Mughlai cuisine

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Mughlai cuisine consists of dishes developed in Medieval India by the nobility of the Mughal Empire. It represents the cooking styles of the Muslims used in North India (especially Uttar Pradesh and Delhi), Pakistan (particularly among Muhajir people), and the Indian cities of Hyderabad and Bhopal.[1][2][3] 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.[4]

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.[5] A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.[6] 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 (a.k.a. Pilaf in Central Asia), and Biryani. Paneer is used for preparing vegetarian dishes to suit vegetarian dietary requirements.

Other dishes include:



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