Mughlai cuisine
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Mughlai_cuisine".

This article is part of the series Indian cuisine

Preparation techniques and cooking items

Handi - Karahi - Tava - Uruli - Other utensils

Regional cuisines

North India Punjabi – Uttar Pradeshi – Rajasthani – Mughlai - Pahadi – Bhojpuri – Benarasi – Bihari Kashmiri

South India Kerala – Tamil – Andhra – Karnataka – Hyderabadi - Mangalorean

East India Assamese - Bengali – Oriya

North-East India Sikkimese – Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani/Konkani – Parsi

Other Indian Chinese – Nepali – History – Jain (Satvika) – Anglo-Indian – Sindhi – Chettinad – Udupi – Fast food

Ingredients and types of food

Main dishes Sweets and desserts Drinks Snacks Spices Condiments

See also:

Etiquette Indian chefs Cookbook: Cuisine of India

Mughlai cuisine comes from the kitchens of the Mughal Empire. This cuisine is predominant in North India, Pakistan and Bangladesh. It has endured strong influence from Persian and Turkic cuisines. The cuisine may vary from extremely mild to spicy and has a distinctive Indian aroma and taste of ground and whole spices.

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

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.

Further reading

• Mughlai Cook Book, Diamond Pocket Books, ISBN 8171825478 [5]
• Nita Mehta's Vegetarian Mughlai Khaana By Nita Mehta, Published 1999 ISBN 8186004106
• Mughlai By Amrita Patel Published 2004, Sterling Publishers, 160 pages ISBN 8120726464
• Authentic Mughlai Recipes