Neha @nehavermani Twitter profile

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Neha

@nehavermani

2 years

This haleem recipe from a 17th C. Mughal cookbook features turnip, carrot, and spinach with the regular fare of meat, wheat, and spices. I have never had a haleem rendition like this in all my years of haleem eating!

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Neha

@nehavermani

3 years

Cruel irony, Natasha, Taliya from Natalie to him, remains locked up much against her father’s last wishes.

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Neha

@nehavermani

2 years

My first encounter with snake skin nestled between manuscript folios. Is it a regular occurrence?

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Neha

@nehavermani

8 months

What did the early modern Rajputs do with all the hunted animals? They pickled some game! Here is a recipe for wild boar and deer pickle from an eighteenth century Rajasthani cookbook.

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Neha

@nehavermani

3 years

Now that it is official on the British Academy’s portal,happy to announce i will be joining University of Sheffield’s department of history as Newton Postdoctoral fellow from 2022-2024 and will be expanding on my Mughal food history research. Here is to more on adab and ilm! 🍻

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Neha

@nehavermani

8 months

Currently devouring this sumptuous volume @s_lamberthurley @clarachambara along with the other contributors have put together featuring essays that engage with memories of South Asian food including some rare family recipes!

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Neha

@nehavermani

8 months

Remembering BN Goswami, who passed way this morning, by re-visiting his essay on cats in South Asian art.

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Neha

@nehavermani

3 years

Settling the “there is nothing called vegetarian biryani” debate. Here is a recipe for (zer)biryan-i panir from a late Mughal cookbook. Maybe there is no such thing as vegan biryani.

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Neha

@nehavermani

2 years

Very excited to announce that Cfp for our Decoding Recipes: Histories of Knowledge and Practice is live. If recipes of any kind are your jam, come workshop with us @ClaireBurridge3 @unishefhistory

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Neha

@nehavermani

2 years

Mughal rendition of a Dutch pancake maker. Notice the Mughal style sky, doorway and lion on the porcelain vessel.

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Neha

@nehavermani

11 months

What a stunning essay on the constantly shifting course of the river Indus, colonial attempts at containing it within fixed map lines, the relationship of fisherfolk communities with the now disappeared Indus dariya and it’s scared geography.

Alserkal Avenue: Drawing a Shifting Landscape

"What does it mean to map a shifting, mobile landscape? Anchoring permanent forms to impermanent things?"

alserkal.online

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Neha

@nehavermani

1 year

Currently tripping over and completely obsessed with this 17th C kalamkari rumal (handkerchief) from Deccan, India, depicting a feasting scene.

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Neha

@nehavermani

3 years

Mughal and Safavid cookbooks contain recipes for a dish called the shashranga (lit. six-coloured), a medley of spices, vegetables or fruits, and eggs. Have worked with these texts for years but it just struck me that what we eat as shakshuka is definitely related to it. Late 🤯!

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Neha

@nehavermani

6 months

Roots of nimona , a present-day North Indian winter classic curry made with green peas (matar) or fresh green gram (choliya), can be traced back to the Mughal period. Here is a recipe for nimona pulav from a 17th century Mughal cookbook.

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Neha

@nehavermani

2 years

19th century culinary manual from Rampur giving me pickle options that I would never try: Achar kela (banana), Achar kishmish wa munaqai (small and big rasins), Achar gul gulab (rose). Also, there is a recipe for pickled cucumbers!

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Neha

@nehavermani

3 years

Sotheby’s is auctioning Mughal era spectacles.This piece, a Mughal era frame with lenses set in 1890s, has been creating buzz on the internet, mainly courtesy the self style “White Mughal” posting pictures of himself wearing these glasses. 🤮 Ignoring him, a🧵 on Mughal eye wear

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Neha

@nehavermani

1 year

Street Food à la Mughal

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Neha

@nehavermani

1 year

Wrote a little something about the olfactory dimensions of food practices of the Mughal elite. Here is the open access link to the article

The Perfumed Palate: Olfactory Practices of Food Consumption at the Mughal Court

This article considers the centrality of smells, both fragrant and fetid, to food practices at the Mughal court. Mughal-era manuscripts and paintings frequently reference the smells of spices, frui...

www.tandfonline.com

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Neha

@nehavermani

1 year

My latest offering on Mughal food practices focuses on culinary manuals, knowledge, and cookbooks.

