Short answers, pulled from the story.
Mughlai cuisine is a style of cooking developed or popularised in the Mughal Empire, combining the food traditions of the Indian subcontinent with Persian and Central Asian cooking methods and ingredients. It emerged from the Indo-Persian cultural centres of the Mughal court in northern Hindustan.
The Mughals introduced the tandoor clay oven, the braising of meat, marinating meat in yoghurt, and the making of cheese. They also brought leavened bread, pilau, stuffed meat and poultry, and dried fruits to the region.
Three key manuscripts survive. The Nuskha-i-Shahjahani records dishes for emperor Shah Jahan's court (r. 1627-1658). The Khulasati Makulat u Mashrubat, with forty chapters, dates from around Aurangzeb's reign (r. 1658-1707). The Alwan-E-Nimat from Jahangir's reign (r. 1605-1627) is devoted entirely to sweetmeats.
Chicken tikka, a tandoor-grilled yoghurt-marinated chicken dish associated with Mughal emperor Babur (r. 1526-1530), was adapted in late-twentieth-century Britain by adding tomato, cream, and spices to create chicken tikka masala. It is now classified as a British curry.
Historical manuscripts list phirni and shir berenj (rice and milk puddings), falooda (cold vermicelli dessert), halva, malida (sweet dough), laddu, and several sweet dumplings including sambosa, puri, gulgula, and khajur. The Mughals also prized indigenous Indian mangoes and made green mango sherbet.
In the twentieth and twenty-first centuries, restaurants and roadside stalls simplified Mughlai cooking to a single marinated meat dish in a thick tomato or cream sauce, served with flatbreads or garnished rice. The elaborate multi-dish court format described by Edward Terry in 1615-1619, with fifty separate silver bowls, gave way to a mass-market format.