At Akbar's court, dishes are not served one after another as in Europe: everything is laid out together on the dastarkhwan, a large spread of leather and brocade placed on the floor or a low platform. Guests sit cross-legged and pick from a mosaic of dishes. The Ain-i-Akbari, the great administrative register written by minister Abu'l-Fazl, classifies imperial cuisine into three families: meatless dishes (sufiyana, for abstinence days), meat dishes with rice, and meat dishes alone. Fragrant rice, spicy stews, breads, iced sherbets, and sweets all coexist in one tableau.

Red-gold filaments harvested in the Kashmir Valley, which the Mughal Empire controlled, saffron tints and perfumes grand festive dishes, sweetened milk, and even certain drinks. Soaked in a little warm milk or rose water, it becomes the edible gold of the imperial table — a discreet luxury that Akbar, who ate with moderation, reserved for dishes worthy of an emperor.