Indian cuisines are famous for their rich taste, aromatic fragrances, and vibrant textures. Over centuries, Indian cuisine has gone through wide variations and the introduction of alien flavours. One such influence is Mughal dishes. Mughal food has a history of over hundreds of years. Starting from the 15th century AD, the rule of the Mughal dynasty gave Indian cuisine a new phase. The Mughals not only brought the royal kitchens with them, but introduced Persian, Central Asian and Turkish cooking techniques.
Best 10 Dishes Introduced by Mughals to India
The infusion of rich gravies, use of aromatic spices, dry fruits, nuts, saffron and a slow cooking process transformed Indian food completely. The Mughals largely ruled present-day India from 1527 to 1707. Before the Mughals invaded, Indian food evolved under the Afghan Sultanate. Meat-based food items were heavily brought in. The mention of Mughal cuisine has its roots in the Delhi Sultanate manuscript Ni’matnama (The Book of Delights).
Check out some Famous Mughal dishes that have become an everyday part for most Indians:
1. Chicken Korma
The name Qorma or Korma has been derived from the Turkish word Qavirma. Brought in the 16th century, Korma is a rich, creamy, aromatic, and flavorful dish infused with royal ingredients, making it a premium cuisine. Born in royal khansamas, korma is an all-time favorite for most Indians. The soft, tender chicken is immersed in white thick gravy made out of curd, whole spices, rose water, poppy seeds and ghee, making the korma a rich, creamy treat across all ages.
2. Murgh Malai Kebab
Introduced in the 15th century, the murgh malai kebab is also known as resmi kebab, renowned for its silky texture. Small chunks of meat are marinated with spices and hung curd and put on a skewer for roasting. Murg Malai Kebab was once strictly reserved for emperors and is now a popular starter treat across India. The Royal Khansamas in Delhi & Lucknow refined the malai kebab with heavy spices and creamy texture.
3. Nargisi Kofta
According to culinary references, the word Nargisi is derived from the Persian word Nargis, meaning narcissus flower. The name justifies the dish when the kofta is cut in half; the yolk represents the bright yellow color. The Nargisi Kofta originated in the Indian subcontinent, while the concept of kofta traveled from Persia and Central Asia. Traditionally, Nargisi Kofta is made with boiled eggs in the middle, layered with a minced meat coat, seasoned with heavy spices and thick spicy aromatic gravy. This Mughal dish was popularised in the royal kitchens of Awadh (Lucknow). Over the years, in North India, the Nargisi Kofta cooking method has gone through change. A revised version of Nargisi Kofta with paneer has been reinvented and is a delectable dish among vegetarians
4. Mughlai Paratha
Born in the 17th century in the kitchens of Emperor Jahangir, the Mughlai Paratha was born out of a need to eat something different from the same boring food again and again. Jahangir gave his Khansama Adil Hafiz Usman a ten-day period to create a dish that’s unique and tasty. Usman, who originally hailed from Burdwan, West Bengal, on the ninth day came out with an egg and meat mixture stuffed in a paratha, which was initially termed as zabir fala or anda roti, later named as Mughlai Paratha. Years later, it became one of the iconic street foods.
5. Galouti Kebab
Invented in the 18th century, Galouti Kebab is amongst the Famous Mughal dishes that is soft, juicy and melts in the mouth. Originally crafted for the Nawab of Awadh, Asaf-ud-Daula. When the ruler became toothless and was unable to eat his favorite dishes, the cooks came out with a super soft version of the kebab. Made by grinding the meat into a fine paste and adding raw papaya to naturally tenderize it, Galouti Kebab is a legendary delicacy from Lucknow. The Galouti Kebab originally used to be infused with a wide range of spices and aromatic fragrances that gave it a smooth, soft texture.
6. Biriyani
Biryani evolved from a simple Persian military dish of meat and rice into a complex culinary masterpiece. Brought to India by Mughal invaders and Persian traders, it merged the Persian pilaf (slow-cooked meat and rice) with rich, aromatic Indian spices, eventually resulting in diverse regional styles. Legend suggests Mughal Queen Mumtaz Mahal inspired the dish when she noticed undernourished soldiers and ordered the royal chefs to create a single-pot, nutrient-balanced meal. By the 16th century, imperial kitchen manuscripts documented highly refined variations of biryani cooked on dum (slow-steaming in a sealed pot with wheat dough).
7. Rogan Josh
Brought by the Mughals to the Kashmir region in the 16th century, Rogan Josh is a spicy red curry made either from lamb or mutton meat. The Mughals often traveled to the Kashmir valley to escape from the scorching summer heat. These frequent visits to the Kashmir Valley brought Persian cuisine into the region. The Rogan Josh is included in the 36-course Kashmiri Wazwan, representing Kashmir’s culinary heritage. Rogan Josh are two Persian words, where Rogan represents oil or ghee and Josh translates to intensity, heat, or passion, together translating to meat cooked in oil with intensity. The secret red color of Rogan Josh is derived from Kashmiri Red Chillies or Alkenet Flower.
8. Nalli Nihari
The origin of Nihari dates back to the 16th century; historians claim that Nihari was developed in Delhi, whereas others say it was developed in Awadh (Lucknow). The word Nihari originates from the Arabic word Nahar, meaning morning. The Mughals had Nihari as a breakfast meal after their morning prayers. It would keep them full till lunch period. The Nalli Nihari is a slow-cooked stew prepared overnight, featuring bone marrow and rich aromatic spices. Over the years, the Nihari became a favorite of the masses and the Mughal Army for its energy-boosting properties and sustaining wintry mornings in Delhi.
9. Firni or Phirni
In the late 16th century, the Mughals adopted the Persian dessert called Sheer Birinj, a rice pudding similar to Kheer. The Mughals renamed this to Firni while the royal chefs blended this traditional recipe with ingredients like cardamom, saffron and rose water. Unlike the regular kheer made out of broken rice, firni uses finely ground and soaked rice slowly cooked in milk. Over centuries, firni has been among Famous Mughal dishes, becoming a popular festive dessert in celebrations and festivity.
10. Shahi Tukda
Fried bread soaked in sugary syrup and layered with rabri and dry fruits is what the Mughals called ‘Shahi Tukda’. A fine delicacy from the royal kitchen, Shahi Tukda originated in the Indian subcontinent in the 17th century. Made by frying small pieces of bread, dipping them in condensed milk and dry fruits and infusing them with a hint of cardamom, Shahi Tukda is the ultimate winter dessert.
Order Delicious Mughal Food only at Gintaa and Enjoy at Home!
Are you craving a smoky kebab or a one-pot biryani meal? Satisfy your hunger with mouthwatering Mughal foods from your favorite Mughal restaurants near me on Gintaa! With a wide variety of Mughal options available- from tender kebabs to spicy curries there is something for everyone to relish. Treat yourself, family or friends from Gintaa with authentic Mughal dishes that deliver both taste and tradition in just a few clicks!
Conclusion
Mughal dishes have an enormous influence on Indian cuisine. Over the years, the spices, cooking methods and authentic Mughal dishes have shaped Indian culinary traditions. Be it festive season, a wedding, or celebrations, Mughal dishes have a crucial role to play. Over the years, Mughal dishes have gone through regional transitions. Meat items are substituted with paneer to cater to the vegetarian group, yet keeping the flavours intact. Mughal dishes are predominantly popular in North India, like Delhi & Lucknow, some parts of the West, South and Eastern belt. From Pulao, Biriyani, Korma, Kofta, and Kebab, the infusion of Mughal taste has been an irreplaceable element
