Top 20 Mughlai Dishes that Every Food Lover Must Try Once

• Mughlai cuisine is known for its rich flavours, aromatic spices, and slow-cooked perfection. Originating from the grand kitchens of the Mughal emperors, this cuisine blends Persian, Turkish, and Indian influences, resulting in dishes that are both flavourful and satisfying. With creamy gravies, succulent kebabs, fragrant biryanis, and delectable desserts, Mughlai food offers a diverse and indulgent experience. Whether you love bold, smoky flavours or the delicate balance of saffron and dry fruits, there's something in Mughlai cuisine for everyone. 

  Here’s a list of 20 must-try dishes that showcase the depth and richness of this timeless culinary tradition.

  1. Chicken Korma
  2. Nalli Nihari
  3. Murgh Malai Kebab
  4. Mutton Seekh Kebab
  5. Mughlai Paratha
  6. Nargisi Kofta
  7. Galouti Kebab
  8. Biryani
  9. Rogan Josh
  10. Shahi Tukda
  11. Mughlai Pulao
  12. Roghni Naan
  13. Mutton Kadai
  14. Akbari Daal
  15. Shami Kebab
  16. Butter Chicken
  17. Murgh Musallam
  18. Pasanda
  19. Chapli Kebab
  20. Sheer Kurma

Chicken Korma

Chicken Korma is a signature dish of Mughlai cuisine, known for its rich, creamy texture and aromatic flavours. This slow-cooked delicacy features tender chicken simmered in a velvety gravy made with yogurt, cream, and ground nuts. Infused with fragrant spices like cardamom, cinnamon, and cloves, it offers a perfect balance of mild heat and subtle sweetness. The addition of saffron and kewra water enhances its royal appeal, making it a favourite at grand feasts. Its slow-cooking process allows the flavours to develop beautifully, creating a melt-in-the-mouth experience. This timeless dish continues to win hearts across generations.

Best served with:

Chicken Korma pairs best with soft and fluffy naan or tandoori roti, which soak up its rich, flavourful gravy. It also complements aromatic basmati rice, such as jeera rice or a mildly spiced pulao. For an authentic Mughlai experience, enjoy it with sheermal or rumali roti.

Nalli Nihari

Nalli Nihari is a rich and flavourful Mughlai delicacy, traditionally slow-cooked to perfection. This dish features tender mutton shank (nalli) simmered in a deeply aromatic, spice-infused gravy that develops its bold taste over hours of cooking. A blend of whole spices, caramelized onions, and bone marrow gives it an intense depth of flavour and a luscious texture. Originally served as a breakfast dish to the Mughal royals, Nihari is known for its melt-in-the-mouth consistency and warm, comforting appeal. It’s slow-cooked essence makes it a favourite among those who appreciate bold and hearty flavours.

Best Served With:

Nalli Nihari pairs perfectly with soft and chewy tandoori roti or khameeri roti, which enhance its rich, spiced gravy. It also goes well with sheermal, adding a hint of sweetness to balance the bold flavours. For a more traditional touch, it can be enjoyed with plain naan or lightly buttered paratha.

Murgh Malai Kebab

Murgh Malai Kebab is a rich and creamy Mughlai appetizer that stands out for its delicate flavours and tender texture. Made with boneless chicken pieces marinated in a luscious blend of fresh cream, hung curd, cheese, and aromatic spices, this dish is all about indulgence. The use of garlic, ginger, green chilies, and a hint of cardamom enhances its mild yet flavourful profile. Cooked in a tandoor or on a grill, these kebabs develop a beautiful smoky char while remaining juicy and succulent inside. Murgh Malai Kebab is the perfect choice for those who prefer a mildly spiced yet deeply flavourful dish.

Best Served With:

These kebabs pair well with mint chutney and onion rings, adding freshness to their creamy texture. They can also be enjoyed with a side of butter naan or roomali roti for a more filling experience. A squeeze of lemon enhances their subtle flavours, making them even more irresistible.

