Savour Opulence: A Culinary Journey through Mughlai Cuisine

Mughlai cuisine, an enchanting tapestry of flavors and traditions, emerges as a regal legacy from the opulent courts of the Mughal Empire. This culinary art form, characterized by its aromatic spices, rich gravies, and exquisite techniques, transports us to an era where indulgence was celebrated through every bite.

The Mughals, known for their refined tastes and appreciation for the finer things in life, left an indelible mark on Indian cuisine. From biryanis that whisper tales of royal banquets to kebabs that melt like poetry in the mouth, Mughlai cuisine weaves history, culture, and gastronomy into a feast fit for emperors.

Biryani: A Royal Symphony of Flavors

Biryani a feeling not just a Dish
Biryani a feeling not just a Dish | IC: Sanket Baban Bhor, CC BY-SA 4.0 , via Wikimedia Commons

Biryani, the crown jewel of Mughlai cuisine, is a symphony of flavors that unfolds with every fragrant bite. This majestic dish takes center stage at celebratory feasts, its aroma tantalizing your senses before you even take the first forkful. The delicate, long-grain rice glistens with saffron strands, as if hinting at the opulence within. Each rice kernel cradles a medley of spices that dance in harmony, revealing the artistry of Mughal culinary mastery.

The succulent meat, be it chicken, mutton, or even fragrant vegetables, is marinated with an ensemble of aromatic spices. As you lift the lid of the biryani pot, the steam releases a crescendo of tantalizing scents. The meat, infused with the spices, nestles amongst the rice, sharing its flavorful essence with each grain. The biryani is adorned with a regal garnish of caramelized onions and fresh herbs, a fitting tribute to its royal heritage.

Every spoonful is an adventure, as the flavors of cardamom, cinnamon, and cloves intermingle, creating a tapestry of taste that is both comforting and exotic. Biryani is not just a dish; it’s an experience that transports you to the opulent courts of the Mughal emperors, where culinary artistry was a form of expression. This dish remains a testament to that legacy, inviting us to savor history on our plates and indulge in the rich tapestry of Mughlai cuisine.

Chicken Korma: A Creamy Euphoria

Chicken Korma
Chicken Korma | IC: raasiel, CC BY 2.0, via Wikimedia Commons

Chicken korma, a creation of the Mughals, is a symphony of flavors that celebrates the indulgence of creamy perfection. Tender pieces of chicken luxuriate in a velvety, nut-laden sauce that’s infused with a melange of spices. This dish captures the essence of Mughlai cuisine with its rich and aromatic profile, offering a taste of the regal flavors that once graced royal banquet tables.

The chicken is marinated to perfection, soaking in a bath of yogurt and spices that tenderize and infuse it with flavor. As it simmers gently in the creamy gravy, the kitchen fills with an irresistible aroma that beckons even the most discerning palates. The sauce, a harmonious blend of cashews, almonds, and aromatic spices, envelops each piece of chicken in a luxurious embrace.

Served with a side of fragrant rice or buttery naan, chicken korma becomes a celebration on a plate. The dish’s velvety texture and delicate balance of flavors create a culinary euphoria that’s hard to resist. With every bite, you’re transported to a time when food was an art form and every meal a grand spectacle. Chicken korma is not just a dish; it’s an invitation to savor the opulence and craftsmanship of Mughlai cuisine.

Nihari: Dawn of Flavorful Delight

Nihari
Nihari | IC: 赤猫法師, CC BY-SA 4.0, via Wikimedia Commons

As the first light of dawn breaks, a culinary delight begins its slow transformation in the heart of the kitchen. Nihari, a Mughlai masterpiece, emerges from hours of patient simmering, a symphony of flavors that beckons to those in search of a soul-warming experience. This dish, born from the kitchens of the Mughal emperors, carries with it the essence of tradition and the promise of indulgence.

Tender cuts of meat, whether it’s beef or lamb, are lovingly bathed in a blend of aromatic spices that awaken the senses. The slow-cooking process, often spanning the night, results in meat so tender it falls apart at the mere touch of a fork. The rich and hearty gravy, infused with the essence of the spices, is nothing short of a liquid elixir that warms you from the inside out.