Spread of bounties: culinary manuals and knowledge in Mughal South Asia | Journal of the Royal...

Spread of bounties: culinary manuals and knowledge in Mughal South Asia - Volume 33 Issue 4

www.cambridge.org

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Neha

@nehavermani

3 years

To all those who have been part of selection committees: why do you really need letters of reference?proposals, statements, writing samples reflective of one’s work are not enough? Are we so unaware of the toxic gate keeping LoRs promote? LoRs are triggering and how!

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Neha

@nehavermani

6 months

Sprawling bazaar of nineteenth century Faizabad, Ayodhya district, bustling with fruit and food vendors, flower sellers, horsemen, hookah smokers, betel nut crackers, sugarcane bundles, turban tiers, and more. A shahrashob (the city of beauty/lament of a city) moment.

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Neha

@nehavermani

3 years

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Neha

@nehavermani

2 years

South Asia, South-East Asia, African history specialists, if your work engages with recipes of any kind - food, medicine, pigments, textiles etc. - consider sending abstracts for our Decoding recipes workshop @unishefhistory ⬇️ @BritishAcademy_ @LeverhulmeTrust @ClaireBurridge3

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Neha

@nehavermani

8 months

Recipe for shrew(s)bury cake from a Persian cookbook, a translation of an unnamed English cookbook, composed in 1801 at Muzaffarpur. The recipe noted here uses zira, cumin/ caraway seeds. My initial thought was to consider it a Hindustani innovation but 🧵

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Neha

@nehavermani

2 years

Golden hour writing set up

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Neha

@nehavermani

3 years

I am tired of Wajid Ali Shah introduced alu 🥔 in biryani tales. Here goes, 1. No documentary evidence 2. 🥔 an expensive commodity till end of 18th century only features in cookbooks of the English colonial administrators. (1/2)

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Neha

@nehavermani

6 months

My author copy of The Dining with the Sultans survived the customs scrutiny and is finally here ! It is an editted collection of essays published to accompany an exhibition by the same title at @LACMA

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Neha

@nehavermani

7 months

A stunning langar scene occupies the centre-right profile of this 19th c. painting that depicts Sikh leaders Bhai Vasti and Bukala Ram among others visiting Guru Nanak. Patron King Ranjit Singh and an English Lieutenant are nestled in the upper right corner.

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Neha

@nehavermani

1 year

Touring the ottoman imperial kitchen at the Topkapi palace and feeling extremely jealous that we do not have such a rich range of remains for the Mughal kitchens.

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Neha

@nehavermani

3 years

Tomorrow I will be in an archive after two long years. Rampur, please be nice.

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Neha

@nehavermani

8 months

Hi @ThePrintIndia , thanks for paraphrasing my published journal article (linked below) and my talk for @karwaanheritage . Please put a little more effort and get my last name right. It is Vermani and not Verma as mentioned 4 times in your piece.

ThePrintIndia

@ThePrintIndia

8 months

Historian Neha Vermani spoke about the role of food in Aurangzeb's court. Mughals were also selective vegetarians, she says. It was a Sufi method of 'soul purification' Tina Das @dastina2191 reports in #ThePrintAroundTown

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Neha

@nehavermani

3 years

🧵 Mughal Epicureans: Naan-i Baqir Khani, popularly Baqirkhani in North India, derives it’s name form the Mughal noble, Baqir Najm Sani, active during the reigns of Jahangir and Shah Jahan. It simply implies a type of bread prepared in the kitchen establishment of Baqir Khan.

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Neha

@nehavermani

2 years

Flattered to be featured in recent issue of ⁦⁦⁦ @BaytAlFann ⁩. Do check out this magazine for conversations on Islamic art and heritage.

