581:, this cookbook is compilation of vegetarian recipes. It deals with methods of cooking rice, lentils, pulses, barely, wheat, vegetables, leafy greens, shoots, roots, and flowers. The book explains different methods of using spices and making blends for recipes; types of cookware and choosing different vessels for different recipes; preserving food and fruits to make pickles and papad; methods of making butter and ghee and different ways to season them; and ingredient substitutions. There is also a chapter about making flavored yogurts and coagulated buffalo milk cheese for sweets and sweets made from rice flour. The last chapter is dedicated to beverages made from different types of fruits and ways to season them.
99:
1148:
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119:
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66:
57:
210:
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90:
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130:
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976:. This chapter deals with kitchen and how it should be built, different types of stoves, organizing the kitchen, kitchen implements and how to make them, cooking utensils, and types of pots and pans and their benefits. It also describes types of rice and different methods of cooking rice, seasoned rice recipes, vegetarian and non-vegetarian recipes, sweets made from dairy products, and beverages.
110:
565:, for example, describes her hearty summer lunch as "steamed rice, smoked and mashed aubergine, and tangy, frothy buttermilk," while the poet Mudathama Kanniyar describes "Skewered goat meat, crispy fried vegetables, rice and over 16 varieties of dishes" as part of the royal lunch he was treated to in the palace of the
850:
of Naḷa, which exclusively discuss the topics of dietetics and culinary art, are introduced in the third chapter. The sixth chapter mainly discusses the preparations of various dishes as explained in the Siddhānnaprakaraṇa. The last chapter is a summary of the study of cooking, comprising discussions
652:
This recipe book—also known as Pākadarpaṇam, Pākaśāstra, Pākakalā, and Nalapāka—deals with culinary arts. It consists of 11 chapters known as
Prakaraṇas. It explains both vegetarian and non-vegetarian food preparation and provides details about several methods for cooking rice, meat, legumes, pulses,
627:
in 1130 CE, and contains recipes for vegetarian and non-vegetarian dishes. It also contains a range of recipes based on fermentation of cereals and flours. Among meat dishes, the text describes recipes based on pork, venison, goat meat, wild fowl, and fish, among others. It has been suggested that
560:
offers references to food and recipes during this era, whether for a feast at a king's palace, meals in towns or the countryside, or in forest hamlets and the rest-houses travels visit. The literature describes in detail the cuisine of various landscapes and the people who reside there, how they
793:
Written by
Ksemasarma, this cookbook deals with both vegetarian and non-vegetarian recipes. Among non-vegetarian recipes, it includes boar, lamb, goat, venison, rabbit, wild and domesticated pigs, game birds, peacocks, fish, and tortoise. It lists nine methods of cooking meat. The
837:
region. The text compiles knowledge about food and cooking described in the
Sanskrit texts from the ancient period (up to 5th century CE) and the medieval period (5th to 17th century CE). The second chapter is a historical study of dietetics and culinary art. The treatises like
1123:: a process that starts with spreading a leather mat spread over the ornate carpet to protect it, and then spreading a cloth over the mat before arranging prepared foods at the center. People at the time ate together from large, common plates similar to Central Asian customs.
721:
is exclusively vegetarian. It provides ingredients and cooking methods in detail, and even the types of utensils and ovens needed are mentioned. King
Mangarasa III belonged to the Chengalvu dynasty, and was under the
295:, bitter, and astringent. Traditional meal presentation often includes all six of these qualities. Several samhitas from Ayurvedic texts describe and discuss methods for cooking food. They mention recipes for cooking
548:
is dedicated to dining etiquette, methods of serving food, and the proper placement of each dish before the diner. This dining and serving etiquette was also adopted in medieval cookbooks with some variations.
1390:
With the advent of TV and the internet, new food authors have emerged in the past few decades. There is significant international influence because
International travel has become common. These include:
972:
This work by Basava Bhoopāla is an encyclopedic treatise in
Sanskrit. The sixth chapter in this text is dedicated to culinary art; it is an extensive chapter containing 27 sections known as
2079:"Dietetics and culinary art in ancient and medieval India - A study with special reference to bhojanakutíhala"- Chapter 1, pages 2-4. Department of Sanskrit, University of Calicut, 2016.
766:
Even though the book was written during the rule of a Jain ruler, some of the vegetarian ingredients mentioned, such as onions, are regarded as inappropriate for strict Jains.
657:
Among non-vegetarian rice preparations, several different kinds of maṁsodana/maṁsānna (meat and rice dishes), lāvaka maṁsodana, and kukkuṭa maṁsodana (chicken and rice dishes).
1848:
1284:" (i.e., English) cooking that includes biscuits, breads ("double-roti"), tomato, and mushroom dishes in addition to meat and egg dishes (termed "non-vegetarian" in India).
