Indian Food: A Historical Companion

Ancient India animal Anon Arthashastra Aryan asafoetida Asia baked banana Bangalore barley beans Bengal betel boiled Bombay brahmins bread brinjal Buddhist Calcutta called century chana Chanhudaro Chapter Charaka chilli Citrus coconut confection cooked cultivated Culture curds deep-fried Delhi described dhāl dish drink early eaten fermented fish flavoured flowers fried fruit ghee ginger grains grapes green Gujarat Harappan Hindi Hindu honey Ibn Battuta Indus Valley jackfruit jaggery juice Karnataka Kautilya Kerala king later leaf liquor Lothal Madras mango meal meat mentioned milk mixed Mohenjodaro mung Muslim mustard origin pepper perhaps plant pulse Rāmāyana relish repr rice Rigveda ritual roasted salt Sanskrit Sanskrit names seeds sesame soma sour SOURCE south India species spices stuffed sugar sugarcane Sushrutha sweet sweetened Tamil term tion tree tubers urad vadā variety Vedic vegetables vessel wild wine word Xuan Zang yield