This whole roast chicken, murgh musallam, is very popular in the north and north-eastern parts of India. Another great example of Mughal cuisine, it is mildly spiced, with a thick and rich sauce based on yoghurt and tomato.
The classic North Indian tandoori chicken. Originally from Persia, it is not hot, but has a gentle and subtle spice background. Part of the flavour comes from the slightly charred outside of the chicken.
This lamb korma recipe epitomises all that is special about Mughal cuisine. Korma bahadur shahi is mild, with aromatic spices, creamy texture, dried fruit, nuts and the main ingredient highlighted to perfection.