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Mughlai cuisine consists of dishes developed or popularised in the early-modern Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkic cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of Northern India, Pakistan and Bangladesh.
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.[1] A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.[2]
- ^ "Government focusing on boosting exports | DAWN.COM". www.dawn.com. Archived from the original on 29 July 2012. Retrieved 2 February 2022.
- ^ Sahuliyar, Arti (5 July 2008). "Mughlai cuisine tops popularity charts in capital". The Telegraph. Calcutta. Archived from the original on 26 May 2011.