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Nita Mehta's Vegetarian Mughlai

 
Nita Mehta (Author)
Synopsis Mughlai Khaana stands apart as the empress of the Indian range of cooking. Though it is a legacy of the Mughals, Mughlai cooking is a part of almost all Indian festivals and celebrations. In the Mughal era, the foods laid out before Mughal royalty might well have included a shahi gravy like korma, a do piazza, i e vegetables cooked with a lot of fried onions, and a dumpukht, i e vegetables smothered in almonds and raisins and then braised in butter and yogurt. Kebabs are the specialty of Mughlai cooking and served as snacks as well as meal time accompaniments. Some are skewered and grilled in the oven and there are others which are pan fried. Rice preparations, such as Biryani, holds a special place in Mughlai food. Relive the Mughal era by enjoying these exotic Mughlai delicacies.
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About the author

Nita Mehta

Nita Mehta is a Home Science graduate from Lady Irwin College, Delhi University and a Gold Medalist in M.S. (Food & Nutrition).  An acknowledged cookery expert, she has been conducting immensely popular cookery classes for over 15 years.  Several of her books have been reprinted 16-17 times in the last 8 years.  She has authored more than 150 books on various topics including more than 130 best selling cookery books.

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Bibliographic information

Title Nita Mehta's Vegetarian Mughlai
Author Nita Mehta
Format Hardcover
Date published: 01.01.2005
Edition 1st ed.
Language: English
isbn 8178690594
length 128p.