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=== Colonial Period ===
The [[Portuguese India|Portuguese]] and [[British India|British]] during their rule introduced cooking techniques such as baking, and foods from the [[New World]] and Europe. The [[New World crops|new-world vegetables]] popular in cuisine from the Indian subcontinent include [[tomato]], [[potato]], [[sweet potatoes]], [[peanut]]s, [[Squash (plant)|squash]], and [[Capsicum|chilli]]. Most New World vegetables such as sweet potatoes, potatoes, [[Amaranth]], peanuts and [[cassava]] based [[Sago]] are allowed on Hindu fasting days. Cauliflower was introduced by the British in 1822. In the late 18th/early 19th century, an autobiography of a Scottish [[Robert Lindsay (Sylhet)|Robert Lindsay]] mentions a [[Sylhetis|Sylheti]] man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of Indian cuisine in the [[United Kingdom]].
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File:Bhang eaters before two huts (6124556163).jpg|''[[Bhang]]'' eaters in India c. 1790. ''Bhang'' is an [[cannabis edible|edible preparation]] of [[cannabis (drug)|cannabis]] native to the Indian subcontinent. It was used by Hindus in food and drink as early as 1000 BCE.
File:Nimmatnama-i Nasiruddin-Shahi 283.jpg|A page from the ''[[Nimatnama-i-Nasiruddin-Shahi]]'', book of delicacies and recipes. It documents the fine art of making ''[[kheer]]''.
File:Sweets 1.jpg|[[Medieval India]]n Manuscript Nimatnama-i-Nasiruddin-Shahi (circa 16th century) showing ''[[samosa]]s'' being served.
File:Prawn with a rui fish (6125147738).jpg|[[Prawn]] with a [[Rohu]] fish, Kalighat Painting. Freshwater fishes and crustaceans are staple diet in eastern regions, prominently in Bengal.
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Translations:Indian cuisine/18/en - Revision history

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