Nihari is a dish steeped in history and tradition, a morning ritual that has transcended time. Served with naan or paratha, it is a celebration of flavor and patience, a testament to the Mughal culinary legacy. As you savor each spoonful, you’re not just tasting food; you’re partaking in a sensory journey that unites the past and present, reminding us of the beauty that lies in simplicity and time-honored techniques.

Murgh Musallam: Regal Delight

Murgh Musallam
Murgh Musallam | IC: Miansari66, CC0, via Wikimedia Commons

In the courts of the Mughal emperors, lavish feasts were a norm, and at the heart of these grand banquets stood the magnificent Murgh Musallam. This dish, a regal spectacle of culinary prowess, showcases a whole chicken adorned with a cloak of spices and flavors fit for royalty. As the name suggests, “musallam” means “whole” or “complete,” and this dish lives up to its name in every sense.

The chicken is first marinated in a symphony of spices, including saffron, cardamom, and cloves. It’s then lovingly stuffed with a mixture of spiced minced meat, turning it into a flavor-packed treasure trove. The chicken is slow-roasted or braised to perfection, the heat of the oven infusing it with the essence of the spices. The result is a masterpiece that’s both a visual delight and a gastronomic adventure.

Murgh Musallam is not just a dish; it’s a testament to the opulence and grandeur of Mughal cuisine. The flavors and textures dance on your palate, taking you on a journey back in time to the lavish feasts of yore. With each succulent bite, you’re reminded that food can be art, and dining can be an experience that transcends the ordinary.

Paneer Tikka: Vegetarian Charisma

Panner Tikka
Panner Tikka | IC: Aditya R Kamath, CC BY-SA 4.0, via Wikimedia Commons

While Mughlai cuisine is often associated with meaty indulgence, it also extends its charm to vegetarians through dishes like Paneer Tikka. This charismatic creation captures the essence of Mughal flavors, transforming humble paneer (Indian cottage cheese) into a culinary masterpiece that’s both aromatic and delightful.

Cubes of paneer are marinated in a vibrant blend of spices, yogurt, and herbs. The paneer absorbs the flavors, turning each bite into a burst of taste that’s as comforting as it is exciting. As the marinated paneer sizzles on the grill or tandoor, the aroma wafts through the air, tantalizing taste buds and inviting anticipation.

The result is a dish that’s a perfect balance of textures and tastes. The paneer is charred to perfection on the outside while remaining soft and creamy on the inside. Served with mint chutney and a sprinkle of chaat masala, Paneer Tikka offers a vegetarian indulgence that’s equally at home on the grand tables of Mughal feasts. It’s a reminder that Mughlai cuisine is a treasure trove of flavors, catering to every palate and preference.

Sheermal: The Sweet Symphony of Mughlai Breads

Shahi Sheermal
Shahi Sheermal | IC: Rodrick rajive lal, CC BY-SA 4.0, via Wikimedia Commons

In the realm of Mughlai cuisine, where rich and savory reign supreme, Sheermal emerges as a sweet and fragrant masterpiece. This saffron-infused bread, often referred to as the “King of Breads,” is a testament to the Mughals’ love for culinary creativity. Its soft and slightly chewy texture is a canvas for the subtle sweetness and delicate aroma that saffron imparts.

Sheermal is a bread fit for royalty, and it’s often enjoyed with equally opulent dishes like kormas and biryanis. As it bakes to a golden hue, the kitchen fills with the enchanting scent of saffron, reminiscent of a palace garden in full bloom. Each bite is a journey through flavors, a combination of sweetness and the gentle warmth of spices.

Traditionally baked in a tandoor, Sheermal’s distinct pattern of dots or lines adds to its allure. The bread’s sweetness makes it a wonderful accompaniment to rich gravies, where it can be used to scoop up every bit of flavorful sauce. It’s not just bread; it’s a work of art that elevates any meal, offering a glimpse into the Mughal era’s culinary sophistication.

Shahi Tukda: A Regal Sweet Delight

Shahi Tukda
IC: PallaviKhale, CC BY-SA 4.0, via Wikimedia Commons

When it comes to indulgent desserts in Mughlai cuisine, Shahi Tukda takes the crown. This regal sweet delight is a celebration of contrasts—crispy and soft, sweet and nutty, all in one decadent bite. A cousin of the bread pudding, Shahi Tukda is a dessert that’s steeped in history and flavor.

