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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