https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ASouth_Asian_cuisine%2F5%2FenTranslations:South Asian cuisine/5/en - Revision history2026-09-13T14:54:48ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:South_Asian_cuisine/5/en&diff=145169&oldid=prevFuzzyBot: Importing a new version from external source2025-05-24T04:33:47Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>== History ==<br />
{{main|History of Indian cuisine}}<br />
Many foods from the subcontinent have been known for over five thousand years. The Indus Valley people, who settled in the northwestern Indian subcontinent, hunted turtles and alligator. They also collected wild grains, herbs and plants. Many foods and ingredients from the Indus period (c. 3300–1700 B.C.) are still common today. Some consist of wheat, barley, rice, tamarind, eggplant, and cucumber. The Indus Valley people cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder.</div>FuzzyBot