https://en.bharatpedia.org/w/index.php?action=history&feed=atom&title=Mughlai_cuisineMughlai cuisine - Revision history2026-08-18T15:55:35ZRevision history for this page on the wikiMediaWiki 1.43.6https://en.bharatpedia.org/w/index.php?title=Mughlai_cuisine&diff=145473&oldid=prev200.37.205.82 at 22:48, 28 July 20212021-07-28T22:48:43Z<p></p>
<p><b>New page</b></p><div>{{EngvarB|date=February 2017}}<br />
{{Use dmy dates|date=February 2017}}<br />
{{Indian cuisine}}<br />
{{Pakistani cuisine}}<br />
'''Mughlai cuisine''' consists of dishes developed in the [[Medieval India|medieval]] [[Indo-Persian culture|Indo-Persian cultural]] centres of the [[Mughal Empire]]. It represents a combination of [[cuisine of the Indian subcontinent]] with the cooking styles and recipes of [[Central Asian Cuisine|Central Asian]] and [[Islamic cuisine]]. Mughlai cuisine is strongly influenced by the [[Turkic peoples|Turkic]] cuisine of [[Central Asia]], the region where the early [[Mughal emperors]] originally hailed from, and it has in turn strongly influenced the regional cuisines of [[North Indian cuisine|Northern India]], [[Pakistani cuisine|Pakistan]] and [[Bangladeshi cuisine|Bangladesh]].<br />
<br />
The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive [[aroma]] and the taste of ground and whole spices.<ref>[https://archive.today/20120729194834/http://www.dawn.com/weekly/review/archive/070301/review14.htm ]</ref> A Mughlai course is an elaborate [[buffet]] of main course dishes with a variety of [[Side dish|accompaniments]].<ref>{{cite news |last=Sahuliyar |first=Arti |date=5 July 2008 |title=Mughlai cuisine tops popularity charts in capital |url=http://www.telegraphindia.com/1080705/jsp/jharkhand/story_9507169.jsp |newspaper=The Telegraph |location=Calcutta}}</ref><br />
<br />
== History ==<br />
Although the ruling class and administrative elite of the Mughal Empire could variously identify themselves as ''Turani'' ([[Turkic peoples|Turkic]]), ''Irani'' ([[Persian people|Persian]]), ''Shaikhzada'' ([[Islam in India|Indian Muslim]]) and [[Rajput|Hindu Rajput]], the empire itself was [[Indo-Persian culture|Indo-Persian]], having a hybridized, pluralistic [[Persianate society|Persianate]] culture. Decorated Indo-Persian cookbooks and culinary manuscripts adorned the personal libraries of the Mughal elite, serving as both culinary guides and for aesthetic value.<ref>{{Cite journal |last=Narayanan |first=Divya |date=January 2016 |title=What Was Mughal Cuisine? : Defining and Analysing a Culinary Culture |url=https://crossasia-journals.ub.uni-heidelberg.de/index.php/izsa/article/download/842/815 |journal=Interdisziplinäre Zeitschrift für Südasienforschung |volume=1 |pages=1–30 |access-date=2019-01-17}}</ref><br />
<br />
One example was the ''[[Ni'matnama]]'', a 15th-century work illustrated with Persian miniatures. This was commissioned by Sultan Ghiyas Shah, a sultan of [[Malwa]] in modern-day [[Madhya Pradesh]], and features [[Central Asia]]n dishes such as ''[[samosa]]s'' (fried meat-filled pastry), ''[[Khichdi|khichri]]'' (rice and lentils), ''[[pilaf]]'' (rice-dish), ''sikh'' (skewered meat and fish), ''[[Kebab|kabab]]'' (skewered, roasted meat) and ''[[Yahni|yakhni]] (''meat broth''),'' as well as western and southern Indian dishes, such as ''karhi'' (yogurt broth mixed with chickpea flour), ''piccha'' and ''khandawi.''<br />
<br />
