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

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

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

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

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

• Indian cuisine
• Pakistani cuisine
• Bangladeshi cuisine
• Hyderabadi cuisine