Mughlai cuisine is one of the most popular cuisines, whose origin can be traced back to the times of the Mughal Empire.

Mughlai cuisine consists of dishes that were prepared in the kitchens of the royal Mughal Emperors. Indian cuisine is predominantly influenced by the cooking style practised during the Mughal era.

Mughlai food is quite spicy and has a very unique aroma. Eating Mughlai food, one can taste ground spices. The spices used in the preparation of Mughlai food are easily accessible.

Mughlai food is especially preferred in Northern parts of the country. Some of the Mughlai dishes have Muslim names such as biryani, pulao, kebabs and kofta. This is suggestive of the strong influence of the Muslim cooking style.

The Mughals have truly left a long lasting influence on India, which is also reflected in the cuisine of India. Mughlai food occupies a commanding position in the popular cuisines of India.

The rich assortment of ingredients consisting of flavoured sauces and butter based curries is so tempting that food lovers are bound to crave for more and more Mughlai food.

It offers an amazingly delicious variety of food ranging from hot spicy shorba or soup to ginger based roasted meats to kulfi with rose petals sprinkled on it. Even, the names of the Mughlai food are so attractive that people are tempted to try out different dishes.

Though, Mughlai food is cooked in all parts of the country, one can get their hands on the best in Delhi, which specializes in the preparation of this royal cuisine. In the 16th century, India was invaded by Mughals, who introduced the exotic spices, nuts and fruits to India.

Indians also had the opportunity to learn new techniques of cooking. In the preparation of most of the Mughlai dishes, milk and cream is used liberally. Mughlai biryanies, pasandas, kormas and pulao are so enticing and yummy that people usually end up licking their fingers.

(Cottage Cheese with Spinach)

How to make Paneer

Ingredients

(for 100 - 125 gm of Paneer)

(Cottage Cheese):

1 litre Milk

30 ml vinegar or lemon juice

Preparation:

Boil the milk in a pan. Add lemon juice or vinegar, while stirring. When milk curdles turn off the gas and keep aside for 5 minutes. Pour it on to a cotton/muslin cloth and tie it with a tight knot. Place the cloth under heavy weight, to drain out all water from paneer, for 2-3 hours before use.

How to make Palak

Ingredients:

500 gms fresh spinach (palak)
100 gms Paneer
50 ml vegetable oil
50 gm chopped Onions
30 gm chopped tomato, 75 ml oil
5 gm Garam masala (cinnamon, cardamon, clove, mace, star anish, black cardamon powder)
5 gm Red chili powder
2 gm turmeric powder
3 gm coriander powder
1 gm fenugreek leaves
30 gm butter
20 ml cream
2 gm cumin seeds
2 gm chopped garlic
2 gm ginger cut in strips
Salt to taste

How to make sag (palak) paneer:

Clean and wash palak (spinach) nicely. Boil the spinach in water and cool. Mash it in a mixer. Heat oil in a frying pan, add cumin seeds, chopped garlic, chopped onion saute until golden brown and add chopped tomato saute. Add ginger-garlic paste and stir-fry for a minute. Add all spices and stir fried for another minute.

Now add the spinach (palak) and a little water if needed and cook for 4-5 minutes. Cut paneer into pieces, add cream and butter and cook well.

Add Paneer pieces to the gravy and cook until done. Put into a bowl and garnish with cream and ginger strips serve with hot roti and steamed rice.

Santosh Chaniyal, Indian Chef Hotel Holiday Inn Colombo