Mughlai cuisine consists of dishes developed or popularised in the early-modern Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine.
What does Mughlai food include?
Popularity of Mughlai Cuisine in India. The Qorma originated from Persia and was adopted by the Rajput chefs in Akbar’s kitchen.
– Chicken Korma. Interestingly enough,
– Nalli Nihari.
– Murgh Malai Kebab
– Mutton Seekh Kebab
– Mughlai Paratha
– Nargisi Kofta
– Galouti Kebab
– Biryani
Mughlai food uses an array of aromatic spices that give the cuisine a spicier palette than the other North-Indian cuisines. The dishes are also a tad heavier compared to other cuisines, given the amount of dry fruits, heavy cream, and milk used to prepare them – a virtue that highlights the cuisine’s Persian influence.