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The Muslim Culinary Influence on India
Shop for the Kashmiri cook book - the Wazwaan
Book
A Melting Pot - Varied Culianry Influences, Aspects of Indian Cuisine, Emperor Ashoka's Influence on Indian Cuisine, History of India - Jai Hind, Indian Cooking Techniques, Indian Curry , Indian Entertaining, Kashmiri Indian Cuisine, Mindful Eating, North Indian Cuisine, North Indian Restaurant Guide, Punjabi Indian Cuisine, Rajasthani Indian Cuisine, Role of Spices in Indian Cooking, Sacred Cow - Symbol of a mother and good nature, South India Cuisine, South Indian Restaurant Guide, Tastes of Western India, The Guest is considered God, The People of India, Uttar Pradesh Cuisine, Why Choose Indian Cuisine, Why India became mostly Vegetarian.
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The Muslims from western Asia brought their rich artistic and gastronomic
culture to India. This influence lasted for more than 400 years and is now part of the
fabric of Indian culinary culture. |
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The two colliding cultures resulted in a magnificent cuisine called Muglai
Cuisine. The lamb kebabs were laced with spices, the rice pulaos of India
were cooked with meat and turned into wonderful biryanis, lamb and meat
roasts were now flavored with Indian herbs, spices and seasonings. Also, Indian
dishes were garnished with almonds, pistachios, cashews and raisins. India was also
introduced to leavened breads by the Muslims. At this time the tandoor
was created by the royal chefs. The Indian rotis and the leavened breads were merged
into Tandoori Naans. Meats were now marinated in yogurt and spices and
also cooked in tandoors. Both pork and beef were avoided to respect the traditions
of both cultures. The idea of concluding a meal with sweetmeats was introduced as
the Persian rulers loved sweets.
The great Muslim rulers brought their panache and elegance of
living to India's culinary scene. The idea of community dinning and lavish and
extravagant banquets were introduced to India. Dishes were served in jade, silver and
Chinese porcelain. The splendor of the Mughal/Muslim cuisine is reflected in the
Muglai Cuisine of India which is the richest and the most lavish in the country.
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Journeys
Indian
Cook Books and their Reviews
Akoori - Scrambled Eggs (Parsi) , Alu Methi - Potato Fenugreek Hash Potato Recipe , Aromatic Chicken with Raisins and Cashews , Asparagus, Peas, and Fenugreek Leaves , Avial - Mixed Veggies Kerala Style , Baingan
Raita or Eggplant Raita Dip Recipe , Besan Ladoo - Indian Cookie Balls , Black Chick Peas in Yogurt Curry , Boondi
Raita Recipe - Great for Entertaining , Carrot Pachadi Kerala Style , Carrot
Pachadi Recipe - Kerla Style , Carrot Potato Dill , Carrot Pudding or Gajjar Halwa , Chicken Curry - Simple and Easy to make , Chicken Jalfrezi , Chicken Tikka Makhani - Butter Chicken , Chicken with Coconut Milk , Chilka Urad Dal with Squash , Cucumber
Raita - Summer Yogurt Salad Recipe , Cucumber,
Garlic and Mint Raita Recipe , Dal Makhani - Black Dal Chili or Mah ki Dal , Date Pistachio (Ladoo) Treats , Eggplant Puree / Baingan Bharta Recipe from Punjab , Fragrant Chori Lentils , Fragrant
White Urad Dal - Dry Pilaf Texture , Goan Fish Curry , Icecream Topped with mango and Pistachios , Indian
Flat Breads and Equipment , Jalebi - Sweet Crispy Swirls , Kala Channa - Black Garbanzo Salad , Karela Subzi - Bitter gourd in Coconut Milk , Kavita's Herbal Salad , Kavita's Kachumber , Kebab Burger Recipe , Lamb Yogurt Curry from Kashmir , Layered Icecream Dessert - Falooda , Louki (Zucchini) Channa Dal , Madras Chicken Curry , Madras Coconut Chicken Curry , Making
dough for Indian Flatbreads , Masala
Bhindi (Okra in Spicy Gravy) , Masoor Dal with Fried Onion Garnish , Mixed
Lentil (Dal) Chili Recipe , Moong Dal Tadka - Yellow Split Moong Lentils , Moong Dal Whole (Green Gram Lentil) , Mung dal flavored with Black Mustards Seeds , Okra cooked Delhi Style , Onion,
Tomato, Cucumber Raita -Yogurt Salad Recipe , Pakoda , Pan Fried Potato Hash with fresh Fenugreek leaves , Pan
Fried Potato Hash with Indian Spices , Pan Sauteed Okra with Cumin , Paneer Corn Curry , Parsi Poro Recipe - Pan Omelet , Potato
Raita -Yogurt Salad Recipe , Potatoes
crusted with Fennel, Mustard and Nigella , Punjabi Kadhi , Punjabi Kidney Bean Curry - Rajmah , Recipe
- Sprouted Moong Dal , Recipe - Steamed Cauliflower , Recipe for Chapati or Roti or Pulka , Recipe for Plain Parantha , Rice
Lentil Medley - India's popular Kedgeree , Sambhar or Lentil Vegetable Stew - South Indian , Shammi
Kebab Recipe , Sheek
(Skewer) Kebab Recipe , Shrimp Curry in Coconut Milk , South
Indian potatoes with Mustard Seeds , Spiced Tomato Dish - Tamatar Bartha Recipe , Spicy Shrimp Curry , Spicy Sweet and Sour Tamarind Coconut Shrimp , Spinach and Paneer - Palak Paneer Punjabi Style , Spinach
Raita - Yogurt Salad Recipe , Spinach with Scallions India's North West Frontier , Spring Greens Bengali Style - Recipe , Spring Vegetable Soup - Recipe , Steamed Carrot and Beans Recipe , Steamed Carrots and Peas Lightly Spiced , Steamed Zucchini Recipe - Indian Style , Stir
Fry Indian Cabbage Vegetable Recipe , Stir Fry Mustard Greens and Spinach Indian Style , Stir Fry Spinach Indian Style , Sweet and Sour Gujarati Tuvar Dal , Sweet and Sour Hubbard or Acorn Squash , Tandoori Salmon Recipe , Vegetable Lentil Medley - Recipe , Vegetables Gujarati Style or Shak , Vegetarian Kebab (4 Spinach and Green Pea Patties) , Vegetarian Tikka Makhani - Butter Chicken , Vermicelli Dessert called Payasam or Kheer , Whole Brown Lentill - Masoor Dal Biryani , Yogurt
with Bananas Raita - Yogurt Salad Recipe .
This
work is dedicated to my mother Shanta who taught me the tenants of Ayurvedic Cuisine and
Knowledge.
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©
1990 to 2001 - Kavita Mehta. All Rights Reserved.
Kavita has been giving classes on Indian Cuisine in Minneapolis for the
past 10 years. She now shares her work on her website for all to enjoy. |
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