The Mughal Empire, which ruled India from 1526 to 1857, left behind more than just architectural marvels like the Taj Mahal. It gifted the subcontinent a culinary legacy so rich and enduring that it continues to shape Indian cuisine today. Mughlai cooking, born in the royal kitchens of emperors like Akbar and Shah Jahan, is a testament to the opulence and sophistication of Mughal culture. It’s a cuisine that marries Persian elegance with Indian spice. Central Asian techniques blend with local ingredients, and royal indulgence meets everyday cravings. From the fragrant biryanis of Lucknow to the creamy kormas of Hyderabad, Mughlai cuisine is a cooking journey through history. One bite at a time.
The Royal Roots of Mughlai Cooking
Mughlai cuisine emerged in northern India, particularly in regions like Uttar Pradesh and Delhi, where the Mughals established their power. The empire’s official language was Persian, and this influence seeped into the food. Dishes like biryani, pulao, and kebabs bear Persian and Turkic names, reflecting the Mughals’ Central Asian heritage. Mughlai cooking isn’t just a transplant of foreign flavours—it’s a fusion. The Mughals embraced local spices, ingredients, and techniques, creating a cooking style that was uniquely Indian yet distinctly royal.
The Mughal emperors were known for their lavish feasts, where food was not just sustenance but a symbol of power and prestige. Dishes were crafted to impress, with rich gravies, aromatic spices, and luxurious ingredients like saffron, nuts, and dried fruits. This was food fit for kings, and it remains so today. Even if it’s now served in humble restaurants and home kitchens. One cannot discuss these feasts without acknowledging the significance of Mughlai cooking.
Indulgent Flavours of Shahi Cuisine
Mughlai cuisine is unapologetically indulgent. It’s a cuisine of butter-based curries, creamy gravies, and slow-cooked meats. The Mughals didn’t do anything by halves, and their food reflects that. Take, for example, the iconic Mughlai chicken—a dish where chefs simmer tender chicken in a velvety sauce of cream, almonds, and spices. Or the malai kofta, where cooks drown spiced meatballs in a decadent gravy of cashews and yoghurt. These dishes are rich, yes, but they also deliver deep flavours. They layer spices and textures that linger on the palate.
The Mughals’ love for nuts and dried fruits defines the cuisine. Chefs grind almonds, cashews, and pistachios into pastes to thicken gravies. Meanwhile, they add raisins and apricots to savoury dishes for a touch of sweetness. They use saffron, the world’s most expensive spice, liberally. It infuses dishes with its golden hue and heady aroma. This is food designed to delight the senses. It makes you pause and savour every bite. Mughlai cooking exemplifies the opulent use of these ingredients. Even koftas, whether made from minced lamb or beef, were elevated with aromatic spices and sometimes stuffed with nuts or eggs for an extra layer of indulgence.
The Vegetarian Paradox
While Mughlai cuisine is often associated with meat—think kebabs, biryanis, and kormas—it also has a strong vegetarian tradition. The Mughals, though Muslim, ruled over a predominantly Hindu population. Their cuisine reflects this cultural interplay. Dishes like paneer makhani (buttery cottage cheese in a tomato-based gravy), navratan korma (a medley of vegetables in a creamy sauce) and mooli ke kofte, (a grated radish transformed into delicate dumplings swimming in fragrant gravy) showcase the versatility of Mughlai cooking. Even without meat, these dishes are rich and satisfying. They are a testament to the Mughals’ ability to adapt and innovate.
The Spice of Life
Spices are the soul of Mughlai cuisine, but chefs use them with a precision that sets it apart from other Indian culinary traditions. The Mughals favored warm, aromatic spices like cardamom, cinnamon, cloves, and nutmeg. These add depth and complexity without overwhelming the palate. Cooks often use these spices whole, toast them, or grind them into pastes. This process releases their oils and intensifies their flavours. The result is food that’s fragrant and nuanced. It balances heat, sweetness, and acidity. This balanced use of spices defines Mughlai cooking.
The Legacy Lives On
Today, Mughlai cooking is as much a part of India’s culinary identity as it was during the Mughal era. It’s a cuisine that transcends borders, found in the bustling streets of Old Delhi, the royal kitchens of Hyderabad, and the diaspora communities of Pakistan and beyond. Modern interpretations of Mughlai dishes often lighten the richness. They substitute cream with yogurt or use less oil, but the essence remains the same. This is food that tells a story—of emperors and empires, of cultural exchange, of a love for flavor and indulgence.
A Culinary Time Capsule
Mughlai cuisine is more than just food; it’s a living history. Every bite of biryani, every spoonful of korma, is a connection to a bygone era. It’s a reminder of the Mughals’ enduring influence on Indian culture. It’s a cuisine that invites you to slow down, to savor, to appreciate the artistry and effort that goes into every dish. Consider Nihari, the slow-cooked stew of meat and spices, once reserved for royal feasts, now enjoyed by many as a rich, hearty delicacy that speaks volumes of Mughal culinary tradition. So the next time you sit down to a Mughlai feast, take a moment to reflect on the centuries of history on your plate. And then, dig in—because if there’s one thing the Mughals understood, it’s that food, at its best, is a celebration of life itself.
