Mughlai Khaana stands apart as the empress of the Indian range of cooking. Though it is a legacy of the Mughals, Mughlai cooking is a part of almost all Indian festivals and celebrations. In the Mughal era, the foods laid out before Mughal royalty might well have included a shahi gravy like korma, a do piazza, i e vegetables cooked with a lot of fried onions, and a dumpukht, i e vegetables smothered in almonds and raisins and then braised in butter and yogurt. Kebabs are the specialty of Mughlai cooking and served as snacks as well as meal time accompaniments. Some are skewered and grilled in the oven and there are others which are pan fried. Rice preparations, such as Biryani, holds a special place in Mughlai food. Relive the Mughal era by enjoying these exotic Mughlai delicacies.
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