Jalebi

Indian word jalebi is derived from the Arabic word zulabiya or the Persian zolbiya, another name for Luqmat al Qadi. This recipe was brought to Medieval India by Persian-speaking Turkish invaders. In 15th century India, jalebi was known as Kundalika or Jalavallika. The versions kept changing and ultimately the Mughals made it “Jalebi”, the way we all enjoy it today.

There is no Indian/ Pakistani/Bangladeshi I met who haven’t shown their love for Jalebis to me. Its heavenly, crispy, sweet and melts your heart. My hometown, Jodhpur makes the best Jalebis in this world. If you don’t believe me, take a trip to the most gorgeous city of Rajasthan, land of the last palace built in India and the land to Rao Jodhana, “Jodhpur”.

Its a funny connection, but Mr. Parveez’s family hails from the Mughals. We would still like to find details of the connection but for now we only are aware that the family are indirectly the descendants of the Mughlia Dynasty. My husband considers himself the rebirth of one of the Mughal rulers and looking at his taste for food and lifestyle choices and the way he treats the guests, I quiet firmly agree to it…LOLzzz. Since he married me and I am from Jodhpur, he always reminds me of how the Mughal rulers had a crush on women from Marwar. We all know about Maharani Jodha, but the Mughal family had another queen from Marwar and that too from my hometown, Jodhpur. The queen to King Jahangir and Mother to King Shah Jahan was from Jodhpur as well.

Vibrant colors of Jodhpur keep you cool and the warmth of the beautiful people melts your heart. The city where Ghee flows like river and a popular joke among people is that people of Jodhpur are always “Ghee Positive”. Coming back to Jalebis, sweets make morning breakfast in Jodhpur. The most popular breakfast is Doodh Jalebi or Doodh Fini.

When Mr. Parveez and I got married, I knew has a sweet tooth and believe it or not, living in Jodhpur, I cannot eat jalebis. It shocks many, including my better half, but I think I just don’t like any sweets that swim in sugar syrup. Anyways, I told Mr. Parveez during our first visit to Jodhpur after marriage that Doodh Jalebi is a popular breakfast. He thought I was just bluffing and smiled as if he did believe me. To his surprise, that was the first breakfast served to him since everyone knew he likes jalebi and my poor husband thought, “Yeah I do like them but only as dessert and not as the main course. I still remember his face and I still can’t stop laughing at his situation.

Anyways, the jalebi were definitely something to die for, or may be not, but definitely something that would make your trip to Jodhpur very sweet. So, those days, I could have never even thought of trying to make Jalebi at home. Years later, living away from home and seeing 3 men looking for the taste of India in pathetic Jalebi made by the Indian sweet stores here, I decided to venture and make my own.

I never have any leftovers when I make these Jalebi and most of the time they finish in a jiffy when they are fresh. So, if you are making them beforehand, I suggest you make extra. Jalebi are best when consumed fresh. These can stay upto a week, if refrigerated and for 2 days on room temperature.

Murgh Jahangir Tikka

This recipe of chicken kebabs comes from the era of Mughals. I know, most all kebabs do. Kebabs are a gift to the food world by the Middle East. The variety, the flavors and the fact that they are grilled in different ways can leave your taste buds joyful and crave for more.

I believe for a fact that when the Mongolians and the Persians rulers came to India, it wasn’t an invasion. I know during that era it does look like an invasion because all the wars were for power and land and the greed to appear mightier and stronger than other rulers always seemed to drive warriors crazy where they seemed to be baffled by the prosperity of the neighboring kingdoms and invasion seemed to be the only way to satisfy your hunger for more.  But, leaving all that aside, the Mughals brought in a lot of architectural science, spices and methods of cooking. They came to settle and make India more diverse and that’s what I fail to see in Indian news today.

I am proud to be an Indian, a country where friendship and mutual respect comes much before religion. Where Eid is celebrated with as much love as Diwali. Where Hindus are always at your house on Eid to taste awesome Biryani and your mom makes sure she cooks vegetarian food separately for your 2 vegetarian friends. Where stories of Jodha Akbar is less of Akbar, the Emperor who invaded India and more of the love between a Mughal Emperor and a Rajput Queen. India a country, that proves its a place accepting all religions and stands tall with its cultural heritage.

With all that, food plays a very important role. The spices like cinnamom, cloves, cardamom and saffron changed the complete look of flavors and when mixed with Indian chilies, the result was food from Paradise.

This recipe goes back to the era of Jahangir / Saleem and the story that I read said that he had a great knowledge of spices and had the chefs prepare dishes according to his taste. This recipe comes in as one of his favorites.

Now, with the history books I read, I do get an idea of the ingredients but they aren’t a 100% of what were used in the original recipe. Therefore, these recipes are mine but they should be close to what the original food must have tasted. Each recipe that I share can have common ingredients, but they are completely different for each other. The only way you can find out is by trying.