Mughlai cuisine

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Indian cuisine
Preparation techniques and cooking items

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Regional cuisines
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Punjabi – Uttar Pradeshi –
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Benarasi – Bihari
Kashmiri
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Fast food
Ingredients and types of food

Main dishes
Sweets and desserts
Drinks
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Spices
Condiments
See also:

Etiquette
Indian chefs
Cookbook: Cuisine of India
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Mughlai cuisine comes from the kitchens of the Mughal Empire. This cuisine is predominant in North India and Pakistan. It has a strong influence of Muslim cooking. The cuisine is spicy and has a distinctive Indian aroma and taste of ground and whole spices.

[edit] Dishes

Some of the most popular dishes include kebabs, kofta, nihari, pulao, and biryani. Paneer is used for preparing vegetarian dishes.

  • Mughlai Chicken[1]
  • Mughai paratha[2]
  • Biryani Badshahi
  • Keema Matar
  • Meat Durbari
  • Mughlai Chicken Pulao
  • Murg Kababs Mughlai
  • Murg Noorjehani
  • Malai Kofta
  • Navratan korma
  • Shami Kabab
  • Seekh Kabab
  • Shahjehani Murg Masala
  • Shahi Chicken Korma
  • Shahi Kaju Aloo
  • Shahi Rogan Josh
  • Malpua[3] - Indian style pancakes
  • Shahi Tukra[[4]] is a rich bread pudding with dry fruits, flavored with cardamom.

A Mughlai course is an elaborate buffet spread over main course dishes with a variety of accompaniments.

[edit] Further reading