Life and Conditions of the People of Hindustan (1200–1550 A.D.) c7.s5.24

c7.s5.24

Let us examine the information of *Kitab-i-Ni’mat-Khana-i-Nasir-Shahi*, which, as far as we can judge, was compiled in Malwa under the Khalji Sultans. The compiler introduces us to a variety of drinks, cosmetics, and dishes, and gives their recipes. Among wines, he mentions the preparation of wine scented with sandal-wood, saffron, rose, and ambergris, etc.² In its enumeration of cosmetics, the book does not stop at the usual *ubtans* or rubbing powders, but goes into the niceties of separate powders for the arm-pits, for the scenting of breath, and the colouring of teeth. Snuffs have not been ignored and the provisions of the chase have been treated with elaborate care and details.³ Among the recipes, there is an almost inexhaustible variety which comprises the choicest dishes of Hindus and Muslims. All of these varieties have numerous recipes for preparation. There are special dishes pertaining to various seasons, namely, for the rainy reason, the cold weather, the spring, when there is a cool and refreshing breeze, etc. Banquets, of course, have been dealt with in detai'. The chase and picnic provisions are among other specialities. This by no means exhausts the list.¹ One may find fault with the want of modern delicacy, a certain amount of gaudiness and a violent and unnecessary display of gold, but the age could hardly be condemned for not surpassing itself.