India Historical Recipes (Akbar period)

Ain-I-Akbar documents first 47 years of Akbar the great.

Akbar, the great was an emperor of India (1556 to 1605). Abul Fazl Allami, a friend of Akbar wrote Akbarnama. It details the first 47 years of  Akbar's rein. Ain-I-Akbar, is the third section of Akbarnama. Ain-I-Akbar gives the first documented glimpse into a Moghul Kitchen. What is Mughalai Cuisine? One can not ignore but notice the influence of Persia, Afghanistan and Rajasthan. One must also analyze the ingredients available during the period Curry Ingredients during Akbar period. Remember! Potatoes, Tomatoes, and Cauliflower have not yet arrived in India. The weight and measurement system is also different  India Akbar weight and measure system. I have tried to generate a table of Food Weights and Measures to give reader a better grasp.

A number of recipes have been translated with a complete list of ingredients and yield. Complexity is cited for not translating the cooking processes. The Packard Humanities Institute, Persian Texts in Translation. The recipes are broken down into three categories:

1. Rice, Grains, NO Meat  (Safiyana: Vegetarian)

2. Rice and Meats, Wheat and Meats

3. Meats rich in spices, eggs, yogurt etc

I have taken the effort to another step and interpreted some of the popular recipes India Historical Recipes Interpreted.