Perron was met with surprise because there was nothing back home in France that was called ‘French Toast’, but he thoroughly relished the offering from his kitchen.
And to no surprise of his, he started the first bakery that produced the classic Matri in the afterglow of Delhi Durbar of 1911. Latif Khan took Rehmat Baig as his student of the craftsmanship of which he had become a maestro.
The 10th century culinary treatise of Abbasid era, Kitab al-Tabikh where more than ninety recipes of sweets has been cited has also mentioned these fritters as Zulaabiyyah.
Story of a hyperlocal herbal beverage of Indian subcontinent by Rehan Asad Rooh Afza, a traditional syrup (sherbet) is a beverage of middle class Indian household for summers. From one of the most favorite refreshing drink of common Indian masses to the road side sabeels (stalls serving food & water in Ashura) & bhandara (public […]
Food story by Indo-Islamic Culture Zarda is a traditional dessert of Indian subcontinent that is also popular among the locals as Meethe Chawal (Sweet Rice). It has been prepared by boiling rice, & adding flavors by the colors, milk, sugar, cardamoms, raisins, saffron, Pistachios, & almonds. The word Zarda ( زردہ) is derived from the […]
A food story of Indian snack by Indo-Islamic Culture Samosa, one of the most popular Indian snack is triangular fried savory made up of white flour (Maida) filled with potatoes, peas & lentils. The North Indian version is little big larger in size in comparison with other places in India. The another version of Samosa […]
Historical time line of leavened bread by Indo Islamic Culture The Persian word Naan (نان) is the term used for the flat leavened bread that is prepared in traditional tandoor. Today it forms one of the most popular thick flat bread served with South Asian foods in India, Pakistan & Bangladesh. In present Iran, the […]