Salan incorporated a vegetable in a stew-like preparation. Unsurprisingly, kebabs were an important part of the Mughal meals. In fact, even the Turko-Afghan sultans, who preceded the Mughals ...

The variety of kebabs in the Indian subcontinent and the dish’s particular popularity in northern India is due to the prominence of the Mughal court in the region. The Mughals ate quite a lot of ...

Seekh Kebab: Minced meat, typically beef or mutton, spiced and molded onto skewers, then grilled to perfection, influenced by the Mughal penchant for grilling meats with intricate flavors.

Hamza Akram Qawwal and teameateryFood has always had a way of telling stories, and at ‘M’s Kitchen’ in Karachi, it’s about to ...

A royal favourite from the Mughal Era, made with minced mutton and spices Ingredients 1 kg mutton, minced 200 gms split chickpea lentils (chana dal) 1 tsp ginger paste 1 tsp garlic paste 1 tsp ...

The enduring influence of Mughal cuisine is evident even today in the bustling streets of Old Delhi, where dishes like kebabs ...

Kebabs arrived in India in 1206-1506 AD via Afghans and was sophisticated by the innovative chefs of the Mughal era. Many Indian versions of kebabs emerged with distinct tastes, owing to Indian ...