ਘਰੇ ਬਣਾਏ ਪਲਾਂਟ ਮਿਲਕ ਅਤੇ ਗਰਮ ਸਮੂਦੀ ਆਦਿ ਪੀਂਦੇ ਹਾਂ ਜਾਂ ਕਦੇ ਕਦੇ ਜੇ ਕਿਤੋਂ ਘਰਦਾ ਸ਼ੁੱਧ ਦੁੱਧ ਮਿਲੇ ਤਾਂ ਪੀਂਦੇ ਹਾਂ, ਜਾਂ ਬਹੁਲੀ ਮਿਲ ਜਾਏ ਜ਼ਰੂਰ ਪੀਂਦੇ ਹਾਂ, ਉਂਜ ਦੁੱਧ ਦੇ ਵੀ ਆਦੀ ਨਹੀਂ ਹਾਂ। ਅਸੀਂ ਹਰ ਰੁੱਤ ਅਨੁਸਾਰ ਖਾਣ ਪੀਣ ਦਾ ਪੂਰਾ ਧਿਆਨ ਰਖਦੇ ਹਾਂ।‌ ਅਸੀਂ ਅਪਣੇ ਬੱਚਿਆਂ ਨੂੰ ਵੀ ਉਲਟਾ ਪੁਲਟਾ ਨਹੀਂ ਖਾਣ ਦਿੱਤਾ। ਇਉਂ ਸਾਡੇ ਬੱਚਿਆਂ ਨੂੰ ਉਲਟੇ ਪੁਲਟੇ ਬਜ਼ਾਰੂ ਖਾਣਿਆਂ ਦੀ ਆਦਤ ਹੀ ਨਹੀਂ ਪਈ ਬਲਕਿ ਸਾਡੇ ਬੱਚਿਆਂ ਨੂੰ ਉਲਟੀਆਂ ਪੁਲਟੀਆਂ ਚੀਜ਼ਾਂ ਦੇ ਟੇਸਟ ਦਾ ਵੀ ਨਹੀਂ ਪਤਾ। ਡਾ ਕਰਮਜੀਤ ਕੌਰ ਬੈਂਸ ਡਾ ਬਲਰਾਜ ਬੈਂਸ ਮੋਗਾ ਹੈਲਥ ਸੈਂਟਰ मोगा हैल्थ सैंटर ਸਾਦਾ ਖਾਉ, ਸਾਦੇ ਰਹੋ। ਚੰਗਾ ਖਾਉ, ਚੰਗਾ ਸੋਚੋ- Dr Bains