Everyone eats, but have you ever wondered what our distant ancestors dined on? What if I told you that nearly 4,000 years ago, people ate a dish not all that different from the curry you had last night? The secret is in the spices, the vegetables, and the enduring legacy of flavors that have transcended millennia. Let’s take a step back in time and uncover the story of the world’s oldest known curry, discovered in the arid plains of what we now call Haryana, India.

In other words, had you been washed ashore four millennia ago on the banks of the now-lost river of Saraswati and hitched a bullock cart ride to Farmana in the Ghaggar valley near modern-day Delhi, here’s what you might have eaten—a curry.

A Glimpse into the Past: Farmana, 2010

It all began in 2010 when a team of archaeologists—Arunima Kashyap and Steve Webber of Vancouver’s Washington State University—made a groundbreaking discovery in Farmana, an ancient Harappan site southeast of the famed city of Rakhigarhi. Through the method of starch analysis, they uncovered a culinary treasure hidden in the residues of ancient pots. These were not just any pots, but shards of a bulbous handi, or traditional cooking pots, which had been used to prepare meals nearly 4,000 years ago. And what did these pots reveal? The molecular traces of a curry—a dish that would have been right at home on our tables today.

The Ingredients: Aubergine, Ginger, and Turmeric

Imagine the bustling streets of Farmana, the dust of the Ghaggar valley swirling in the air. In a modest dwelling, a woman prepares a meal, her hands weathered from years of labour but steady as she works. She selects her ingredients with care: plump aubergines, a fresh root of ginger, and vibrant turmeric. These are the spices and vegetables of her land—earthy, fragrant, and rich in flavor.

In the pot over the fire, these simple ingredients come together in a humble yet powerful dance. The sharpness of ginger mingles with the warmth of turmeric, while the soft, almost buttery texture of aubergine takes center stage. Perhaps a handful of ripe mango, picked from a nearby tree, adds a sweet touch, balancing the savory flavors with a delicate tang. The heat from the fire infuses the dish, and the aromas fill the air, creating a scent that would be familiar to any of us who’ve experienced the magic of a curry simmering on the stove.

The Science Behind the Flavor: Starch Analysis

So, how do we know that this was the world’s oldest curry? The answer lies in modern science, where advanced starch analysis uncovered the ancient food molecules embedded in the walls of these pots. By studying the microscopic starch grains preserved on 50 different surfaces—pots, tools, even human and cow teeth—the archaeologists were able to identify a clear imprint of the ingredients used in the curry: aubergine, ginger, and turmeric.

These discoveries were more than just an archaeological triumph; they challenged our assumptions about early human diets. Before this, we relied on the macroscopic evidence of seeds and grains to understand ancient diets. But now, we had a glimpse of the very essence of cooking—the molecular traces of food left behind on the surfaces of everyday objects.

The Roots of Curry: A Culinary Revolution

This ancient curry discovery illuminates more than just a recipe; it reveals a culinary lineage stretching back millennia on the Indian subcontinent. The very ingredients—aubergine, ginger, and turmeric—speak to this deep history. In fact, the Sanskrit names for aubergine, “vartaka” or “vrntaka,” predate the language itself, with Munda roots suggesting that the vegetable was an indigenous crop. Similarly, ginger and turmeric, including the aboriginal-linked “haridra,” have thrived here since time immemorial. Evidence of spice trade between India and East Asia as far back as 5000 BCE further solidifies curry’s enduring presence in the region’s gastronomic landscape.

This simple curry from Farmana, cooked over a fire in a humble pot, is a testament to the ingenuity of ancient cooks. It reminds us that the food we enjoy today—whether it’s a fiery masala, a fragrant biryani, or a comforting bowl of dal—has roots that stretch back to the dawn of civilization. The turmeric latte that’s trending today? It might have existed long before iron was first smelted!

One of the earliest recorded references to curry-like dishes comes from the ancient Indian text, the Sushruta Samhita (ca. 600 BCE), which mentions the use of spices that resemble the flavor profile of modern curry. But the more widely recognized curry preparations likely began to form during the time of the Maurya Empire (ca. 300 BCE), when spices and complex cooking techniques were refined.

A Day in the Life of an Ancient Cook

Close your eyes and imagine the scene: the sun beating down on the dusty plains of Haryana, the air thick with the scent of earth and fire. In the heart of Farmana, a woman is busy at work in her kitchen. There is no fancy stove or microwave here—just a simple earthen pot, a handful of ingredients, and the skill passed down through generations.

Her hands move with practiced ease as she slices the aubergine, grates the ginger, and adds turmeric to the mix. The pot sits over the fire, its round shape designed to hold the heat, allowing the flavors to meld together. The slow cooking process, the time spent in front of the fire, is what creates the magic—the deep, earthy flavors of the vegetables, the warmth of the spices, and the subtle sweetness of the mango.

This was not just food; it was a connection to the land, to the seasons, and to a long lineage of cooks who had learned the art of balancing flavors. The simplicity of the ingredients and the method reflects a time when food was not just sustenance but a cultural expression, a way of life.

The Legacy of Flavour

When archaeologists uncovered the remnants of this ancient curry, they didn’t just find food; they uncovered a story—a story that links us to the people who lived in the shadows of the now-lost river Saraswati. These were people who, like us, sought comfort in food, who cooked and ate and shared meals with loved ones. The flavors they created, though simple, were the beginning of a culinary legacy that would shape the cuisine of the subcontinent and the world.

The next time you enjoy a curry, whether it’s a tangy, tomato-based dish or a creamy coconut delight, take a moment to think about those ancient kitchens. Think about the cooks in Farmana, long before recorded history, who were using the same spices and vegetables that continue to flavor our dishes today. In a way, we are all connected by that pot of aubergine curry, simmering over a fire in the heart of an ancient settlement.

Curry, as we know it, may have evolved over the centuries, but the essence remains unchanged: a celebration of the ingredients of the land, a reflection of culture, and a timeless connection to the people who came before us.

And so, as you lift your spoon and take a bite, remember that you’re not just tasting food—you’re tasting history.