*VEG KEBAB PLATTER
A Delhi Mughlai non-vegetarian thali is a complete meal inspired by the Mughal-influenced food culture of Old Delhi, Shahjahanabad, Jama Masjid, Daryaganj and wider North Indian Muslim and Punjabi-Delhi kitchens. In Hindi/Urdu search language, it may appear as दिल्ली मुगलई नॉन-वेज थाली, Mughlai gosht thali, Delhi kebab thali, nihari thali or biryani thali. The meal normally combines a meat or chicken centrepiece with rice or bread, dal or light gravy support, salad, chutney, raita and a sweet add-on. The core components can vary by supplier. One thali may use slow-cooked nihari with khamiri roti; another may feature mutton korma, chicken changezi, seekh kebab and biryani rice. Butter chicken and tandoori chicken represent the Daryaganj and post-Partition Delhi restaurant legacy, while nihari, paaya, stew, shammi kebab, mutton burrah and khamiri roti represent Old Delhi and Jama Masjid-style food memory. A weekly home-chef tiffin may be lighter than a restaurant feast but still use Mughlai markers such as browned onion, whole spices, saffron notes, cardamom, clove, mace, yoghurt, cashew paste, cream or slow bhuna gravy. This page is strictly non-vegetarian. It can include chicken, mutton, goat, egg, kebab, biryani, bone-in curry, dairy, nuts, ghee, cream and yoghurt depending on the supplier. It must stay separate from Delhi Mughlai vegetarian and vegan category pages. The thali promise should not be confused with fast-food biryani or generic North Indian curry; it is a curated home-chef meal from verified tiffin suppliers, with transparent menus and preparation notes.
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