The dish features fried bread slices that are soaked in a luxurious bath of sweetened milk, flavored with cardamom, saffron, and rose water. As the bread absorbs the aromatic milk, it transforms from a simple staple into a sublime treat. Topped with a generous garnish of chopped nuts—pistachios, almonds, and cashews—Shahi Tukda adds a delightful crunch and nutty richness.

The name “Shahi Tukda” translates to “royal piece,” and rightfully so. Each bite is a journey into the kitchens of Mughal emperors, where decadence was an art form. Served chilled, it’s a perfect finale to a sumptuous Mughlai meal, leaving a lasting impression of the opulent flavors that define this cuisine.

Galouti Kebab: Melt-in-Your-Mouth Magic

Mouth Watering Gauloti Kababs
Mouth Watering Gauloti Kababs | IC: Fatimahope, CC BY-SA 4.0, via Wikimedia Commons

In the treasure trove of Mughlai kebabs, Galouti Kebab stands out as a melt-in-your-mouth marvel. Legend has it that these kebabs were created for a toothless nawab who still craved the pleasure of kebabs. The result? A culinary masterpiece that’s tender enough to be enjoyed effortlessly.

Finely minced meat, typically lamb, is marinated in a blend of spices and herbs that’s nothing short of alchemy. What makes Galouti Kebab truly unique is the addition of raw papaya—a natural tenderizer—allowing the meat to achieve a texture that’s as delicate as a whisper. Cooked on a griddle or tandoor, the kebabs develop a beautiful crust while retaining their succulent interior.

With each bite, Galouti Kebab lives up to its name, which means “melt-in-your-mouth.” The flavors are an intricate dance of spices, where the aromatic notes of cloves, cardamom, and cinnamon shine. Served with mint chutney and roomali roti, these kebabs transport you to a world where culinary craftsmanship was is revered, and every bite was a revelation of flavor.

Mutton Rogan Josh: A Symphony of Spices

Mutton rogan josh
Mutton rogan josh | IC: stu_spivack, CC BY-SA 2.0 , via Wikimedia Commons

Mutton Rogan Josh, a star in the constellation of Mughlai cuisine, is a symphony of flavors that captivates the senses. Hailing from the Kashmiri culinary tradition with strong Mughal influences, this dish showcases the art of slow cooking and a harmonious blend of spices that create an unforgettable experience.

Tender pieces of mutton are marinated in a melange of spices, including Kashmiri red chili powder that lends the dish its rich red hue. The meat is then slow-cooked until it reaches a state of sublime tenderness, soaking in the flavors of cinnamon, fennel, and ginger. The result is a dish that’s both bold and intricate, a testament to the Mughal legacy in Kashmir.

Mutton Rogan Josh is a dish that resonates with depth and complexity. Each spoonful tells a story of the mountains, where chilly winters demand hearty meals that warm the soul. Served with steamed rice or traditional Kashmiri bread, it’s a journey into the heart of Mughlai cuisine’s rich tapestry, where each region contributes its own flavors and traditions.

Aloo Dum: The Vegetarian Delight

Dum Aloo
Dum Aloo | IC: Vivekprasad97, CC BY-SA 4.0 , via Wikimedia Commons

Amidst the opulent Mughlai spread, Aloo Dum shines as a vegetarian delight that’s equally rich in flavor. These baby potatoes are simmered to perfection in a luscious gravy made from yogurt, tomatoes, and a blend of aromatic spices. This dish captures the essence of Mughal cuisine’s versatility, catering to the diverse palates of a royal court.

The baby potatoes, with their tender skin and creamy interior, absorb the flavors of the spices and the tangy yogurt-tomato base. The result is a dish that’s robust yet comforting, complex yet approachable. The gravy, a melange of textures and tastes, is the perfect canvas for the potatoes to shine.

