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class="vector-toc-list"> </ul> </li> <li id="toc-Lokopakara_(1025_CE)" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Lokopakara_(1025_CE)"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.3</span> <span>Lokopakara (1025 CE)</span> </div> </a> <ul id="toc-Lokopakara_(1025_CE)-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Manasollasa_(1130_CE)" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Manasollasa_(1130_CE)"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.4</span> <span>Manasollasa (1130 CE)</span> </div> </a> <ul id="toc-Manasollasa_(1130_CE)-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Pakadarpana_(1200_CE)" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Pakadarpana_(1200_CE)"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.5</span> <span>Pakadarpana (1200 CE)</span> </div> </a> <ul id="toc-Pakadarpana_(1200_CE)-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Soopa_Shastra_(1508_CE)" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Soopa_Shastra_(1508_CE)"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.6</span> <span>Soopa Shastra (1508 CE)</span> </div> </a> <ul id="toc-Soopa_Shastra_(1508_CE)-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Kshemakutuhala_(1549_CE)" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Kshemakutuhala_(1549_CE)"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.7</span> <span>Kshemakutuhala (1549 CE)</span> </div> </a> <ul id="toc-Kshemakutuhala_(1549_CE)-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Bhojana_Kutuhala_(1675_CE)" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Bhojana_Kutuhala_(1675_CE)"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.8</span> <span><i>Bhojana Kutuhala</i> (1675 CE)</span> </div> </a> <ul id="toc-Bhojana_Kutuhala_(1675_CE)-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sivatattva_Ratnakara_(1699_CE)" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Sivatattva_Ratnakara_(1699_CE)"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.9</span> <span>Sivatattva Ratnakara (1699 CE)</span> </div> </a> <ul id="toc-Sivatattva_Ratnakara_(1699_CE)-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Sultanate_and_Mughal_period_cookbooks" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Sultanate_and_Mughal_period_cookbooks"> <div class="vector-toc-text"> <span class="vector-toc-numb">2</span> <span>Sultanate and Mughal period cookbooks</span> </div> </a> <button aria-controls="toc-Sultanate_and_Mughal_period_cookbooks-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Sultanate and Mughal period cookbooks subsection</span> </button> <ul id="toc-Sultanate_and_Mughal_period_cookbooks-sublist" class="vector-toc-list"> <li id="toc-The_Ni'matnama_(c._1500)" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#The_Ni'matnama_(c._1500)"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1</span> <span>The Ni'matnama (c. 1500)</span> </div> </a> <ul id="toc-The_Ni'matnama_(c._1500)-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Ain-i-Akbari_(1590)" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Ain-i-Akbari_(1590)"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2</span> <span>Ain-i-Akbari (1590)</span> </div> </a> <ul id="toc-Ain-i-Akbari_(1590)-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Alwan-e-Nemat_(17th_century)" 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</ul> </li> <li id="toc-Freedom_struggle_and_Indian_independence" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Freedom_struggle_and_Indian_independence"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Freedom struggle and Indian independence</span> </div> </a> <ul id="toc-Freedom_struggle_and_Indian_independence-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Internationalization_of_Indian_cooking" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Internationalization_of_Indian_cooking"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Internationalization of Indian cooking</span> </div> </a> <ul id="toc-Internationalization_of_Indian_cooking-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a 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class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Cookbooks from or about India</div> <p><b>Indian cookbooks</b> are <a href="/wiki/Cookbook" title="Cookbook">cookbooks</a> written in <a href="/wiki/India" title="India">India</a>, or about <a href="/wiki/Indian_cuisine" title="Indian cuisine">Indian cooking</a>.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Indian cooking varies regionally and has evolved over the centuries due to various influences. <a href="/wiki/Vegetarianism" title="Vegetarianism">Vegetarianism</a> has made a significant impact on Indian cooking<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> and spices play a major role as well.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Early_Indian_texts_and_cookbooks">Early Indian texts and cookbooks</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=1" title="Edit section: Early Indian texts and cookbooks"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Ayurvedic_Samhitas_(4th_century_BCE)"><span id="Ayurvedic_Samhitas_.284th_century_BCE.29"></span>Ayurvedic Samhitas (4th century BCE)</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=2" title="Edit section: Ayurvedic Samhitas (4th century BCE)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1237032888/mw-parser-output/.tmulti">.mw-parser-output .tmulti .multiimageinner{display:flex;flex-direction:column}.mw-parser-output .tmulti .trow{display:flex;flex-direction:row;clear:left;flex-wrap:wrap;width:100%;box-sizing:border-box}.mw-parser-output .tmulti .tsingle{margin:1px;float:left}.mw-parser-output .tmulti .theader{clear:both;font-weight:bold;text-align:center;align-self:center;background-color:transparent;width:100%}.mw-parser-output .tmulti .thumbcaption{background-color:transparent}.mw-parser-output .tmulti .text-align-left{text-align:left}.mw-parser-output .tmulti .text-align-right{text-align:right}.mw-parser-output .tmulti .text-align-center{text-align:center}@media all and (max-width:720px){.mw-parser-output .tmulti .thumbinner{width:100%!important;box-sizing:border-box;max-width:none!important;align-items:center}.mw-parser-output .tmulti .trow{justify-content:center}.mw-parser-output .tmulti .tsingle{float:none!important;max-width:100%!important;box-sizing:border-box;text-align:center}.mw-parser-output .tmulti .tsingle .thumbcaption{text-align:left}.mw-parser-output .tmulti .trow>.thumbcaption{text-align:center}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .tmulti .multiimageinner img{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .tmulti .multiimageinner img{background-color:white}}</style><div class="thumb tmulti tright"><div class="thumbinner multiimageinner" style="width:272px;max-width:272px"><div class="trow"><div class="tsingle" style="width:128px;max-width:128px"><div class="thumbimage" style="height:106px;overflow:hidden"><span typeof="mw:File"><a href="/wiki/File:Spiced_Indian_basmati_rice_dish.jpg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/3/30/Spiced_Indian_basmati_rice_dish.jpg/126px-Spiced_Indian_basmati_rice_dish.jpg" decoding="async" width="126" height="106" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/30/Spiced_Indian_basmati_rice_dish.jpg/189px-Spiced_Indian_basmati_rice_dish.