There is plenty of historical evidence that the Moghuls looked to Persia as the fount of their culture, and it was the interweaving of Persian and Indian culture that became one of the most notable features of the Moghul empire.

For the Moghuls, Persia epitomised high culture. Mughal is Persian for Mongol and Moghul is the Indianised version of the word. Persian became the language of the court, and Persian customs, literature, music, painting and architectural styles merged with the best India had to offer. It is a similar fusion of Persian and Indian culinary styles that sets Moghul cooking apart from other Indian cuisines.

In 1526 Babur the Moghul nurtured the seeds of a culture that was to become inseparable from that of India more generally. Moghul rule had begun, bringing with it a continuity of administrative systems and dynastic stability. The last Moghul ruler was deposed by the British in 1858, although a decline set in after the death of Aurangzeb in 1707. Weak rulers followed one after the other, straining the political structure. The treasury was wickedly depleted in 1739 by Nadir Shah who, coming only to plunder, rode off with a grand booty including Shah Jahan's famous Peacock Throne and the Koh-i-Nor diamond. So when we speak of the Great Moghuls, it is generally with reference to Babur and his direct descendants, from Humayun to Aurangzeb, who gave India a stability that facilitated the flowering of a cultured and lavish lifestyle.

The Moghuls not only unified all but the southern tip of the subcontinent, they overwhelmed it, leaving behind a legacy of grandeur and opulence, a wealth of painting, architecture, literature and cuisine. Moghul India has been well documented by historians, but, like the chroniclers of many other cultures, they have neglected to record the historical significance of the Moghul contribution to India's culinary arts. Today when enthusiasts speak of the classical style of Indian cooking, they are referring to the legacy left by the Moghul dynasty – the Moghul or Moghlai style.

Eyes light up, the tongue caresses the lips and a knowing nod accompanies accolades when conversation turns to cooking in the Moghlai style. The adjectives used to describe it – princely, sublime, majestic, illustrious – leave no doubt about its royal status. It is food for kings and queens, courtiers and nobility, and also for modern-day enthusiasts. But before we enter the Moghul kitchen with its courtly recipes, it is worth taking a brief look at the history of the Moghul dynasty.