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How Mughal Delhi Created the Flavors of India | 1526–1730 #food #foodhistory #mughalera
In 1526, with the rise of the early Mughal era, tandoors and seekh kebabs arrived in Delhi. From that moment, the aroma of naan and kebabs became part of the city’s soul. By 1555, during Humayun’s reign, royal korma ruled Delhi’s kitchens — slow-cooked on gentle heat, rich with yogurt and spices, its thick gravy became a symbol of royal ...
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