Mughal Cuisine: Aurangzeb continued the culinary traditions of the Mughal Empire, which were known for their rich and diverse cuisine. Mughal cuisine was characterized by its use of aromatic spices, dried fruits, saffron, and a balance of flavors.
Extravance Reduction: In contrast to the lavishness of Mughlai cuisine during his father Shah Jahan's reign, Aurangzeb adopted a more austere and frugal approach to his diet.
Religious Piety: Aurangzeb was known as the most religious of all the Mughal emperors, and this influenced his dietary choices.
Preference for Vegetarian Dishes: Aurangzeb had a preference for vegetarian dishes, notably the Panchmel Dal, which is a traditional Rajasthani dish made from five types of lentils.
Favorite Biryani: One of his favorite dishes was Qubooli, an elaborate biryani made with rice, basil, Bengal gram, dried apricots, almonds, and curd. This dish showcased a blend of flavors and ingredients.
Fruits: He had a liking for fruits, particularly those grown in the regions under his rule. This included mangoes, which were highly favored during the Mughal era.
Dry Fruits: It's reported that Aurangzeb had a fondness for dry fruits like almonds, pistachios, and cashews, which were considered delicacies in his era.
Herbal Infusions: Aurangzeb was known to have a preference for herbal infusions and simple beverages like water infused with herbs or spices. He generally avoided alcohol.