JAGANNATH INSTITUTE OF MANAGEMENT SCIENCES

( HOTEL MANAGEMENT )

( Vasant Kunj 2, New Delhi ,110070 )

SYNOPSIS- “MUGHLAI CUISINE”

Title : Mughlai (moog-lie) is a type of cuisine that came about as a result

of the Mughal rule in India from 1426 to 1857. During that time in India's history,
the food was rich and cooked with aromatic spices, nuts, and dried fruits.J

 Introduction : Mughlai cuisine consists of dishes

developed in the medieval Indo-Persian cultural centres of the Mughal
Empire. It represents a combination of South Asian cuisine with the
cooking styles and recipes of Central Asian and Iranian cuisine. Mughlai
cuisine is strongly influenced by the Turko-Persian cuisine of Central
Asia, the region where the early Mughal emperors originally hailed from,
and it has in turn strongly influenced the regional cuisines of
modern Northern India, Pakistan and Bangladesh.

The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often
associated with a distinctive aroma and the taste of ground and whole spices. [1] A
Mughlai course is an elaborate buffet of main course dishes with a variety
of accompaniments

 Objectives : Mughlai cuisine is renowned for the

richness and aromaticity of the meals due to extensive use of spices
like saffron, cardamom, black pepper, dry fruits and nuts, as well as
rich cream, milk and butter in preparation of curry bases. This has
influenced the development of North Indian cuisine

Society and Culture of Mughal Empire in

India : the great grandson of Tamerlane and Genghis Khan, was the
first Mughal emperor in India. He confronted and defeated Lodhi in 1526 at the
first battle of Panipat, and so came to establish the Mughal Empire in India. Babar
ruled until 1530, and was succeeded by his son Humayun. This type of Indian
cuisine originated in northern India in places such as Uttar Pradesh, Delhi, and
also among Muhajir expats in Pakistan. Traces of Mughlai cuisine can also be
found in the Indian cities of Bhopal and Hyderabad where Central Asian
cuisine largely influenced its flavors.
The official language of the Mughal Empire was Persian, so many Mughlai dishes
also have Persian and Turkic names. Once prepared for royals and emperors,
these dishes feature flavorful meals that combine the traditional spices and
flavors that embodied Indian cuisine.

Some of the Muslim-influenced names in Mughlai dishes include biryani, pulao,

kebabs, and kofta. The strong influence of Muslim cooking styles is evident
throughout Mughlai meals as Mughals left a lasting impact on India. This is evident
as Mughlai dishes are still very common and desired today.

 Cuisines in India : Cuisine varies from region to

region. It will be difficult to enumerate and classify them. You can
roughly say there are South Indian, North Indian, Chinese and
Mughalai. Like examples.

rajasthani, gujarati, punjabi, awadhi, gharwali, assamies, bengali,

South Indian, kashmiri, bihari, nepali, chinese, italian, Mexican,
goan, naga food, himachali food, up style, maharashtrian, marwa

Submitted by : Submit ted To :

Name : ARYAN YASH CHEF RAJESH THAKUR
Roll no : 4/BVOC.HCTTSI/JIMS/2018 Class co-ordinator
DEPT. : HOTEL MANAGEMENGT