History of Indian cuisine
The history of Indian cuisine consists of cuisine of the Indian subcontinent, which is rich and diverse. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain population consume no roots or subterranean vegetable; see Jain vegetarianism) which has also driven these groups to innovate extensively with the food sources that are deemed acceptable.
One strong influence over Indian foods is the longstanding vegetarianism within sections of Hindu and Jain communities. At 31%, slightly less than a third of Indians are vegetarians.[1]
Historic developments
Prehistory and Indus Valley Civilization exchanges with Sumeria and Mesopotamia
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After 9000 BCE, a first period of indirect contacts between
From circa 4500 to 1900 BC the rulers of
By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India.[35][36]
From Around 2350 BCE the evidence for imports from the Indus to
Vedic and vegetarian Buddhist exchanges with Roman empire and influence on Southeast Asia
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The ancient
Cuisine exchange with Central Asian and Islamic world
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Later, arrivals from
Cuisine exchange during European colonial period
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The
Factors driving globalisation of Indian cuisine
Universal appeal
A 2019 research paper by US economist
Unique molecular taste and richness of spices
Long and globally networked evolution that is widely ranged
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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.[52][53]
Large diversity of fusion and regional variations within Indian cuisine
Another reason for the popularity of Indian cuisine is evolution of a large number of distinct diaspora and fusion Indian cuisines such as Indian Chinese cuisine (Chindian or Indian and own cuisine-Cantonese cuisine fusion),[54][55][56] Malaysian Indian cuisine, Indian Singaporean cuisine (based on Tamil cuisine),[57] Anglo-Indian cuisine (developed during the British Raj in India with adoption of western dishes with Indian ingredients).[58][59][60][61]
Contribution of the Indian diaspora towards promoting Indian cuisine
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In 2019, according to data released by United Nations, 17.5 million of
The UK's first Indian restaurant, the
Indian cuisine is very popular in Southeast Asia, due to the strong Hindu and Buddhist cultural influence in the region. Indian cuisine has had considerable influence on Malaysian cooking styles[69] and also enjoys popularity in Singapore.[70][71] There are numerous North and South Indian restaurants in Singapore, mostly in Little India. Singapore is also known for fusion cuisine combining traditional Singaporean cuisine with Indian influences. Fish head curry, for example, is a local creation. Indian influence on Malay cuisine dates to the 19th century.[72] Other cuisines which borrow inspiration from Indian cooking styles include Cambodian, Lao, Filipino, Vietnamese, Indonesian, Thai, and Burmese cuisines. The spread of vegetarianism in other parts of Asia is often credited to Hindu and Buddhist practices.[73]
Gallery
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ancient India.[74]
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A page from theNimatnama-i-Nasiruddin-Shahi, book of delicacies and recipes. It documents the fine art of making kheer.
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Medieval Indian Manuscript Nimatnama-i-Nasiruddin-Shahi (circa 16th century) showing samosas being served.
See also
References
Notes
- Quaid-e-Azam University, Islamabad, the discovery of Mehrgarh "changed the entire concept of the Indus civilisation […] There we have the whole sequence, right from the beginning of settled village life.", ref "Chandler 34–42"
- Hakra ware, which were dated at a time bracket between 7380 and 6201 BCE.[5][6][7][8] These dates compete with Mehrgarh for being the oldest site for cultural remains in the area.[9]
Yet, Dikshit and Mani clarify that this time-bracket concerns only charcoal samples, which were radio-carbon dated at respectively 7570–7180 BCE (sample 2481) and 6689–6201 BCE (sample 2333).[10][11] Dikshit further writes that the earliest phase concerns 14 shallow dwelling-pits which "could accommodate about 3–4 people."[12] According to Dikshit, in the lowest level of these pits wheel-made Hakra Ware was found which was "not well finished,"[12] together with other wares.[13] - ^ According to Gangal et al. (2014), there is strong archeological and geographical evidence that neolithic farming spread from the Near East into northwest India.[15][16] Gangal et al. (2014):[17] "There are several lines of evidence that support the idea of connection between the Neolithic in the Near East and in the Indian subcontinent. The prehistoric site of Mehrgarh in Baluchistan (modern Pakistan) is the earliest Neolithic site in the northwest Indian subcontinent, dated as early as 8500 BCE.[18][18]
Neolithic domesticated crops in Mehrgarh include more than 90% barley and a small amount of wheat. There is good evidence for the local domestication of barley and the zebu cattle at Mehrgarh [19],Great Khorasan Road) was apparently functioning by 4,000 BCE and numerous prehistoric sites are located along it, whose assemblages are dominated by the Cheshmeh-Ali (Tehran Plain) ceramic technology, forms and designs [26].[26] Striking similarities in figurines and pottery styles, and mud-brick shapes, between widely separated early Neolithic sites in the Zagros Mountains of northwestern Iran (Jarmo and Sarab), the Deh Luran Plain in southwestern Iran (Tappeh Ali Kosh and Chogha Sefid), Susiana (Chogha Bonut and Chogha Mish), the Iranian Central Plateau (Tappeh-Sang-e Chakhmaq), and Turkmenistan (Jeitun) suggest a common incipient culture [28].[28] The Neolithic dispersal across South Asia plausibly involved migration of the population ([29][29] and [25], pp. 231–233).[25] This possibility is also supported by Y-chromosome and mtDNA analyses [30],[30] [31]."[31]
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- ^ Dikshit 2013, p. 130.
- ^ a b Jean-Francois Jarrige Mehrgarh Neolithic Archived 3 March 2016 at the Wayback Machine, Paper presented in the International Seminar on the "First Farmers in Global Perspective," Lucknow, India, 18–20 January 2006
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- ^ Costantini L (2008) The first farmers in Western Pakistan: the evidence of the Neolithic agropastoral settlement of Mehrgarh. Pragdhara 18: 167–178
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- ^ a b Hiebert FT, Dyson RH (2002) Prehistoric Nishapur and frontier between Central Asia and Iran. Iranica Antiqua XXXVII: 113–149
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Throughout the centuries, the islands have incorporated the cuisine of the early Malay settlers, Arab and Chinese traders, and Spanish and American colonizers along with other Oriental and Occidental accent and flavours.
"Philippine Cuisine." Archived 2011-06-16 at the Wayback Machine Balitapinoy.net Archived 2011-07-23 at the Wayback Machine. Retrieved July 2011.
Morgolis, Jason (6 February 2014). "Why is it so hard to find a good Filipino restaurant?"Philippine food has Chinese, Malaysian, Spanish and American influences — all cultures that have shaped the Philippines.
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