Persian cuisine in the context of Kolüçe

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.

Persophilia (Persian: پارسی دوستی, pârsi dusti) is the feeling or expression of interest in, respect for, and appreciation of Persians on the part of a non-Persian. More specifically, a Persophile is someone who has a strongly positive predisposition or sympathy towards Persia and the Persian people, with an admiration for their language and literature, culture (art, music, cuisine, etc.), history, or government. The earliest use of the word may have been by the Royal Numismatic Society of the United Kingdom in 1838, referring to the pro-Persian policy of a Cypriot king of Marion. The opposite sentiment is known as Persophobia.