Aug 3, 2024, 06:45 PM IST
Akbar (Mughal Empire): Murgh Musallam - A whole chicken dish stuffed with spices and cooked to perfection.
Raja Raja Chola I (Chola Dynasty): Sambhar - A staple South Indian lentil stew with tamarind and vegetables, served with rice.
Krishnadevaraya (Vijayanagara Empire): Pulihora - A tangy tamarind rice dish with spices and peanuts, popular in Andhra Pradesh.
Tipu Sultan (Mysore Kingdom): Biryani - A fragrant rice dish cooked with spices and meat, often mutton or chicken.
Rana Kumbha (Mewar Kingdom): Dal Baati Churma - A Rajasthani delicacy of lentils served with baked wheat balls and sweetened crushed wheat.
Harsha Vardhana (Vardhana Dynasty): Kheer - A rice pudding cooked with milk, sugar, and flavored with cardamom, saffron, and nuts.
Jahangir: Haleem - A slow-cooked stew made of wheat, barley, meat, and lentils. Jahangir enjoyed rich, hearty dishes like Haleem.
Shah Jahan: Nihari - A slow-cooked stew of meat (usually beef or lamb) with spices, traditionally eaten as a breakfast dish. Shah Jahan was fond of indulgent and flavorful dishes like Nihari.
This information is not DNA's opinion but obtained from media reports