Dishes that were developed during the Mughal period are a combination of Indian subcontinent cuisine with the cooking specifications of Central Asian and Islamic cuisine. Ranging from extremely mild to spicy, Mughlai cuisine is known for its distinctive aroma and alluring taste.
The usage of a wide variety of aromatic spices like saffron, cardamom, black pepper, dry fruits, and nuts gives Mughlai cuisine its uniqueness.
Korma, Khichdi, Biryani, Shahi paneer, Shorba form only a small section of the vast variety of Mughlai cuisine.
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