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 Indian subcontinent with the cooking styles and recipes of Persian cuisine. In the modern era, Mughlai dishes have been adapted to diners' tastes. A well-known instance is the modification of dry yoghurt-marinated chicken tikka with a creamy sauce to form the British curry chicken tikka masala.
