ghazi52
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South Asian Cooking

Jonathan Mark Kenoyer
Ledge shouldered terra cotta cooking pots with low neck and flaring rim. One vessel has red slip on the neck and rim, while the other is fired grey-black. A small black fired bowl is seen in the foreground. Period III, Harappan, 2300-2200 B. C.
Although many South Asian restaurants advertise a wide variety of "curries," in traditional Indian cooking no one dish is referred to by this word. Curry is the anglicization of the common Hindustani word tarkiiri,, meaning "green vegetable." Cooked vegetables (and some times even meat) are occasionally called tarkari, but this word never appears on an Indian menu. Rather you will find an array of terms that indicate the types of vegetable or meat used and the method of their preparation, such as gobi bhaji (sauteed cauliflower), subzi ka salan(vegetable stew), makhni murgh (buttery chicken), tandoori ran(roast leg of lamb), or baingan bart a (mashed eggplant). No single cooking tradition can be claimed characteristic of South Asia in general; rather the various traditions should be discussed in terms of regions and ethnic communities. Although the major cultural and religious traditions that have influenced the development of these regional styles are usually traceable only to the Hindu/Vedic Period (600 B.C. to 1300 C.E.), it should not be forgotten that it was the Neolithic peoples in India who originally domesticated livestock animals and the staple grains still used today. The similarity in the shapes of cooking vessels from the Indus Civilization (2500-1700 B.C.E.) to those used in traditional Indian kitchens today suggests that wheat and rice dishes as well as stews and vegetables may have been prepared in much the same manner as they are now.
The Wheel in Indus Times
"I will focus on the early use and gradual development of wheeled vehicles at the site of Harappa, Pakistan, in order to better understand the role of carts in this process of urban development."
Ox- or water buffalo-drawn cart with driver from Harappa.
3. Toy carts, Nausharo
4. Indus Wheel types

Jonathan Mark Kenoyer
Ledge shouldered terra cotta cooking pots with low neck and flaring rim. One vessel has red slip on the neck and rim, while the other is fired grey-black. A small black fired bowl is seen in the foreground. Period III, Harappan, 2300-2200 B. C.
Although many South Asian restaurants advertise a wide variety of "curries," in traditional Indian cooking no one dish is referred to by this word. Curry is the anglicization of the common Hindustani word tarkiiri,, meaning "green vegetable." Cooked vegetables (and some times even meat) are occasionally called tarkari, but this word never appears on an Indian menu. Rather you will find an array of terms that indicate the types of vegetable or meat used and the method of their preparation, such as gobi bhaji (sauteed cauliflower), subzi ka salan(vegetable stew), makhni murgh (buttery chicken), tandoori ran(roast leg of lamb), or baingan bart a (mashed eggplant). No single cooking tradition can be claimed characteristic of South Asia in general; rather the various traditions should be discussed in terms of regions and ethnic communities. Although the major cultural and religious traditions that have influenced the development of these regional styles are usually traceable only to the Hindu/Vedic Period (600 B.C. to 1300 C.E.), it should not be forgotten that it was the Neolithic peoples in India who originally domesticated livestock animals and the staple grains still used today. The similarity in the shapes of cooking vessels from the Indus Civilization (2500-1700 B.C.E.) to those used in traditional Indian kitchens today suggests that wheat and rice dishes as well as stews and vegetables may have been prepared in much the same manner as they are now.
The Wheel in Indus Times

Cart in the Indus valley today
- It is hard to underestimate the importance of the wheel to ancient Indus civilization. All indications are that it was an indigenous development, pursued in flat agricultural areas, and probably preceded that other great wheel - pardon the pun - of change, the potter's wheel. "Discoveries [in the past 20 years] suggest that the earliest wheeled carts of the Indus valley developed in the core areas of the alluvial plain," writes Mark Kenoyer in his comprehensive, fascinating Wheeled Vehicles of the Indus Valley Civilization from the book Wheel and Wagon - Origins of an Innovation. He adds "The long continuity in cart designs of the Indus Valley and the fact that many different types of bullock cart continue to be used even today in Pakistan and India indicate that the original styles of cart were quite effective and that the early designers were able to produce a form that came to be improved upon only with the introduction of ball-bearing axles and rubber tires." He adds that "the quest for Indo-Aryan horse drawn chariots with spoked wheels in the mid- second millennium BC has also overshadowed the obvious evidence of both heavy and light wheeled vehicles pulled by bullocks that were discovered at sites such as Mohenjo--Daro, Harappa and Chanhu-daro over 1000 years earlier than the evidence for horse drawn chariots."
"I will focus on the early use and gradual development of wheeled vehicles at the site of Harappa, Pakistan, in order to better understand the role of carts in this process of urban development."
Ox- or water buffalo-drawn cart with driver from Harappa.
3. Toy carts, Nausharo
4. Indus Wheel types