Mutton Seekh Kebab

Mutton Seekh Kebab is a popular Mughlai delicacy known for its bold flavours and smoky aroma. Made with finely minced mutton, these kebabs are infused with a blend of aromatic spices like cumin, coriander, garam masala, and fresh herbs. The mixture is shaped onto skewers and cooked over an open flame or in a tandoor, giving it a charred, smoky essence that enhances its rich taste. The addition of ginger, garlic, and green chilies adds depth to the flavour, making it a favourite among meat lovers. Juicy, tender, and packed with spices, Mutton Seekh Kebab is a must-try for anyone who enjoys grilled delights.

Best Served With:

Mutton Seekh Kebabs taste best with mint chutney and sliced onions, which complement their smoky flavours. They also pair well with roomali roti for a classic Mughlai touch. A squeeze of lemon adds a refreshing zest, enhancing their overall taste

Mughlai Paratha

Mughlai Paratha is a rich and filling dish that originated in the royal kitchens of the Mughals. Unlike regular parathas, this stuffed bread is made with a soft, flaky dough and filled with a delicious mixture of spiced minced meat (keema), eggs, and finely chopped onions. The paratha is then shallow-fried until golden brown, resulting in a crispy outer layer with a flavourful, juicy filling inside. Some variations also include paneer or mashed potatoes for a vegetarian twist. Hearty and satisfying, Mughlai Paratha is a perfect blend of crispiness and rich Mughlai flavours.

Best Served With:

Mughlai Paratha pairs well with tangy tamarind chutney or spicy green chutney for an extra burst of flavour. It also goes perfectly with a side of curd or a light, refreshing salad. For a fuller meal, it can be enjoyed with a mildly spiced potato or mutton curry.

Nargisi Kofta

Nargisi Kofta is a rich and flavourful Mughlai dish that combines the succulence of spiced mutton mince with the delicate taste of boiled eggs. Often referred to as the Mughlai version of Scotch eggs, this dish features hard-boiled eggs encased in a layer of seasoned minced meat, which is then deep-fried to a crispy perfection. These koftas are simmered in a luscious, aromatic gravy made with onions, tomatoes, yogurt, and a blend of Mughlai spices, giving it a royal and indulgent taste. The dish gets its name from the Nargis flower, as the cut kofta resembles the petals surrounding the yolk.

Best Served With:

Nargisi Kofta pairs beautifully with fragrant basmati rice or a lightly spiced pulao. It also complements tandoori roti or naan, allowing the rich, flavourful gravy to be savoured with every bite. A side of fresh cucumber raita balances the richness of the dish.

Galouti Kebab

Galouti Kebab is one of the finest creations of Mughlai cuisine, known for its incredibly soft, melt-in-the-mouth texture. Originally crafted in the kitchens of Nawab Asad-ud-Daula of Lucknow, these kebabs were designed to be so tender that they required no chewing. Made with finely minced mutton, aromatic spices, saffron, and a secret blend of herbs, the mixture is enriched with raw papaya, which acts as a tenderizer. The kebabs are then pan-seared on a tawa with ghee, creating a golden, crisp exterior while remaining buttery soft inside.

Best Served With:

Galouti Kebabs are traditionally paired with ultra-thin Roomali Roti, enhancing their delicate texture. They also taste great with mint chutney and finely sliced onions. A side of fragrant saffron rice or sheermal can further complement their rich flavours.

Biryani

Biryani is one of the most celebrated dishes in Mughlai cuisine, known for its rich aroma, vibrant flavours, and layered perfection. This iconic dish is made by slow-cooking fragrant basmati rice with marinated meat, caramelized onions, and a medley of spices like saffron, cardamom, cloves, and cinnamon. Traditionally prepared using the dum (slow-cooking) method, the biryani is sealed with dough to trap the steam, allowing the flavours to infuse deeply. Variants like Murgh (Chicken) Biryani, Mutton Biryani, and the royal Shahi Biryani are among the most beloved versions, each offering a unique taste experience.

Best Served With:

Biryani pairs best with raita (spiced yogurt), which balances its bold flavours. It also goes well with mirchi ka salan, a tangy and spicy peanut-based curry. A side of fresh salad and a squeeze of lemon enhance its taste even further.

