Mughlai Dishes are hot favorites among the North Indian people, especially during winters. These dishes owe their origin to the Mughals and are very rich in taste. Most of these dishes use dry fruits, spices, and nuts quite extensively. The daily intake of Mughals was quite limited and hence they ensured that the gourmet had the rich combination of fat, carbohydrates, and proteins.
Some of the popular Mughlai dishes include Kabab, Biryani, Pulao, Korma, Kofta and the rich taste is vindicated by the fact that their sheer names tantalize your taste buds. And a consummate preparation will leave you craving for more once you try them. In fact, apart from the main course dishes, Mughals were very fond of sweet dishes. Kalakand, Sewai, Rabree, Badaam Halwa, Kulfi, Gulab Jamun, Kesar Barfee are some sweet dishes that are highly popular, especially in North India.
The preparation of mughlai dishes is quite elaborate, time-taking, and involves numerous spices and other ingredients. And each ingredient serves a specific purpose to leave you wanting for more.
In the subsequent posts I will discuss the recipe of several Mughlai dishes, so you can prepare them at your home and enjoy the delicacies.
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