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Monday, March 15, 2010

Mughlai cuisine

The Emperors Table: The Art of Mughal Cuisine                                                                
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:

[edit] Desserts

 

 


Pakistani Food Beef Kabobs.jpg
This article is part of the series
Pakistani cuisine پاک پکوان
Regional cuisines

PAKISTAN
PunjabiSindhiPashtunBalochi
Mughlai - Kashmiri - Parsi- Lahori
Gujarati - Bihari - Balti

Other
Pakistani ChineseFast food
Ingredients and types of food
Main dishesDessertsBread
DrinksSnacksSpicesCondiments
Preparation and cooking
HandiKarahiTavaTandoorOther
See also:
HistoryEtiquette
Pakistani chefsCookbook: Cuisine of Pakistan
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