Life and Conditions of the People of Hindustan (1200–1550 A.D.) c7.s2.t1.139

c7.s2.t1.139

There was a great fondness for mushy dishes and everything was ground, minced, braised or fried. Spices and butter were used in large quantities. As if the spices were not enough to ‘whip up the action of the stomach’, a great number of achar (pickles) and relishes were used. For desserts and sweets halwas of a variety, sweet sambosas, sherbet (sweet drink) and fried fruits were taken.³ Fresh water was ordinarily drunk, at a later date in goblets. Iced water was a rarity even for the Sultans. Akbar was more fortunate in this respect, for his kitchens was regularly supplied with provisions of ice in summer.⁴ At the close of meals, betel-leaves and areca-nuts were usually taken, sometimes scented.⁵ On an average, three meals were taken among the well-to-do classes, namely, the morning breakfast, the mid-day meal, and the early evening dinner.⁶ There is no record of a supper late in the evening. For the breakfast in the morning, the Hindus usually took khichri or boiled rice and pulses. The Muslims preferred to eat fried bread and kababs.⁷ The ordinary Muslim meal consisted of wheat bread, fried bread, and chicken.¹ Hindus, as a rule, were vegetarians.