Tag Archives: Asaf Khan

Kababs, kulfis, qormas: Forgotten recipes from Shah Jahan’s kitchens get a second life in this book

Arts, Culture & Entertainment, Books (incl.Biographies - w.e.f.01 jan 2018 ), Travel & Tourism, World Opinion, , , , , , , , , , ,

NEW DELHI :

‘The Mughal Feast’ by Salma Yusuf Husain recreates the Persian recipe book ‘Nuskha-e-Shahjahani’, providing a glimpse into a bygone era of pomp and show.

Mughal Emperor Shah Jahan in his court | Google Cultural Institute/Wikimedia Commos Licensed under CC BY Public Domain Mark 1.0].
Mughal Emperor Shah Jahan in his court | Google Cultural Institute/Wikimedia Commos Licensed under CC BY Public Domain Mark 1.0].

The silver twilight of Mughal civilization began with Shah Jahan. Delhi was now a sanctuary of an urbane, sophisticated court which had taste, even elegance. By early 1730 the city had absorbed various elements from neighbouring regions and witnessed a mingling of international as well as national strains and an interchange of ideas, customs and food.

The Portuguese relationship with the Mughals had already been established a long time back, along the trade routes. Hence the imperial kitchens, besides Indian ingredients, saw an additional ingredient brought by the Portuguese – the chilli. The chilli was very similar to the long pepper, already in use, and therefore did not look too unfamiliar to royal chefs, but had the hot taste. Other vegetables like potatoes and tomatoes also appeared on the scene and the food of the Red Fort became rich in colour, hot in taste, and varied as compared to the bland food of its ancestors. Qormas and qaliyas, pulaos and kababs, and vegetables in different garb, besides European cakes and puddings, adorned the table.

Cooking and serving food in the royal kitchens was a riot of colours, fragrances, experiments, table manners and protocols. The emperors usually ate with their queens and concubines, except on festive occasions, when they dined with nobles and courtiers. Daily meals were usually served by eunuchs, but an elaborate chain of command accompanied the food to the table. The hakim (royal physician) planned the menu, making sure to include medicinally beneficial ingredients. For instance, each grain of rice for the pulao was coated with silver warq, which aided digestion and acted as an aphrodisiac. One account records a Mughal banquet given by Asaf Khan, the emperor’s wazir, during Jahangir’s time to Shah Jahan – though no outsider had ever seen any emperor while dining except once when Friar Sebastian Manriquea, a Portuguese priest, was smuggled by an eunuch inside the harem to watch Shah Jahan eat his food with Asaf Khan.

Once the menu was decided, an elaborate kitchen staff – numbering at least a few hundred – swung into action. Since a large number of dishes were served at each meal, an assembly line of staff undertook the chopping and cleaning, the washing and grinding. Food was cooked in rainwater mixed with water brought in from the Ganges for the best possible taste. Not only the cooking but the way the food was served is interesting to note – food was served in dishes made of gold and silver studded with precious stones, and of jade, as it detected poison. The food was eaten on the floor; sheets of leather covered with white calico protected the expensive carpets. This was called dastarkhwan. It was customary for the emperor to set aside a portion of food for the poor before eating. The emperor began and ended his meal with prayers; the banquet ran for hours as Shah Jahan liked to enjoy his food, spending long hours at dastarkhwan.

With the passage of time, indigenization in the cooking style became obvious and certain Indian ingredients, like Kashmiri vadi, sandalwood powder, suhaga, betel leaves, white gourd, and batasha, and fruits like mango, phalsa, banana, etc., were used to give different flavours to dishes.

The arrival of every dish was a ceremony and history will never forget the pomp of those times, along with the flavours which remain only in the pages of handwritten manuscripts of those days, such as Nuskha-e-Shahjahani. Not only the imperial kitchens of the emperor, but also the bazaars of the city were charged with the smoke of different kababs, and the environment was filled with the fragrance of nahari, haleem, qormas and qaliyas. The array of breads was dazzling. Festive occasions were never complete without baqarkhani, kulchas and sheermals. Sharbat ke katore and kulfi ke matke added colour to the scenario. The city of Shah Jahan was a paradise of food with the creations of local and foreign chefs.

