Mughal Munchies

Mughal India is arguably one of India’s most notorious time periods. It lasted between the years 1526 and 1857- so some of this ran parallel to the Tudor dynasty in England. It was one of the largest empires the world has ever seen with many dishes produced for regal emperors still being very popular today.

The reason I wanted to look at this time frame in particular was because I wanted to address the issue of Spice. Spices and herbs were ingredients that were hard to find in England which is the reason why many European countries began to make expeditions to other lands, such as the Far East and America. When these spices started to become known to chefs they become high value commodities with fierce competition over price. Sometimes black pepper could be worth more than money itself. It was these changing times that set the world onto a battle of food and showed just how food changes the world can change with it.

However, the Mughals of India had the advantage of living in a hot land where spice was readily available. What is unique about Mughli food though is that it is actually a combination of Middle Eastern food (usually very aromatic but not known for its heat) along with the wide variety of very spicy Indian dishes. The Mughal emperors were also similar to the Tudor Kings in the sense that they could not have a meal with just one course; their meals were usually banquets some as long as 15 courses! However unlike the Tudors the Mughals really appreciated vegetarian food. Here is a recipe for Mughli Paneer which is a type of Indian cheese, with a similar texture to set cottage cheese. The recipe here was adapted by the chefs at The Kitchn, so hopefully you will find this simplified version a tasty treat!  

Paneer Mughlai Curry

Serves 2

12 to 14 ounces paneer (1 package), cubed (or make your own)
1/4 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon mild cayenne pepper or Kashmiri chilli powder (to taste)
2 cloves garlic, crushed
1-inch piece ginger, finely grated
4 tablespoons canola or other neutral cooking oil, divided
1-inch piece cinnamon or cassia bark
3 whole cloves
3 whole green cardamom pods
1 small onion, finely diced
1/2 cup vegetable stock, plus extra if needed
1/2 cup half-and-half
1/2 cup heavy cream
2 tablespoons cashew nuts, soaked in boiling water (or 2 tablespoons cashew or almond butter, whisked with a little milk)
1/4 cup handful raisins, to serve
1/4 cup cashew nuts, to serve
Fresh cilantro, chopped, to garnish
Salt to taste, to taste
Pinch sugar, to taste

1.      Place the cubed paneer in a large bowl, and add the turmeric, garam masala, chili powder, crushed garlic and ginger. Drizzle 2 tablespoons of the oil over top, then use a flat spatula to gently mix the spices and the paneer. Let stand a few minutes to marinate.

2.      Heat the remaining 2 tablespoons of the oil in a large sauté pan over medium heat. Add the paneer cubes and fry for a few minutes, flipping the cubes over, until they start getting golden all over. Remove from the pan with a slotted spoon and set aside.

3.      Add the cinnamon or cassia, cloves and cardamom pods to the same pan. Fry for about 30 seconds, until the spices are fragrant. Reduce the heat to medium low and add the onion. Cook for 5 to 7 minutes, until the onion softens and begins to turn golden around the edges.

4.      Add the hot stock. Season with a little salt and a little sugar. Let it simmer for 2 to 3 minutes. Add the half-and-half and heavy cream to the pan, and stir to combine. Do not let the cream boil.

5.      Blend together the soaked cashews and their soaking water in a powerful blender until creamy. Stir the cashew paste (or cashew or almond butter) into the sauce. Taste and adjust seasoning. If the sauce is too thick, stir in a little more vegetable stock until the consistency is creamy. Add the fried paneer into the sauce, and stir gently to coat. Let it simmer on a low heat for a couple of minutes so the flavors to blend with each other.

6.      Stir in the raisins, cashew nuts and fresh cilantro, and serve immediately with rice, naan or roti.

Although spicy food is delicious it did also hold a massive part in the worlds history. At this time when it was fashionable to have so many course and such exotic food no one could have known the impact it would have on later generations. Spicy food was a fashion statement in the food world just like Burberry is to the fashion world.

If you are more interested in this time frame look at the Tumblr blog https://www.tumblr.com/search/mughal%20period, which has some more information on this dynasty and if you are interested in more recipes from The Kitchn, then the website is: http://www.thekitchn.com/recipes.

Chewed up Tudors

The Tudor era is one that is famous in history for being full of change and the start of modern society. There were many societal changes such as changing England into a protestant country after it had been Catholic for centuries. As well as this there were many changes to the way food was consumed and prepared. The book A Proper Newe Booke of Cokerye was written by Margaret Parker who was married to the archbishop of Canterbury, was one of the first of its kind that showed women and other domestic workers how to run and manage a kitchen. There are also lots of hints and tips about food within the book which would have been helpful at a time where ingredients for a chef where usually limited.  

What is strikingly different compared to today’s society is the lack of concern for vegetables and fruit within their diets. This was mainly because people that were in well off positions considered them as being food that were for the poor and some vegetables were even considered being bad for you! However there was a turning of the tide later in the dynasty where green salads would be made and prepared to be brought to court banquets, not that they were popular.  This didn’t stop meat being the priority at meals though as we can see by looking at how a first course would be served:

“The fyrste course.

Potage or stewed broath.
Bolde meate or stewed meate.
Chekins and Bacon.
Powdred beyfe.
Pyes.
Goose.
Pygge.
Roosted beyfe.
Roosted veale.
Custarde.”

As well as the difference in spelling we also can note how different the medieval diet was compared to a 21st century one. We can also see how varied and enormous the course would be, but this wasn’t the biggest course of the meal. Sometimes at court meals could go on for five or six courses! Clear indication that as times have changed, so have our tummies.  

(For more about A Proper Newe Booke of Cokerye visit http://www.staff.uni-giessen.de/gloning/tx/bookecok.htm)

Welcome! The Blog About The Changing Fashion of Food

Hello and welcome to Cheesed to Meat You! My name is Rukhsar but I'm more commonly known as Roxii. This will be a blog looking at how our eating and drinking habits have changed over the years. I will be looking at several different periods of time beginning with the Tudor period and ending with where I think the future of food lies. My main argument in this blog will be that just as clothes have fashion trends, so does food and this is a topic that needs to be explored. How have we gone from being a species that hunted to survive to sophisticated creatures that only need to pop down to a supermarket across the road for a meal? Why is it that things like Spam were once considered tasty, are now considered a poor mans’ food? Do we have enough food to accommodate for the ever rising population?

At one time in society it was common for the upper classes to stay away from vegetables as they believed it was bad for their health; a complete paradox to the vast amount of money many middle and upper classes spend now on organic fruit and veg. This is one example of the type of topic that will be looked at in this blog. As well as this I would like to look at some recipes and sharing with you some of my favourites from each dynasty.