It is considered true to a great extent that Noor Jahan was very “possessive” and strict about food and the royal kitchen. She cannot tolerate even the slightest deficiency in the food prepared by the royal kitchen. If the food went bad, his temper would rise. The staff of the royal kitchen was afraid of Noorjahan. For him, the royal kitchen was not just a place for preparing food but a symbol of power, prestige and control.
When Noor Jahan i.e. Mehr-un-Nisa became Jahangir’s most influential Begum, she not only interfered in administration and politics but also in everyday court life, especially in food. He was in charge of the royal kitchen. She used to decide what would be served at the royal dastkhawan. Which dish will be prepared on which occasion? What would be the quantity of spices and what would be the method of cooking – all these would be monitored by him.
Noor Jahan’s taste was greatly influenced by Iranian-Central Asian tradition. He made many changes in the royal kitchen, then Persian influence increased in the kitchen. In which emphasis was laid on cooking light spices, saffron, rose water, kewra, dry fruits and meat on low flame. He added some flavor to the kitchen. The broth emphasizes the aroma and color of the broth. Noorjahan liked delicious sweets. Less heavy, more fragrant, whose decoration also he paid special attention to.
Did she get angry at mistakes in the kitchen?
According to courtly accounts, if the food contained too much salt, lacked aroma or the dishes were below their prescribed standards, the cooks would not be pleased. Then she used to get angry. Used to reprimand severely. Jobs were lost from top to bottom of the kitchen staff. She believed that in a royal kitchen, a mistake was not just a matter of taste but also a matter of prestige – especially when foreign guests or aristocrats were present.
Why were you so strict?
There are three big reasons behind Noorjahan’s strictness.
1. Control over food meant control over the daily life of the emperor.
2. Jahangir was addicted to alcohol and opium, Noor Jahan tried to keep his diet balanced.
3. To show the Mughal court as the most cultured court in the world.
Noorjahan is often called stubborn, controlling and hot-tempered. Modern historians believe that his control over the kitchen was also an extension of that power.
When there is too much salt in food
This story is linked to the last years of Jahangir. It is said that one day there was a little too much salt in the Korma served to Jahangir. Even though Jahangir did not say anything openly, Noor Jahan realized this in one mouthful.
According to court reports, Noor Jahan called the kitchen inspector at that very moment. He said, “This is not the food of a common man, but of the King of India. The mistake here is not carelessness, but disrespect.” The head chef was removed the same day. For some time he was separated from the royal kitchen. Noor Jahan considered even a mistake in taste as a royal insult.
Returned the food if it did not smell good
The aroma of food was considered very important in Persian tradition. Noorjahan used to lay special emphasis on this. Once a light broth like Yakhni was served. The taste was okay but it did not have the mild aroma of kewra or rose water. According to the story, Noorjahan returned the plate without touching it. He said, “Whatever does not please the nose first, how will it please the tongue?”
After that day, it was decided to separately monitor the “aromatic spices” in the kitchen and after consulting Itrachi, the balance of aroma in the food was decided.
Foreign guests and spoiled taste
This incident is from the time when Persian or Central Asian guests had come to the Mughal court. Food was served, but the spices were a bit too spicy for Indian taste. Noorjahan did not like this at all. Court writings indicate that Noor Jahan said, “Our court is the mirror of the world.
If there is no balance in taste, then there is no balance in dignity either.” Of course, the entire kitchen staff was not changed that day but the right to decide the menu completely went to Noorjahan. After that the kitchen started running as per the choice of Begum and not just the cooks.
What were his favorite dishes?
Yakhni is considered to be Noorjahan’s favorite non-vegetarian dish. It was a dish of very light broth of mutton or chicken, made with whole spices and no or less chilli. It was considered better for health. It was also close to Persian taste. Korma was also a favorite of Noorjahan, which was made with a light gravy of curd or almonds and poppy seeds. Some strands of saffron were also added to it. There was a balance of sweet and salty in it. It is said that Korme got the status of “royal beauty” during the time of Noorjahan.
Noorjahan did not like spicy tandoori kebabs but soft, juicy, less spicy kebabs. Rice was an important part of his diet. She stayed away from heavy halwa and extremely sweet sweets. He had a special fondness for fruits.
Did she beat up the cooks in anger?
Although there are stories that Noor Jahan sometimes got so angry over the mess in the food in the royal kitchen that she would even beat up the staff, but these things seem more like court gossip or exaggerated stories of the writers of the colonial period. It is important to understand here that no matter how powerful a Mughal Begum was, it was considered against royal decorum to raise her hand directly. In case of serious mistakes, Noor Jahan would immediately remove the cook, stop his salary or send him to another department. She was strict.
What do historians say?
Modern historians believe that Noor Jahan’s resentment over food was not a personal irritation but a way of maintaining power, discipline and royal dignity. The royal kitchen was an extension of politics in that period. Noorjahan wanted to keep him under her complete control.
source
Autobiography of Jahangir – Tuzuk-e-Jahangiri
Descriptions of European travelers (Hawkins, Finch etc.)
