Mughlai Cuisines

Mughlai cuisine is a rich and flavorful fusion of Central Asian and Indian culinary traditions, brought to India by the Mughal Empire. Known for its use of aromatic spices, creamy textures, and royal flair, Mughlai dishes are indulgent and fragrant, often featuring meat and heavy gravies.

• Hyderabadi Biryani: A fragrant rice dish made with marinated meat, basmati rice, and spices, slow-cooked to perfection. This iconic Mughlai dish has a rich history from the kitchens of the Nizam of Hyderabad.
• Haleem: A slow-cooked stew made with wheat, barley, meat, and lentils, seasoned with traditional Mughlai spices, typically served during Ramadan.
• Korma: A creamy, spiced dish made with meat or vegetables, braised in yogurt, nuts, and cream, resulting in a luxurious gravy.
• Nihari: A slow-cooked meat stew made with beef, lamb, or chicken, spiced with cloves and cardamom, typically eaten as a breakfast dish.

• Kofta: Minced meatballs flavored with spices, simmered in a rich sauce, or skewered and grilled.
• Seekh Kebab: Ground meat mixed with Indian spices, skewered, and grilled in a tandoor.
• Shami Kebab: A tender patty made from minced meat and spices, shallow-fried for a delicate texture.
• Shikampur Kebab: A Hyderabadi kebab stuffed with cottage cheese, mint, and green chilies.