Mughlai cuisine

Mughlai cuisine consists of dishes developed in Medieval India at the centres of the Mughal Empire. It represents a combination of the cooking style and recipes of Central Asia. The cuisine is strongly influenced by Central Asian cuisine, the region where the Turco-Mongol Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of modern North India, Pakistan and Bangladesh.[1]

The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices.[2] A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.[3]

List of Mughlai dishes

Other dishes include:


See also


  1. Mukherjee, Soma (2001). Royal Mughal Ladies and Their Contributions. Gyan Books. pp. 10–. ISBN 978-81-212-0760-7.
  3. Sahuliyar, Arti (5 July 2008). "Mughlai cuisine tops popularity charts in capital". The Telegraph. Calcutta.

Further reading

  • Mughlai Cook Book, Diamond Pocket Books, ISBN 81-7182-547-8
  • Nita Mehta's Vegetarian Mughlai Khaana By Nita Mehta, Published 1999 ISBN 81-86004-10-6
  • Mughlai By Amrita Patel Published 2004, Sterling Publishers, 160 pages ISBN 81-207-2646-4
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