I have always loved making connections in my day-to-day life to traditions and routines I’d read about in a history book or heard as a child from my great-grandmother’s stories (as so much of history and tradition is still passed down from one generation to the next in India). I appreciate a deep sense of preservation and kinship in the knowledge that despite all the technological advances, we, as humans today, aren’t at our core that removed from our earliest ancestors. This is also why I explore predominantly historical themes in my writing.
So, when I received a link recently from Ambika Sambasivan, an advocate of South Asian cultures at Yali Books, inviting me to try out an experience, my curiosity was piqued. I clicked the BBC News link open: it was a video explaining how to cook a curry that was routinely made over 4,000 years ago in the kitchens of the Indus Valley homes. I almost swooned from excitement.
See, ever since I was a young child, the Indus Valley Civilization (or Harappan Culture as it’s also called) that flourished over 4,000 years ago in the Indian subcontinent fascinated me no end. Heck, I even wrote a full-length novel set in the Indus city of Mohenjo-Daro during the time period that the civilization was at its peak.
What is this Indus Valley Culture, you ask?
In simplified terms, the Indus Culture was a Bronze-age civilization (3300 – 1300 BCE) that spread over a vast area of what is today northeast Afghanistan to Pakistan and northwest India. The culture flourished in the fertile basin of the Sindhu River (whose name has morphed into Indus River in modern times) and other monsoon-fed rivers. The culture was highly evolved, and its people are noted for pioneering urban planning—cities that had elaborate drainage systems and one and two-story buildings made of baked-bricks!—and technology for metallurgy and sustained farming among other things.
Unfortunately, compared to how long the civilization thrived, and how successful it had been, we know very little about the culture, religion and day-to-day lives of the Indus people.
During my extensive research for the novel, I learned that the Harappans cultivated, and perhaps exported, grains such as wheat, barley and rice; fruits such as melons, dates and grapes; and produce like sesame, green peas, ginger, garlic and turmeric. However, I had no idea that they knew of aubergines (eggplants) until I watched this BBC video.
And, what’s more, the video gifts us with the recipe for the world’s oldest proto-curry (isn’t that a brilliant word?). Two scientists unearthed this recipe, by use of starch analysis, from the pot shards found at one of the Harappan excavations near the modern-day Delhi. Thank you, Science!
I can imagine a Harappan man or a woman hunched over a cooking fire, fanning the embers to adjust the heat-level, and roasting the eggplants in sesame oil to perfection. This recipe—because food transcends time and place, and nothing draws people together quite like food does—symbolizes the tenuous, yet in its own way tenacious, connection I have with my forebears from so long ago. Just the fact that I can follow the recipe to the last detail and attempt to experience even the tiniest bit of their daily routines fills me with awe and hope.
Because, to me, history and traditions are less about rigid customs and more about deepening ties and understanding.
I’m off, in search of ingredients for the world’s oldest-known curry. I’m going to post here my observations from this compelling exercise of recreating the proto-curry next week. Hope to see you all soon!
P.S: Did you know that “curry” might not even be an original Indian word, at least in the context it’s globally used? Indians don’t necessarily apply that word for their preparations unless they’re using it in a Western/larger-audience context. There are several theories as to what actually constitutes a curry and who originally coined that word. Another post for another day!
Bravo Hema! We have missed your posts!!! Couldn’t agree with you more about traditions that they provide context to reflect about one’s roots.
Looking forward to part2 of your post!!
Renu
So glad you enjoyed the post, and thank you for sharing your view on traditions! :)
Very nice!!! So many intriguing facts about these civilizations. Look forward to part II of the blog😀
Thanks, Soumya! Glad you enjoyed the facts–I had to try really hard not to dump a whole lot more into this post ;).
Hema,
Loved it loved it loved it!!! Now I will be waiting for the next posts and be ready to drool :). For me it’s especially great to read this post, because recently I saw the trailer of the upcoming movie Mohenjodaro set in the same period you are talking about; and what a disappointment it was. I wish the makers did better research and made it with more passion for the small details rather than always making a commercial circus of such historically important subjects. So this post cleansed my brain of that crap and I am super happy for that. Thank you Hema. Hope you won’t keep us hanging too much for the next part of this journey.
Thank you, Priya, for reading and the compliment! :) I totally agree with your view on commercializing important concepts just for a better turnout at the box-office.
I look forward to recreating the curry and sharing my notes!
[…] Try this at home and write to us in the comments section below. Also, follow Hema Penmetsa – a fellow Indus Valley enthusiast and writer – as she documents her culinary adventure with fascinating details about these ancient people. […]