Mughal Culinary Practices & Colonial Legacies, Neha Vermani

Dr. Neha Vermani is a historian of early modern Mughal South Asia. Her research focuses on food practices and cultures of consumption and engages with material history and history of senses and...

www.baytalfann.com

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Neha

@nehavermani

2 years

In today’s Mughal food recipes that have probably disappeared from our culinary repertoire- nan shirmal panir dar, nan kadu and nan kela. I have never had or seen these, have you?

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Neha

@nehavermani

2 years

Robert Skelton’s essay on this Mughal painting - Humayun’s garden party - taught me the value of art history. I never met the man but a major section of my work would not have existed without the mentorship provided by his scholarship. Thank you and rest in peace.

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Neha

@nehavermani

2 years

Always assumed kothmir as exclusively marathi word for coriander. Surprised to find as alternative of kashniz (coriander) in a 19 C text Persian text composed in Delhi.

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Neha

@nehavermani

2 years

Currently obsessed with this 18th C satirical depiction of a priestly communal meal in a fly infested arena.

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Neha

@nehavermani

1 year

15-16th century spa treatments for beating the Indian summer featuring regular suspects (rosewater, camphor, sandal) and nets of pearls for eyes and chest.

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Neha

@nehavermani

2 years

Nervous putting this out. Submitted this in 2019, hope it makes some sense. If you read it and have feedback please do share. If you don’t have access, I have put a copy on my academia page

From the cauldrons of history: labour services at Mughal dining and kitchen spaces

Various types of labour providers were employed at the Mughal imperial dining spaces and kitchens that provided food for everyday consumption and on the occasion of feasts. These labour service pro...

www.tandfonline.com

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Neha

@nehavermani

2 years

Food & medicine recipes as sources of history writing has been jam. Postdoc has expanded that ambit to include all sorts of other recipes - perfumes, dyes etc. Planning to organise a workshop on recipes and knowledge production. DM if you work on similar issues.

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Neha

@nehavermani

2 years

Either gift me musk or re-create this recipe for Rumi (ref. Ottoman region) Baklava recorded in a 17th c. Mughal text

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Neha

@nehavermani

3 years

Fellow pineapple pizza haters, what do you think about meaty pineapple pulao?

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Neha

@nehavermani

2 years

Mughal recipe for kebab variations featuring tori (sponge gourd), kadu (pumpkin), eggplant, and cucumber with mince meat. Personally, not vibing with it!

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Neha

@nehavermani

3 years

Recipes for Bughra, a pasta like meat dish with central Asian antecedents, are recorded in 15th to late 19th South Asian culinary texts. Since then it has completely disappeared from the scene. Have always wondered why certain dishes have disappeared SA culinary repertoire.

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Neha

@nehavermani

3 years

My research might not translate into a job, but it has translated into a soap for @Litrahb ’s bagh-e-hind exhibition.

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Neha

@nehavermani

1 year

Green pumpkins , brinjals, gourds, moringa galore in this 14th century manuscript.

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Neha

@nehavermani

2 years

Early modern Persianate recipes for staying awake: Catch and kill an owl, at the moment of killing it observe which of its eyes is open, extract it, wrap it in a cloth and carry it with you- you will not get sleepy. The eye of a monkey does the same trick.

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Neha

@nehavermani

2 years

What are the best ways of coping with anxiety in a new city? My transition to life in Sheffield hasn’t been smooth and I find myself crying through out the day. Would like to keep my mind occupied but nothing is helping.

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Neha

@nehavermani

3 years

3. Subsequent spread of 🥔 is related to the efforts of the British in promoting its cultivation and use because of its high calorific value. It became a staple of the non elite classes. 🥔 in biryani is the non elite claiming and making biryani, an elite dish, their own!

