The Last Mughal Al Barsha Menu, Dubai

The Last Mughal

Al Barsha

Biryani / North Indian / Indian

Del Fee 7 AED Del Fee 7 AED No Min Order No Min Order Del Time 45 Min Delivery Time 45 Min

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Most Popular

Intikhab E Biranj (Rice Dishes)

In keeping with the vegan food choices of certain Mughals, this aromatic Zafrani biryani was prepared in kewra and spices of all kinds, without the meat.

Intikhab E Biranj (Rice Dishes)

Mutton was the favorite meat of Mughals, emperors and empresses alike. This mutton biryani was slowly cooked in spices, under dum to feast the eyes and tongues of majestic Mughals.

Intikhab E Biranj (Rice Dishes)

In contrast to his ancestors, Babur loved lean meat and preferred fish in every dish. The khansamas hence devised this custom fish biryani recipe to fulfil the special requirements of the Mughal king.

Aaghaaz E Tanawal (Starters)

This Kachumar salad is an ode to the lady love Anarkali, whose flavor is still loud and proud in the Mughal dynasty despite crushing set of events.

Aaghaaz E Tanawal (Starters)

Fresh from the Mughal gardens, this green salad is a refreshing palate cleanser.

Aaghaaz E Tanawal (Starters)

This raita recipe was introduced by Queen Nur Jehan (Mehru Nisa) who contributed widely to the culinary aesthetics of Mughal food and pre sented a range of yogurt delicacies.

Aaghaaz E Tanawal (Starters)

The juicy, tender, richly marinated chicken kebabs wrapped in freshly baked savory breads are an ode to the Mughal legacy.

Aaghaaz E Tanawal (Starters)

Delicious mutton kebabs layered in floury goodness that transports you to the exotic Mughal era.

Aaghaaz E Tanawal (Starters)

A Lentil Soup with magical herbs and spices to set your taste buds to a majestic Mughal journey.

Shahi Angeethi (Bbq&Grill)

The only enticement that could lure Jahangir away from Anarkali was this mildly spiced chicken tikka barbequed par excellence.

Shahi Angeethi (Bbq&Grill)

The humble chicken that set the Mughal taste buds to fire contained layers of spice, chilli and masalas cooked on burning coals to enhance the heat.

Shahi Angeethi (Bbq&Grill)

Salacious chicken with bone, skewered and slow cooked in the ancient clay oven (tandoor) had been a mutually preferred snack selection of the Great Mughals.

Shahi Angeethi (Bbq&Grill)

The most desired appetizers of the Mughals, these velvety chicken Kebabs are marinated and doused in cream and Mughlai masalas, and cooked in a tandoor till silky smooth texture.

Shahi Angeethi (Bbq&Grill)

Salivating the Mughal dynasts were these tenderized chicken kebabs, drenched in seasonings & masalas and grilled golden on skewers.

Shahi Angeethi (Bbq&Grill)

Bihar ruled the dastarkhwans of Mughlai reign through these barbe qued chicken strips bursting of uniquely tempting flavors of five spice, yogurt and char.

Shahi Angeethi (Bbq&Grill)

Saturated in cream, organic spices and aromatic herbs, these melt in the mouth chicken treats had the Mughal taste buds hooked.

Shahi Angeethi (Bbq&Grill)

This griddled chicken appetizer with a vibrant tint, dash of oil and a furtive marinate is a crown of the Mughal culinary experience.

Shahi Angeethi (Bbq&Grill)

Combining the elements of water and fire, this succulent fish tikka grilled to perfection has royalty stamped on its sumptuous flavors.

Shahi Angeethi (Bbq&Grill)

A melt-in-the-mouth skewered Mughlai delicacy prepared with minced mutton and blended spices that melted the heart of meatatarian Mughal Emperor Shahjahan.

Shahi Angeethi (Bbq&Grill)

These eclectically marinated, tenderized, thinly sliced mutton fillets roasted on coal smoke leave even Mughal rajahs drooling for more.

