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Food portal. v. t. e. Mughlai cuisine consists of dishes developed or popularised in the early-modern 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 and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkic ...
The Hyderabadi cuisine is an amalgamation of South Asian, Mughalai, Turkic, and Arabic along with the influence of cuisines of common people of Golconda Sultanate. [1] Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs and natural edibles. [2]: 3 [3]: 14 [4]
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent. [1] It consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli. It is cooked dry or in sauce, and decorated with almonds and silver ...
Hyderabad was conquered by the Mughals in the 1630s, and ruled by its Nizams.Mughlai culinary traditions joined with local traditions to create Hyderabadi cuisine. [1]: 92 Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, Nizam-ul-Mulk, Asaf Jah I, in the mid-18th century, during a hunting expedition.
Kashmiri cuisine. Dogri Cuisine (from Jammu) Kumaoni cuisine. Mughlai cuisine. Punjabi cuisine. Rajasthani cuisine. Malva cuisine. Bundeli cuisine. North Indian cuisine has some Central Asian influences introduced during Mughal Empire as compared to its southern or eastern counterparts in the subcontinent.
Mughlai paratha (Bengali: মোগলাই পরোটা, romanized: Moglai pôroṭa) is a popular Bengali street food consisting of a flatbread (paratha) wrapped around or stuffed with keema (spiced minced meat) and/or egg. [1][2] It is believed to have originated in the Bengal Subah during the time of the Mughal Empire as a derivative of ...
Baghare baingan on 2017 stamp of India Baghaare baingan was introduced during the Mughal Empire from Tashkent and later became popular in Hyderabad. The Mughlai cuisine influenced cuisine in South Asia significantly between 16th and 19th century.