The History of our Mughlai Recipes

The Muslims from western Asia brought their rich artistic and gastronomic culture to India. This influence lasted more than 400 years and is now part of the fabric of Indian culinary culture.

The two colliding cultures resulted in a magnificent cuisine called Muglai Cuisine. The lamb kebabs were laced with spices, the rice pulaos of Indian herbs, spices and seasonings. Also, Indian dishe were garnished with almonds, pistachios, cashews and raisins. In India was also introduced to leavened breads by the muslims. At this time the tandoori was created by the royal chefs. The Indian rotis and the Leavened breads were merged into Tandoori Naans.

Meats were now marinated in yogurt and spices and also cooked tandoors. Both pork and beef were avoided to respect the traditions of both cultures. The idea of concluding a meal with sweetmeats was introduced as the persian rulers loved sweets.

The great Muslim rulers brought thier panache and elegance of living to India's culinary scene. The idea of community dinning and lavish and extravagant banquets were introduced to India. Dishes were served in jade, silver and Chinese porcelain. The splendor of the Mughai/Muslim cuisine is reflected in the Muglai Cusine of india wich is the richest and the most lavish in the country.