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A Study of Mughlai Cuisine

ATITHYA: A Journal of Hospitality

Volume 6 Issue 2

Published: 2020
Author(s) Name: Chitra Sharma | Author(s) Affiliation: AISSMS College of HMCT, Pune, Maharashtra, India.
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Abstract

This paper studies the Mughal cuisine. Initially demarcating what can be considered a part of Mughal cuisine then expanding on its diversity. Finally, the paper will trace the evolution of cuisine in modern times. The study will include the food and ingredients available in the empire, dishes served to the elites, and eventually the 21st century rendition of the cuisine.

Keywords: Mughal, Cuisine, Emperors and Dishes

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