also different kinds of sweetened nuts; then two cups of weak
tea strongly sweetened with sugar and highly flavoured with
cardamoms are drunk ; after which a cup of plain tea is taken
to correct the palate. The cooking is sometimes of a decidedly
simple nature, the great pot being continually on the fire, so that
the hungry one may help himself at pleasure. Sqmetimes the
meats may have been cooking for days, as additional portions of
flesh, etc., are popped into the pot as fancy dictates.
Amongst the Hindus, the feasts given by the Brahmins,
Gujeratis or Bhattias are generally served and carried out much
the same way in all the different provinces and states of India.
When the guests invited have been received in the reception
room by their host, without their shoes and with their ordinary
clothes changed for silk ones or a simple loin cloth, they wash
and seat themselves well apart on the bare floor, facing the
centre of the room, so that if only four are met together, each
takes up his position in a corner of the room, as it is a breach
of religious etiquette for the diners to touch one another whilst
partaking of food. Plantain leaves, generally triangular in form,
two feet long and about one and half feet broad, are put in
front of the guests. These leaves are bordered at the top by
a white powder called " Ramgoli," made from a particularly soft
stone, or rice flour mixed with different colours is occasionally
used. On the left side of the seated guests, most of the sauces
(chutnies — there are many in number) are laid down on the
plantain leaves. On the right side the edibles are placed, and
in the central part of the leaves are put bronze or silver bowls
and cups containing boiled rice, boiled liquid pulse (lentils, etc.),
viii
INTRODUCTION TO THE MENUS
and heated ghee (clarified butter). After the host has invited
the guests to begin, servants pass the edibles, and each of the
guests, as fancy dictates, places one or two of the different kinds
of food on the leaf in front of him. Other servants offer the
ghee, lentil pulse, rice, and chutnies, which are placed on the
same leaf as the edibles, and the diner mixes them all together
with his hands before commencing to eat. When the salt dishes
have been offered twice, the sweets are brought in, the servants
walking to and fro between the lines of guests with large dishes,
asking them to help themselves ; after which they partake of
a little plain boiled rice, mixed with milk and curd and flavoured
with saffron. Servants with handsome vessels containing water,
and others bearing basins and towels wait upon the diners, so
that they may wash their hands and cleanse their mouths, and
afterwards resume their ordinary clothes. In a grand and de-
corated hall they are given pan (betel nut slaked with lime),
attar, and sometimes dancing-girls are present to amuse the
company. Many Hindus eat fish, flesh and fowl, but never
shell-fish or the flesh of the cow. The Nepalese follow the same
ritual, only they eat their food in the place where it was cooked.
It is only amongst the lower classes that this is not done. All
the salt and sweet dishes remain on the table till milk has
been partaken of, after which dried fruits, etc., are eaten, and
smoking indulged in.
Page 2
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
also different kinds of sweetened nuts; then two cups of weak tea strongly sweetened with sugar and highly flavoured with cardamoms are drunk ; after which a cup of plain tea is taken to correct the palate. The cooking is sometimes of a decidedly simple nature, the great pot being continually on the fire, so that the hungry one may help himself at pleasure. Sometimes the meats may have been cooking for days, as additional portions of flesh, etc., are popped into the pot as fancy dictates.
Amongst the Hindus, the feasts given by the Brahmins, Gujeratis or Bhattias are generally served and carried out much the same way in all the different provinces and states of India. When the guests invited have been received in the reception room by their host, without their shoes and with their ordinary clothes changed for silk ones or a simple loin cloth, they wash and seat themselves well apart on the bare floor, facing the centre of the room, so that if only four are met together, each takes up his position in a corner of the room, as it is a breach of religious etiquette for the diners to touch one another whilst partaking of food. Plantain leaves, generally triangular in form, two feet long and about one and half feet broad, are put in front of the guests. These leaves are bordered at the top by a white powder called " Ramgoli," made from a particularly soft stone, or rice flour mixed with different colours is occasionally used. On the left side of the seated guests, most of the sauces (chutnies — there are many in number) are laid down on the plantain leaves. On the right side the edibles are placed, and in the central part of the leaves are put bronze or silver bowls and cups containing boiled rice, boiled liquid pulse (lentils, etc.),
and heated ghee (clarified butter). After the host has invited the guests to begin, servants pass the edibles, and each of the guests, as fancy dictates, places one or two of the different kinds of food on the leaf in front of him. Other servants offer the ghee, lentil pulse, rice, and chutnies, which are placed on the same leaf as the edibles, and the diner mixes them all together with his hands before commencing to eat. When the salt dishes have been offered twice, the sweets are brought in, the servants walking to and fro between the lines of guests with large dishes, asking them to help themselves ; after which they partake of a little plain boiled rice, mixed with milk and curd and flavoured with saffron. Servants with handsome vessels containing water, and others bearing basins and towels wait upon the diners, so that they may wash their hands and cleanse their mouths, and afterwards resume their ordinary clothes. In a grand and decorated hall they are given pan (betel nut slaked with lime), attar, and sometimes dancing-girls are present to amuse the company. Many Hindus eat fish, flesh and fowl, but never shell-fish or the flesh of the cow. The Nepalese follow the same ritual, only they eat their food in the place where it was cooked. It is only amongst the lower classes that this is not done. All the salt and sweet dishes remain on the table till milk has been partaken of, after which dried fruits, etc., are eaten, and smoking indulged in.