INDIAN GASTRONOMY 3
in the current time. To begin with, the Indians were involved in trading activities with the
Portuguese and the British. This type of interactions had a greater impact on their diet and how
they cook (Fourat, Kapadia, Shah, Zararia & Bricas, 2018).
Deep assessment of the Indian gastronomy, as evident in the various article, was
originally composed of dairy product such as milk, honey, grains, and eggs together with fish. In
the current dietary, the Indians to not partake meat; however, in the early years, the Indian
cooking in rare occasions would be composed on meat. During these early years, Indians had
staple foods such as rice, bājra (pearl millet) as well as dal (lentils (Ambedkar, 2016). Pearl
millet has then been planted in various sub-continents of India from the 6200 BCE to date.
However, as time would pass by, a section of the Indian population adopted vegetarianism which
began during the tine of Śramana movements. During this time, the Indian dietary began to
change, and most Indians became vegetarians. Also, during this period, various Indian
subcontinents experienced favourable climatic conditions which in turn facilitated vegetables,
fruits and grains. Majority of the populations planted vegetables and fruits in large scale, which
later came to define their vegetarian cuisine (Fischler, 1988).
At this point of time as well, Indians came up with Yoga tradition, which resulted in
various categories of food. The system was composed of three categories of food classification
that is tamasic, raajsic and saatvic. Therefore, according to the Yoga traditions, the Indian food
would be classified as either, raajsic, saatvic or raajsic (Santich, 2012). Furthermore, during the
Middle Ages, various dynasties in Indian became more and more popular, and most of the Indian
population would identify with such dynasties. The Gupta dynasty was one of the poplar

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Indian Cooking- Mainly About Vegetarian Cooking According To Hindu Religion

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