Experiences

The Influence of Mughlai Cuisine in India

Mughlai cuisine transformed Indian food with rich gravies, biryanis, and grilled meats—blending Persian, Turkish, and Indian flavors into a legacy of indulgence still savored across the country.

4 min

Travel through India, and you’ll quickly taste the legacy of the Mughals. From the aromatic biryanis of Hyderabad to the creamy kormas of Lucknow, Mughlai cuisine remains one of the most influential culinary styles in India. Blending Persian sophistication, Turkish grilling techniques, and Indian spices, Mughlai cuisine was born in the royal kitchens of the Mughal emperors between the 16th and 19th centuries—and continues to define celebratory and street food today.

What Defines Mughlai Cuisine?

1. Rich, Creamy Gravies

Made with ingredients like:

  • Cashew or almond pastes
  • Ghee
  • Fresh cream or yogurt
  • Aromatic spices like cardamom, cinnamon, and nutmeg

Famous dishes:

  • Shahi Paneer
  • Murgh Makhani (Butter Chicken)
  • Korma and Rezala

2. Tandoor-Cooked Dishes

Mughal chefs revolutionized Indian grilling with the tandoor, giving birth to:

  • Tandoori Chicken
  • Seekh Kebabs
  • Naan and Kulcha

3. Rice Delicacies

Fragrant rice layered with spiced meat or vegetables:

  • Hyderabadi Dum Biryani (a Mughal-Nizam fusion)
  • Awadhi Biryani (slow-cooked in sealed pots)

4. Use of Dry Fruits and Aromatics

From raisins and apricots to saffron and rosewater, Mughlai food is a delicate balance of sweet, savory, and aromatic.

Where It All Began: The Mughal Kitchens

The Mughal emperors—especially Babur, Akbar, and Shah Jahan—brought with them:

  • Persian techniques
  • Turkish meats
  • Central Asian staples

They hired Indian chefs and married local princesses, leading to a beautiful confluence of north Indian ingredients and Central Asian cooking techniques. The result? A new culinary empire.

Cities That Carry the Mughlai Torch

Delhi

  • Home to old Mughal walled city food
  • Must-try: Kebabs at Karim’s, Butter chicken at Moti Mahal

Lucknow (Awadhi Cuisine)

  • Famed for slow-cooked dishes and dum cooking
  • Don’t miss: Galouti Kebabs, Nihari, Sheermal bread

Hyderabad

  • A confluence of Mughlai and Deccan flavors
  • Try: Hyderabadi Dum Biryani, Mirchi ka Salan

Kolkata

  • Bengali-style Mughlai with spice twists
  • Local gems: Mughlai Paratha, Chicken Chaap

Must-Try Mughlai Dishes

Butter Chicken
Tender chicken cooked in a rich, creamy tomato-based gravy with a hint of spice.

Rogan Josh
A fragrant Kashmiri lamb curry, slow-cooked with warming spices and herbs.

Chicken/Paneer Korma
A delicate, slow-cooked dish in a luxurious nut-and-spice infused gravy—choose between succulent chicken or soft paneer.

Galouti Kebab
Melt-in-your-mouth minced meat kebabs, infused with aromatic spices for a royal treat.

Sheermal
A mildly sweet, saffron-flavored flatbread—soft, fragrant, and perfect with curries.

Mutton Biryani
Layered rice and spiced mutton, slow-cooked together for a rich, flavorful one-pot dish.

Don’t Forget the Desserts

Mughlai sweets are just as indulgent:

  • Shahi Tukda – Fried bread soaked in rabri and topped with dry fruits
  • Phirni – Ground rice pudding with saffron and rose
  • Kulfi – Dense traditional ice cream flavored with cardamom and pistachio

Perfect for cooling off after a spicy meal!

‍Culinary Experiences for Travelers

Heritage Food Walks

Cities like Delhi, Lucknow, and Hyderabad offer guided walking tours focused on Mughlai street food and royal kitchens.
Cost: ~$10–$25 per person

Cooking Classes

Take a hands-on Mughlai cooking class in Agra or Delhi to learn how to make korma, biryani, and tandoori items.
Cost: ~$20–$40

Shop for Spices & Recipes

Visit spice markets like Khari Baoli in Delhi to bring home garam masala blends and dried saffron—essentials in Mughlai cooking.

Travel Tips for Mughlai Food Lovers

Ask for less oil if you prefer a lighter version
Mughlai food is rich—pace yourself at buffets
Pair with naan or paratha for the best experience
Always end with paan or a sweet

Mughlai cuisine is a culinary bridge between India’s past and present. From opulent banquets to late-night kebab stalls, the essence of the Mughal Empire lives on—in spices, in tandoors, and in every fragrant plate of biryani. Whether you’re wandering through the bustling streets of Old Delhi or dining under the stars in Lucknow’s royal courtyards, remember: you’re not just eating, you’re tasting history with Hi DMC.

‍

Tags