The powerful Mughal dynasty which ruled Northern India for three hundred years from the 16th to the 19th century has left a lasting influence on the region and in Delhi and Rajasthan in particular.
This influence is especially apparent in the rich array of architectural styles and handicrafts which can be sampled and enjoyed by the curious traveler.
The Mughals built many magnificent mosques, tombs and forts, such as the Red Fort, but they also practiced the art of calligraphy and their geometric patterns are still a major influence in designs used by the gem and textile industries.
Ian Wright explores these influences visiting a calligrapher and jewelers in Delhi’s old Moslem walled city, Chandni Chouk, now the heart of Old Delhi.
Meanwhile Holly Morris seeks out fabulous Rajasthani textiles in Jodhpur and visits gem workshops in Jaipur, India’s gem capital.
The Mughals were finally overthrown by the British in the 19th century and Bobby Chinn explores New Delhi, a city created by the British along Victorian lines. Here he visits, Ricki Rams, a shop which sells the sitar, originally a Mughal instrument, made famous by Musician Ravi Shankar, and even more famous when The Beatles came to visit the shop in the 1960s. The rest is history as the instrument was featured in some of the Fab Fours’ most popular compositions.
Beef Curry (Madras or Kerala style)
This dish showcases the use of dried spices to make a curry. Dried spices are popular in tropical Asian countries as they can be kept for a long whilst fresh spices don’t last as long in a hot climate.
• 1 kg skirt or chuck steak
• 1/4 cup ground coriander
• 6 tsp ground cumin
• 1 tsp brown mustard seeds
• 1/2 tsp cracked black peppercorns
• 1 tsp chilli powder
• 1 tsp ground turmeric
• 1 tsp salt
• 2 tsp crushed garlic
• 2 tsp grated fresh ginger
• 2-3 tsp white vinegar
• 1 tbsp oil or ghee
• 1 medium chopped onion
• 1/4 cup tomato paste
• 1 cup beef stock
1. Trim the excess fat and sinew from the meat, and cut into 2.5 cm cubes.
2. Place the coriander, cumin, mustard seeds, peppercorn, chilli powder, turmeric, salt, garlic and ginger in a small bowl. Stir to combine. Add the vinegar and mix to a smooth paste.
3. Heat the oil in a large pan, add the onion and cook over medium heat until just soft.
4. Add the spice paste and stir for 1 minute.
5. Add the meat and cook, stirring until it is coated with the spice paste.
6. Add tomato paste and stock.
7. Cover and simmer for 1.5 hours, or until the meat is tender.
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Delhi and Rajasthan
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