Rice in India

Indian Influence

Rice may have been domesticated independently in Afghanistan and northern India at least 5,000 years ago. It spread west to the Indus Valley and south into peninsular India. Rice cultivation began near the Ganges around 2500 BCE. Semi-nomadic hunters and fishermen moved regularly to avoid Mongol invaders from Central Asia, and to find arable land. Around 2000 BCE, these Indo-Aryans moved into the Caucasus, Persia and the Hindu Kush Mountains, settling in Punjab, Delhi and Afghanistan. The five rivers of the Punjab irrigate much of the rice grown in India, even though rice consumption in southern India is greater than in the north. From the Moghal influence comes pilaus with cream, fruit and nuts in meat and rice preparation. Idlis and dosas – both fermented products (souring and fermentation lowered bacterial contamination risk and extended ‘shelf life’) – and rice and dal (lentils) are more common as you head south. For Kashmiris, pilaf is seasoned with cumin, cloves, cinnamon and cardamom. For Bengalis, the ‘holy trinity’ flavour profile includes fish, rice and mustard seed oil, just as celery, green onions and green peppers are the ‘holy trinity’ of Cajun cookery, and mirepoix (carrots, celery and onions) for French cookery. For Keralans, curry leaves and coconut perfume rice. Mutton curry with rice showcases the Muslim influence.

                                                                         From Rice A Global History.

I find some facts in this book related to asia not exactly acceptable. Researchers depend on what comes their way.This book says the words paddy and batty came from a sanskrit word Bhakta. They say it means cooked. Unfortunately that is not right. Cooked is pakwa in sanskrit. It also means ripe.