Rogan Josh

Rogan Josh is a rich and aromatic mutton curry that originated from Persian and Mughlai influences before becoming a signature dish of Kashmiri cuisine. The name "Rogan Josh" translates to "red heat," referring to its deep red colour derived from Kashmiri red chilies and slow-cooked tomatoes. Tender pieces of mutton are braised in a flavourful gravy made with yogurt, caramelized onions, and a blend of spices like cardamom, cloves, and cinnamon. The slow-cooking process allows the meat to absorb all the rich flavours, making it incredibly succulent and juicy.

Best Served With:

Rogan Josh pairs best with steamed basmati rice or jeera rice, allowing the flavourful gravy to shine. It also goes well with tandoori roti or naan, making it a hearty and satisfying meal. A side of yogurt or cucumber raita adds a cooling contrast to its bold spices.

Shahi Tukda

Shahi Tukda is a rich and indulgent Mughlai dessert that embodies the essence of royal flavours. This delicacy features deep-fried bread slices soaked in sugar syrup, then layered with thickened sweetened milk (rabri) and garnished with nuts like almonds and pistachios. Infused with saffron and cardamom, Shahi Tukda offers a luxurious combination of crispy, creamy, and aromatic textures. Originally created in the royal kitchens of the Mughals, it remains a festive favourite, often served on special occasions and celebrations.

Best Served With:

Shahi Tukda is best enjoyed warm or chilled, topped with extra rabri for added richness. A drizzle of rose water or kewra essence enhances its authentic Mughlai flavours. It can also be paired with a scoop of malai or kesar ice cream for a modern twist.

• Mughlai Pulao

Mughlai Pulao is a refined and aromatic rice dish that embodies the richness of Mughlai cuisine. Unlike biryani, which is bold and heavily spiced, Mughlai Pulao is milder yet equally flavourful, featuring fragrant basmati rice cooked with succulent meat, dried fruits, and aromatic whole spices like cardamom, cinnamon, and star anise. The dish is often enriched with saffron, ghee, and nuts like almonds and cashews, adding a delicate sweetness and richness to the dish. With its balanced flavours and royal appeal, Mughlai Pulao is a perfect choice for those who enjoy subtle yet indulgent dishes.

Best Served With:

Mughlai Pulao pairs wonderfully with raita (yogurt-based side dish) to enhance its mild spices. It also goes well with a light mutton or chicken korma, complementing its aromatic flavours. A side of pickled onions or mint chutney adds a refreshing contrast to its richness.

• Roghni Naan

Roghni Naan is a rich and flavourful Mughlai bread known for its soft, pillowy texture and buttery taste. This leavened flatbread is made with all-purpose flour, yogurt, and yeast, giving it a light yet slightly chewy consistency. What sets Roghni Naan apart is its signature golden crust, brushed with butter or ghee and sprinkled with sesame seeds for a subtle nutty flavour. Traditionally cooked in a tandoor, this naan has a slightly crisp exterior while remaining fluffy inside, making it an excellent companion to rich Mughlai gravies.

Best Served With:

Roghni Naan pairs perfectly with creamy curries like Butter Chicken or Chicken Korma. It also complements slow-cooked dishes like Nihari or Rogan Josh, soaking up their flavourful gravies. A side of mint chutney or yogurt dip enhances its taste even further. 

• Mutton Kadai

Mutton Kadai is a flavourful and spicy Mughlai dish known for its rich, tomato-based gravy and aromatic whole spices. Cooked in a traditional kadai (wok), this dish features tender mutton pieces stir-fried with onions, tomatoes, and a bold blend of spices like cumin, coriander, and garam masala. The slow-cooking process allows the mutton to absorb the deep flavours, resulting in a dish that is both hearty and satisfying. The use of crushed black pepper and dried fenugreek leaves (kasuri methi) adds an extra layer of aroma and complexity to the dish, making it a favourite among spice lovers.

