Vedic literature informs us that around 1000 BC barley and wheat were the main articles of food and that animal flesh was ritually consumed by early Aryans.

As agrarian economy grew, cattle and other domesticated animals became more useful in agrarian activities and it became less economical to slaughter animals for meat. This was the beginning of vegetarianism. The practice grew with the rise of Buddhism and Jainism in 6th century B.C. The food consisted of various grains, fruits, vegetables and milk products. Due to the warm climate and cultivation of a large number of herbs and spices, the preparations became more and more elaborate. This is the food habit which has largely continued for over two thousand years with large sections of traditionally vegetarian Indian families – particularly in North India.`