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.
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.
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.