Listen: From the Lab to the Kitchen – Resurrecting Indus Valley's Proto Curry
The archaeological site of Harappa, of the Indus Valley civilisation. Credit: Wikimedia Commons
From the kitchens of the 4000-year-old Indus Valley Civilisation comes this story of the world’s first curry and how an Indian writer, Soity Banerjee, recreated the dish in her own kitchen. It wasn’t easy – there was no recipe she could follow or a modern variant she could use as a reference. It took a mix of scientific research (conducted by Arunima Kashyap and Steve Weber), and a process of trial and error before she was able to dish up a curry that could have conceivably been cooked by someone in Farmana, an Indus Valley dig-site in Haryana. How did she manage to do what she did? Tune in to find out.
This is the latest episode of The Intersection, a fortnightly podcast on Audiomatic. For more such podcasts visit audiomatic.in.
This article went live on January thirteenth, two thousand sixteen, at zero minutes past six in the morning.The Wire is now on WhatsApp. Follow our channel for sharp analysis and opinions on the latest developments.
