"Mughals didn't bring most of the Mughlai cuisine (Naam mein kya rakha hai or What's there in a name)"


mughlai paratha



"Mughlai Paratha", the name can ring many bells, "Royal, Mughals, Rich, heavy, Indian, drooling, ", but the truth of the matter might be a little different than you would expect. 

Story Behind

    It all started from the First Battle of Panipat, on 21 April 1526, which was fought between the invading forces of Babur and the Lodi dynasty (thoda toh history sun lo). It took place in north India and marked the beginning of the Mughal Empire and the end of the Delhi Sultanate. Any empire that has ruled an area has always brought in their culture, food, and way of living. Mughals were no exception to that. Mughlai paratha was one of those Mughlai recipes that originated in Old Dhaka during the Mughal Empire, which was a food hub of the Mughal empire. Mughal rule mostly influenced the cuisine of Dhaka than rural Bangladesh. The dish traveled to Kolkata in West Bengal from Dhaka at the time of partition of India in 1947 and became a popular street snack there. 

Core element

    The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir. Ingredients in the preparation of Mughlai paratha may include whole-wheat flour, ghee, eggs, finely chopped onions, chopped green chili pepper, and chopped coriander leaves. Sometimes chicken or mutton keema is also used in some variants. It can also be served without meat for stuffing.

Fun fact
  • Mughlai paratha is basically a non-veg dish but to spread the happiness people came up with an idea of making vegetable Mughlai paratha like soya paratha, vegetable Mughlai paratha. But I think to get the authentic taste of it, one should go for non-veg. The rest is your choice.
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