Dūpiāza

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Dūpiāza

Dūpiāza vel litteris Perso-Arabicis دوپیازه, Bengalicis দোপেঁয়াজা dopĕyājā, est categoria ferculorum origine Persica in arte coquinaria Indica. Nomen lingua Persica ad pedem litterarum "duae cepae" dicit quia cepae bis iniciuntur dum ferculum paratur.

Ferculum solitum artis coquinariae Musulmanorum Indiae (recentius Pakistaniaeque et Bangladesae), dupiaza iam ante annum 1841 Britannis in India bene cognoscebatur, praesertim illis e matre Inda natis qui stilo partim Indico vivebant. Ita in mythistoria Society in India dupiaza allio temperata pilauque modo Deccanensi in cenis veterani Jones comeduntur, uxore Inda, matre Inda, filiabus formosis, ab iuvenibus coniuge carentes senesque stirpis eiusdem atque suae tantum frequentati.[1] Eodem aevo Anglus quidam in Britanniam reditus commemoratur cui somnia reveniunt carilis dupiaza, pilau, chebeb cervini quae non iam gustaverit.[2] Recentius autem Britannis aliisque, si popinas Indicas frequentent, dupiaza saepe offertur.

Cepae concisae praefricantur. Carni cuiusque generis sal, gingiber, lac vel cramum illinuntur. Caro sic parata e butyro soluto, curcuma, recentius capsicis, cepa allioque contusis, coriandro, gariofilo, nuce moschata fricatur; ceparum frusta iam fricata iniciuntur; aqua additur; omne elixatur. Capsico olim non usitato, piper sucusque limonii ultimo addebantur.[3]

Notae[recensere | fontem recensere]

  1. ... to a few gay foolish bachelors, who took great delight in quizzing Jones and his old woman and girls, and to a brace or so of old qui-hys [i.e. Anglo-Bengalici] who were extremely addicted to a real dopiyaza curry and dukhunee pilaow; dainties which were to be had in their pure excellence, garlick inclusive, at Madame Jones's tiffin.Society in India, by an Indian officer. Londinii: Colburn, 1841 (vol. 1 p. 39 apud Google Books)
  2. visions of Dopiaza curries, pillaos, and venison cabobs, such as never again are destined to tickle his palate. Asiatic Journal and Monthly Miscellany (1843) pars 1 p. 139
  3. #Indian Cookery (1831), #Riddell (1852)

Bibliographia[recensere | fontem recensere]

Eruditio
Praecepta
  • c. 1590 : Abū al-Faḍl al-Mubārak, Āīn-i-Akbarī (H. Blochmann, H. S. Jarrett, interprr., The Aín i Akbari by Abul Fazl Allámi [Calcuttae: Asiatic Society, 1873-1894] vol. 1 p. 60)
  • 1831 : Sandford Arnot, interpr., "Indian Cookery, as practised and described by the natives of the East" in Miscellaneous Translations from Oriental Languages vol. 1 (Londinii) fasc. 5 pp. 19-20 ("Dopiyázah")
  • 1852 : Robert F. Riddell, Indian domestic economy and receipt book (3a ed. Bombayae: Bombay Gazette Press) pp. 387-404 passim ("Doepeaza")
  • 1869 : The Indian Cookery Book: a practical handbook to the kitchen in India (Calcuttae: Wyman) pp. 16-17, 25, 28 ("Doopiaja")
  • 1888 : W. H. Dawe, The Wife's Help to Indian Cookery (Londinii: Elliot Stock, 1888) pp. 66-67 ("Dopiyázas")
  • 1894 : Spons' Household Manual: a treasury of domestic receipts and guide for home management (Londinii: Spon) p. 500 ("Pilau")
  • 1903 : Ketab, Indian dishes for English tables. Londinii: Chapman & Hall, 1903 p. 12
  • 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) p. 239 ("Bengal [Mussulman]: Chingri doopiajas")