Mughlai cuisine

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Ingredients and types of food Main dishes • Desserts • Bread • Drinks • Snacks • Spices • Condiments

Preparation and cooking Handi • Karahi • Tava • Uruli • Other

See also History • Etiquette • Indian chefs • Cookbook: Cuisine of India

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Pakistani cuisine پاکستانی پکوان
Regional cuisines Pakistan Punjabi  • Sindhi  • Pashtun  • Balochi  • Mughlai  • Kashmiri  • Parsi  • Lahori  • Balti  • Muhajir Pakistani creoles Pakistani Chinese
Ingredients Main dishes  • Desserts  • Bread  • Drinks  • Snacks  • Spices  • Condiments  • Sweets & desserts
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Mughlai cuisine (Hindi: मुगल पकवान, Urdu: مغلای پکوان) is a style of cookery developed in the Indian Subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Uttar Pradesh, Delhi, and in parts of Dhaka in Bangladesh and Hyderabad in Andhra Pradesh. The cuisine is strongly influenced by Persian and Turkic cuisines of Central Asia, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region (now partitioned between India and Pakistan). The food served in the vast majority of Indian restaurants in the Western hemisphere draws inspiration from Mughlai cuisine.

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.^[1] A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.^[2]

The origins of Chicken Tikka Masala are debated, but the flavors of the dish follow in the tradition of Mughlai cuisine.^{[citation needed]}

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
• Malai Kofta
• Navratan korma
• 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

References

1. ^ http://www.dawn.com/weekly/review/archive/070301/review14.htm
2. ^ http://www.telegraphindia.com/1080705/jsp/jharkhand/story_9507169.jsp

Further reading

• Mughlai Cook Book, Diamond Pocket Books, ISBN 8171825478 [3]
• Nita Mehta's Vegetarian Mughlai Khaana By Nita Mehta, Published 1999 ISBN 8186004106
• Mughlai By Amrita Patel Published 2004, Sterling Publishers, 160 pages ISBN 8120726464
• Authentic Mughlai Recipes