Mughlai cuisine is a rich, opulent Indo‑Persian culinary tradition that emerged in the imperial kitchens of the Mughal Empire between the 16th and 19th centuries. It blends Persian and Central Asian techniques—such as yogurt‑based marinades, braising, dum (sealed slow‑cooking), and tandoor roasting—with Indian spices like cardamom, cloves, and pepper to create deeply aromatic, luxurious dishes. Signature preparations include biryani, korma, kebabs, haleem, and saffron‑infused desserts, all characterized by their use of ghee, nuts, dried fruits, and layered flavors. Mughlai cuisine became a symbol of royal abundance and cultural fusion, and today it remains foundational to North Indian and Pakistani cooking.