Kabab Existed in Banaras India Mughals never brought Kababs
A Culinary Journey Through Banaras shows that Kabab existed in India. Historical documents provide a detailed insight into the traditional and elaborate food culture of Banaras, particularly focusing on the serving sequences and descriptions of various food items.
It highlights the meticulous serving instructions for a wide array of dishes, including pickles, salads, puffs, sweets, rice combinations, and kheer.
Historical texts also emphasizes the significance of seasonal ingredients and the preservation of traditional cooking methods, showcasing the enduring legacy of Banarasi cuisine from ancient times to the present day.
Key Highlights:
- Detailed descriptions of food items served to a student monk in Girivan Patmanjari and Girvan Vangamanjari, including pickles, rice combinations, pulses, sweets, and various puffs and laddus.
- Sequential serving instructions for the food prepared by a Brahmin's wife to a guest, including pickles, salad mishmash, vegetables, vadas, puffs, laddus, rice dishes, kheer, and a spicy decoction for digestion.
- Mention of mouth-watering savories of Banaras, emphasizing the city's adherence to seasonal ingredients and the respect given to sweetmeat-makers known as karigars.
- Historical roots of Banarasi dishes dating back to the Gahadavala times, with rice as a staple crop, relished puris, and the consumption of sattu, khichdi, kheer, and various sweets.
- References to the consumption of meat in Banaras, with aphorisms and popular assumptions about the origins of dishes like seekh kabab, as well as detailed instructions for purchasing supplies from specific markets.
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