Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire. It represents the cooking styles used in North India, Pakistan,and the Indian city of Hyderabad.

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.

Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan,and the Indian city of Hyderabad. The cuisine is strongly influenced by the Central Asian cuisine, the region where the Chagatai-Turkic Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.[1]The Mughals would not have even dreamed off that their cooks, in coming times will be making history of their own.

The central Asian Dynasty founded by the Baber was determined unlike other invaders to rule India making it permanent Home. Since there were no clear cut guide lines laid by the Mughals for their legal heir to access the throne, there were always severe fights among the heirs to claim the throne.... perhaps on the theory of the FITTEST SURVIVE. Thus lately after the death of the Mughal King Aurangzeb Alamgeer, the political disorganization enabled the British to grab the whole of India easily.