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Farhang i Irān-zamīn i/3 (1332), pp. 205–70.

See also ṭabbāk̲h̲ī in Mus̲h̲ār.

§ 657. It is now established that the Niʿmat-nāmah i Nāṣir-S̲h̲āhi was written for Nāṣir al-Dīn K̲h̲aljī, King of Mālwah 906–16/1500–10 (cf. pl. i § 992).

Niʿmat-nāmah i Nāṣir-S̲h̲āhī (beg. Kitāb i N.-n. i N.-S̲h̲. u ʿitr-nāmah u tarkīb i k̲h̲wus̲h̲-būʾīhā u tarkīb i c̲h̲auwah¹ u tarkīb i tēlhā-yi² k̲h̲wus̲h̲-būy u tarkīb i puk̲h̲tan i kāfūr), a large work on Indian cookery, the preparation of perfumes etc.: Ethé 2775 (defective and disarranged. Foll. 196. Illustrated. Earlier than 1044/1634–5).

§ 658. Mīrzā Nūr al-Dīn M. “‘Ālī” b. Ḥakīm Fatḥ al-Dīn S̲h̲īrāzī, who was for a time in Aurangzeb’s reign Superintendent (Dārōg̲h̲ah) of the Royal Kitchen (Bāwarc̲h̲ī-k̲h̲ānah) with the title of Niʿmat K̲h̲ān (conferred upon him in 1104/1692–3), and who died at Delhi in 1122/1710, has already been mentioned as the author of the tafsīr entitled Niʿmat i ʿuẓmā (pl. i § 32), the Waqāʾiʿ i Ḥaidarābād (pl. i § 751 (1)), the Jang-nāmah (pl. i § 751 (2)) and the Bahādur-S̲h̲āh-nāmah (pl. i § 758 (2)).

K̲h̲wān i niʿmat (beg. Nusk̲h̲ahā-yi jamī i aṭʿimah kih Niʿmat K̲h̲ān i ‘Ālī taʾlīf numūdah musammā bah K̲h̲wān i niʿmat kardah Ṭāhirī gūs̲h̲t birinjī raug̲h̲an), Berlin 321 (foll. 164), 322 (foll. 196. ah 1208/1793–4), Āṣafīyah ii p. 1528 no. 108.

§ 659. Mīr ʿAbd al-Wāḥid “D̲h̲auqī” Bilgrāmī d. 1133/1720–1.

S̲h̲akaristān i k̲h̲ayāl, description of sweetmeats, in verse: Lucknow 1262/1846* (20 pp. Muṣṭafāʾī Pr.), 1288/1871*; 1882°; Mus̲h̲ār i 1039.

§ 660. Ḥusain ʿAlī Khān b. Nawwāb Sālār-Jang Bahādur (Ḥ. ʿA. K̲h̲. b. Qāsim ʿAlī K̲h̲ān according to Decourdemanche s.p. 1878).

¶ Majmūʿat al-ṭaʿām, a cookery book written for Mordaunt Ricketts, British Resident at the Court of Lucknow, and divided into twenty chapters containing seventy recipes: Blochet iv 2412 = Decourdemanche s.p. 1878 (foll. 29. Accompanied by an English translation (foll. 72). ah 1241/1826).

§ 661. Appendix

(1)

Alwān i niʿmat (beg. Sp. i bī-q. mar K̲h̲āliqī rā sazā-st kih aqsām i maṭʿūmāt dar dāʾirah i kāʾināt), an Indian cookery book by Ḥājjī Qambar in ten bābs ((1) dar aqsām i nānhā, (2) … kabābhā, (3) … pilāw u k’hic̲h̲rī wa-g̲h̲., (4) … dū-piyāzah-hā, (5) … qalyah-hā, (6) … ās̲h̲ wa-g̲h̲., (7) … ḥalwīyāt, (8) … s̲h̲īr i nai wa-g̲h̲., (9) … murabbāhā, (10)… āc̲h̲ār): Berlin 324 (Bābs i–ii and part of iii. Foll. 73. Modern), 325 (Bāb x preceded by a fragment of Bāb ix. Foll. 22. Same hand).

