Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi) and Pakistan as well as in parts of Dhaka in Bangladesh and the Indian city of Hyderabad. The cuisine is strongly influenced by the Muslim Persian and Turkic cuisines of West and Central Asia, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.
The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.
The origins of chicken tikka masala are debated, but the flavors of the dish follow in the tradition of Mughlai cuisine.
The names of the dishes are quite often Persian, the official language of the Mughal court. Dishes include various kebabs, kofta (meatballs), nihari, pulao (a.k.a. pilaf in Central Asia), and biryani. Paneer is used for preparing vegetarian dishes to suit vegetarian dietary requirements.
Other dishes include: