Hyderabadi dum biriyani
Wah biryani! Monarch of oriental cuisine, it did not take long for India to succumb to this delectable dish. Today, folks go crazy over biryani with the high and the low, executive chefs and sous chefs, wayside eateries and star hotels patronizing the dish like never before. Apart from the traditional meats mixed with aromatic rice, biryanis come in innumerable avatars today with fish, prawns, eggs, quail and what not making a spread.

How did the biryani land in India? There are tales galore as to how the dish made its way to Indian shores and got firmly entrenched in the food culture of a predominantly vegetarian land. Obviously, the Mughal influence is predominant. While some say it was Turk-Mongol emperor Timur who brought a semblance of the dish to the borders of India in 1398, others give the credit to the Mughal kings who patronized the mix of rice, meat, ghee, spices and saffron.

Whatever it be, the biryani came, was eaten and stayed for ever on Indian shores. Moves to other continents like middle eastern countries

Haleem originated as an Arabic dish with meat and pounded wheat as the chief ingredients. It was introduced to Hyderabad by the Arab diaspora during the rule of the sixth Nizam, Mahbub Ali Khan, and later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan.

Mughlai cuisine is renowned for the richness and aromaticity of the meals due to extensive use of spices like saffron, cardamom, black pepper, dry fruits and nuts, as well as rich cream, milk and butter in preparation of curry bases. This has influenced the development of North Indian cuisine.

Keema matar (English: “peas and mince”),[1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic قیمه (minced meat) which is cognate with Turkish kıyma (minced or ground meat).
A chicken tikka sizzler is a dish where chicken tikka is served on a heated plate with onions. The dish is also popular in Afghanistan, though the Afghan variant (like many other Persian, Turkish, and Arab dishes) is less spicy compared to the variants in the Indian subcontinent and uses beef and lamb in addition to chicken.
Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent.[1] It consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli. It is cooked dry or in sauce, and decorated with almonds and silver leaves.
Pasanda (Urdu: پسندہ, Hindi: पसन्दा), also called Parche (Urdu: پارچے, Hindi: पारचे), is a popular meat Shahi Mughalayi dish from the Indian subcontinent, notably North India, Rampur, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Hindi-Urdu word “pasande” meaning “favourite”, which refers to the prime cuts of meat traditionally used in the dish.
first prepared by Syrian cooks in the Mughal era, “Shami” denoting their Syrian origin)
Shami kabab or shaami kabab is a local variety of kebab, originating from the Indian subcontinent. It a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines.[1] It is composed of a small patty of minced meat, generally beef, but occasionally lamb or mutton (a chicken version exists as well), with ground chickpeas, egg to hold it together, and spices. Shami kebab is eaten as a snack or an appetizer, and is served to guests especially in the regions of Dhaka, Deccan, Punjab, Kashmir, Uttar Pradesh and Sindh.
first prepared by Pashtuns in the northwest frontier of India)
Chapli Kebab or Chapli Kabab (Pashto: چپلي کباب)[α][β] is a Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. The Chapli Kabab originally comes from the northern areas of Pakistan, in particular Peshawer, capital of Khyber Pakhtunkhwa province. The Pekhawri Chapli Kabab is made with beef and is a popular street food throughout South Asia, including Pakistan, India, Afghanistan