Join us to discover the history of food on the subcontinent, from the ancient period to the colonial era.How did local climates, agricultural practices, and cultural interactions shape regional cuisines?
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This course will guide you through the history of food in the Indian subcontinent, focusing on how the local climate, agricultural practices, and cultural interactions shaped regional cuisines from ancient times to the colonial period. Discover how the spice trade, foreign influences, and colonisation left their mark on one of the world’s most diverse food cultures.The tutor will bring in a variety of common Indian spices for you to explore, touch, and even taste if you wish!
Optional: We will visit a South Indian restaurant in Covent Garden during lunch (additional pay as you go on the day cost applies).
What will we cover?
• Early Civilisations (Harappa) and Agriculture: Staples like rice, millets, and lentils and their role in early diets. • Vedic Influence on Food: The impact of Vedic rituals and traditions on food habits, with the development of dairy products like ghee and early references to herbs and spices used for health and spiritual purposes. • Spice Routes and Trade: The significance of black pepper, cardamom, and turmeric in the global spice trade. • Mughal and Colonial Influence: Mughal introduction of slow cooking with dishes like Biryani and The British introduction of tea. • Regional Diversity: How different climates, from the tropical south to the drier north, influenced food.
What will I achieve? By the end of this course you should be able to...
• Explain how the Indian subcontinent’s diverse climates shaped regional food. • Identify key staples and spices that influenced India’s food history. • Understand the role of the spice trade, Mughal influence, and British colonial rule on the region’s cuisine. • Appreciate the evolution of Indian dishes leading up to the 18th century.
What level is the course and do I need any particular skills?
This course is designed for beginners and intermediate learners with little to no prior knowledge of the subject. It offers a comprehensive introduction to the history of food in the Indian subcontinent and its cultural significance.
How will I be taught, and will there be any work outside the class?
Interactive lecture/discussions/samples. No work outside of the class.
Are there any other costs? Is there anything I need to bring?
Restaurant lunch optional - pay in the restaurant on the day.
When I've finished, what course can I do next?
Ketan's other courses this term will be: HWH190 Ancient India: The Harappan Civilisation in the Indus Valley HWH182 Key figures in Indian history.
Ketan teaches courses in Philosophy and History at City Lit, covering topics including Indian history and philosophy, the history of mathematics and engineering, and the Industrial Revolution. He also delivers short courses in Generative AI. Ketan is of Indian heritage with a deep passion for history and culture. Having studied engineering before moving into a career in business change and transformation. He brings a rare blend of technical and humanistic perspective to his teaching. Over the past 25 years he has visited many places of historical and spiritual significance across the Indian subcontinent and Europe.
Please note: We reserve the right to change our tutors from those advertised. This happens rarely, but if it does, we are unable to refund fees due to this. Our tutors may have different teaching styles; however we guarantee a consistent quality of teaching in all our courses.
product
https://www.citylit.ac.uk/spices-trade-and-traditions-of-the-indian-sub-continent-the-story-of-food-from-ancient-times-to-the-colonial-era346495Spices, Trade, and Traditions of the Indian Sub-Continent - The Story of Food from Ancient Times to the Colonial Erahttps://www.citylit.ac.uk/media/catalog/product/s/p/spices-trade-traditions-hwh221-square.jpg7979GBPInStock/Courses/Courses/Culture, history & humanities/Courses/Culture, history & humanities/History/Courses/Culture, history & humanities/History/Asian history/Courses/Weird and wonderful City Lit228511771178197317451228511771178Join us to discover the history of food on the subcontinent, from the ancient period to the colonial era.How did local climates, agricultural practices, and cultural interactions shape regional cuisines?152923155Spices, Trade, and Traditions of the Indian Sub-Continent - The Story of Food from Ancient Times to the Colonial Era7979https://www.citylit.ac.uk/media/catalog/product/s/p/spices-trade-traditions-hwh221-square_2.jpgInStockDaytimeSatKeeley StreetAvailable coursesOne-off onlyWeekend2026-05-16T00:00:00+00:00Beginners, Some experience, Advanced, Suitable for allMay 2026Culture, history & humanitiesHWH2217979Spices, Trade, and Traditions of the Indian Sub-Continent - The Story of Food from Ancient Times to the Colonial Era635179Ketan Variaspices-trade-and-traditions-of-the-indian-sub-continent-the-story-of-food-from-ancient-times-to-the-colonial-era/hwh221-2526Join us to discover the history of food on the subcontinent, from the ancient period to the colonial era.How did local climates, agricultural practices, and cultural interactions shape regional cuisines?0000-Available|2026-05-16 00:00:00This course will guide you through the history of food in the Indian subcontinent, focusing on how the local climate, agricultural practices, and cultural interactions shaped regional cuisines from ancient times to the colonial period. Discover how the spice trade, foreign influences, and colonisation left their mark on one of the world’s most diverse food cultures.The tutor will bring in a variety of common Indian spices for you to explore, touch, and even taste if you wish!