A History of Mughal Cuisine through Cookbooks from The Heritage Lab

544322_10151555158737139_1234962013_nPreparation of betel for the Sultan Ghiyath al-Din, from The Ni'matnama-i Nasir al-Din Shah, 1495-1505 (opaque w/c on paper)from The Ni'matnama-i Nasir al-Din Shah, 1495-1505 (opaque w/c on paper)coffee_route_06_0h_sp2l_same_size_seq_or_stack_photo_2_of_4_high_res_bl_751430_mincing__lg-1024x714i_sp2l_same_size_seq_or_stack_photo_3_of_4_high_res_bl_751422_detail_c_lg-800x445j_sp2l_same_size_seq_or_stack_photo_4_of_4_high_res_bl_751431_2_lg-1024x527o_sp4l_high_res_bl_751431_sherbet_detail3_smshah-tahmasp-i-and-mughal-emperor-humayun-meet-mural-chehel-sotoun-palace-isfahansweetsa70459bc-b17d-4140-8df6-f16ebdd9600egoldspoonmughal

On any given weekend, my head is usually occupied with the thoughts of food. The taste buds have been working over time for a year now – ever since I started following my friend Richa’s amazing food stories. Turns out that Kings and Royalty had a thing for food too. The cookbooks of Akbar, Shahjahan and Aurangzeb give us an idea of the history of Mughal cuisine. Apart from royal food, you also get to look into their kitchen! For instance, the Ain-i-Akbari mentions that during the reign of Akbar, there was a Minister for Kitchen! He had his own budget, an independent accounts department and ran an army of cooks, tasters, attendants, bearers and other sundry designations. It is true – there was a time when people really lived to eat (and life sounded like Harry Potter books)!

More: http://www.theheritagelab.in/mughal-recipe-history/

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