The Mauryan Empire, at its height under Ashoka, ran on a seasonal diet of rice and millet in winter and wheat and barley in summer, recorded in remarkable detail in Kautilya's Arthashastra and Ashoka's rock edicts. Lentils, dairy, and a wide range of vegetables formed daily meals, while Buddhism and Jainism's growing influence pushed many toward vegetarianism, even as meat, fish, and poultry remained common among soldiers and other commoners.

Sattu, a roasted barley and legume mixture, fueled Mauryan soldiers on long marches much as it still fuels travelers across India today. Sugarcane products, honey, and spiced dishes appeared at royal feasts, while ghee, milk, and yogurt were staples across every social class—a food culture whose grain seasons and flavor principles still echo through Indian cooking.