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What does traditional Mughlai dishes bring to the table?

Posted on 1 December 2016 | 7:25 am by

Before we talk about what Mughlai dishes offer in terms of taste, it's good to know about the history of Mughlai food and from where it originated. Mughlai art of cooking was introduced by Mughals around the middle of Sixteenth Century in India. Mughals were Turco-Mongols who reinvented the local dishes of natives with their own style to come up with this culinary style.

As the story goes, when Mughals settled on the banks of Yamuna in Delhi, water of river Yamuna according to hakeems ( Mughal medical practitioners since medieval times) was not fit for digestive system. So it was advised that certain spices and condiments to be added in the food to aid with digestion and to nil the harmful effects of water as much as possible. But too much use of spices had its own disadvantage. To reduce that, generous use of ghee ( clarified butter) was advised and so a new class of Mughlai dishes was born.

So when you go for Mughlai dishes, expect a mild to spicy treat that is made relishing with use of selected herbs and spices, specific for each dish. Many different spices such as cloves, star anise, black pepper, white pepper, dalchini, nutmeg, asafoetida, cumin seeds, carom seeds, Nigella seeds and many more are used in specific proportions to bring out a balanced flavor in dishes. The use of cardamom, coriander (cilantro ), mint and other such herbs and seeds bring out the aroma of a dish. Both these elements work in harmony to result in a dish with right amount of flavor and aroma to appease your palate.

Mo’dish Catering brings to you the exotic flavors of Mughlai food in both vegetarian and non vegetarian  variants in the former of kebabs, koftas, pulao( pilaf) and many more. Our Mughlai section is loaded with wonderful taste and aroma to give you the authentic medieval feel. 

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