A strong influence over Indian foods is the widespread and longstanding vegetarianism within sections of India's Hindu and Jain communities. Vegetarianism came to prominence during the rule of Ashoka, one of the greatest of Mauryan rulers who was a promoter of Buddhism; currently, 31% of Indians are vegetarians.[1] Food is an integral part of India's culture and different cuisines are present in diferent communities, regions, and states. Furthermore, each religion, region, and caste has left its own influence on Indian food. Many recipes first emerged when India was predominantly inhabited by Vedic Hindus. Later, Christians, British, Buddhists, Portuguese, Muslims from Central Asia, Arabia, the Mughal empire, and Persia, and others had their influence as well. In India, food, culture, religion, and regional festivals are all closely related.
Around 7000 BCE, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley.[2] By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India.[citation needed][3]
In Vedic times, a normal diet consisted of fruit, vegetables, grain, dairy products and honey.[citation needed] Over time, the priestly Brahmin caste embraced vegetarianism,[citation needed] which is facilitated by a cooperative climate where a variety of fruits, vegetables, and grains can easily be grown throughout the year.
According to the traditional Indian medical system Ayurveda, food is either satvic, rajasic or tamasic depending on its character and effect upon the body and the mind.[1]
Over the centuries Indian cuisine has been influenced by traders such as the Arabs and Chinese, and invaders such as the Mongols, Turks, British and Portuguese. The tomato, chilli, and potato, which are staple components of contemporary Indian cuisine, are relatively recent additions. They came to India from America through Europe.
Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs, resulting in Mughlai cuisine (Mughal in origin), as well as such fruits as apricots, melons, peaches, and plums. The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan. The Nizams of Hyderabad state meanwhile developed and perfected their own style of cooking with the most notable dish being the Biryani, often considered by many connoisseurs to be the finest of the main dishes in India. During this period the Portuguese introduced foods from the New World such as potatoes, tomatoes, squash, and chilies.
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