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Mughlai cuisine refers to a cuisine, consisting of dishes developed in Medieval India by the people of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan (particularly among Muhajir people), and the Indian city of Hyderabad. The cuisine is strongly influenced by Central Asian cuisine, the region where the Turco-Mongol Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of modern India, Pakistan and Bangladesh. The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices.〔http://www.dawn.com/weekly/review/archive/070301/review14.htm〕 A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.〔(【引用サイトリンク】title=The Telegraph - Calcutta (Kolkata) - Jharkhand - Mughlai cuisine tops popularity charts in capital )〕 Mughlai cuisine also gave rise to the Awadhi cuisine of Lucknow == Dishes == The native tongue of the Mughals were Chagatay Turkic languages and the official adopted language of the Mughal Empire was Persian, so many Mughlai Indian dishes were named in the Turkic and Persian languages. Dishes include various Kebabs, Kofta (meatballs), Nihari, Pulao (a.k.a. Pilaf in Central Asia), and Biryani. Paneer is used for preparing vegetarian dishes to suit vegetarian dietary requirements. Other dishes include: * Nihari * Paya * Kachri Qeema * Haleem (Khichda) * Mughlai Chicken() * Biryani * Mughlai Paratha * Qeema Matar * Meat Durbari * Mughlai Chicken Pulao * Murg Kababs Mughlai * Murg Noorjehani * Murg Kali Mirch * Murgh Musallam * Kofta Shorba * Nargisi Kofta * Murg Tandoor * Murg Chaap * Murg Masala * Malai Kofta * Navratan Korma * Reshmi Kabab * Boti Kabab * Shahjehani Murg Masala * Shahi Chicken Korma * Shahi Kaju Aloo * Shahi Rogan Josh * Pasanda * Rezala 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Mughlai cuisine」の詳細全文を読む スポンサード リンク
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