Indian food history – ancient India

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Indian food: rice, chapatis, sauces, lentils

Indian food: rice, chapatis, sauces, lentils

The earliest Indians, the Harappans, probably ate mainly wheat and ricemillet and sorghumchickpeas and lentils. Often they ate fish, if they lived near the coast or a river. Sometimes they ate beefporklamb and goat meat, and chicken. Rice and chicken and citron fruit seem to have come from Thailand. Wheat and chickpeas, lentils and lamb came from West Asia. Indian cooks used many Central Asian herbs and spices, like cinnamon, cumin, cilantro (also called coriander), anise, and fennel. Cooks made some of the grain into stews or soups. They baked grain into flat breads called chapatis or yeast breads called naan. Indian people also enjoyed chewing on sugar cane, which grew naturally in India.

But by around 300 BC, under the Mauryans, a lot of Hindus felt that animal sacrifices added to your karma. Eating meat kept you from getting free of the wheel of reincarnation. Animal sacrifices became less popular. Although people didn’t give up eating meat entirely, they ate much less of it. A lot of people became vegetarians. Mauryan food scientists expanded fruit choices for these new vegetarians by breeding two different kinds of citrus fruit together to get sweet oranges. About this time, these same food scientists also developed a better kind of sorghum, durra sorghum, that was easier to harvest. This new sorghum quickly spread to ChinaWest Asia (and from there to Europe) and East Africa.

In the Gupta period, around 650 AD, Hindus began to worship a Mother Goddess. Cows were sacred to her, so Hindus stopped eating beef pretty much completely. About the same time, Indian scientists invented a way to make sugar cane juice into sugar cubes. More people started to eat more sugar and sugary desserts. By 900 ADlemons and purple carrots reached India from Central Asia too.


A fourteen-year-old Indian boy making bread

And then around 1100 AD, with the Islamic conquests in northern India, most people in India stopped eating pork as well, because the Quran says not to eat it. People could still eat lamb or goats or chicken, but most of the people in India became vegetarians, and only ate meat very rarely or not at all. Along the coasts and rivers, though, people did still eat plenty of fish.

The vegetarian food that Indians ate was mainly wheat flatbreads or a kind of flatbread made out of chickpeas, with a spicy vegetarian sauce with lentils, and yogurt. Or people ate rice, with yogurt and vegetables.

But if the Indian people gave up pork because of Islam, they also got a new drink – another food from Africacoffee, which Arab traders brought originally from East Africa. Coffee became popular in India, but it was very expensive because they had to buy it from the Arab traders and couldn’t grow it themselves.

Learn by doing: go out for Indian food
More about cinnamon

And more about black pepper
More about chickpeas

Bibliography and further reading about Indian food:

Cinnamon – an Indian spice
More about ancient India
Quatr.us home

By | 2017-07-20T09:37:37+00:00 July 20th, 2017|Food, India|0 Comments
Cite this page: Carr, K.E. Indian food history – ancient India. Quatr.us Study Guides, July 20, 2017. Web. December 13, 2017.

About the Author:

Karen Carr

Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Twitter, or buy her book, Vandals to Visigoths.

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