Mughlai cuisine

Mughlai cuisine (Urdu: مغلای ) is a Pakistani and Indian cuisine, influenced by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi and Punjab (now partitioned between India, and Pakistan). The cuisine is strongly influenced by Persian, and Turkic cuisines of Central Asia. The cuisine of most Pakistani and Indian restaurants in UK and USA can be termed Mughlai.

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. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.

Although Chicken Tikka Masala is a British dish, it resembles Mughlai cuisine in its flavor.

Dishes

The names of the dishes are quite often Persian, the official language of the Mughal court. But it must be noted that many of these dishes were unknown in local Iranian cuisines. Dishes include various kebabs, kofta (meatballs), nihari (a national dish of Pakistan), pulao (a.k.a. pilaf in Central Asia), and biryani. Paneer is used for preparing vegetarian dishes to suit Hindu dietary requirements.

Other dishes include:

• Chicken Makhni
• 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
• Shahi Mutton Korma
• Shami Kabab
• Seekh kabab
• Boti kabab
• Shahjehani Murg Masala
• Shahi Chicken Korma
• Shahi Kaju Aloo
• Shahi Rogan Josh

Desserts

• Cuisine of Pakistan
• Shahi Tukra is a rich bread pudding with dry fruits, flavored with cardamom.
• Barfi
• Gulabjamun
• Kalakand
• Kulfi
• Sheer korma
• Falooda

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