Spices, Trade, and Traditions of the Indian Sub-Continent - The Story of Food from Ancient Times to the Colonial Era
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- Start Date: 12 Jul 2025End Date: 12 Jul 2025Sat (Daytime): 10:00 - 17:00In PersonFull fee £79.00 Senior fee £79.00 Concession £51.00
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What is the course about?
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 Business Skills and Indian Philosophy/History at CityLit. In his career Ketan has worked with over 30 large and complex organisations in helping them with Operational Excellence and Change Management. He is the author of the book ‘The Art of Transformational Change – a handbook for leaders and managers’, published in October 2015. Ketan is of indian hertitage and has visited many places of pilgrimage and history in India over the last 25 years. He has learnt Sanskrit to foundation level and studied several Indian sutras. He has delivered courses in Jain Philosophy for over 15 years.
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.