Aryan Cuisine

Derived from the Semitic origins of "haras" meaning "to break" to describe the action of breaking and pounding the grains, meat and rice before mixing it with water to create a porridge. ·          10th-century cookbook Kitab Al Tabikh ·          13th-century Andalusian cookbook Kitab Fadalat al-khiwan National dish of Armenia According to Armenian lore, Gregory the Illuminator order to cook a meal of love and charity to the poor. There weren't enough sheep to feed the crowds so wheat was added to the cooking pots. They noticed that the wheat was sticking to the bottom of the cauldrons. Saint Gregory advised, "Harekh! Stir it!" Thus, the name of the dish, harissa, came from the saint's own words. Since then till now the dish is traditionally served on Easter day. Iran ·          Persian author Magaret Shaida believes that...

  Food historians usually associate the style of Dumpukht with the Mughlai cuisine which is believed to be derived from Turks, Persian or Central Asian cuisine. The term etymologically derives from Persia. Dum means 'to keep food on slow fire - and (cooked in steam) and pukht means 'process of cooking', thus meaning 'cooking on slow fire'. The method often requires over night or long hours cooking times. Slow cooking is a cooking technique associated Turks, Persian or Central Asian invaders in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with few spices. Present day in Baluchistan, some part of Iran, Afghanistan, north India and Kashmir doing the same patterns of cooking   not only in the variety of cuisine but also in the ingredients used like mutton, Desi ghee, spices including cardamom and saffron. Dumpukht originate Dum cooking entered India by way of Persia some 400 years...