The kitchen and offices to the zeenahnah, I have remarked, occupy one side of the quadrangle; they face the great or centre hall appropriated to the assembly. These kitchens, however, are sufficiently distant to prevent any great annoyance from the smoke;--I say smoke, because chimneys have not yet been introduced into the kitchens of the Natives. The fire-places are all on the ground, something resembling stoves, each admitting one saucepan, the Asiastic style of cooking requiring no other contrivance. Roast or boiled joints are never seen at the dinner of a Native: a leg of mutton or sirloin of beef would place the hostess under all sorts of difficulties, where knives and forks are not understood to be amongst the useful appendages of a meal. The variety of their dishes are countless, but stews and curries are the chief; all the others are mere varieties. The only thing in the shape of roast meats, are small lean cutlets bruised, seasoned and cemented with pounded poppy-seed, several being fastened together on skewers: they are grilled or roasted over a charcoal fire spread on the ground, and then called keebaab,[15] which word implies, roast meat. The kitchen of a zeenahnah would be inadequate to the business of cooking for a large assembly; the most choice dishes only (for the highly favoured guests), are cooked by the servants of the establishment. The needed abundance required on entertaining a large party is provided by a regular bazaar cook, several of whom establish themselves in Native cities, or wherever there is a Mussulmaun population. Orders being previously given, the morning and evening dinners are punctually forwarded at the appointed hours in covered trays, each tray having portions of the several good things ordered, so that there is no confusion in serving out the feast on its arrival at the mansion. The food thus prepared by the bazaar cook (naunbye,[16] he is called), is plain boiled-rice, sweet-rice, kheer[17] (rice-milk), mautungun[18] (rice sweetened with the addition of preserved fruits, raisins, &c., coloured with saffron), sallons[19] (curries) of many varieties, some cooked with vegetables, others with unripe fruits with or without meat; pillaus of many sorts, keebaabs, preserves, pickles, chatnees, and many other things too tedious to admit of detail. The bread in general use amongst Natives is chiefly unleavened; nothing in the likeness of English bread is to be seen at their meals; and many object to its being fermented with the intoxicating toddy (extracted from a tree). Most of the Native bread is baked on iron plates over a charcoal fire. They have many varieties, both plain and rich, and some of the latter resembles our pastry, both in quality and flavour.