Bengali cuisine
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Bengali cuisine is the culinary style of Bengal, comprising now most of Bangladesh, Indian states of West Bengal, Tripura, eastern part of Jharkhand known as Manbhum and a region of Assam known as Bar
Fried hilsa fish served over rice
Halva served with raisins and nuts
A bowl of mutton biryani
Haleem, a stew
Mughlai cuisine
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Mughlai cuisine consists of delicately-spiced dishes developed or popularised in the early-modern Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indi
Murgh musallam, a Mughlai dish of spiced marinated chicken
The Mughal Emperor Jahangir entertaining Shah Abbas, with servants and refreshments. By Bishandas, c. 1620
Mutton biryani
Keema matar