| Biryani, Hyderabadi cuisine, Paratha, Korma, Paneer|
Mughlai cuisine consists of dishes developed in Medieval India at the centers of the Mughal Empire. It represents a combination of the cooking style and recipes of Central Asia and North India. The Mughlai cooking styles is used in the traditional cuisine of North India (especially Uttar Pradesh and Delhi), the Indian city of Hyderabad and the Pakistani city of Karachi(particularly among Muhajir migrants from India). 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 modern 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.
The native tongue of the Mughals were Chagatay Turkic languages and the official adopted language of the Mughal Empire was Persian, so many Mughlai Indian dishes were named in the Turkic and Persian languages. Dishes include various Kebabs, Kofta (meatballs), Nihari, Pulao (rice in a broth) (a.k.a. Pilaf in Central Asia), and Biryani (a mixed rice dish). Paneer (Indian cheese) is used for preparing vegetarian dishes to suit vegetarian dietary requirements.
Other dishes include:Kachri Qeema
Mughlai Chicken Pulao
Murg Kababs Mughlai
Shahjehani Murg Masala
Shahi Tukra is a rich bread pudding with dry fruits, flavoured with cardamom.
Kesari Firni is a rice based sweet dish streaked with Saffron
Mughlai cuisine Wikipedia