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/30/Spiced_Indian_basmati_rice_dish.jpg/252px-Spiced_Indian_basmati_rice_dish.jpg 2x" data-file-width="2012" data-file-height="1693" /></a></span></div></div><div class="tsingle" style="width:140px;max-width:140px"><div class="thumbimage" style="height:106px;overflow:hidden"><span typeof="mw:File"><a href="/wiki/File:Dal_soup_(Indian_lentil_dish).jpg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/7/79/Dal_soup_%28Indian_lentil_dish%29.jpg/138px-Dal_soup_%28Indian_lentil_dish%29.jpg" decoding="async" width="138" height="106" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/79/Dal_soup_%28Indian_lentil_dish%29.jpg/207px-Dal_soup_%28Indian_lentil_dish%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/79/Dal_soup_%28Indian_lentil_dish%29.jpg/276px-Dal_soup_%28Indian_lentil_dish%29.jpg 2x" data-file-width="3724" data-file-height="2860" /></a></span></div></div></div><div class="trow" style="display:flex"><div class="thumbcaption">Left: Rice. Ayurvedic texts classifies rice varieties into 14 types of <i>Śāli</i> and different ways to cook them. Right: Yusha (a lentil dish) in ancient Ayurvedic texts was staple dal dish.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup></div></div></div></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1237032888/mw-parser-output/.tmulti"><div class="thumb tmulti tright"><div class="thumbinner multiimageinner" style="width:272px;max-width:272px"><div class="trow"><div class="tsingle" style="width:125px;max-width:125px"><div class="thumbimage" style="height:105px;overflow:hidden"><span typeof="mw:File"><a href="/wiki/File:Rajasthani_Raj_Kachori.jpg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Rajasthani_Raj_Kachori.jpg/123px-Rajasthani_Raj_Kachori.jpg" decoding="async" width="123" height="106" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Rajasthani_Raj_Kachori.jpg/185px-Rajasthani_Raj_Kachori.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Rajasthani_Raj_Kachori.jpg/246px-Rajasthani_Raj_Kachori.jpg 2x" data-file-width="860" data-file-height="740" /></a></span></div></div><div class="tsingle" style="width:143px;max-width:143px"><div class="thumbimage" style="height:105px;overflow:hidden"><span typeof="mw:File"><a href="/wiki/File:(A)_plate_full_of_Indian_sweets_mithai_desserts_b.jpg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a6/%28A%29_plate_full_of_Indian_sweets_mithai_desserts_b.jpg/141px-%28A%29_plate_full_of_Indian_sweets_mithai_desserts_b.jpg" decoding="async" width="141" height="106" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a6/%28A%29_plate_full_of_Indian_sweets_mithai_desserts_b.jpg/212px-%28A%29_plate_full_of_Indian_sweets_mithai_desserts_b.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a6/%28A%29_plate_full_of_Indian_sweets_mithai_desserts_b.jpg/282px-%28A%29_plate_full_of_Indian_sweets_mithai_desserts_b.jpg 2x" data-file-width="2592" data-file-height="1944" /></a></span></div></div></div><div class="trow"><div class="tsingle" style="width:135px;max-width:135px"><div class="thumbimage" style="height:88px;overflow:hidden"><span typeof="mw:File"><a href="/wiki/File:Khaman.jpg" class="mw-file-description"><img alt="Dahi vada" src="//upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Khaman.jpg/133px-Khaman.jpg" decoding="async" width="133" height="88" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Khaman.jpg/200px-Khaman.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Khaman.jpg/266px-Khaman.jpg 2x" data-file-width="1600" data-file-height="1063" /></a></span></div></div><div class="tsingle" style="width:133px;max-width:133px"><div class="thumbimage" style="height:88px;overflow:hidden"><span typeof="mw:File"><a href="/wiki/File:Kollukattai-Vinayagar-Chathurthi-Recipes.jpg" class="mw-file-description"><img alt="Bonda" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Kollukattai-Vinayagar-Chathurthi-Recipes.jpg/131px-Kollukattai-Vinayagar-Chathurthi-Recipes.jpg" decoding="async" width="131" height="88" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Kollukattai-Vinayagar-Chathurthi-Recipes.jpg/197px-Kollukattai-Vinayagar-Chathurthi-Recipes.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Kollukattai-Vinayagar-Chathurthi-Recipes.jpg/262px-Kollukattai-Vinayagar-Chathurthi-Recipes.jpg 2x" data-file-width="801" data-file-height="540" /></a></span></div></div></div><div class="trow"><div class="tsingle" style="width:115px;max-width:115px"><div class="thumbimage" style="height:113px;overflow:hidden"><span typeof="mw:File"><a href="/wiki/File:Chakli_in_a_bowl.jpg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Chakli_in_a_bowl.jpg/113px-Chakli_in_a_bowl.jpg" decoding="async" width="113" height="113" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Chakli_in_a_bowl.jpg/170px-Chakli_in_a_bowl.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Chakli_in_a_bowl.jpg/226px-Chakli_in_a_bowl.jpg 2x" data-file-width="1920" data-file-height="1920" /></a></span></div></div><div class="tsingle" style="width:153px;max-width:153px"><div class="thumbimage" style="height:113px;overflow:hidden"><span typeof="mw:File"><a href="/wiki/File:Sevai_plain320.jpg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/19/Sevai_plain320.jpg/151px-Sevai_plain320.jpg" decoding="async" width="151" height="113" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/19/Sevai_plain320.jpg/227px-Sevai_plain320.