Quick answer: Indian culinary history is the story of how Indian food developed over about 5,000 years, from the grains and spices of the Indus Valley and the dairy-rich diet of the Vedic period, through Buddhist and Jain vegetarian ideas, Mughal court cooking and Portuguese and British influences, to today's regional and modern Indian cuisine. Ayurveda, India's traditional system of health, shaped this food through ideas such as the three doshas, the six tastes and sattvic eating. Vegetarianism, rooted in ahimsa (non-violence), remains one of its defining features.
These notes cover BHA101 (Foundation Course in Food Production, NCHMCT B.Sc. HHA, Semester 1), Unit 1, which includes Indian culinary history, Ayurveda and vegetarianism. They follow the NCHMCT syllabus topic and are written as revision notes for IHM students; they are not official NCHMCT study material. For the wider introduction to the unit, see Chapter 1: Introduction to Cookery.
Table of contents
Indian culinary history: a timeline for students
Examiners like answers that move in order through time. Learn the six stages below, with two or three food examples for each.
| Period | Key influences | Foods and techniques to remember |
|---|---|---|
| Indus Valley Civilisation | Early farming settlements | Wheat, barley, pulses, sesame, dates; grinding stones; residue studies suggest ginger and turmeric |
| Vedic period | Pastoral and farming life, rituals | Barley, rice, milk, curd, ghee, honey; food offered in yajnas |
| Buddhist, Jain and Mauryan era | Ahimsa, spread of vegetarian ideas | Plant-based meals, pulses, dairy; Ashoka's edicts on reducing animal slaughter |
| Medieval kingdoms | Regional courts, temple kitchens | Manasollasa recipes, temple prasad, regional rice and millet cuisines |
| Sultanate and Mughal era | Persian, Central Asian and Turkish cooking | Pulao, biryani, kebabs, korma, dum cooking, saffron, dry fruits, cream |
| European and colonial era | Portuguese, French, Dutch and British traders | Chillies, potatoes, tomatoes, cashew; vindaloo; tea, breads, Anglo-Indian dishes |
1. Indus Valley Civilisation
The cities of the Indus Valley, such as Harappa and Mohenjo-daro, grew wheat, barley, peas, lentils and sesame, and kept cattle, sheep and goats. Archaeologists have found grinding stones, storage jars and hearths. Studies of residues in cooking pots suggest that spices such as ginger and turmeric were already in use, which links our curry tradition to very ancient roots.
2. Vedic period
The Vedic texts describe barley (yava) as a main grain, with rice becoming more important later. Milk and its products, curd and ghee, were central, and honey was the main sweetener. Food was linked with ritual: offerings were made into the sacred fire, and the idea that food is sacred continues in Indian homes and temples today.
3. Buddhist, Jain and Mauryan influence
From around the 6th century BCE, Buddhism and Jainism spread the principle of ahimsa, or non-violence towards living beings. This encouraged vegetarian diets in many communities. Emperor Ashoka's rock edicts record his decision to reduce the killing of animals for the royal kitchen, an early example of state support for vegetarian ideals.
4. Medieval regional kingdoms and temple kitchens
Regional courts developed their own food cultures. The 12th-century Sanskrit text Manasollasa, attributed to the Western Chalukya king Someshvara III, includes descriptions of dishes and cooking methods, showing that cookery was valued as a royal art. Large temple kitchens cooked prasad for thousands of devotees, refining methods for bulk vegetarian cooking.
5. Sultanate and Mughal cuisine
Rulers from Central Asia and Persia brought new ingredients and methods. The Mughal kitchens, from the 16th century, combined Persian techniques with Indian spices. Remember these points:
- Rice dishes: pulao and biryani with layered meat and fragrant rice.
- Meat cookery: kebabs, korma, nihari and slow-cooked dishes.
- Rich gravies: cream, yoghurt, ground nuts, saffron and dry fruits.
- Dum cooking: sealing the pot and cooking slowly in its own steam, refined in Awadh (Lucknow).
6. European and colonial influences
After the Portuguese reached India in 1498, they introduced crops from the Americas, including chillies, potatoes, tomatoes, cashew nuts, pineapple and papaya. Chilli quickly became central to Indian cooking. Goan dishes such as vindaloo show Portuguese roots in their use of vinegar and garlic. The British era spread tea drinking, bakeries, breads, cakes and Anglo-Indian dishes such as mulligatawny soup, and club and railway kitchens created their own menus.