(2)

Alwān i niʿmat, recipes, by Sundar Lāl: Lahore 1268/ 1851* (p. 176).

(3)

Alwān i niʿmat (dar taiyārī i aqsām i s̲h̲īrīnī): Āṣafīyah ii p. 1762 nos. 208, 207, 209.

(4)

dar Bayān i tarkībāt i k̲h̲wurdanī: Leyden v p. 268 no. 2687 (1) (59 pp. Utrecht 24).

(5)

Cookery book (beg…. ammā baʿd c̲h̲unīn gūyad aqall wa-aḍʿaf ʿibād Allāh al-muḥtāj fī [sic] g̲h̲afr Allāh … Qism i nānhā-yi), an Indian work on cookery, baking and pastry-making, without title on author’s name: Blochet ii 918 (foll. 60. Late 18th cent.).

(6)

Kanz al-ḥalāwat, on sweetmeats: Browne Suppt. 1501 (2) (extracts only. Christ’s Dd. 3. 2, foll. 106b–129. Followed by another treatise on sweetmeats, foll. 130b–132b).

(7)

K̲h̲ulāṣat al-maʾkūlāt wa-’l-mas̲h̲rūbāt, called K̲h̲wān i alwān i niʿmat in the heading of a table of content prefixed to the b.m. ms. by another hand (beg. Zi k̲h̲wān i faḍl i k̲h̲wud Farmān-nawālah * Ma-kun bar maṭbak̲h̲ i g̲h̲airī ḥawālah *), an anonymous Indian cookery book completed perhaps in 1179/1765–6 (but this, given as the date of completion at the end of the b.m. ms., may be merely the date of transcription) and divided into an introduction (on the observances preliminary to eating) and forty bābs: Rieu ii 490a (perhaps ah 1179/1765–6: see above), Āṣafīyah ii p. 1762 no. 210 (ah 1225/1810), Eton 74 (?).

(8)

K̲h̲wān i niʿmat: Āṣafīyah iii p. 718 (ah 1257/1841).

(9)

K̲h̲wān i niʿmat: Browne Suppt. 459 (King’s 157).

(10)

K̲h̲wān i niʿmat (beg. in the [Patna] ed. of 1287: al-Ḥ. l. ʿalā naʿmāʾihi … Bar d̲h̲āʾiqah-gīrān i ṭaʿām i pur-lad̲h̲d̲h̲at u namak-c̲h̲as̲h̲ān i māʾidah i k̲h̲wān i niʿmat mubarhan u huwaidā bād kih īn tarkīb i c̲h̲and aqsām dar ṣanʿat i puk̲h̲t i ṭaʿām az maṭbak̲h̲ i k̲h̲āṣṣ i amīr i ʿiẓām Nawwāb Qāsim ʿAlī ¶ K̲h̲ān Bahādur Qiyām-Jang³ intik̲h̲āb numūdah dar-īn aurāq zīb i aqlām s̲h̲ud …; Tarkīb i puk̲h̲tan i yak̲h̲nī pilāʾu).

Editions: [Bombay? 1800?°] (ends Tamām s̲h̲ud kitāb i K̲h̲wān i niʿmat. Pp. 36); Lucknow 1262/1846* (on the margin of “D̲h̲auqī” Bilgrāmī’s S̲h̲akaristān i k̲h̲ayāl, (§ 659 above) pp. 20. Cf. Sprenger no. 195); [Lucknow, 1850?°] (K̲h̲. i n. With some additional recipes by ʿAbd al-ʿAlī Gōpāmauʾī. Pp. 12); [Lucknow] N.K., 1288/1871°* (S̲h̲akaristān i k̲h̲ayāl u K̲h̲wān i niʿmat, the latter on the margin. Pp. 20); [Lucknow] 1882° (S̲h̲. i k̲h̲. u K̲h̲. i n., the latter on the margin. Pp. 20); Delhi 1285/1868* (pp. 16); [ʿAẓīmābād, i.e. Patna] C̲h̲as̲h̲mah i ʿilm Pr., 1287/1870* (pp. 16); As̲h̲rafābād, Muḥammadī Pr. 1293/ 1876* (with an Urdu homily entitled ʿUjālah i nāfiʿah by M. ʿAbd al-s̲h̲akūr Ḥakīm on the margin. Pp. 16).