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/19/Sevai_plain320.jpg/302px-Sevai_plain320.jpg 2x" data-file-width="320" data-file-height="240" /></a></span></div></div></div><div class="trow" style="display:flex"><div class="thumbcaption">Examples of dishes mentioned in ancient and medieval period cookbooks and that are part of the modern Indian tradition; clockwise from top left: <i><a href="/wiki/Kachori" title="Kachori">Kachori</a>, Mithai (sweets), <a href="/wiki/Dhokla" title="Dhokla">Dhokla</a>, <a href="/wiki/Modak" title="Modak">Modak</a>, <a href="/wiki/Chakli" title="Chakli">Chakli</a>, <a href="/wiki/Sevai" title="Sevai">Sevai</a></i>.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup></div></div></div></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1237032888/mw-parser-output/.tmulti"><div class="thumb tmulti tright"><div class="thumbinner multiimageinner" style="width:272px;max-width:272px"><div class="trow"><div class="tsingle" style="width:134px;max-width:134px"><div class="thumbimage" style="height:99px;overflow:hidden"><span typeof="mw:File"><a href="/wiki/File:Masaladosamumbai.jpg" class="mw-file-description"><img alt="Dosa" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Masaladosamumbai.jpg/132px-Masaladosamumbai.jpg" decoding="async" width="132" height="99" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Masaladosamumbai.jpg/198px-Masaladosamumbai.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Masaladosamumbai.jpg/264px-Masaladosamumbai.jpg 2x" data-file-width="300" data-file-height="225" /></a></span></div></div><div class="tsingle" style="width:134px;max-width:134px"><div class="thumbimage" style="height:99px;overflow:hidden"><span typeof="mw:File"><a href="/wiki/File:Idli_and_Medu_Vada.JPG" class="mw-file-description"><img alt="Idli and plain vada" src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Idli_and_Medu_Vada.JPG/132px-Idli_and_Medu_Vada.JPG" decoding="async" width="132" height="99" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Idli_and_Medu_Vada.JPG/198px-Idli_and_Medu_Vada.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Idli_and_Medu_Vada.JPG/264px-Idli_and_Medu_Vada.JPG 2x" data-file-width="3648" data-file-height="2736" /></a></span></div></div></div><div class="trow"><div class="tsingle" style="width:127px;max-width:127px"><div class="thumbimage" style="height:93px;overflow:hidden"><span typeof="mw:File"><a href="/wiki/File:Dahi_Vada_or_Dahi_Bhalla.JPG" class="mw-file-description"><img alt="Dahi vada" src="//upload.wikimedia.org/wikipedia/commons/thumb/0/06/Dahi_Vada_or_Dahi_Bhalla.JPG/125px-Dahi_Vada_or_Dahi_Bhalla.JPG" decoding="async" width="125" height="94" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/06/Dahi_Vada_or_Dahi_Bhalla.JPG/188px-Dahi_Vada_or_Dahi_Bhalla.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/06/Dahi_Vada_or_Dahi_Bhalla.JPG/250px-Dahi_Vada_or_Dahi_Bhalla.JPG 2x" data-file-width="5184" data-file-height="3888" /></a></span></div></div><div class="tsingle" style="width:141px;max-width:141px"><div class="thumbimage" style="height:93px;overflow:hidden"><span typeof="mw:File"><a href="/wiki/File:The_real_South_Indian_Bonda.jpg" class="mw-file-description"><img alt="Bonda" src="//upload.wikimedia.org/wikipedia/commons/thumb/0/06/The_real_South_Indian_Bonda.jpg/139px-The_real_South_Indian_Bonda.jpg" decoding="async" width="139" height="93" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/06/The_real_South_Indian_Bonda.jpg/209px-The_real_South_Indian_Bonda.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/06/The_real_South_Indian_Bonda.jpg/278px-The_real_South_Indian_Bonda.jpg 2x" data-file-width="1024" data-file-height="687" /></a></span></div></div></div><div class="trow" style="display:flex"><div class="thumbcaption">The 12th-century Manasollasa describes foods that continue to be part of modern Indian tradition. Above clockwise from top left in Sanskrit: <i>Dosaka</i> (<a href="/wiki/Dosa_(food)" title="Dosa (food)">Dosa</a>), <i>Iddarika</i> and <i>Vataka</i> (<a href="/wiki/Idli" title="Idli">Idli</a> and <a href="/wiki/Vada_(food)" title="Vada (food)">vada</a>), <i>Parika</i> (<a href="/wiki/Pakoda" class="mw-redirect" title="Pakoda">pakoda</a>) and <i>Kshiravata</i> (<a href="/wiki/Dahi_vada" title="Dahi vada">Dahi vada</a>).<sup id="cite_ref-Achaya2003_6-0" class="reference"><a href="#cite_note-Achaya2003-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup></div></div></div></div> <p><a href="/wiki/Ayurveda" title="Ayurveda">Ayurvedic</a> texts classify food into three categories: <i>sattvic</i>, <i>rajasic</i>, and <i>tamasic</i>. <a href="/wiki/Taste" title="Taste">Tastes</a> (rasa) are classified into six types known as <i>shadrasa</i> according to their qualities for an ideal meal: <a href="/wiki/Sweetness" title="Sweetness">sweet</a>, salty, sour, <a href="/wiki/Pungency" title="Pungency">pungent</a>, bitter, and astringent. Traditional meal presentation often includes all six of these qualities.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> Several samhitas from Ayurvedic texts describe and discuss methods for cooking food. They mention recipes for cooking <a href="/wiki/Rice" title="Rice">rice</a> in different ways, some examples include: </p> <ul><li><i><a href="/wiki/Tehri_(dish)" title="Tehri (dish)">Tāpaharī</a></i>, a seasoned rice dish</li> <li><i>Māṃsaudana</i>, rice cooked with meat</li> <li><i>Mudgaudana</i>, rice cooked with <a href="/wiki/Mung_bean" title="Mung bean">mung beans</a></li> <li><i>Kṣīraudana</i>, rice cooked with milk</li> <li><i>Tilaudana</i>, rice seasoned with <a href="/wiki/Sesame" title="Sesame">sesame</a> seeds</li> <li><i><a href="/wiki/Khichdi_(dish)" title="Khichdi (dish)">Khichadi</a></i>, a rice and <a href="/wiki/Lentil" title="Lentil">lentil</a> dish</li> <li><i>Dadhyodana</i>, rice mixed with yogurt</li> <li><i>Takra</i>, a <a href="/wiki/Curd" title="Curd">curd</a> dish</li> <li><i>Yusha,</i> a lentil dish</li> <li><i>Vesavara,</i> a dish made with ground meat</li></ul> <p>The texts also mention different methods to cook <a href="/wiki/Grain" title="Grain">grains</a>, <a href="/wiki/Legume" title="Legume">pulses</a>, <a href="/wiki/Meat" title="Meat">meats</a>, <a href="/wiki/Dairy_product" title="Dairy product">milk products</a>, <a href="/wiki/Vegetable" title="Vegetable">vegetables</a>, <a href="/wiki/Fruit" title="Fruit">fruits</a>, <a href="/wiki/Leaf_vegetable" title="Leaf vegetable">leafy greens</a>, roots, oils, and <a href="/wiki/Sugarcane" title="Sugarcane">sugarcane</a> products to prepare foods.