Mughlai cuisine is the rich, spice-forward cooking style that developed under the Mughal Empire, which ruled much of the Indian subcontinent from the 16th to 19th centuries, blending Central Asian, Persian, and Indian techniques and flavors.
It is characterized by dairy-based richness (yogurt, cream, ghee), nuts such as almonds and cashews, and warm spices like saffron, cardamom, cinnamon, and cloves, usually built through slow braising and marinating rather than quick cooking. Signature dishes include Mughlai chicken (chicken simmered in a creamy spiced tomato sauce after a yogurt-spice marinade), biryani (layered spiced rice with meat or vegetables), korma (a mild, creamy braise), and kebabs.
Mughlai food remains prominent in northern India, particularly Delhi, Lucknow, and Kashmir, and its influence extends into biryani- and korma-style dishes served well beyond the region today.