2217:
2193:
2140:
1537:
2089:
2008:
2267:
2412:
2498:
1358:
With large-scale migration of
Indians to North America, and with India's increasing international influence, a new set of cookbook authors emerged:
989:
710:
446:, in which meat is dipped in mustard oil and powdered, aromatic condiments, then roasted over a charcoal fire until it reaches a honey-like color
147:
Examples of dishes mentioned in ancient and medieval period cookbooks and that are part of the modern Indian tradition; clockwise from top left:
1078:
leaves. and information on unique pickles made from edible flowers. There are recipes for preparing ground meat, samosas, halva, and sherbets.
2053:
Gode, P. K. (1941). "A Topical
Analysis of the Bhojana-kutuhala, a Work on Dietetics, composed by Raghunatha — Between A. D. 1675 and 1700".
1373:
218:
The 12th-century
Manasollasa describes foods that continue to be part of modern Indian tradition. Above clockwise from top left in Sanskrit:
1074:, and his son and successor, Nasir Shah. It contains recipes for food, medicine, and aphrodisiacs. It also includes a sections on preparing
1510:
2388:
1273:"English vegetables" (cabbage, cauliflower, tomato, turnip, etc.) as they were at one time termed, became common during this period.
1755:"Dietetics and culinary art in ancient and medieval India"- Chapter 2, page 12. Department of Sanskrit, University of Calicut, 2016.
814:
Methods for cooking edible vegetables, leafy greens, flowers, fruits, stalks, bulbs and roots in what is the book's longest chapter.
2562:
2124:
1918:
1891:
1680:
1653:
1562:
2544:—a collection of influential early American cookbooks, including a large number of books specializing in immigrant cuisine
2242:
2218:"The Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights (Routledgecurzon Studies in South Asia)"
1828:"Lokopakara" Agri-History Bulletin No. 6 - (Trans) Ayangarya, Y. L. Nene, Nalini Sadhale, Valmiki Sreenivasa (Trans), 2004
1170:
saw the publication of several cookbooks, some intended for the
British elite, others for locals, often in languages like
964:. The majority of these have not been published in English, while those that have been published lack critical studies.
2521:
2298:
2339:
2176:
1837:
An English Translation of the Sushruta Samhita: Uttara-tantra, pp556, Kunjalal Bhishagratna, Kunjalal Bhishagratna
2166:
2400:
Cooking Class: Lesson 32 by Yamuna Devi Nov 1, 1997, Lord Krsna's Cuisine, Volume-31 Number-06, Yamuna Devi Dasi
1707:"Exploring Ayurvedic Knowledge on Food and Health for Providing Innovative Solutions to Contemporary Healthcare"
2012:
1968:
78:
and different ways to cook them. Right: Yusha (a lentil dish) in ancient Ayurvedic texts was staple dal dish.
2536:
833:, written by Raghunatha between 1675 and 1700, describes numerous ingredients and dishes then common in the
2354:
1814:
An English Translation of the Sushruta Samhita: Uttara-tantra, Kunjalal Bhishagratna, Kunjalal Bhishagratna
1293:
2428:
1767:"Traditional methods of food habits and dietary preparations in Ayurveda—the Indian system of medicine"
1588:"Traditional methods of food habits and dietary preparations in Ayurveda—the Indian system of medicine"
1438:
2399:
1147:
1935:
2450:
Appadurai, Arjun (January 1988). "How to Make a National Cuisine: Cookbooks in Contemporary India".
660:
Methods for preparing food according to the seasons, including seasoning food with in-season spices.
98:
2287:
596:
2572:
34:. Indian cooking varies regionally and has evolved over the centuries due to various influences.
1119:. It also dedicates a chapter to dining etiquette. The book describes the method for laying out
1626:
A historical dictionary of Indian food, Acharya, K.T. New Delhi: Oxford University Press, 2002.
562:
2194:"From night jasmine to banana blossoms: India's centuries-old love affair with edible flowers"
984:
805:
Information on spice mixtures and the effects of adding them at different points while cooking
636:
text of Jain Acharya Sivakoti written in 920 CE, contains what may be the earliest mention of
1881:
667:
2116:
India: Cross-cultural Business Behavior : for Business People, Expatriates and Scholars
696:
Sweets made from milk products such as various types of flavored milk, flavored buttermilk,
2367:
2318:
The Mughal Feast: Recipes from the Kitchen of Emperor Shah Jahan, Salma Yusuf Hussain, 2021
538:
118:
2033:
Did soup flow from Karnataka?, Ratnadeep Banerji, Press Information Bureau, 25-March, 2015
1311:
and Bengali by Dalda Advisory Service. Its Pakistani counterpart is still being published.
644:. This text also has a chapter dedicated to brewing various types of alcoholic beverages.
8:
1096:), written in 1590, gives several recipes, mainly those popular among the Mughal elite.
734:
The first chapter describes 35 breads, sweets and snacks, which are now mostly obsolete.
