Feast and fasts: A history of food in India
The geography of India is very diverse. It comprises wide range of climatic conditions and
regions including tropical, temperate and alpine regions. The calendar of Indian tradition has six
seasons. The overall geography and climate supports the agriculture development in the different
parts of the country. Different vegetables, fruits, herbs, spices, pulses and grains are cultivated
every year.
In the era of Indo Aryans, the main occupation related to food was dairy. Dairy products and
milk were part of rituals and customs. Indo-Aryans used to raise cattle, sheep and cows. They
also started some agricultural cultivation. Wealth was counted with castles and cows in that era.
Brahmins, the priests used to sacrifice animals to please the God with their offering.
Additionally, the culture of castes became so dominant that people did not accept any food from
out of the caste or eat with them.
In the third millennium, the rice cultivation came to India. Wheat and barley were also grown in
Indus valley and Doab by that time. The developments in agriculture sector led to the increase in
population of India and their migration into new places. The intellectual revolution arrived in
eighth to sixth century. At that time, the main dietary item was rice. Other spices and vegetables
were used as secondary food items. The animals, fishes and birds were under the protection of
state.
In 300-500 CE, India was a main part of the world’s economy. India used to exchange the goods
with Africa. In this way, new ingredients were introduced in India and the Indian ingredients