This luxurious way of serving and preparing food continued only till the time Shah Jahan ruled, as his son Aurangzeb did not believe in luxury, pomp and show. Unfortunately, the last years of this great emperor were unhappy. Deposed by his son Aurangzeb, Shah Jahan was imprisoned in Agra Fort and remained there for eight years until his death in 1666. Legend has it that Aurangzeb ordered that his father be allowed only one ingredient of his choice, and Shah Jahan chose chickpeas. He chose them because they can be cooked in many different ways. Even today, one of the signature dishes of North Indian cuisine is Shahjahani dal, chickpeas cooked in a rich gravy of cream.

QALIYA KHASA DO-PIYAZAH

LAMB COOKED WITH ONIONS, GREEN GRAM AND VEGETABLE | Serves: 4-6

INGREDIENTS
Lamb, cut into medium-sized pieces 1 kg
Green gram (moong dal), washed, soaked for ½ hour ¼ cup / 60 gm
Ghee 1 cup / 250 gm
Onions, sliced 1 cup / 250 gm
Salt to taste
Coriander (dhaniya) seeds, pounded 4 tsp / 20 gm
Ginger (adrak), grated 4 tsp / 20 gm
Beetroots (chuqander), peeled, cut into medium-sized pieces 3 cups / 750 gm
Turnips (shalgam), peeled, cut into medium-sized pieces 3 cups / 750 gm
Carrots (gajar), scraped, cut into cubes 3 cups / 750 gm
Rice paste 4 tsp / 20 gm
Saffron (kesar) 2 gm
Freshly ground to a fine powder:
Cinnamon (dalchini) ½ tsp / 3 gm
Cloves (laung) ½ tsp / 3 gm
Green cardamoms (choti elaichi) ½ tsp / 3 gm
Black peppercorns (kali mirch), ground 1 tsp / 5 gm

METHOD
1. Heat 100 gm ghee in a pan; sauté the onions and lamb with 2 tbsp water. Add the salt, pounded coriander seeds and grated ginger; cook, on medium heat, until the lamb is tender.
2. Add the beetroots, turnips, carrots and green gram with enough water to cover; cook the vegetables on low heat.
3. When the vegetables and lamb are fully cooked and at least 1 cup water remains in the pan, remove the pan from the heat and separate the lamb pieces and vegetables from the stock.
4. Temper the stock with the remaining ghee. Return the vegetables and lamb to the stock and bring to a boil. Add the rice paste and mix well.
5. Add the freshly ground spices and mix.
6. Transfer into a serving dish and serve garnished with saffron.

NARANJ PULAO

ORANGE-FLAVOURED LAMB CURRY COOKED WITH RICE | Serves: 6-8

INGREDIENTS
Oranges 4 big / 6 small
Rice 4 cups / 1 kg
Yoghurt (dahi), whisked 1 cup / 250 gm
Lemons (nimbu) 2
Sugar 2 cups / 500 gm
Saffron (kesar) ¼ tsp
Ghee 1 cup / 250 gm
Salt to taste
Dry fruits as needed
Green coriander (hara dhaniya), chopped as needed
For the yakhni:
Lamb, cut into pieces 1 kg
Ghee 1 cup / 1250 gm
Onions, sliced 1 cup / 250 gm
Ginger (adrak) 4 tsp / 20 gm
Salt to taste
Cinnamon (dalchini), 2 sticks 1˝
Green cardamoms (choti elaichi) ½ tsp / 3 gm
Coriander (dhaniya) seeds, crushed 4 tsp / 20 gm
Cloves (laung) ½ tsp / 3 gm