Translation: Indian cookery, as practised and described by the natives of the East. [Mainly the K̲h̲wān i niʿmat]. Translated by S. Arnot. Pp. 36 (in Miscellaneous translations from Oriental languages Vol. i), London 1831 (Oriental Translation Fund).

(11)

K̲h̲wān i ni‘mat (beg. al-Ḥ. l…. ammā baʿd Ḥaqq jalla jalāluhu wa-ʿamma nawāluhu dar-īn pahn k̲h̲wān i ʿaṭā), an Indian cookery book, consisting of detached recipes, without preface or author’s name: Rieu ii 839b (ah 1216/1801). foll. 295–344.

(12)

(K̲h̲wān i niʿmat) (beg. Bāb i awwal dar puk̲h̲tan i nān u kulīc̲h̲ah u sāk̲h̲tan i k̲h̲amīr-māyah i nān u nān i K̲h̲aṭāʾī k̲h̲āṣṣah Nān i K̲h̲aṭāʾī maidah rūḥ i nabāt raug̲h̲an), a cookery book divided (according to a prefixed table of contents) into thirty-eight bābs, of which the last is dar aqsām i s̲h̲īr i nai: Berlin 323 (ending with Bāb 37 on ḥalwīyāt. Foll. 69. Owner’s note of 1255/1839), possibly also Ivanow 1628 (1) K̲h̲wān i s̲h̲awwāq. (See below under that title).

(13)

K̲h̲wān i niʿmat, as it is called in the colophon (beg. S̲h̲ukr^un li-ilāhⁱⁿ huwa bi-’l-ḥamdi ḥaqīqu *), a cookery book translated in 1837 by S̲h̲. Hankā from an English original obtained from his master at Muẓaffarpūr: Rieu iii 996b (19th cent.).

(14)

(K̲h̲wān i s̲h̲awwāq) (beg. Bāb i awwal dar sāk̲h̲tan i nān u kulīc̲h̲ah u sāk̲h̲tan i k̲h̲amīr-māyah i nān), a cookery book in forty-five bābs, possibly identical with no. 12 above: Ivanow 1628 (1) without preface and defective at end. 40 bābs only. (18th cent.).

(15)

Kitāb al-aṭʿimah, as it is called at the end (beg. Nān i Yazdī maidā [sic] (fī nusk̲h̲ah pā’ō utār 12) raug̲h̲an s̲h̲īr), a cookery book without preface, ¶ the first recipes being for nān i Yazdī, nān i tang, nān i panīrī and nān i Bāqir-k̲h̲ānī: Berlin 320 (foll. 97. (ah 1272/1856 [?]).

(16)

Kitāb al-ṭaʿām a cookery book in 22 books: Eton 73 (“Finished 1135 ’).

(17)

Muk̲h̲taṣarāt i nusk̲h̲aʾī c̲h̲and dar bāb i puk̲h̲tan i nān u pilāw u qalyah wa-g̲h̲airah, recipes taken from a kitāb i K̲h̲wān i niʿmat and divided into twelve bābs ((1) dar puk̲h̲tan i nān, (2) … āsh, (3)… qalyah, (4)… dū-piyāzah, (5) … bhurtah, (6)… zīr-biryānī, (7)… pilāw, (8) … k’hic̲h̲rī, (9) … harīsah, (10)… kūkū, (11) … k̲h̲āgīnah i c̲h̲ās̲h̲nīdār, (12) … kabāb i murg̲h̲): Ethé 2792 (7) (foll. 98a–136a).

