HISTORY OF FOOD CULTURE IN INDIA

HISTORY OF FOOD CULTURE IN NORTH INDIA

Indus valley food 

We have a lot of influence from civilizations in India, considering it all dates back to 3000 BCE the start of the spices harvest like cloves, mustard, black pepper turmeric and cardamom.

The oldest civilization being the Indus valley civilization after the 9000 BCE marks the start of agriculture as a consequence of the Neolithic revolution.

According to the oldest purana (THE MAHABHARATA) it is mentioned that the vessel called “AKSHAYAPATRA” which creates infinite food with just a morsel. The ‘Patra’ known as ‘Vessel’ in Hindi, is found to be the creation of a dish which involves rice and vegetables called the “pulao” or “pallao”.

As the Indus valley civilization runs from Balochistan in the west to the western Uttar Pradesh in the east, from north-eastern Afghanistan in the north to the north of Gujarat state in the south. The major states that were influenced by this civilizations culture were the Punjab region, Gujarat, Haryana, Rajasthan, Uttar Pradesh, Jammu, Kashmir, Sindh, and Balochistan.

During the Mergarh period (8000-6000 BC), the Indus valley civilization that was situated in the Kacchi plain of Balochistan, Pakistan. Located near the Bolan Pass, to the west of the Indus River and to the modern day Pakistani cities (Quetta, Kalat and Sibi), studies have been reported that domestication of plants and animals have been found. So their diet majorly consisted of Wheat, Barley and Jujube were one-among the cultivated crops as an agriculture practice, whereas, sheep and goats were among the animals domesticated for food

 lump of charred sesame seeds

At certain southerly sites, Ragi and Italian millet have been discovered, as well as crops like Jowar (a millet). Numerous of dhals / daals (pulses and legumes) with which we are now familiar had been cultivated at the Indus Valley sites. These include masoor dhal, urad dhal, mung dhal, horse gram and garden peas (matter). All these are foods that North Indian still eats at large scale.

The oil found in the meat of animals that were killed must have been used for cooking in the Indus Valley, as they were everywhere else in the world. These include tallow from mutton and beef, lard from pork, and fish oil (rich in omega 3 fatty acids aka good cholesterol). It is also likely that the ghee derived from milk was used. However, at this early stage, vegetable oils were being used in the Harappan cities. A lump of charred sesame seeds was found at the archaeological excavation in Harappa. At other Indus Valley city sites, mustard seeds and linseed have been found to be a major source of oil extraction. It is likely that oils from these seeds were known to be used too.

Thus, in the Indus Valley civilization, we find that grinding stones and saddle-querns were used exactly as they still are in Indian kitchens. Deep-frying vessels were found in Mohenjo-Daro and Harappa, are exactly like those which Indians used today. Tandoori ovens have been found in these cities. In certain cities of Indus, a cooking chula (a gas stove) with three raised knobs to place the vessel on, has been found. Portable metal sigris (stove in the north) have been around for thousands of years. Cooking vessels of various functional shapes remain unchanged over centuries. Ghani or Kolhu, an equipment which was used for crushing oilseeds to extract oil for cooking. 

HISTORY OF FOOD CULTURE IN SOUTH INDIA

In the ancient era, the south was influenced by the Sangam age and the Indus Valley civilization. The Sangam Age is the period, from 3rd century BCE to 3rd century CE, as it’s known for its literature that mentions various food like rice, millets, lentils, and spices. Descriptions of feasts and gatherings with elaborate food preparations and varieties of dishes are found in Sangam literature. These feasts were often hosted by kings and nobility which included a wide range of foods, showcasing the richness and diversity of the culinary culture of that time. The literature also highlights the significance of agriculture in South India during this period. It emphasizes the cultivation of various crops like rice, millets, and pulses, which were the backbone of the region's food production.

In the medieval period, South India saw the rule of various dynasties like the Cholas, Cheras, Pallavas, Hoysalas, and Vijayanagara Empire. Each dynasty contributed to the region's cuisine, introducing new ingredients, cooking techniques, and flavors. It was also a hub for trade with foreign cultures, including the Arab, Chinese, and European traders which introduced the exchange of ingredients like tamarind, pepper, cardamom, and cloves to the development of the local cuisine.

In the colonial era, with the arrival of Europeans, particularly the Portuguese, Dutch, and British, brought in new ingredients like potatoes, tomatoes, and chilies, which were later integrated into South Indian dishes.

Grinding stones

Grinding stones were integral tools used for the preparation of various food items. These stones were used to grind grains, spices, and other ingredients into powders or pastes. The use of grinding stones for making flour from grains like rice, millets, and pulses was a common practice. This technique of grinding might have contributed to the development of specific South Indian dishes and flour-based foods like dosa, idli, (which is a staple breakfast) and various types of bread.

Ancient cooking vessels, typically made of clay or metal, were used for various cooking techniques such as boiling, steaming, frying, and stewing. Different shapes and sizes of vessels were employed for specific cooking purposes. For instance, shallow pans might have been used for frying and sautéing while deeper vessels may have been used for boiling or stewing. The materials and shapes of these vessels may have influenced the cooking styles and dishes (like sambar, vegetable stew, avial) unique to South Indian cuisine.

Villupuram-Sangam era artefacts

Pottery fragments and storage containers found in archaeological sites reveal the methods used for food storage and preservation. These containers were likely used for storing grains, spices, oils, and other food items. The techniques and materials used for storing food could have contributed to the development of pickling, fermenting, and other preservation methods seen in South Indian cuisine.

The knowledge gained from these archaeological finds helps in understanding the technological advancements and culinary practices of ancient civilizations, providing a glimpse into the cooking methods and food preparation techniques that might have shaped the early culinary traditions in South India and beyond. These ancient practices likely laid the groundwork for the diverse and innovative cooking styles that are now an integral part of Indian cuisine.

Author:

LATHIKA KALASAPAKKAM

 

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