A cuisine known for richness – Mughlai cuisine initially developed in the magnificent kitchens of the Mughal Empire. Amid the Mughal rule, from 1426 to 1857, the food was prepared with a number of seasoned sauces and a huge amount of butter was used to make the curries. But what makes this cuisine so exceptional? What is the secret recipe that is still being used which makes this cuisine heavenly delicious?

One could say that the exotic use of spices, nuts, and dried spices is what makes it stand out from the rest of the cuisines. The Mughlai recipes went through a lot of changes and every new Mughal ruler added his own touch to it. The vast majority of spices were used because of their medicinal properties, for example, turmeric, cumin, red chilies, and coriander. Other than the delectable curries, a huge variety of food from spicy Shorba to ginger based simmered meats to Kulfi with sprinkled rose petals on it, the Mughlai food was likewise exceptionally rich in carbohydrates, fats, and proteins. Clearly, the Mughal rulers and Royalty had a special thing for food. They used to appoint a minister to the kitchen with a separate budget and a huge army of cooks, bearers and other various designations. So, to say that the Mughal emperors lived to eat; wouldn’t be wrong at all.

Other than their huge love for spices and its uses, what makes Mughlai food special is the influence of Persian, Afghani and Iranian with a mix of Punjabi, Kashmiri and a bit of Deccan. It was created for the people who were very fond of style and splendor. Even their plates were embellished with rubies and emeralds.

Safe to say that it was the kitchen and recipes set up by the Mughal emperors that changed the very way of eating and normal Indian thought about food.