mughlai roast chicken with sweet potatoes and onions

{a mughlai roast} via chevrons & éclairs

rich & aromatic

I grew up with a mother who cooked an Indian dinner at least 4 days a week and most
people would consider this a luxury, but at the time I didn’t. At home, we regularly
ate vegetables that we couldn’t get from a local grocer and consumed dried herbs and
spices that we brought from India. I like to think that growing up in that household
made me quite adventurous to try new things.

Wherever I travelled, the grocery store would always be the places I would visit first.
It’s a beautiful representation of the cultural, history and geography. The packaging
was a creative aspect that I adored so much too. Then with moving to the UK for graduate
school and subsequently for work, I found that my taste and flavors catered to
what was authentic and available of where I would live. Now my pantry includes pâté
and regional cheese, foie gras is a favorite, as well as unique chutneys and relishes.
 

{a mughlai roast} via chevrons & éclairs
{a mughlai roast} via chevrons & éclairs {a mughlai roast} via chevrons & éclairs

and the story continues

Since my changing palate is quite a unique one, my friends and family claim that
I have “high taste”. Insert the term, “mughlai”, which refers to the cuisine of
the Mughal Empire from Medieval India. They used the best of ingredients including
nuts and dried fruits and flower petals that are considered luxury elements to
culinary adventures.

So to combine a bit of history, luxury, “high taste” and my own heritage and new home-
I came up with a typical Sunday roast celebrating history, luxury and “high taste”.
A touch of spice, sweetness and full of flavor.
 

{a mughlai roast} via chevrons & éclairs
{a mughlai roast} via chevrons & éclairs {a mughlai roast} via chevrons & éclairs{a mughlai roast} via chevrons & éclairs

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