Brought to India by Mughal rulers, the cooking style of royal palace kitchens owes much to a Middle Eastern culinary heritage. Richly indulgent, there’s an emphasis on succulent meats, aromatic spices, nut pastes, and floral scents rather than fiery chilli heat. Recipes: Sailana Junglee Murgh (Chicken with Red Chillies), Sher Bagh Pasande (Pot Roast Spiced Lamb), Barbecued Quail