How To Use Moghul In A Sentence
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In Kashmir, Farsi khanna, Persian food, is the supreme cuisine; and of the chenar, the transplanted plane tree, or sycamore, of Persia (so prominent in both Persian and Indian Moghul painting) it is even said that its shade is medicinal.
Among the Believers
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The Moghul influence has also extended the rich and diverse cuisine of the country.
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Delicacies such as kebabs and curries that were introduced to royal courts by the Moghuls have now been woven into the local cuisine.
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Delicacies such as kebabs and curries that were introduced to royal courts by the Moghuls have now been woven into the local cuisine.
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The Moghuls provided darbar, maharajah, nawab, sircar, and other words, which for the sake of administration had to be coopted into the English language.
VERBATIM: The Language Quarterly Vol V No 4
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They went on to carry the banner of Islam to the Indian sub-continent, where they founded the Moghul empire.
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Architecture, religion, ritual and music - the layering of social customs and adaptations of design was integrated into imperial Moghul courts by the 15th Century.
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He was a strong leader, whose conquests expand the Moghul Empire to its greatest size.
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Important categories of dishes which have a Moghul origin include: pilaf and biriani dishes; kebabs, kormas, and koftas; tandoor dishes; samosas.
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Despite its importance, little is known about this Moghul province - the last of Emperor Akbar's conquests.
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The Italian restaurant that my friends stole cash from as waiters is now Moghul, one of the most famous Indian restaurants in the country.
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India has always had an embarrassment of riches for the traveller: marble Moghul tombs, grand palaces, palm-fringed beaches and Himalayan treks.
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In 1739, when Nadir Shah of Persia invaded India and captured Delhi, he got it from the Moghuls, and took with him to Persia.
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He has incorporated balconies from the Moghul era, a courtyard from Central Asian cultures and, from the British Raj , the use of brick.
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Lucknow was consciously aiming to surpass the glories of Late Moghul Delhi and the Great Imambara shows it could do so with dashing panache.
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Chapman's analysis of the origins of Balti cooking includes a bow to China (notably Szechuan); to Tibet; to Moghul cuisine; and to the ‘aromatic spices of Kashmir’.
