What were the main types of food eaten during the Mughal Empire?
Food in the Mughal Empire
The Mughal Empire, which ruled over large parts of the Indian subcontinent from the early 16th to the mid-19th century, had a diverse and elaborate culinary tradition that was influenced by both Central Asian and Indian cuisines. Here are some of the main types of food eaten during the Mughal era:
Kebabs and Grilled Meats:
The Mughals were known for their love of kebabs and grilled meats, which were often seasoned with a blend of spices.
Popular Mughal kebab dishes included seekh kebab, shish kebab, and shami kebab.
Curries and Stews:
Mughal cuisine featured a variety of flavorful curries and stews, often made with meat, vegetables, and a complex blend of spices.
Examples include korma (a creamy curry), qorma (a slow-cooked meat stew), and haleem (a stew of wheat, barley, and meat).
Biryanis and Pulao:
Biryani, a layered rice dish cooked with meat, vegetables, and spices, was a signature Mughal dish.
Pulao, a rice dish cooked with meat or vegetables, was also popular.
Breads:
The Mughals consumed a variety of breads, including naan, roti, and paratha, which were often served with curries and stews.
Fruits and Vegetables:
The Mughals had access to a wide range of fruits and vegetables, including mangoes, pomegranates, melons, spinach, and cauliflower.
These fresh produce items were often incorporated into Mughal cuisine.
Dairy Products:
Dairy was an important part of Mughal cuisine, with the use of ingredients like yogurt, milk, and paneer (fresh cheese) in various dishes.
Sweets and Desserts:
The Mughals were known for their love of sweet dishes, such as kulfi (a frozen dairy-based dessert), halwa (a sweet pudding), and sharbat (a refreshing fruit-based drink).
The Mughal culinary tradition was renowned for its complexity, use of spices, and fusion of Central Asian and Indian culinary influences, which have had a lasting impact on the diverse and vibrant cuisine of the Indian subcontinent.
– Written by Rohna Acosta
