The Mughal Influence On Indian Food
The term Mughlai Food is associated with a combination of food that originated in the Mughal Kitchens from the time of Babar. In his autobiography, Babarnama, you can find mentions of dishes like kebabs and kormas. While the Mughals were majorly Muslims who do not eat pork and some very few Hindus in the court who do not eat beef, the majority of dishes prepared in the Mughal Kitchens avoided these two types of meat and focussed on lamb and different types of fowls. The influence of Mughlai Cuisines is widely found in Pakistan, Bangladesh and India. Awadh in itself has a strong Mughal influence and till date, emanates a royal aura in all the food available, even on the streets.
Mughlai Food We Can't Get Enough Of
1. Haleem (Khichda)
A minced stew of barley, wheat and meat with the occasional inclusion of lentils, this popular meaty delight has its roots in the Middle East, Central Asia and the Indian subcontinent. The preparation of haleem varies from region to region and is a perfect dish for cold winters.
2. Reshmi Kebabs
One of the more traditional Mughlai preparations popular in India, the reshmi kebabs get their name from the succulent meat that takes form after being marinated for prolonged hours and being lightly braised. Traditionally, chicken, beef or lamb meat is used to prepare these kebabs, but prawns are good substitutes too for this smooth as silk kebabs.
3. Biryani
Yes, our favourite biryani is also a gift from the royal Mughals. While we link the biryanis to the royal kitchens of the Nawabs of Hyderabad, the origin of biryani has roots in the Mughal Sultanate. This layered concoction with coarse spices, aromatic rice and beautifully cooked chicken.
4. Mughlai Paratha
The famous Bengali Mughlai parantha was actually invented during Jahangir's reign, wherein an anda paratha was discovered and served with keema to the emperor. It is a square shaped packed paratha and is a meal in itself.
5. Rogan Josh
One of the signature dishes of Kashmiri cuisines, rogan josh also called roghan gosht is a gift from the Persians and the Mughals. It's a gravy dish with small chunks of braised lamb cooked in a thick broth of ginger, garlic and onion with other coarse spices.
6. Qeema Matar
This dish is in exact semblance with its name. The qeema matar is a perfect combination of minced meat cooked with peas, which turns out to become a mighty delicious dish. You can eat this with the bread of your choice.
7. Malai Kofta
Malai Kofta is a Mughlai dish with creamy and thick gravy with fried paneer koftas. It can be called the Mughal version of cheeseballs, even though there is a huge difference in the gravy and the preparation of the dish.
8. Murgh Musallam
Ever tried a whole chicken stuffed with ground spices and coarse vegetables? We are not talking about the Thanksgiving turkey, which is only popular in other cultures. The Mughals left us a royal dish called murgh musallam which has chicken marinated in ginger garlic paste, stuffed with eggs and cooked in spices like saffron to add flavour.