what are the origins of names of famous foods like Biryani, hareesa, pulao, firni and other non-desi foods?
Heard that Haleem is actually Laheem (made from Lahm = meat) and some people say to be cautious to name this foo as Haleem as it is one of names of Allah.
Re: Origin of food names
Haleem is ' ح ' se (Allah's name ) , haleem (food) ko we pronounce ' ه ' se .Isn't it ?
No it's with halway wali hay
Re: Origin of food names
al_Haleem = Allah's name...NOT Haleem [a Muslim name]
Nahaarii = al-al subHo Khaaii jaatii hai is liye ise Nahaarii kahte haiN...nahaar_muNh = first meal that u eat = breakfast
Origin of food names
Naahari subha Ko khae jati hai?? 
Re: Origin of food names
yes…ham log sardiyoN meN fajar ke fauran ba’d restaurant meN jaa kar khaayaa karte the…nahaarii jin restaurants meN biktii hai vo fajar se pahle hii khul jaate haiN taa k log naashta kar sakeaN.
Re: Origin of food names
Isn't halway wali hay this ' ه ' ?
No it's with halway wali hay
Breakfast main itna heavy khana,
Maine chole halwa puri ka suna tha per nahari nahi,
Oh and hamare Haan maghaz and kaleji banti hain breakfast main
Re: Origin of food names
Breakfast main itna heavy khana,
Maine chole halwa puri ka suna tha per nahari nahi,
Oh and hamare Haan maghaz and kaleji banti hain breakfast main
oh achchhaa...ham log bhii nahaarii/paaye meN gooda [bone marrow] Daal ke khaate haiN...yummy! :)
Re: Origin of food names
You are right. I remember that a nawab once invited a gust for Nihari and he reached around afternoon. Nawab didn’t serve nihari by saying ‘Nihari ka waqt guzar gaya’.
Nihari, a gift from Nawabs - Times Of India
It’s hot, spicy and best eaten in the earliest hours. From the kitchens of the nawabs to the bylanes of Kolkata, Nihari has had an umda safar. We dug in
As soon as the morning namaaz ends at Chitpur’s Nakhoda Masjid, long queues ensue at the eateries lining the side of the road on Zakaria Street. With the sun still under the covers, happy, eager faces are seen polishing off plates of delectable looking meat cooked in hot, spicy gravy.** By the time it’s 7:30 am, **hunger is quelled and the happy faces start going about their work. We let out the gourmands in us and dug in to discover the secret of this happiness.
A morning affair
“Nihari comes from the Urdu word nihar which originated from the Arabic nahaar, meaning day,” said Jehangir Alam from Aminia. Small wonder then that handwritten signs outside the restaurants read: “Nihari available, 5 am-8 am”. “Nihari involves the slow cooking of meat with the stock in large vessels, sealed with dough. Since the meat is cooked overnight over slow fire, these vessels are called shab deg or overnight vessels. About 50 different varieties of spices are used including the usual garam masala, cumin, cardamom, cloves as well as a special type of sea foam,” he said. Though Nihari can be made of mutton and chicken, Jehangir says that it tastes best when cooked with beef shanks. “Since the nihari involves a cooking time of a minimum of six and a maximum of 8 hours, lamb or chicken would easily melt.”
**
Tryst with history**
“Every time one digs into a plate of Nihari, one digs into a slice of history,” said Tariq Bhai of Sufiya, bang opposite the main gate of the mosque. “There is a long line of dispute as to the origin of Nihari. Some claim it originated in Old Delhi during the late 18th century during the last days of the Mughal empire, while others say it was born in the royal kitchens of Awadh,” said Tariq. “Nihari tastes best when had with khameeri roti, naan or phulka. It is said that the Nihari is so heavy on the stomach that in olden days, the nobles ate a plate of it and took a nap till the zohar or afternoon prayers.” That’s why, Tariq says, **Nihari is to winter what Haleem is to Ramzan. **“Winter is the best time to have it. During summer, Nihari is indigestible!” Digesting the nihari is itself a separate subject, added Tariq. “Har shaqs ka hazm karne ka andaaz alag hota hai,” he said in pure Urdu. “I recall this incident where a young boy who works for the mosque used to eat three plates of Nihari with 15 rotis! He never fell ill. Whereas there were others who will find digesting even one morsel of Nihari a difficult task!”
**
Trade secret**
Ali from New Lucknow Hotel believes that the secret of cooking the best Nihari lies in proportion management. “Everyone buys the meat, the masalas and even the desi ghee from the market but when it comes to producing the best taste, it lies in the hands of the cook and in what proportions is he going to mix the masala in.” Is that a trade secret that differentiates each restaurant’s nihari from the other? “Every mughlai restaurant dishes out the mutton chaanp but few will be able to achieve the finesse with which the Royal Indian Hotel (and he points to the direction where the unassuming two-storeyed restaurant stands) cooks the chaanp. Similarly, every eatery have their own calculation of proportions and only a connoisseur would be able to make out the difference,” he said.
