The Nimatnama-i-Nasiruddin-Shahi is Completed

A documentation of the lavish lifestyle enjoyed by Ghiyath Shahi, the sultan of Malwa, the Nimatnama-i-Nasiruddin-Shahi compiles recipes for culinary dishes, perfumes, medicines and aphrodisiacs. The recipes listed mention mostly vegetarian dishes with Persian, Turkic and local names.

Meat and rice dishes, snacks and confectionery like the sambusa (samosa), biryani (from the Turkish biryan), halwa and harisya (a dish similar to haleem) become popular from the time of the sultanate, permeating courtly and common spaces. The samosa recipes of the Nimatnama do not call for potatoes in their stuffing, as potatoes, chillies and tomatoes are yet to find their way to India. 

Chronicles of the Delhi Sultanate period also point to the cultivation of fruits around Delhi that cater to Central Asian and Persian tastes, such as grapes, pomegranates and melons, even as a brisk trade in dried fruit, plums, almonds and pistachios continues with West Asia and the Arabic world.