Posted 22 June 2011 - 11:48 AM
What ingredients are typical?
Posted 27 July 2011 - 03:48 PM
Mughal food married traditions from Turkic, Persian and Central Asian cooking styles with existing Indian ingredients and cooking styles to create a hearty and rich cuisine. It is often characterized by the usage of malai or Indian clotted cream, nuts (almonds, cashewnuts, pine nuts, melon seeds, chironji), dry fruits (raisins, apricots and plums) and more pronounced use of spices such as Black cardamom, black cumin, star anise and rose petals. Over-time, as Mughal cusine synthesized into regional court cuisines (such as Hyderabadi, Awadhi, ..) they took on influences of the local regions and created their own sub-cuisines.
While there is some historical record from the time of the Mughals, many of the recipes that are considered Mughal dishes today bear little resemblance to historical recipes. The common theme between both though is the idea of enriching food by using malai, paneer, nut pastes, dry fruits and black cumin.
Posted 27 July 2011 - 05:51 PM
True Moghul cuisine is hard to find in the US, so I recommend finding recipes on the Internet or purchasing "Moghul Cooking" by Joyce Westrip and making it at home.
Posted 10 October 2011 - 06:30 PM
In recent years I have had the dispensation to question any restaurant that advertises a dish as Mughlai especially if it comes with tomatoes and chillies in it. Those two ingredients didn't exist in early Mughal era and were only later incorporated into the court cuisines. As an example, I have never seen a Malai Kofta that is a white gravy - its called malai kofta because the kofta is white/cream in colour and not because there is tonnes of malai in it.
Posted 10 October 2011 - 11:41 PM
Posted 11 October 2011 - 01:14 AM