Theme “Fusion cuisines of the East”

From the 15th century Indo-Iranian Nimatnama:
Recipe 295 Spiced venison rolled in thin whole wheat bread with fresh mint and rose petals
Recipe 3 Samosas filled with ground spiced chicken, onion and eggplant
Recipe 122 Samosas filled with ground nuts and sugar
Recipe 142 Spinach bara (fritters)

From the 16th century Persian Maddato l-hayat:
2 polows (rice dishes, one with meat)

From the 14th century Yuan Yinshan Zhengyao:
Recipe 33 Ishkane- shredded lamb, fresh cheese, and vegetables fried with sesame seed paste and rich meat broth and served in steamed buns
Recipe 44 Shoyla Toyym- lamb and vegetables stir-fried with little pasta ears
Recipe 81 Quick Manta- steamed lamb dumplings spiced with onions, ginger and orange peel
Recipe 89 Mushroom Pao-Tsu- steamed mushroom dumplings also spiced with onions, ginger and orange peel. The original recipe include sheep (again) but this is an easy veg alternate.

I think it needs more sweets, relishes, fruit, dips… too much meat and bread? People won’t eat vegetables usually, but they will eat meat and bread. Everything must be small. Condiments will increase complexity. The dumplings, bread and samosas can all be made ahead and frozen, then steamed/fried on site. Also need to decide on drinks. Definitely rice wine, mango sharbat and spice pichha. And limeade, maybe Sneaky Hindu.

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