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Curry Ingredients during Akbar period

Moghul cuisine developed during the times of Akbar, the great. We can examine the Ain-I-Akbar. About 31 recipes have been translated, there is also a price list of various commodities available at the time. Ai-I-Akbar provides a good glimpse during the infancy of the Moghul cuisine.

Spices

Limited number of spices were used: Asafetida, Cardamoms, Cinnamon, Cloves, Coriander, Cumin, Pepper (ground black pepper), Round Pepper (Whole Black pepper), Saffron, Salt, Summaq (Kankrasing).

From the price list of the spices, we know the following items were available, not used in Mughalai curries, but used by Hindu masses.

Long pepper (Pippali), Dried Ginger, Aniseed, Turmeric, Kalonji (Onion seed), Fennel Seeds, Mustard seeds, White and black sesame seeds.

Amchoor and Tamarind are not mentioned anywhere. Summaq (Kankrasing) was used as souring agent.

I could not find mention of Kari Patta, and Bay leaves.

Long Pepper (Pippali) was popular among Hindu masses but not a popular ingredient in Moghul cooking. Red chili pepper arrives in India during 16th century and used interchangeably with Long pepper.

The Riyazu-s-Salatin, chpt. 13: 'And the food of the natives of that kingdom, from the high to the low, are fish, rice, mustard oil and curd and fruits and sweetmeats. They also eat plenty of red chilly and salt. In some parts of this country, salt is scarce.'

Gravy base (fresh vegetables)

Most of the Moghul recipes use Onions and ginger, few have garlic. Following observations are in order:

Tomatoes might have not yet arrived in India.

Fresh Fennel greens were used, but Fennel seeds were not used in making Moghul curry.

Fresh Garlic flower, and Peppermint are available.

Cilantro is not mentioned, but coriander seeds are routinely used.

Fresh Long pepper is available and used on limited basis..

Dairy, Sugar

Milk and Yogurt (Curd) are commonly used.  Sugarcandy (Hard Rock Candy, Mishri) is used in making desserts. Refined sugar and Jaggery are available.

Dried fruits and nuts

The Moghul recipes mention Almonds, Pistachios, and Raisins. The following items were also sold in the markets:

Abiosh (Large raisins), Chilgoza ( Pine nuts), Chirongi, Coconut, Dates, Dry dates, Figs, Filberts, Hazelnuts, Jauz, Jujubes, Kandahar (Dried grapes), Kaulgattah, Khumani (Dried Apricots), Makhna, Munaqqa, Walnuts

Fats Oils, Vinegars

Ghee was the common cooking fat in Akbar kitchen. Mustard oil was used for pickles and by common masses for cooking. Sesame oil was primarily used to oil horses and camels. Lime juice and vinegar were used in cooking and pickling. Wine vinegar and sugar cane vinegars were available. Other oils available were: Linseed, Safflower (Carthamus)

Pickles

Pickles were made with salt,  lemon juice, wine vinegar, sugarcane vinegar, mustard oil. Fruits and Vegetables were pickled.

Common pickled items sold were as follows:

Mangoes (in oil), lemons (in oil), Adarshakh, Turnips, Ginger, Carrots, Bamboos, Apples, Quinces, Onions, Garlic, Badinjan (eggplant), raisins, munaqqa, Kachnar, Peaches, Sahjnah (horse-radish), Karilbuds (Capers), Karilberries, Suran, Mustard seeds, Cucumber, Tori (English cucumber), Badrang (Gourd), Kachlu, Radish.

Meats

Beef was not used as a respect for Hindus. Pork was not used, it was shunned by Islam. Surprisingly, Buffalo was not used. The meat items included a lots of fowls.

Four species of sheep (Dashmandi, Afghan, Kashmir, Hindustani), Barbari goat, Mutton, Goat

Geese, Duck, Bustards (Tughdari, Jarz), Crane (Kulang), Partridge (Kabg), Black partridge (Durraj), Budnah, Lawah, Stone Curlew (Karwanak), Ringdove (Fakhtah).

Organized hunts (Shikar) were common. Rupbas (my childhood village in Rajasthan) near Fatehpur Sikri still has some old red stone ruins as the witness to these Shikar. Indian government should have tried to save some of these historical valuable places.

Grains, Beans

Wheat, Barley, Rice, Chickpeas (Kabuli Chana), Desi Kala Chana, Moong, Lobhiya, Moth, Millet (Jowar, Bajra), Dried peas, Lentil (Masoor), Urad, Mash( variety of vetch).

Vegetables

Depending on the season, common vegetables sold in the market were:

Badinjan (eggplant), Bathua, Cabbage, Carrots, Chachinda, Chauli, Chuka (Sorrel), Dunwretu, Fennel roots, Fennel Greens, Fenugreek, Garlic, Garlic flowers, Ginger, Jitu, Kachalu, Kachnar buds, Kakurah, Kanduri, Kankachhu (from Kashmir), Karela, Kaseru, Mustard Greens, Onions, Peas, Palwal, Peppermint, Petha, Pindalu, Poi, Ratsaka, Salak, Seali, Senb, Shaqaqul (Wild carrots), Singhara (fresh pond chestunts), Spinach, Suran, Torai, Turnips, Upalhak (from Kashmir)

Cauliflower, Potatoes, and Tomatoes had not yet arrived in India. Turnip was a common item as the potato is a common item nowadays.