Mughlai Cuisine

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Overview of Mughlai Cuisine History


The cooking traditions of the Indian subcontinent, which until 1947 was one country, go back a few thousand years and it would indeed be very difficult to split the culture into Indian or Pakistani as the people are so intermingled to this date. The Mughlai cuisine of Pakistan is of course, as diverse as that of India. The most prominent Pakistani cuisine, though, is the Mughlai cuisine which is also well-known all the way through northern India. In 1947 Muslim families from all over India traveled to the New Country (Pakistan) to set up homes and start a new life. Now there are families all over Pakistan who have origins in South India, Hyderabad, Central India, Bengal, Punjab, West Coast. Living as they do amongst people of different backgrounds, religions and food habits, these people have invariably learned and adapted them to suit their own lifestyles. That is how it is with the Mughlai food in Pakistan. Although Muslims are non-vegetarian, it is contrary to popular belief that they do not eat vegetables pulses or beans. The repertoire of the Mughlai Pakistani food is very similar to that of India; the one difference that springs to mind is that in the Mughlai Pakistani cuisine a lot more cooking fat is used and a fair amount of chili powder and it this that gives the Mughlai cuisine in Pakistan an extremely rich color. Pakistani population is comprised of by mostly Muslims, and in Islam eating halal food is mandatory, and pork is prohibited, you will not find any recipe in the Mughlai cuisine of Pakistan which does not use halal meat or use pork meat. Furthermore, in the beverage category, you will find many drinks that are traditional to the core, but all of them will be non-alcoholic. The Pakistani Mughlai cuisine is similar to that of its neighbors: Afghanistan and Iran as well. You will find a variety of different foods in the Mughlai cuisine of Pakistan due to the historical invasions and partition of the Indo-Pak subcontinent in 1947.

Cuisines of Mughlai
The Mughlai cuisine of Pakistan is just as varied and full of abundant variety as are the people of Pakistan. The bequest of the Muslim rule in South Asia has facilitated the Mughlai Pakistani cuisine to be influenced the highest degree by its roots of Afghan-Turkic-Iranian roots. Most of the recipes to the Mughlai cuisine of Pakistan are more or less similar to that of the Indian cuisine. The sub regional cuisine within Pakistan plays an enormous part in the multiplicity of the Mughlai Pakistani cuisine. This is in particular true for the Punjabis and the Sindhi’s in Pakistan. The Pakistani Pushtuns and Balochis have preserved their traditional Mughlai cuisine similar to that of Pakistan’s western neighbors. In a rather general context, the Mughlai Pakistani cuisine is an amalgamation of its western (Afghan-Iranian) and eastern (Indian) neighbors. Meat composes as being a major diet in the Mughlai Pakistani cuisine; on the other hand vegetables, pulses and beans are just as important in the cuisine. Wheat and rice are the main staple diet in the Mughlai Pakistani cuisine. The spices used in the Mughlai Pakistani cuisine more often than not range from being very spicy, hot and mild. For the most part of the recipes that you will find in the cuisine of Pakistan will be normally spicy. Nonetheless, the Mughlai cuisine of Pakistan is truly unique and traditionally preferred over other continental cuisines in Pakistan, by the foreigners and the Pakistani’s alike.

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Pakistani Food Glossary
Finding the ingredients for an Mughlai Recipe is not so easy when you do not know the names of the ingredients. Take time to make a list of ingredients and the name they may be found under at the Local Markets.


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Preparation Methods for Mughlai Cooking
As the sub-continent is so vast, therefore the preparation methods of the Mughlai cuisine of Pakistan also differ from region to region. Commonly the whole spices are often dry roasted in a frying pan or they are fried in a little quantity of oil or ghee prior to being used whole, crushed or ground up for use in a recipe. They basically vary in thickness and hardness. Frying spices for the preparation of the Mughlai Pakistani cuisine is quite simple and easy, and frying spices to a great extent depends on the kind of spice you are frying first, for instance, the mustard seeds will take you longer to fry than coriander, therefore always fry the spices which might be more time consuming than the softer spices. The meat dishes found in the Mughlai cuisine of Pakistan are commonly first marinated in yogurt and spices and then cooked very slowly in the marinade or saturate. The meat dishes in the Mughlai cuisine of Pakistan are quite well-liked as are the vegetarian dishes in the Mughlai Pakistani cuisine.

Special Equipment for Mughlai Cooking
Very little ‘special’ equipment would be needed to prepare your Mughlai Pakistani cuisine. Pots and pans those are non-sticky of course as they make the best utensils for simply any type of cooking, so try getting a hold of a few of those if you do not have them already. Moreover, using wooden stirrers in place of stainless steel ones is the best choice always. Even so, it is always exciting to know about and if you wish to cook with specialized Mughlai Pakistani equipment. If you are an ingenious cook and want to prepare your Pakistani meal in the true traditional Mughlai Pakistani style then it will not be a bad idea to invest into getting a ‘Tawa’. The traditional Pakistani breads such as chapattis, parathas and rotis are all made using the tawa. Karahi is another deep frying pot which looks quite like a Chinese wok but it is heavier and deeper than the former. The karahi makes a great alternative for ordinary deep frying recipes. Commonly the meat dishes are prepared in the karahi. Other than the traditional Pakistani tawa and karahi, spice grinders, food processors or electric blenders are always useful to make your cooking easy and joyful. Obtaining a few metal skewers for meat and vegetable threading is also a handy utensil. Other than that, electric spice grinder or a simple pestle and mortar are invaluable for grinding small quantities of spices. Food processors or electric blenders usually save a lot of your cooking hours and make your preparation of the Mughlai Pakistani cooking even easier.

Mughlai Food Traditions and Festivals
The Mughlai Pakistan cuisine is rich not only in its cultural way of preparation but also in its food traditions and festivals. Pakistani’s are genuinely lovers of food and especially if it is the Mughlai food. Pakistanis simply need an occasion to have a good time, celebrate and with each celebration follows a grand Mughlai feast. Pakistani celebrations originate as soon as a child is born. To venerate this occasion sweets from the traditional Mughlai Pakistani cuisine are distributed among all present on the occasion. The Pakistani weddings are grand in every form of the word. There is a lot of festivity on weddings, every region within Pakistan has a different way of celebrating weddings, but all of them have one thing in common, which is of course the serving of grand traditional Mughlai food from the Mughlai Pakistani cuisine. Pakistani’s take great pleasure in celebrating the traditional way. Moreover, if you encounter a Pakistani, he or she will be delighted to simply give you a taste of Pakistan’s authentic Mughlai cuisine. Serving guests at gatherings with scrumptious delights and meals is another traditional custom in Pakistan.

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