نان خطائی
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See also: نان خطایی
Persian
[edit]Alternative forms
[edit]- نان خطایی (nân-e xatâyi)
Etymology
[edit]Ezafe of نان (nân, “bread”) + خطائی (xatâ'i, “Cathayan”), literally “Cathayan bread, bread of Cathay”.[1]
Pronunciation
[edit]- (Classical Persian) IPA(key): [ˈnɑː.ni xa.tɑː.ˈʔiː]
- (Iran, formal) IPA(key): [nɒ́ː.ne xæ.t̪ʰɒː.ʔíː]
- (Tajik, formal) IPA(key): [nɔ́.ni χä.t̪ʰɔ.ʔí]
| Readings | |
|---|---|
| Classical reading? | nān-i xatā'ī |
| Dari reading? | nān-i xatā'ī |
| Iranian reading? | nân-e xatâ'i |
| Tajik reading? | non-i xatoʾi |
Noun
[edit]| Dari | نان خطائی |
|---|---|
| Iranian Persian | |
| Tajik | нони хатоӣ |
Descendants
[edit]- → Bengali: নানখাতাই (nankhatai)
- → Hindustani:
- Hindi: नानख़टाई (nānxaṭāī)
- Urdu: نان خَطائی (nān xatāī)
- → Punjabi:
- Shahmukhi script: نان خَطائی (nān xat̤ā'ī)
References
[edit]- ^ Indian Antiquary[1], volume 60, 1931, page 213:
- The derivation from ‘K̲h̲aṭâî,’ of Cathay or China is correct. […] Recipes for making ‘Nuncaties’ are given in many Indian cookery books, but there is no special mention in any of them of Mr. Weir’s six ingredients; and ‘leaven produced from toddy’ does not, so far as I know, enter into the composition of these cakes at all.
Punjabi
[edit]Etymology
[edit]Borrowed from Classical Persian نَانِ خَطَائِی (nān-i xatā'ī, “Cathayan bread, bread of Cathay”).[1]
Noun
[edit]نان خَطائی • (nān xat̤ā'ī) ?
References
[edit]- ^ Indian Antiquary[2], volume 60, 1931, page 213:
- The derivation from ‘K̲h̲aṭâî,’ of Cathay or China is correct. […] Recipes for making ‘Nuncaties’ are given in many Indian cookery books, but there is no special mention in any of them of Mr. Weir’s six ingredients; and ‘leaven produced from toddy’ does not, so far as I know, enter into the composition of these cakes at all.
Urdu
[edit]Etymology
[edit]Borrowed from Classical Persian نَانِ خَطَائِی (nān-i xatā'ī, “Cathayan bread, bread of Cathay”).[1]
Pronunciation
[edit]- (Standard Urdu) IPA(key): /nɑːn xə.t̪ɑː.iː/
Noun
[edit]نان خَطائی • (nān xatāī) ? (Hindi spelling नानख़टाई)
References
[edit]- ^ Indian Antiquary[3], volume 60, 1931, page 213:
- The derivation from ‘K̲h̲aṭâî,’ of Cathay or China is correct. […] Recipes for making ‘Nuncaties’ are given in many Indian cookery books, but there is no special mention in any of them of Mr. Weir’s six ingredients; and ‘leaven produced from toddy’ does not, so far as I know, enter into the composition of these cakes at all.
Categories:
- Persian compound terms
- Persian terms with IPA pronunciation
- Persian lemmas
- Persian nouns
- Persian multiword terms
- Punjabi terms borrowed from Classical Persian
- Punjabi terms derived from Classical Persian
- Punjabi lemmas
- Punjabi nouns
- Punjabi multiword terms
- Punjabi nouns in Shahmukhi script
- Urdu terms borrowed from Classical Persian
- Urdu terms derived from Classical Persian
- Urdu terms with IPA pronunciation
- Urdu lemmas
- Urdu nouns
- Urdu multiword terms