mughlai cuisine - wikipedia, the free encyclopedia
TRANSCRIPT
20/2/2014 Mughlai cuisine - Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Mughlai_cuisine 1/3
Mughlai cuisineFrom Wikipedia, the free encyclopedia
Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Mughal Empire. Itrepresents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan, Bangladesh andthe Indian city of Hyderabad. The cuisine is strongly influenced by the Persian cuisine of Iran and Afghan cuisine ofAfghanistan, 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 References4 External Links
5 Further reading
Dishes
The names of the dishes are quite often Persian, the official language of the Mughal court. Dishes include variouskebabs, kofta (meatballs), nihari, pulao (a.k.a. pilaf in Central Asia), and biryani. Paneer is used for preparingvegetarian dishes to suit vegetarian dietary requirements.
Other dishes include:
Nehaari
Paaye
Kachri QeemaHaleem/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 NoorjehaniMurg Kali Mirch
Murg Musallam
20/2/2014 Mughlai cuisine - Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Mughlai_cuisine 2/3
Kofta Shorba
Nargisi Kofta
Murg Tandoor
Murg Chaap
Murg Masala
Malai KoftaNavratan 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.
BarfiKalakand
KulfiSheer korma
FaloodaAnjeer Halwa
Kesari Firni is a rice based sweet dish streaked with SaffronKheer
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
20/2/2014 Mughlai cuisine - Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Mughlai_cuisine 3/3
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.