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> They describe varieties of meat recipes such as:<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p> <ul><li><i>Ullupta</i>, a dish made with ground meat</li> <li><i>Bharjita</i>, in which the meat is fried</li> <li><i>Pishta</i> in which meat is made into balls or patties</li> <li><i>Pratapta</i>, in which meat is roasted with clarified butter over a charcoal fire</li> <li><i>Kandupachita</i>, 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</li> <li><i>Parishushka</i> and <i>Pradigdha</i> go by the general name of <i>Shulya</i>, or meat cooked over a charcoal fire</li></ul> <p>Among spice blends, the texts list: </p> <ul><li><i>Trikatu</i>: a mixture of <a href="/wiki/Long_pepper" title="Long pepper">long pepper</a>, <a href="/wiki/Black_pepper" title="Black pepper">black pepper</a>, and dried <a href="/wiki/Ginger" title="Ginger">ginger</a></li> <li><i>Trijataka</i>: a mixture of <a href="/wiki/Cinnamomum_tamala" title="Cinnamomum tamala">cinnamomum tamala</a>, <a href="/wiki/Cardamom" title="Cardamom">cardamom</a>, and <a href="/wiki/Cinnamon" title="Cinnamon">cinnamon</a></li> <li><i>Pancakola</i>: a mixture of long pepper, long-pepper roots, <a href="/wiki/Piper_chaba" title="Piper chaba">piper chaba</a>, <a href="/wiki/Plumbago_zeylanica" title="Plumbago zeylanica">plumbago zeylanica</a> and dry ginger</li></ul> <p>These spice blends are mentioned alongside <a href="/wiki/Turmeric" title="Turmeric">turmeric</a>, <a href="/wiki/Cumin" title="Cumin">cumin seeds</a>, <a href="/wiki/Coriander" title="Coriander">coriander seeds</a>, dried <a href="/wiki/Mango" title="Mango">mango</a>, <a href="/wiki/Mustard_seed" title="Mustard seed">mustard seeds</a>, and edible <a href="/wiki/Camphora_officinarum" title="Camphora officinarum">camphor</a>.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> The blends also appear in medieval cookbooks under the same names.<sup id="cite_ref-ReferenceA_14-0" class="reference"><a href="#cite_note-ReferenceA-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p><p>A chapter in <a href="/wiki/Sushruta_Samhita" title="Sushruta Samhita">Sushruta Samhita</a> is dedicated to dining etiquette, methods of serving food, and the proper placement of each dish before the diner.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> This dining and serving etiquette was also adopted in medieval cookbooks with some variations.<sup id="cite_ref-ReferenceA_14-1" class="reference"><a href="#cite_note-ReferenceA-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Sangam_literature_(3rd_century_BCE_to_c._3rd_century_CE)"><span id="Sangam_literature_.283rd_century_BCE_to_c._3rd_century_CE.29"></span>Sangam literature (3rd century BCE to c. 3rd century CE)</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=3" title="Edit section: Sangam literature (3rd century BCE to c. 3rd century CE)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><a href="/wiki/Sangam_literature" title="Sangam literature">Sangam literature</a> 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 prepared food, and what they served their guests. The poet <a href="/wiki/Avvaiyar_(Sangam_poet)" title="Avvaiyar (Sangam poet)">Avvaiyar</a>, 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 <a href="/wiki/Chola_dynasty" title="Chola dynasty">Chola king</a>.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Lokopakara_(1025_CE)"><span id="Lokopakara_.281025_CE.29"></span>Lokopakara (1025 CE)</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=4" title="Edit section: Lokopakara (1025 CE)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Written by <a href="/wiki/Chavundaraya" title="Chavundaraya">Chavundaraya</a>, 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.<sup id="cite_ref-ReferenceA_14-2" class="reference"><a href="#cite_note-ReferenceA-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Detail_from_Mewar_painting,_ca._1712.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/75/Detail_from_Mewar_painting%2C_ca._1712.jpg/220px-Detail_from_Mewar_painting%2C_ca._1712.jpg" decoding="async" width="220" height="140" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/75/Detail_from_Mewar_painting%2C_ca._1712.jpg/330px-Detail_from_Mewar_painting%2C_ca._1712.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/75/Detail_from_Mewar_painting%2C_ca._1712.jpg/440px-Detail_from_Mewar_painting%2C_ca._1712.jpg 2x" data-file-width="721" data-file-height="460" /></a><figcaption>Women having a traditional meal from <a href="/wiki/Thali" title="Thali">Thali</a>, ca. 1712</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Detail_from_Mewar_painting_manuscript,_ca._1712.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Detail_from_Mewar_painting_manuscript%2C_ca._1712.jpg/220px-Detail_from_Mewar_painting_manuscript%2C_ca._1712.jpg" decoding="async" width="220" height="228" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Detail_from_Mewar_painting_manuscript%2C_ca._1712.jpg/330px-Detail_from_Mewar_painting_manuscript%2C_ca._1712.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/a/a4/Detail_from_Mewar_painting_manuscript%2C_ca._1712.jpg 2x" data-file-width="418" data-file-height="433" /></a><figcaption>Men having a traditional meal from <a href="/wiki/Patravali" class="mw-redirect" title="Patravali">Pattal</a>, ca. 1712</figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="Manasollasa_(1130_CE)"><span id="Manasollasa_.281130_CE.29"></span>Manasollasa (1130 CE)</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=5" title="Edit section: Manasollasa (1130 CE)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Manasollasa" title="Manasollasa">Manasollasa</a></div> <p>This notable text was compiled during the rule of the <a href="/wiki/Chalukya_dynasty" title="Chalukya dynasty">Chalukya</a> king <a href="/wiki/Someshvara_III" title="Someshvara III">Someshvara III</a> 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.<sup id="cite_ref-Achaya2003_6-1" class="reference"><a href="#cite_note-Achaya2003-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-TamangKailasapathy2010_17-0" class="reference"><a href="#cite_note-TamangKailasapathy2010-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> Among meat dishes, the text describes recipes based on pork, venison, goat meat, wild fowl, and fish, among others.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> It has been suggested that <a href="/wiki/Vaddaradhane" title="Vaddaradhane">Vaddaradhane</a>, the <a href="/wiki/Kannada" title="Kannada">Kannada</a> text of Jain Acharya Sivakoti written in 920 CE, contains what may be the earliest mention of <a href="/wiki/Idli" title="Idli">Idali</a>, followed by <a href="/wiki/Manasollasa" title="Manasollasa">Manasollasa</a>.