If you don't drool at the mention of Mughlai cuisine, perhaps you should get your taste buds checked. Mughals created gastronomical revolution in India. They introduced a culinary meld between the non-vegetarian fare of the Middle East and the rich gravies that were indigenous to India. Spices were added to cram and butter, rice was cooked with meat, and dishes were embellished with almonds, pistachios, cashews and raisins. India was also introduces to the temptation of kebabs and pilafs (or pulaos), a variety of sweetmeats and ending a meal with a dessert. Most of these sweets were made of almonds, rice wheat flour or coconut, sweetened with sugar and scented with rose water.The Mughal emperors like Jahangir and Shah Jahan were great patrons of this style cooking and dining.The aroma and taste of Mughlai cuisine, seduces millions across the world. People craved to relish the clean and fresh, tangy and spicy delicious and mouth-watering cuisine that fills the stomach and soul alike.If you are bon vivant, in search of the choices of restaurants to satiate your hunger for delectable chicken lamb, seafood, vegetables, pulses, rice desserts, raitas and chutneys, Mmmm… You haved walked into the happening restaurant in the town! Our tasty appetizers and salads; clay-oven-cooked meats and vegetables from our tandoor; the exotic seasoning in masala and vindaloo dishes, the fragrant soups alluring biryanis and yummy desserts are served with the same care and attention as a home-cooked meal.Perhaps you have opened this to celebrate as occasion. As you order your favorite, remember Sealand has perfected the way to your heart, likewise the stomach.
