The contrast is striking. Akbar’s kitchen was anything but modest. The Ain-i-Akbari describes cooks preparing dishes using grains, greens, meats, sweet and spicy ingredients, with food arriving in vessels made of gold, silver, stone and earthenware.
Yet the emperor’s first taste was recorded as milk or curd.
The account also gives a glimpse into how carefully food was handled at the Mughal court. Cooks and kitchen officials tasted the dishes during preparation, while the Mir Bakawal, the official responsible for the imperial kitchen, supervised the process. The food was then sealed and carried to the dining area under strict supervision. Alongside the main dishes, the kitchen sent bread, curds, pickles, fresh ginger, limes and greens to the royal dining area.