Spicy fried calamari mughlai style with sweet fragrant rice

As a child I am introduced to mughlai or mogul cuisine. Not very far from my father’s shop around the corner from the bus station is where the Indians do their trade—fragrant spices, copperware, chillis and onions drying out on nets—shops which always have a steep flight of steps at the front. Below the steps are the money lenders, above, the heavenly food. A nearby restaurant called the Taj Mahal is where my paternal aunt (who looks after me a lot of the time) takes me to eat banana, chutn