The Golden era in Indian history had experienced a boost in all walks of life including the culture, music, architecture and food. During that period Indians were under the rule of the Mughals who made sure to leave their imprint in all aspects of Indian life. They instilled a sense of beauty and sophistication in everything. Indians are known to have inherited the rich traditions of food and architecture from these powerful Mughals.

Mughlai cuisine has become an integral part of an Indian way of life. You simply cannot stay away from the temptation of relishing the Nihari, the Pasanda, or the Korma of North India or even the Kakori, Chapli, and the Galouti kebabs of the people of Awadh or the delicious Hyderabadi Biryani so popular in the South of India. No Indian living whether in his own country or a non-resident Indian could resist the temptation of enjoying Mughlai delicacies. You may even find super-delicious, finger-licking Mughlai cuisine in the best Indian restaurant based in St. Kilda East.

Here are some delightful spices that make Mughlai food items such as Tandoori Murg, Tandoori Jhinga, Tandoori Machli, Murg Sadabahar, Beef Pasanda etc. so special and delicious.


Known as the spice of the gods and often associated with royalty and luxury, the vibrant red strands of saffron are beautiful to look at. They also render a golden-yellow colour and a distinctive flavour to any dish they are added to. The name is derived from Arabic origins, but the majority of Indian saffron comes from the north, the states of Kashmir and Himachal Pradesh being big suppliers.

The stigma of the violet crocus flower is bright orange, and this is where we get saffron from. As few as three strands of saffron are available from each flower, and they need to be hand-picked. It is a very expensive spice but does not have to be used in large quantities to have an effect. It is a favourite in Mughlai cuisine as a flavouring and colouring agent in phirni, kulfi-falooda, biryanis, shahi tukda, and pretty much every dish there is in the Mughlai pantheon.


Mace is called javitri in Hindi and is the dried envelope that cover’s the kernel of a nutmeg. Originating from the Myristica fragrans in Indonesia, this subtle but pungent spice is used as a flavouring agent in pulao, biryani, and other rice preparations. It appears in thread-like clusters around the kernel, which are peeled, dried, and treated for 3-4 days before use. Book a table at the most popular Indian Restaurant located in St Kilda East if you wish to taste these absolutely mind-blowing delicacies.


Cardamom is an amazing spice that comes from the ginger family. It is pretty expensive and has a mindboggling aroma that goes fine with both sweet delicacies and savouries as well. It is the costliest authentic Indian spice after just Vanilla beans and saffron. You would find two distinctive kinds of cardamoms in South Asian nations such as the chhoti elaichi or the green cardamom and the badi elaichi or the black cardamom. The cardamom seeds enclosed in a pod are really spicy and fragrant. It is used in both delicious sweets, and mouth-watering savoury dishes.

Enjoy delicious Mughlai food in the hot favourite Indian Restaurant located in St Kilda East.