METHOD
1. Peel the oranges carefully so that the case remains intact. Remove the segments and keep aside. Sprinkle salt inside the case and float them in whisked yoghurt for an hour. Remove the cases from the yoghurt and wash with cold water. Boil the orange cases for a minute. Remove and keep aside.
2. In another pan filled with water, squeeze the juice of one lemon and boil the orange cases again. In case lemon is not available, boil in thin yoghurt liquid, simmer to make them tender.
3. Make yakhni with the lamb pieces and all the ingredients mentioned. Temper the stock with cloves.
4. Parboil the rice and keep aside.
5. Prepare a sugar syrup of one-string consistency; keep aside.
6. Remove the seeds and the skin of each segment and coarsely chop and mix with the yakhni. Take 1 tbsp cooked rice and mix it with saffron. Cook on low heat and simmer for 5 minutes. Remove and keep aside.
7. In a separate pan, spread the yakhni, evenly pour 3 tbsp syrup and simmer, when the syrup is absorbed, spread the rice and pour some ghee. Cover the pan and put on dum. While serving, transfer the pulao into a serving dish and place the orange cases over it. Fill one case with almond halwa, another with pistachio halwa, another with saffron and orange rice and another with salted minced lamb*. Garnish all with dry fruits and chopped coriander.

*You can buy almond halwa, pistachio halwa and salted minced lamb at a grocery store, or make them separately. You can also choose your fillings as per your liking.

GURAK KABAB

CHICKEN STUFFED WITH MEAT AND SLOW-COOKED ON CINNAMON BED | Serves: 4

INGREDIENTS
Chicken, cleaned, washed, skinned 2 (700-800 gm each)
Onion juice ½ cup / 125 ml
Ginger (adrak) juice ¼ cup / 60 ml
Salt to taste
Vegetable oil 3 tbsp / 45 ml
Lamb, minced 400 gm
Onion, medium-sized, sliced 1
Coriander (dhaniya) seeds, crushed 1 tbsp / 15 gm
Ginger (adrak), chopped 1 tbsp / 15 gm
Saffron (kesar), dissolved in milk 1.5 gm
Yoghurt (dahi), whisked ¼ cup / 60 gm
Cinnamon (dalchini) sticks to cover the bottom of the pan 8-10
Ghee ½ cup / 125 gm
Black gram (urad dal) flour ½ cup / 125 gm
Freshly ground to a fine powder:
Cloves (laung) 1 tsp / 5 gm
Cardamom (elaichi) 1 tsp / 5 gm
Black peppercorns (sabut kali mirch) 1 tsp / 5 gm

METHOD
1. Prick the chicken all over with a fork.
2. Marinate the chicken with onion juice, ginger juice and salt; rub well inside and outside the chicken and keep aside for 30 minutes.
3. Heat the oil in a pan; add the minced meat, onion, crushed coriander seeds, chopped ginger and salt. Stir and cook until the meat is tender.
4. Smoke the cooked mixture.
5. Fill the chicken with the minced lamb and tie both legs with twine to keep the shape of the chicken intact.
6. Mix the saffron and ground spices with the yoghurt.
7. Apply the yoghurt and saffron mixture all over the chickens evenly.
8. Spread the cinnamon sticks on the bottom of the pan. Place the chicken on the cinnamon bed and pour the ghee around.
9. Make a semi-hard dough of black gram flour. Cover the pan and seal with this dough.
10. Place the pan on low charcoal heat and cook on dum for 4 hours.
11. Remove the cover, take the chicken out, cut into four pieces and serve over the mince.

BAQLAWA

LAYERED SQUARES GARNISHED WITH PISTACHIOS | Yield: 10

INGREDIENTS
Egyptian lentil 1 cup / 250 gm
Ghee 1 cup / 250 gm
Ginger (adrak) 4 tsp / 20 gm
Salt 8 tsp / 40 gm
Wholewheat flour (atta) 4 cups / 1 kg
Kid fat 4 tsp / 20 gm
Sugar 2 cups / 500 gm
Pistachios (pista), pounded 8 tsp / 40 gm
Freshly ground to a fine powder: 
Cinnamon (dalchini) ½ tsp / 3 gm
Cloves (laung) ½ tsp / 3 gm
Green cardamoms (choti elaichi) ½ tsp / 3 gm

METHOD
1. Boil the lentil until soft. Remove from heat and drain. Fry the lentil in little ghee with ginger and salt. Then add enough water to cook the lentil, ensuring that it is not mashed and each grain looks separate. Sprinkle the ground spices and smoke the mixture.
2. Knead the flour into a hard dough (in summer one part ghee and two parts kid fat is used while in winter the proportions should be equal).
3. Divide the dough equally into small portions. Roll each portion out into a thin poori, apply ghee and dust with dry flour, sprinkle the lentil mixture lightly and cover with another poori. Repeat the process with 5-7 pooris.
4. Shape them into squares and secure the edges with water.
5. Heat the ghee in a pan; deep-fry the squares. Remove and keep aside to cool.
6. Make a sugar syrup and soak the fried squares in it. When the syrup is absorbed, sprinkle pounded pistachios.

