10 popular dishes introduced by Mughals to India

Mughlai cuisine is rich in flavours and aromas, which became part of the Indian food scenario as early as the 15th century AD. From vegetarian to non-vegetarian dishes, they brought in a lot of flavours that revolve around the use of whole spices. Here’s a list of 10 dishes that are no less than the gifts of the Mughals to India. (Images Courtesy: istock)

For the uninitiated, Qorma originated in Persia, and was later adopted by Rajput chefs in Akbar's kitchen; later, it was termed Korma, after the Rajput tribe Kurma. This popular recipe is made with chicken pieces cooked in rich and creamy gravy.

Kebabs travelled from Turkey to India towards the end of the 14th century and are a delectable treat made with boneless chicken skewered and cooked over an open flame.

Another popular dish from Mughlai cuisine is Mutton Seekh Kebab, made with minced mutton.

It's a bread recipe made with refined flour, stuffed with onions, herbs, meat, and spices.

It has also become a part of Mughlai cuisine. It is made with boiled eggs and minced meat and is best served with rice.

It is said that this kebab was created for a Lucknow Nawab, who could not chew properly, and that is when this melt-in-the-mouth kebab was made. It is best paired with flaky tandoori roti, naan, or lachha paratha.

It's a rice, meat, and spice dish that became popular in the 16th century and is now available in many variations.

This is a mutton meat preparation that was introduced to India by the Mughals and has now become a staple of India.

The dish was consumed by Mughal emperors after morning prayers and was traditionally made with mutton stuffed with juicy bone marrow. It is best served with naan and rice.

It's a dessert treat made with rabdi, or thickened milk, fried bread slices, kesar, malai, and roasted nuts.