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Neha

@nehavermani

10 months

I absolutely hate 🍌but working on a manuscript that keeps on sending 🍌 recipes my way. Sharing the most repulsive one here: cut 🍌 finely and flavour it with ginger, onions, lime juice, salt, turmeric, cumin, fenugreek and asafoetida. Boil it well to prepare the yakhni. 🤢

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Neha

@nehavermani

3 years

Kebab, Rice, Melons, and Pomegranates - the Mughal staples, seen here with their makers and servers.

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Neha

@nehavermani

2 years

Been craving keema pav so for weeks. Finally mustered some enthusiasm to knead, punch, roll, and bake. Tomorrow’s task: keema

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Neha

@nehavermani

3 years

Mughal food service providers doing their things even as people in the street flex daggers and swords or when the royal family decides to picnic in the middle of a river.

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Neha

@nehavermani

2 years

From pulavs to chemical explosives - many lives of Nargis (narcissus) in the Mughal recipe texts. This one is from a chapter on fireworks that calls for saltpeter, sulfur, charcoal, and powdered iron.

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Neha

@nehavermani

2 years

Super slow paced Sheffield is home for two years now. Please hit me up with your best recommendations.

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Neha

@nehavermani

1 year

Finished reading this book on all things wondrous over what was a particularly soul crushing weekend. Can’t thank it enough for keeping me sane.

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Neha

@nehavermani

11 months

If inks and/or medieval recipes are your thing, register to attend a super fun online Abbasid-era ink-making demonstration by @joumajnouna . This event is a part of The Decoding Recipes Workshop, co-organised by me and @ClaireBurridge3 . @unishefhistory

Decoding Recipes Online - Demonstration from Joumana Medlej

Evening event - Demonstration from Joumana Medlej

www.eventbrite.co.uk

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Neha

@nehavermani

2 years

Culinary roots, routes, and twists: Recipe for curry using red chilies as recorded in a late 18th C. Persian translation of an English cookbook. The term curry and the commodity red chilies do not feature in Persian cookbooks commissioned by the Mughal elite.

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Neha

@nehavermani

2 years

Got no company in Sheffield for Diwali drinking and feasting, decided to pickle onions instead.

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Neha

@nehavermani

3 years

Aurangzeb & food connoisseurship-The “puritan”emperor bequeathed evoticative names like sudharas & rasnavilas to different breeds of mangoes, demanded services of chef famous for biryan(i) preparation & kitchens of high-ranking nobles at his court innovated recipes such as these:

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Neha

@nehavermani

3 years

🤓 frequently feature in Mughal paintings, just need a keen 👁 to spot them! Most popular painting with 👓

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Neha

@nehavermani

3 years

Reminiscing about sweet watermelons of Kabul, first Mughal emperor, Babur was reduced to tears - a far cry from the fruit’s unpalatable past. Mughal 🍉 🧵

Gastronomic History

@GastroHistory

3 years

ICYMI: Here’s What the Watermelon Was Up to Before It Tasted Good. Wild watermelons weren’t sweet, but they were incredibly useful. #foodhistory #watermelon #Citrullus

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Neha

@nehavermani

3 years

The horror of copyright restrictions on Mughal miniatures has triggered massive anxiety. Compiling a list of open access resources that can be used for journal articles, book chapters etc. Feel free to contribute for a lot of ECRs have to navigate this BS 🧵 @Yael_Rice @ShailkaM

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Neha

@nehavermani

4 years

So @scroll_in did the bare minimum but did not forget to mansplain and patronise me in the process. Also, sent me a wiki link, really?

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Neha

@nehavermani

2 years

Chicken Zir-Biryani à la Mughal emperor Muhammad Shah.

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Neha

@nehavermani

2 years

Mughal cookbooks comfort me on days that feel extremely difficult. Because my head is in a pickle, here is a recipe for a sticky date pickle.

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Neha

@nehavermani

3 years

The South Asian 🍋 🌶 evil eye tradition. Early modern medical texts describe lemon’s scent as a powerful air purifying agent. Chilies, introduced in South Asia towards the beginning of the 18th century, are praised for their heat inducing properties that cause purging (1/2)

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Neha

@nehavermani

11 months

Spending the day thinking and writing about this detailed labor/ child-delivery scene at the Mughal harem. For now, fixated on the women, in the middle of the panel, preparing medicines.

