Mughlai cuisine

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Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan, Bangladesh and the Indian city of Hyderabad. The cuisine is strongly influenced by the Persian cuisine of Iran, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.

The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.

Dishes

The names of the dishes are quite often Persian, the official language of the Mughal court. Dishes include various kebabs, kofta (meatballs), nihari, pulao (a.k.a. pilaf in Central Asia), and biryani. Paneer is used for preparing vegetarian dishes to suit vegetarian dietary requirements.

Other dishes include:

• Mughlai Chicken[1]
• Mughai paratha[2]
• Biryani Badshahi
• Keema Matar
• Meat Durbari
• Mughlai Chicken Pulao
• Murg Kababs Mughlai
• Murg Noorjehani
• Murg Kali Mirch
• Murg Musallam
• Murg Tandoor
• Murg Chaap
• Murg Masala
• Malai Kofta
• Navratan korma
• Reshmi Kabab
• Shami Kabab
• Seekh kabab
• Boti kabab
• Shahjehani Murg Masala
• Shahi Chicken Korma
• Shahi Kaju Aloo
• Shahi Rogan Josh
• Pasanda
• Rezala

Desserts

• Shahi Tukra is a rich bread pudding with dry fruits, flavored with cardamom.
• Barfi
• Gulabjamun
• Kalakand
• Kulfi
• Sheer korma
• Falooda
• Anjeer Halwa
• Kesari Firni is a rice based sweet dish streaked with Saffron

Further reading

• Mughlai Cook Book, Diamond Pocket Books, ISBN 81-7182-547-8 [3]
• Nita Mehta's Vegetarian Mughlai Khaana By Nita Mehta, Published 1999 ISBN 81-86004-10-6
• Mughlai By Amrita Patel Published 2004, Sterling Publishers, 160 pages ISBN 81-207-2646-4