Quite interesting! I wonder if the discussants knew the origin of the word “curry (கறி),” and that it is Tamil. Thereupon they may change their direction!

In any case …

I’ve always wondered about the similarities between the generous use of turmeric in Punjabi & Tamil cuisines. Also, Taro roots which are also referred to as “arbi” and “cēppaṅkiḻaṅku (சேப்பங்கிழங்கு/சேம்பு)” are common in both cuisines.

Thanks and regards,

[I wish I had pursued the socio-anthro route for my Ph.D! ;-) ]

On Jan 15, 2016, at 1:43 PM, Sudalaimuthu Palaniappan via INDOLOGY <indology@list.indology.info> wrote:

From: Sudalaimuthu Palaniappan <Palaniappa@aol.com>
Date: January 15, 2016 at 1:42:16 PM PST
Subject: Reconstructing Indus Curry!
To: Indologylist <Indology@list.indology.info>

On this day of Pongal, here is a podcast reconstructing curry in Indus Valley civilization:-)


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