If it is asked that during whose time among the Mughals, the royal kitchen was the most prosperous. She used to cook so many delicious dishes, one after the other. She used to experiment extensively with making food tasty. When many dishes were decorated at the table, people used to keep watching. By the way, how were these dishes prepared in Akbar’s kitchen? Then how it was packed and served on the royal table – this also has an interesting story. At the end, we will also tell you how the royal kitchen used to prepare dal by mixing it with curd, which was very dear to Akbar, along with this, the delicious stuffed bitter gourd, which was liked by the emperor.
Among the Mughal emperors, Akbar was such a king whose interests and interests were in very different areas. Was sophisticated. In fact, he made the Mughal royal kitchen a special department. The royal kitchen truly revolutionized Indian cooking during his time. While the Emperor was a lover of various types of food, he was also fond of good food. He liked vegetarianism along with non-vegetarian food, but as he came into the company of scholars of Jainism and Hinduism, vegetarian dishes started increasing in his diet.
salma hussain’s book The Emperor’s Table The Art of Mughal Cuisine Writes about this in detail. A wonderful blend of Turkish, Persian and Indian flavors was seen in his Dastarkhwan.
According to the Spanish Christian priest Monstrerate, who came during Akbar’s time, Akbar did not like meat. They ate it only seasonally. He first abstained from meat on all Fridays, later also on Sundays, then on the first day of each solar month, then throughout the month of March and finally in October, the month of his birth.
Start the meal with curd and rice
He used to start his meal with curd and rice. He liked simple food, according to the religious leader, his table was grand. In this, more than 40 dishes were served in big utensils. Cooked food was divided into three categories: first – food without meat was called Sufiyana; Second – food made from grains and meat and third – meat cooked with spices.
Food was cooked in gold and silver utensils
Water was brought and filled in earthen pots, in which a little water of Ganga was added. Food was cooked in gold, silver, stone or earthen utensils. The kitchen was guarded while cooking. Apart from the kitchen staff, no one else could even enter the kitchen at that time.
Then packing the food in red and white clothes
Before serving the food, its taste was tasted. Gold and silver utensils were wrapped in red cloth, copper and porcelain utensils in white cloth. His chief cook Mir Baqwal, after putting his seal on every utensil, would also write the name of that dish on it. Various types of pickles, chutneys, fresh ginger, lemon and green vegetables like mint and coriander were wrapped in small bags. All these had the seal of Mir Baqwal. From there, the kitchen staff, along with security guards, used to deliver Akbar’s food to Dastarkhwan. The packing of food was decorated one by one.
bread was cooked separately
Bread was cooked separately in Sikal-Khanab i.e. bakery. It was of two types – Buzurg Saman, which was cooked in the oven and was made small or big as per the need. The second was Tanak Tabagi, which was cooked on an iron plate. Tanak Tabagi was made in many ways. This bread was called chapatti. Chapati contained a good amount of refined flour. It was served hot.
Akbar’s Kulfi
Ain-e-Akbari mentions a dish in Akbar’s royal kitchen which is exactly like today’s Kulfi. It was made by mixing pistachios and saffron in condensed milk. It was sealed with dough in a conical metal device.
His alliance with the Rajputs introduced Rajasthani flavor into the royal cuisine. The deserts of Rajasthan provided good prey for Rajput hunters. The emperor’s favorite sport was hunting. Many dishes were developed and cooked in underground pits at the Shikargah. Even today this style of cooking is prevalent in Rajasthan.
Actually, Akbar mostly used to eat his meals in solitude. Used to eat food only once in 24 hours. He used to dine with his courtiers only during festival days.
Main dishes of Akbar’s kitchen
The dishes mentioned in Ain-e-Akbari. He was like this.
Non-vegetarian dishes (especially those obtained from hunting)- Many types of kebabs, korma, dopiyaza, pulao, biriyani are not used directly, but dishes like pulao and zard-birinj (saffron rice) are definitely mentioned in it. Meat obtained from hunting, which was prepared in the kitchen, included dishes made from meat of deer, peacock, pheasant, quail, duck, rabbit etc.
Vegetarian – Khichdi, khichdi-e-curd, porridge, many types of halwa. Raab (Rabri), rotis and breads, naan, roti chapatti, sheer-maal (sweet and soft bread made by mixing milk and butter), millet and jowar bread, various types of pulses, vegetables made using spinach, carrot, radish, brinjal, ladyfinger, pumpkin etc.
Sweets and desserts – Phirni, Payasam – Kheer, Murabba, Sherbet, Kulfi, Curd, Lassi, Paneer (cheese). Fruit juices and cold drinks.
Akbar’s Dum Bitter Gourds with Dry Fruits
It took about an hour to cook. However, preparation also took the same amount of time. The washed bitter gourd was peeled and used. Along with salt, tamarind leaves, raisins, boiled almonds, fried onions, chopped onions, finely chopped ginger, coriander seeds, cumin powder, yogurt, lemon juice, saffron, ghee, brown cardamom. Proof black pepper, black cumin, cinnamon and cloves.
– Cut the bitter gourd lengthwise, take out its seeds and rub salt to remove the bitterness.
– Boil bitter gourd with tamarind leaves. When it becomes soft, remove it from the flame. Keep aside to cool.
– Heat 1 tablespoon ghee in a pan; Fry the raisins. Add almonds and roasted onions; Mix well. Remove from flame and let it cool. Fill each bitter gourd with this mixture. Seal the mixture inside by tying it with a thread.
– Heat the remaining ghee in a pan; Fry the onion until it becomes light golden. Add ginger, crushed coriander leaves and cumin powder. Fry for a minute. Add curd and mix well. Place filled bitter gourd in the pan. Add remaining mixture. Cover and seal the pan. Cook on low heat for 10 minutes
– Remove the lid of the pan, add lemon juice, saffron and freshly ground spice powder.
Baked lentils with curd
Preparation time – 20 minutes. Cooking time 40 minutes.
Ingredients – Cinnamon, 1/2″ stick, Masoor Dal 2½ cups/500 grams, Curd, Ghee – 4 tablespoons – 60 grams, Salt, Onion chopped, Yogurt (pressed), Lemon juice,
Ginger juice 2 teaspoons, saffron, cloves, milk, small cardamom seeds.
– Boil the lentils by adding salt and drain the water.
– Mix curd and ginger juice in it and keep it aside for an hour.
– Grind cloves, green cardamom and cinnamon finely. Filter and keep aside.
– Heat ghee in a pan; Fry the onion until it turns golden brown. Take out one third of the onion.
– Add ground spices and fry. Add dal mixed in curd. Add one cup of water and cook on low flame.
– When the lentils are soft and cooked, add lemon juice, saffron mixture and hand-crushed brown onion. cover and cook on low heat
– Serve it after applying it.
