Kitchen of upper town with pot furnace.
Ancient Indus Civilization food related objects and materials.
The cross section of the Ravi phase pit shows multiple episodes of filling and plastering. The contents were collected for flotation, which recovered seeds of barley and wheat as well as some charred wood.
During the Ravi Phase (circa 3300-2800 BCE) the earliest inhabitants lived in huts made of wooden posts probably covered with reeds and clay. They stored grain and other foodstuffs in small bell shaped pits that were plastered with fine clay.
Fish are stowed beneath the floor boards of the boat's deck to protect them from the sun. The traditional vessels do not carry ice and it is important to keep these fish out of the sun so that they do not spoil.
Cooking pots during the Ravi Phase were made in large globular shapes that had a low center of gravity to keep them from tipping over when filled with food.
This Period 4 globular pot (H99/8763-503) was found crushed beneath a fallen wall in Trench 43 (see image 59). The rough textured exterior was covered with a thick layer of blackened clay that indicates it was a type of cooking pot and not for water
Ledge shouldered 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. Material: terra
Ledged cooking vessel with high neck and flaring rim. This metal vessel is almost identical to many terra cotta cooking vessels and was probably intended for a very wealthy family.
Plate with vertical sides. Copper and bronze plates were probably used exclusively by wealthy upper class city dwellers. Material: copper/bronze Dimensions: 4.3 cm height, 30.3 cm dia. Mohenjo-daro, DK 10781A National Museum, Karachi, NMP 52.1028