Modern Indian cuisine
After independence, migration spread regional foods across the country; the tandoor and Punjabi dishes became popular in Delhi and beyond, and South Indian breakfasts spread nationwide. Today hotels serve regional cuisines, street food, Indo-Chinese and modern or progressive Indian dishes that use new techniques with traditional flavours.
Indian culinary history and regional diversity
Geography, climate, crops and religion make each region's food distinct. A short regional table adds value to any culinary history answer.
| Region | Staples and cooking medium | Examples |
|---|---|---|
| North | Wheat, dairy, ghee; tandoor | Roti, dal makhani, paneer dishes, kebabs |
| South | Rice, coconut, curry leaves, tamarind; coconut and sesame oil | Idli, dosa, sambar, rasam, appam |
| East | Rice, fish, mustard oil, panch phoron | Macher jhol, dalma, pitha |
| West | Millets, groundnut, jaggery, coconut on the coast | Dhokla, thalipeeth, Goan curries |
| North-East | Rice, bamboo shoot, fermented foods, less oil | Thukpa, smoked meats, bamboo shoot curries |
Ayurveda and Indian cookery
No study of Indian culinary history is complete without Ayurveda. The word means "knowledge of life" (from ayus, life, and veda, knowledge). It is India's traditional system of health, described in classical texts such as the Charaka Samhita and Sushruta Samhita. Food is central to Ayurveda: a balanced diet is seen as the first step to good health. Today, Ayurveda is promoted and regulated by the Ministry of Ayush, Government of India.
Note: these notes explain Ayurveda as part of culinary history and theory. They are not medical advice.
The three doshas
- Vata (air and space): linked to movement; balanced by warm, moist, grounding foods.
- Pitta (fire and water): linked to digestion and heat; balanced by cooling foods such as cucumber, milk and coconut.
- Kapha (earth and water): linked to structure and stability; balanced by light, warm and spiced foods.
Shad rasa: the six tastes
Ayurveda recommends including all six tastes in a meal. This is one reason a traditional Indian thali feels so balanced.
| Taste (Sanskrit) | English | Food examples |
|---|---|---|
| Madhura | Sweet | Rice, wheat, milk, jaggery, ripe fruits |
| Amla | Sour | Curd, tamarind, lemon, kokum |
| Lavana | Salty | Rock salt, sea salt, pickles |
| Katu | Pungent | Ginger, black pepper, chilli, mustard |
| Tikta | Bitter | Bitter gourd, fenugreek, neem, turmeric |
| Kashaya | Astringent | Pulses, raw banana, pomegranate, green tea |
Sattvic, rajasic and tamasic food
- Sattvic food: fresh, light and pure, such as fruits, vegetables, whole grains, milk and ghee. It is believed to promote calm and clarity.
- Rajasic food: stimulating and strongly spiced, such as chillies, onion, garlic and strong tea or coffee.
- Tamasic food: stale, reheated, heavily processed or fermented food, meat and alcohol, believed to cause dullness.
Ayurvedic principles a chef can apply
- Cook fresh and serve warm; avoid repeatedly reheated food.
- Follow seasonal eating (ritucharya), for example cooling foods in summer and warming foods in winter.
- Use digestive spices such as cumin, ajwain, hing, ginger and fennel.
- Avoid incompatible combinations (viruddha ahara) that classical texts warn against, such as milk with fish.
- Balance the six tastes on a menu or thali.
Wellness resorts, especially in Kerala, offer Ayurvedic menus, and many hotels now add khichdi, millet dishes and herbal drinks to their buffets.
Vegetarianism in Indian cuisine
India has one of the world's richest vegetarian food traditions. Its roots lie in ahimsa, taught by Jainism, Buddhism and many Hindu traditions, and in the Ayurvedic preference for sattvic food. For a hotel kitchen, understanding the different types of vegetarian guests is a practical skill.
Types of vegetarian diets
| Type | Eats | Avoids |
|---|---|---|
| Lacto-vegetarian (common Indian vegetarian) | Plants, milk and dairy | Meat, fish, eggs |
| Lacto-ovo vegetarian | Plants, dairy and eggs | Meat, fish |
| Eggetarian (Indian usage) | Vegetarian food plus eggs | Meat, fish |
| Vegan | Plants only | All animal products, including dairy and honey |
| Jain | Vegetarian food grown above the ground, dairy | Meat, fish, eggs, root vegetables such as onion, garlic and potato; many avoid eating after sunset |
| Sattvic | Fresh vegetarian food, dairy | Onion, garlic, stale and very spicy food |
Vegetarian practice in professional kitchens
- Separate equipment, chopping boards and fryers for vegetarian and non-vegetarian food.
