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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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