Served with fragrant rice or naan, Aloo Dum represents the culinary finesse of the Mughal kitchens. It’s a reminder that in the world of Mughlai cuisine, vegetables are not merely side dishes; they’re a canvas for the same rich flavors and artful techniques that define the cuisine’s meaty counterparts. Aloo Dum is a celebration of balance, where spices and simplicity coexist in perfect harmony.

Conclusion

In the grand tapestry of culinary traditions, Mughlai cuisine stands as a jewel, carrying the essence of a bygone era while continuing to delight and inspire. From the intricate blend of spices to the meticulous techniques that transform simple ingredients into culinary masterpieces, every dish speaks of an artistry that was cultivated in the regal courts of the past. As we savor each bite of biryani, korma, and kebab, we’re not just tasting food; we’re relishing history and culture on our plates.

Mughlai cuisine invites us to embrace the elegance of tradition and the luxury of flavor, reminding us that the legacy of the Mughal emperors lives on in every delectable morsel.

Anindita Mukherji
Anindita Mukherji
I am a passionate wildlife YouTuber and blogger dedicated to capturing the beauty of birds and wildlife through my camera lens. With a deep love for nature and an insatiable curiosity about history, I try to bring a unique perspective in my videos and blogs, sharing not only stunning images but also the stories and fascinating facts behind the animals I cover. As a passionate advocate for conservation, I am committed to raising awareness about the importance of protecting our planet's precious biodiversity. Through my engaging and informative videos and blogs, I try to inspire people of all ages to connect with nature and take action to safeguard our natural heritage for future generations.

Recommended Posts

Must Read

LATEST POSTS

Unveiling Top Beaches of Andaman and Nicobar Islands

Nestled in the azure expanse of the Bay of Bengal, the Andaman and Nicobar...

West Bengal’s Coastal Charms: Unveiling the Top Beaches

Nestled along the Bay of Bengal, West Bengal's coastline reveals a collection of serene...

Valmiki National Park: Where Wilderness Unfolds

Nestled in the rugged landscapes of Bihar, India, Valmiki National Park emerges as a...

Chinnar Wildlife Sanctuary: A Biodiversity Hotspot in Kerala

Nestled in the lap of the Western Ghats, Chinnar Wildlife Sanctuary stands as a...

Exploring the Verdant Wilderness: Mollem National Park

Nestled in the heart of the Western Ghats, Mollem National Park unfolds as a...

Exploring the Untamed Beauty: Dibru-Saikhowa National Park

Nestled in the northeastern corner of India, Dibru-Saikhowa National Park emerges as an untouched...

Related posts

[tdn_block_newsletter_subscribe title_text="Subscribe to FREE weekly newsletter" description="R2V0JTIwdGhlJTIwbGF0ZXN0JTIwd2FuZGVybHVzdGluZyUyMGlkZWFzJTIwZGlyZWN0bHklMjBpbiUyMHlvdXIlMjBpbmJveCE=" input_placeholder="Your email address" btn_text="Subscribe" tds_newsletter2-image="17" tds_newsletter2-image_bg_color="#c3ecff" tds_newsletter3-input_bar_display="row" tds_newsletter4-image="18" tds_newsletter4-check_accent="#f3b700" tds_newsletter5-tdicon="tdc-font-fa tdc-font-fa-envelope-o" tds_newsletter5-btn_bg_color="#000000" tds_newsletter5-btn_bg_color_hover="#4db2ec" tds_newsletter5-check_accent="#000000" tds_newsletter6-input_bar_display="row" tds_newsletter6-btn_bg_color="#da1414" tds_newsletter6-check_accent="#da1414" tds_newsletter7-image="19" tds_newsletter7-btn_bg_color="#1c69ad" tds_newsletter7-check_accent="#1c69ad" tds_newsletter7-f_title_font_size="20" tds_newsletter7-f_title_font_line_height="28px" tds_newsletter8-input_bar_display="row" tds_newsletter8-btn_bg_color="#00649e" tds_newsletter8-btn_bg_color_hover="#21709e" tds_newsletter8-check_accent="#00649e" embedded_form_code="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" tds_newsletter="tds_newsletter4" tds_newsletter4-btn_bg_color="#ce9079" tds_newsletter4-image_bg_color="#cea29a"]

Popular Categories

Comments

LEAVE A REPLY

Please enter your comment!
Please enter your name here