Today is 'Leisure Ka Sunday', your mood is also happy. That's why we thought that this Sunday why not tell you the stories of kings and queens. There is no age to listen to the stories of kings and queens, they can be heard at any time.
This thing has arisen because recently the world has said goodbye to the longest-reigning Queen Elizabeth-II. The Queen of Britain has always been known for her softness and different style.
When it comes to the royal houses, then we get to know about such royal personalities of the country and abroad, who were famous not only among their subjects, but also among the world because of their hobbies, good and bad habits and colours.
It is Sunday, parathas must be made at home for your breakfast today. Paratha remembered the story of a Nawab that will make you smile.
When the Nawab, who is fond of food, slaps and punches on Wazir-e-Azam over desi ghee
It is about Ghaziuddin Haider, the first Nawab of Awadh. The royal chef of the Nawab used to take 30 ser, or about 30 kg of ghee, to cook six parathas of his choice.
He claimed that five servings of ghee is consumed in a paratha and what is left is no longer ghee. Once there was a big outcry about this. It happened that the Wazir-e-Azam Motam-ud-Daulah Agha Mir reprimanded the royal cook that not more than one Ser (933 grams) of ghee would be given on each paratha.
When this matter reached Nawab Ghaziuddin Haider, he got so angry that he called Agha Mir and rained slaps and bribes on him. After this, the quantity of Ghee per paratha became firm by 5 Ser. Don't you think that the tradition of making 'Talkar' of parathas made in 'Parathe Wali Gali' of Old Delhi did not reach Delhi through Awadh?
Many hobbies of Nizams, Badshahs, Begums were such that they changed our culture to a great extent. It had the biggest impact on our diet. See in this graphic:
Not only the breakfast parathas, let's also listen to the delicious tales of the Dastarkhwans of the Nawabs, which will bring water in the mouth.
'Tora' of 101 dishes was prepared daily for the Nawabs
The collection of all the food dishes for the royal feasts of the Nawabs was called 'Tora'. In the palace of Emperor Salamat, a 'Tora' of 101 dishes was specially made for him. It includes pulao, zarda, sweet pulao i.e. muzafar, sour sweet pulao i.e. Mutaranjan, sheermal, muzafar colored sweet rice i.e. Safeda, brinjal raita, kheer made from rice cooked in milk i.e. sheer biryani ke khwanche, korma, biryani, meat Cooked arabias, shahi kebabs, murabbas, chutneys and pickles were definitely there. Often more than one of these and sometimes many varieties are made. Sometimes they would include other types of rotis, parathas and salan as per the choice of the guests. Irrespective of who among them is 'Hindustani' and who is 'Pardesi'.
Nizams included Mughal, Arabic and South Indian dishes in the food
The Nizams of Hyderabad did many experiments regarding food. They also incorporated the cuisines of South India, adopting the methods of the Turks, Arabic and Mughals. Among these, dishes like Haleem, Pulao from Arabia, Tandoori Naan from Central Asia, Mughlai Tadka from Mughals and Baghare Brinjal from South India, Mirch ka Salan were preferred.
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