The Mughals occupied India in the 16th century, adding yet another culture to a country already full of so many. They contributed their own typical cuisine and the world has gained from it. Rich dairy produce, pungent spices and more characterise this delightful style from the North, to a great extent influenced by elements of Central Asia.

However, it's difficult to imagine the flavourings, without tasting the food, so here are some authentic recipes.

Mughlai Pulao

Ingredients:

4 skinless chicken breasts
2 lbs mutton
2 cups water
4 onions
2 cups yogurt

Spices:

1 tsp red chili powder
2 tsp coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
1 tsp salt
5 cloves
5 Cardamons
5 Peppercorns
3 Garlic pods
1 inch ginger stick
1 inch cinnamon stick
1 tsp saffron

Or, as an easier alternative to the separate spices, buy some garam masala pre-made.

Preparation: Meat

Add some ghee or vegetable oil to a skillet and brown the onions. Add both the chicken and mutton and stir well. Shake on the spices and move the meat around to coat it. Pour on the water and cook until the pink chicken juices have turned white, about 20 minutes.

Preparation: Curd

Add the saffron to the yogurt and blend well. Add the mixture to the skillet and cook for an additional 10 minutes.

Chicken Mughlai

Here we see a significant difference from, say, Tandoori Chicken.

Ingredients:

2 skinless chicken breasts
4 eggs
6 tbsp cream
12 oz ghee or vegetable oil
4 tsp sugar
6 tsp ground almonds
1 tsp ginger
9 garlic cloves
6 green cardamons
2 cinnamon sticks
1 tbsp sliced almonds

Preparation:

Dice the chicken into chunks.

Crack the eggs into a bowl and add the cream, followed by the sugar. Mix well. Then heat the ghee or vegetable oil in a skillet and add ginger, garlic, cardamon and cinnamon. Add the chicken chunks and stir well. Fry for 15 minutes on medium-high.

Lower the heat to medium and pour the egg mixture onto the chicken. Simmer for an additional 5-10 minutes. Test with a fork to ensure that any pink juices in the chicken have turned white. Toss on the almonds, then serve hot.

Mughlai Paratha

This easy to prepare paratha will make a good accomaniment to either chicken dish above very nicely.

Ingredients:

3 eggs
1 lb maida (a type of refined flour)
1 cup water
1 tsp baking powder

Mix the flour with baking powder and add a pinch of salt. Add water a little bit at a time, just until the flour can be made into a thick dough. Then, roll the dough into balls about an inch in diameter. Add a drop of oil, then flatten them with the heel of your palm and fold into a half-circle. Brush the flattened dough with well-beaten egg.

Get out your tava (an iron griddle) and heat it to medium-high. Pour on some vegetable oil, just enough to coat the bottom. Then fry the dough half-circles, flipping when brown.