recipes from the Mughal cuisine of northern India
This is the classic murgh makhani. It is not a braise, but it is pieces of grilled or baked chicken coated in a sauce. This is vastly different from the curry house version and will change your mind about what butter chicken should be.
This chicken dish, murgh kurma, comes from Lucknow, and is a characteristic Mughal recipe. A mildly spiced, delicate and elegant dish.
Lamb dopiaza means lamb with double onion. It is like a korma, with the meat braised in yoghurt, but has a very different flavour and texture because of the onions. It is also very easy to prepare, partly because it is a one-pot dish.
Rich and luscious lamb shanks, slowly braised in spices and yoghurt. This dish, naili gosht, is a great winter recipe from the Mughal cuisine.
This dish, khumb dopiaza, features mushrooms, quickly cooked in a masala with tomatoes and a lot of onion. It's simplicity belies its Mughal heritage.
This roast chicken, murgh musallam, is very popular in the north and north-eastern parts of India. Another great example of Mughal cuisine, it is mildly spiced, with a thick and rich yoghurt and tomato sauce.
This lamb dish, korma bahadur shahi, has all that is special about Mughal cuisine. Mild, aromatic spices, creamy, dried fruit, nuts, and the main ingredient highlighted to perfection.
The classic North Indian dish. Tandoori chicken is not hot, but has a gentle and subtle spice background. Part of the flavour comes from the slightly charred outside of the chicken. This recipe suits barbecue cooking.
Warm up a winter evening with a bowl of freshly made tamatar ka shorba, a spicy and flavoursome tomato soup from the Mughal cuisine.
An aromatic, rich and flavourful vegetarian dish from the kitchens of the Mughal emperor Akbar. This dish, shahi navratan korma, is a wonderful example of Mughlai cuisine.