What is their secret of the nihari? Ali remains tightlipped. On prodding, he revealed that only four members from his family know the proportions of the nihari, “Apart from my septuagenarian uncle, the secret remains safe with my sister, my wife and me,” he said.
Know your Nihari Nihari comes from the arabic word nahaarmeaning day. Hence, it’s a delicacy best enjoyed in the mornings Cooked brains and bone marrow are often served to go with the stew of the Nihari The Hyderabad version of the Nihari contains lamb bones and tongue. The Nulli Nihari is made with bone marrow Nihari is cooked overnight in large vessels called shab deg, literally overnight vessels A single plate of beef Nihari will have two pieces of meat and is priced at 60 and is a fulfilling meal for a family of four if had with the Tandoori rotior phulka Claims as to the origin of Nihari is disputed. Some feel that it originated in the Mughal kitchens of Awadh, present day Lucknow while others believe it was first cooked in the 18th century old Delhi To savour Nihari, one must be up early and reach the eatery between 5 and 8 am. Nihari is served as soon as the morning prayers end.
Re: Origin of food names
Isn't halway wali hay this ' ه ' ?
Halwa is from Hilawat.... Its baRi 'hey' like in Hussain
Re: Origin of food names
Breakfast main itna heavy khana, Maine chole halwa puri ka suna tha per nahari nahi, Oh and hamare Haan maghaz and kaleji banti hain breakfast main
This reminds me our boss. During an audit, he visited team after maghrib. When asked what he would like to have for dinner. His reply was: 'yaar kuch light mangwa lo.. seekh kabab, tikka, shami kabab.. aaj light khane ka mood hai'.
Re: Origin of food names
Halwa is from Hilawat.... Its baRi 'hey' like in Hussain
Its not hansne wala hey ?
Wiki says that word Biryani came from Persian words Birya(n) which means fried or roasted.
Re: Origin of food names
Its not hansne wala hey ?
no. as earlier mentioned the actual name of the dish is 'Laheem - made from meat' which somehow converted to 'Haleem'.
Do they have Haleem in Arab cuisine? or any similar dish. There was a dish behind the name of Banu Hashim. Do you remember the story?
Re: Origin of food names
While it is largely believed Biryani originated in Persia and came this way through the Mughals, other possibilities and theories about the arrival of Biryani in Indian also exist. It could have come from Persia via Afghanistan to North India and it could have also been brought by the Arab traders via the Arabian Sea to Calicut, Kerala. There is also historical evidence to support that there were similar rice dishes prior to the Moghual invasion. There is mention about a rice dish known as ‘Oon Soru’ in Tamil as early as the year 2 A.D. Oon Soru was composed of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf, and was used to feed military warriors.
Al-Biruni, described detailed accounts of meals at the courts of sultans who ruled parts of India before the Moghuls took over. There is mention of rice dishes similar to Mughal Biryanis in tales of his travel.
Some believe that the Muslim ruler Taimor brought the dish to India from Persia in 1394. Another interesting Biryani story from the Mughal era is when Mumtaz Mahal once made a surprise visit to the army barracks and discovered the men were undernourished. She asked her chef to cook a dish with rice, meat and spices which would be a complete meal providing balanced nutrition to the warriors. :hmmm: This became the origin of Biryani. This story in timeline can also be considered factually correct after Taimor’s invasion.
Yet, some say the dish originated in west Asia. The nomads would bury an earthen pot full of meat, rice and spices in a pit and eventually the pot was dug up revealing Biryani. While there are many legends as to how Biryani made its way into India, there is no doubt that Islamic Persians are responsible for popularizing the dish amongst the locals of the subcontinent.
Nawab Wafid Ali shah was deposed in Calcutta in 1856, the Nawab people introduced Biryani to Calcutta which became Calcutta Biryani cooked with whole boiled potatoes and meat. The Hyderabadi Biryani came into being when Aurangzeb appointed Niaza-ul-mulk as the Asfa Jahi ruler of Hyderabad. Biryani spread to other cities of india including Maysore where it was brought by Tipu sultan of Carnatic. The Nawabs and Nizams hired Hindu vegetarian bookkeepers who developed a new style of the royal dish, Tahiri Biryani which makes use of vegetables instead of meat.
As the dish evolved and travelled to more parts of the Subcontinent people of different regions adapted it as per their preferences. The northwest Memoni Biryani is extremely spicy. With plenty of green chilies the Sindhi Biryani is also a very spicy one with an addition of dried plums and potatoes. Potatoes are also an essential ingredient of the widely eaten Bombay Biryani.
With tender meat, fluffy rice, aromatic spices such as cardamom and cinnamon, vitality added by leaves such as bay leaves, fresh coriander and mint, the regality of Biryani never seems to fade regardless of how frequently one dines on it. Once a dish for royalty, Biryani, today, reflects the tastes and traditions of the different people and regions within South East Asia.
