Often labeled “sharabi-kebabi” or “adhe Mussalman” (half Muslim) because of their gastronomic adventurousness, the Mathur-Kayasthas have always considered themselves to be sophisticates, well versed in matters cultural—and culinary. Often, in a household, the passion for music (or dramatics and urdu poetry) would only be overshadowed by an interest in food, with dining room conversations routinely centred around the next meal!
Recipes
Mathur food festival at Fire, The Park, New Delhi
Posted by Anoothi Vishal on April 24th, 2010
Posted in Cuisines, Culture in India, Recipes 
Tags: Adhe, British India, Cosmopolitanism, Dramatics, Espousal, Food Festival, Kurtas, Medieval India, Menfolk, Mughal, No Doubt, Preferred Attire, Princely States, Religious Practices, Room Conversations, Shaayari, Sophisticates, Time Members, Vaishnavite, Womenfolk 
3 Comments »Paya, paella and some omlette talk
Posted by Anoothi Vishal on December 31st, 2009
How to serve up trotters… and the best of eggs…
By Anoothi Vishal
“By the way, Chandra can now cook the perfect paya,” said uncle-in-law, who can be quite the intimidating editor with a fondness for all things food and French. Chandra is his cook, an affable pahari lady who has withstood perfection in the kitchen for almost two decades.
Posted in C'Wealth Cuisines, Cuisines, Culture in India, Recipes Tags: Accompaniments, Amrita Sher Gil, Breads, Chandra, Fondness, Foodie, Indian Classical Music, Jama Masjid, Members Of The Family, Old Delhi, Paella, Paya Recipe, Poor Man, Red Wine, Roti, Shahjahanabad, Sher, Trotters, Vishal, Wheat Bread 3 Comments »Recipe for Orange-flavoured Chicken Pulao
Posted by Anoothi Vishal on July 4th, 2009
Preparation time: 30 minutes
Cooking time: 45 minutes
Serves 4
Ingredients
Rice, parboiled in rose water with ½ tsp saffron: 2 cups
Chicken, cut into 8 pieces: 800 g
Orange peel, chopped, blanched: ¼ cup
Ghee: 1 ½ cups
Carrots, grated: ½ cup
Almonds: ¼ cup
Sugar: 2 tbsp
Saffron (kesar): ½ tsp
Pistachios, pounded: ¼ cup
Onions, quartered: 1
Salt to taste
Silver leaves (varq): 4
Method
Heat ½ cup ghee on medium heat in a pan; sauté the carrots until soft.
Posted in Recipes Tags: 30 Minutes, Boil, Carrot, Carrots, Chicken Pulao, Cup Almonds, Cup Ghee, Cup Onions, Cup Sugar, Excess Oil, Medium Heat, Mixture, Onion, Orange Peel, Pistachios, Preparation Time, Saffron, Silver Leaves, Sprinkle, Warm Water 2 Comments »Cuisine of the Mughals: Akbar (1542-1605)
Posted by Anoothi Vishal on June 30th, 2009
Akbar (1542-1605)
Akbar’s childhood was spent in present day Afghanistan. From his Persian mother, he inherited princely manners, his love for literature and the arts. And from his Turkish father came his fierce energy, his love for war and his ability to command.
Posted in Cuisines, Culture in India, Food Books Tags: Akbar, Barley, Central Asia, Cooks, Courtier, Different Regions, Fazl, Gazetteer, Hakim, Humam, Hunting Grounds, Imperial Kitchen, Lentils, Mughal Empire, Persia, Persian Influence, Present Day, Rajputs, Regions Of India, Vizier Comments OffRecipe for Stuffed Bitter Gourd (Dum ke Karele)
Posted by Anoothi Vishal on June 25th, 2009
Preparation time: 1 hour
Cooking time: 1 hour
Serves 4
Ingredients
Bitter gourd (karela), washed, skin scraped: 500 g
Salt: ½ cup
Tamarind leaves: 1 cup
Ghee: ½ cup
Raisins: ½ cup
Almonds, blanched: 2 tbsp
Onions, fried: ¼ cup
Ginger, chopped: 1 tbsp
Coriander seeds, crushed: 1 tbsp
Cumin powder: 1 tsp
Yoghut, whisked: 1 cup
Lemon juice: 1 tbsp
Saffron: 2 tsp
Ground to powder
Brown cardamom: 2
Black cumin seeds: ½ tsp
Black peppercorns: ½ tsp
Cinnamon: 1
Cloves: 3
Method
Slit the bitter gourd lengthwise, remove the seeds and rub salt to remove the bitterness.
