Cuisines

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The tastes and flavors of any city's food is largely determined by the lifestyle and attitudes of its people. Aurangabad was ruled by Mughals and Nizams for quite a long period. Mughals were known for their richness, regality and kingship and their food was the visible evidence of it. Spices, dried fruits and nuts were some of the most used ingredients in Mughlai food. The Mughal rule ended long back but their food is still dominant in the city. Unlike other cities in Maharashtra, the food of Aurangabad is highly influenced by the north Indian (mughlai) style of cooking and is quite spicy and rich in fats and carbohydrates. The sumptuous and lip smacking food of Aurangabad attracts a large number of food gourmets from all across the country. Aurangabad's food also imbibes a distinctive flavor of Hyderabadi food. The ambrosial 'biryanis' and aromatic 'pulaos' of the city are exceptionally delightful and mouth watering. Some of the most used spices in Aurangabad's food are chilly, cumin seed, dill, fennel, fenugreek and garlic. Mughlai sweets and other nawabi cuisines that are highly desired in Aurangabad are:

- Shahi Chicken Korma

- Keema Matar

- Meat Durbari

- Murg Noorjeha

- Murg Kababs Mughlai

- Biryani Badshahi

- Shami Kabab

- Seekh Kabab

- Mughlai Chicken Pulao

- Chand ka Tukda

- Kujja Kulfi

- Orange Phirni

- Rabri

- Ras Malai

- Sevian