Mural Zaika

    Mughal Zaika Mughlai cuisine consists 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. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. Mughlai cuisine also gave rise to the Awadhi cuisine of Lucknow.

Ingredients for :- (1 Kg) 4 Portions

MENU (A Distinct Flavors Of Mughal Empire) Soup Gucchi Soffiyani Shorba Starters Kakori Seekh Kebab (Kakori kabab is considered blessed since it was originally made in the place by the same name in the dargah of Hazrat Shah Abi Ahder Sahib with divine blessings) Peshawari Murgh Tikka (Khansamas from The Royal kitchen has created Peshawari Murgh in the name of Sultan Jaffir Ali Pehawar) Rampuri Jhinga (Rampuri is the regional cuisine of Awadh during the density of RAJA RAM DAS) …………………………………….. Subz Galouti Kebab (Galouti Kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes.) Chelow Paneer Tikka (Chelow Kebab is the national dish of Iran. It is a sort of combo meal consisting saffron basmati, grilled tomatoes, Layered Paneer Kebab) Meve Mave Ki Zaffrani Seekh (Dry nuts & reduced milk with Paneer created from royal kitchens of Awadh) ………………………………….. Streets Of Lakhnowi Zaika Pani Kye Batashye / Baddai Aloo Baaji / Bhel Poori (Chaat is a savory snacks, typically served at roadside tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh) ………………………………………. Main Course Murgh Wajid Ali (Chicken breast stuffed with meva & Mava served on saffron based gravy) Kashmiri Yakhani (Mutton Cooked with its own bone marrow) Nizaami Paneer Handi (Brown onions & Fried almond Based gravy served with Paneer Pasanda) Dum Olav (A traditional Potatoes Preparation from Kashmir) Hyderabadi Mirch Ka Salan (Bhavnagri mirch stuffed with potatoes) Dal Mughlai (Green moong dal cooked milk and cream) Kacchye dum Ki Gosht Biryani (Raw Lamb Cooked with rice) Kokkur Pulav (Chicken cooked with rice and dry fruits with hint of saffron) Subz Nizaami Biryani (Mix of Vegetables cooked with rice) Breads (Roomali / Ulta Tawa Paratha / Khasta Naan / Varki Paratha) Table Accompaniments (Sirka Payaaz / Gudd / Shakkar / Ghee / Achhar / Tali Mirch / Nimbu / Pappad / Chatani) Desserts Badami Faludha Gulkand Peda Zaffran Aur Pista ka Zaika ……………………… ……………

Preparation Method

Achievements



Chef Paramjeet Singh B
Sukhwani House, Flat No:4,
208/2A, Station Road,
Pimpri, Pune.
Pin Code: 411 018.

+(91)- 96656 11872 /
+(91)- 97907 99570
taste@chefparamjeetbombra.com / paramjeet.bombra@gmail.com