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.
Articles concerning agriculture in the ancient Indus civilization including crops and crop patterns, and how these might have affected the development of towns and culture.
"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.
The study of archaeological textiles produced from plant crops in South Asia has advanced significantly in the past decade as a result of archaeo-botanical studies of seed remains and analyses of fibers.
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.