Royal Rosa Apricot
By: Anonymous

About

Indian food supported the evolution of Indian food to a great extent. The Mughlai cuisine full of rich gravies, pilafs and non-vegetarian foods such as kebabs, along with the fruits like apricots, peaches, plums and melons contoured the structure of the Indian food while offering it a distinct dimension. Each of the Muslim rulers offered something or the other to make Indian food the potpourri of spice, taste, tang and flavour. When Babur invaded India he brought his stylish food habits such as grilled meats along with different varieties of fruits and nuts from Central Asia. His son Humayun continued this tradition and also introduced a new tradition of rice-based pilaus and using of fruits and nuts in the meat stews in India. Marriages of Mughal rulers to several Rajput princesses added a new dimension to the Mughal cuisines. 
The reigns of Jahangir and Shah Jahan, marked the evolvement of bountiful dishes in Indian cuisine. In the mean time, the Nizams of Hyderabad developed Biryani as their own style of cooking, which is now considered as one of the main dishes in India.

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Translations: Royal Rosa Aprikožu, Karaliaus Rosa Abrikosų, Royal Rosa caise, Royal Rosa marelica, Royal Rosa Mai, Apricot Rosa Royal, रॉयल रोजा खूबानी, Royal Apricot Rosa, Королевская Роза абрикос, Royal Βερίκοκο Rosa, رويال روزا المشمش, 로얄 로사의 살구, Royal Rosa Meruňka, Royal Rosa Aprikot, 皇家罗莎杏, Reial albercoc Rosa, Royal Rosa Marelični, Royal Rosa Meruňka, Royal Rosa Albicocca, רויאל משמש רוזה, Royal Rosa Aprikos, Краљевски Роса Кајсија, ロイヤルローザアプリコット, Abricot Rosa Royal, Royal Rosa Abrikos, Real albaricoque Rosa, Королевська Роза абрикос, Royal Rosa Aprikoosi, Royal Rosa Кайсия