What are the best Indian cuisines passed down by Mughals?
The Mughal Empire, which ruled over the Indian subcontinent for centuries, left an indelible mark on Indian culture, including its rich and diverse cuisine. The Mughals introduced several Indian cuisines through culinary innovations and techniques that continue to influence Indian cooking to this day. Here are 10 iconic dishes introduced by the Mughals to Indian cuisine:
- Biryani: Biryani is a fragrant and flavorful rice dish that originated in the Mughal courts. It is made by layering cooked rice with marinated meat (usually chicken, mutton, or beef) and aromatic spices, then cooking it together to infuse the flavors. Biryani is known for its distinct taste and is a staple dish in Mughlai cuisine.
- Kebabs: Kebabs are skewered and grilled meat dishes that were popularized by the Mughals. They are typically made with marinated meat, such as chicken, lamb, or beef, and cooked over an open flame or in a tandoor (clay oven). Kebabs are often seasoned with spices and served with mint chutney or yogurt sauce.
- Tandoori Chicken: Tandoori chicken is a classic Mughlai dish made by marinating chicken in a mixture of yogurt and spices, including cumin, coriander, turmeric, and garam masala, before cooking it in a tandoor. The result is tender, juicy chicken with a smoky flavor and vibrant red color, thanks to the addition of red chili powder.
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- Paneer Tikka: Paneer tikka is a vegetarian dish that consists of marinated paneer (Indian cottage cheese) cubes skewered and grilled in a tandoor or oven. The marinade typically includes yogurt, spices, and lemon juice, giving the paneer a tangy and flavorful taste. Paneer tikka is often served as an appetizer or starter at Indian restaurants.
- Nihari: Nihari is a slow-cooked stew that originated in the royal kitchens of the Mughals. It is made with tender meat (usually beef or lamb) simmered in a rich and flavorful gravy made with spices like cinnamon, cardamom, and cloves. Nihari is often served with naan or rice and garnished with fresh herbs and lemon wedges.
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- Sheermal: Sheermal is a traditional Mughlai bread that is sweet and slightly savory in taste. It is made with flour, milk, sugar, and saffron, which gives it a distinct golden color and aromatic flavor. Sheermal is often served with kebabs or curries and is a popular choice for special occasions and festivals.
- Shahi Tukda: Shahi tukda, also known as double ka meetha, is a rich and indulgent dessert that traces its origins back to the Mughal era. It is made by deep-frying slices of bread until crispy and golden brown, then soaking them in a sweet syrup flavored with cardamom, saffron, and rose water. The dish is typically garnished with chopped nuts and served chilled.
- Galouti Kebab: Galouti kebab is a melt-in-your-mouth kebab that was created for the aging toothless Nawab of Lucknow during the Mughal period. It is made with finely ground meat (usually lamb or beef) that is marinated with spices and tenderizers, then shaped into patties and pan-fried until golden brown. Galouti kebabs are known for their delicate texture and aromatic flavor.
- Rogan Josh: Rogan josh is a fragrant and flavorful Kashmiri curry that was popularized by the Mughals. It is made with tender pieces of meat (usually lamb or goat) cooked in a rich and aromatic sauce made with tomatoes, onions, yogurt, and a blend of spices, including Kashmiri red chili powder, which gives the dish its vibrant red color.
- Korma: Korma is a creamy and indulgent curry dish that originated in the Mughal courts. It is made with meat (such as chicken, lamb, or beef) or vegetables cooked in a rich and flavorful sauce made with yogurt, cream, and ground nuts (such as almonds or cashews). Korma is known for its mild and delicate flavor, making it a favorite among both royalty and commoners alike.
These iconic dishes introduced by the Mughals have become an integral part of Indian cuisine, delighting food lovers with their rich flavors, aromatic spices, and centuries-old culinary traditions. Whether enjoyed at home or savored at a traditional Mughlai restaurant, these dishes continue to evoke the grandeur and opulence of the Mughal era, leaving a lasting legacy on Indian gastronomy.
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