This diverse cuisine was amalgamated and honed in the Imperial Palace’s kitchens by chefs brought from certain parts of the empire to create and experiment with different ingredients. These chefs were tested and hired by their method of cooking rice, a simple dish. They were brought over from various places for the express purpose of experimenting with exotic textures and ingredients and inventing new dishes.

Each cook specialized in specific tasks. All dishes intended for the sultan were first passed by the palate of the Chesnidjibashi, or imperial food taster, who tested the food for both poison and taste.