Question

why is regarded as the real control data of Turkish sweets in North India​

Answer 1

$\huge\underline\purple{Answer}$

Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Mediterranean, Eastern European and Balkan cuisines.[1][2][3] Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe.[3] The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, along with traditional Turkic elements from Central Asia (such as yogurt and pastırma), creating a vast array of specialities.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Asia Minor region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, Adıyaman and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, and künefe.

Lo bhai itta bada answer❤

I hope it's help uh buddy

Answer 2

Answer:

The name Mughal or Moghul is a corruption of the Persian word for Mongol, the Central Asian tribe after whom Mongolia is named. The Mughals originated in Central Asia, and were descended from the Mongol ruler Jenghiz Khan and Timur (Tamburlaine), the great conqueror of Asia.

Explanation:

Hope it helps and please make me brainlist and follow me