ANCIENT INDIAN CUISINE: A HISTORICAL RESEARCH PAPER
Keywords:
Indian cuisine, Indus Valley Civilisation, Ayurveda, Ahimsa, Mughal cuisine, food history, regional cuisine, ancient India,,Abstract
Indian cuisine is among the oldest and most diverse culinary traditions in the world, with roots
extending over five millennia. Its evolution reflects the interaction of agriculture, religion,
philosophy, trade, migration, and imperial influence. This research paper examines the
historical development of Indian cuisine from the prehistoric and Indus Valley Civilisation
period to the Early Medieval era. The study identifies how staple grains such as wheat, barley,
rice, and pulses formed the nutritional base of early societies, while indigenous cooking
methods such as roasting, boiling, fermentation, and tandoor baking laid the foundation for
later culinary systems.
The paper further explores the philosophical transformation of food habits during the rise of
Jainism and Buddhism, when the principle of Ahimsa encouraged vegetarianism. Ayurvedic
dietary classifications of Sattvic, Rajasic, and Tamasic foods added a scientific and spiritual
framework to eating habits. Later periods such as the Mauryan, Gupta, and Sangam eras
contributed to regional diversification, temple cuisine, public kitchens, sweets, preservation
techniques, and fermentation practices.
The study also analyses the adaptability of Indian cuisine to foreign influences. Mughal rule
introduced refined courtly dishes such as biryani, kebabs, korma, and the slow-cooking
technique of Dum Pukht. Portuguese contact after the sixteenth century transformed Indian
cuisine further through the introduction of chilli, potato, tomato, and cashew.
Despite continuous external influences, ancient culinary techniques such as tadka (tempering),
fermentation, grain-based staples, and ritual food traditions continue to define modern Indian
cuisine. The findings reveal that Indian food history is not static but dynamic, blending
continuity with innovation.
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Rare Book Society of India
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Portuguese Influence on Indian Food
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Historical Cookbooks of Bengal
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