(18)

Muntak̲h̲ab al-niʿam: Āsafīyah ii p. 1762 no. 208.

Edition (?): M. al-n. yaʿnī k̲h̲wān i niʿmat i Fārisī, Bombay 1307/1889° (pp. 56).

(19)

Nān u namak. See Nusk̲h̲ah i S̲h̲āh-Jahānī.

(20)

Niʿmat-nāmah, anon., Indian recipes: Ellis Coll. M 309 (51 foll. Early 19th cent.).

(21)

Nusk̲h̲ah-hā-yi k̲h̲wān i niʿmat, or, as it is called in the colophon, Nusk̲h̲ah i aqsām i ṭaʿāmāt, a cookery book by Nawwāb G̲h̲ulām-Ḥusain K̲h̲ān b. Nawwāb Aʿẓam K̲h̲ān, divided into numerous qisms, the first dealing with the ananās, or pineapple, the second with the turunj, or citron: Bodleian 1241 (61) (ah 1197/1783).

(22)

Nusk̲h̲ah i S̲h̲āh-Jahānī, as it is called in the colophon of the Madras ms. (perhaps for Nusk̲h̲ahā-yi S̲h̲āh-Jahānī), or Nān u namak, as it is called in a note on the title-page of Ethé 2978, (beg. Dastūr i puk̲h̲tan i aṭʿimah kih dar sarkār i Pāds̲h̲ā, S̲h̲āh-Jahān maʿah wazn ba-ʿamal mī āmad bar dah qism ast), a cookery book professing to give the recipes used in S̲h̲āh-Jahān’s kitchen divided into ten qisms ((1) dar istiʿmāl i nānhā, (2) … ās̲h̲hā, (3) … qalyah-hā u dū-piyāzah-hā, (4) dar anwāʿ i bhurtah, (5) … zīr-biryān, (6) … pūlāw, (7) … kabābhā, (8) … harīsah u k̲h̲āgīnah, (9) s̲h̲ūlah k’hic̲h̲rī samūsah wa-g̲h̲airah, (10) dar anwāʿ i murabbā wa-g̲h̲airah …): Madrās i 526 (p. 186. ah 1263/1847), Ethé 2978 (breaks off in Qism ix).

Edition: Nuskha-e-Shah Jahani. Critically edited with introduction by Syed Muhammed Fazlulla Sahib … Madrās 1956‡ (Madras Government Oriental Series, No. cxxxvi. Nuri Pr. Madras).

Presumably the Urdu work K̲h̲wān i niʿmat i kalān (aqsām i ṭaʿām i S̲h̲āh-Jahānī) by Muḥammad Mīr Ḥasan (Edition: place? 1887: see Āṣafīyah ii p. 1762 no. 215) is translated from or based upon the work described above.

(23)

Risālah dar bayān i aṭʿimah, on Indian cookery: r.a.s. P. 213 (foll. 13).

(24)

¶ (Risālah i k’hic̲h̲ṛī) (beg. Bāb i awwal dar bayān i aqsām i k’hic̲h̲ṛī), on the preparation of various Indian sweetmeats, etc., in fourteen bābs: Ivanow 1628 (2) (foll. 98b–114. 18th cent.), probably also Ethé 2776 (foll. 17).

(25)

Tuḥfat al-aḥibbāʾ, on foods and drinks: Tihrān 1280/1863–4 (Mus̲h̲ār 362); 1308/1890–1 (D̲h̲arīʿah iii p. 408 no. 1464; Mus̲h̲ār 362).

(26)

Tuḥfat al-maʾkūlāt, a collection of culinary recipes: Browne Suppt. 1501 (1) (foll. 5b–105a. Christ’s Dd. 3. 2 (1)).

next chapter: 7.8 Falconry, Farriery, Pigeon Flying, etc.