Top 20 Dishes India Borrowed From Mughals



Biryani is a dish which is most famous among Muslim folks. Its main ingredients are rice, Indian spices, meat /eggs /vegetables, yoghurt and one can add as many ingredients as fitting his taste. Vegetables /eggs /meat and rice are first cooked separately and then are layered one over another. Biryani has an aroma of versatility combined with royal kesar merged in one. Delicious is the word that is used synonymous with this dish.

Biryani 1

2. Shami Kebab

The main ingredients of the Shami Kebab are meat/fish and Indian spices .This is another version of the customary kebabs. It is a small patty of meat /vegetables in which different spices are mixed for enriching the taste. It is eaten as a snack and an appetizer, usually garnished with coriander. Lemon juice is sprinkled on the kebabs to supplement the taste. The outermost layer is a bit crispy.

Shami Kebab

3. Sheer Khurma

The main ingredients of Sheer Khurma are vermicelli, milk, dates, cashew nuts and butter. First, vermicelli is fried in butter and then boiled in milk. After that, dry fruits are added to it. One can add sugar as per their taste. This dish is a trademark of Id-Ul-Fitr but is famous in the whole country and fondly eaten as dessert. It is served hot and dry fruits are added as a garnish. Every household has a varied way of making Sheer khurma.

Sheer Khurma

4. Shahi Tukda

The main ingredients of this dish are bread, milk and dry fruits. This dessert is most famous in Hyderabad. Bread is first fried, then soaked in milk. It is garnished with saffron and cardamom. This dessert is slightly crispy and served hot. Shahi Tukda is mostly prepared by Muslims during Ramadan but is famous all over India. Shahi Tukda is easy to make and is usually finger licking good.

Shahi Tukda



The main ingredients of this dish are wheat, barley, meat and Indian spices. Different varieties of grains are first half boiled and then cooked together for 7-8 hours. This dish is considered to be over 2000 years old. It is believed by Muslims that Haleem was first cooked during the war when they had little things left to eat so they mixed all the items and the result was Haleem. It has a thick paste-like consistency.


6. Nargisi Kofta

This is a dish prepared as a main course in Hyderabadi cuisine whose key ingredients are minced Mutton and eggs. In the preparation of Nargisi Kofta, first eggs are wrapped in mutton mince and then fried. It has a gravy of onion. This is a bit spicy which adds to its taste.

Nargisi Kofta


Navratna Korma

Navratna translates to ‘nine gems ‘, so we can use any of the nine vegetables and any number of ingredients as we want. “Korma” means curry. So this dish has curry containing nine components which may include paneer and as many vegetables as one requires. Spices can be added suiting a person’s taste. This dish has a combination of many flavours.

Navratna Korma



Phirni is a delicious dessert made of rice, milk and dry fruits. Rice is soaked in water which is removed by wrapping inside a cloth, rice is blended. Milk is boiled, rice is added to it, and at last dry fruits such as almonds, pistachios, cashews are added. To add colour saffron is added to the mixture. Phirni is served chilled.




Kulfi is a cold dessert whose main ingredients are milk, sugar and dry fruits, which are optional. It is an Indian version of ice-cream but differs from ice-cream in terms of density and creaminess and resembles in aspects of ingredients and cooling. Kulfi comes in flavours such as rose, cream, cardamom, saffron, pistachio and more. Kulfi is a Persian for ‘cold cup’ .This dessert originated in the 16th century.



Rogan Josh

Rogan Josh is a hot curry of lamb and alkanet root served as a main course. Rogan is an Urdu word which means simmer. Rogan Josh verbally translates to ‘stewed in ghee ‘. Rogan Josh has lamb pieces in onion curry. The curry is made tastier by addition of spices such as cloves, cardamoms, bay leaves, cinnamon, etc. It has a red colour due to the presence of famous Kashmiri red chillies.

Rogan Josh 1


Seekh Kebab

Kebab is an Arabic word for roasted meat. Kebabs are popular in the whole of Asia. The main ingredients of Seekh Kebab is meat and spices. The meat which is used is generally of lamb but different people use different variety of meats. Seek Kebab are prepared in tandoor and are served with green chutney. The name of this dish is Seekh Kebab because minced meat is wrapped around a seekh (thin rod) and cooked in a tandoor.

Seekh Kebab



Falooda is a beverage whose main ingredients are Milk, vermicelli and sweet basil. Falooda is a cold dessert which is often topped with ice – cream. The vermicelli used for making Falooda is prepared from wheat, arrowroot and sago. There are different ways of making Falooda. In certain Falooda recipes vermicelli is used and in certain vermicelli is not added instead of vermicelli fruits are used.



Angoor Ka Sherbet

Angoor ka sherbet is a royal dish. It has been served as an appetizer for centuries. Grapes always have been considered as a divine fruit. The key ingredients of this drink are grapes, sugar, cumin seeds, lemon juice, ginger juice and mint leaves are used for garnishing. For preparation blend all the ingredients to a purée and then strain through a sieve.

Angoor Ka Sherbet


Afghani Paneer

Afghani Paneer is side dish. It is usually eaten with roti’s or naan. Afghani Paneer’s curry is made from dry fruits and has an aroma of cardamom, fried paneer cubes are added to the curry. The paneer cubes are crunchier on the outside and softer on the inner side.

Afghani Paneer 1



Pasanda is a dish made from meat (lamb / beef) served as a main course. The word ‘Pasanda’ is a variation of Urdu word ‘Pasande’ which translates to ‘desired’. Pasanda was an admired dish served in Mughal courts. This dish is garnished with tomatoes and almonds. Flattened meat is fried after marinating it in different spices. Pasanda is a side dish fondly eaten with naan or rice.



Qeema Matar

It is also called ‘Matar Gosht’. As it is understandable from the name the key ingredients of this dish are minced meat and pea. This dish was served in Mughal courts on marked functions such as coronation, marriage, etc. Minced meat and peas are prepared in paste of ginger and garlic, other spices such as red chilli, cloves, etc. are added. It is eaten with roti / naan / rice and garnished with coriander.

Qeema Matar


Malai Kofta

Malai kofta is a creamy gravy of tomatoes and cashew nuts. It was a delicacy at Mughal times. The key ingredients of this dish are paneer, Indian spices, and Maida. The gravy owes its red colour to red chilli.

Malai Kofta


Gajar ka Halwa

The main ingredients of this dish are Carrots, Ghee and Sugar. It is called Carrot Pudding in English. Gajar ka Halwa is garnished with almonds and pistachios. This dessert is fondly eaten on festivals such as Diwali, Holi, Raksha Bandhan, Id-Ul-Fitr. Gajar ka Halwa is a highlight of the winter season and it is served hot.

Gajar ka Halwa 1


Shahi Gobhi

The main ingredients of Shahi Gobhi are cauliflower, Indian spices, onion, ginger, garlic and tomatoes. Shahi Gobhi has a thick paste like gravy. The purée is made denser by addition of nuts and cream.

Shahi Gobhi


Baingan Mussalam

The main components of this dish are Eggplant and spices. ‘Baingan’ is Hindi for Brinjal and ‘Musallam’ is a popular gravy made with meat. This recipe has a rich, creamy texture. The addition of vibrant spices make this dish heavenly.

Baingan Mussalam