Best Served With:

Mutton Kadai pairs best with buttery naan or tandoori roti, which complement its thick, spicy gravy. It also goes well with jeera rice or pulao for a balanced meal. A side of fresh onion salad and mint chutney enhances its bold flavours. 

• Akbari Daal

Akbari Daal is a royal Mughlai lentil dish known for its creamy texture and aromatic flavours. Made with slow-cooked urad dal (black lentils) and chana dal (Bengal gram), this dish is enriched with ghee, fresh cream, and a blend of Mughlai spices like cardamom, cloves, and bay leaves. What makes Akbari Daal unique is the addition of saffron and dry fruits, which give it a slightly sweet and nutty undertone, elevating it beyond a regular dal. Slow-cooked to perfection, this dish offers a rich, velvety consistency and is often considered a luxurious treat in Mughlai cuisine.

Best Served With:

Akbari Daal pairs wonderfully with buttery naan or rumali roti, allowing its creamy texture to shine. It also goes well with jeera rice or saffron pulao for a wholesome meal. A side of pickled onions and fresh green chilies adds a refreshing contrast to its richness. 

• Shami Kebab

Shami Kebab is a classic Mughlai appetizer known for its soft, melt-in-the-mouth texture and rich flavours. Made with finely minced mutton, these kebabs are blended with chana dal (Bengal gram), whole spices, and aromatic herbs. The mixture is slow-cooked until tender, then ground into a smooth paste, shaped into patties, and pan-fried to a crispy perfection. The secret to its irresistible taste lies in the balance of spices like cinnamon, cloves, and black pepper, along with the addition of ginger, garlic, and green chilies. These kebabs are known for their delicate texture, making them a favourite in festive and royal Mughlai feasts.

Best Served With:

Shami Kebabs pair best with mint chutney and thinly sliced onions and lemons, adding freshness to their rich flavour. They also go well with parathas or roomali roti, making for a delicious meal. A side of yogurt dip enhances their taste even further.

• Butter Chicken

Butter Chicken, also known as Murgh Makhani, is one of the most beloved Mughlai-inspired dishes, known for its rich, creamy, and mildly spiced gravy. This dish features tender, tandoor-cooked chicken pieces simmered in a luscious tomato-based sauce infused with butter, cream, and aromatic spices like cardamom, cinnamon, and kasuri methi (dried fenugreek leaves). The smooth, velvety texture of the gravy, combined with the smoky flavour of the chicken, creates a perfect balance of tanginess, sweetness, and spice. Originally created in Delhi by Mughlai chefs, Butter Chicken has gained worldwide popularity for its indulgent taste and comforting appeal.

Best Served With:

Butter Chicken pairs perfectly with buttery naan or tandoori roti, soaking up its creamy gravy. It also complements jeera rice or saffron pulao, adding depth to its flavours. A side of fresh salad and mint chutney enhances the overall experience.

• Murgh Musallam

Murgh Musallam is a grand Mughlai delicacy that showcases the richness and opulence of royal cuisine. Translating to "whole chicken," this dish features a whole chicken marinated in a blend of yogurt, spices, and saffron, then stuffed with a flavourful mixture of boiled eggs, minced meat, and dry fruits. The chicken is slow-cooked in a rich, aromatic gravy made with onions, tomatoes, cashews, and a medley of Mughlai spices like cardamom, cinnamon, and nutmeg. The result is a succulent, juicy, and deeply flavourful dish that was once a centrepiece at royal feasts.

Best Served With:

Murgh Musallam pairs best with saffron-infused basmati rice or jeera rice, which enhance its rich flavours. It also goes well with naan or sheermal, allowing the luscious gravy to be enjoyed with every bite. A side of pickled onions and mint chutney adds a refreshing contrast to its indulgent taste.

• Pasanda

Pasanda is a creamy and mildly spiced Mughlai dish made with thinly sliced marinated meat, usually lamb, mutton, or chicken. The name "Pasanda" comes from the Urdu word meaning "favourite," as this dish was highly favoured in the royal courts of the Mughals. The meat is marinated in a mixture of yogurt, ground nuts, and aromatic spices, then slow-cooked in a velvety gravy made with onions, tomatoes, cream, and saffron. The use of almonds and cashews gives the dish a nutty richness, while whole spices like cardamom and cloves enhance its fragrance. Pasanda is known for its smooth, mildly spiced flavour, making it a comforting yet indulgent meal.