653:
vegetables, fruits, refreshments, beverages, and milk products. The text also includes:
2567:
2547:
2485:
A Memory of my Mother Savitri Devi Chowdhary 1919 - 1996, Shakun Banfield née Chowdhary
2467:
2062:
1733:
1706:
1297:
1227:
584:
510:
996:
38:
has made a significant impact on Indian cooking and spices play a major role as well.
2484:
2335:
2172:
2120:
2032:
1964:
1914:
1887:
1856:
1788:
1738:
1676:
1649:
1609:
1488:
1327:
by Savitri Chawdhary (1954) written by an Indian housewife who immigrated to England.
1171:
557:
489:
2471:
1376:(1980), the founder of the Indian Cooking School, established 1973 in New York City.
2459:
2009:"SOOPA SHASTRA OF MANGARASA: CULINARY TRADITIONS OF MEDIEVAL KARNATAKA (1508 A.D.)"
1778:
1728:
1718:
1599:
1420:
1190:
1175:
620:
545:
1538:"Chitra Agrawal's South Indian home cooking classics are light, fresh and vibrant"
663:
Explanations for preparing various vegetables using different parts of the plants.
56:
2541:
2329:
2114:
1908:
1670:
1643:
1223:
1067:
727:
690:
2168:
The Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights
65:
2246:
1452:
1366:
1347:
1318:
1308:
988:
Samosas being prepared for the Sultan Ghiyath al-Din, the Sultan of Mandu. The
624:
408:
343:
31:
2463:
2043:
Feasts and Fasts: A History of Food in India, pg171, Colleen Taylor Sen · 2015
1783:
1766:
1604:
1587:
209:
2556:
2522:
Q. & A. With Julie Sahni (Round Three) THE NEW YORK TIMES APRIL 30, 2010
1860:
1792:
1723:
1613:
1057:
1009:
566:
396:
35:
1120:
1001:
415:
products to prepare foods. They describe varieties of meat recipes such as:
1849:"Sangam Literature offers abundant references to food in the Tamil country"
1742:
1639:
1476:
1425:
1415:
1307:
Cookbook (1949): An illustrated, best-seller published in English, Hindi,
1156:
1088:
1071:
785:. Although ancient Kannada poetry has used the term 'rotika' even earlier.
629:
578:
552:
534:
476:
304:
200:
2299:
What did Shah Jahan have for dinner?, LABONITA GHOSH DNA India, 7 Mar 2009
1879:
1464:
1396:
1383:
1167:
1033:
834:
778:
671:
641:
614:
506:
472:
239:
223:
89:
2066:
1104:: meat-free dishes, meat-and-rice dishes, and meats cooked with spices.
1255:
1136:
723:
74:
Left: Rice. Ayurvedic texts classifies rice varieties into 14 types of
1342:
1984:
1515:
1351:
1152:
1093:
752:
601:
541:. The blends also appear in medieval cookbooks under the same names.
526:
440:, in which meat is roasted with clarified butter over a charcoal fire
412:
400:
321:
288:
255:
189:
1369:, (1973), who has since then written a series of popular cook books.
762:
The last chapter contains recipes using bamboo shoots and myrobalan.
1116:
748:
679:
518:
497:
493:
292:
264:
180:
129:
23:
2309:
The Emperor's Table: The Art of Mughal Cuisine, Salma Husain, 2008
2499:"Madhur Jaffrey: The doyenne of curry is back... but tikka's not"
1705:
Payyappallimana, Unnikrishnan; Venkatasubramanian, Padma (2016).
1704:
1410:
714:
686:
633:
149:
138:
1586:
S., Dhanya; N V, Ramesh; Mishra, Abhayakumar (7 November 2019).
1563:"The Yarm dad whose new Indian cookbook is already a bestseller"
2389:
Exploring the Romance of Bengali Sweets with J. Haldar, Itiriti
1963:(1. publ ed.). New Delhi: Sundeep Prakashan. p. 171.
1430:
1160:
1045:
1041:
1013:
756:
675:
480:
388:
348:
336:
247:
161:
153:
2141:"The culinary adventures of Ghiyath Shah, the sultan of Malwa"
1066:
is a collection of the recipes written during the rule of the
1304:
1231:
1179:
1132:
1075:
1037:
1029:
1025:
1021:
741:
697:
589:
530:
522:
404:
384:
280:
165:
157:
27:
2542:
Feeding America at Michigan State University Digital Library
1459:
1380:
Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
1258:
who established England's oldest existing Indian restaurant.
1115:
is a book of 101 recipes from the kitchen of Mughal emperor
2355:
A fabled cuisine, A.G. NOORANI, Frontline, Apr. 10-23, 2010
1765:
S., Dhanya; N V, Ramesh; Mishra, Abhayakumar (2019-11-07).
