The Mughals in India ruled for hundreds of years. He was fond of many things, in which his choice of food was quite different. In this way, Mughal emperor Akbar was deeply influenced by Indian catering. Salma Hussain has written many books on the dishes that eat in the Mughal period. According to him, he used to eat only vegetarian food three days a week. His special kitchen garden was watered with rose water, so that the fragrance in the vegetables would remain. In the last years, he gave up alcohol and started eating only once a day. For water, they used to drink only Ganga water, which they considered pure and healthy.

The protection of food was also given in the Mughal rulers. At first it was tried to taste reliable officers, then sealing it and sent to the dining room under the supervision of the army. Even water was cooled by asking ice from the Himalayas.

Another Mughal emperor Shah Jahan was very fond of eating. Shah Jahan loved the taste of spices. They used to drink alcohol restrainedly. Their food was often cooked in Yamuna water. He was very dear to him especially. During their era, the Mughal kitchen saw a diversity of spicy dishes.

Mughal emperor Jahangir catering
According to Tuzuke-Jahangiri, the food of Mughal emperor Jahangir was affected by his wine and opium habit. He was very fond of wine. Apart from this, he also had a habit of taking opium. Many times he used to get so weak in a state of intoxication that he had to take him out of the court. During the era of Jahangir, royal feast and drink had special significance in the culture of the court.

Babur and Humayun Vatan and Iranian taste combination
Babur, who came to India from Fargana and Samarkand, remembered the food of his homeland. In India, he liked fresh and saltwater fish. At the same time, Humayun added the taste of Irani catering in the Mughal court. He particularly liked khichdi. From his era, Persian style started appearing in the Mughal food.

Aurangzeb simplicity and righteousness
Aurangzeb was of very religious nature. He spent most of the time of life while eating vegetarian food. He loved Kubuli Biryani, which was made of gram, apricot, basil and almonds. His simplicity filled catering style created a unique place in the Mughal tradition.

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