The Mughal Empire was the dominant power in the Indian subcontinent between the mid-16th century and the early 18th century.
A major Mughal contribution to the Indian subcontinent was their unique architecture. Many monuments were built by the Muslim emperors, especially Shahjahan, during the Mughal era including the UNESCO World Heritage SiteTaj Mahal, which is known to be one of the finer examples of Mughal architecture. Other World Heritage Sites includes the Humayun’s Tomb, Fatehpur Sikri, Red Fort, Agra Fort, and Lahore Fort The palaces, tombs, and forts built by the dynasty stands today in Agra, Aurangabad, Delhi, Dhaka, Fatehpur Sikri, Jaipur, Lahore, Kabul, Sheikhupura, and many other cities of India, Pakistan, Afghanistan, and Bangladesh.With few memories of Central Asia, Babur’s descendents absorbed traits and customs of the Indian Subcontinent and became more or less naturalised.
Mughal influence can be seen in cultural contributions such as:
Centralised, imperialistic government which brought together many smaller kingdoms.
Persian art and culture amalgamated with Indian art and culture.
New trade routes to Arab and Turkic lands.
The development of Mughlai cuisine
Mughal Architecture found its way into local Indian architecture, most conspicuously in the palaces built by Rajputs and Sikh rulers.
Landscape gardening
Although the land the Mughals once ruled has separated into what is now India, Pakistan, Bangladesh, and Afghanistan, their influence can still be seen widely today. Tombs of the emperors are spread throughout India, Afghanistan, and Pakistan. There are 16 million descendants spread throughout the Subcontinent and possibly the world
Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi) and Pakistan as well as in parts of Dhaka in Bangladesh and the Indian city of Hyderabad. The cuisine is strongly influenced by the Muslim Persian and Turkic cuisines of West and Central Asia, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.
The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices
The origins of chicken tikka masala are debated, but the flavors of the dish follow in the tradition of Mughlai cuisine
Ok what are the trends in clothing influenced by Mughals, which are followed till today. I read Nurjehan was one of the stylish lady of Mughal era who was followed by then women like a fashion icon. She introduced many trends in fashion and reported invent many perfumes (itars).
Nur Jahan, wife of Jahangir made her presence felt when women were unseenand rarely heard. She issued orders from behind the curtains of the harem andnever broke purdah.
In addition to inviting court intrigue and power struggles,nur Jahan alsocontributed to womens fashion and cosmetics and carried on her own clothingbusiness too. Fashion trends were swayed by her tastes and creations. Shedeveloped new patterns in fabric, embroidery and dress styles. It is believed thatshe designed the new style of turban and clothing of the emperors. The kind of fashion she adopted in womens clothing was still popular at the end of the 16 thcentury. She experimented with perfumes, hair ointments, jewellery, food, silksand porcelain. Sir Thomas Roe, who chanced to obtain a glimpse of the Empressfound the queen so extravagantly dressed in jewels that he observed if there hadbeen no other light, her pearls and diamonds had sufficed to reveal her.
When the Mughal ladies first set their foot in India they were dressed in longgowns, caps and trousers. And upto the time of akbar,Persian dress was worn bymuslins but during Akbars time rajput dress was adopted.
An inner garment or k artiji was invariably worn beneath the gown as ashort bodice reaching to the hips.
Another jacket ornimtena was frequently put over the dress somewhatlike a vest (Gulbadan begam, the daughter of Babar while describing mirzahindals marriage in her memoirs, mentions nine jackets with garnitures of jeweled balls and four shortered jackets with bal trimmings among thearticles of dowry for the bride Sultana begam.
The effect of these gorgeous dresses embroidered with gold and pearlswas astonishing. So in a whole the early Mughal costume for womenconsisted of wide topped trousers fitting snuggly from calf to ankle, longkurta, fitted outer jacket, dupatta, high Turkish hats, sometimes with asmall veil attached and some feathers too.
Khussa in its simple form was the popular footwear in the region even before Mughal arrival. When Mughals adopted it, they made some changes by making more stylish with embroidery and other things. When Khussa reached Mughal Darbar in its new stylish form, it was called Saleem Shahi behind the name of Prince Saleem (Jehangir)
Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi) and Pakistan as well as in parts of Dhaka in Bangladesh and the Indian city of Hyderabad. The cuisine is strongly influenced by the Muslim Persian and Turkic cuisines of West and Central Asia, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.
The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices
The origins of chicken tikka masala are debated, but the flavors of the dish follow in the tradition of Mughlai cuisine
hyderabadi cuisine is separate from mughlai...
i hate mughlai/delhi style briyani,they are good with nan/curries and kebabs types not briyani
moved to hyderbad few days back. loving the briyani here probably best briyani in the world
In know hydrabadi cuisine is different but I have read it tht some where it is inspired by mughali cuisine , I may b wrong,muqawee can add some detail let's c
Yes Hyderabadi cuisine is different from Mughals.. they like more khatta.. Khatti can explain further. I also agree with babaloos about the curry specialty of Mughal cuisine, but they also have some goo recipes for rice like Mutanjan
True that almost all dishes made of meat were introduced by Muslims/Mughals. Even today their names are non-local: Pulao, Kofta, all sorts of kebabs, nihari, etc.
Local Indian dishes were non vegetarian, like samosa, poori, chholay chaat, kachori.
Is there just one dish in Mughalai Cuisine i.e. chicken tikka masala.
That mean Noorjehan also used to run her own boutique 