CABAYA to CABUL
CABAYA, s. This word, though of Asiatic origin, was perhaps introduced into India by the Portuguese,
whose writers of the 16th century apply it to the surcoat or long tunic of muslin, which is one of the most
common native garments of the better classes in India. The word seems to be one of those which the
Portuguese had received in older times from the Arabic (kaba, a vesture). From Dozys remarks this
would seem in Barbary to take the form kabaya. Whether from Arabic or from Portuguese, the word
has been introduced into the Malay countries, and is in common use in Java for the light cotton surcoat
worn by Europeans, both ladies and gentlemen, in dishabille. The word is not now used in India Proper,
unless by the Portuguese. But it has become familiar in Dutch, from its use in Java. [Mr. Gray, in his
notes to Pyrard (i. 372), thinks that the word was introduced before the time of the Portuguese, and
remarks that kabaya in Ceylon means a coat or jacket worn by a European or native.]
c. 1540.There was in her an Embassador who had brought Hidalcan [Idalcan] a very rich Cabaya
which he would not accept of, for that thereby he would not acknowledge himself subject to the Turk.Cogans
Pinto, pp. 1011.
he ordered him then to bestow a cabaya.Castanheda, iv. 438.
See also Stanleys Correa, 132.
1554.And moreover there are given to these Kings (Malabar Rajas)
when they come to receive these allowances, to each of them a cabaya of silk, or of scarlet, of 4 cubits,
and a cap or two, and two sheath-knives. S. Botelho, Tombo, 26.
Luzem da fina purpura as cabayas,
Lustram os pannos da tecida seda.''
Camões, ii. 93.
Cabaya de damasco rico e dino
Da Tyria cor, entre elles estimada.''
In these two passages Burton translates caftan.
1585.The King is apparelled with a Cabie made like
a shirt tied with strings on one side.R. Fitch, in Hakl., ii. 386.
1598.They wear sometimes when
they go abroad a thinne cotton linnen gowne called Cabaia.
Linschoten, 70; [Hak. Soc. i. 247].
1610.Cette jaquette ou soutane, quils appellent Libasse (P. libas, clothing) ou Cabaye, est de
toile de Cotton fort fine et blanche, qui leur va jusquaux talons.Pyrard de Laval, i. 265; [Hak. Soc. i.
[1614.The white Cabas which you have with you at Bantam would sell here. Foster, Letters,
1645.Vne Cabaye qui est vne sorte de vestement comme vne large soutane couverte par
le devant, à manches fort larges. Cardim, Rel. de la Prov. du Japon, 56.
1689.It is a distinction
between the Moors and Bannians, the Moors tie their Cabas always on the Right side, and the Bannians
on the left.
Ovington, 314. This distinction is still true.
1860.I afterwards understood that the dress
they were wearing was a sort of native garment, which there in the country they call sarong or kabaai,
but I found it very unbecoming.Max Havelaar, 43. [There is some mistake here, sarong and Kabaya
are quite different.]
1878.Over all this is worn (by Malay women) a long loose dressing-gown style of
garment called the kabaya. This robe falls to the middle of the leg, and is fastened down the front with
circular brooches.McNair, Perak, &c., 151.
CABOB, s. Ar.-H. kabab. This word is used in Anglo-Indian households generically for roast meat. [It
usually follows the name of the dish, e.g. murghi kabab, roast fowl.] But specifically it is applied to the
dish described in the quotations from Fryer and Ovington.
c. 1580.Altero modo
ipsam (carnem) in parva frustra dissectam, et veruculis ferreis acuum modo
infixam, super crates ferreas igne supposito positam torrefaciunt, quam succo limonum aspersam avidè
esitant.Prosper Alpinus, Pt. i. 229.
1673.Cabob is Rostmeat on Skewers, cut in little round pieces
no bigger than a Sixpence, and Ginger and Garlick put between each.Fryer, 404.
is Beef or Mutton cut in small pieces, sprinkled with salt and pepper, and dipt with Oil and Garlick, which
have been mixt together in a dish, and then roasted on a Spit, with sweet Herbs put between and stuff
in them, and basted with Oil and Garlick all the while.Ovington, 397.
1814.I often partook with my
Arabs of a dish common in Arabia called Kabob or Kab-ab, which is meat cut into small pieces and
placed on thin skewers, alternately between slices of onion and green ginger, seasoned with pepper,