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Indian cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available ingredients.
Indian food is also heavily influenced by religion, in particular Hinduism and Sikhism, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to India. The Columbian discovery of the New World brought a number of new vegetables and fruits. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India.
Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe (Britain in particular), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.
World Wildlife Fund (WWF)’s Living Planet Report released on 10 October 2024 emphasised India’s food consumption pattern as the most sustainable among the big economies (G20 countries).
Indian cuisine reflects an 8,000-year history of various groups and cultures interacting with the Indian subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine.
See also: Meluhha, Indus–Mesopotamia relations, and Indian maritime history
After 9000 BCE, a first period of indirect contacts between Fertile Crescent and Indus Valley civilisations seems to have occurred as a consequence of the Neolithic Revolution and the diffusion of agriculture. Wheat and barley were first grown around 7000 BCE, when agriculture spread from the Fertile Crescent to the Indus Valley. Sesame and humped cattle were domesticated in the local farming communities. Mehrgarh is one of the earliest sites with evidence of farming and herding in South Asia. By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India.
From Around 2350 BCE the evidence for imports from the Indus to Ur in Mesopotamia have been found, as well as Clove heads which are thought to originate from the Moluccas in Maritime Southeast Asia were found in a 2nd millennium BC site in Terqa. Akkadian Empire records mention timber, carnelian and ivory as being imported from Meluhha by Meluhhan ships, Meluhha being generally considered as the Mesopotamian name for the Indus Valley Civilisation.
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Indian cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available ingredients.
Indian food is also heavily influenced by religion, in particular Hinduism and Sikhism, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to India. The Columbian discovery of the New World brought a number of new vegetables and fruits. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India.
Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe (Britain in particular), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.
World Wildlife Fund (WWF)’s Living Planet Report released on 10 October 2024 emphasised India’s food consumption pattern as the most sustainable among the big economies (G20 countries).
Indian cuisine reflects an 8,000-year history of various groups and cultures interacting with the Indian subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine.
See also: Meluhha, Indus–Mesopotamia relations, and Indian maritime history
After 9000 BCE, a first period of indirect contacts between Fertile Crescent and Indus Valley civilisations seems to have occurred as a consequence of the Neolithic Revolution and the diffusion of agriculture. Wheat and barley were first grown around 7000 BCE, when agriculture spread from the Fertile Crescent to the Indus Valley. Sesame and humped cattle were domesticated in the local farming communities. Mehrgarh is one of the earliest sites with evidence of farming and herding in South Asia. By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India.
From Around 2350 BCE the evidence for imports from the Indus to Ur in Mesopotamia have been found, as well as Clove heads which are thought to originate from the Moluccas in Maritime Southeast Asia were found in a 2nd millennium BC site in Terqa. Akkadian Empire records mention timber, carnelian and ivory as being imported from Meluhha by Meluhhan ships, Meluhha being generally considered as the Mesopotamian name for the Indus Valley Civilisation.