NORTH INDIAN MUGHLAI CUISINE AND REGIONAL SPECIALITIES
Mughlai cuisine was introduced to India by the Royal kitchens of the Mughal emperors who mainly came to north India and ruled from the 16th century onwards. They specialised in Tandoori Cooking for Kebabs, Nan bread and Biryanis that had mainly dried fruits, nuts saffron etc. which are rich but bland. However, after discovering exotic Indian spices, Turmeric, chillies etc that also have medicinal value (Ayurveda) the cuisine was elevated to an art form.
The North Indian food reflects the Royal love of beauty that is sumptuous, complex and sophisticated. It is not about oil, colour and garlic that is now sadly the norm of the mainstream "British Curry Houses" but is about a delicate blend of exotic spices, dried fruits, nuts etc that are incorporated into meat, vegetarian and rice dishes.
Notable Mughlai food includes slow-cooked biriyanis, marinated kebabs and bread/s cooked in a clay oven called "Tandoor". The Mughals also introduced to India the tradition of concluding the meal with desserts. The result was fragrant, hearty and flavoursome food, fit for Royalty.
Darbar’s team of expert Head chefs from India who have over 25 years of experience of Indian cuisine from 5* Level of restaurants bring the Mughal emperors’ and other regional cuisines of India to Emsworth.
"Come & Experience real Indian food cooked in the way it should be". Our aim to provide quality food and impeccable service - A real Indian food and fine dining experience.