Mughlai Cuisine is a pure fusion cuisine – its incredible blend of ingredients and the perfect balance of herbs and spices creates the ideal taste. It was greatly influenced by the Central Asian Cuisine as the Turco-Mongil Mughal emperors hailed from there, influencing the cooking styles of modern Pakistan, India, as well as Bangladesh. Babur brought all his food habits along when he invaded India. He was known for his love for grilled meats, nuts, and fruits. As the reigns were handed over, bountiful dishes evolved but one thing which kept the culinary experts going were the rewards they received for their new innovations.
The Mughlai cuisines offer food with one of a kind texture, flavor, aroma, and taste. Its meals cover an entire range of flavors by blending exotic herbs, spices, and nuts characterized by thick gravies and mild aromas. Despite the fact that each ruler had his own preferences and palace cooks, the cuisine of India was also greatly impacted by the invasion of Turkish, Afghan armies and the Persians so the North Indian food experienced an extraordinary change. The food was not just about mixing together what was accessible but rather expert cooks were called from various parts of the world to infuse the Indian flavors with Mughlai cooking style. This infusion is what turned the Mughlai Cuisine into a luxurious feasting affair. In any case, with so many different ways of blending the recipes together, Mughlai food became a rather difficult cuisine to prepare.
This food was especially created for the Mughal emperors so a lot of time was invested in the recipe as well in the making of the meals. Special ingredients were required to make a dish fit for a ruler. This just might be the reason which makes Mughlai cuisine different from all the others – a lot or prep time with specific special spices to compliment every ingredient used. This made what Mughlai food is today – spicy and full of flavor!