Hammam-e-Qadimi that individuals visiting the mosque may perform their ablutions before going there to pray. Sanchari Pal describes the interior of Hammam-e-Qadimi: Hammam-e-Qadimi Hammam-e-Qadimi (, ) is a functional 18th century Turkish bath in Bhopal, India. Erected in the early 1700s during the rule of the Gonds, Hammam-e-Qadimi was gifted to Hajjam Hammu Khalida when Dost Mohammad Khan became Nawab of the city. The Indo-Turkish bath is owned by a descendant of Hajjam Hammu Khalida, Mohammad Sajid, and has been kept in his family for five generations. The oil used for the massages offered in Hammam-e-Qadimi is a special recipe of
Turkish cuisine a syrup which can be made from any of a wide variety of ingredients, especially fruits, flowers, or herbs. Examples include pears, quinces, strawberries, apples, cornelian cherry, pomegranates, oranges, rose petals, rose hips, or licorice and spices. Sherbet is drunk diluted with cold water. In classical Turkish cuisine, hoşaf (from the Persian "Khosh-ab", meaning "fresh water") alternatively accompanies meat dishes and "pilav" (pilaf). Turkish cuisine Turkish cuisine (Turkish: "Türk mutfağı") is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines. Turkish cuisine has in