What is the slogan of spice Indian food?

The purpose of eating food in Zhihu is to push accurate, authentic and pure food content to you who really like it.

I am naked, I hope you like it.

Notes before the text of a book or after the title of an article.

The multicultural integration of food is an important theme of food development. The meat with strong aroma in Central Asia, the cooking skill of Persian yogurt pickling, the spicy and mellow spices in India ... The seemingly unrelated cooking techniques and ingredients are ingeniously grafted and blended with each other, and a brand-new innovative and inclusive Moglai cooking technique is deduced.

"Knowledge and Food" grandly launched a series of special topics on "India", focusing on Indian food and looking at Indian customs, anecdotes and social changes. .....

This is probably the most diverse area of food culture. All cooking techniques come to India and are presented in a real and localized way. ......

For most people outside India, Mugly's cooking style is synonymous with Indian cuisine. This dish combines ingredients and cooking techniques from Central Asia, Persia and North India. These seemingly different food cultures collide and blend with each other in Mughal kitchens.

Babur's first taste of pain.

Although babur had a strong love for beef and mutton and was deeply disappointed with Indian ingredients, he was driven by curiosity and left four Indian chefs to try Indian-style food. To his regret, he began to vomit after eating stewed rabbit meat, saffron powder meat and one or two pieces of Indian meat wrapped in oil on pancakes on a Friday night. Including waiters and dogs that have eaten these meals, all have symptoms of discomfort.

Do you think it's acclimatized? Don't! In fact, since these Indian chefs came from the kitchen of defeated Indian Sultan Rorty, one of them accepted a bribe from the Sultan's mother and sprinkled poison on the meat. Although the accident did not cause any harm to babur, it was a bad start for the first encounter between Mughals and Indian food.

Bosi mansaf

The second Mughal emperor Humayun was exiled to Afghanistan and Persia 15 years. It was not until 65,438+0555 that he was summoned enough strength to recapture the Indian throne from the Afghan ruler Shershah of Bangladesh. Humayong, who returned to India, brought his favorite Persian culture and Persian chefs, and Persian cooking style was introduced to India.

Pilau cooked on a bonfire is a delicate and delicious Persian food. Persians judge the quality of Pilao according to rice, and they should fully expand after cooking, rather than condense into pieces. The aroma of high-quality paella is overflowing, and the aroma of spices and rice permeates every corner of the room. Because the main crops in Persia are barley and wheat, pilaf made from rice imported from India is regarded as a luxury. In particular, the rice produced in the southwest of Agra, which is exclusive to Indian nobles, is only half the size of ordinary rice. After cooking, it is crystal clear and white, emitting a fragrance comparable to musk.

There are many kinds of paella, such as fruit paella, turmeric saffron paella, chicken paella and so on. , and add onions, garlic, raisins, almonds or colored rice grains to enrich the variety. Persians soaked rice in salt water for several hours, and it would appear bright white when cooked, in sharp contrast to the rice grains ranging from carbon black to red, yellow, blue and green. It looks pleasing to the eye and gives them a big appetite. This colorful paella is called pilav in Turkey. In Spain, seafood is added to highlight the smell of saffron, which becomes paella, and in Italy, it becomes risotto after butter is added.

Bi er ya ni Cai

In order to concentrate on consolidating Mughal rule in India, Akbar, the third Mughal emperor, integrated his Indian subjects and implemented an inclusive policy. During the babur and Humayun periods, the corresponding Central Asians and Persians had an advantage in the Indian government, while during the Akbar period, the number of Indian ministers increased significantly. He even celebrated the Hindu religious festival Diwali with his Indian wives and concubines.

The catering cultures of Persia, Central Asia and India merged with each other, babur strengthened the connection between Indian culture and Central Asia culture, Humayong introduced Persian culture, and Akbar ensured the better deep integration of the two cultures with Indian culture, and finally formed a compatible Mo Gailit culture. As a result, the delicious Persian pilaf and spicy Indian rice in the kitchen blended with each other to form a classic Moglai dish-Bilyani.

Bilyani cuisine, which absorbs the Persian cooking technology of soaking meat in curd (yogurt), innovatively adds onions, garlic, almonds and spices to the curd to make sticky substances that can be hung on the meat; The soaked meat is simply fried and put into the jar. Then according to the cooking skills of paella, pile half-cooked rice on the meat, cover the rice with saffron soaked in milk, seal the whole vessel tightly, and put charcoal fire around the lid and bottom for slow stew. This spicy and fragrant Bilyani dish with Indian characteristics has now become the most popular dish at Indian weddings.

Abundant ingredients

Under the Mughal dynasty, a lot of agricultural land was reclaimed. The output of cereals and beans such as rice, barley, chickpeas and wheat has increased substantially, and a large number of crocuses and cordyceps are planted in India. When cooked in oil, awei will give off the smell of garlic, so it is an excellent substitute for onions and garlic that Hindus refuse to use. Because awei helps digestion, it also supplements undigested beans. Due to the trade between India, Central Asia and Persia, a large number of seedless grapes, dried apricots, figs and almonds were also brought into India. The development of Mo Gailit's cooking depends largely on various new ingredients.

Maugourd kitchen

In the Mughal Palace and ministers' kitchens, chefs from all over the world are trying new dishes and improving old ones. Indian rice is soft and full and will not break; Rice with ginger, pepper and butter is rich and delicious. Indian sliced meat is mixed with appropriate proportion of spices such as onion, vanilla and ginger, and the stewed food is rich in flavor.

Moglai cuisine combines different cooking styles and innovative dishes, and also combines the diets of Central Asia, Persia and India by combining different dishes into one dish. In the royal kitchen, there are pancakes from India and wheat bread wrapped in honey, sugar and almonds, which is the favorite of Persians. Persian chefs make sugar-coated almonds and cakes, while Indian chefs make pickles, chutneys, sweet and sour oranges, cheese and vegetables. These ingredients from different sources, together with the main course, constitute a Moglai meal, presenting an inclusive and innovative food feast, which makes every taste bud bloom in extreme pleasure.