Indian food in history

Everybody raves about Indian cuisine. Although it is divided into four basic regional styles of cooking and food presentation, namely North Indian cuisine, South Indian cuisine, East Indian cuisine, and West Indian cuisine in general. , India has the largest variety of dishes to appease the sweet, salty and spicy characteristics. dishes. the crown of being the tastiest cuisine in the world. But modern Indian cuisine has gone through many changes to be where it is today.

We only have to go back 4000 years in the Indian past when Harappa and the Mohenjodaro civilization introduced “cultivation”. Although these two civilizations of the Indus Valley sowed the seeds of our modern food, it was the Vedic civilization that defined better ways of farming to obtain better fruits of their labor. During this time, a normal diet consisted of fruits, vegetables, meat, cereals, dairy products, and honey.

India is a land which is enriched with culture and vast heritage. This is reflected in the diversity of food that has emerged throughout the country through the ages. It is safe to say that the Indian Cuisine is by far the most diverse one in its taste and the use of varied ingredients. Indian food is well celebrated for the use of spices like saffron, coriander, ginger, cumin, cloves and several others that enhance the taste in every morsel. A variety of herbs and locally found elements have tied together different kinds of recipes that can be seen in the form of a globally popular cuisine today.

The history of Indian food dates back to Harappan times. In this era, wheat, rice, millet, chickpeas, and lentils formed the staple of the average diet. Various citrus and other fruits were used to add flavor. The popular use of cinnamon also dates back to these times. The grains were made into stews or soups in which cinnamon was used. Over time, the grain began to be baked into flat breads that are popularly known today as chapatis or naan.

Around the 8th century, more refined ingredients began to be used. Garam masala is popularly used in various Indian dishes. It is a mixture of Dalchini or cinnamon, Laung or clove, jeera or cumin, Dhaniya or coriander, Elaichi or black cardamom, black peppercorns and star anise. The use of leaves in Indian cuisine is another factor that contributes to the unique flavor. Coriander, fenugreek and mint leaves are used to enhance the flavor of dishes. All of these were used to prepare tasty curries that have evolved on the subcontinent since the earliest times. Sweet dishes were seasoned with saffron, cardamom, and nutmeg for added flavor. Tambol or betel leaves were used in the form of a “pan” to refresh the palate after the meal. In this period, Indian food had various elements and the flavors of the land seeped into every recipe that was used.

Therefore, the origin of Indian cuisine dates back centuries, where these different regions took advantage of their local elements to prepare remarkably tasty meals that are appreciated even today. These are not only prevalent in Indian homes, but are also enjoyed around the world, where a deep appreciation for Indian spices can be seen. The diversity and flavor of Indian cuisine have been enriched through the centuries. Therefore, these delicious Indian dishes are adding color and flavor to the lives of the whole world.