Mughals brought Persian, Turkish and Central Asian cuisine into India. Most of the dishes that were cooked during Mughal-era have survived except some such as the ones below:
Qabooli, a type of pulao was made with rice, Bengal gram, apricot, basil, almond and curd. It was the favorite dish of Aurangzeb, who was a vegetarian.
Khichdi Dawud Khani, another Mughal recipe, had meat, moong dal, pureed spinach, egg, cinnamon, cloves, cardamom, saffron, onion, ginger, coriander, garlic, oil and salt as ingredients. Half the meat was prepared as yakhni (meat broth) and rest was minced and cooked separately. Later, the meat was combined and cooked in a sealed pot (dum dahad).
Qaliya Nargisi was an Indo-Persian dish made from rice, meat, leafy vegetables, onions, ginger, coriander and ghee. Beets, carrots or parsnips and lentils were also used.
Mahi Naranj was a Mughal-era dish made out of fish and orange.
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