Collection: Mughal Darbar
Dishes as biryani, korma and bhuna had once been meals of the higher courts, but the cooks of the Mughals brought their recipes to the lower and middle classes. The influence was reinforced during the rule of the British Raj, where Kolkata became the place of refuge for many prominent exiled Nawabs, notably the family of Tipu Sultan from Mysore and Wajid Ali Shah, the ousted Nawab of Awadh.
The Mughals had a particular fixation on meat, bringing mutton into mainstream Bengali cuisine as well as already known kinds of meat like chicken and venison.
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