Re: Origin of food names
Shami Kabab… Whether they came from Sham (Syria) or relates evening (sham) food.
Shami or Shammi kabab literally means the Syrian kabab (sham) in Arabic. During the Mughal era few Muslim emigrants from the Middle East countries had introduced this kabab to the South Asia countries. The Mughals had employed cooks from all over the Muslim world to serve in the royal kitchens where few of the cooks were from Syria. Another source states that the word Sham is evening in Hindi and Urdu and Sham-e-Awadh, evening in Lucknow of yore since the time of Nawab regime. Some people also believe that Shami Kababs originate from the famous village of Sham Churasi in the Hoshiarpur district of Punjab.
Re: Origin of food names
Pulao is a rice dish, cooked in seasoned broth. It is assumed that “Pulao” was first documented by the celebrated Persian scholar Abu Ali Ibn Sina in tenth century. It is evident that Pulao is a common rice dish of Muslims and travelled with them to civilization to civilization for centuries. Now pulao present itself as a cuisine of various countries like Iran, Afghanistan, Bangladesh, Uzbekistan, Turkey, Arabia, Kazakhstan, Pakistan, Azerbaijan, India etc, by different names like Pilaf, Palao, Pulao, Pilau etc.
All About Pulao or Pilaf - Mariam Khalil
The English term pilaf is borrowed directly from the Turkish, pilav, which in turn comes from (Classical) Persian polow (پلو), and ultimately derives from Sanskrit pulāka- (पुलाक), “lump of boiled rice”.[SUP][2]](Pilaf - Wikipedia)[/SUP][SUP][3]](Pilaf - Wikipedia)[/SUP] The English term is further influenced by Modern Greek pilafi.[SUP][3]](Pilaf - Wikipedia)[/SUP] Due to the vast spread of the dish, there exist variations of the name in many languages, including plov, polou, palov, pilau, etc.
Re: Origin of food names
The word pakoṛā is derived from Sanskrit पक्ववट pakvavaṭa-,[SUP][3]](Pakora - Wikipedia)[/SUP] a compound of pakva ‘cooked’ and vaṭa ‘a small lump’ or its derivative vaṭaka ‘a round cake made of pulse fried in ghee’.[SUP][4]](Pakora - Wikipedia)
[/SUP]Pakora - Wikipedia
Re: Origin of food names
Jalebi: Poor man, rich man, it**
KARACHI: ** ***
Jalebi*, a mouth-watering delight, is a frequent item on the iftar menu during Ramazan. Though many think it’s a Pakistan-centric sweetmeat, itsorigin dates back beyond the Mughal era and goes beyond the boundaries of the subcontinent.
Going back in time, in Iran, zulubiya — one of the earliest forms of jalebi — was prepared on special occasions to be distributed among the poor. But it was first documented in Muhammad bin Hasan Al-Baghdadi’s cookbook during the 13th century. Usually called Al-Baghdadi, he is known for compiling an Arab cookbook of the Abbasid period called Kitabal Tabikh (The Book of Dishes). From Iran to the subcontinent, jalebi travelled during the Mughal era most probably through trade, culture and political journeys, according to The Times of India.
Muhammad Saleem, co-owner of sweetmeat shop Rehmat-e-Shereen, says: “In the subcontinent, this sweetmeat came from New Delhi in the olden times. Its history goes back to the times of Mirza Ghalib.”
Saleem narrates a legend about Mirza Ghalib eating sweetmeats during the festival of Diwali. When asked why he was having jalebi, the poet replied: “Why can’t one have jalebi? Are they too Hindu or Muslim that I can’t associate with them? And how will the ladoo be categorised?”
Explaining the locations specialising in sweetmeats in general, Saleem says: “There were four places in India that were best known for making sweetmeats: New Delhi, Agra, Bengal and Badaun. Jalebi came from New Delhi.”
“As far as Karachi is concerned, the hub of jalebis used to be Burns Road, but that is not the case anymore. Every locality, every nook and corner of the city now has a jalebi-wala. It is not a feast associated merely with Ramazan; in fact, it is sold throughout the year,” adds Saleem.
**Explaining the cultural significance of jalebis Saleem says: “In the Punjabi culture, jalebi is something really big. Sikhs, even if they are residing in England, do not wed their young ones without offering jalebis. It is more like a customary sweetmeat.”
**
Considering the increasing health concerns, many sweet shops have introduced diabetic sweetmeats. However, jalebi in Pakistan remains close to its traditional form. “I have been making jalebis for quite some time now and as far as I know, there is no such thing as diabetic jalebis in town. I don’t know of any place offering sugar-free jalebi,” said Amin, a jalebi-maker at Qasre Shireen located in Gulshane Iqbal.
When asked about various types of jalebi, he said: “If you are considering jalebi and imertis as part of one family, you are mistaken. *Jalebi *is made from a mixture of flour, water and sugar. Imertis on the other hand, are made of moong lentils. There aren’t different types of jalebi; then is only one type that is dominant throughout Pakistan.”