Cuisines develop and change after some time, leaving an impact on the essential parts of history. The subcontinent in the past has been subject to numerous invasions; and with each invasion came the way of life and different cuisines of its invaders. The Reign of the Mughals from fifteenth to nineteenth century left the most profound effect on the culinary propensities for the subcontinent residents. Being very artistic as they were, the Mughals looked after cooking as an art. They delighted in the finest of food and upgraded their flavors with the utilization of outlandish spices. It is said that the Mughals acquainted the specialties like Biryani and Kebab which are still very special.

Mughlai cuisine is a standout amongst the wealthiest, well known and one of the most luxurious foods in the nation. The food items are quite spicy and have one of a kind aroma. The cooking strategy incorporates heaps of milk and cream with fascinating spices, nuts, and dried organic products to make it rich and spicy. Biryani, Pulao, Korma, and Pasanda are a part of the well-known Mughlai food. The Mughlai cooking loaded with rich sauces, pilafs and non-veggie lover foods, for example, kebabs, alongside the fruits like apricots, peaches, plums and melons molded the structure of the Indian cuisine while offering it a particular dimension.

Amid the Mughal rule, food was refined to perfection and into a work of art. Biryani is one such dish that was made in the royal kitchens of the Mughal Emperors. The word biryani originates from the Persian word “birian” and it is a dish of rice and meat. The curry was made rich and smooth with cream and yogurt. Majestic cooks tossed in flavors like cloves, cinnamon and cardamom, and nuts, for example, cashews and almonds. The outcome was a fragrant, sweet-smelling and delightful dish reasonable for royalty. Till today, biryani is one of the trademark dishes of Mughlai cuisine.