As the result of research dune on charred lumps found at the Kadebakele site in southern India, which were later determined to be batter. This batter was made from millet and matched the experimental results of 'flatbreads', a common staple at the time and still used today. The site dates to around 2,300 BCE to CE 1600, but the finds are dated to the Early Iron Age, about 800 BCE. The finds represent the first glimpse at food preparation in South Asian prehistory.
     The results are published in the Journal of Archaeological Science and contribute to our understanding of cooking, diet, and daily life during the South Indian Iron Age. The three authors argue that: "...work like this allows archaeologist to move beyond 'taxa lists' (lists of plants and animals used -- you could think of these as possible 'ingredients') to approach issues of culinary practice (combinations of ingredients as well as techniques)."
     
Edited from EurekAlert! (16 December 2021)