- Clear menu marking; packaged foods in India carry the FSSAI green dot symbol for vegetarian and a brown symbol for non-vegetarian food. See the FSSAI website for labelling rules.
- Jain and no-onion-no-garlic versions of popular dishes on request.
- Check hidden animal ingredients such as gelatine, fish sauce, animal rennet and egg in bakery items.
- Store vegetarian items above or apart from raw meat to prevent cross-contamination.
These habits connect with hygiene rules covered in kitchen hygiene and chef uniform.
Exam tips and likely questions
- Write answers on Indian culinary history in time order with two foods for each period.
- Name the Portuguese ingredients: chilli, potato, tomato, cashew. This point is often asked.
- For Ayurveda, cover doshas, the six tastes and sattvic, rajasic and tamasic food.
- For vegetarianism, use a table of diet types and add kitchen practices.
- Avoid making medical claims; write "according to Ayurveda".
Likely questions (BHA101, Semester 1):
- Trace Indian culinary history from ancient times to the present. (10 marks)
- Explain the influence of the Mughals and the Portuguese on Indian cookery. (5 marks)
- What are the six tastes in Ayurveda? Give examples. (5 marks)
- Differentiate between sattvic, rajasic and tamasic food. (3 marks)
- List the types of vegetarian diets and their restrictions. (5 marks)
Careers: chef jobs in Indian cuisine
Knowledge of Indian culinary history is valuable in a professional kitchen. Hotels in India, the Gulf, Europe and on cruise ships need chefs who can cook authentic regional food, explain dishes to guests and adapt menus for Jain, vegan and Ayurvedic diets. Indian speciality restaurants abroad often recruit tandoor, curry and South Indian chefs.
- Entry roles: commis chef (Indian kitchen), tandoor commis, kitchen trainee.
- Next steps: demi chef de partie, chef de partie (Indian), sous chef, executive chef.
- Typical pay ranges (indicative only): commis chef roles in India often fall roughly between ₹12,000 and ₹22,000 a month, and Gulf hotels often add accommodation and meals; pay varies by city, brand and skills, so check each job post.
Explore the latest chef jobs and commis chef jobs in India, the Gulf and Europe, or browse hotel jobs in Dubai. Revise the kitchen hierarchy in our kitchen brigade system notes, then register free on Hospitality Vacancy so hotels can find your profile.
More notes from our hotel management study blogs: Indian concept of hospitality (F&B Service), top domestic and international hotel chains (Front Office) and housekeeping beyond hotels.
FAQ: Indian culinary history, Ayurveda and vegetarianism
What is Indian culinary history?
It is the study of how Indian food developed over thousands of years, from the Indus Valley and Vedic periods through Buddhist, Jain, Mughal, Portuguese and British influences to today's regional and modern Indian cuisine.
Which ingredients did the Portuguese bring to India?
The Portuguese introduced crops from the Americas, including chillies, potatoes, tomatoes, cashew nuts, pineapple and papaya. Chilli soon became a key ingredient in Indian cooking.
What are the six tastes in Ayurveda?
Sweet (madhura), sour (amla), salty (lavana), pungent (katu), bitter (tikta) and astringent (kashaya). Ayurveda suggests including all six in a balanced meal.
What is sattvic food?
Sattvic food is fresh, light and pure vegetarian food such as fruits, vegetables, whole grains, milk and ghee, usually cooked without onion and garlic.
How is Jain food different from regular vegetarian food?
Jain food avoids meat, fish and eggs like other vegetarian diets, and also avoids root vegetables such as onion, garlic and potato. Many Jains also avoid eating after sunset.
Read next
- Kitchen Safety: Handling Kitchen Equipment Safely (BHA101 Notes)
- Kitchen Hygiene: Personal, Food and Chef Uniform (BHA101 Notes)
- Methods of Cooking Food
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About the author: Sumit Manwal
Sumit Manwal is the founder of Hospitality Vacancy, the job site built for the hotel industry. He is passionate about helping hotel management students and hospitality professionals build successful careers, and connects talented people with hotel jobs across India, the Gulf and Europe. Through these notes he shares practical, easy-to-follow hospitality knowledge so every reader can learn, grow and get hired.