Thali : Muglai Thali

Muglai Thali
Mughlai cuisine is renowned for the richness and aromaticity of the meals due to extensive use of spices like saffron, cardamom, black pepper, dry fruits and nuts, as well as rich cream, milk and butter in preparation of curry bases. This has influenced the development of North Indian cuisine.There are even many commonalities between Indo-Persian cookbooks used at the Mughal court. The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices.

List of Mughlai dishes

Hyderabadi haleem
Tunde ke kabab
Hyderabadi biryani
Samosa ( Yes Samosa Muglai Samosa is stuff with Mince Chicken or mutton meat )
Haleem
Khichda
Korma
Nihari
South Asian pilaf (first introduced by the Delhi Sultanate)
Samosa
Bakarkhani
Chicken tikka
Rogan josh (aromatic goat/lamb stew introduced to Kashmir by Indo-Persian and Mughal rulers)
Biryani
Tandoori chicken
Aloo gosht (lamb/mutton and potato curry)
Qeema matar (ground-lamb/beef and pea curry)
South Asian kofta
Shahi paneer
South Asian kebab (first introduced during Delhi Sultanate):[7]
Galawati kebab (soft, tender patty-like kebab first prepared by Haji Murad Ali of Lucknow)
Bihari kebab (meat-chunks roasted in open flame)
Kakori kebab (first prepared in Uttar Pradesh, India)
Chapli kebab (first prepared by Pashtuns in the northwest frontier of India)
Kalmi kebab
Seekh kebab
Shami kebab (first prepared Syrian cooks in the Mughal era, "Shami" denoting their Syrian origin)
Shikampur kebab (native to Hyderabad, India)
Murgir kebab
Tunde ke kabab
Mughlai paratha
Murgh musallam
Pasanda
Rezala (introduced to Bengal by the Mughlai sovereigns of Awadh and Mysore)

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