The Institutes of Akbar 42.1

42.1

There are many dishes, but the description is difficult. I shall give some particulars. Cooked victuals may be arranged under three heads, first, such in which no meat is used, called now-a-days sufyánah; secondly, such in which meat and rice, &c., are used; thirdly, meats with spices. I shall give ten recipes of each kind. First, 1. Zard birinj. 10 s. of rice; 5 s. of sugarcandy; 3½ s. of g’hí; raisins, almonds, and pistachios, ½ s. of each; ½ s. of salt; ⅛ s. of fresh ginger; 1½ dáms saffron, 2½ misqáls of cinnamon. This will make four ordinary dishes. Some make this dish with fewer spices, and even without any: and instead of without meat and sweets, they prepare it also with meat and salt. 2. Khushkah. 10 s. rice; ½ s. salt; but it is made in different ways. This will likewise give four dishes. One maund of Déwzírah paddy yields 25 s. of rice, of which 17 sérs make a full pot; jinjin rice yields 22 sérs. 3. K’hichṛí. Rice, split dál, and g’hí 5 s. of each; ⅓ s. salt: this gives seven dishes. 4. Shírbirinj. 10 s., milk; 1 s. rice; 1 s. sugarcandy; 1 d. salt: this gives five full dishes. 5. T’húlí. 10 s. of wheat ground, of which one-third will be lost; half of that quantity of g’hí; 10 misqáls of pepper; 4 m. cinnamon; 3½ m. cloves and cardamums; ½ s. salt; some add milk and sweetmeats: this gives four dishes. 6. Chík’hí. 10 s. of wheat-flour, made into a paste, and washed till it is reduced to 2 s. fine paste.