The history of khichdi is very old in Indian catering, but the Mughal period gave it even more royal form. In 1590 AD, Akbar’s court scholar Wazir Abul Fazal has mentioned Khichdi in his famous book Aine-e-Akbari. There is a mention of 7 types of khichdi in the book.

The khichdi of that era was the main material, rice, moong dal, ghee and light spices. The special thing is that Ghee used in Emperor Akbar’s kitchen was sourced from Hisar in Haryana. This shows that ordinary looking khichdi was also prepared well at the court level. Apart from this, whenever Akbar did not have the desire to eat meat, he was served only khichdi.

Jehangir and delicious khichdi anecdote
Jahangir was known for his fondness and hobbies of foreign cuisine. Even among mutton, dry fruits and countless delicious dishes, when they wanted rest, they used to say that all this remove, today I will eat khichdi. His favorite dish was delicious khichdi, which was a Gujarati style khichdi. It used dry fruits and aromatic spices, which used to make it a royal level dish. This story tells that Khichdi was not only a simple food, but also a symbol of royal comfort.

Aurangzeb and Alamgiri Khichdi
Interestingly, Aurangzeb, who was not considered very fond of food and drink, loved Khichdi. His special dish was Alamgiri Khichdi, in which fish and boiled eggs were used. This Alamgiri khichdi went to other parts of the world over time and went to Britain and became Kedgere. This dish is still part of British food and it is liked in English breakfast.

Khichdi’s royal story
The journey of Khichdi shows us that it was not just a dish that was a dish on falling ill, but was present in Akbar’s kitchen as a favorite dish. It became synonymous with comfort and luxury for the Mughal emperor Jahangir. Aurangzeb’s Alamgiri Khichdi recognized international recognition. This proves that khichdi has always been a part of the common man, not only the common man’s food in India.

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