Mughlai cuisine refers to a cuisine, consisting of dishes developed in Medieval India by the people of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan (particularly among Muhajir people), and the Indian city of Hyderabad. The cuisine is strongly influenced by Central Asian cuisine, the region where the Turco-Mongol Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of India, Pakistan and Bangladesh.
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. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. Mughlai cuisine also gave rise to the Awadhi cuisine of Lucknow.
Dishes include various Kebabs, Kofta (meatballs), Nihari, Pulao (a.k.a. Pilaf in Central Asia), and Biryani.
Other dishes include:
Mughlai Chicken Pulao
Murg Kababs Mughlai
Murg Kali Mirch
Shahjehani Murg Masala
Shahi Chicken Korma
Shahi Kaju Aloo
Shahi Rogan Josh
Shahi Tukra is a rich bread pudding with dry fruits, flavoured with cardamom.
Anjeer Halwa (Figs sweet dish)
Kesari Firni is a rice based sweet dish streaked with Saffron