📢 Attention Please!
प्रिय भारतीय दर्शकों, इस वेबसाइट पर सब कुछ पूरी तरह निशुल्क है और अगर आपको प्राचीन, भूतिया, ऐतिहासिक, डरावनी, पंचतंत्र, विक्रम बैताल, अरेबियन नाइट्स,रोमांस,प्रेम कहानियाँ, जिन्नों की कहानियाँ और रहस्यमयी कहानियां पसंद हैं तो कृपया नीचे दिए गए यूट्यूब चैनल के लिंक पर क्लिक करके चैनल पर जाएं और चैनल को सब्सक्राइब करें ताकि आप चैनल को भूल ना जाएं!
विक्रम बैताल, अरेबियन नाइट्स, पंचतंत्र, स्त्री जातक, डरावनी,रोमांटिक, कामुक, जिन्न की कहानियाँ, असाधारण, भूत, रहस्यमय कहानियां देखने के लिए यहाँ क्लिक करें और यह 👉 youtube चैनल सब्सक्राइब करके हमारी मदद करें और subscribe करना इसलिए भी अच्छा है ताकि आप इस चैनल को भूल न जाएं!आपका बहुत बहुत धन्यवाद!
“Discover 30+ ancient recipes from India and across the world. Traditional foods, historical dishes, and timeless flavors to try today!”
Step back in time and explore ancient recipes from around the world that have nourished civilizations for thousands of years. From the Khichdi and Dosa of India to Mesopotamian barley bread, Roman lentil pottage, and Japanese Miso Soup, these dishes are a blend of history, culture, and flavor. Learn how our ancestors prepared healthy, natural, and timeless foods with simple ingredients and traditional techniques. Whether you are a food enthusiast, history lover, or culinary explorer, this collection of ancient global recipes will inspire you to cook, taste, and connect with the rich heritage of world cuisines. Start your culinary journey today!
- Khichdi (India)
Origin: Ancient Ayurvedic texts mention Khichdi as a sattvic (pure) food for balance and digestion.
Ingredients:
1 cup rice
½ cup moong dal (split green gram)
1 tsp ghee
½ tsp cumin seeds
1 pinch turmeric, salt
Recipe:
Wash rice and dal together. In a pot, heat ghee, add cumin and turmeric. Add rice-dal, sauté, then pour 3 cups water. Add salt and cook till soft. Serve warm with curd or ghee.
- Mesopotamian Barley Bread (Iraq region)
Origin: Dates back to 2000 BCE in ancient Mesopotamia.
Ingredients:
2 cups barley flour
½ cup wheat flour
Warm water, salt
Recipe:
Mix flours with salt and enough warm water to make a dough. Let it rest 30 mins. Form flat discs and cook on hot stone or griddle until golden.
- Egyptian Ta’amia (Ancient Falafel)
Origin: Eaten in ancient Egypt made from fava beans.
Ingredients:
1 cup soaked fava beans
½ onion
Garlic, cumin, coriander, salt
Oil for frying
Recipe:
Blend beans, onion, garlic, and spices. Shape into balls, fry till crisp. Serve with flatbread and tahini.
- Sattu Drink (India, Bihar)
Origin: Ancient Indian warriors carried roasted gram flour for instant nutrition.
Ingredients:
3 tbsp sattu (roasted gram flour)
1 glass cold water
Salt, lemon juice, roasted cumin powder
Recipe:
Mix all ingredients well until smooth. Serve chilled.
- Roman Puls (Ancient Rome)
Origin: Common meal for Roman soldiers made of spelt grains.
Ingredients:
½ cup spelt or barley
2 cups water
Olive oil, salt, pepper
Recipe:
Boil spelt in water till soft. Mix in olive oil, salt, and pepper. Optionally top with herbs or cheese.
- Greek Lentil Soup (Fakes Soupa)
Origin: One of the oldest Greek dishes, eaten since 4000 years.
Ingredients:
1 cup lentils
1 onion, 2 garlic cloves
2 tbsp olive oil, 1 tomato
Salt, oregano
Recipe:
Sauté onion and garlic in oil, add tomato, then lentils and 3 cups water. Boil till soft and season.
- Indian Dosa (South India)
Origin: Dates back to ancient Tamil Sangam literature (1st century CE).
Ingredients:
1 cup rice
½ cup urad dal
Salt, oil
Recipe:
Soak rice and dal separately, grind to smooth paste, ferment overnight. Pour a thin layer on hot griddle, drizzle oil, cook both sides. Serve with chutney.
- Ancient Chinese Congee
Origin: Traditional rice porridge since Zhou dynasty (1000 BCE).
Ingredients:
½ cup rice
4 cups water
Salt
Recipe:
Boil rice in water on low flame for 1 hour till creamy. Add salt and serve warm — can be sweet or savory.