MughalCookBook02MPOs18may2019

Excerpted with permission from The Mughal Feast: Recipes from the Kitchen of Emperor Shah Jahan, a transcreation of Nuskha-e-Shahjahani by Salma Yusuf Husain, Roli Books.

source: http://www.scroll.in / Scroll.in / Home> Magazine> Book Excerpt / by Salma Yusuf Husain / May 18th, 2019

‘Nur Jahan is the history of India’: Historian Ruby Lal on her new book

Amazing Feats, Arts, Culture & Entertainment, Books (incl.Biographies - w.e.f.01 jan 2018 ), Community Involvement / Social Issues, Leaders, World Opinion, , , , , , , , , , , , ,

INDIA :

In an interview with Indianexpress.com, Lal spoke about the incredible achievements of Nur Jahan. Remnants of imperial orders issued by her, coins minted in her name, paintings that paid ode to her sovereignty and bravery are all evidence of the enormously powerful figure she was.

Left- Cover of the book ‘Empress: The astonishing reign of Nur Jahan’ (wwnorton.com) Right- Historian Ruby Lal (personal website of Ruby Lal)
Left- Cover of the book ‘Empress: The astonishing reign of Nur Jahan’ (wwnorton.com) Right- Historian Ruby Lal (personal website of Ruby Lal)

For four centuries, from when she was at the centre of one of the largest empires of the world, Nur Jahan, the twentieth and supposedly the most loved wife of Mughal emperor Jahangir, has been a household name in the Subcontinent. Though she was not officially the ruler of Mughal India, Nur Jahan has been noted by historians to be the real power behind the throne. A politically astute and charismatic figure, she ruled Mughal India as a co-sovereign of Jahangir and is known to have been more decisive and influential than he ever was. Historian Ruby Lal in her latest book, ‘Empress: The astonishing reign of Nur Jahan’, dives deep into the intriguing world of the only woman to have helmed the Mughal empire. Tracing her life in great detail, Lal attempts to rip apart narratives of romance and exoticism that surround the image of Nur Jahan and focus upon what made a Muslim woman living in seventeenth-century India, one of the most authoritarian figures in Indian history.

In an interview with Indianexpress.com, Lal spoke about the incredible achievements of Nur Jahan. “People say she always sat right next to Jehangir in the court and that if some cases or decisions came up and if she agreed with him, she would pat him on the back and he would say yes to that decision,” says Lal who is Professor of South Asian Studies at Emory University in Atlanta. Remnants of imperial orders issued by her, coins minted in her name, paintings that paid ode to her sovereignty and bravery are all evidence of the enormously powerful figure she was. Charting the life history of Nur Jahan, and placing her in the background of the pluralistic cultural space that Mughal India was, Lal puts together an evocative biographical account of the queen.

Here are excerpts from the interview with Lal.

Popular perception of Nur Jahan is somehow constricted to the romantic relationship she shared with Jahangir. Why is that the case?

There is a very long history of the erasure of Nur Jahan’s power that I chart in the book. As she traveled through the length and breadth of the country with Jahangir – issuing imperial orders, hunting a killer tiger near Mathura, discussing the expansion of the empire- she rose to being the co-sovereign. This does not mean that in her own time people did not raise eyebrows. In 1622, her stepson and Jahangir’s son Shah Jahan had risen in revolt. The catalyst for his revolt was the moment when Nur Jahan arranged a match for her daughter from her first marriage, Ladli; she chose the youngest prince, Shahriyar for her. About that time, Shah Jahan went into rebellion against Jahangir. And its is very clear that he felt threatened; he knew about the power of Nur Jahan. In fact, Shah Jahan and Nur Jahan had been closely aligned. The year 1622 is when certain chroniclers begin to write about the chaos that Nur Jahan Begum had raked up between the father and son.

