MUGHAL COURT COOKING
Azadur Rahman’s talented team of seven chefs showcases authentic and imaginative dishes to inspire our high-profile diners. Fresh British ingredients are used throughout the menu, such as Scottish lobster, Yorkshire rabbit and venison, Somerset lamb, Gressingham duck and seasonal, locally sourced vegetables.
A style developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire, it represents the cooking styles used in Lucknow, Lahore, Delhi, Dhaka and Hyderabad.
The taste of Mughlai cuisine varies from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate serving of various dishes with a variety of accompaniments.
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