Before the British people arrived in India, It was known as Bharat. Mughal attacked on Hindus. Moreover, ruled over India for a long time. Slowly People of different culture mixed up and they started exchanging and taking each other's habits and practice. There was deep difference between both cultures. Especially food and eating style was quite different, it was not a question of being vegetarian or non-vegetarian, but cultural difference was the main cause of controversy. Now Mughalai recipes are modified in quite useful way for both vegetarians and non-vegetarians, because the spices required where literally the same so as the cooking style.

In addition, some of the spices like Melon seeds, poppy seeds, Cashew Nut, Almonds, Saffron, Cardamom, Brown Cardamom, Cinnamon sticks, Mango Powder, and Asafetida, this are quit common spices in both traditions.

People love Biryani, Do-pyaza, Roganjosh, Zafrani Korma, Pasanda item etc. which item are in demand.

Mughal King was known as Badshah and the Royal Family Was called shahi family. Dishes cooked by BAVARCHI (Head chef of Royal family) were known as Shahi dishes. There was no question of cost, so all expensive spices were used, the aroma which came out of that kitchen was known as royal aroma or shahi aroma.

Consistency in aroma and taste is what one desires. To prepare shahi dish, Any Type of food can be prepared in shahi style. Take three tbs. mother sauce and fry it with oil, asafetida and salt. Add paste of tomato puree, capsicum Mix in KHASIYAT SHAHI MASALA stir thoroughly and your choice of pre cook item “that could be chicken, lamb, goat or beef meat or sea food with add saved stock in it. Then cook it for some time. It is that easy to Prepare SHAHI dish after using KHASIYAT SHAHI MASALA.

Diplomats of the Great MUGHAL emperor were enjoying status of king. As a representative of the BADSHAH, MUGHAL Diplomats where known as “NAVABS”. Royal living style of NAVAB was always using sophisticated things. May it be clothing, could be accommodation or food and its ingredients, their chefs were called BAVARCHI. Most of the NAVAB’S “BAVARCHI” coming from Bhathiyara family a traditional MUGHAL cook.

BAVARCHI the fussiest cook had designed the best recipes for the NAVAB.

NAVABI KHANA [food]; it is delicious and with a light spicy aroma. Even today wining heart’s of food lovers.

Afghanistan was the gateway to India for the Mughal Emperor. Mughal Emperor found that spices required in their kitchen were easily available in that part of India. Then they started "DAAVATS" (Parties), and Mughal Recipe was introduced in all royal Families.

Mughalai recipes had sprayed all over India.

Moreover, Mughalai cooking style and its food become most preferred because of its strong flavor. Royal Cooks have given: “DUM" style which means cooking on medium heat in sealed pots with limited liquid. This style is very close to Bhuna style, but the aroma is quite different.

Blended with Mac, anis, Nutmeg, Brown Cardamom, Coriander Seeds, Cumin Seeds and Red chilies are the main spices which bring out mind blowing aroma and taste.

Dum Biryani, Dum Aloo etc… are well known items of Mughalai cooking. Any Type of food can prepare in AFGHANI style. Take three tbs. mother sauce and add paste of tomato puree Mix in KHASIYAT AFGHANI MASALA stir thoroughly and your choice of pre cook item [“that could be vegetables, dry beans dal, chicken, lamb, goat or beef meat also see food] and add saved stock in it. Then cook it for some time.