“There is a very long history of the erasure of Nur Jahan’s power that I chart in the book,” says Ruby Lal. (Wikimedia Commons)
“There is a very long history of the erasure of Nur Jahan’s power that I chart in the book,” says Ruby Lal. (Wikimedia Commons)

So the early criticism appears to begin around this time. The other major moment of critique of Nur’s power was when they were on their way to Kashmir and Mahabat Khan (who went on to capture Jahangir later in 1626) goes on the journey with them to a certain distance and according to one of the chroniclers he says to Jahangir that a man who was governed by a woman is likely to suffer from unforseen results. In 1626, she, completely visible, goes to save Jahangir (sitting upon an elephant on a roaring river), commanding all men including her brother Asaf Khan. She stratergises and eventually saves the emperor. After this, we begin to come across a word called Fitna, in the records.

Fitna is a very loaded term in Islamic history. It is used for the first time during the Shia-Sunni split for civil strife. It was also used against Ayesha, Prophet Muhammad’s favourite wife, when she went on a battle against Ali who was eventually the leader of the Shias. Over time, the word came to be used against women’s visibility, their sexuality and so on. Following 1626, this is one word that is used repeatedly against nur – that is to say that her power produced chaos.

Later, in the Shahjahanama, we find that at one point that the chronicler lists her power as a “problem”: the Shahjahanama reverts to the male inheritance of power and completely undoes her co-sovereignty with Jahangir.

Then there were also visitors to India like Thomas Roe, the ambassador of James I of England who follows Nur and Jahangir through the camps in Gujarat and Malwa. He calls her the Goddess of heathen impiety.

In the 19th century orientalist renditions of the romance of Nur and Jahangir become very important in the histories of the time; later, the colonial renditions highlight and forward such stories. Nur Jahan becomes classic oriental queen. Thus, a long-standing history of the erasure of the power of an astonishing emperess. It is certain that the erasure of Nur’s power travels into modern times and we only hear about her romance with Jahangir, not about her work as co-sovereign of the empire.

Jahangir is often compared with Akbar and criticised for being an uncompetitive, flamboyant king, who spent much of his time in drinking and merrymaking. But the fact that it was during the reign of Jahangir that a woman became so powerful, what does it say about his attitude towards women?

You are right, this is how Jahangir has come to be imagined. There are a range of scholars who for sometime now have been rethinking Jahangir’s reign, his philosophical and artistic engagements. My book foregrounds the ways in which Jahangir seeks to go differently from how Akbar articulated his sovereignty. If you look at the reigns of Babur and Humayun, there was no stone harem: the kings were nomadic and forever on the move. During Akbar the Great, for the first time in Mughal history, the imperial harem is built in stone in Fatehpur Sikhri. For the first time in the Ain-e-Akbari, women are declared as ‘pardeh-giyan’ which means “the veiled ones.”

“My book foregrounds the ways in which Jahangir seeks to go differently from how Akbar articulated his sovereignty,” says Ruby Lal. (Wikimedia Commons)
“My book foregrounds the ways in which Jahangir seeks to go differently from how Akbar articulated his sovereignty,” says Ruby Lal. (Wikimedia Commons)

But what Jahangir does is that he goes back to the ethics of Babur. He was constantly wandering, he was constantly moving. The ethics of a peripatetic life and movement, which contributed to the co-sovereignty of Nur Jahan. Nur Jahan is the biggest example of Jahangir’s attitude towards women. An 18th-century chronicler that advances the Jahangirnama to the end of Jahangir’s death had suggested that the emperor had once claimed that he had given the sovereignty to Nur Jahan Begum and that he was quite content with his wine and meat. It’s an allegorical statement: and one indicates his admiration of Nur, something that he chronicles in his own memoir

Would Nur Jahan be this powerful had she not been married to Jahangir or had she not been part of the Mughal empire?