1287:
1235:
1151:
Curry as it is known today emerged during this period when
1017:
811:
Recipes for preparing milk products making sweets from them
782:
774:
747:
The next three chapters include recipes for 20 dishes with
737:
The second chapter describes salty, sour, and sweet drinks.
637:
561:
prepared food, and what they served their guests. The poet
392:
364:
296:
235:
1695:
Textbook of Ayurveda - Book 1 - Page 310, Vasant Lad ·2002
857:
records and credits many earlier culinary cookbooks like:
808:
Methods for using different cookware for different recipes
1337:
109:
979:
952:
It also mentions several important treatises, including
553:
Sangam literature (3rd century BCE to c. 3rd century CE)
46:
2288:
Durbar Entrees, SHEELA REDDY, Outlook, 15 OCTOBER 2001
2106:
1873:
802:
Different methods of cooking rice, pulses, and lentils
619:
This notable text was compiled during the rule of the
1880:
Jyoti Prakash Tamang; Kasipathy Kailasapathy (2010).
1436:
2537:
The Wikibooks' open-content cookbook anyone can edit
2119:. Copenhagen Business School Press DK. p. 176.
2055:
Annals of the Bhandarkar Oriental Research Institute
1204:(1891), later republished as Vwyer's Indian Cookery.
2243:"India Historical Recipes British-Raj Akbar-period"
1672:
Handbook of Fermented Functional Foods, 2nd Edition
41:
2548:Menus and Cookbooks at The New York Public Library
2268:"Resurrecting recipes: Fowl play at Akbar's court"
2113:Gesteland, Richard R.; Gesteland, Mary C. (2010).
2112:
1958:
744:), eight types of cooked rice, and 24 rice dishes.
740:The third chapter discusses nine types of payasa (
967:
383:The texts also mention different methods to cook
2554:
1668:
287:according to their qualities for an ideal meal:
1107:
505:: a mixture of long pepper, long-pepper roots,
1805:Sushruta Samhita Vol 1. Chapter XLVI. Page 536
1292:The following cookbooks were published during
1280:, written in Hindi, has a special section on "
283:(rasa) are classified into six types known as
1824:
1822:
1820:
1399:(1974), followed by 170 other cookbook titles
821:
2365:
1959:Arundhati, P.; Arundhati, Patibanda (1994).
1634:
1632:
773:chapter mentions foods made with flour like
1764:
1638:
1585:
1051:
788:
666:Methods for sūpa (shuked, cooked legumes),
517:These spice blends are mentioned alongside
434:in which meat is made into balls or patties
299:in different ways, some examples include:
267:texts classify food into three categories:
2452:Comparative Studies in Society and History
2191:
1883:Fermented Foods and Beverages of the World
1817:
704:
2449:
1933:
1846:
1782:
1732:
1722:
1629:
1603:
1100:divides recipes into three categories of
1012:, several new foods were introduced like
2192:Chatterjee, Priyadarshini (2018-07-13).
1508:
1341:
1288:Freedom struggle and Indian independence
1146:
995:
983:
647:
608:
595:
583:
2410:
1535:
572:
2555:
2327:
2164:
1338:Internationalization of Indian cooking
1226:, has an Indian section that mentions
1126:
1081:
882:Tambulakapasamgraha of Narasimhabhatta
2496:
1906:
1395:The Pleasures of Vegetarian Cooking,
980:Sultanate and Mughal period cookbooks
877:Rucivadhugalaratnamala of Paraparnava
588:Women having a traditional meal from
460:, or meat cooked over a charcoal fire
2052:
1560:
872:Bhimabhojanakutuhala of Vaidyadesika
689:(beverages) made from mango, lemon,
464:Among spice blends, the texts list:
47:Ayurvedic Samhitas (4th century BCE)
2368:"Sarabhendra Pakasasthram – Part I"
2366:Ramachandran, Ammini (2 May 2012).
1913:. Abhinav Publications. p. 4.
600:Men having a traditional meal from
13:
1264:(1939) Pandit Nrisinghram in Hindi
14:
2584:
2530:
1934:Palecanda, Lakshmi (2015-07-18).
1910:Social Life in Medieval Karnāṭaka
1294:India's struggle for independence
1142:
927:Vividha Pakabhasmatailadiniramana
1648:. Orient Blackswan. p. 85.
1509:Dasgupta, Bhaskar (2016-04-01).
1482:
1470:
1458:
1446:
208:
199:
188:
179:
137:
128:
117:
108:
97:
88:
64:
55:
42:Early Indian texts and cookbooks
2515:
2490:
2478:
2443:
2421:
2417:. Thacker, Spink & Company.
2414:Hand-book of Indian Agriculture
2404:
2393:
2382:
2359:
2348:
2321:
2312:
2303:
2292:
2281:
2260:
2235:
2210:
2185:
2165:Titley, Norah M. (2004-11-30).
