Medieval Indian Cuisine

Potatoes, tomatoes, and chillies were introduced to India by European traders in the 16th century, after the medieval period.

Dum Pukht is a slow-cooking method that involves sealing the food in a pot and cooking it over a low flame. This method was commonly used in medieval India to prepare meat dishes and biryanis.

Mutton was the most commonly consumed meat in medieval India, as beef was considered sacred by Hindus and pork was forbidden by Muslims.

Roti, a flatbread made from whole wheat flour, was the most popular type of bread in medieval India. It was often served with curries, stews, and other dishes.

Dosa, a South Indian dish made from fermented rice and lentil batter, was not commonly found in medieval Indian cuisine, as it is a relatively recent dish.

Jaggery, a natural sweetener made from sugarcane juice, was the primary source of sweetness in medieval Indian cuisine, as refined sugar was not widely available.

Nutmeg, a spice native to Indonesia, was not commonly used in medieval Indian cuisine, as it was a relatively expensive import.

Lassi, a yogurt-based drink flavored with spices and sometimes fruits, was the most popular type of yogurt-based drink in medieval India.

Idli, a South Indian dish made from fermented rice and lentil batter, was not commonly found in medieval Indian cuisine, as it is a relatively recent dish.

Biryani, a rice dish made with meat, vegetables, and spices, was the most popular type of rice dish in medieval India.

Spring Roll, a Chinese dish made from rice paper and various fillings, was not commonly found in medieval Indian cuisine.

Gulab Jamun, a sweet dumpling made from milk solids and flavored with rose water, was the most popular type of dessert in medieval India.

Vanilla, a spice native to Mexico, was not commonly used in medieval Indian cuisine, as it was a relatively expensive import.

Mango Pickle, a pickle made from unripe mangoes and spices, was the most popular type of pickle in medieval India.

Chicken Tikka Masala, a dish made from chicken tikka in a creamy tomato sauce, was not commonly found in medieval Indian cuisine, as it is a relatively recent dish.