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.”