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Mutanjan: The meat-and-rice dessert loved by Indian royals

For Muslims of the Indian subcontinent, mutanjan is a special dish, layered with memories and emotions. ....

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From spinach extract to pig's blood: Indians have always found creative dyes to colour their food

After all, it’s the eyes that feast first. ....

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Thank Mughal love for fruit for murabba's popularity in India

A preserve made with sugar, spices and fruit, the murabba has many origin stories. ....

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Bread in the Middle Ages

Kings, knights, monks, peasants - everyone in the Middle Ages ate bread. This page includes medieval bread recipes and interesting facts about this food. ....

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Phirni, Muhalabia and Blancmange – many names for the same dessert

From meat-filled savoury custard to the cornflour-based Middle Eastern dessert of today.
The recipe of muhalabia has travelled 1400 years.
Image Credit: Shutterstock
Muhalabia, Blancmange or Phirni … Middle East, France or India, one dessert in its multiple avatars with strange beginnings.
Muhalabia is now everywhere, served in homes and restaurants, as quick weekend treats or lavish wedding desserts, at iftars and festivals, from buffets to instant-make pouches on supermarket shelves. But just like its French counterpart blancmange, the sweet dish has surprising beginnings – it used to be a savoury dish made with meat in the Middle Ages.
The muhalabia’s journey to a meatless sweet milk pudding is an interesting one. Earlier versions of its recipe show milk with ground rice, milk with whole rice and chicken, and an egg custard. Later versions showcase a spiced version with mutton. ....

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