The city’s cuisine has been heavily influenced by Mughal food—presenting rich and complex flavours through the use of aromatic spices, saffron, nuts, yoghurt, and cream. However, MasterChef ...
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Delhi food has declined. From Mughals, British to modern eraI don’t quite understand this whole Nawab, kabab, and sharab (alcohol) thing,” food historian and professor Pushpesh Pant ...
The dish epitomizes the very best of northwestern India's opulent Mughal cuisine, with heaps of aromatic spices and a long marinade in luscious yogurt and heavy cream. Cooking lamb in this style ...
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