From the Mughal period itself, one popular culinary work was the ''Nuskha-i-Shahjahani,'' a record of the dishes believed to be prepared for the court of Emperor Shahjahan (r.1627-1658). This Persian manuscript features ten chapters, on ''[[Naan|nānhā]]'' (breads), ''āsh-hā'' (pottages), ''qalīyas'' and ''[[Dopiaza|dopiyāzas]]'' (dressed meat dishes), ''bhartas'', ''zerbiryāns'' (a kind of layered rice-based dish), ''[[Pilaf|pulāʾo]]'', ''kabābs'', ''harīsas'' (savoury porridge), ''shishrangas'' and ''ḵẖāgīnas'' (omelette), and ''khichṛī;'' the final chapter involves ''murabbā'' (jams), ''achār'' (pickles), ''[[Puri (food)|pūrī]]'' (fried bread), ''fhīrīnī'' (sweets), ''[[Halva|ḥalwā]]'' (warm pudding), and basic recipes for the preparation of [[Yogurt|yoghurt]], ''[[Paneer|panīr]]'' (Indian curd cheese) and the coloring of butter and dough.<ref>{{Cite news |url=https://gulfnews.com/food/table-talk-the-emperors-new-iftar-1.2043942|title=Table Talk: The emperor's new iftar |work=Gulf News |access-date=2019-01-17}}</ref><br />
<br />
Another famous textbook was ''Ḵẖulāṣat-i Mākūlāt u Mashrūbāt,'' perhaps dating to the era of the emperor [[Aurangzeb]] (r. 1656–1707), while another was ''Alwān-i Niʿmat,'' a work dedicated solely to sweetmeats. Divya Narayanan writes:<blockquote>These include varieties of sweet breads such as ''nān ḵẖatā̤ʾī'' (crisp bread, like a biscuit), sweet ''pūrīs'', sweet ''samosas'' (or ''saṃbosas''), ''laḍḍū'' and ''ḥalwā''. The cookbook introduces each recipe with a line of praise: for instance ''saṃbosa-i yak tuhī dam dāda'' (''samosa'' with a pocket cooked on ''dam'') is declared as being ‘among the famous and well-known sweets; ''pūrī dam dāda bādāmī'' (almond ''pūrīs'' cooked on ''dam'') is said to be ‘among the delicious and excellent sweetmeats, and ''nān ḵẖatā̤ʾī bādāmī'' (almond ''nān ḵẖatā̤ʾī'') is noted for being ‘among the rare and delicious recipes.<ref>{{Citation|chapter=Readings in a Culinary Culture|pages=83–110|publisher=University of Chicago Press|isbn=9780226243245|doi=10.7208/chicago/9780226243276.003.0004|title=Accounting for Taste|year=2004}}</ref></blockquote>There are even many commonalities between Indo-Persian cookbooks used at the Mughal court and contemporary culinary works from [[Safavid dynasty|Safavid Iran]], such as the ''Kārnāma dar bāb-i T̤abāḵẖī wa ṣanʿat-i ān'' (Manual on Dishes and their Preparation) of Ḥājī Muḥammad ʿAlī Bāwarchī Bag̱ẖdādī.<br />
<br />
Mughlai cuisine is renowned for the richness and aromaticity of the meals due to extensive use of spices like saffron, cardamom, black pepper, dry fruits and nuts, as well as rich cream, milk and butter in preparation of curry bases. This has influenced the development of North Indian cuisine.<ref>{{Cite web|url=https://www.outlookindia.com/newsscroll/mughalnama-changing-the-contours-of-mughlai-cuisine-in-india/1223427|title=Mughalnama: changing the contours of Mughlai cuisine in India|website=Outlook India}}</ref><br />
<br />
==List of Mughlai dishes==<br />
* [[Kolkata biryani]]<br />
* [[Mutton/Chicken Chap]]<br />
* [[Mutton/Chicken Pasinda]]<br />
* [[Tunde ke kabab]]<br />
* [[Hyderabadi biryani]]<br />
* [[Haleem]]<br />
* [[Khichda]]<br />
* [[Korma]]<br />
* [[Nihari]]<br />
* [[Pilaf|South Asian pilaf]] (first introduced by the [[Delhi Sultanate]])<br />
* [[Samosa]]<br />
* [[Bakarkhani]]<br />
* [[Tikka (food)|Chicken tikka]]<br />
* [[Lucknowi Biryani]]<br />
