May 14, 2011

Mughlai Banquet Menu

Saffron and Lemon Shrikhand Doughnuts


Saffron and Lemon Shrikhand Doughnuts – a recipe for my new Food Network UK chef page – they’re perfect for finishing off a grandiose banquet.
After a good few weeks of cooking deliciously rich and decadent dinners (it’s been hell having to eat them all by myself, I tell you), I’m finally ready to compile a menu of the best Mughlai-inspired dishes from KO Rasoi.
The aim of the game was to put together something truly majestic – something which will leave your guests speechless (partly because their mouths will be preoccupied devouring the meal).
Mughlai cuisine is one of my new favourites, with its use of only the most aromatic spices, flowers and nuts. Indeed, it’s no wonder it was reserved for only kings and queens of the Mughal Empire.
By now you must know how I love contrasting flavours and textures, and if you do too, you need to try this. Juicy okra stuffed with homemade paneer which has been spiked with golden sultanas and heady fennel.
The individual okra are then drenched in a sweet and tangy sauce laced with cardamom and made creamy with ground cashews.

malai kofta
The softest melt in the mouth kofta coated with the silkiest, delicate spicy-sweet sauce made with a honey, fennel, cardamom, tomato, almond and cashew nut sauce.

I’ve laced this with whole black peppercorns which soften in the simmered sauce and give the overall dish a very deep, gentle heat. The delicate flavour of sweet pistachios is in fact, a beautiful match for tender, textured cauliflower. It also stains the white cauliflower with the lightest hue of green imaginable.

With this biryani recipe, juicy apricots and pineapples are layered up with fluffy rice, spicy potatoes, sweet onions, aromatic saffron and kewra water (screwpine extract).

Peshwari Naan
Sultanas and coconut are very traditional ingredients in Peshwari Naan, which can be stuffed with a sweet filling and cooked in a super hot tandoor (clay oven). You can be sure that a good naan will be soft, slightly chewy, a little charred in places and finally, drenched in butter.
Classic Shrikhand

I’m adding this to the banquet menu not because it’s an authentic Mughlai dish, but because it’s rich, opulent and incredibly well-suited to this particular style of cooking.

persian choc tart2
Persian Chocolate Truffle Tart
The delicate flavour of white chocolate, with honey and rosewater is the basis of the tart, whilst the saffron adds a luxurious perfumed flavour.

Rose and Pistachio Baklava

Sweet rose rice and traditional spiced nuts are enveloped in thin, crisp filo pastry layers, then drenched in sugar syrup and left to absorb until chewy and divine.

Not sickly sweet, but slightly sweet, nutty and deliciously crunchy. The kind of sweet that has a delicate spice and fruitiness, so much so that when you take a bite it sings through your veins.

A spiced espresso-style after dinner beverage which can accompany desserts and pastries like the ones pictured above
spiced milk

Spiced milk is the new hot chocolate – this is all you need to know.
Gather the troops, drag them into the kitchen (regardless of whether they’re kicking and screaming) and create a Mughlai-inspired banquet.
I’m assuming my invitation is already in the post.

Did you make this?

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13 responses to “Mughlai Banquet Menu”

  1. Jay says:

    I love how n delicious n pretty these looks..! truly tempting..:P
    Tasty Appetite

  2. BrettW. says:

    Indian foods never looked so good and tempting!!
    I love how your pages are setup. Excellent job!1
    Thanks for the recipes!!

  3. foodblogandthedog says:

    This all looks amazing, especially the white chocolate, rose water & saffron tart! There's an award for you at my blog if you want to pick it up! 😀

  4. Hari Chandana says:

    Beautiful shots.. 🙂
    Indian Cuisine

  5. Dom at Belleau Kitchen says:

    oh the colours and flavours and spices… and those doughnuts!… when can I come round?

  6. Prathima Rao says:

    Such beautiful clicks!!!
    Prathima Rao
    Prats Corner

  7. Priya says:

    Soo good and very inviting dishes, wonderful spread..

  8. Trix says:

    Is it possible that I will someday die without ever having eaten one of your feasts?? Say not!! Any recipe of yours that I have ever made has been instantly one of my favorites and I just know this would be a mind blowing collection of dishes … whew, girl.

  9. Ushnish Ghosh says:

    Dear Sanjana
    How are you? Humm thats a real decadent spread I must say. I am off blog almost for 3 months and missed many of your recipes. But I am certainly going to try that Okra with a heady fennel note. Got to be yummy. Let me see what all I have missed.
    Have a nice week ahead

  10. Eka says:

    Ok now I'm totally crazy about your blog ;)))))) I love indian food and I'm adding your blog to my favourites ;))) Have a nice day, Erika from Italy

  11. Xiaolu @ 6 Bittersweets says:

    Wow thanks for the round-up. That kofta looks to-die-for =D

  12. The Salty Pear says:

    i'm actually drooling right now. your blog kills me every time.


  13. The Mistress of Spices says:

    Decadent spread indeed! Please invite me to dinner 🙂

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