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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, the Bangladeshi city of Dhaka (especially Old Dhaka) and the Pakistani city of Karachi (particularly the Muhajirs and the Karachi cuisine). 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 north India, Pakistan and Bangladesh.[1]

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.[2] A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.[3]


List of Mughlai dishesEdit

Other dishes include:


See alsoEdit


Further readingEdit

External linksEdit