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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