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How is Awadhi Cuisine different from Mughlai Cuisine | The Times of India

Talking about Mughlai cuisine, it is a style of cooking that originated in the kitchens of the Mughal Empire as they ruled over India from 1426 to 1857. This cuisine is known for its distinctive aroma and flavours of whole spices with curries and sauces being cooked with dry fruits, nuts and aromatic spices like saffron. Due to the range of spices used in Mughlai cuisine, the dishes can have mild to spicy flavours. Also, earlier the amount of dairy used in the Mughlai cuisine was the main reason that most of the dishes were so heavy that a normal person could only have a few bites. However, in recent times, a lot of variations have been made in the Mughlai cuisine due to which the kind of food one gets to eat these days are light and easily digestible. The Mughals have undoubtedly contributed a lot to the culinary history of India. Traces of Mughlai cuisine can be found in several Indian states like Delhi, Bhopal, Uttar Pradesh, Hyderabad and Kashmir. Here are some of the popular Mughlai dishes – Nehaari, Haleem, Mughlai Chicken, Meat Durbari, Murg Musallam, Murg Tandoori, Boti Kebab, Shahi Kaju Aloo and Rezala.

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