If you've ever dug into a plate of butter chicken and wondered why it packs such a punch, you're not alone. North Indian food is known for being one of the spiciest cuisines in the world, but the reason behind it might surprise you.

The Mughal Influence

North Indian food, like the iconic butter chicken, was shaped by the Mughals who came to India centuries ago. The first Mughal emperor, Babur, brought his Persian cooking with him, but India's heat posed a big challenge.

The food would spoil quickly in the hot climate, so Babur's chefs started adding spices to keep it fresh. Turns out, spices are great at fighting bacteria and preventing spoilage, which is why spicy food became so common in the region!

The Role of Oil and Butter

Fast forward to Shah Jahan, another Mughal emperor who moved the capital to Delhi. The river supplying water was polluted, so to keep food safe, he added extra oil and butter to dishes.

While today we don't need this to prevent spoilage, it became a signature part of North Indian cuisine.

Spices like garlic, onions, and chili peppers aren't just flavourful, they actually help fight off bacteria. Some spices can even stop up to 80% of harmful bacteria from growing in your food!

Why We Love It?

Even though we don't need spices to preserve food anymore, they've become a part of our everyday lives. We love that spice kick in dishes like biryani, paneer tikka, and of course, butter chicken.