History of Mughlai Cuisine In India.

Biriyani, Haleem, Korma, Nihari, Firni-Are you hungry? Your stomach and tongue are definitely bothering you for Mughlai Cuisine after hearing so many Mughlai dishes. We all love the rich taste and aroma of Mughlai cuisine. But, do we know, how Mughlai cuisine become an integral part of Indian culture? This article will give you a tour of the cultural history of Mughlai Cuisine. So, let's go. 

Mughlai Cuisine starters evolve in the royal kitchen of the Mughal Emperor during the period of 1426 to 1857. Spicy and Heavy Mughlai dishes were the everyday meals of Mughal. Mughlai cuisine was strongly influenced by Persian Cuisine. 

Persian cuisine preexisted in the Indian kitchen much before the Mughlai cuisine was even introduced. Turkic and Afghan dynasties, who ruled India before Mughal, introduced the Indian kitchen with a tandoor, Kebab, Keema, and Naan. 

Later these dishes become the most integral part of Mughlai Cuisine. The name of the Mughlai cuisine is very royal and rich like their taste. Chagatai Turkic language was the native language of Mughals. The Persian language was adopted by the Mughal Empire and became the official language of the Mughal reign.  

Distinctive Features of Mughlai cuisine:

 Mughlai cuisine has a profound influence on Culinary legacy. Bangladesh, Pakistan, and the whole of North India still follow Mughlai Cuisine influenced by Culinary Style. Hyderabad (a state from South India) also followed the Culinary style. Also, Mughlai Cuisine of India has Awadhi influence too. Mughlai Cuisine of Lucknow still has a profound touch of Awadhi Cuisine. 

Mughals were Muslim by religion. So, pork was not a part of Mughlai Cuisine. Also, Shahi Mughlai kitchen had Hindu chefs and workers, so, beef was also avoided. The non-vegetarian dishes usually comprise Chicken, Mutton, venison, fowls, etc. The combination of whole and powdered spices brings the exotic and rich flavor of Mughlai Cuisine. Also, the use of dairy products like butter, milk, cream, and ghee is compulsory to make the creamy and rich gravy. Also, the use of flavored water helps to bring out the authentic aroma of Mughlai Cuisine.

Contribution of Mughal emperor in the evolution of Mughlai Cuisine:

The evolution of Mughlai Cuisine in India was started from the reign of Babur. He started to improvise Indian dishes. He was fascinated by the variety of spices available in India. Babur was not a fan of Indian food but loved fresh and saltwater fishes. According to Baburnama (the autobiography of Babur), he preferred the cuisine of Samarkand more than Indian Cuisine. Babur's cook used to use Indian spices with authentic grilling techniques. 

Humayun brought Persian influence in authentic Mughlai Cuisine. Also, Persian mannerism was brought into the system by Sher Shah Suri after defeating Persia. The lavish use of saffron and dry fruits in the royal kitchen was introduced by Suri's Iranian wife Hamida. Humayun also had an intense love for Sherbet(beverages). Fruit-flavored beverages became an integral part of the royal kitchen. 

Akbar brought real evolution in Mughlai Cuisine. Akabar had several marital alliances which evolved and improvise the authentic Mughlai Cuisine. His kitchen has plenty of Indian cooks. As a result, Indian cuisine improvised Mughlai cuisine. Some unique and delicious item was invented during Akbar's reign which includes Murgh Musallam and Navaratna Korma. Jodha Bai (Akbar's Hindu wife) introduced Panchmel dal (Panchatantra Dal) into the non-veg Shahi kitchen. To ensure the fragrance of the vegetable, Akbar ordered to nourish the vegetables of his garden with rose water. 

Jahangir was found of food and drinks. He added several new items to the Mughal Dastarkhuan (Meal Spread) which embrace Mughlai Cuisine. His wife, Nur Jahan had an equal contribution to improvise the royal cuisine. She was often gifted by unique preparation by European traders. By using those innovative ideas Nur Jahan created her legendary wines and rainbow-colored yogurt. She also introduced the ritual of garnishing the dish with a pretty pattern of rice powder and candied fruit peels. 

Shah Jahan preferred flavorsome spices and drank moderately. He was a big fan of mangoes. The use of Indian spices like Jeera, Haldi Dhania was started by Shah Jahan, due to the medicinal properties of these species. Nihari came on board in his reign.

Aurangzeb, the most religious Mughal emperor preferred Vegetarian Dishes. The extravagance menu of veg Mughlai Cuisine was started from his time. according to Rukat-e-Alamgir (a book of letters by Aurangzeb to his son), Qubooli (Biriyani, made with rice, basil, dried apricot, almond, curd, etc.) was his favorite dish. Panchmel Dal was being part of Shahi's menu from his time. 

The last Mughal emperors, Bahadur Shah Zafar, introduced venison in royal Mughlai Cuisine. Since his time Mughal food started being lighter with a mild flavor. But the unique aroma and the rich taste were always the same.