History of Indian cuisine

History of Indian Cuisine

The History of Indian Cuisine traces the evolution and diversity of Indian cuisine over thousands of years. Indian cuisine is characterized by its sophisticated and subtle use of many spices and herbs grown across the Indian subcontinent.

Origins

The history of Indian cuisine dates back to the Indus Valley Civilization. Archaeological evidence suggests the use of a variety of grains, fruits, and vegetables, as well as the domestication of cattle for milk, dairy products, and meat.

Ancient India

During the Vedic period, the staple diet of the Indian population was composed of millet, barley, rice, and a variety of pulses. The use of spices, herbs, and vegetables was common. The Ayurveda, an ancient Indian system of medicine, classified food into three categories: sattva, rajas, and tamas, based on their qualities.

Medieval India

The Medieval period in India saw the introduction of new cooking methods and dishes from Central Asia due to the invasions of the Delhi Sultanate, Mughals, and Persians. This period also saw the introduction of pilaf, kebab, and biriyani.

Colonial India

The Colonial period brought European cooking styles and ingredients to India. The Portuguese introduced potatoes, tomatoes, and chillies, while the British popularized tea and coffee.

Modern Indian Cuisine

Modern Indian cuisine is a blend of traditional and foreign influences. It is categorized into regional cuisines based on the local ingredients, culture, and history. Some of the popular regional cuisines include Punjabi cuisine, Bengali cuisine, South Indian cuisine, and Goan cuisine.

Influence on World Cuisine

Indian cuisine has had a significant influence on world cuisine. Curry has become a global phenomenon, and Indian spices are used worldwide. Indian cuisine has also influenced the cuisines of Southeast Asia, the Caribbean, and Africa.

See Also

• Indian spices
• Regional cuisines of India
• Vegetarianism in India