Mughlai
Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the 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 Persian cuisine of Iran, and has in turn strongly similarities to the regional cuisines of Kashmir and the Punjab region.
History[edit | edit source]
The history of Mughlai cuisine dates back to the Mughal Empire, which ruled over the Indian subcontinent from the early 16th to the mid-19th century. The cuisine developed in the imperial kitchens of the Mughal emperors, incorporating elements of the cuisines of Central Asia, Persia, and the Indian subcontinent.
Characteristics[edit | edit source]
Mughlai cuisine is characterized by rich and creamy curries, aromatic spices, and elaborate dishes. Some of the key ingredients used in Mughlai cuisine include ghee, cream, milk, and yogurt, along with a variety of spices such as cumin, coriander, cardamom, cinnamon, and saffron.
Notable dishes[edit | edit source]
Some of the most popular dishes in Mughlai cuisine include Biryani, Kebab, Korma, Tandoori chicken, Rogan josh, and Shahi tukra. These dishes are known for their distinctive flavors, rich textures, and aromatic spices.
Influence[edit | edit source]
Mughlai cuisine has had a significant influence on other cooking styles in the Indian subcontinent. It has influenced the cuisines of North India, Pakistan, and Bangladesh, and has also had a significant impact on the Hyderabadi cuisine.
See also[edit | edit source]
This article is a Pakistani-cuisine-related stub. You can help WikiMD by expanding it!
This article is a Bangladeshi-cuisine stub. You can help WikiMD by expanding it!
This article is a Hyderabadi cuisine-related stub. You can help WikiMD by expanding it!
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates, categories Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
