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6 Min
30/10/2025
Before potatoes and tomatoes were popular in the Indian kitchen, native crops like yams, gourds, pulses, grains, and tamarind were the main ingredients. Instead of using aloo and tomato in gravies, Indian food relied on root vegetables from the earth, leafy greens, and a variety of spices to add flavour. This article looks at how Indian food looked, tasted, and was cooked before potatoes and tomatoes became the favourite staples of Indian cuisine.
The majority of Indian curries and gravies rely on potato and tomato, making it difficult to imagine Indian cooking without the two most favourite staples. From aloo paratha and dum aloo to tomato-rich curries, they have become central to everyday meals. However, both ingredients are relatively new to the subcontinent. Potatoes and tomatoes were introduced to Europe by Portuguese traders in the 16th century, and they gained popularity during the British Empire.
If that is the case, did you ever wonder what Indian cooking relied on before the entry of these two staples? Long before their arrival, Indian kitchens were full of local produce. People cooked with yams, colocasia, gourds, jackfruit, pulses, millets, and a wide range of greens. Sourness came from tamarind, kokum, or dried mango, while creaminess was derived from coconut, sesame, or mustard. Food was seasonal, regional, and shaped by what the land had to offer.
This article looks at the foodscape of Indian cooking before the beloved staples entered the cuisine, and how it still managed to create the taste and variety that we now take for granted!
Before potatoes, Indian diets leaned on native tubers like yams (suran), colocasia (arbi), sweet potato, and elephant foot yam. These were filling, versatile, and grew widely across the country. In many parts of India, yam curries or colocasia stir-fries were staples during festivals and fasting days. Sweet potato, still common during winter, provided natural sweetness in snacks and stews. These root vegetables played the same role potatoes do today: bulking up meals and giving energy, only with a more earthy and fibrous character.
Bottle gourd, ash gourd, ridge gourd, snake gourd, and pumpkin formed the backbone of many vegetarian dishes. These gourds paired well with lentils, coconut, or curd to create wholesome curries. Greens like amaranth, drumstick leaves, spinach, and fenugreek were eaten widely, not just for nutrition but also for their medicinal benefits in Ayurveda. Regional cuisines showcased endless creativity, combining gourds and greens with spices, lentils, or fermented batters to create variety in taste and texture.
Dal and millet were the heart of Indian meals long before rice and wheat became widespread. Pulses such as mung, urad, toor, and masoor provided protein and formed the base of dals, stews, and snacks. Millets, such as ragi, jowar, and bajra, were staple grains for rural households, cooked into rotis, porridges, or steamed dishes. Together, pulses and millets created balanced, everyday food that was filling, affordable, and sustainable in local climates.
Tomatoes are central to Indian gravies today, but earlier cooks achieved sourness in other ways. Tamarind was the king of tang, especially in southern and coastal regions, adding depth to rasam, sambar, and chutneys. In western India, kokum offered a cooling, tangy flavour to curries and drinks. Dried raw mango (amchur) was another common souring agent in northern India. These alternatives provided layers of acidity and sharpness, proving that Indian cooking never relied on tomatoes alone to bring balance to a dish.
Instead of tomato-based gravies, cooks thickened curries using ground coconut, sesame, mustard, or poppy seeds. Cashews and almonds, when available, were also used to create luxurious textures. Coconut milk was the foundation of many coastal curries, while mustard paste gave Bengal its bold, sharp character. These methods added creaminess and depth, demonstrating that Indian cooks had long mastered the art of building gravies without relying on tomatoes.
For non-vegetarians, cooking revolved around fresh catch, game, or poultry. Spices, souring agents, and slow cooking helped preserve and flavour meat. Coastal communities relied heavily on fish, which were often dried, salted, or spiced for storage. In northern regions, dishes included mutton cooked with yoghurt, nuts, and Indian spices. Even without potatoes or tomato-based masalas, Indian kitchens created rich, hearty meat and fish dishes full of flavour.
It is striking that many festive foods that remain popular today originated in the pre-potato and pre-tomato era. Sweets like kheer, laddoo, and halwa drew on local grains, ghee, jaggery, and milk. Savouries included deep-fried snacks made from pulses and flours. Even celebratory curries relied on gourds, yams, or paneer, not potatoes. These dishes carried symbolic value, often tied to harvest cycles and seasonal produce, reflecting the deep connection between food, land, and ritual.
Indian cuisine has always been dynamic, absorbing new influences while retaining old traditions. Potatoes and tomatoes may now feel indispensable, but they are late arrivals to this long culinary story. Before their time, food across India was rich with native roots, gourds, greens, pulses, and ingenious souring agents. These ingredients shaped a food culture that was sustainable, flavourful, and deeply regional. Looking back reminds us that Indian cooking has never been about single vegetables but about creativity, adaptability, and making the most of what the land provides.