Food was rich and varied in South India in the first few centuries AD. There were at least five varieties of rice.There is a poetic description of “rice which looked like Jasmine buds ,the grains elongated like fingers, and separate from one another.Rice was mostly eaten boiled. DOSA or Dosai which is a fermented pancake…
Category: Local Cuisines & Dishes
To look at the different cuisines and dishes that have developed in such diverse land.
The story of Vada Pav
The story of our beloved Vada pav.Vada pav is believed to have been invented in 1966. Ashok Vaidya, who had this vision which ultimately has become the taste of Mumbai. He saw hundreds of thousands of people and workers passing everyday on their work or to the textile Mills in suburbs such as Parel and…
The story of Langar wali Dal
Dal have a special place in Indian cooking. It is one of the staple foods that are cooked everyday in our daily meal. There are a variety of dals one can prepare with and an array of dal recipes that goes region wise. This original Dal which was made in Western part of Punjab which is now in Pakistan…
The story of Pav Bhaji
The story of Mumbai Pav bhaji is as same as the Mumbai’s famous Vadapav.The origin of the dish is traced back into the 1850’s, when textile mills were largely used.170 years back when these mill workers used to have lunch breaks light lunch was preferred to a heavy one, as the workers had to return…
Why Indian Food History?
To discuss about the rich and diverse food history of Ancient India. To cover the enormous varieties of cuisine, food materials, dishes and pictures which fall under the term Indian Food. The blogs will detail the history of Indian food, from beginning with prehistoric times to till last century. Drawing upon material from different sources…
INDIAN FOOD HISTORY 