The popularity of Indian cuisine has reached new height. This is true not only in India but also in the other countries where there has been a revolution in what is called Indian cuisine.
From the beautiful green valley and gurgling stream of Kashmir to the Land of Nawabs at Lucknow through the vast expanses of the mustard field in the Punjab , the northern belt has a surfeit of recipes that can take one's breath away. For the earthy people of Punjab , eating is pleasure to be pursued with equal vigor and energy exhibited in their local bhangara.

Mughlai cooking lays stress on good food ingredients, low flame and rich spices.
Mughlai cuisine is combination of flavours and seasonings, the variety, the flavours being created by roasting or grinding whole spices of combined spices, seasoning and fresh herbs to create distinctive and delicious mouth watering culinary delights.

The rich flavour of these culinary delights can make the tongue drool with excitement. The succulent kababs and the tongue tickling taste of parathas have sent many a poet into rapture.

Mughlai cooking is the Legacy of Mughals who were fond of good food. The blending of spices over low heat and extracting the inner flavour of each ingredient is important in Mughlai cuisine.