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Mughal Cuisine: It Fit’s For Royalty

Mughalai Cuisine was developed during Mughal empire fusing the existing Persian and Indian Cuisines.

Mongol in Persia were called Mughal. In Hindustan (India), the Mughal were called Moghul.
Mughal empire started with Babar in 1526, but the Persian Cuisine was introduced to India over three centuries earlier.
 
Many events and periods are significant to understand the evolution of Mughalai Cuisine. Some of these events are:
 
1. The Turkic and Afghan during Delhi Sultanate period introduce underground Tandoor to make Naan. Other items introduced are: Keema, Kebab, Dahi yogurt, Paneer Cheese
 
2. During Akbar period, the royal kitchen becomes a laboratory for Mughal culinary. It just absorbs the Delhi Sultanate Cuisine. Persian Cuisine is fused with Indian Cuisine by Rajputs. Special 'Rice and Grain', 'Grains and meats', and meat dishes are created. Khichri, Haleem, Murgh Musallam
 
3. Jahangir and Shahjahan time was the golden period in the evolution of Mughalai Cuisine. Portable Tandoor is developed. After 1498, Portuguese introduced new agriculture products to India: Tobacco, Maize (corn), Potatoes, Tomatoes, Papayas, Pineapples, Cashews, Chili peppers. Finally, many of these products get integrated into Mughalai Cuisine.
 
4. New centers of ruling powers emerge after Aurangzeb. These new centers take Mughalai Cuisine to new heights. The centers included: Hyderabad, Lucknow, Lahore, Kashmir and Rajasthan.
 
5. After Independence in 1947, the Mughalai Cuisines from Lahore and Peshawar came and merged with the Mughalai Cuisine of Delhi.
 
Mughlai cuisine consists of dishes developed in Medieval India by the people of the Mughal Empire. It represents the cooking styles used in North India (especiallyUttar Pradesh and Delhi), Pakistan (particularly among Muhajir people), and the Indian city of Hyderabad. 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 India, Pakistan and Bangladesh.
The taste vary from extremely mild to spicy, and associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. Mughlai cuisine also gave rise to the Awadhi cuisine of Lucknow.
 
Mughals introduced some of the exotic spices, nuts and fruits to India. Also, the Indians got an opportunity to learn new techniques of cooking. In the preparation of most of the Mughlai dishes, milk and cream is used liberally. Mughlai Biriyanies, Pasandas, Kormas and Pulao are so enticing and yummy that people usually end up licking their fingers. 

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Fabian Media is a company with interests in publishing and distribution. Established in 2013, Fabian Media delivers world-class content through various multimedia channels including print and online portal.

Babita Sharma (MD) +91-9560-264449, +91-9540-264449

Vedika Sharma (Editor & Publisher) +91-9643-454949, +91-9990-426236


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