Mughlai cuisine

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Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan,and the Indian city of Hyderabad. The cuisine is strongly influenced by the Central Asian cuisine, the region where the Chagatai-Turkic Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.[1]

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.[2] A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.[3]

Dishes[edit]

The official adopted language of the Mughal Empire was Persian. So many Indian dishes were named in Persian language. 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:

Desserts[edit]

References[edit]

External links[edit]

Mughlai Recipes

Mughal Emperors' Food

Further reading[edit]