Savouring Mughlai Heritage: A Spice-Filled Journey in
Delhi

5 min read

Posted on 12/05/2024

Article

Mughlai

Non-Veg

Ingredients

Quick Summary

Dive into the world of Mughlai cuisine — a journey through its rich history and opulent flavours. Essential spices like black cardamom, cinnamon, nutmeg, mace, and saffron create a flavourful experience that defines Mughlai dishes. From royal favourites like Chicken Changezi and Shahjahani Murg Masala to the decadent Nihari Gosht, each dish reflects the grandeur of Mughal ingredients, inviting readers to savour the richness and heritage of this timeless culinary tradition.

Deep Dive

Mughal emperors were known to indulge in many fineries, food being one of them. As per Mughal traditions, food was not only part of the gift-giving culture but also laid the rules for diplomatic etiquette.

An overview of the cookbooks from Akbar, Shahjahan, and Aurangzeb’s eras gives us insight into Mughal cuisine. It’s nothing but lavish, but we wouldn’t expect anything less from the Mughals, would we? Out of the wide variety of spices involved in the preparation of Mughlai food, black cardamom, cinnamon, nutmeg, mace, and saffron are the five requisite spices that are considered essential. From kebabs to biryani, these spices elevate the flavour while creating umami (Japanese for good flavour) unique to this lip-smacking cuisine.

Exploring Mughlai Delights: A Journey Through Time and Spice

Even though the history of meat dishes dates back to the 12th century, Delhi’s relationship with Mughlai cuisine is only 500 years old. Travelling through the narrow gullies of Old Delhi, you will experience an aromatic journey of the empire’s rich history and lavish flavours, made unique with its spices.

Now, let's embark on a journey through the most cherished Mughlai delicacies, each one a tantalising blend of flavours and aromas that will transport you to a bygone era of culinary mastery.

Chicken Changezi

Chicken Changezi is a royal Mughlai dish that consists of juicy chicken pieces enveloped in mouthwatering creamy gravy. It’s mild in spice, but the star ingredient is black cardamom, whose smoky aroma balances out the richness of the tomato-based gravy. The key to this delicacy is tender chicken pieces simmered to perfection in a luscious gravy, offering a truly satisfying and aromatic culinary experience.

Nihari Gosht

Nihari Gosht — a slow-cooked mutton stew popular in South Asia — is another popular dish. It’s so decadent that Pakistan has unofficially named it its national dish. It is believed to have originated in Hyderabad or the by-lanes of Old Delhi during the last leg of the Mughal Empire in the 18th century. Since then, it has undergone various culinary changes, but the one ingredient that remains consistent in this recipe is cinnamon, whose subtle sweetness takes the dish to another level.

Shahjahani Murg Masal

Over the course of centuries, nutmeg has become synonymous with luxury and exclusivity, establishing itself as a spice accessible primarily to wealthy and privileged individuals throughout history. Like cinnamon and cardamom, this spice lends a subtle sweetness to food. In Shahjahani Murg Masala, a blend of dry fruits, onions, spices, and a hint of nutmeg works harmoniously to enhance the rich flavour of Shahjahani Murg Masala.

Mughlai Zafrani Chicken

Cooked with cashews, saffron and fried onions, Mughlai Zafrani Chicken was made for royal festivals and special occasions. The saffron adds a rich flavour and a beautiful orangish hue to the curry.

Moving on to another essential spice in Mughlai cuisine, mace, also known as japatri, is the vibrant red/orange lacy covering of the nutmeg seed. Despite its connection to nutmeg, mace offers a milder and more delicate flavour profile. In India, it plays a pivotal role in enhancing the flavours of Mughlai dishes, adding a nuanced depth. Interestingly, Italians incorporate mace into pasta fillings, while Arabs use it to flavour their meats, showcasing the versatility and widespread appeal of this aromatic spice across culinary traditions.

Experience and Get a Taste of Mughal Majesty

From the earthy warmth of cinnamon to the floral notes of saffron, every spice adds a unique fragrance that elevates the dish to a whole new level. The smoky allure of black cardamom and the delicate sweetness of nutmeg create a symphony of aromas that tantalise the senses. This diversity of scents makes Mughlai cuisine not just a meal but a sensory journey through India's rich history and flavours. So, try these authentic Mughlai recipes at home and take a remote stroll through the streets of Old Delhi.

blurb

Black Pepper was immensely valuable in the 4th century BC. It was known as ‘black gold’.

India is the world's leading producer of spices, accounting for over 70% of the world's spice production.

Mace or japatri is a bright red/orange lacy covering of the nutmeg seed, but it is milder and more delicate in flavour.