Let me take you on journey pre Butter Chicken!
By the time the last Mughal was deposed by the British in 1858, Hindustan (India) was changed forever. Three centuries of Mughal reign left behind an enduring legacy of culinary art that permanently altered the landscape of Indian cuisine. The Mughals were lavish and extravagant, connoisseurs of beauty. Courtly food of the Mughal Empire was sumptuous, rich and complex. While the curries and gravies were cooked richer with creams and yogurt, the eyes feasted upon the decorated fresh flower petals and edible thin foils of silver and gold.
Mughlai cuisine then made a move overseas, post English Raj the English palate came to thirst for the ground spices of India and came the birth of the fusion of UK and Mughlai food. Popular dishes such as Chicken Tikka Masala, Butter Chicken and Balti came to the forefront during this period, a mix of Indian spices and English tomato and cream bases made this overwhelmingly popular, and so it remains today where the English have even made their national cuisine Indian food!
After three decades of cooking and serving, I hope to shed some light on the dishes pre and post Mughal Raj and not to forget my very own contemporary twists.
My family and I hope Grace of India takes you on a journey to the rivers, villages and cities of India through flavours, aroma and texture of our very best food.
Head Chef and Owner
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