Mughlai cuisine is renowned for the richness and aromaticity of the meals due to extensive use of spices like saffron, cardamom, black pepper, dry fruits and nuts, as well as rich cream, milk and butter in preparation of curry bases. The tastes of Mughlai cuisine vary from extremely mild to spicy and are often associated with a distinctive aroma and the taste of ground and whole spices. From the Mughal period itself, one popular culinary work was the Nuskha-i-Shahjahani, A record of the dishes & recipes is believed to be prepared for the court of Emperor Shahjahan (r.1627-1658). Known as Nuskha-i-Shahjahani, features ten chapters, on Dopiyāzas, Bhartas, Salan, Korma and Dal’s; the final chapter involves Murabba, Achar, Puri, Phirini, Halwa, and basic recipes for the preparation of Yoghurt, Paneer and the coloring of butter and dough. This has influenced the development of North Indian Cuisine