<br/><br/>Optional: We will visit a South Indian restaurant in Covent Garden during lunch (additional pay as you go on the day cost applies).Join us to discover the history of food on the subcontinent, from the ancient period to the colonial era.How did local climates, agricultural practices, and cultural interactions shape regional cuisines?• Early Civilisations (Harappa) and Agriculture: Staples like rice, millets, and lentils and their role in early diets.<br/>• Vedic Influence on Food: The impact of Vedic rituals and traditions on food habits, with the development of dairy products like ghee and early references to herbs and spices used for health and spiritual purposes.<br/>• Spice Routes and Trade: The significance of black pepper, cardamom, and turmeric in the global spice trade.<br/>• Mughal and Colonial Influence: Mughal introduction of slow cooking with dishes like Biryani and The British introduction of tea.<br/>• Regional Diversity: How different climates, from the tropical south to the drier north, influenced food.• Explain how the Indian subcontinent’s diverse climates shaped regional food.<br/>• Identify key staples and spices that influenced India’s food history.<br/>• Understand the role of the spice trade, Mughal influence, and British colonial rule on the region’s cuisine.<br/>• Appreciate the evolution of Indian dishes leading up to the 18th century.This course is designed for beginners and intermediate learners with little to no prior knowledge of the subject. It offers a comprehensive introduction to the history of food in the Indian subcontinent and its cultural significance.Interactive lecture/discussions/samples. No work outside of the class.Restaurant lunch optional - pay in the restaurant on the day.Ketan's other courses this term will be:<br/>HWH190 Ancient India: The Harappan Civilisation in the Indus Valley<br/>HWH182 Key figures in Indian history.HistoryAsian historyvirtual637951HWH221NONESat16/05/2610:00 - 17:0010:0017:001 session1One-off onlyWeekendKSKeeley StreetKetan VariaBeginners, Some experience, Advanced, Suitable for allAvailable courses2026-05-16T00:00:00+00:00DaytimeMay 2026Culture, history & humanities7979Spices, Trade, and Traditions of the Indian Sub-Continent - The Story of Food from Ancient Times to the Colonial Eraspices-trade-and-traditions-of-the-indian-sub-continent-the-story-of-food-from-ancient-times-to-the-colonial-era/hwh221-2526Join us to discover the history of food on the subcontinent, from the ancient period to the colonial era.How did local climates, agricultural practices, and cultural interactions shape regional cuisines?0000-Available|2026-05-16 00:00:00This course will guide you through the history of food in the Indian subcontinent, focusing on how the local climate, agricultural practices, and cultural interactions shaped regional cuisines from ancient times to the colonial period. Discover how the spice trade, foreign influences, and colonisation left their mark on one of the world’s most diverse food cultures.The tutor will bring in a variety of common Indian spices for you to explore, touch, and even taste if you wish!<br/><br/>Optional: We will visit a South Indian restaurant in Covent Garden during lunch (additional pay as you go on the day cost applies).Join us to discover the history of food on the subcontinent, from the ancient period to the colonial era.How did local climates, agricultural practices, and cultural interactions shape regional cuisines?• Early Civilisations (Harappa) and Agriculture: Staples like rice, millets, and lentils and their role in early diets.<br/>• Vedic Influence on Food: The impact of Vedic rituals and traditions on food habits, with the development of dairy products like ghee and early references to herbs and spices used for health and spiritual purposes.<br/>• Spice Routes and Trade: The significance of black pepper, cardamom, and turmeric in the global spice trade.<br/>• Mughal and Colonial Influence: Mughal introduction of slow cooking with dishes like Biryani and The British introduction of tea.<br/>• Regional Diversity: How different climates, from the tropical south to the drier north, influenced food.• Explain how the Indian subcontinent’s diverse climates shaped regional food.<br/>• Identify key staples and spices that influenced India’s food history.<br/>• Understand the role of the spice trade, Mughal influence, and British colonial rule on the region’s cuisine.<br/>• Appreciate the evolution of Indian dishes leading up to the 18th century.This course is designed for beginners and intermediate learners with little to no prior knowledge of the subject. It offers a comprehensive introduction to the history of food in the Indian subcontinent and its cultural significance.Interactive lecture/discussions/samples. No work outside of the class.Restaurant lunch optional - pay in the restaurant on the day.Ketan's other courses this term will be:<br/>HWH190 Ancient India: The Harappan Civilisation in the Indus Valley<br/>HWH182 Key figures in Indian history.HistoryAsian historyconfigurable
19731178Asian historyhttps://www.citylit.ac.uk/courses/humanities/history/asian-history1/2/285/1177/1178/19731/Courses/Culture, history & humanities/History/Asian history
