Home > Society > Food in India > Food in Indus Valley civilization
Food in Indus Valley civilization
Food in Indus Valley civilization largely depicts the agrarian culture of ancient India. As this had been one of the earliest civilisations of India, it followed some of the trends of early civilizations that resided in India before the Indus Valley civilization.

Share this Article:

Indus Valley CivilizationFood in Indus Valley civilization largely depended on some major food crops and cereals that were cultivated by the Indus valley people. The Indus Valley civilization was the earliest civilisation that took a formal structure of a modern day village with well designed and well planned city structure. This was one of the earliest civilizations that came up after the nomadic inhabitants of pre historic India. As such this civilization carried a number of common trends which were similar with its predecessors who inhabited the area. Such common trends include the types of crops that were cultivated by the people of Indus Valley Civilization, the utensils used by them and the type of cooked food items taken by them. All this reflected the trends of the ancient Negroid race and Proto- Australoids who resided in ancient India.

Food in Indus Valley civilization has been predominantly agrarian in which excavations reveal that the Indus valley people were habituated in consuming Barley which was one of the major cereals of the community. While specimens of Barley have been found in the ruins of Mohenjodaro, it has not been proved whether they used to consume rice or not. However the use of rice must have been known to them. Along with Barley the civilisation also cultivated peas and sesamum along with spices of brassica which is very similar to modern day Rai. While these have been major crops of the Indus Valley civilization, the civilisation also reared buffaloes, goat and sheep which prove that milk was major food article for these people. Along with the vegetarian food items the people of Indus valley civilization also consumed meat that was evident from the fact that meat was included in the offerings made for the dead. With the excavation of number of artefacts like sling balls of clay, copper fish hooks, the arrow heads, the flying knives etc strongly prove that these were required to kill and rear animals and birds which were dressed with these instruments and included in their food items after cooking. Their food items as such included beef, mutton, pork and poultry products, the flesh of Gharial or crocodile, turtle and tortoise, flesh of fresh local fishes from nearby rivers and dried fish from sea coasts. The bones and shells in hard form has been found in and around the houses of the Indus valley civilization.

Food in Indus Valley civilization further included a number of fruits which included the fruits like melon, promagranate, coconut fruit and Banana. The people of the valley were habituated in creating ornaments in the shape of various fruits which were found during excavation. The food of Indus valley civilization included spicy recipe as various forms of grinding stones have been found. The tradition of grinding stone has travelled al the way from the Stone Age which still exists in Indian society. The civilization took a number of precautionary steps to store the grains as they built large store houses with raised platforms and ventilating floor. It seemed to have been one of the government policies to secure grains in the granaries of the town. These granaries were built by the coolie labours who resided in two room cottages built in the same style as the rest of the town was planned. The town also depended on a continuous water supply. The water supply in Mohenjodaro and Harappa civilization was drawn from excellently built wells which was distributed all over through various channels was used for both cooking as well as drinking purpose.

Food in Indus Valley civilization was made in the utensils which included earthenware of various kinds and shapes. Most of the potteries were wheel made with fine and smooth appearances that were baked to give it strength. The potteries were painted with black or dark red slips. Such painted potteries included bowls, beakers, goblets, dishes, basins, saucers stands and jars. The excavations also include a number of vessels which are made up of Copper, silver, and lead.

Thus Food in Indus Valley civilization reflect the rural nature of the civilization which also highlight the use of copper, bronze and silver which were not only used for ornaments but also in making utensils that were used for cooking.


Share this Article:

Related Articles

More Articles in Food in India


West Indian Cuisine
West Indian Cuisine reveals a vibrant choice of vegetarian as well as non-vegetarian dishes.
Food in Ancient India
Food in Ancient India has been largely agro based as the society in India in the ancient times was primarily agro based. The food of ancient India reflects the culture of Indian people.
Food in Indus Valley civilization
Food in Indus Valley civilization largely depicts the agrarian culture of ancient India. As this had been one of the earliest civilisations of India, it followed some of the trends of early civilizations that resided in India before the Indus Valley civilization.
Delhi Cuisine
Delhi Cuisine has been influenced by the Mughal emperors. Old Delhi is known for both vegetarian and non vegetarian cuisine.
Indian Food
Indian Food is an essential part of India’s culture, with cuisines differing according to caste, community, region and state.
Cuisine of Sikkim
Cuisine of Sikkim comprise of cuisines of various groups like Lepchas, Bhutias and Nepalis. In Sikkim, Rice is the staple food along with several vegetables. Fermentation forms an important part of the cooking culture of this state.
Use of Spices in Ancient India
Use of Spices in Ancient India indicates the prevalence of spicy food popular at the time.
Cuisine of Haryana
Cuisine of Haryana is pure and nutritious. The Haryanvis prefer simple foods that are wholesome and fresh.
Jowar - Staple Food Grain
Jowar is one of the highly cultivated Indian crops next to wheat in India. Regur soil and alluvium soil are favourable for the cultivation of this crop.
Indian Spices
India is the Home of Spices. It is ideal for the growth of almost all spices.
History of Indian Food
History of Indian Food has been a major part of Indian society which describes the evolution of Indian food habits in different ages.
Cuisine of Chattisgarh
The cuisine of Chhattisgarh serves a wide range of mouth watering dishes. The cuisine also comprises of some uncommon dishes which are not found in rest of India.
Indian Vegetable Dishes
Indian Vegetable Dishes bring to the fore an array of mouth watering delicacies which serves the Epicureans delight of the food lovers.
Indian Sweets
Indian Sweets are usually known as Mithai. They diverge in tastes, aromas, shapes and colours. They are an indispensable part of Indian culture during auspicious occasions.
Indian Regional Cuisines
The intriguing style of different cooking style contributes to the diversity of the Indian regional cuisines.
Halwa
Halwa is a traditional sweet dish made in India and many other countries.
Indian Festive Foods
Indian Festive foods augmenting the richness of Indian festivals, have gained popularity.
Ancient Buddhist Cuisine
Ancient Buddhist Cuisine has been well described in the early Buddhist works in which food has been classified into four categories.
Dal Pitha
Dal Pitha is a traditional Cuisine of Bihar which can be had at anytime. It is a rice flour dimsum stuffed with chana dal and is usually served with chutney.
Turmeric
Turmeric is a legendary plant bearing umpteen essential properties of utilisation in daily life in cooking and cosmetic.
Indian Chefs
Indian Chefs are the people working behind the unmatched food quality of unlimited varieties in different parts of India.