Mughlai Cuisine is the cuisine that comes from the kitchens of the ancient Indian aristocracy or the Moghul Emperors. This cuisine is predominant in the Northern part of India. It has a strong influence of Muslim Cooking and some of the dishes retain their Muslim names - kebabs, kofta, pulao, biryani. Mughlai Cuisine is very "spice based" and has a distinctive aroma and taste of ground and whole spices. These spices are easily available in Indian Speciality shops all over the world.

An Indian Mughlai Party is usually an elaborate and sophisticated buffet spread of main course dishes with a variety of accompaniments. A typical menu would be something like this :
* 3-4 main dishes, which would be a mix of pulses, meat and vegetable dishes
* A Rice dish (could be plain or a type of pulao)
* An Indian Bread (Chapati, Naan, Poori, Parantha)
* A Light Salad or a refreshing Yoghurt accompaniment called 'Raita'
* Traditional Indian Dessert served later on

Here are a few tips for a Mughlai Party :

• Whenever possible, use freshly ground spice powders. Roasted cumin seed powder must always be made fresh.
• Curries can usually be made a day ahead. Sometimes this enhances the flavour of the dish.
• Keep the salad light; a toss salad or plain cut salad vegetables with a lemon juice dressing would suffice.
• Always taste and adjust spices.
• Papads, Pickles, Chutneys are welcome accompaniments to an Indian meal.
• Traditional Indian sweets are a good dessert idea for this meal.