The history of food is quite an interesting and fascinating journey that intertwines with the human evolution, culture, and innovations. It spans from prehistoric times, when early humans moved from one place to another gathering nuts and berries. Then they learnt about meat consumption , to cultivation of crops like rice , wheat, barley, lentils in ancient times. Over the stretched span of years societies, economies, cultures, traditions and even wars have shaped our simple food into a vast variety of cuisine.

For example, the discovery of fire by humans also helped them cooking, while the agricultural revolution introduced farming practices that transformed diets.

Prehistoric Era: Agriculture began around 7000 BCE in the Indus Valley, with crops like wheat, barley, and sesame being cultivated. Spices such as turmeric, cardamom, and black pepper were also harvested.

The story of food in India begins in the Vedic period (1500–500 BCE), when food was intertwined with religion and rituals. The Rigveda, one of the oldest texts in human history, mentions the offering made to God of grains, milk, fruits, and vegetables . People lived in harmony with nature, and their diet largely consisted of plant-based foods. Dairy products like milk, ghee (clarified butter), and yogurt were  their staples, alongside grains such as barley, wheat, and rice.

Meat consumption in ancient India was not an integral part of their diet. However, goat and lamb meat were consumed by some communities, particularly those who were warrior-based. The concept of vegetarianism, influenced by Jainism and Buddhism, also began to take hold, particularly in the north and central regions of India.

 Mauryan Empire (321–185 BCE) during this time food began to take on new meanings. Under Emperor Ashoka, who embraced Buddhism, also called for people to become vegeterian. Ashoka’s emphasis on non-violence, compassion, and respect for every life reflected  in their dietary practices. This marked a significant shift in Indian food culture, making plant-based diets more popular. Vegetarianism continued to grow in India, especially in regions where Buddhism and Jainism had a strong influence.

With the arrival of the Mughals (1526–1857) , India marked another transformative period in `food history. The Mughal emperors, with their Persian, Central Asian, and Turkish roots, introduced an entirely new dimension to Indian cuisine. The Mughal empire’s royal kitchens created some of the most iconic dishes still loved today, like biryani, kebabs, and kormas.

Mughal chefs blended native Indian ingredients with Persian cooking techniques, introducing rich gravies, fragrant rice dishes, and slow-cooked meats marinated in yogurt and spices. Ingredients like saffron, cardamom, and cinnamon became common in Mughal dishes, and these techniques continue to influence North Indian cooking today. The luxurious Awadhi cuisine of Lucknow and the Hyderabadi Biryani of the South are prime examples of how Mughal influence transformed regional food cultures.

The history of food in India is as rich and diverse as its culture. Indian cuisine has evolved over thousands of years, influenced by geography, trade, religion, and colonialism.

Indian cuisine reflects the diversity of its people. For example, vegetarianism became prominent due to Hindu and Jain philosophies, while Mughal rulers introduced rich dishes like biryani and kebabs

Today, Indian food is celebrated worldwide for its bold flavors and variety.