Sheermal To Kadhai Gosht: A Tale of Mughalai Cuisine's History

Mughal cuisine is the culinary legacy of the Mughal Empire, which ruled over the Indian subcontinent from the early 16th century to the mid-19th century. It is a rich and opulent style of cooking that reflects the grandeur and refinement of the Mughal courts. This culinary tradition, deeply rooted in South Asia, blends influence from India, Persia, and the Middle East.

Also read: Delectable Shahi Tukda Recipe From The Royal Mughal Kitchens

It reflects the Mughal Empire's remarkable cultural diversity and interactions. Many dishes bear Persian or Turkic-origin names due to the official use of Persian in the Mughal court. The cuisine is characterised using aromatic spices, rich gravies, and a fusion of Persian and Indian cooking techniques. Mughal emperors were known for their love of fine dining and extravagant feasts, which led to the development of complex and flavourful dishes like biryani, kebabs, korma, and various sweet delicacies.  

Before the Mughals, South Asian cuisine primarily consisted of grain-based dishes with light seasoning, but interactions with Greek, Roman, and Arab traders introduced new herbs and spices, including saffron. It is said that the culinary transformation began during Emperor Akbar's rule, marked by influences from diverse marital alliances within the empire. Akbar's garden even featured vegetables watered with rosewater to infuse fragrances into the food.

Emperor Jehangir's reign saw the introduction of tomatoes, chillies, and potatoes by Portuguese traders, expanding the culinary repertoire, while queen Nur Jehan artfully incorporated these ingredients into dishes like candied fruits and yoghurt. The zenith of Mughal cuisine came during Shah Jehan's rule in the 17th century.

Richly spiced and medicinally infused dishes became the norm. Mughali dishes like biryani, kebabs, and korma are beloved staples not only in South Asian households but also in global gastronomy. They grace special occasions, festivals, and weddings, connecting people to their rich cultural heritage.

Furthermore, Mughal cuisine fosters culinary innovation, inspiring chefs to reinterpret traditional recipes in contemporary contexts. Many Mughal recipes have stood the test of time and continue to be enjoyed today. In a world of evolving tastes and global connections, Mughal cuisine serves as a flavourful reminder of a glorious culinary legacy. Here are some classic Mughal dishes that are still popular:

Sheermal  

Sheermal is a delectable, saffron-infused bread with roots in Persian and Mughal cuisine. This unique bread, prized for its sweet and aromatic profile, features ingredients like flour, milk, sugar, ghee, dry fruits, and nuts, which combine to create a soft, slightly sweet, and slightly crispy texture. Saffron strands are often added to the dough, imparting a distinct golden hue and a delightful fragrance.

Traditionally enjoyed on festive and special occasions, sheermal makes a delightful accompaniment to rich gravies, kebabs, and aromatic curries. Its unique taste and beautiful appearance make it a cherished part of South Asian culinary heritage, offering a delightful contrast to savoury dishes and a testament to the fusion of Persian and Mughal culinary traditions. 

Korma  

Korma, originating from Mughal cuisine, is a regal and aromatic Indian dish renowned for its luxurious, creamy sauce and tender, slow-cooked meat like chicken, mutton, or vegetables. This culinary masterpiece is a harmonious blend of rich, nutty flavours, featuring a base of ground nuts or seeds, often almonds or cashews, combined with yoghurt or cream.

The dish is delicately spiced with a mixture of aromatic spices such as cardamom, cloves, and cinnamon, imparting a fragrant and mildly spicy character. Korma can be prepared with various proteins like lamb, chicken, or even vegetables, each absorbing the opulent flavours of the sauce during the slow-cooking process. This royal dish, which has roots in the opulent kitchens of the Mughal emperors, continues to be a celebrated and beloved part of Indian cuisine, appreciated for its depth of flavour and culinary sophistication. 

Kebabs  

These skewered, grilled, or roasted meat dishes are renowned for their exquisite flavours and tender textures. Mughlai kebabs typically feature marinated meat, often lamb, chicken, or beef, which is infused with a blend of aromatic spices like cumin, coriander, and cardamom.

The marinated meat is then threaded onto skewers and cooked over an open flame or in a tandoor, a traditional clay oven, which imparts a smoky and charred essence. The kebabs are often served with accompaniments like naan, mint chutney, and yoghurt-based sauces, creating a mouthwatering and culturally significant culinary experience that has endured through the centuries. 

Mughlai Paratha   

Mughlai paratha is a sumptuous and indulgent stuffed flatbread that hails from the rich culinary traditions of Mughlai cuisine in India. This delectable dish features a wheat flour dough rolled out into a thin, round disc and stuffed with a luscious filling typically made from minced meat, such as chicken or lamb, along with a medley of aromatic spices, herbs, and sometimes beaten eggs.

The paratha is then shallow-fried until it's golden and crispy on the outside, while the filling inside remains moist and flavourful. Served hot and often accompanied by yoghurt or a cooling raita, mughlai paratha is a delightful combination of textures and tastes, making it a beloved street food and a treasured part of North Indian cuisine. 

Nihari  

Nihari is a deeply flavourful and slow-cooked stew that holds a special place in the culinary heritage of South Asia, particularly Pakistan and north India. This beloved dish is traditionally prepared by simmering tender cuts of meat, often beef or mutton, in a fragrant and spice-infused broth overnight, resulting in melt-in-your-mouth goodness.

The key to nihari's distinctive taste lies in its rich blend of spices, including ginger, garlic, and an array of aromatic seasonings, all meticulously slow-cooked to perfection. Typically served as a breakfast or brunch dish, nihari is enjoyed with freshly baked naan bread or paratha, garnished with fresh herbs, lime, and sliced green chilies, offering a hearty and soul-warming experience that showcases the culinary prowess of the region. 

Haleem  

Originally introduced by the Mughal emperors, haleem is a slow-cooked, savoury porridge-like dish that combines the finest ingredients of the era. It features a luxurious blend of wheat, barley, lentils, and tender pieces of meat, often chicken or mutton, all simmered together to create a creamy, velvety texture. Infused with a fragrant array of spices, including saffron, cardamom, and cloves, haleem is a true sensory delight. Historically served in the royal courts and later embraced by the masses, this dish remains a symbol of Mughal opulence and culinary expertise, continuing to captivate palates and evoke a sense of regal dining in the modern era. 

Kadhai Gosht  

Kadhai Gosht, though commonly associated with North Indian and Pakistani cuisine, bears the influence of Mughlai culinary traditions that enriched the Indian subcontinent. In Mughlai cuisine, kadhai-style cooking became popular due to the distinctive blend of spices and cooking techniques favoured by the Mughal emperors.

Kadhai Gosht, therefore, represents a delicious fusion of Mughal and regional flavours. This dish features succulent pieces of mutton or goat meat slow-cooked in a wok-like "kadhai" with a melange of aromatic spices, including coriander, cumin, and dried red chilies. The Mughal penchant for bold and rich flavours is evident in the dish's smoky, spicy, and slightly tangy profile, further enriched with the addition of cream, yoghurt, or ground nuts.