Mughlai cuisine (Urdu: مغلای پکوان) is a South Asian cuisine, influenced by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi and Punjab (now partitioned between Pakistan, and India). The cuisine is strongly influenced by Persian, and Turkic cuisines of Central Asia. The cuisine of most 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.[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.
Dishes
The names of the dishes are quite often Persian, the official language of the Mughal court. 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 curry of Agra
- Shami Kabab
- Seekh kabab
- Boti kabab
- Shahjehani Murg Masala
- Shahi Chicken Korma
- Shahi Kaju Aloo
- Shahi Rogan Josh
[edit] Desserts
This article is part of the series Pakistani cuisine پاک پکوان |
Regional cuisines |
Mughlai - Kashmiri - Parsi- Lahori Gujarati - Bihari - Balti |
Ingredients and types of food |
Main dishes – Desserts – Bread Drinks – Snacks – Spices – Condiments |
Preparation and cooking |
Handi – Karahi – Tava – Tandoor – Other |
See also: |
History – Etiquette Pakistani chefs – Cookbook: Cuisine of Pakistan |
edit |
- Shahi Tukra is a rich bread pudding with dry fruits, flavored with cardamom.
- Barfi
- Gulabjamun
- Kalakand
- Kulfi
- Sheer korma
- Falooda
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