Mughal Cuisine

Searching for authentic Mughlai food in Delhi? Look no further than Tari Cloud Kitchen - a true culinary delight.

A renamed building or garden may not be able to protest, but we know that human beings don't like it when others give them new names.

Korma is a rich, fragrant and flavourful curry that originated in the Mughal era. It is enjoyed best with steamed rice or tandoori roti.

Read to know when trends in food go on and off, why does Lucknow's tunday kebabs continue to stay in the game.

Murg Musallam recipe: Try this easy recipe for making a juicy and tender Murg Musallam easily at home.

Chicken Nihari is basically a stew dish made from succulent chicken pieces dipped into a spicy and fiery gravy made with a pool of aromatic spices, curd and slow cooked to the perfection.

Chicken Bukhara is a creamy and delicious Mughlai dish that could be the star of your next feast and it comes with a tangy twist to it.

Brought by the Mughal Empire, this historical cuisine is an amalgamation of both Indian and Persian cuisines which is why it is known for its richness and melt-in-mouth textures.

This dish features a rich and traditional blend of aromatic spices and potatoes dipped in a luscious gravy.

Known to have a Mughal origin and Persian influence, rogan josh makes an indispensable part of a traditional Kashmiri Wazwan.

Bengali macher kalia has a thicker gravy, with a perfect balance of sweet and spicy flavours.

Legend has it that Hyderabadi cuisine is an amalgamation of Mughal, Turkish and Arabic cooking style, along with the influences of Telugu and Marathwada food style.

The rich culture and heritage of Agra doesn't restrict to its history and beautiful architectures created by the Mughal rulers, it rather translate to its food.

Salma tries to familiarise her readers to the mystique of 'Mughal cuisine', which borrowed heavily from Turkish, Afghani and Persian styles. The Mughal Khansamas successfully married the foreign influences with Kashmiri, Punjabi and Deccan ingredients.

Peshawri is ITC's signature restaurant serving food from the North-West Frontier region. The food at Peshawri is high on taste and authenticity. The restaurant has a rustic vibe and guests are expected to eat with their hands while wearing a bib.

Searching for authentic Mughlai food in Delhi? Look no further than Tari Cloud Kitchen - a true culinary delight.

A renamed building or garden may not be able to protest, but we know that human beings don't like it when others give them new names.

Korma is a rich, fragrant and flavourful curry that originated in the Mughal era. It is enjoyed best with steamed rice or tandoori roti.

Read to know when trends in food go on and off, why does Lucknow's tunday kebabs continue to stay in the game.

Murg Musallam recipe: Try this easy recipe for making a juicy and tender Murg Musallam easily at home.

Chicken Nihari is basically a stew dish made from succulent chicken pieces dipped into a spicy and fiery gravy made with a pool of aromatic spices, curd and slow cooked to the perfection.

Chicken Bukhara is a creamy and delicious Mughlai dish that could be the star of your next feast and it comes with a tangy twist to it.

Brought by the Mughal Empire, this historical cuisine is an amalgamation of both Indian and Persian cuisines which is why it is known for its richness and melt-in-mouth textures.

This dish features a rich and traditional blend of aromatic spices and potatoes dipped in a luscious gravy.

Known to have a Mughal origin and Persian influence, rogan josh makes an indispensable part of a traditional Kashmiri Wazwan.

Bengali macher kalia has a thicker gravy, with a perfect balance of sweet and spicy flavours.

Legend has it that Hyderabadi cuisine is an amalgamation of Mughal, Turkish and Arabic cooking style, along with the influences of Telugu and Marathwada food style.

The rich culture and heritage of Agra doesn't restrict to its history and beautiful architectures created by the Mughal rulers, it rather translate to its food.

Salma tries to familiarise her readers to the mystique of 'Mughal cuisine', which borrowed heavily from Turkish, Afghani and Persian styles. The Mughal Khansamas successfully married the foreign influences with Kashmiri, Punjabi and Deccan ingredients.

Peshawri is ITC's signature restaurant serving food from the North-West Frontier region. The food at Peshawri is high on taste and authenticity. The restaurant has a rustic vibe and guests are expected to eat with their hands while wearing a bib.