Curry and stew, both staple broth-based dishes, are commonly paired with carbohydrate foods, yet they bear distinct culinary identities. The fundamental difference between curry and stew lies in their preparation methods. Curry is typically made by first heating oil in a pot, adding spices, and then cooking other ingredients with water over high heat. Conversely, stew involves mixing all ingredients with water and cooking them slowly over low heat. This method of curry preparation is traditionally associated with Indian cuisine. However, similar techniques have spread to Korea, the UK, Hong Kong, China, Thailand, Vietnam, Cambodia, and Japan, primarily through Indian traders.
This raises an intriguing question: who initiated the practice of frying spices in oil first?
The answer can be traced back to the ancient citizens of the Indus Civilization. In 2010, archaeologists Arunima Kashyap and Steve Weber from Washington State University in Vancouver unearthed several cooking utensils during excavations at Rakhigari, an Indus Civilization site. Among the artifacts were sheel patas (grinding stones), broken potsherds, and other cooking tools. Laboratory tests on these items revealed residues of ginger, turmeric, and cumin, indicating these spices were ground using the sheel pata. Additionally, evidence suggested that sugarcane juice, dried raw mangoes, and ground spices were used to prepare an eggplant curry. Various other spices, including mustard, saffron, coriander, and tamarind, were also identified.
This discovery points to the earliest known example of spiced food in human history, dating back approximately 4,500 years. Prior to this, there was no evidence of spices being used in cooking for flavor enhancement. Although people had ground spices for medicinal purposes since ancient times, the practice of preparing spices to flavor food appears to have originated with the Indus Civilization.
Today, the method of cooking curries in India closely mirrors that of the ancient Indus Civilization. If you were to ask an Indian housewife to prepare an eggplant curry, she would likely follow a process similar to that of her ancestors, adding sourness with dried raw mangoes smeared with turmeric if needed. This culinary tradition has endured through centuries and geographical migrations.
As the climate changed, the citizens of the Indus Civilization migrated and settled in various parts of India. Over time, they developed distinct cultures, languages, and customs, but they retained their ancestral cooking styles. Each region adapted curry recipes to suit local tastes and available ingredients, yet the essence of the original Indus Civilization method persisted. Curry, in its many forms, remains a signature dish of Indian cuisine.
The significance of curry extends beyond its delicious flavors. It is a testament to the cultural and historical continuity that connects modern Indian cuisine to its ancient roots. The practice of frying spices in oil, which began in the kitchens of the Indus Civilization, has not only survived but also thrived, spreading across the globe and influencing various culinary traditions.
In summary, the origins of curry can be traced back to the Indus Civilization, where the earliest known spiced foods were prepared. This ancient cooking technique has endured and evolved, becoming a defining feature of Indian cuisine and leaving a lasting impact on global culinary practices. As we savor a bowl of curry today, we are partaking in a rich historical tradition that dates back thousands of years, connecting us to the ingenuity and culinary artistry of our ancient ancestors.
This Article was Originally Written by Akash Tarafdar in Shoptodina in Bengali.
