Mughlai Cuisine - originates from the kitchens of the ancient Indian aristocracy or the Royal Emperors and is well known for its style and splendor. The northern part of India is dominated by this cuisine and also has a strong influence in the style of cooking practiced during the Mughal era. It is also influenced by the Persian, Turkey cuisines of Central Asia.

Mughlai food is well known for its richness, use of exotic spices, dried fruit and nuts. It has a distinct aroma and taste because of the freshly ground whole spices. Food lovers would crave for Mughlai food has its amazingly delicious, sumptuous, lip smacking and the variety of dishes ranging from hot spicy to mild shorbas and Korma or Qormas,creamy and butter based curries. The Mughlai dishes are also very attractive and tempting to the eyes.

The Mughlai course has an elaborate main course dishes to a variety of accompaniments. The names of the dishes quite often sound like the Persian as this was the official language of the Mughal era.

Popular dishes include various types of kebabs, koftas, nihari, pulaos (also known as pilaf in Central Asia), biryanis and Paneer preparation to suit the vegetarians. Other popular dishes include – Mughlai Chicken, Mughai paratha, Mughlai Chicken Pulao, Murgh Noorjehani, Shami Kebab, Seekh Kebab, Boti kebab, Shahi Badami Chicken, Shahi Rogan Josh and many more

The preparation of Desserts was traditionally prepared using milk, cream, sugar,and expensive spices like the cardamom and saffron. Shahi Tukra is one of the rich bread pudding ornamented with lots of dry fruits and flavored with cardamom.Other sweet desserts are the Sheer Korma, Kulfi, Barfi, Falooda, Gulab Jamun etc.