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Mughlai cuisine, originating from the Mughal Empire's kitchens in India, blends Persian, Central Asian, and Indian culinary traditions, characterized by rich sauces, aromatic spices, and the frequent use of nuts, dried fruits, and dairy.
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Awadhi cuisine, originating from Lucknow, India, is characterized by slow cooking techniques like *dum* and *biryani*, often featuring rich gravies with aromatic spices and generous use of yogurt, nuts, and dried fruits.
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