5 Mughlai Snacks For A Regal Fare 2024
- Sushmita Sengupta
- February 15, 2022
It would not be an exaggeration to say that Mughals left an indelible impact on what we identify as ‘Indian cuisine’ today. The Mughal dynasty started with Babur in the 15th century, saw many successful successors in Akbar, Jehangir and Shah Jahan. Mughlai cuisine successfully fused Persian elements with Indian, along with using all exotic produce that reached to them via trade, like potatoes. Biryani was popularised during the Mughal era, even the kababs, shorbas, nihari etc reached new heights of popularity. Here are 5 Mughlai snacks that can add life to any party.
Seekh Kababs
Seekh Kababs are probably the oldest kind of kababs known to mankind. Back in the day, nomads would take mince meat, skewer it with rods and grill it in underground overn. In Mughlai kitchens, the seekh kababs got a refined treatment. In this recipe, the mutton gosht is made with a combination of spices that makes the kebab hot and smoky.
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Paya Ka Shorba
Incredibly comforting and soul-satiating soup made with mutton legs. The soup is flavoured with butter, whole spices and herbs, and makes for a terrific winter treat.
Kakori Kebab
Hailing from the region of Kakori from Uttar Pradesh, these kebabs look a lot like Seekh Kababs, the only difference lies in the spice mixture. Lot of onions are used here, giving a stronger flavour to the kabab.
Shami Kabab
Round, melt-in mouth patty-like kababs made with minced beef, split bengal gram, eggs and spices. These kababs are an instant hit with hard-core meat eaters.
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