In the Mughal period ghee was significant. Abul Fazl’s late 16th-century work Āʾīn-e Akbarī (“The Institutes of Akbar”), an account of the administration and household of the Mughal emperor Akbar, mentions the use of ghee in numerous recipes associated with the Mughal kitchen. Ghee appears in preparations ranging from khichdi, vegetables, and pulses to halwa, rice dishes, kebabs, and meat preparations.
verifiedCite
While every effort has been made to follow citation style rules, there may be some discrepancies.
Please refer to the appropriate style manual or other sources if you have any questions.
Select Citation Style