<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> This text also has a chapter dedicated to brewing various types of alcoholic beverages.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Pakadarpana_(1200_CE)"><span id="Pakadarpana_.281200_CE.29"></span>Pakadarpana (1200 CE)</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=6" title="Edit section: Pakadarpana (1200 CE)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>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, vegetables, fruits, refreshments, beverages, and milk products. The text also includes:<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </p> <ul><li>Among non-vegetarian rice preparations, several different kinds of maṁsodana/maṁsānna (meat and rice dishes), lāvaka maṁsodana, and kukkuṭa maṁsodana (chicken and rice dishes).</li> <li>Methods for preparing food according to the seasons, including seasoning food with in-season spices.</li> <li>Explanations for preparing various vegetables using different parts of the plants.</li> <li>Methods for sūpa (shuked, cooked legumes), <a href="/wiki/Macrotyloma_uniflorum" title="Macrotyloma uniflorum">horse gram</a> (dolichos biflorus), <a href="/wiki/Vigna_mungo" title="Vigna mungo">black gram</a> (vigna mungo), <a href="/wiki/Cowpea" title="Cowpea">cow peas</a> (vigna unguiculata), and <a href="/wiki/Chickpea" title="Chickpea">chickpeas</a> (vicer arietinum).</li> <li>Several <a href="/wiki/Panakam" title="Panakam">pānakas</a> (beverages) made from mango, lemon, <a href="/wiki/Garcinia_indica" title="Garcinia indica">kokum</a>, flowers, and berries.</li> <li>Sweets made from milk products such as various types of flavored milk, flavored buttermilk, <a href="/wiki/Kheer" title="Kheer">pasyasam</a>, and flavored yogurts.</li></ul> <div class="mw-heading mw-heading3"><h3 id="Soopa_Shastra_(1508_CE)"><span id="Soopa_Shastra_.281508_CE.29"></span>Soopa Shastra (1508 CE)</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=7" title="Edit section: Soopa Shastra (1508 CE)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Written by <a href="/w/index.php?title=Mangarasa_III&action=edit&redlink=1" class="new" title="Mangarasa III (page does not exist)">Mangarasa III</a>, a follower of <a href="/wiki/Jainism" title="Jainism">Jainism</a>, the <i>Soopa Shastra</i> 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 <a href="/wiki/Suzerainty" title="Suzerainty">suzerainty</a> of the <a href="/wiki/Hoysala_Kingdom" title="Hoysala Kingdom">Hoysala kings</a>.<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> </p> <ul><li>The first chapter describes 35 breads, sweets and snacks, which are now mostly obsolete.</li> <li>The second chapter describes salty, sour, and sweet drinks.</li> <li>The third chapter discusses nine types of payasa (<a href="/wiki/Kheer" title="Kheer">kheer</a>), eight types of cooked rice, and 24 rice dishes.</li> <li>The next three chapters include recipes for 20 dishes with <a href="/wiki/Eggplant" title="Eggplant">eggplant</a>, 16 dishes with <a href="/wiki/Jackfruit" title="Jackfruit">jackfruit</a>, and 25 dishes made with raw <a href="/wiki/Banana" title="Banana">bananas</a> (plantains) and banana flowers.</li> <li>The last chapter contains recipes using bamboo shoots and myrobalan.</li></ul> <p>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. </p><p>The <i>Pishtakadhyaya</i> chapter mentions foods made with flour like <a href="/wiki/Roti" title="Roti">roti</a>, mandige, garige, <a href="/wiki/Dosa_(food)" title="Dosa (food)">dosa</a>, and <a href="/wiki/Idli" title="Idli">idli</a>. Although ancient Kannada poetry has used the term 'rotika' even earlier.<sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Kshemakutuhala_(1549_CE)"><span id="Kshemakutuhala_.281549_CE.29"></span>Kshemakutuhala (1549 CE)</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=8" title="Edit section: Kshemakutuhala (1549 CE)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>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 <i>Kshemakutuhala</i> provides:<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> </p> <ul><li>Different methods of cooking rice, pulses, and lentils</li> <li>Information on spice mixtures and the effects of adding them at different points while cooking</li> <li>Methods for using different cookware for different recipes</li> <li>Recipes for preparing milk products making sweets from them</li> <li>Methods for cooking edible vegetables, leafy greens, flowers, fruits, stalks, bulbs and roots in what is the book's longest chapter.</li> <li>Beverage recipes.</li></ul> <div class="mw-heading mw-heading3"><h3 id="Bhojana_Kutuhala_(1675_CE)"><span id="Bhojana_Kutuhala_.281675_CE.29"></span><i>Bhojana Kutuhala</i> (1675 CE)</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=9" title="Edit section: Bhojana Kutuhala (1675 CE)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The <i>Bhojana Kutuhala</i>, written by Raghunatha<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> between 1675 and 1700, describes numerous ingredients and dishes then common in the <a href="/wiki/Maharashtra" title="Maharashtra">Maharashtra</a> 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 <i>Kṣemakutūhala</i> of <i>Kṣemaśarman</i> and <i>Pākadarpaṇa</i> 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 and observations. </p><p><i>Bhojana Kutuhala</i> records and credits many earlier culinary cookbooks like: </p> <ul><li><i>Pākādhikāra of Vaidaksara</i></li> <li><i>Takravidhi of Rudrayāmala</i></li> <li><i>Bhimabhojanakutuhala of Vaidyadesika</i></li> <li><i>Rucivadhugalaratnamala of Paraparnava</i></li> <li><i>Tambulakapasamgraha of Narasimhabhatta</i></li> <li><i>Vyañjanavarga of Suṣeṇa</i></li> <li><i>Pakadhikarana</i></li> <li><i>Kriradiprakarana</i></li> <li><i>Vastugunahuna</i></li> <li><i>Sakaguna</i></li> <li><i>Annapanavidhi</i></li> <li><i>Takrapanavidhi</i></li> <li><i>Pakamartanda</i></li> <li><i>Vividha Pakabhasmatailadiniramana</i></li> <li><i>Yogacintamani</i></li> <li><i>Takrakalpa</i></li> <li><i>Tambulamanjari</i></li> <li><i>Pakavali</i></li></ul> <p>It also mentions several important treatises, including <i>Paroygaparijata</i>, <i>Kriyasara Vaidyakasabdasindhu</i>, <i>and Hrdayadipaand Vyanjanavarga</i>. The majority of these have not been published in English, while those that have been published lack critical studies.