- Aztec Tamales (Mexico)
Origin: Staple of the Aztec Empire, 500 years old.
Ingredients:
2 cups corn masa
½ cup lard or oil
Salt, corn husks
Recipe:
Spread masa paste on corn husk, fill with beans or chili, fold, and steam for 1 hour.
- Indian Lassi (Punjab)
Origin: Mentioned in ancient Indian texts as a digestive and cooling drink.
Ingredients:
1 cup curd
½ cup water
Sugar or salt, cardamom (optional)
Recipe:
Blend all together till frothy. Serve chilled with mint or saffron.
🍲
- Puran Poli (India, Maharashtra)
Origin: Dates back to ancient Indian festive traditions and mentioned in medieval Marathi texts.
Ingredients:
1 cup chana dal
1 cup jaggery
2 cups wheat flour
Ghee, cardamom powder
Recipe:
Boil dal till soft, mash and cook with jaggery until thick. Make dough from flour and water. Fill each dough ball with dal-jaggery paste, roll gently, and cook on griddle with ghee until golden brown.
- Persian Haleem (Iran)
Origin: A slow-cooked ancient porridge mentioned in Persian literature from over 1000 years ago.
Ingredients:
½ cup wheat
½ cup meat (chicken or lamb)
Salt, cinnamon, ghee
Recipe:
Boil wheat until soft. Add shredded meat, cook slowly for hours, mash till smooth. Season with ghee, salt, and cinnamon.
- Indian Millet Roti (Ancient India)
Origin: Used by early Indian civilizations for sustenance and energy.
Ingredients:
1 cup bajra (pearl millet) or jowar flour
Warm water, salt
Recipe:
Knead flour with warm water to soft dough. Flatten by hand and roast both sides on tawa until brown spots appear. Serve with butter or jaggery.
- Ancient Egyptian Lentil Stew
Origin: Consumed by pyramid builders for protein and strength.
Ingredients:
1 cup lentils
1 onion, garlic
Olive oil, cumin, salt
Recipe:
Sauté onion and garlic in olive oil, add lentils and water. Cook until soft, season with salt and cumin.
- Chinese Dumplings (Jiaozi)
Origin: Invented by Zhang Zhongjing, a Chinese physician, 1800 years ago to cure frostbite.
Ingredients:
2 cups flour
1 cup minced veggies or meat
Salt, soy sauce
Recipe:
Make dough with flour and water. Fill with seasoned stuffing, fold and seal edges. Boil or steam till soft.
- Indian Pongal (Tamil Nadu)
Origin: Ancient Tamil harvest dish dedicated to the Sun God.
Ingredients:
1 cup rice
½ cup moong dal
Ghee, pepper, cumin, cashews
Recipe:
Cook rice and dal together till soft. Add fried pepper, cumin, and cashews in ghee. Mix and serve hot.
- Babylonian Lamb Stew
Origin: Recipe found on a 4000-year-old clay tablet in Mesopotamia.
Ingredients:
300g lamb
1 onion, garlic
1 tbsp barley flour
Leek, cumin, coriander
Recipe:
Brown lamb with onion and garlic, add spices and barley flour, pour water, and simmer till tender.
- Indian Barley Kanji (North India)
Origin: An Ayurvedic health drink mentioned in ancient Indian medical texts.
Ingredients:
3 tbsp barley
3 cups water
Salt or sugar, lemon juice
Recipe:
Boil barley in water till soft, strain, add salt for savory or sugar for sweet version. Serve warm or chilled.
- Greek Honey Cake (Melopita)
Origin: Traditional cake from ancient Greece offered to gods.
Ingredients:
1 cup flour
½ cup honey
2 eggs
Olive oil
Recipe:
Mix all ingredients into smooth batter. Pour into greased pan, bake at 180°C for 30 mins. Serve with more honey drizzle.
- Indian Idli (South India)
Origin: Mentioned in 10th-century Tamil and Kannada writings.
Ingredients:
1 cup rice
½ cup urad dal
Salt
Recipe:
Soak rice and dal separately, grind, mix, ferment overnight. Pour into molds and steam for 10-12 minutes. Serve with sambhar or chutney.
🍱
- Kheer (India)
Origin: Mentioned in ancient Indian texts and temples — offered to gods during rituals for purity and prosperity.
Ingredients:
½ cup rice
4 cups milk
¼ cup sugar or jaggery
Cardamom, nuts, saffron
Recipe:
Boil milk and rice together on low heat till thick and creamy. Add sugar, cardamom, and saffron. Garnish with nuts and serve warm or chilled.
- Miso Soup (Japan)
Origin: Traced to 6th-century Japan, used by samurais for strength.
Ingredients:
2 cups water
1 tbsp miso paste
½ cup tofu cubes
Seaweed, scallions
Recipe:
Boil water, add seaweed and tofu. Lower heat, stir in miso paste (don’t boil it). Add chopped scallions and serve hot.
