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HOLI, the festival of colours, may be deeply rooted in Hindu tradition, but its exuberant history in India’s royal courts tells a story of syncretism and cultural fusion. Far from being a celebration confined to one faith, Holi found an enthusiastic reception among the Mughal emperors, whose courts embraced its vibrancy with elaborate festivities, poetry, and culinary indulgence.
Akbar, Jahangir, and Shahjahan were not merely passive observers of Holi; they revelled in it, turning it into an opulent royal affair. Jahangir’s court hosted Mehfil-e-Holi, an elaborate gathering marked by poetry, music, and playfulness. Shahjahan’s court referred to the festival as Eid-e-Gulabi—the ‘Pink Eid’—a name that encapsulated the festival’s spirit while embedding it within the Mughal lexicon. The emperor himself observed the celebrations from his jharokha, while courtiers exchanged rose-water bottles and doused each other in hues of saffron and crimson.
Paintings from the era depict Jahangir and his wife, Noor Jahan, engaged in a joyous game of Holi, their garments bearing the playful stains of coloured powders. Meanwhile, Akbar’s legendary enthusiasm saw him amassing ornate water guns throughout the year, waiting eagerly for the day when he would step outside his Agra fort to join commoners in the festivities.
The last Nawab of Lucknow, Wajid Ali Shah, took his devotion to Holi to another level, embracing the festival as an embodiment of Lord Krishna’s spirit, celebrating it with as much fervour as Muharram. Even in the twilight of the Mughal empire, Bahadur Shah Zafar upheld this tradition, allowing Hindu ministers to apply gulal to his forehead—an act symbolic of a court that, despite its decline, still recognised Holi as a moment of joyful unity.
Beyond the courts, the mysticism of Sufi saints like Hazrat Nizamuddin Aulia and Amir Khusrow also wove Holi into their spiritual fabric. Their poetry celebrated divine love through the imagery of colours, cementing Holi’s place within the syncretic traditions of the subcontinent.
Mughal Echoes in Holi’s Culinary Delights
While the Mughals left their imprint on Holi’s celebrations, their influence extended beyond mehfils and rose-scented water battles—it reached our plates. The Holi spread that graces our tables today carries whispers of Mughal kitchens, where Persian influences merged with Indian culinary traditions, giving rise to dishes that became integral to the festival’s feasting culture.
Take gujiya, for instance. This crescent-shaped, khoya-filled pastry, a staple of Holi festivities, finds its origins in the Mughal era, bearing a striking resemblance to Persian baklava. Introduced into the subcontinent through royal kitchens, it gradually evolved into the beloved Holi treat we recognise today.
Then there is malpua, the golden, syrup-soaked pancake that echoes the layered culinary history of the region. While malpua boasts deep Indian roots, its refinement with saffron and dry fruits—a hallmark of Mughal gastronomy—suggests an intermingling of influences that shaped its current festive avatar.
Even the seemingly humble dahi vada, with its cooling yoghurt and tangy chutneys, carries traces of Mughal intervention. While lentil dumplings in curd have existed in Indian cuisine for centuries, Mughal chefs introduced tamarind and mint chutneys, enhancing its flavour profile in a way that has endured through generations of Holi revelry.
And then there is phirni—the delicate, fragrant rice pudding served in earthen bowls. While not exclusive to Holi, its presence at celebratory feasts owes much to the Mughal penchant for slow-cooked, milk-based desserts. Phirni’s Mughal origins are well documented, and its enduring association with festivals underscores the seamless way in which Mughal culinary traditions integrated into India’s larger festive palate.
Though history does not provide a precise record of Holi menus in Mughal courts, the echoes of their cuisine still resonate in the celebratory foods we relish today. Whether in the crisp shell of a gujiya or the fragrant richness of phirni, the Mughals left a legacy not just of cultural inclusivity but of culinary enchantment—one that adds another layer of richness to Holi’s hues.