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Sivatattva_Ratnakara_(1699_CE)"><span id="Sivatattva_Ratnakara_.281699_CE.29"></span>Sivatattva Ratnakara (1699 CE)</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=10" title="Edit section: Sivatattva Ratnakara (1699 CE)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>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 <i>tarangas</i>. 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.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Sultanate_and_Mughal_period_cookbooks">Sultanate and Mughal period cookbooks</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=11" title="Edit section: Sultanate and Mughal period cookbooks"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Ni%27matnama-i_Nasir_al-Din_Shah,_1495-1505.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/09/Ni%27matnama-i_Nasir_al-Din_Shah%2C_1495-1505.jpg/220px-Ni%27matnama-i_Nasir_al-Din_Shah%2C_1495-1505.jpg" decoding="async" width="220" height="184" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/09/Ni%27matnama-i_Nasir_al-Din_Shah%2C_1495-1505.jpg/330px-Ni%27matnama-i_Nasir_al-Din_Shah%2C_1495-1505.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/09/Ni%27matnama-i_Nasir_al-Din_Shah%2C_1495-1505.jpg/440px-Ni%27matnama-i_Nasir_al-Din_Shah%2C_1495-1505.jpg 2x" data-file-width="478" data-file-height="399" /></a><figcaption>Samosas being prepared for the Sultan Ghiyath al-Din, the Sultan of Mandu. The <a href="/wiki/Ni%27matn%C4%81mah_Na%E1%B9%A3ir_al-D%C4%ABn_Sh%C4%81h%C4%AB" title="Ni'matnāmah Naṣir al-Dīn Shāhī">Ni'matnama-i Nasir al-Din Shah</a>, 1495–1505</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Babur_at_Mughal_Dastarkhan,_1590_CE.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/92/Babur_at_Mughal_Dastarkhan%2C_1590_CE.jpg/220px-Babur_at_Mughal_Dastarkhan%2C_1590_CE.jpg" decoding="async" width="220" height="143" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/92/Babur_at_Mughal_Dastarkhan%2C_1590_CE.jpg/330px-Babur_at_Mughal_Dastarkhan%2C_1590_CE.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/92/Babur_at_Mughal_Dastarkhan%2C_1590_CE.jpg/440px-Babur_at_Mughal_Dastarkhan%2C_1590_CE.jpg 2x" data-file-width="572" data-file-height="372" /></a><figcaption>Babur at <a href="/wiki/Dastarkh%C4%81n" title="Dastarkhān">Dastarkhan</a>, Mughal painting, 1590 CE.</figcaption></figure> <p>Under the Turkic Sultanate and <a href="/wiki/Mughal_Empire" title="Mughal Empire">Mughal period</a>, several new foods were introduced like <a href="/wiki/Samosa" title="Samosa">samosas</a>, <a href="/wiki/Naan" title="Naan">naan</a>, <a href="/wiki/Yahni" title="Yahni">yahni</a>, <a href="/wiki/Korma" title="Korma">korma</a>, <a href="/wiki/Kebab" title="Kebab">kebab</a>, <a href="/wiki/Keema_matar" title="Keema matar">keema</a>, <a href="/wiki/Halva" title="Halva">halva</a>, <a href="/wiki/Haleem" title="Haleem">haleem</a>, and <a href="/wiki/Jalebi" title="Jalebi">Jalebi</a>.<sup id="cite_ref-GestelandGesteland2010_28-0" class="reference"><a href="#cite_note-GestelandGesteland2010-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="The_Ni'matnama_(c._1500)"><span id="The_Ni.27matnama_.28c._1500.29"></span>The Ni'matnama (c. 1500)</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=12" title="Edit section: The Ni'matnama (c. 1500)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Ni%27matnama" class="mw-redirect" title="Ni'matnama">Ni'matnama</a></div> <p>The <i>Ni'matnama</i> is a collection of the recipes written during the rule of the <a href="/wiki/Malwa_Sultanate" title="Malwa Sultanate">Malwa Sultanate</a>, <a href="/wiki/Ghiyath_Shah" title="Ghiyath Shah">Ghiyath Shahi</a>, and his son and successor, Nasir Shah. It contains recipes for food, medicine, and aphrodisiacs.<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> It also includes a sections on preparing <a href="/wiki/Betel" title="Betel">betel</a> leaves.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> and information on unique pickles made from edible flowers.<sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> There are recipes for preparing ground meat, samosas, halva, and sherbets.<sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Ain-i-Akbari_(1590)"><span id="Ain-i-Akbari_.281590.29"></span>Ain-i-Akbari (1590)</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=13" title="Edit section: Ain-i-Akbari (1590)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The first book of <i><a href="/wiki/Ain-i-Akbari" title="Ain-i-Akbari">Ain-i-Akbari</a></i> (the third volume of the <a href="/wiki/Akbarnama" title="Akbarnama">Akbarnama</a>), written in 1590, gives several recipes, mainly those popular among the Mughal elite.<sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> <i>Ain-i-Akbari</i> divides recipes into three categories of <i>sufiyana</i>: meat-free dishes, meat-and-rice dishes, and meats cooked with spices.<sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Alwan-e-Nemat_(17th_century)"><span id="Alwan-e-Nemat_.2817th_century.29"></span>Alwan-e-Nemat (17th century)</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=14" title="Edit section: Alwan-e-Nemat (17th century)"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><i>Alwan-e-Nemat</i> is a book of 101 recipes from the kitchen of Mughal emperor <a href="/wiki/Jahangir" title="Jahangir">Jahangir</a>.<sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-36" class="reference"><a href="#cite_note-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> It also dedicates a chapter to dining etiquette. The book describes the method for laying out <a href="/wiki/Dastarkh%C4%81n" title="Dastarkhān">Dastarkhan</a>: 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.<sup id="cite_ref-37" class="reference"><a href="#cite_note-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Nuskha-e-Shahjahani">Nuskha-e-Shahjahani</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=15" title="Edit section: Nuskha-e-Shahjahani"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>This work includes <a href="/wiki/Pilaf" title="Pilaf">Pilaf</a> recipes<sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> from <a href="/wiki/Shah_Jahan" title="Shah Jahan">Shah Jahan</a>'s reign.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="British_period">British period</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=16" title="Edit section: British period"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:A_Indian_style_Beef_Curry_from_Tuen_Mun_Curry_House.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/cb/A_Indian_style_Beef_Curry_from_Tuen_Mun_Curry_House.jpg/220px-A_Indian_style_Beef_Curry_from_Tuen_Mun_Curry_House.