2158:
2133:
2082:
2073:
2046:
2037:
2026:
2001:
1977:
1952:
1927:
1900:
1840:
1831:
1808:
1799:
1758:
1749:
1363:An Invitation to Indian Cooking
1008:Under the Turkic Sultanate and
962:and Hrdayadipaand Vyanjanavarga
759:(plantains) and banana flowers.
1698:
1689:
1662:
1620:
1579:
1554:
1529:
1502:
990:Ni'matnama-i Nasir al-Din Shah
968:Sivatattva Ratnakara (1699 CE)
755:, and 25 dishes made with raw
422:, a dish made with ground meat
1:
2411:Mukerji, Nitya Gopal (1901).
1675:. Routledge. pp. 15–16.
1536:Brehaut, Laura (2017-05-03).
1511:"The world's first cookbooks"
1495:
958:Kriyasara Vaidyakasabdasindhu
16:Cookbooks from or about India
2563:Food-related literary genres
2328:Husain, Salma (2007-01-01).
1847:Shrikumar, A. (2018-05-31).
1108:Alwan-e-Nemat (17th century)
428:, in which the meat is fried
379:a dish made with ground meat
7:
2497:Dutta, Kunal (2014-10-05).
1403:
1372:Classic Indian Cooking, by
1298:India achieved independence
1202:Culinary Jotting for Madras
1004:, Mughal painting, 1590 CE.
10:
2589:
1907:Kamat, Jyotsna K. (1980).
1711:Frontiers in Public Health
1561:Love, Laura (2017-05-03).
1248:by Maniram Sharma in Hindi
1055:
612:
456:go by the general name of
2464:10.1017/S0010417500015024
1961:Royal life in Mānasôllāsa
1886:. CRC Press. p. 16.
1784:10.1186/s42779-019-0016-4
1669:Edward Farnworth (2008).
1605:10.1186/s42779-019-0016-4
1092:(the third volume of the
867:Takravidhi of Rudrayāmala
862:Pākādhikāra of Vaidaksara
678:(vigna unguiculata), and
1724:10.3389/fpubh.2016.00057
1187:Sarabhendra Pakasasthram
1052:The Ni'matnama (c. 1500)
789:Kshemakutuhala (1549 CE)
357:, rice mixed with yogurt
2090:"Śiva Tattva Ratnākara"
1771:Journal of Ethnic Foods
1592:Journal of Ethnic Foods
887:Vyañjanavarga of Suṣeṇa
705:Soopa Shastra (1508 CE)
700:, and flavored yogurts.
693:, flowers, and berries.
329:, rice cooked with milk
314:, rice cooked with meat
2334:. Rupa & Company.
1355:
1220:Recipes-Of-All-Nations
1164:
1005:
993:
605:
593:
308:, a seasoned rice dish
1645:The Story of Our Food
1350:at a book signing in
1345:
1315:Modern Cookery Vo.l I
1150:
999:
987:
670:(dolichos biflorus),
648:Pakadarpana (1200 CE)
609:Manasollasa (1130 CE)
599:
587:
335:, rice seasoned with
1936:"Kitchen chronicles"
573:Lokopakara (1025 CE)
2331:Nuskha-E-Shahjahani
1131:This work includes
1127:Nuskha-e-Shahjahani
1082:Ain-i-Akbari (1590)
777:, mandige, garige,
411:, roots, oils, and
320:, rice cooked with
152:, Mithai (sweets),
2145:The Indian Express
1356:
1276:The 1939 cookbook
1198:(1878) in Gujarati
1165:
1086:The first book of
1006:
994:
851:and observations.
682:(vicer arietinum).
606:
594:
511:plumbago zeylanica
2439:(1–26): 47. 1954.
2270:. 5 February 2016
2126:978-87-630-0222-6
1985:"Lippincott Home"
1920:978-0-8364-0554-5
1893:978-1-4200-9496-1
1682:978-1-4200-5328-9
1655:978-81-7371-293-7
1278:Vrahad Pak Vigyan
1268:Navin-Pak shastra
1262:Vrahad Pak Vigyan
1210:(1904) in Bengali
1182:. These include:
1155:ingredients like
817:Beverage recipes.
751:, 16 dishes with
558:Sangam literature
490:cinnamomum tamala
2580:
2524:
2519:
2513:
2512:
2510:
2509:
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2488:
2482:
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2475:
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2441:
2440:
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2419:
2418:
2408:
2402:
2397:
2391:
2386:
2380:
2379:
2377:
2375:
2363:
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2352:
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2345:
2325:
2319:
2316:
2310:
2307:
2301:
2296:
2290:
2285:
2279:
2278:
2276:
2275:
2264:
2258:
2257:
2255:
2254:
2245:. Archived from
2239:
2233:
2232:
2230:
2229:
2214:
2208:
2207:
2205:
2204:
2189:
2183:
2182:
2162:
2156:
2155:
2153:
2152:
2137:
2131:
2130:
2110:
2104:
2103:
2101:
2100:
2094:Oxford Reference
2086:
2080:
2077:
2071:
2070:
2061:(3/4): 254–263.
