As the name suggests the cuisine is derived from the imperial kitchens of the Mughal empire and exhibits itself in the food with its rich gravies and desserts.
History
The Mughal Empire was an Islamic imperial power that ruled the Indian subcontinent which began in 1526, invaded and ruled most of Hindustan (South Asia) by the late 17th and early 18th centuries, and ended in the mid-19th century. The rise of the Mughal Empire registers greater changes in medieval Indian history. Like ancient Indian imperialists, Mughal did more than conquer and dominate. They set up a greater society that derived its strength from many sources and continue to expand its influence long after emperors were unable to compel submission. The secret of Mughal success was that each emperor has many armies under his own supreme authority. Mughal Commanders had to be individually strong, decision maker, but they also had to remain loyal for empire to survive.
After the dazzling period of the Gupta Empire and the reign of the Sultanate of Delhi, India saw the emergence of the largest ever empire with the rise of the Mughal rule in the country. The term 'Mughal' is the Persian equivalent of the term 'Mongol". The founder of this new state in India was Zahir-Ud-din Muhammad Babur, a descendant of Genghis Khan and Timur the Lame. Babur had been thrown out of Central Asia earlier by the Uzbeks, but he managed to gain control of Afghan territories and then set his eyes on India by conquering which he could become more powerful and richer.
In 1518 and 1524 he attacked India and in 1525 he led a well organized army to Delhi. In the battle of Panipat, in 1526, he defeated Ibrahim Lodi, the last of the Delhi Sultans The next year he defeated the Rajputs and then he succeeded in capturing most of the Ganges Valley. In the Mughal dynasty he founded, six emperors were famous – Babur (1526 –1530), Humayun (1530 – 1556), Akbar (1556 – 1605), Jahangir (1605 – 1627), Shah Jehan (1627 –1658), and Aurangzeb (1658 –1707). Of these, Akbar and Shah Jehan were two of the most important emperors in the history of India
Cuisine
Evolved in the royal kitchens of the Mughal Empire in Medieval India, Mughlai cuisine is an amalgamation of Indian and Persian cuisines. Mughlai was a community food, earlier started by the Mughals then the Persians and then got segregated in India with versatile specialties across Old Delhi, Lucknow and Hyderabad majorly. Though often confused with the regular Indian food, Mughlai cuisine is an entirely different entity.
Right from the ingredients, preparations and expertise to the time one takes to prepare Mughlai cuisines are very unique and out of the box.Mughlai food, very precisely is an array. Each and every dish from the Mughlai menu speaks for an identity and needs attention and experience. Mughlai cuisine is distinct in every manner. The taste ranges from extremely mild to spicy and the dishes are often associated with a peculiar aroma and and the flavor of whole and ground spices.
Mughlai food is one of its kinds as every Mughlai cuisine has a story and a rich history behind it. Navrantan Korma is a vegetarian dish from the Mughal kitchen. Here, Navratan mean nine gems hence the dish is usually prepared from nine different vegetables. Another delicacy from the royal Mughal kitchen is Pasanda, the name of which is probably derived from the Urdu word 'pasande' which means favorite.
This rich and elaborate history behind the Mughlai cuisines truly depicts that this food is an outcome of extensive expertise and a cuisine inspired from culture and traditions. A bespoke catering concept like Mughalnama is changing the contours of Mughlai cuisines as it is ready to alter the way this food is perceived by its patrons.
Mughal cuisine has started to reach a level where people from all demographics and geographies are accepting it in its catering format as well.
'The culinary changes and alteration in the mode of dining in India are rapid and have begun to reflect new strands in the culture of Indian cuisine. 'Mughlai cuisine has been in existence since 16th century but it has undergone a lot of transformation over the course of time.
'The humble biryani and kebabs have always adorned the north Indian weddings, but to have a full-fledged Mughal spread was always relegated to a Muslim wedding. 'Mughlai Food has never been considered to be catered or served during occasions and gatherings. 'It was considered to be one of the kind cuisines predominantly consumed by the Muslim community,' he said. 'But keeping in mind the contemporary consumption food pattern of the millennial, the cuisine's preparation has got a modern touch with less oil, balanced ghee, few spices and proper usage of other ingredients so that it could be part of the mainstream.
'With various innovations in terms of both preparation and presentation, Mughal spreads are now finding its new patrons at private parties and bespoke gatherings. 'The celebration of indigenous cuisines and ingredients has also helped the cause as the young patron wants to celebrate what emanates from his roots,' he added.
The primary Mughlai dishes would consist of meat of goat, sheep, fowls and venison. Extensive use of milk, cream and butter in various gravies and curries and different spices, saffron, dry fruits, ghee and other diary produces makes the traditional Mughlai cuisines quite rich and heavy.
Though now-a-days food is prepared keeping in mind today's era, tradition, work and life, suitable for the more health conscious but enthusiastic epicureans.
Mughlai cuisine is a style of cookery developed in the Indian Subcontinent by the imperial kitchens of the Mughal Empire. In fact, it created a marriage between the non-vegetarian fare of the Middle East and the rich gravies that were indigenous to India, creating what is known as Mughlai cuisine. Spices were added to cream and butter, rice was cooked with meat, and dishes were garnished with almonds, pistachios, cashews and raisins. India was also introduced to kebabs and pilafs (or pulaos). There was a variety of sweetmeats; the idea of ending the meal with a dessert being of Arabic origin.
