The royal cuisine of northern India is famous, and for a good reason. Developed between the fifteenth and the nineteenth centuries in the brilliant courts of the Mughal Emperors, this food turns cooking into the finest of arts. Fusing Vedic, Persian, Arabic and other cooking, as well as adding a few European touches, this food distills taste down to its essence and creates meals that have defined fine dining, both inside and outside of India.

Kebabs of lamb and goat that melt in your mouth, roasted meats, curries and even beef dishes are the result of this incredible fusion of cuisines. However, there are also many vegetarian options, based on beans, peas and lentils, and spiced in such a way as to create a delicious combination of tastes. Biryani, a rice dish that comes in many different varieties, has been reputed as an aphrodisiac in the past. Tandoori dishes originate from this royal food, as well, producing naan, tandoori roast meats and many other foods. Expect to encounter yogurt marinades and spicy chutneys, too.

These dishes are stilled cooked today over wood fires, and the result is just as good as it was when they were served to royalty centuries ago. I've put together a few recipes to show off the tastes of India's royal cooking. They've been simplified for non-Indian kitchens, but the overall flavor is just the same.

Lamb Korma

2 1/2 pounds lamb, cut into small chunks

2 cloves garlic, minced

1/2 ounce fresh ginger, minced

1 onion, chopped fine

1 stick butter

1/2 cup plain whole milk yogurt

2 tablespoons tomato paste

1 tablespoon powdered coriander

2 whole cloves

2 cardamom pods

1 teaspoon turmeric powder

1 teaspoon cumin powder or seed

1 small cinnamon stick

cayenne powder, to taste

salt, to taste

Combine garlic and ginger in a small bowl with two cups cold water. Melt half of butter and sautee spices until browned, then add onion and cook until transparent. Add tomato paste, yogurt and salt. In remaining butter, cook meat until golden, then stir in spice mixture and ginger/garlic infusion. Simmer until tender, adding additional water as needed. Reduce sauce until quite thick. Serve with basmati rice.

Kubani Ka Meetha

1/2 pound dried, pitted apricots

2 cups boiling water

4 tablespoons ground almonds

1/4 teaspoon almond extract

heavy cream, whipped

Combine water and apricots in a saucepan, bring to a boil, and cook over medium heat for half an hour. Mash apricots, then add almonds and cook until thickened. Add almond extract and sugar, and heat until consistency is even. Cool and top with whipped cream.