What did ancient Indus people eat? What kind of crops did they grow? What did they cook? How might these things differ by city, town and region? To even get close to answering these questions, one needs a "a systematic collation of all primary published macrobotanical data, regardless of their designation as ‘crop’, ‘fully domesticated’ or ‘wild/weedy’ species," writes author Jennifer Bates.
An excellent recent (2019) summary of what we know about ancient Indus foods that were, likely and speculatively, derived from plant resources, and what implications these diverse discoveries over the years have for our understanding of ancient Indus society.
"The recognition of variation and diversity [in the ancient Indus civilization] has encouraged a gradual, though not universally accepted, shift toward the interpretation that certain categories of Indus material acted as ‘a veneer… overlying diverse local and regional cultural expressions'," write the authors.
An important contribution synthesizing many fields of research. The authors write: "This paper will explore the nature and dynamics of adaptation and resilience in the face of a diverse and varied environmental and ecological context using the case study of South Asia’s Indus Civilization (ca. 3000–1300 BC), and although it will consider the Indus region as a whole, it will focus primarily on the plains of northwest India."