BHAIJAAN’STIKKA
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The Recipe Room

Open an old book.
Put a new pot on the stove.

Sweet saffron rice, slow-stirred milk and a comforting bowl of dal. Meet three dishes recorded by Abu’l Fazl in the Ain-i Akbari, then explore our home-kitchen interpretations.

An imagined courtly courtyard laid with a generous feast
A little imagination, inspired by the royal table.

Adapted for a modern kitchen. These interpretations have not been kitchen-tested. The historical entries supply ingredients and quantities; the modern methods, cooking times and serving sizes are our own.

An open spice tin with colourful whole and ground spices

Keep a place at the table.

There is more to a recipe than the ingredient list. Meet the people, words and books behind this extraordinary kitchen.

The Amba Pulao link opens a separate modern recipe. Our three historical excerpts above come from A’in 24, “Recipes for Dishes”, in the public-domain English translation of Abu’l Fazl’s record.