Mughal cuisine revolutionized Indian curries, introducing rich gravies, slow-cooking techniques, and exotic spices. The influence of Persian cooking methods brought a sophistication to Indian dishes, blending flavors seamlessly.

The hallmark of Mughal curries lies in their use of cream, yogurt, and nuts like almonds and cashews. These ingredients add a luxurious texture and a mild, creamy flavor to dishes like korma and pasanda.

Additionally, the Mughals popularized the use of aromatic whole spices such as cinnamon, cardamom, and cloves. These spices not only enhanced the flavor but also gave the curries their distinctive aroma.

Today, Mughal-inspired curries remain an integral part of Indian cuisine, celebrated for their richness and depth of flavor. They are a true testament to the culinary legacy of the Mughal empire.