From Wikipedia, the free encyclopedia
Mughlai cuisine consists of dishes developed in Medieval India by the nobility of the Mughal Empire . It represents the cooking styles of the Muslims used in North India (especially Uttar Pradesh and Delhi ), Pakistan (particularly among Muhajir people ), and the Indian cities of Hyderabad and Bhopal.[ 1] [ 2] [ 3] Central Asian cuisine , the region where the Turco-Mongol Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of modern India , Pakistan and Bangladesh .[ 4]
The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices.[ 5] buffet of main course dishes with a variety of accompaniments .[ 6] Awadhi cuisine of Lucknow .
Dishes
Rogan josh Nihari The native tongue of the Mughals were Chagatay Turkic languages and the official adopted language of the Mughal Empire was Persian, so many Mughlai Indian dishes were named in the Turkic and Persian languages . 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
Kulfi
References
Further reading
Mughlai Cook Book , Diamond Pocket Books, ISBN 81-7182-547-8 [2] Nita Mehta's Vegetarian Mughlai Khaana By Nita Mehta, Published 1999 ISBN 81-86004-10-6Mughlai By Amrita Patel Published 2004, Sterling Publishers, 160 pages ISBN 81-207-2646-4
External links
