Dilse Blog

Dilse loves food and we wanted to share some history on Moghul cuisine, take a read 

Mughlai cuisine is one of the most popular cuisines, whose origin can be traced back to the times of Mughal Empire. Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. Indian cuisine is predominantly influenced by the cooking style practiced during the Mughal era. Mughlai food is quite spicy and has a very unique aroma. On eating Mughlai food, one can get a feel of the ground spices. The spices used in the preparation of Mughlai food are easily accessible.

Mughlai food is especially preferred in Northern parts of the country. Some of the Mughlai dishes have Muslim names such as biryani, pulao, kebabs, kofta. This is suggestive of the strong influence of Muslim cooking style. The Mughals have truly left a long lasting influence on India, which is also reflected in the cuisine of India. Mughlai food occupies a commanding position in the popular cuisines of India.

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The rich preparation of Mughlai food consisting of flavored sauces and butter based curries is so tempting that food lovers are bound to crave for more and more food. Mughlai food offers an amazingly delicious variety of food ranging from hot spicy shorba or soup to ginger based roasted meats to kulfi with rose petals sprinkled on it. Even, the names of the Mughlai food are so attractive that a person gets tempted to try out different dishes.
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Though, Mughlai food is cooked in all parts of the country, but the best feel of this cuisine can be had only in Delhi, which specializes in the preparation of this royal cuisine. In the 16th century, India was invaded by Mughals, who introduced the exotic spices, nuts and fruits to India. Also, the Indians got an opportunity to learn new techniques of cooking. In the preparation of most of the Mughlai dishes, milk and cream is used liberally. Mughlai Biriyanies, Pasandas, Kormas and Pulao are so enticing and yummy that people usually end up licking their fingers.

 

Health and spices 

Here are Dilse we only use the finest ingredients and we know how amazing some spices are for health. Today we wanted to share about Black Cardamom which is a spice we use often in some of our popular dishes. Do not confuse it with green cardamom; black cardamom is a common spice in briyani. Apparently this spice is also used as anti-venom for snakes and scorpions, but try it out at your own risk.

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Black cardamom eases out digestive problems and reduces flatulence, it is known to relieve you from throat problems, chest congestion, and gum infection. Due to its anti-inflammatory properties and the fact that it can alleviate muscle spasms, black cardamom is a saving grace for asthmatics. It is a great ingredient for respiratory problems.

 

Some of what Indian has to offer #haveyoubeen

Some Lovely meditation music, Dilse always finds way to relax. Relaxing is so important in every day life and it recharges you for the next day. 

#why

What is Tumeric…? Dilse will tell ….

Turmeric is an Indian spice, bright yellow in colour and is used in both south and north Indian cooking. It is derived from a plant native of India that is part of the ginger family. It is made from the boiled, dried, cleaned and polished roots of the turmeric plant. In medieval Europe it became known as Indian saffron and was far more expensive in its day than the saffron spice of today. Turmeric is used primarily in Kashmiri dishes. Used for flavour and colour, it is a principal element in curry powder.

Dilse talk about spice Cumin…..

Cumin, known as ‘Jeera’ in India, can be purchased as whole seeds or in powder form and comes from a dried, white fruit on an annual herb that is a tropical plant grown in many parts of the world. The seeds are bitter and have an aromatic odor. It is indigenous to northern Egypt, Syria, the Mediterranean region, Iran and India. It is also grown in Mexico, China, Sicily and Malta. Cumin is used in Indian cooking as a flavoring agent in things like curry powders, seasonings of breads, cakes and cheese, and as a condiment. It is also used in many native dishes of Central and South America. Used in small quantities in most dishes it merely enhances the dish further. It is found to date from the second millennium B.C. All Indian curries and dals include it in small quantities. Often the cumin seeds are heated and roasted which gives off its robust flavor and aroma. Cumin can be used in powder form but is best used with the seeds.

Dilse team loves Mustard seeds, here is some more information about them…..

Mustard seeds come from an annual herb cultivated as an oil seed crop, vegetable, condiment and spice. They are either tiny black, pale yellow, white or brown balls that release a full flavor when roasted. After being heated they ‘pop’ and release a rich flavor. They are used in south Indian cooking as part of the Tadka (a cooking technique where you cook whole seeds in oil to heighten flavour). The yellow/white mustard is native to southern Europe whereas brown mustard is from China and was then introduced to northern India. Black mustard seeds come from the southern Mediterranean region but are cultivated around the world. Powders are also used in mayonnaise and leaves of the mustard plant are used either dried or dehydrated for taste in recipes as well. Ground mustard is used for flavour in Bengali fish curries.

Dilse team hard at work! #dreamteam

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