Mughlai cuisine

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Indian cuisine
Regional cuisines North India Awadhi Braj Haryana Kashmiri Kumauni Mughlai Punjabi Rajasthani Uttar Pradeshi South India Chettinad Hyderabadi Karnataka Kerala Mangalorean Mangalorean Catholic Saraswat Tamil Telangana Telugu Udupi East India Bengali Bhojpuri Bihari Jharkhandi Odia Maithil Angika West India Goan Gujarati Malvani & Konkani Marathi Parsi Sindhi Northeast India Arunachalese Assamese Meghalayan Manipuri Mizoram Naga Sikkimese Tripuri Other Anglo-Indian Fast food Indian Chinese Indian Indonesian Indian Singaporean Jain (Satvika) Malaysian Indian Nepali
Ingredients, types of food Main dishes Soups and stews Desserts Bread Drinks Snack foods Spices Condiments
Preparation, cooking Handi Karahi Tava Tandoor Uruli Other
See also History Etiquette Indian chefs Cookbook: Cuisine of India
Related cuisines Nepalese cuisine Sri Lankan cuisine Bangladeshi cuisine Pakistani cuisine Bhutanese cuisine Tibetan cuisine Afghani cuisine
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Pakistani cuisine پاکستانی پکوان
Regional cuisines Eastern Mughlai Muhajir Punjabi Saraiki Lahori Sindhi Parsi Western Balochi Hazara Pashtun Northern Chitrali Hunza Kalash Kashmiri Overseas and fusion Balti Pakistani Chinese
Ingredients Breads Condiments Snacks Soups and stews Spices Sweets and desserts
Preparation and cooking Handi Karahi Tandoor Tava Other
See also History Etiquette Pakistani chefs Cookbook: Cuisine of Pakistan
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Mughlai cuisine consists of dishes developed or popularised in the early-modern Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkic cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of Northern 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.^[1] A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.^[2]