Begum’s

Begum as a title was traditionally conferred upon Muslim women of royal or aristocratic lineage and meant “Queen”. Starting in the 18th century, it was applied more generally to women who held high social status, but no formal aristocratic rank.

Our story of “Begum’s” began in our grandma’s kitchen which was well-known for the distinctive aroma and flavours of freshly, ground and whole spices. Whether it was the juicy, succulent kebabs, or the strongly aromatic, saffron-tinged long-grained biryani rice, her kitchen always offered a warm welcome to eager guests.

Today, her three grandchildren, the “Begum’s” honestly endeavour to bring you as close to grandma’s traditional cooking which will allow you a glimpse down that enticing, mouth-watering memory-lane of unforgettable delicacies. These recipes have pain-stakingly been passed to this generation of Begum’s and we welcome and encourage you to try our dishes (all of them).

go back to the top

Mughlai Cuisine

Mughlai cuisine is a style of cooking developed in the the imperial kitchens of the Mughal Empire. The cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors.

The culinary trail in India has been greatly influenced by an amalgamation of various cultures. Traditionally vegetarian and simplistic, Indian cuisine evolved with the influence of several religious and cultural traditions over centuries. The Mughal gastronomic tradition is one of the most marked influences on Indian cuisine.

The taste of Mughlai cuisine is often associated with a distinctive aroma and the taste of ground and whole spices. Mughlai food offers an amazingly delicious variety of food ranging from hot spicy shorba or soup to saffron enriched biryani cooked over slow fire to ginger based meat curries to puddings with delicate flavours of rosewater and cardamom.

Mughlai food occupies a commanding position in the popular cuisines of India.

go back to the top