The Mughal Feast: A charming chronicle

Mughal cuisine becomes formed by all kinds of effects: Turkish, Afghani, and Persian, jumbled in with Kashmiri, Punjabi, and a hint of Deccan. Each emperor additionally had his favorites, and Shah Jahan is credited with including new spices to the delicacies. Meals within the royal household began with the recitation of the Bismillah-e-Rahaman-e-Rahim — inside the name of Allah, maximum gracious, maximum merciful.

Salma Yusuf Husain records recipes from the kitchen of the emperor Shah Jahan in a brand new ebook — The Mughal Feast (Roli Books, 2019) — a transcreation of the Nuska-e-Shahjahan. The following excerpt from The Mughal Feast: Recipes from the Kitchen of Emperor Shah Jahan has been republished with permission from the writer and Roli Books.

Shah Jahan, taken into consideration one of the finest Mughals, changed into the 5th Mughal emperor of India. He ruled over the tremendous empire left with the aid of his grandfather Akbar from 1628 to 1658. As the 0.33 son born to Emperor Jahangir, first of all, it seemed not going that he could be the selected inheritor to prevail his father. Even after the demise of Akbar, he remained distant from courtroom politics while his brothers have been engaged in conflicts over the throne. However, with time he became formidable, grew closer to his father, and ultimately named the emperor upon Jahangir’s demise in 1627.

In 1638, Shah Jahan moved his capital from Agra to Delhi, perhaps due to the summer heat of Agra, and known as Shahjahanabad. Shah Jahan’s reign became basically a period of peace wherein literature flourished, schooling made potent strides, and architecture, portray, poetry, and song advanced in leaps and limits. He made India a rich center of arts, crafts, and structure and is rendered memorable in records for the Taj Mahal and the Red Fort of Shahjahanabad.

Mughal Feast

The silver twilight of Mughal civilization started with Shah Jahan. Delhi turned into now a sanctuary of an urbane, sophisticated courtroom that had flavor, even elegance. By early 1730 the town had absorbed diverse factors from neighboring regions and witnessed a mingling of international and national traces and an interchange of thoughts, customs, and food.

The Portuguese dating with the Mughals had already been hooked up a long time again, alongside the alternate routes. Hence the imperial kitchens, besides Indian elements, saw an extra element added using the Portuguese chili. The chili turned into very similar to the lengthy pepper, already in use, and therefore did no longer look too unexpected to royal cooks. However, it had the recent flavor.

Other veggies like potatoes and tomatoes were also regarded at the scene, and the meals of the Red Fort became wealthy in coloration, hot in flavor, and varied as compared to the tasteless meals of its ancestors. Qormas, qiyas, pulaos and kababs, and greens in distinctive clothing, except European cakes and puddings, decorated the desk.

Cooking and serving meals within the royal kitchens changed into a riot of colors, fragrances, experiments, table manners, and protocols. The emperors typically ate with their queens and concubines, besides on festive occasions, once they dined with nobles and courtiers. Daily food has been commonly served by way of eunuchs. However, an intricate chain of command observed the food to the table.

The Hakim (royal medical doctor) deliberate the menu, ensuring to include medicinally beneficial elements. For example, every grain of rice for the pulao changed into covered with silverware, which aided digestion and acted as an aphrodisiac. One account statistics a Mughal ceremonial dinner given through Asaf Khan, the emperor’s wazir, throughout Jahangir’s time to Shah Jahan though no outsider had ever seen any emperor while eating except once while Friar Sebastian Manrique, a Portuguese priest, became smuggled by a eunuch in the harem to watch Shah Jahan consume his food with Asaf Khan.

Once the menu was determined, a complicated kitchen workforce numbering as a minimum a few hundred — swung into action. Since many dishes had been served at each meal, an assembly line of personnel undertook the chopping and cleaning, the showering and grinding. Food became cooked in rainwater combined with water introduced in from the Ganges for the high-quality feasible flavor.

The cooking and the manner the food was served is exciting to notice food turned into served in dishes made from gold and silver studded with valuable stones and of jade, as it detected poison. The meals turned into eaten on the ground; sheets of leather protected with white calico covered the pricey carpets. This was referred to as astrakhan.

It changed into customary for the emperor to set apart a portion of food for the poor before eating. The emperor began and ended his meal with prayers; the banquet ran for hours as Shah Jahan appreciated experiencing his food, spending long hours at dastarkhwan. With time, indigenization inside the cooking fashion became obvious and positive Indian substances, like Kashmiri Vadi, sandalwood powder, sugar, betel leaves, white gourd, and Natasha, and culmination like mango, phalsa, banana, and so forth. have been used to provide distinctive flavors to dishes.


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