A popular Bengali street food, Mughlai Paratha is relished right from West Bengal, India to Bangladesh. You can relish it with any dry sabzi, pickle or even curd. Serve it in lunch or even as an ...

The Mughal Empire, a dynasty that reigned over India for centuries, left behind a culinary legacy in its history. While back ...

“Early on, Bengali food wasn’t that popular,” and Indian ... and the spicy egg-filled Mughlai paratha, which is one of the most satisfying things I have found to eat in the entire city.

East Bengal (now Bangladesh) saw a greater Muslim influence in their food. The extensive use of keema in their dishes is one characteristic feature of the regional cuisine of East Bengal. According to ...

Hotel Sarina Dhaka is arranging a Mughal food festival named “Dawat E Mughal”. The Mughlai food festival started on Wednesday and will continue till 28 January 2023, from 6:30pm to 10:30pm, according ...

"The Mughals didn't come to India as emperors," says food historian Pushpesh Pant, as we talk about his latest chronicle of Indian food stories and recipes - Lazzatnama. The only indulgent ...

However, MasterChef Farman Ali—often referred to as ‘the last of the great chefs’ in the culinary circle—says what we eat today is not the actual Mughlai cuisine. “The food of the ...

While Indore is best known for its vibrant street food scene, it’s also home to some incredible spots serving up soul-satisfying Mughlai delicacies. Whether you're a fan of slow-cooked biryanis ...

Boil in water. 2. Once the meat is cooked and tender, grind to a fine paste using a food processor. 3. Add chopped coriander leaves and chopped onions and small patties or shammi. 4. Shallow fry ...

Shahi Tukda, meaning "royal piece," is a classic Mughlai dessert that combines the richness of fried bread slices soaked in sweetened condensed milk, flavoured with cardamom, saffron, and ...

And it’s a particular form of Mughlai food, heavy on spiced sauces often referred to by Americans as curries, that has been further assimilated to Western tastes, says Sana Javeri Kadri ...