Mughlai cuisine

Mughlai cuisine consists of dishes developed in Medieval India at the centres of the Mughal Empire. It represents a combination of South Asian cuisine with the cooking styles and recipes of Central Asian cuisine. Mughlai cuisine is strongly influenced by the cuisine of Central Asia, the region where the early Turko-Mongol Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of modern Northern India, Pakistan and Bangladesh.[1]

The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices.[2] A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.[3]

List of Mughlai dishes

Other dishes include:


See also


  1. Mukherjee, Soma (2001). Royal Mughal Ladies and Their Contributions. Gyan Books. pp. 10–. ISBN 978-81-212-0760-7.
  2. Sahuliyar, Arti (5 July 2008). "Mughlai cuisine tops popularity charts in capital". The Telegraph. Calcutta.

Further reading

  • Mughlai Cook Book, Diamond Pocket Books, ISBN 81-7182-547-8
  • Nita Mehta's Vegetarian Mughlai Khaana By Nita Mehta, Published 1999 ISBN 81-86004-10-6
  • Mughlai By Amrita Patel Published 2004, Sterling Publishers, 160 pages ISBN 81-207-2646-4
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