His Majesty even extends his attention to this department, and has given many wise regulations for it; nor can a reason be given why he should not do so, as the equilibrium of man's nature, the strength of the body, the capability of receiving external and internal blessings, and the acquisition of worldly and religious advantages, depend ultimately on proper care being shewn for appropriate food. This knowledge distinguishes man from beasts, with whom, as far as mere eating is concerned, he stands upon the same level. If his Majesty did not possess so lofty a mind, so comprehensive an understanding, so universal a kindness, he would have chosen the path of solitude, and given up sleep and food altogether; and even now, when he has taken upon himself the temporal and spiritual leadership of the people, the question, “What dinner has been prepared to-day?” never passes over his tongue. In the course of twenty-four hours his Majesty eats but once, and leaves off before he is fully satisfied; neither is there any fixed time for this meal, but the servants have always things so far ready, that in the space of an hour, after the order has been given, a hundred dishes are served up. The food allowed to the women of the seraglio commences to be taken from the kitchen in the morning, and goes on till night.
Trustworthy and experienced people are appointed to this department; and all good servants attached to the court, are resolved to perform well whatever service they have undertaken. Their head is assisted by the Prime Minister himself. His Majesty has entrusted to the latter the affairs of the state, but especially this important department. Notwithstanding all this, his Majesty is not unmindful of the conduct of the servants. He appoints a zealous and sincere man as Mír Bakáwal, or Master of the Kitchen, upon whose insight the success of the department depends, and gives him several upright persons as assistants. There are also treasurers for the cash and the stores, several tasters, and a clever writer. Cooks from all countries prepare a great variety of dishes of all kinds of grains, greens, meats; also oily, sweet and spicy dishes. Every day such dishes are prepared as the nobles can scarcely command at their feasts, from which you may infer how exquisite the dishes are which are prepared for his Majesty.
In the beginning of the year the Sub-treasurers make out an annual estimate, and receive the amount; the money bags and the door of the store-house being sealed with the seals of the Mír Bakáwal and the writer; and every month a correct statement of the daily expenditure is drawn up, the receipt for which is sealed by the same two officers, when it is entered under the head of the expenditure. At the beginning of every quarter, the Díwán i buyútát* and the Mír Bakáwal, collect whatever they think will be necessary; e. g., Suk'hdás rice from Bahráich, Déwzírah rice from Gwáliár, Jinjin rice from Rájórí and Nímlah, g'hi from Hiçár Fírúzah; ducks, water-fowls, and certain vegetables from Kashmír. Patterns are always kept. The sheep, goats, berberies, fowls, ducks, &c., are fattened by the cooks; fowls are never kept longer than a month. The slaughter-house is without the city or the camp, in the neighbourhood of rivers and tanks, where the meat is washed, when it is sent to the kitchen in sacks sealed by the cooks. There it is again washed, and thrown into the pots. The water-carriers pour the water out of their leather bags into earthen vessels, the mouths of which are covered with pieces of cloth, and sealed up; and the water is left to settle before it is used. A place is also told off as a kitchen garden, that there may be a continual supply of fresh greens. The Mír Bakáwal and the writer determine the price of every eatable, which becomes a fixed rule; and they sign the day-book, the estimates, the receipts for transfers, the list of wages of the servants, &c., and watch every transaction. Bad characters, idle talkers, unknown persons are never employed; no one is entertained without security, nor is personal acquaintance sufficient.
The victuals are served up in dishes of gold and silver, stone and earthen-ware; some of the dishes being in charge of each of the Sub-Bakáwals. During the time of cooking, and when the victuals are taken out, an awning is spread, and lookers-on kept away. The cooks tuck up their sleeves, and the hems of their garments, and hold their hands before their mouths and noses when the food is taken out; the cook and the Bakáwal taste it, after which it is tasted by the Mír Bakáwal, and then put into the dishes. The gold and silver dishes are tied up in red cloths, and those of copper and china in white ones. The Mír Bakáwal attaches his seal, and writes on it the names of the contents, whilst the clerk of the pantry writes out on a sheet of paper a list of all vessels and dishes, which he sends inside, with the seal of the Mír Bakáwal, that none of the dishes may be changed. The dishes are carried by the Bakáwals, the cooks, and the other servants, and macebearers precede and follow, to prevent people from approaching them. The servants of the pantry send at the same time, in bags containing the seal of the Bakáwal, various kinds of bread, saucers of curds piled up, and small stands containing plates of pickles, fresh ginger, limes, and various greens. The servants of the palace again taste the food, spread the table cloth on the ground, and arrange the dishes; and when after some time his Majesty commences to dine, the table servants sit opposite him in attendance: first, the share of the derwishes is put apart, when his Majesty commences with milk or curds. After he has dined, he prostrates himself in prayer. The Mír Bakáwal is always in attendance. The dishes are taken away according to the above list. Some victuals are also kept half ready, should they be called for.
The copper utensils are tinned twice a month; those of the princes, &c., once; whatever is broken is given to the braziers, who make new ones.