Indian Food: A Historical Companion

Ancient India animal Arthashastra Aryan asafoetida baked banana barley Bengal betel leaves boiled Bombay brahmins bread brinjal Buddhist cakes called cardamom century chana Chapter Charaka Citrus coconut cooked curds deep-fried Delhi described dhāl dish drink eaten fermented fish flavoured flesh flowers fried fruit ghee ginger grains grapes green Gujarat Harappan Hindi Hindu honey Ibn Battuta Indus Valley jackfruit jaggery Jain juice kaccha Karnataka Kautilya Kerala king laddu later leaf liquor Lothal Madras mango meal meat mentioned milk mixed Mohenjodaro mung Muslims mustard pepper perhaps plant pulses Rāmāyana relish rice Rigveda ritual roasted salt Samhitā Sanskrit seeds sesame soma sour SOURCE south India species spices steamed stone stuffed sugar sugarcane Sushrutha Sūtra sweet sweetened tamarind Tamil termed tion tree turmeric urad vadā variety Vedic vegetables vegetarian vessel wheat flour wild wine Xuan Zang yield вс