2050:
2044:
2041:
2035:
2030:
2024:
2023:
2021:
2020:
2011:. Archived from
2005:
1999:
1998:
1996:
1995:
1981:
1975:
1974:
1956:
1950:
1949:
1947:
1946:
1931:
1925:
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1487:
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1475:
1474:
1473:
1463:
1462:
1451:
1450:
1449:
1442:
1421:Food preparation
1346:Cookbook author
1216:(1921) by Haldar
897:Kriradiprakarana
855:Bhojana Kutuhala
831:Bhojana Kutuhala
823:Bhojana Kutuhala
713:, a follower of
546:Sushruta Samhita
212:
203:
192:
183:
141:
132:
121:
112:
101:
92:
68:
59:
20:Indian cookbooks
2588:
2587:
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2533:
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2503:The Independent
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2200:
2190:
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2139:
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2127:
2111:
2107:
2098:
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2088:
2087:
2083:
2078:
2074:
2051:
2047:
2042:
2038:
2031:
2027:
2018:
2016:
2007:
2006:
2002:
1993:
1991:
1983:
1982:
1978:
1971:
1957:
1953:
1944:
1942:
1932:
1928:
1921:
1905:
1901:
1894:
1878:
1874:
1865:
1863:
1845:
1841:
1836:
1832:
1827:
1818:
1813:
1809:
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1800:
1763:
1759:
1754:
1750:
1703:
1699:
1694:
1690:
1683:
1667:
1663:
1656:
1637:
1630:
1625:
1621:
1584:
1580:
1571:
1569:
1559:
1555:
1546:
1544:
1534:
1530:
1521:
1519:
1507:
1503:
1498:
1493:
1483:
1481:
1471:
1469:
1457:
1447:
1445:
1437:
1435:
1406:
1340:
1290:
1224:Countess Morphy
1189:(1816–1825) in
1163:became popular.
1145:
1129:
1110:
1084:
1068:Malwa Sultanate
1060:
1054:
982:
970:
954:Paroygaparijata
827:
791:
707:
674:(vigna mungo),
650:
617:
611:
575:
555:
527:coriander seeds
488:: a mixture of
471:: a mixture of
291:, salty, sour,
262:
261:
260:
259:
215:
214:
213:
205:
204:
195:
194:
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185:
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173:
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144:
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114:
113:
104:
103:
102:
94:
93:
82:
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71:
70:
69:
61:
60:
49:
44:
17:
12:
11:
5:
2586:
2576:
2575:
2573:Indian cuisine
2570:
2565:
2551:
2550:
2545:
2539:
2532:
2531:External links
2529:
2526:
2525:
2514:
2489:
2477:
2442:
2420:
2403:
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1388:
1387:
1377:
1370:
1367:Madhur Jaffrey
1348:Madhur Jaffrey
1339:
1336:
1335:
1334:
1328:
1325:Indian Cooking
1322:
1319:Thangam Philip
1312:
1300:from Britain:
1289:
1286:
1271:
1270:
1265:
1259:
1252:Indian Cookery
1249:
1239:
1217:
1211:
1205:
1199:
1193:
1144:
1143:British period
1141:
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1056:Main article:
1053:
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942:Tambulamanjari
939:
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919:
917:Takrapanavidhi
914:
909:
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874:
869:
864:
826:
820:
819:
818:
815:
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809:
806:
803:
796:Kshemakutuhala
790:
787:
771:Pishtakadhyaya
764:
763:
760:
745:
738:
735:
706:
703:
702:
701:
694:
683:
664:
661:
658:
649:
646:
640:, followed by
625:Someshvara III
613:Main article:
610:
607:
574:
571:
554:
551:
515:
514:
513:and dry ginger
500:
483:
462:
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32:Indian cooking
15:
9:
6:
4:
3:
2:
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2438:
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2416:
2415:
2407:
2401:
2396:
2390:
2385:
2370:. Peppertrail
2369:
2362:
2356:
2351:
2343:
2341:9788129111364
2337:
2333:
2332:
2324:
2315:
2306:
2300:
2295:
2289:
2284:
2269:
2263:
2249:on 2010-11-21
2248:
2244:
2238:
2223:
2219:
2213:
2199:
2195:
2188:
2180:
2178:9781134268078
2174:
2171:. Routledge.
