The Mauryan Period, a significant era in ancient Indian history, showcased a rich culinary tradition deeply influenced by the seasonal variations of the subcontinent. The diet during this period largely depended on two distinct seasons: winter and summer. During the winter months, rice and millet formed the cornerstone of the Maurya Empire’s sustenance, while the summer season was characterized by the prevalence of wheat and barley.
In terms of agricultural innovations, the Mauryan period witnessed the introduction of two new varieties of rice and two new varieties of barley, catering to the diverse tastes and nutritional needs of the populace. Gruel—a dish prepared from inferior grains—was commonly consumed, while groats, a nutritious preparation, were often enjoyed with curds. Importantly, wheat emerged as a staple grain of greater significance compared to previous epochs, frequently appearing alongside barley in agricultural records. In addition to traditional pulses, peas gained immense popularity, augmenting the dietary variety.
Soups, known as Patanjali, held a favored place in the Mauryan diet. The consumption of meat was also widespread, as outlined in Kautilya's Arthashastra, which explicitly designated the role of the Superintendent of Slaughter Houses. Meat, along with a diverse array of fresh fish, constituted a significant part of the Mauryan diet. Sweeteners, notably honey and sugarcane products—including sugarcane juice, guda, raw sugar, sugar candy, and refined sugar—added a delightful sweetness to meals.
Spices played a crucial role in flavoring dishes, reflecting the Mauryans' sophisticated palate. A notable aspect of the Mauryan culinary culture was its variety of beverages, especially intoxicating liquors. The responsibility for overseeing liquor production, as highlighted by Kautilya, indicates the beverage's prominence during festivals, as corroborated by the observations of Megasthenes.
Cooking methods during the Mauryan period employed various utensils, showcasing advances in culinary technology. These developments collectively illustrate a vibrant food culture that not only sustained the Maurya Empire but also enriched its social and economic frameworks.