A FOOD TRADITION
Mughlai Cuisine
Mughlai cuisine refers to a broad Indo-Islamic courtly and urban tradition associated with North India, shaped by Persianate, Central Asian, and Indian cooking practices. It commonly uses rice, wheat, meat, dairy, nuts, dried fruit, saffron, cardamom, cloves, and browned onions. Characteristic techniques include slow braising, sealed-pot cooking, skewering, grinding spice-and-nut pastes, and finishing sauces with cream or yogurt. The tradition is represented by dishes such as biryani, korma, and seekh kebab. Its forms vary between Delhi, Uttar Pradesh, and other cities, and its history is shared across wider South Asian culinary networks.
Dishes linked to this cuisine
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Mughlai kakori kebab
A soft Delhi kebab variation of finely minced mutton flavoured with mint and aromatic spices.
Mughlai pasanda kebab
A Mughlai preparation of prime lamb cuts marinated and cooked in a spicy gravy, also served in kebab form.
Mughlai sutli kebab
A Delhi kebab of soft meat-and-spice paste moulded around a skewer and secured before charcoal cooking.
Mutton reshmi kebab
A Mughlai minced-mutton kebab tenderised with papaya paste and bound with chickpea flour and bread.
Shahi tukda
Fried bread soaked in saffron sugar syrup and served with thick rabdi and cardamom.
Vermicelle Poulet
Explore the dish and its connections.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.