2170:
2169:
2161:
2146:
2142:
2136:
2128:
2122:
2118:
2117:
2109:
2095:
2091:
2085:
2076:
2068:
2064:
2060:
2056:
2049:
2040:
2034:
2029:
2015:on 2019-02-03
2014:
2010:
2004:
1990:
1986:
1980:
1972:
1966:
1962:
1955:
1941:
1940:Deccan Herald
1937:
1930:
1922:
1916:
1912:
1911:
1903:
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1889:
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1557:
1543:
1542:National Post
1539:
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1279:
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1253:
1250:
1247:
1243:
1242:Pak Chandrika
1240:
1237:
1233:
1229:
1225:
1221:
1218:
1215:
1214:Bengal Sweets
1212:
1209:
1206:
1203:
1200:
1197:
1194:
1192:
1188:
1185:
1184:
1183:
1181:
1177:
1173:
1169:
1162:
1158:
1157:chili peppers
1154:
1149:
1140:
1138:
1135:recipes from
1134:
1124:
1122:
1118:
1114:
1113:Alwan-e-Nemat
1105:
1103:
1099:
1095:
1091:
1090:
1079:
1077:
1073:
1072:Ghiyath Shahi
1069:
1065:
1059:
1049:
1047:
1043:
1039:
1035:
1031:
1027:
1023:
1019:
1015:
1011:
1010:Mughal period
1003:
998:
991:
986:
977:
975:
965:
963:
959:
955:
948:
945:
943:
940:
938:
935:
933:
932:Yogacintamani
930:
928:
925:
923:
920:
918:
915:
913:
912:Annapanavidhi
910:
908:
905:
903:
902:Vastugunahuna
900:
898:
895:
893:
892:Pakadhikarana
890:
888:
885:
883:
880:
878:
875:
873:
870:
868:
865:
863:
860:
859:
858:
856:
852:
849:
845:
841:
840:Kṣemakutūhala
836:
832:
824:
816:
813:
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807:
804:
801:
800:
799:
797:
786:
784:
780:
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761:
758:
754:
750:
746:
743:
739:
736:
733:
732:
731:
729:
728:Hoysala kings
725:
720:
719:Soopa Shastra
716:
712:
711:Mangarasa III
699:
695:
692:
688:
684:
681:
677:
673:
669:
665:
662:
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631:
626:
622:
616:
603:
598:
591:
586:
582:
580:
570:
568:
564:
559:
550:
547:
544:A chapter in
542:
540:
537:, and edible
536:
535:mustard seeds
532:
528:
524:
520:
512:
508:
504:
501:
499:
495:
491:
487:
484:
482:
478:
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436:
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430:
427:
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421:
418:
417:
416:
414:
410:
406:
402:
398:
397:milk products
394:
390:
386:
378:
375:
373:a lentil dish
372:
369:
366:
362:
359:
356:
353:
350:
347:, a rice and
346:
345:
341:
338:
334:
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202:
191:
182:
168:
167:
163:
159:
155:
151:
140:
131:
120:
111:
100:
91:
77:
67:
58:
39:
37:
36:Vegetarianism
33:
29:
25:
21:
2517:
2506:. Retrieved
2502:
2492:
2480:
2455:
2451:
2445:
2436:
2432:
2423:
2413:
2406:
2395:
2384:
2372:. Retrieved
2361:
2350:
2330:
2323:
2314:
2305:
2294:
2283:
2272:. Retrieved
2262:
2251:. Retrieved
2247:the original
2237:
2226:. Retrieved
2224:. 2006-01-05
2221:
2212:
2201:. Retrieved
2197:
2187:
2167:
2160:
2149:. Retrieved
2147:. 2016-05-13
2144:
2135:
2115:
2108:
2097:. Retrieved
2093:
2084:
2075:
2058:
2054:
2048:
2039:
2028:
2017:. Retrieved
2013:the original
2003:
1992:. Retrieved
1988:
1979:
1960:
1954:
1943:. Retrieved
1939:
1929:
1909:
1902:
1882:
1875:
1864:. Retrieved
1852:
1842:
1833:
1810:
1801:
1774:
1770:
1760:
1751:
1714:
1710:
1700:
1691:
1671:
1664:
1644:
1622:
1595:
1591:
1581:
1570:. Retrieved
1566:
1556:
1545:. Retrieved
1541:
1531:
1520:. Retrieved
1514:
1504:
1426:Food writing
1416:Culinary art
1389:
1379:
1362:
1357:
1331:Pak Ratnakar
1330:
1324:
1314:
1291:
1281:
1277:
1275:
1272:
1267:
1261:
1251:
1245:
1241:
1219:
1213:
1208:Mistanna Pak
1207:
1201:
1195:
1186:
1168:British rule
1166:
1130:
1112:
1111:
1101:
1098:Ain-i-Akbari
1097:
1089:Ain-i-Akbari
1087:
1085:
1063:
1061:
1007:
973:
971:
961:
957:
953:
951:
946:
941:
936:
931:
926:
922:Pakamartanda
921:
916:
911:
906:
901:
896:
891:
886:
881:
876:
871:
866:
861:
854:
853:
847:
843:
839:
830:
828:
822:
795:
792:
770:
768:
765:
718:
708:
651:
630:Vaddaradhane
618:
579:Chavundaraya
576:
556:
543:
516:
502:
485:
479:, and dried
477:black pepper
468:
463:
457:
453:
449:
444:Kandupachita
443:
437:
431:
425:
419:
409:leafy greens
382:
376:
370:
360:
354:
342:
332:
326:
317:
311:
303:
284:
276:
272:
268:
263:
251:
243:
231:
227:
219:
148:
75:
19:
18:
2458:(1): 3–24.
