Mughal Dynasty

Food And The Moghul Emperors

Food And The Moghul Emperors:
Another major influence in the development of Pakistani food cookery was the establishment of the Moghul Empire starting in 1526. The opulent tastes exhibited by such Emperors as Humayun, Akbar, Jahangir, Shah Jahan and Aurangzeb in art, architecture, music, dance, and jewelry was also extended to food.

A style of cookery called Moghlai’ evolved at the Moghul court and even today it remains centered in Lahore. Some latter-day and widely known survivors of court cookery are, for example, chicken tandoori, a dish in which chicken is cooked at low temperatures in special ovens called TANDOORS, and murgh musallum’ in which the whole chickens are roasted with special spices and ingredients. SHAHI TUKRA, a dessert of sliced bread, milk, cream, sugar and saffron, is another left-over from the days of the Moghuls.

Perhaps the ultimate Moghul cuisine was reached when the imperial chefs perfected the recipes for desserts made from ginger and garlic. Ginger and garlic puddings are still made in some homes for truly special occasions.

Fruit drinks, squeezed from pomegranates, apples, melons, and mangoes, and called SHARBAT, are an important part of the Moghlai cuisine and, indeed, the inspiration for American “sherberts.”

Advertisements
Standard

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s