Shahi Angeethi (Bbq&Grill)

A favorite of the mighty Mughal Emperor Aurangzeb, these lip-smack ing, spice infused mutton chunks straight from the coal are a league of their own.

Shahi Angeethi (Bbq&Grill)

Prepared with mice meat, tomatoes, onions, herbs and a variety of spices this kebab had the Mughal Sultanate on its feet (chapals), craving for more and more.

Shahi Angeethi (Bbq&Grill)

The prayers of chicken lovers have been answered in this mouth water ing collection of chargrilled chicken tidbits put together by Khansamas of the Mughal kitchens.

Shahi Angeethi (Bbq&Grill)

The one-stop shop for carnivores containing barbequed range of chick en, mutton and fish is fit for a Mughal King.

Shahi Angeethi (Bbq&Grill)

This platter of grilled, charcoaled, smoked mutton and chicken assort ments is a regal palate pleaser.

Tuaam E Khaas (Special Dishes)

Prepared with a combination wheat, barley, meat, pulses, lentils & spices and flame cooked for half a day, this creamy gravy is a blend of flavors and nutrients that were much needed to govern the Mughal Empire.

Tuaam E Khaas (Special Dishes)

This stew made from slowly cooked meat and bone marrow in large caul drons, has been a breakfast staple for the Mughlai Nawabs.

Tuaam E Khaas (Special Dishes)

The chicken chunks marinated in yogurt and ground spices, coal smoked and cooked in a rich, creamy, tingling tomato sauce constitutes the Mughlai tantalizer Tikka Masala.

Tuaam E Khaas (Special Dishes)

This dish consisting of tiny chicken seekh kebabs cooked in a peppery relish had been a mood elevator for the last Mughal Ruler and poet, Bahadur Shah Zafar.

Tuaam E Khaas (Special Dishes)

The Mighty Mughals loved food variety and this dish, cooked with fenu greek leaves, chicken and Indian spices was preserved as a legacy by the royal khansamas.

Akbar Shahi Shorbay (Curries)

Prepared in rich buttery sauce, these boneless tandoori chicken cubes were fed to flatter the Mughal Monarchs.

Akbar Shahi Shorbay (Curries)

This chicken dish, cooked in creamy yoghurt, tangy pickles and zingy seasonings was presented in clay handi to the Queen of hearts Noor Jehan, not very long ago.

Akbar Shahi Shorbay (Curries)

This mutton dish cooked in yoghurt and special pickle spices, served in a clay pot used to be served to the Mughal kings and queens in their lush gardens on Shahi dastarkhwans.

Akbar Shahi Shorbay (Curries)

These marinated fish chunks prepped in a masala sauce historically served a tasty solution to Babar’s seafood cravings.

Akbar Shahi Shorbay (Curries)

Mixed with well-cooked mutton, tomato puree, onions and seasonings, this modest okra dish marked its place in the Mughal cuisine.

Akbar Shahi Shorbay (Curries)

Prior to Popeye being conceptualized, the royal cooks of the Mughal Dynasty brewed up this spinach-in-meat recipe that provided the warrior kings with nutritional strength and nourishment.

Akbar Shahi Shorbay (Curries)

The mutton seekh kebab chunks sautéed in a spicy gravy sauce was Humayun’s preferred repeat dish.

Akbar Shahi Shorbay (Curries)

This complex spicy delicacy is a combination of minced meat and large meat strips with bags of flavors that originated and flourished in the Mughal era.

Intikhab E Biranj (Rice Dishes)

This plain steamed rice is a perfect accomplishment to any Mughlai curry.

Intikhab E Biranj (Rice Dishes)

In keeping with the vegan food choices of certain Mughals, this aromatic Zafrani biryani was prepared in kewra and spices of all kinds, without the meat.

Intikhab E Biranj (Rice Dishes)

Mutton was the favorite meat of Mughals, emperors and empresses alike. This mutton biryani was slowly cooked in spices, under dum to feast the eyes and tongues of majestic Mughals.

Intikhab E Biranj (Rice Dishes)