Mughlai

Mughlai refers to a style of cooking that originated in the Indian subcontinent during the reign of the Mughal Empire. This cuisine is known for its rich and decadent flavors, often incorporating aromatic spices, dried fruits, nuts, and dairy products like cream and yogurt.

The Mughal emperors, with their Persian and Central Asian culinary traditions, significantly influenced the food of the region. This fusion led to the development of elaborate dishes often prepared for royal banquets. Common ingredients include lamb, chicken, and paneer, cooked in creamy, spiced gravies.

Key characteristics of Mughlai cuisine include the use of ingredients such as saffron, cardamom, cloves, cinnamon, and ginger. Techniques like slow cooking and dum pukht (a method of sealing and slow-cooking in a pot) are frequently employed to enhance tenderness and flavor. Popular dishes associated with Mughlai cuisine include biryani, korma, kebabs, and various rich desserts like kheer and gulab jamun. The cuisine is celebrated for its luxurious presentation and complex flavor profiles.