Raj cuisine is a combination of subtle tastes. Flavours are as varied as the climate of India and as exotic as the people of India.  Raj cuisine is a combination of subtle tastes. Flavours are as varied as the climate of India and as exotic as the people of India. The appreciation of spices and their various combinations is an acquired art and can only be achieved after many years of studied blending, cooking and tasting. Indian cooking is broadly in five regional groups.

The Northern and Eastern regions have had a Persian Mogual (starter) Turkish influences over the centuries and as such Mogul Emperors encouraged and patronised the development of Mogul cuisine, music architecture and arts. Persian charcoal filled clay ovens, cooked kebabs, pliau and biryani are typical examples.