Curries and Tandoor since 3000BC !

A peek into the kitchens of the Sindhu-Sarasvati Civilization

Have you ever wondered what our ancestors, living 5,000 to 6,000 years ago, ate? Were their meals anything like ours today? Did they enjoy spicy food or stick to simple flavors? Let’s take a trip back in time and explore!

Early Research

For years, researchers relied on visible clues like seeds, nuts, bones, and plant remains to understand the food habits of the Indus people. These studies revealed that they grew wheat, pulses, barley, millet, rice, sesame, and mustard. However, much of the picture remained incomplete. For example, evidence of how plants were stored, cooked, or served is limited in Harappan archaeology.

Recent Findings

Thanks to modern techniques like starch grain analysis on ancient utensils and teeth, we now have a clearer picture of their diet. Here are some fascinating discoveries:

Spices : The Harappans used spices like ginger, turmeric, and even cloves, making early versions of Indian curries by roasting and boiling roots and tubers in clay pots.

Produce : Alongside grains and pulses, they ate vegetables like eggplants, cucumbers, pumpkins, and fruits like mangoes and dates.

Meats : It was common to consume meat, with cattle being the primary source. They also kept chickens, buffaloes, sheep, and goats, and hunted deer, antelope, and wild boar. Fish and shellfish were eaten fresh, dried, or salted.

Ovens & Cutlery : Archaeologists found plates and ovens resembling modern tandoors, suggesting that dishes like tandoori chicken and rotis were already on their menu!

Bread : In northern regions, rotis were a staple, while in Gujarat, porridge- like meals made from sorghum and millets were popular.

Some Other Amazing Facts

• As evidenced by rice grains and pottery found at Lahuradewa in the Middle Ganges plains, rice cultivation in India dates to around 6500 BCE, possibly predating similar practices in China.

• The Sindhu people were pioneers of multi-cropping, growing summer crops like rice and millets alongside winter crops like wheat and barley. This advanced crop rotation system predates even the Egyptians and Shang Dynasty.

• Harappan kitchens were typically located near courtyards and had brick fireplaces or hearths. Pottery vessels were common for cooking, while wealthy families also used metal cookware.

Culinary Continuity

It’s fascinating to see how many of our food traditions have their roots in the Sindhu-Sarasvati civilization. From the spices we use to the ways we cook; their influence is undeniable. These discoveries not only connect us to our ancestors but also show how advanced they were in understanding agriculture, food storage, and cooking techniques. Who would’ve thought that dishes like tandoori chicken and curries might have been enjoyed thousands of years ago? As researchers uncover more, the kitchens of the Harappans will continue to surprise and inspire us.

- Sanjeev Goyal

Further Reading:

• Arunima Kashyap, Steve Weber. 2010. Harappan plant use revealed by starch grains from Farmana, India. Antiquity Project Gallery84 (326); Harappan Plant Use

• Prasanna K. (2023). Diet of Indus Civilization: Reinterpretations from Multi-Site Stable Isotopic Mortuary Analysis. Journal of Palaeosciences; Diet of Indus Civilization

• Suryanarayan, A., & Others. (2021). Lipid residues in pottery from the Indus Civilization in northwest India. Journal of Archaeological Science; Indus Civilization Pottery