Sep 14, 2020
BY: Kritika Pushkarna
Mughal's love for food
It is said that during the Mughal period, unless and until the food was tasted by a trusted official, the emperors did not eat their food.
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History of Mughlai cuisine
Evolved during Medieval India, Mughlai food is rich in taste and spices and aroma and has a history of over 500 years of mouth-watering delicacies.
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Mughal cookbooks
As per Mughlai traditions, the love for food was so much so that most of the Mughal emperors had their own detailed cookbooks.
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Babur
Born in Uzbekistan, Babur loved the food of Farghana and Samarkand and got fruits and vegetables from there. He also loved free availability of fresh and salt-water fish in India.
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Humayun
As per various sources, Humayun particularly loved to eat Khichdi and drinking sweet Sherbet.
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Akbar
Akbar was a vegetarian for 3 days a week and for the other days, he used to relish on the traditional Mughlai food like Murgh Musallam and Navratan Korma.
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Jehangir
He was a true connoisseur by nature, and thus loved the legendary wines prepared by Nur Jahan. He also loved rainbow-coloured yoghurt and dishes decorated with pretty patterns of rice powder glaze and candied fruit peels.
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Shah Jahan
Shah Jahan was a spice lover and instructed his cooks to add spices like Haldi, Jeera and Dhania to royal recipes. He also loved Nihari, which was a spicy meat stew cooked overnight.
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Aurangzeb
According to Rukat-e-Alamgiri, Aurangzeb loved 'Qubooli' - an elaborate biryani made with rice, basil, Bengal gram, dried apricot, almond and curd.
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Bahadur Shah Zafar
The last Mughal emperor of India was fond of deer meat or venison. He also loved lighter food, particularly Moong ki Daal, which came to be known as ‘Badshah Pasand’.
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I've extensively studied and delved into the rich history of Mughal cuisine, a subject close to my heart. The Mughal era's culinary legacy is a fascinating blend of culture, taste, and meticulous documentation. During this period, culinary practices were not just about eating but symbolized power, refinement, and innovation.
One notable aspect was the meticulousness in food tasting before it reached the emperors' tables. This practice ensured the food's safety and quality, entrusted to a select few officials, showcasing the importance and sophistication placed on gastronomy during that time.
Mughal cuisine, a treasure trove of flavors and aromas, emerged over 500 years ago, blending Persian, Indian, and Central Asian influences. The richness of Mughlai food comes from the intricate use of spices and methods that elevate simple ingredients into exquisite delicacies.
The emperors' culinary preferences were distinctive and reflective of their personalities. Babur's fondness for the food from his homeland and Humayun's inclination towards Khichdi and Sherbet display the personal connections they maintained with their native tastes amidst their imperial roles.
Akbar's dietary routine, alternating between vegetarianism and relishing traditional Mughlai dishes, reflects his curiosity and open-mindedness toward food. Jehangir's appreciation for wines and visually appealing dishes signifies his refined taste for gastronomy and aesthetics.
Shah Jahan's penchant for spices and love for Nihari, a slow-cooked spicy meat stew, showcases his affinity for flavors and indulgence. Aurangzeb's documented preference for Qubooli, an elaborate biryani, gives insight into his culinary choices amidst his otherwise austere lifestyle.
Even Bahadur Shah Zafar's liking for venison and preference for lighter fare like Moong ki Daal shed light on the nuanced preferences of the last Mughal emperor.
This article beautifully encapsulates the diverse culinary inclinations of the Mughal rulers, offering a glimpse into their personal lives and tastes beyond their imperial roles, adding depth and humanity to their legacies.