2429:"Swatantra"
1640:K.T. Achaya
1567:gazettelive
1397:Tarla Dalal
1384:Yamuna Devi
1374:Julie Sahni
1254:(1930s) by
1196:Pak-Shastra
992:, 1495–1505
848:Pākadarpaṇa
844:Kṣemaśarman
835:Maharashtra
709:Written by
642:Manasollasa
615:Manasollasa
577:Written by
523:cumin seeds
507:piper chaba
473:long pepper
450:Parishushka
30:, or about
26:written in
2557:Categories
2508:2018-09-03
2274:2024-09-11
2253:2017-05-12
2228:2024-09-11
2203:2024-09-11
2151:2018-09-03
2099:2024-09-11
2019:2017-05-09
1994:2024-09-11
1970:8185067899
1945:2018-09-03
1866:2024-09-11
1572:2018-09-03
1547:2018-09-03
1522:2018-09-03
1496:References
1489:Literature
1296:and after
1256:Veeraswamy
1222:(1923) by
1139:'s reign.
1137:Shah Jahan
1121:Dastarkhan
1064:Ni'matnama
1058:Ni'matnama
1002:Dastarkhan
937:Takrakalpa
798:provides:
724:suzerainty
672:black gram
668:horse gram
604:, ca. 1712
592:, ca. 1712
567:Chola king
401:vegetables
355:Dadhyodana
327:Kṣīraudana
322:mung beans
318:Mudgaudana
312:Māṃsaudana
252:Kshiravata
2568:Cookbooks
2433:Swatantra
2198:Scroll.in
1861:0971-751X
1853:The Hindu
1793:2352-619X
1777:(1): 14.
1614:2352-6181
1598:(1): 14.
1516:Live Mint
1352:Vancouver
1153:New World
1094:Akbarnama
1000:Babur at
825:(1675 CE)
753:jackfruit
680:chickpeas
503:Pancakola
486:Trijataka
454:Pradigdha
413:sugarcane
377:Vesavara,
333:Tilaudana
265:Ayurvedic
256:Dahi vada
24:cookbooks
2472:55081853
2222:silo.pub
2067:43975952
1743:27066472
1642:(2003).
1404:See also
1172:Gujarati
1117:Jahangir
1102:sufiyana
974:tarangas
947:Pakavali
907:Sakaguna
749:eggplant
698:pasyasam
685:Several
676:cow peas
621:Chalukya
563:Avvaiyar
529:, dried
519:turmeric
498:cinnamon
494:cardamom
438:Pratapta
426:Bharjita
344:Khichadi
305:Tāpaharī
285:shadrasa
228:Iddarika
1989:lww.com
1734:4815005
1453:Cooking
1439:Portals
1411:Cuisine
1282:Angreji
1228:gulgula
1191:Marathi
1014:samosas
757:bananas
726:of the
715:Jainism
687:pānakas
634:Kannada
539:camphor
469:Trikatu
420:Ullupta
293:pungent
277:tamasic
273:rajasic
269:sattvic
150:Kachori
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1042:haleem
781:, and
717:, the
632:, the
602:Pattal
496:, and
481:ginger
458:Shulya
432:Pishta
405:fruits
389:pulses
385:grains
371:Yusha,
349:lentil
337:sesame
281:Tastes
275:, and
250:) and
248:pakoda
244:Parika
232:Vataka
220:Dosaka
162:Chakli
154:Dhokla
2468:S2CID
2374:2 May
2063:JSTOR
1477:India
1309:Tamil
1305:Dalda
1244:(1929
1232:halwa
1180:Hindi
1133:Pilaf
1076:betel
1038:halva
1034:keema
1030:kebab
1026:korma
1022:yahni
742:kheer
691:kokum
638:Idali
623:king
590:Thali
531:mango
393:meats
361:Takra
339:seeds
289:sweet
166:Sevai
158:Modak
28:India
2376:2012
2336:ISBN
2173:ISBN
2121:ISBN
1965:ISBN
1915:ISBN
1888:ISBN
1857:ISSN
1789:ISSN
1739:PMID
1677:ISBN
1650:ISBN
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1465:Food
1236:khoa
1178:and
1159:and
1062:The
1018:naan
846:and
829:The
783:idli
779:dosa
775:roti
769:The
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367:dish
365:curd
363:, a
351:dish
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238:and
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230:and
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