Author: Nita MehtaPublisher: SNABYear: 2008Language: EnglishPages: 119ISBN/UPC (if available): 9788186004104
Mughlai food is the food that was eaten and relished by the Indians during the Mughal period. Mughlai khaana stands apart as the empress of the Indian range of cooking. It lays stress on good ingredients, low flame and rich spices. Ingredients such as badaam (almonds), khus khus (poppy seeds) and flavoring spices such as illaichi (cardamom), dalchini (cinnamon), laung (cloves), javitri (mace) and jaiphal (nutmeg) are used to prepare Mughlai food. Curd and cream form the gravies having less stress on tomatoes. Onions are usually deep fried to a golden brown color and then blended to a paste and used in gravies.Kebabs are the specialty of Mughlai cooking and served as snacks as well as meal time accompaniments. Rice preparations, such as “Biryani”, holds a special place in Mughlai food.A special way of decorating both savory and sweet Mughlai dishes is to use ‘Varq’ – beaten silver leaf, which is edible.
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