Mughlai cuisine
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Mughlai cuisine consists of dishes developed in Medieval India at the centers of the Mughal Empire. It represents a combination of the cooking style and recipes of Central Asia and North India. The Mughlai cooking styles is used in the traditional cuisine of North India (especially Uttar Pradesh and Delhi), the Indian city of Hyderabad and the Pakistani city of Karachi (particularly among Muhajir migrants from India). The cuisine is strongly influenced by 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.[1]
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.[2] A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.[3] Mughlai cuisine also gave rise to the Awadhi cuisine of Lucknow.
Synopsis
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, Biryani (a mixed rice dish). Paneer (Indian cheese) is used for preparing vegetarian dishes to suit vegetarian dietary requirements.
List of Mughlai dishes
 | This too many redlinks contains a list of miscellaneous information. (July 2017) |
Other dishes include:
- Kachri Qeema
- Haleem (Khichda)
- Mughlai Chicken[1]
- Biryani
- Mughlai Paratha
- Qeema Matar
- Meat Durbari
- Mughlai Chicken Pulao
- Murg Kababs Mughlai
- Murg Noorjehani
- Murgh Musallam
- Kofta Shorba
- Nargisi Kofta
- Murg Chaap
- Reshmi Kabab
- Boti Kabab
- Shahjehani Murg Masala
- Pasanda
- Rezala
Desserts
- Shahi Tukra is a rich bread pudding with dry fruits, flavoured with cardamom.
- Sheer korma
- Falooda
- Kesari Firni is a rice based sweet dish streaked with Saffron
- Gulab Jamun
- Jalebi
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 81-86004-10-6
- Mughlai By Amrita Patel Published 2004, Sterling Publishers, 160 pages ISBN 81-207-2646-4
External links
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