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/cb/A_Indian_style_Beef_Curry_from_Tuen_Mun_Curry_House.jpg/330px-A_Indian_style_Beef_Curry_from_Tuen_Mun_Curry_House.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/cb/A_Indian_style_Beef_Curry_from_Tuen_Mun_Curry_House.jpg/440px-A_Indian_style_Beef_Curry_from_Tuen_Mun_Curry_House.jpg 2x" data-file-width="6224" data-file-height="4672" /></a><figcaption>Curry as it is known today emerged during this period when <a href="/wiki/New_World" title="New World">New World</a> ingredients like <a href="/wiki/Chili_pepper" title="Chili pepper">chili peppers</a> and <a href="/wiki/Tomato" title="Tomato">tomato</a> became popular.</figcaption></figure> <p><a href="/wiki/British_Raj" title="British Raj">British rule</a> saw the publication of several cookbooks, some intended for the British elite, others for locals, often in languages like <a href="/wiki/Gujarati_language" title="Gujarati language">Gujarati</a>, <a href="/wiki/Bengali_language" title="Bengali language">Bangli</a> and <a href="/wiki/Hindi" title="Hindi">Hindi</a>. These include: </p> <ul><li><i>Sarabhendra Pakasasthram</i> (1816–1825) in <a href="/wiki/Marathi_language" title="Marathi language">Marathi</a><sup id="cite_ref-41" class="reference"><a href="#cite_note-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup></li> <li><i>Pak-Shastra</i> (1878) in Gujarati</li> <li><i>Culinary Jotting for Madras</i> (1891), later republished as Vwyer's Indian Cookery.</li> <li><i>Mistanna Pak</i> (1904) in Bengali</li> <li><i>Bengal Sweets</i> (1921) by Haldar<sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-43" class="reference"><a href="#cite_note-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup></li> <li><i>Recipes-Of-All-Nations</i> (1923) by <a href="/wiki/Countess_Morphy" title="Countess Morphy">Countess Morphy</a>, has an Indian section that mentions <a href="/wiki/Gulgula_(doughnut)" title="Gulgula (doughnut)">gulgula</a>, <a href="/wiki/Halva" title="Halva">halwa</a>, and <a href="/wiki/Khoa" title="Khoa">khoa</a>.</li> <li><i>Pak Chandrika</i> (1929<i>)</i> by Maniram Sharma in Hindi</li> <li><i>Indian Cookery</i> (1930s) by <a href="/wiki/Veeraswamy" title="Veeraswamy">Veeraswamy</a> who established England's oldest existing Indian restaurant.</li> <li><i>Vrahad Pak Vigyan</i> (1939) Pandit Nrisinghram in Hindi</li> <li><i>Navin-Pak shastra</i></li></ul> <p>"English vegetables" (cabbage, cauliflower, tomato, turnip, etc.) as they were at one time termed, became common during this period.<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup> </p><p>The 1939 cookbook <i>Vrahad Pak Vigyan</i>, written in Hindi, has a special section on "<i>Angreji</i>" (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). </p> <div class="mw-heading mw-heading2"><h2 id="Freedom_struggle_and_Indian_independence">Freedom struggle and Indian independence</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=17" title="Edit section: Freedom struggle and Indian independence"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The following cookbooks were published during <a href="/wiki/Indian_independence_movement" title="Indian independence movement">India's struggle for independence</a> and after <a href="/wiki/Partition_of_India" title="Partition of India">India achieved independence</a> from Britain: </p> <ul><li><a href="/wiki/Dalda" title="Dalda">Dalda</a> Cookbook (1949): <sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> An illustrated, best-seller published in English, Hindi, <a href="/wiki/Tamil_language" title="Tamil language">Tamil</a> and Bengali by Dalda Advisory Service. Its Pakistani counterpart is still being published.</li> <li><i>Modern Cookery Vo.l I</i> by <a href="/wiki/Thangam_Philip" title="Thangam Philip">Thangam Philip</a> (1946)<sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup></li> <li><i>Indian Cooking</i> by Savitri Chawdhary (1954) written by an Indian housewife who immigrated to England.<sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup></li> <li><i>Pak Ratnakar</i> (1958)</li></ul> <div class="mw-heading mw-heading2"><h2 id="Internationalization_of_Indian_cooking">Internationalization of Indian cooking</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=18" title="Edit section: Internationalization of Indian cooking"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Madhur_Jaffrey_crop.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/58/Madhur_Jaffrey_crop.jpg/170px-Madhur_Jaffrey_crop.jpg" decoding="async" width="170" height="228" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/58/Madhur_Jaffrey_crop.jpg/255px-Madhur_Jaffrey_crop.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/58/Madhur_Jaffrey_crop.jpg/340px-Madhur_Jaffrey_crop.jpg 2x" data-file-width="1870" data-file-height="2508" /></a><figcaption>Cookbook author <a href="/wiki/Madhur_Jaffrey" title="Madhur Jaffrey">Madhur Jaffrey</a> at a book signing in <a href="/wiki/Vancouver" title="Vancouver">Vancouver</a>, 2010</figcaption></figure> <p>With large-scale migration of Indians to North America, and with India's increasing international influence, a new set of cookbook authors emerged: </p> <ul><li><i>An Invitation to Indian Cooking</i>, <a href="/wiki/Madhur_Jaffrey" title="Madhur Jaffrey">Madhur Jaffrey</a>, (1973),<sup id="cite_ref-48" class="reference"><a href="#cite_note-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> who has since then written a series of popular cook books.</li> <li>Classic Indian Cooking, by <a href="/w/index.php?title=Julie_Sahni&action=edit&redlink=1" class="new" title="Julie Sahni (page does not exist)">Julie Sahni</a> (1980), the founder of the Indian Cooking School, established 1973 in New York City.