Most of these sweets were made of almonds, rice, wheat flour or coconut, sweetened with sugar and scented with rose-water.The Mughal Emperors were of course great patrons of this style of cooking. Lavish dishes were prepared especially during the reigns of Jahangir (1605-27) and Shah Jehan (1627-58). In miniature paintings of this period it can be seen that the vessels used in court banquets included ones of jade, silver and Chinese porcelain.
Mughlai food is characterized by rich and creamy curries. The rich preparation of Mughlai food consisting of flavored sauces and butter based curries is so tempting that food lovers are bound to crave for more and more food. Mughlai food offers an amazingly delicious variety of food ranging from hot spicy shorba or soup to ginger based roasted meats to kulfi with rose petals sprinkled on it
Culture
Relations between Muslims and Hindus were cordial especially during the early Mughal period. Converts to Islam changed their diet but the majority of the Hindus tended to be vegetarian excepting the Kshatriya castes and royal families who relished meat. Besides being vegetarian, the Hindus also prepared their foods differently. While the Muslims enjoyed naans cooked in an oven and chapatis prepared on griddles, the breads of the Hindus consisted of puris (made from whole-wheat flour and oil) and bhaturas (made from white flour, yeast and oil). The latter were deep-fried in a pot resembling a wok called the karhai. Ideally such breads were deep-fried in ghee as it was a pucca or pure food. But ghee was only used by the rich; the poor had to be content with using sesame or mustard oil.
Styles of eating differed between the Hindus and the Muslims. In contrast to the Muslims, the Hindus usually took their meals individually, a feature that may have developed as a result of rules regulating eating practices across castes.
The Muslim stress on brotherhood spilled into the dietary arena as communal eating was the norm. A dastur khan consisting of a fine white calico cloth was spread on the floor, over which was placed the various dishes of the meal. It was customary to eat with the fingers which were washed in a sailabchi before and after eating. But for serving and carving, there were spoons and knives. To end a hearty meal, the Muslims, like their Hindu countrymen, chewed paan or the betel quid. This postprandial habit symbolizes hospitality extended by the hosts to the guests.
Although the Mughals did not sustain power for long, their food habits have continued to this day. Mughlai cuisine, although emphasizing meat, co-exists with vegetarianism. Like all other facets of life, India's culinary tradition is constantly changing in relation to vegetarianism and non-vegetarianism whereby adherence to a specific food habit becomes a powerful symbol of caste, ethnic group and religious orientation.
Geographical location
The Mughal dynasty covered vast area approximately 1,235,537 sqmls including 4 present countries of Afghanistan, Pakistan, India and Bangladesh .The province Punjab (Now divided between India and Pakistan) and its surrounding were rich and fertile .The capitals were Agra Delhi and fatehpur sikhri.
Special Equipment The traditional North Indian breads such as chapattis, parathas and rotis are all made using the tawa. Karahi is another deep frying pot which looks quite like a Chinese wok but it is heavier and deeper than the former. The karahi makes a great alternative for ordinary deep frying recipes.The sil-bhatta and the Hamam-dasta was the mainstay of the imperial kitchens as the gravies were smooth and thick which were obtained by the use of these equipment.
Culinary terms
Galavat: Refers to the use of softening agents such as papain (from raw papaya) or kalmi shora to tenderize meat.
Bhoona: There are three styles under this heading:
Sukha Bhoona is a saute using thinnest fillets of best quality meat. It is lightly seasoned with spice powder and salt or may have green herbs made to a paste and rubbed into the meat.
Dum Bhoona is a pot roast. The meat may be marinated or rubbed with aromatics; it is then seared, moistened and cooked in a tightly closed vessel in the oven, or over charcoal with more charcoal placed on the lid.
Ard Bhoona is a dry pot roast employing butter only and no liquid or marinade. The meat is first seared, then placed in a heavy casserole and drenched with butter. The lid is closed tightly and cooking completed in the oven. More butter is added during cooking. The ard bhoona is best with white meats.
Talna: Talna means food that is deep-fried. Properly cooked, this food should be crisp, light and truly clean in taste and appearance. Whole or pureed vegetables, small pieces of meat, kebabs, shellfish and filleted fish are some of the foods which can be deep-fried. Most food requires a batter or coating of crumbs before deep- frying.
Yakhni cuts: The cuts for Yakhni are generally bony pieces with flesh on them. These cuts are usually taken from the joints and the ribs of the animal. The basic purpose of meat in preparing Yakhni is to derive the juice and flavor and hence the shape of the meat does not count much.
List of dishes
Haleem/Khichda
Korma
Nihari
South Asian Pilaf (first introduced by the Delhi Sultanate)
Samosa (first introduced by the Delhi Sultanate)
Chicken Tikka
Rogan Josh (aromatic goat/lamb stew introduced to Kashmir by Indo-Persian and Mughal rulers)
Lamb Biryani
Biryani
Aloo Ghosht (lamb/mutton and potato curry)
Qeema Matar (ground-lamb/beef and pea curry)
South Asian Kofta
Seekh Kebabs
South Asian Kebab (first introduced during Delhi Sultanate)[9]
Galawati Kebab (soft, tender patty-like kebab first prepared by Haji Murad Ali of Lucknow)
Bihari Kebab (meat-chunks roasted in open flame)
Kakori Kebab (first prepared in Uttar Pradesh, India)
Chapli Kebab (first prepared by Pashtuns in the northwest frontier of India)
Kalmi Kebab
Seekh Kebab
Reshmi Kebab
Shami Kebab (first prepared Syrian cooks in the Mughal era, "Shami" denoting their Syrian origin)
Shikampur Kebab (native to Hyderabad, India)
Murg Kebab
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