20/2/2014

Mughlai cuisine - Wikipedia, the free encyclopedia

Mughlai cuisine
From Wikipedia, the free encyclopedia

Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan, Bangladesh and the Indian city of Hyderabad. The cuisine is strongly influenced by the Persian cuisine of Iran and Afghan cuisine of Afghanistan, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region. 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]

Contents
1 Dishes 2 Desserts 3 References 4 External Links 5 Further reading

Dishes
The names of the dishes are quite often Persian, the official language of the Mughal court. Dishes include various kebabs, kofta (meatballs), nihari, pulao (a.k.a. pilaf in Central Asia), and biryani. Paneer is used for preparing vegetarian dishes to suit vegetarian dietary requirements. Other dishes include: Nehaari Paaye Kachri Qeema Haleem/Khichda Mughlai Chicken[1] (http://indianfood.about.com/od/chickendishes/r/mughlaichicken.htm) Mughai paratha[2] (http://indianfood.about.com/od/breadrecipes/r/mughlaiparatha.htm) Biryani Badshahi Qeema Matar Meat Durbari Mughlai Chicken Pulao Murg Kababs Mughlai Butter Chicken Murg Noorjehani Murg Kali Mirch Murg Musallam
http://en.wikipedia.org/wiki/Mughlai_cuisine 1/3

20/2/2014

Mughlai cuisine - Wikipedia, the free encyclopedia

Kofta Shorba Nargisi Kofta Murg Tandoor Murg Chaap Murg Masala Malai Kofta Navratan korma Reshmi Kabab Shami Kabab Seekh kabab Boti kabab Shahjehani Murg Masala Shahi Chicken Korma Shahi Kaju Aloo Shahi Rogan Josh Pasanda Rezala

Desserts
Shahi Tukra is a rich bread pudding with dry fruits, flavored with cardamom. Barfi Kalakand Kulfi Sheer korma Falooda Anjeer Halwa Kesari Firni is a rice based sweet dish streaked with Saffron Kheer

References
1. ^ http://www.dawn.com/weekly/review/archive/070301/review14.htm 2. ^ http://www.telegraphindia.com/1080705/jsp/jharkhand/story_9507169.jsp

External Links
Mughlai Recipes (http://www.indianrecipes.lv/cuisines/mughlai)

Further reading
Mughlai Cook Book , Diamond Pocket Books, ISBN 81-7182-547-8 [3] (http://books.google.com/books?id=Rim1x7fHjZgC&dq=mughlai) Nita Mehta's Vegetarian Mughlai Khaana By Nita Mehta, Published 1999 ISBN 81-86004-10-6
http://en.wikipedia.org/wiki/Mughlai_cuisine 2/3

20/2/2014

Mughlai cuisine - Wikipedia, the free encyclopedia

Mughlai By Amrita Patel Published 2004, Sterling Publishers, 160 pages ISBN 81-207-2646-4 Retrieved from "http://en.wikipedia.org/w/index.php?title=Mughlai_cuisine&oldid=593234216" Categories: Mughlai cuisine Indian cuisine by culture North Indian cuisine Uttar Pradeshi cuisine Awadhi cuisine Pakistani cuisine Bangladeshi cuisine This page was last modified on 31 January 2014 at 05:32. Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.

http://en.wikipedia.org/wiki/Mughlai_cuisine

3/3