Best Served With:

Pasanda pairs best with buttery naan or tandoori roti, soaking up its rich, creamy sauce. It also complements jeera rice or saffron pulao, creating a balanced and flavourful meal. A side of cucumber raita or pickled onions enhances its taste with a refreshing contrast.

• Chapli Kebab

Chapli Kebab is a flavourful and rustic Mughlai-origin kebab known for its spicy, tangy, and juicy texture. This kebab is made from coarsely minced mutton or beef, blended with a mix of whole spices, pomegranate seeds, crushed coriander, green chilies, and fresh herbs. Unlike other kebabs, Chapli Kebab is shaped into large, flat patties, making them distinct in appearance and taste. The secret to their juicy texture lies in the addition of tomatoes and eggs, which help bind the mixture while keeping it moist. Traditionally pan-fried in ghee, these kebabs develop a crispy crust while remaining tender inside, making them a favourite street food and Mughlai dish.

Best Served With:

Chapli Kebabs are best enjoyed with naan or tandoori roti, complemented by a side of mint chutney and yogurt dip. They also pair well with fresh salad, pickled onions, and lemon wedges, enhancing their bold, tangy flavours.

 

• Sheer Kurma

 

Sheer Kurma is a traditional Mughlai dessert made with vermicelli, milk, dates, sugar, and dry fruits, slow-cooked to a creamy perfection. Flavoured with saffron, cardamom, and rose water, it has a rich, aromatic taste, often prepared during Eid and special occasions. The addition of ghee-roasted nuts and khoya enhances its indulgent texture, making it a royal treat.

Best Served With:

Enjoy Sheer Kurma warm or chilled, topped with extra dry fruits and saffron milk. It pairs well with naan khatai or flaky parathas for an authentic festive touch.

Best Cities for Authentic Mughlai Food:

• Delhi: Old Delhi’s kebabs, biryanis, and kormas are a Mughlai food paradise.
• Lucknow: The city of Nawabs is famous for Tunday Kebabs and rich Awadhi dishes.
• Hyderabad: Home to the legendary Hyderabadi Biryani and spiced Mughlai curries.
• Kolkata: Known for its delicious Mughlai Paratha and fusion Mughlai dishes.
• Bhopal: A hidden gem offering kebabs, kormas, and fragrant biryanis.
• Agra: Mughlai flavours thrive here with succulent kebabs and royal gravies.
• Mumbai: Mohammed Ali Road is a hotspot for Mughlai delights, especially during Ramadan.
• Jaipur: A mix of Rajasthani and Mughlai flavours, with spiced kebabs and creamy curries.
• Amritsar: Surprises with its selection of flavourful Mughlai dishes.
• Chennai: Offers a unique South Indian twist to Mughlai cuisine.

Each city offers a rich culinary experience for Mughlai food lovers!

Mughlai cuisine embodies the richness and heritage of royal flavours, offering a perfect blend of aromatic spices, creamy textures, and slow-cooked perfection. Each dish reflects centuries of tradition, making it a cherished part of India’s culinary legacy. Whether enjoyed at iconic eateries or fine dining restaurants, its indulgent flavours promise an unforgettable experience, transporting you to the grandeur of the Mughal era. The fusion of flavours, textures, and cooking techniques makes it a timeless favourite among food lovers. Exploring this cuisine is not just about taste but also about reliving a piece of history on every plate.

Since traditional Mughlai dishes require expertise, the best way to enjoy them is at renowned restaurants. Club Mahindra, with its 140+ Club Mahindra resorts worldwide, offers a variety of authentic dining experiences, including rich Mughlai flavours.

With a Club Mahindra membership, you get access to easy booking, top-notch hospitality, and diverse culinary experiences across India and international destinations. So, on your next vacation, savour these royal flavours while making unforgettable memories with your loved ones.