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In India, some of the earliest printed recipe books became popular in the 19th century and were written for Anglo-Indians, the term used for the British settled there. While recipes were recorded in the precolonial era, these were in manuscript form, their production and use restricted to very elite, mostly royal settings. Even then, unlike our contemporary cookbooks, entire books containing only recipes, were rare: the late 15th-century Persian work Nimatnama from the Malwa sultanate and Supa Shastra or Science of Cooking, composed around the same period by a Jain king from the present-day Karnataka region, are some known examples of collections that contain recipes for food as well as aphrodisiacs and health potions.
Cook Shastra Book Urdu
The earliest interactions between the British and the Indians had resulted in a hybrid cuisine including dishes like mulligatawny soup, kedgeree, pish-pash, and above all, curry. But the growing divide between the rulers and the ruled in the late 19th century also revealed themselves in cuisine and cookbooks. Cookbooks, as their users, began to show a clear preference for cooking English and European food in India.
Dharmashastra (धर्मशस्त्र, dharmaśāstra) contains the instructions (shastra) regarding religious conduct of livelihood (dharma), ceremonies, jurisprudence (study of law) and more. It is categorized as smriti, an important and authoritative selection of books dealing with the Hindu lifestyle.
Arthashastra (अर्थशस्त्र, arthaśāstra) literature concerns itself with the teachings (shastra) of economic prosperity (artha) statecraft, politics and military tactics. The term arthashastra refers to both the name of these scientific teachings, as well as the name of a Sanskrit work included in such literature. This book was written (3rd century BCE) by by Kautilya, who flourished in the 4th century BCE.
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