I think, Nur Jahan, looking at her whole life history and context, would have expressed her power differently in other circumstances. Her life history shows her dynamism and boldness. Of course, as I have been saying, and detail in the book that the plural landscape of Hindustan was very important- in that that it fostered experimentation and all sorts of ways of being (alongside war other challenges of co-existence of multi-confessional identities). We should also remember that she comes from an important Persian family background, deeply invested in poetry, arts, calligraphy. Then her own initiative must be highlighted: there were other women in the harem – and indeed Nur walks in the tracks of these women’s power – but no one becomes a co-sovereign. That speaks something about her boldness, her endeavours and of course her ambition.

Islamic societies are often noted to be more regressive compared to others in their treatment of women. In your book do you try to subvert this notion?

I Am trying to suggest that Nur Jahan is the history of India. She was a Shia married to a Sunni Muslim who was also half Hindu Rajput. Further, Nur Jahan is the only woman ruler among the great Mughals of India (there are technical signs of being a sovereign and informal signs, both of which I detail in the book). That is the history of India. As far as Islam is concerned, people should know that there were incredible and powerful women in Islamic history all the way through. We have Ayesha, Raziya, we have Nur Jahan Begum, we have any number of powerful women. It is also the multicultural world. In the modern world, we tend to think in terms of fixed identities. People in early modern times were much more open. Jahangir was engaging with Siddichandra, a Jain monk. Nur Jahan used to tease him about the pleasures of the flesh.  What does this tell you? It tells you about an open engagement. It tells you about how experimental Islam is, how mixed Islam is, how vibrant Muslim women are and how Islam is so deeply attached to India.

‘Empress: The astonishing reign of Nur Jahan’ has been published by W.W.Norton in the United States earlier this month and will be published by Penguin Books in India soon.
source: http://www.indianexpress.com / The Indian Express / Home> Research / by Anrija Roychowdhury, New Delhi / July 11th, 2018

Nur Jahan: The Mughal queen who wielded the musket

Arts, Culture & Entertainment, Books (incl.Biographies - w.e.f.01 jan 2018 ), Leaders, World Opinion, , , , , , , , , , , , , ,

NEW DELHI , INDIA  :

Ruby Lal’s book gives a new life to Nur Jahanas Jahangir’s co-sovereign, a position never held by any Mughal woman

EmpressNurJahan01MPOs31aug2018

While there may be more than a grain of truth in Jahangir’s devotion to his beloved spouse (it has been the subject of several movies), Nur Jahan’s political acumen and gallantry make her phenomenal career trajectory seem inevitable.

The polemical potential of Ruby Lal’s new book is apparent from its title, even before we get to the text proper. Empress: The Astonishing Reign Of Nur Jahan takes the spotlight away from Jahangir, one of the Great Mughals, to shine it on his 20th and favourite wife, who, as Lal proposes, not only scaled untold heights during his reign but also announced herself to be his “co-sovereign”.

“Scholars have for some time acknowledged her power, almost in bullet points, but never in any concrete way thought through it,” says Lal, who teaches at Emory University in the US, on email. “There is still the tendency in scholarly and other writings to lock Nur’s power in a romantic story with Jahangir: in fact, that romance becomes the explanation for her rise.”

While there may be more than a grain of truth in Jahangir’s devotion to his beloved spouse (it has been the subject of several movies), Nur Jahan’s political acumen and gallantry make her phenomenal career trajectory seem inevitable. Lal begins, for instance, with a spectacular scene of a hunt, in which a musket-bearing Nur Jahan kills a man-eating tiger in Mathura, where the royal cavalcade made a stop on its way to the Himalayan foothills in the autumn of 1619. Nur, 42 at the time, had been married to Jahangir, her second husband, since 1611. It was a fate her parents, Ghiyas Beg and Asmat Begum, could never have foreseen when their daughter, Mihr un-Nisa, was born in 1577 by the roadside outside Kandahar, as they fled their home in Herat.

Hounded out of Persia due to religious persecution, Beg sought Akbar’s patronage in the late 16th century, and it was generously provided. Eventually decorated as I’timad ud-Daula, or the Pillar of the State, by his regal son-in-law, Beg went on to assume the highest rank in Jahangir’s service. His family did well by the Mughal rulers too. Beg’s son, Asaf Khan, would turn out to be the future emperor Shah Jahan’s father-in-law. But it was Beg’s daughter, Mihr un-Nisa, honoured by her royal husband as Nur Jahan, or the Light of the World, who assured him a place in history.

