Indian Food Habits -Ancient Times

The eating habits of Indians during ancient times varied depending on the region and time period. However, there are some general trends that can be identified.

During the Indus Valley Civilization (2600 BCE — 1900 BCE), the people of the region relied heavily on agriculture, and their diet consisted of wheat, barley, lentils, and millet. They also consumed a variety of vegetables, such as onions, garlic, and radishes. Evidence of animal bones found at archaeological sites suggests that they also consumed meat, including beef, mutton, and pork.

During the Vedic period (1500 BCE — 500 BCE), food was considered sacred, and the preparation of food was seen as a form of worship. The Vedas describe a vegetarian diet, with grains, fruits, and vegetables being the main sources of nutrition. Milk and its derivatives, such as yogurt and ghee, were also an essential part of the diet. Meat was consumed, but only on special occasions and as part of religious rituals.

During the Maurya Empire (321 BCE — 185 BCE), the diet of the people was largely vegetarian, with meat consumption being limited to certain castes and only on special occasions. The use of spices, such as cumin, coriander, and turmeric, became more widespread during this period, and the use of dairy products, such as yogurt, cheese, and butter, also became more common.

During the Gupta Empire (320 CE — 550 CE), meat consumption became more widespread, particularly among the upper classes. The diet also became more varied, with the addition of fruits, nuts, and sweets.

Overall, the ancient Indian diet was largely vegetarian, with a focus on grains, vegetables, and dairy products. Meat was consumed but was limited in quantity and reserved for special occasions. Spices and herbs were widely used to add flavor and nutrition to dishes.