* [[Tandoori chicken]]<br />
* [[Aloo gosht]] (lamb/mutton and potato curry)<br />
* [[Keema Matar|Qeema matar]] (ground-lamb/beef and pea curry)<br />
* [[Kofta|South Asian kofta]]<br />
* [[Shahi paneer]]<br />
* [[Shorba]]<br />
* [[Kebab|South Asian kebab]] (first introduced during Delhi Sultanate):<ref>{{Cite web|url=https://www.indiatimes.com/news/india/the-1000-year-history-of-the-kebab-on-your-plate-251253.html|title=The 1,000 Year History of the Kebab on Your Plate|last=Mishra|first=Smita|date=February 27, 2016|website=The Times of India}}</ref><br />
** [[Tunde ke kabab|Galawati kebab]] (soft, tender patty-like kebab first prepared by Haji Murad Ali of Lucknow)<br />
** Bihari kebab (meat-chunks roasted in open flame)<br />
** Kakori kebab (first prepared in Uttar Pradesh, India)<br />
** [[Chapli kebab]] (first prepared by Pashtuns in the northwest frontier of India)<br />
** Kalmi kebab<br />
** [[Seekh kebab]]<br />
** [[Shami kebab]] (first prepared by Syrian cooks in the Mughal era, "Shami" denoting their Syrian origin)<br />
** Shikampur kebab (native to Hyderabad, India)<br />
** [[Kabab|Murgir kebab]]<br />
** [[Tunde ke kabab]]<br />
* [[Mughlai paratha]]<br />
* [[Murgh musallam]]<br />
* [[Pasanda]]<br />
* [[Rezala]] (introduced to Bengal by the Mughlai sovereigns of Awadh and Mysore)<br />
<br />
==Desserts==<br />
* [[Phirni]]<br />
* [[Gulab Jamun]] <br />
* [[Jalebi]]<br />
* [[Falooda]]<br />
* [[Halva|South Asian Halwa]]<br />
* [[Seviyan (food)|South Asian Seviyan]] (prepared with milk, clarified butter, [[vermicelli]], [[Rose water|rose-water]] and almonds)<br />
* [[Sharbat]]<br />
* [[Kulfi]]<br />
* [[Barfi]] (derived from the Persian word for 'snow/ice')<br />
* [[Firni]]<br />
** [[Kesari Firni]] (rice-based sweet dish streaked with saffron)<br />
** Bedami Firni (rice-based sweet dish with almonds)<br />
* [[Shahi Tukra]] (rich bread pudding with dry fruits and flavored with cardamom)<br />
* [[Sheer Khurma]]<br />
* Several varieties of indigenous [[mango]]es were cherished and cultivated by the Mughal court.<ref>{{Cite web|url=https://www.thebetterindia.com/57267/mango-national-fruit-of-india-history/|title=Food for Thought: Unpeeling the Mango's Interesting History in India|last=Pal|first=Sanchari|date=June 7, 2016|website=The Better India}}</ref><br />
<br />
== See also ==<br />
* [[Karachi cuisine]]<br />
<br />
== References ==<br />
{{reflist}}<br />
<br />
== Further reading ==<br />
* ''Mughlai Cook Book'', Diamond Pocket Books, {{ISBN|81-7182-547-8}} [https://books.google.com/books?id=Rim1x7fHjZgC&dq=mughlai]<br />
* ''Nita Mehta's Vegetarian Mughlai Khaana'' By Nita Mehta, Published 1999 {{ISBN|81-86004-10-6}}<br />
* ''Mughlai'' By Amrita Patel Published 2004, Sterling Publishers, 160 pages {{ISBN|81-207-2646-4}}<br />
<br />
== External links ==<br />
* [http://www.indianrecipes.lv/cuisines/mughlai Mughlai Recipes]<br />
* [http://livelystories.com/2011/10/24/the-great-mughals-and-their-food/ Mughal Emperors' Food]<br />
<br />
{{Mughal Empire}}<br />
<br />
[[Category:Mughlai cuisine| ]]<br />
[[Category:Indian cuisine]]<br />
[[Category:Uzbekistani cuisine]]<br />
[[Category:Indian cuisine by culture]]<br />
[[Category:North Indian cuisine]]<br />
[[Category:Uttar Pradeshi cuisine]]<br />
[[Category:Awadhi cuisine]]<br />
[[Category:Pakistani cuisine]]<br />
[[Category:Bangladeshi cuisine]]</div>200.37.205.82