EmpressNurJahan02MPOs31aug2018

If Nur was exemplary for being the first woman in the subcontinent to exercise direct executive privilege, she was doubly impressive for achieving such a status as a rank outsider. “Remember, she was not a Mughal by bloodline,” says Lal, “not like Queen Elizabeth I (of England) or Queen Christina (of Sweden), who were from royal families.” Nur’s elevation, in the context of her times, was certainly unprecedented, though women in the Mughal harem, especially the elders, often did act as confidantes, advisers and counsellors to the emperor.

Gulbadan Banu Begum, Babar’s daughter and Akbar’s aunt, and Hamideh Begum, Akbar’s mother, were matriarchs to reckon with. Nur’s mother, a lady of refinement and education, was credited with the discovery of an itar (perfume) while boiling petals to make rosewater. But no one went as far as Nur, who made appearances on the imperial balcony, issued firmans (orders) and had coins embossed with her own image—all of which were kingly prerogatives. A skilled marksman, Nur would also lead an army later in life in a failed attempt to rescue Jahangir when he was held hostage by one of his aggrieved officials.

Although the Mughal harem has claimed the attention of scholars, Ira Mukhoty’s recent feminist history, Daughters Of The Sun: Empresses, Queens And Begums Of The Mughal Empire, breathed fresh life into it, making it accessible and emotionally absorbing to the common reader. Lal’s book, replete with research but also narrated with a sense of drama befitting a novel, complements it beautifully.

With the paucity of first-person testimonies from the women of the era, it is not surprising that much of the narrative of Empress is pieced together from observations left behind by Nur Jahan’s contemporaries in the footnotes and interstices of archival documents. “The records are plenty and rich,” says Lal, emphatically, “it’s how you approach the courtly documents, paintings, poetry, coins, architecture, and even legends.”

The British diplomat Thomas Roe, for instance, who visited Jahangir’s court to woo him for exclusive trading rights, was piqued by Nur’s bossiness. But her charisma, intelligence and stately demeanour didn’t escape him. “Noormahel fulfils the observation that in all actions of consequence in Court, a woman is not only always an ingredient, but commonly a principal drug of most virtue,” he noted, “and she shows that they are not incapable of conducting business, nor her self void of wit and subtlety.” It’s not hard to imagine why tales were spun around Jahangir’s early infatuation with Nur, since the days he was Prince Salim. Some chroniclers even claim that young Mihr was married off to a fellow Persian nobleman, Ali Quli, to keep her away from the smitten crown prince.

Yet it would be patently unfair to reduce Nur’s influence to her “womanly wiles”. As an astute observer of court politics, she played her hand shrewdly. Initially, she forged an alliance with the ambitious Prince Khurram (later Shah Jahan), but then Nur got her only daughter, Ladli Begum (by her first husband), married to the younger Prince Shahryar, hoping to push the latter for the throne. With Jahangir’s health worsening due to his addiction to alcohol and opium and civil wars breaking out between factions of the royal family, Nur became increasingly anxious about her hold over the palace. The last straw was the ascension of Shah Jahan to the throne after Jahangir’s death when he stripped Nur of her privileges. She was packed off to live on a modest pension away from the court. In exile, too, she conducted herself with the dignity and grace suited to her station as a noblewoman. Known for her philanthropic work for the poor, she also built a tomb for her parents in Agra that would become the model for the Taj Mahal.

Nur Jahan was neither a Machiavellian dissenter nor a feminist rebel, as Lal writes tellingly. She seemed to have accepted the “emphatically patriarchal” norms of her time, the rules of the feudal, aristocratic world she spent her life in. “I do not believe feminist history should be one in which the woman is always a winner,” says Lal. “It is (rather) what she does, and how effectively she does it, despite all odds. Vulnerability is feminist history.”

source: http://www.livemint.com / Live Mint / Home> Lounge> Leisure / by Somak Ghoshal / August 31st, 2018