Flavours of Indian Cuisine
By siliconindia | Friday, 02 September 2011, 11:53 Hrs
Bangalore: With the diversity of India reflecting in its food culture it might be difficult for you to choose what you want to eat while on a food hunt. More complicated than the names of the dishes you order is the category of cuisine that it falls in and more complicated is the process of cooking it. Indian cuisine with its immense variety and much loved taste has carved a niche for itself internationally. Though the majority of Indian dishes are hot, spicy and tangy, people from all over the world adore Indian cuisine. While you may know Malai Kofta and Hyderabadi Biryani, do you know if it is a dish of Mughlai Cuisine or of Awadhi cuisine? So we are here to take you on a tour of Indian must-have cuisines that tickle your taste buds in every sense. MughlaiA style of food preparation developed in the Indian Subcontinent by the imperial kitchens of the Mughal Empire representing the cooking style used in Delhi, Uttar Pradesh and Lahore. Mughlai food usually varies from being extremely mild to spicy and is often allied with distinctive aroma and the taste of ground whole spices. Mughlai courses are often elaborate buffet of main course dishes with a variety of side dishes. Cuisines and food dishes in Dhaka in Bangladesh and Hyderabad in Andhra Pradesh are also to a lesser extent affected by Mughlai style of cooking. Their cuisine is known for its richness, exotic use of spices, dried fruits and nuts. Dishes comprise assorted kebabs, kofta (meatballs), nihari, pulao and biryani. Paneer is used to prepare vegan dishes to suit Vegetarian food requirements. Mughlai Chicken, Mughai paratha, Biryani Badshahi, Keema Matar, Meat Durbari, Mughlai Chicken Pulao , Murg, Noorjehani, are a few exotic dishes you should not miss while tasting Mughlai cuisine.