Mughal

Salma tries to familiarise her readers to the mystique of 'Mughal cuisine', which borrowed heavily from Turkish, Afghani and Persian styles. The Mughal Khansamas successfully married the foreign influences with Kashmiri, Punjabi and Deccan ingredients.

Chicken Bukhara is a creamy and delicious Mughlai dish that could be the star of your next feast and it comes with a tangy twist to it.

When it comes to flavours and varieties, Mughlai food is the best of all. It consists of dishes which were found in medieval India at the centres of the Mughal Empire

Peshawri is ITC's signature restaurant serving food from the North-West Frontier region. The food at Peshawri is high on taste and authenticity. The restaurant has a rustic vibe and guests are expected to eat with ...

The Mughals didn't just leave behind an array of meaty delicacies and decadent sweetmeats but a whole lot of fascinating breads like khameeri roti, and sheermal.

The rich culture and heritage of Agra doesn't restrict to its history and beautiful architectures created by the Mughal rulers, it rather translate to its food.

Korma - this popular technique of braising vegetables and meat with yogurt, cream, stock and various spices became a favourite during the Mughal era.

Made by frying small pieces of bread, dipped in condensed milk, and dry fruits and infused with a hint of cardamom, Shahi Tukda is the ultimate winter dessert to snuggle with.

Nihari is a stew based dish, made by slow cooking meat along with the bone barrow. Nalli Nihari with Khameeri Roti till date makes for one of the most loved traditional breakfasts of Old Delhi.

Korma is a rich, fragrant and flavourful curry that originated in the Mughal era. It is enjoyed best with steamed rice or tandoori roti.