Tambula was a favorite
pastime of elite and royal family during Moghul era as well. Often the top-quality ingredients of Tambula (Areca nut, betel leaf, slaked lime, Catechu extract and selected spices) were used as royal gifts, exchanged between the various kings and emperors. The
areca nut with betel leaf was also used along with flowers and perfumed water while
welcoming guests and was the part of return gift to the departing visitor. The
Royal patronage to Tambula in the Indian subcontinent is evident from the
travelogues of Ibn Battuta, Abdul Piezzak and Niccolao Manucci (seventeenth century). Niccolao Manucci
refers to the allocation of revenue of Surat by emperor Shahjahan for his
daughter to meet her expenses on Tambula. He also mentions betel leaves were carried
to Persia by the designated ambassador of Aurangzeb. Shahbaj Khan, a Subedar of
Thane (1416 AD) issued official orders forcing the practice of offering Tambula
to a Brahmin as a mark of honour and a sign of betrothal. Tambula chewing
'prevailed especially among the nobles and magnates and kings', observed Marco
Polo in the thirteenth century. Old chronicles describe the meeting and
exchange of Tambula between Ahom viceroy in Western Assam, Satrajita and
Emperor Aurangzeb.
In Ain-I-Akbari, Abul Fazal elaborates the cultivation practices of betel leaf and provides description and properties of Bilhari, Kaker, Jaiswar, Kapuri, Kapukant, and Bangla varieties. As per his book, those variety of betel leaves with slaked lime (made out of oyster shells), catechu extract, slices of areca nut, ambergris, musk, camphor, cinnamon, cloves, and oyster shells at specified quantity make a perfectly balanced parcel of Tambula. Mughal manuals and pharmacopoeias specify the exact proportion in which the above-listed ingredients should be mixed to produce a perfectly balanced taste, aroma and mouth feel. As per those manuals, Tambula functions as mouth fresheners (mukhavasa) that adorned the breath with a sweet fragrance and thereby provide gladness to the heart, reduces stress and strengthens intellect.
The celebrations of feasts and festivities in the Mughal
imperial’s household was one of the sources of enjoyment and merry making to
the emperors as well as their women folk. Feasts were an important part of all
Mughal ceremonies, festivals and other occasions. Often, the royal ladies passed
the monotony of their lives by welcoming the guests. Tambula (pan) was the favorite
items of reception given to the guests of the royal ladies. Whenever the wives
of the nobles visited the ladies of emperor’s household, they were offered sweet
drinks (sherbet) and Tambula (pan) by the royal ladies.
Abdul Rezzak of Herat, the
ambassador from Samarkand (Uzbekistan) to the court of Deva Raya –II of
Vijayanagar kingdom in 1443 CE, attributed the virility of king to his habit of
chewing Tambula. He writes: "It deserves its reputation ... it lightens up
the countenance and excites an intoxication like that caused by wine. It
relieves hunger, stimulates the organs of digestion, disinfects breath, and
strengthens the teeth. It is impossible to describe, and delicacy forbids me to
expatiate on its invigorating and aphrodisiac qualities".
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