Akbar's Royal Kitchen: A Culinary Revolution of Flavors & Secrets

• Akbar's royal kitchen was the most prosperous Mughal kitchen, revolutionizing Indian culinary art with diverse Turkish, Persian, and Indian flavors.
• Emperor Akbar, a connoisseur of food, gradually increased vegetarian dishes in his diet due to influence from Jain and Hindu scholars.
• Food was cooked in gold/silver vessels, secured, tasted, and packed in color-coded cloths with Mir Baqawal's seal before serving.
• The kitchen prepared unique dishes like Dry Fruit Stuffed Bitter Gourd and Yogurt Lentils, along with Kulfi, as detailed in Ain-e-Akbari.
• Akbar ate once a day, usually in solitude, and his diet included a wide array of non-vegetarian, vegetarian, and dessert items.

Why It Matters: Akbar's royal kitchen was a hub of culinary innovation, blending diverse flavors and strict protocols.