Biryani

A fragrant rice dish layered with spiced meat, herbs, and saffron, slow-cooked to perfection. Introduced by Mughal Emperor Babur in the 16th century, biryani has become a beloved staple across India.

Shahi Tukda

A royal bread pudding made with deep-fried bread slices soaked in sweetened milk, flavored with saffron, cardamom, and garnished with nuts. This indulgent dessert was introduced by Emperor Bahadur Shah Zafar during the mid-19th century.

Kebabs

Various types of kebabs, including seekh and galouti, were introduced by Mughal Emperor Jahangir in the 16th century. These marinated and grilled meat skewers have become a quintessential part of Indian cuisine.

Gulab Jamun

Soft, deep-fried dumplings made from khoya (reduced milk) soaked in sugar syrup flavored with rose water, cardamom, and saffron. Introduced by Mughal Emperor Shah Jahan in 1638, this dessert is a festive favorite.

Nihari

A slow-cooked stew made with meat, often mutton or beef, and bone marrow, flavored with spices. Originating in Lucknow during the Mughal era, nihari was traditionally consumed as a hearty breakfast by the nawabs.

Nargisi Kofta

Spiced meatballs with a boiled egg center, inspired by Persian recipes and popularized in Mughal royal kitchens. This dish showcases the Mughal penchant for rich and flavorful preparations.

Jalebi

A sweet, deep-fried dessert soaked in sugar syrup, introduced by the Mughals in the 16th century. With its crisp texture and syrupy sweetness, jalebi has become a beloved treat across India.