Posted in Recipes Tags: 1 Tbsp, Bitter Gourd, Bitterness, Black Cumin Seeds, Cardamom, Cloves, Cumin Powder, Cup Almonds, Cup Ghee, Cup Lemon Juice, Fried Onions, Gourds, Ground Spice, Pan Fry Onions, Preparation Time, Saffron, Spice Powder, Tbsp Coriander Seeds, Tbsp Cumin, Tsp Cinnamon 3 Comments »Cuisine of the Mughals: Humayun (1508-1556)
Posted by Anoothi Vishal on June 20th, 2009
Humayun (1508-1556)
Humayun, the beloved father of Akbar, ascended the throne amidst great festivities in 1530. He had acquired proficiency in the arts and science in his early years. He was very fond of poetry and had great skill in that. He was also adept at astronomy and in geography.
Posted in Culture in India, Food Books Tags: Beloved Father, Beloved Son, Chicken Pulao, Craftsmen, Different Kinds, Emperor, Exquisite Miniatures, Favour, Festivities, Flavours, Kitchen Recipe, Lavish Hospitality, Miniature Painting, Mughals, Painters, Persia, Persian Cuisine, Persian Origin, Proficiency, Royal Kitchen, Sophistication Comments OffCuisine of the Mughals: Babur (1494-1530)
Posted by Anoothi Vishal on June 10th, 2009
Babur (1494-1530)
Babur was born in Ferghana, in Transoxiana, modern Uzbekistan and Tajikistan; a scion of the dysnasty that had reigned undisputed throughout eastern Iran and Central Asia since the time of Timur. At the age of 12, Babur became the ruler of Ferghana, after his father died.
Posted in Culture in India, Food Books Tags: Babur, Battle Of Panipat, Bazaars, Breads, Central Asia, Cereals, Cooked Food, Descendant, Eastern Iran, Ferghana, Ibrahim Lodhi, Indian Subcontinent, Ottoman Empire, Saffron, Samarkand, Scion, Simple Tastes, Turkish Delights, Turkish Food, Vegetables And Fruits Comments OffCuisine of the Mughals
Posted by Anoothi Vishal on June 5th, 2009
Historian Salma Husain’s book brings back the past with its extensive research into Mughal kitchens and the food habits and recipes of the emperors:
Husain is known in India as the original “kebab lady”—having researched into the beginnings of the kebabs and traced their history back, not to the muslim rule in India, but further back to Rig Vedic times of the early Aryans, who would conduct elaborate horse sacrifices and such and pieces of meat would be roasted for a meal.
Recipe for Steamed Lamb Savoury (Manty)
Posted by Anoothi Vishal on June 1st, 2009
Preparation time 1 hour
Cooking time 40 minutes
Serves 4
Ingredients
Wholewheat flour: 1 cup,
Salt to taste
Egg yolk: 1
Vegetable oil: 1 tsp
For the filling
Ghee: ¼ cup
Onion, finely chopped: 1
Lamb mince: 300 g
Salt to taste
Black peppercorns, freshly ground: To taste
Pumpkin, grated: 2 tbsp
Garlic paste: ¼ tsp
Yogurt, whisked: ½ cup
Method
Knead a hard dough with wholewheat flour, salt, egg yolk and water.
Posted in Recipes Tags: Cup Onion, Cup Salt, Egg Yolk, Garlic, Garlic Paste, Ghee, Lamb, Pepper Powder, Preparation Time, Pumpkin, Salt And Pepper, Shallow Fry, Sour Cream, Squares, Tbsp Garlic, Thin Sheet, Tsp, Vegetable Oil, Wholewheat Flour, Yoghurt 4 Comments »In praise of Bengali food
Posted by Anoothi Vishal on May 20th, 2009
Amit and Amiti, two of my journalist friends, invited us over for dinner at their home this weekend. And what a splendid meal they provided. I know, if you are cooking yourself, the trick is to keep things really simple so that you can enjoy the evening yourself.
Posted in C'Wealth Cuisines, Cuisines, Recipes Tags: Amiti, Bengali Food, Bhuna, Calcutta Run, Casual Evenings, Home Cook, Kosha, Lentils, Mainstays, Muslim Rule, Mutton, North India, Oh Calcutta, Open Wok, Plain Rice, Poppy Seeds, Puris, Retail Companies, Speciality Restaurants, Spicy Meat, Turmeric 2 Comments »
