Why mughlai paratha rules the pan

Few dishes in the vast landscape of Indian street food carry the layered history and indulgent richness of Mughlai Paratha.

- TDG NETWORK

Crisp on the outside, soft and savoury within, this stuffed, pan-fried bread tells a story that stretches back nearly four centuries, from the royal kitchens of the Mughal court to the bustling food lanes of Kolkata. What began as a dish fit for emperors has today become one of eastern India’s most beloved comfort foods.

Food historians often trace the origins of Mughlai Paratha to the reign of Jahangir, when royal chefs experimented with elaborate breads and meat preparations designed to satisfy the refined palate of the Mughal court. Among these culinary innovators was chef Adil Hafiz Usman, who is believed to have crafted an enriched stuffed flatbread combining Persian-style cooking influences with Indian techniques. The result was a luxurious paratha layered with spiced fillings and cooked slowly to achieve both crispness and richness, hallmarks of Mughlai cuisine.