Mughals and Mughlai cuisine
Mughlai cuisine developed from the imperial kitchens of the Mughal Empire. This cuisine is predominant in North India, Pakistan and Bangladesh and has been strongly influenced by Persian and Turkic cuisines. The cuisine may vary from extremely mild to spicy and has a distinctive Indian aroma and taste of ground and whole spices.
Mughals invaded India on sixteenth century. They brought exotic spices, dried fruit and nuts and new cooking methods. ‘Mughlai’ dishes as they are called have lots of milk and cream with spices to make rich and spicy meal. Mughlai cuisine includes many famous dishes such as Kormas (Kurma, Gravy or Curry Chutney), Pasandas and Birianies (Briyani, Biriyani, Biryani, Spicy Rice) and Pilaus (Pulao, Pulav, Pilav or Pulaav).
A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.
Mughlai Chicken Mughai paratha Biryani Badshahi Keema Matar Meat Durbari Mughlai Chicken Pulao Murg Kababs Mughlai Murg Noorjehani Malai Kofta Navratan korma Shami Kabab Seekh kabab Shahjehani Murg Masala Shahi Chicken Korma Shahi Kaju Aloo Shahi Rogan Josh Malpua – Indian style pancakes Shahi Tukra is a rich bread pudding with dry fruits, flavored with cardamom.
Mughals invaded India on sixteenth century. They brought exotic spices, dried fruit and nuts and new cooking methods. ‘Mughlai’ dishes as they are called have lots of milk and cream with spices to make rich and spicy meal. Mughlai cuisine includes many famous dishes such as Kormas (Kurma, Gravy or Curry Chutney), Pasandas and Birianies (Briyani, Biriyani, Biryani, Spicy Rice) and Pilaus (Pulao, Pulav, Pilav or Pulaav).
A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.