Having glimpsed something of the extravagant courtly presentations and the fabulous wealth that supported the Moghul empire, we can begin to understand why the culinary style could not fail to be elevated into the surrounding extravaganza of state.

The fruits and vegetables for which Babur had pined were now grown in profusion – melons, peaches, apricots, walnuts, pistachios, almonds, plums, apples, pears, cherries, chestnuts and special grapes varieties came together to combine with local produce like mangoes, oranges, limes, jackfruit, coconuts, pineapples, star fruit, plantains, tamarind, sugar cane and, of course, the full gamut of spices.

With more than 400 cooks in Akbar's kitchen, there was great potential for experimenting to produce perfect blends of marinades and sauces combining meats and fruits, and using spices for their aromatic and pungent attributes as well as for their medicinal qualities. Royal banquets became a focus of entertainment at the Moghul courts. We must pay our salaams to Abul Fazl, the philosopher poet and Akbar's favourite courtier and confidant, who introduces us to those dishes which became, and remain, the classical dishes of India – Moghul or Moghlai style.