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Neha

@nehavermani

3 years

I do not wish to tell an all white interview panel about commitment to decolonisation, inclusion, and diversity. Why do academic selection committees not do better by telling the candidates about their efforts to promote these “values”. Also, I am particularly bitter 1/2

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Neha

@nehavermani

1 year

Writing some more about Mughal food practices and in love with this exquisite coffee cup with metal compartment in the centre for ambergris to flavour the coffee.

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Neha

@nehavermani

9 months

There is no falling from grace in cuisines. They are an ever-evolving phenomenon. Recipes signpost changing tastes and accommodation of emerging forms of knowledge and produce. Public history shouldn’t be about sensationalism, personal opinions are a different matter.

Dr. Ruchika Sharma

@tishasaroyan

9 months

This samosa recipe from 15th century Malwa always makes me drool. Involves mountain goat meat and some fascinating spices, especially for the aroma. Too bad we don't make our samosas like this anymore. What a fall from grace, from juicy meat to soggy aloo! This recipe book has 10

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Neha

@nehavermani

3 years

🐕 in Mughalscape

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Neha

@nehavermani

2 years

According to Badauni, Shah Fathullah Shirazi, the Ishraqi philosopher, stationed at Bijapuri court before moving to Akbar’s court died because he couldn’t resist eating harisa even as he was battling typhoid! Mughal history is all about people dying for food ♥️

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Neha

@nehavermani

2 years

Indulge me a little as I lay out broad contours of my research.

Bayt Al Fann

@BaytAlFann

2 years

Historian of early modern Mughal South Asia, @nehavermani research focuses on food practices & cultures of consumption. She is particularly interested in engaging with material history, & the history of senses & emotions… Jahangir Entertains Shah Abbas

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Neha

@nehavermani

2 years

Excited and a little nervous to share my research on food consumption as an olfactory experience @IMEMSDurham tomorrow, courtesy @amandaeherbert Zoom link

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Neha

@nehavermani

2 years

Smell of caramelising onions in ghee is the best smell ever. Yakhni pulav underway! Recipe: a bit of everything I have come across in Mughal and contemporary cookbooks, because I am bad at following instructions.

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Neha

@nehavermani

3 years

Jamun, the much underrated summer fruit, is of one of my favourite. During the course of my research I came across a variety of yellow coloured jamun, called the gulab-jamun, that was grown in 19th century Lucknow. As the name suggests they smelt like roses 🧵

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Neha

@nehavermani

1 year

Some early modern medical advice ft. fresh coriander - "if coriander plant is gently pulled out with its roots and is suspended to the thigh of a woman in labour, she will give birth at once".

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Neha

@nehavermani

3 years

Every mango season articles sprout up about Sher Shah Suri’s christening a type of mangoes, Chausa, to celebrate the sweetness of his victory over Humayun in the battle field of Chausa. Evocative, as food should be. However, I am yet to locate any evidence for this 🧵

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@nehavermani

2 years

Not feeling this karela ka murabba, courtesy 17th c. Mughal culinary tome.

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Neha

@nehavermani

2 years

Not Mughal but 17th-century spread of sultan of Aceh, North Sumatra: "The sufra was unfurled and the dishes were brought in, taam qabuli, birinj, shorba, harisya, bughra and khuska; various dampukht and kebab, and types of halwas; jugs of sharbat with yazdi rosewater; (f)paluda"

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Neha

@nehavermani

2 years

@UdaySRana Uncle with no formal or informal education giving gyan about other people’s academic qualifications 👏

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Neha

@nehavermani

3 years

Woke bros who’d like to snigger at this post and wonder about the “academic-ness” of my work, just shut your eyes and scroll past the post 🙏

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Neha

@nehavermani

3 years

Cataloging of this shallow vessel as “Shah Jahan’s wine cup” has forever annoyed me. Shah Jahan, as evidence suggests, did not drink alcohol & made a grand gesture of having wine cups broken on assuming the throne. Also,the shape doesn’t justify its use as drinking vessel.

