7 non-vegetarian dishes introduced by Mughals to India

Mughlai cuisine is known for its rich flavors and aromas, which later became part of the Indian food scenario as early as the 15th century AD. From vegetarian to non-vegetarian dishes, the cuisine offers a lot of flavors that revolve around the use of whole spices and nutrient-rich desi ghee. Let us talk about some of the non-vegetarian dishes that are no less than the gifts of the Mughals to India.

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.

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.

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 is a rich and flavorful Mughlai dish that resembles the Scotch egg in appearance. It features boiled eggs encased in a spiced minced meat (keema) mixture, which is deep-fried and served in a luscious, aromatic gravy.

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.

This is a mutton meat preparation that was introduced to India by the Mughals and has now become a staple of India. It has a deep, fragrant flavor with spices like cardamom, cinnamon, cloves, bay leaves, and fennel seeds.

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