From Our Kitchen

# Mughlai Cuisine at The Sultani

A royal legacy on your plate.

Close your eyes and imagine the grand courts of the Mughal Empire — shimmering chandeliers, velvet thrones, and the air filled with the aroma of saffron, cardamom, and slow-roasted meats. This is the world of Mughlai cuisine, born in the royal kitchens of emperors like Akbar, Jahangir, and Shah Jahan.

At The Sultani, we do not just cook Mughlai food. We revive history, celebrating a golden age of gastronomy where every dish was crafted with devotion.

### The Philosophy of Mughlai Cooking

Rich, creamy gravies made with nuts, cream, and yoghurt. Aromatic whole spices like cardamom, cloves, and cinnamon. Slow-cooking techniques that extract maximum flavour. A balance of sweet, savoury, and spicy notes. And the use of luxury ingredients — saffron, rose water, dry fruits, and pure ghee.

### Our Mughlai Masterpieces

Mutton Rogan Josh — tender mutton slow-braised in a rich gravy of Kashmiri red chilies, fennel, ginger, and cardamom, finished with saffron-infused milk.

Chicken Korma — a luxurious, slow-cooked curry made with cashew nuts, melon seeds, poppy seeds, and fresh cream.

Dum Pukht Mutton — meat cooked in its own juices with whole spices in a sealed clay handi.

Shahi Paneer — soft paneer cubes in a rich tomato-cream gravy, infused with green cardamom.

Dal Bukhara — black lentils simmered overnight with butter, cream, ginger, and garlic.

### The Sultani Dining Experience

For those who want the ultimate experience, we offer our Royal Sultani Thali — a magnificent platter featuring a selection of our most beloved Mughlai dishes, served with fragrant biryani, freshly baked naan, and decadent desserts.

Mughlai cuisine is more than food — it is a legacy. At The Sultani, we are proud to be the custodians of this legacy, serving each dish with the same passion and precision as the royal chefs of old.

← Back to Journal Order on WhatsApp