Centre for Historic Houses of India

@CHH_India

3 years

Happy #HeritageTreasures Day! Today we are sharing the interests of one of our interns who specialises in the food history of India. Pictured below is their favourite museum object - the wine cup of Shah Jahan, made in 1657, out of white nephrite jade.

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Neha

@nehavermani

3 years

Some obscure ones

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@nehavermani

3 years

Been obsessed with starch in Mughal archives & have found recipes that use it for halwa,clothes and paper. The last two use water rice that required *gently chewing the rice gruel, pouring it in a clean container,boiling it again with water* to produce starch!

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Neha

@nehavermani

1 year

In February, I had the pleasure of being on a curatorial tour of this splendid exhibition by @KheraDipti at the Smithsonian. Finally, got my copy of the gorgeous exhibition catalog that I can’t wait to devour.

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Neha

@nehavermani

3 years

A 16th century Sanskrit text refers to a device, upalochanagolaka, literally round glasses which were substitutes of natural eyes (upa-lochana). Jesuit Rudolf is recorded to have worn 🤓 during his visit to Akbar’s court.

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Neha

@nehavermani

3 years

Mirza Shahpur, the Governor of Kashmir during Jahangir’s reign took pride in consuming the ‘lotus’ rice variety and pan leaves procured from Burhanpur. The point being, Mughals ate well and lived a good life, not always dreamt about warfare, blood, and gore.

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@nehavermani

3 years

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Neha

@nehavermani

3 years

Playing around with my manuscripts, came across recipes with amrud, this one is for a syrup. Till the 18th century, amrud in Persian and Hindustani stood for pear, and not guava as we know it today. Linking my PhD things I do at #BeforeFarmtoTable project @FolgerLibrary 🧵

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Neha

@nehavermani

2 years

Been thinking about food consumption as olfactory sensory experience. And thanks to @amandaeherbert ,I will be talking about it on 2 Nov @IMEMSDurham

Amanda E. Herbert

@amandaeherbert

2 years

One week to go! Dr. @nehavermani (Sheffield) will present her work @IMEMSDurham on “The Fragrant and the Fetid: Smell and Food Practices in Mughal South Asia” Weds 2 Nov 5:30pm. All are welcome, in person or online.

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@nehavermani

4 years

@DalrympleWill So then the act of Dalits burning manusmriti must also really disturb @DalrympleWill because hey, burning stuff is wrong!

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@nehavermani

3 years

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Neha

@nehavermani

3 years

SA culinary map has been dominated by flour and rice, has absorbed new world produce and cooking technology. What does the act of forgetting or abandoning a entire dish format imply? How does one understand this absence ?

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Neha

@nehavermani

3 years

A lot of post midnight meetings later, the website of our collaborative project is here! Click away if food and history are your jam! P.S. Do try Hannah Wolly’s early modern marmalade recipes if jam is your jam

Folger Research

@FolgerResearch

3 years

THE BFT WEBSITE IS LIVE! Take a look at this curated collection of all of the amazing #BeforeFarmtoTable work that our team has done over the past four years.

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@nehavermani

3 years

Never imagined I would be reading an early modern Persian treatise on urine, much less that it would describe pistachio coloured urine. All I wanted to do was write about food and not excretion!

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Neha

@nehavermani

1 year

Browsing through the 18th c. Persian manuscript of Bhagvatpuran produced during the reign of the 13th Mughal Emperor Muhammad Shah and lamenting the absence of Mughals in the new NCERT school textbooks.

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Neha

@nehavermani

2 years

Writing on salt and friendships at the Mughal court. Very tempted to the title it Salt BAE.

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Neha

@nehavermani

3 years

“Tarkari (vegetable preparation) is called Qaliya and Du-piyaza in Muslamani”- early modern Rajput culinary manual. It reproduces sections from Mughal cookbooks. The transmissions,culinary and linguistic,that accompanied the circulation of these manuals are so exciting!

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