<sup id="cite_ref-49" class="reference"><a href="#cite_note-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup></li> <li><i>Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking</i> by <a href="/wiki/Yamuna_Devi" title="Yamuna Devi">Yamuna Devi</a> (1987)</li></ul> <p>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: </p> <ul><li>The Pleasures of Vegetarian Cooking, <a href="/wiki/Tarla_Dalal" title="Tarla Dalal">Tarla Dalal</a> (1974), followed by 170 other cookbook titles</li></ul> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=19" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1184024115">.mw-parser-output .div-col{margin-top:0.3em;column-width:30em}.mw-parser-output .div-col-small{font-size:90%}.mw-parser-output .div-col-rules{column-rule:1px solid #aaa}.mw-parser-output .div-col dl,.mw-parser-output .div-col ol,.mw-parser-output .div-col ul{margin-top:0}.mw-parser-output .div-col li,.mw-parser-output .div-col dd{page-break-inside:avoid;break-inside:avoid-column}</style><div class="div-col" style="column-width: 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.citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFDasgupta2016" 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Haldar, Itiriti</a></span> </li> <li id="cite_note-43"><span class="mw-cite-backlink"><b><a href="#cite_ref-43">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.backtogodhead.in/cooking-class-lesson-32-by-yamuna-devi/">Cooking Class: Lesson 32 by Yamuna Devi Nov 1, 1997, Lord Krsna's Cuisine, Volume-31 Number-06, Yamuna Devi Dasi</a></span> </li> <li id="cite_note-44"><span class="mw-cite-backlink"><b><a href="#cite_ref-44">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMukerji1901" class="citation book cs1">Mukerji, Nitya Gopal (1901). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=tZxBAAAAIAAJ&dq=%22English+vegetables%22+in+India+tomato+potato&pg=PA350"><i>Hand-book of Indian Agriculture</i></a>. Thacker, Spink & Company.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Hand-book+of+Indian+Agriculture&rft.pub=Thacker%2C+Spink+%26+Company&rft.date=1901&rft.aulast=Mukerji&rft.aufirst=Nitya+Gopal&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DtZxBAAAAIAAJ%26dq%3D%2522English%2Bvegetables%2522%2Bin%2BIndia%2Btomato%2Bpotato%26pg%3DPA350&rfr_id=info%3Asid%2Fen.wikipedia.org%3AIndian+cookbooks" class="Z3988"></span></span> </li> <li id="cite_note-45"><span class="mw-cite-backlink"><b><a href="#cite_ref-45">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation journal cs1"><a rel="nofollow" class="external text" href="https://books.google.com/books?id=OYsPAQAAIAAJ&q=dalda+cook+book">"Swatantra"</a>. <i>Swatantra</i>. <b>9</b> (1–26): 47. 1954.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Swatantra&rft.atitle=Swatantra&rft.volume=9&rft.issue=1%E2%80%9326&rft.pages=47&rft.date=1954&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DOYsPAQAAIAAJ%26q%3Ddalda%2Bcook%2Bbook&rfr_id=info%3Asid%2Fen.wikipedia.org%3AIndian+cookbooks" class="Z3988"></span></span> </li> <li id="cite_note-46"><span class="mw-cite-backlink"><b><a href="#cite_ref-46">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAppadurai1988" class="citation journal cs1">Appadurai, Arjun (January 1988). "How to Make a National Cuisine: Cookbooks in Contemporary India". <i>Comparative Studies in Society and History</i>. <b>30</b> (1): 3–24. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1017%2FS0010417500015024">10.1017/S0010417500015024</a>. <a href="/wiki/S2CID_(identifier)" class="mw-redirect" title="S2CID (identifier)">S2CID</a> <a rel="nofollow" class="external text" href="https://api.semanticscholar.org/CorpusID:55081853">55081853</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Comparative+Studies+in+Society+and+History&rft.atitle=How+to+Make+a+National+Cuisine%3A+Cookbooks+in+Contemporary+India&rft.volume=30&rft.issue=1&rft.pages=3-24&rft.date=1988-01&rft_id=info%3Adoi%2F10.1017%2FS0010417500015024&rft_id=https%3A%2F%2Fapi.semanticscholar.org%2FCorpusID%3A55081853%23id-name%3DS2CID&rft.aulast=Appadurai&rft.aufirst=Arjun&rfr_id=info%3Asid%2Fen.wikipedia.org%3AIndian+cookbooks" class="Z3988"></span></span> </li> <li id="cite_note-47"><span class="mw-cite-backlink"><b><a href="#cite_ref-47">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.laindonhistory.org.uk/page_id__528.aspx">A Memory of my Mother Savitri Devi Chowdhary 1919 - 1996, Shakun Banfield née Chowdhary</a>,</span> </li> <li id="cite_note-48"><span class="mw-cite-backlink"><b><a href="#cite_ref-48">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDutta2014" class="citation news cs1">Dutta, Kunal (2014-10-05). <a rel="nofollow" class="external text" href="https://www.independent.co.uk/news/people/madhur-jaffrey-the-doyenne-of-curry-is-back-but-tikkas-not-9774961.html">"Madhur Jaffrey: The doyenne of curry is back... but tikka's not"</a>. <i>The Independent</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2018-09-03</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Independent&rft.atitle=Madhur+Jaffrey%3A+The+doyenne+of+curry+is+back...+but+tikka%27s+not&rft.date=2014-10-05&rft.aulast=Dutta&rft.aufirst=Kunal&rft_id=https%3A%2F%2Fwww.independent.co.uk%2Fnews%2Fpeople%2Fmadhur-jaffrey-the-doyenne-of-curry-is-back-but-tikkas-not-9774961.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AIndian+cookbooks" class="Z3988"></span></span> </li> <li id="cite_note-49"><span class="mw-cite-backlink"><b><a href="#cite_ref-49">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://dinersjournal.blogs.nytimes.com/2010/04/30/q-a-with-julie-sahni-round-three/">Q. & A. With Julie Sahni (Round Three) THE NEW YORK TIMES APRIL 30, 2010</a></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Indian_cookbooks&action=edit&section=21" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/40px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/60px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/80px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></span></span></div> <div class="side-box-text plainlist">Wikibooks <a href="https://en.wikibooks.org/wiki/Cookbook" class="extiw" title="wikibooks:Cookbook">Cookbook</a> has a recipe/module on <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"><div class="plainlist" style="margin-left: 1.6em;"> <ul><li><i><b><a href="https://en.wikibooks.org/wiki/Cookbook:Table_of_Contents" class="extiw" title="wikibooks:Cookbook:Table of Contents"> Table of Contents</a></b></i></li></ul> </div></div></div> </div> <ul><li><a href="https://en.wikibooks.org/wiki/Cookbook:Table_of_Contents" class="extiw" title="b:Cookbook:Table of Contents">The Wikibooks' open-content cookbook anyone can edit</a></li> <li><a rel="nofollow" class="external text" href="http://digital.lib.msu.edu/projects/cookbooks/">Feeding America at Michigan State University Digital Library</a>—a collection of influential early American cookbooks, including a large number of books specializing in immigrant cuisine</li> <li><a rel="nofollow" class="external text" href="http://www.nypl.org/news/treasures/index.cfm?vidid=8">Menus and Cookbooks at The New York Public Library</a></li></ul>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1" alt="" width="1" height="1" style="border: none; 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