- Indian Achar (Pickle)
Origin: Ancient Indians preserved fruits and vegetables with oil and salt to last through seasons.
Ingredients:
Raw mangoes or lemons
Salt, mustard oil
Fenugreek, turmeric, chili powder
Recipe:
Cut mangoes, mix with all spices and salt. Sun-dry 2–3 days, pour mustard oil to cover completely, and store in jar for 10–15 days.
- Ancient Chinese Noodles
Origin: 4000-year-old millet noodles found in China’s Lajia archaeological site.
Ingredients:
1 cup millet flour
Warm water, salt
Recipe:
Mix flour with water and salt, knead dough, roll thin, cut into noodles. Boil 5 mins, drain, and toss with soy or sesame oil.
- Indian Bajra Khichdi
Origin: Ancient Rajasthani and Gujarati farmers’ dish for energy and warmth.
Ingredients:
½ cup bajra (pearl millet)
¼ cup moong dal
Ghee, cumin, salt, turmeric
Recipe:
Soak bajra and dal. Cook together with water, salt, and turmeric till soft. Add ghee and cumin before serving.
- Ancient Israeli Flatbread (Matzah)
Origin: Biblical-era bread made during the Exodus — unleavened and quickly baked.
Ingredients:
1 cup wheat flour
¼ cup water
Salt
Recipe:
Mix ingredients quickly, roll thin, and bake on hot pan for 2–3 minutes each side. Must be finished within 18 minutes of mixing to stay unleavened.
- Indian Dhokla (Gujarat)
Origin: Ancient vegetarian steamed dish from Gujarat, mentioned in Jain and Vedic cooking traditions.
Ingredients:
1 cup gram flour (besan)
½ tsp turmeric, 1 tsp lemon juice
Baking soda, salt
Recipe:
Mix besan with water, turmeric, and lemon juice to form batter. Add baking soda just before steaming. Steam 15 minutes, cool, and cut pieces. Temper with mustard seeds.
- Ancient Egyptian Date Balls
Origin: Found in tombs of Pharaohs as snacks for the afterlife.
Ingredients:
1 cup soft dates
¼ cup nuts (almonds or walnuts)
Honey
Recipe:
Mash dates, mix crushed nuts and honey. Shape into balls and roll in crushed nuts.
- Roman Lentil Pottage
Origin: Staple food of Roman peasants for centuries.
Ingredients:
1 cup lentils
Onion, garlic
Olive oil, herbs
Recipe:
Sauté onion and garlic in olive oil, add lentils and water. Simmer till soft. Add herbs like thyme and parsley before serving.
- Indian Chana Sundal (South India)
Origin: Temple offering in ancient Tamil Nadu, rich in protein.
Ingredients:
1 cup boiled chickpeas
Coconut, curry leaves, mustard seeds, salt
Recipe:
Heat oil, add mustard seeds and curry leaves. Add chickpeas and grated coconut, stir-fry 3 minutes. Serve as snack or prasad.
🎉 Thats the complete batch of 30 ancient foods from around the world, including several from India.
10 complementary ancient recipes from around world
🌐 10 Ancient Recipes from Around the World (Excluding India)
- Sourdough Bread (Ancient Egypt)
Origin: Over 4000 years ago, Egyptians discovered naturally fermented bread.
Ingredients:
2 cups whole wheat flour
1 cup water
1 tsp salt
Recipe:
Mix flour, water, and salt to form dough. Let it ferment 12–24 hours. Shape and bake at 200°C until golden brown.
- Greek Olives and Olive Oil Tapenade
Origin: Ancient Greeks cultivated olives over 3000 years ago.
Ingredients:
1 cup pitted olives
2 tbsp olive oil
1 garlic clove, herbs (oregano, thyme)
Recipe:
Crush olives with garlic and herbs, mix with olive oil. Serve as a spread on bread or vegetables.
- Mesopotamian Beer
Origin: Beer was brewed in Sumeria around 4000 BCE.
Ingredients:
1 cup barley malt
4 cups water
Optional: dates or honey for sweetness
Recipe:
Boil barley in water, mash, strain, and ferment in a warm place 2–3 days. Serve chilled.
- Japanese Natto
Origin: Fermented soybeans, consumed since at least 300 CE.
Ingredients:
1 cup soybeans
Natto starter (Bacillus subtilis)
Recipe:
Soak soybeans overnight, boil until soft. Add starter and ferment at 40°C for 24 hours. Serve with soy sauce.
- Ancient Roman Olive and Cheese Salad
Origin: Eaten in the Roman Empire over 2000 years ago.
Ingredients:
1 cup olives
½ cup feta or ricotta cheese
Olive oil, herbs, vinegar
Recipe:
Mix olives and cheese, drizzle with olive oil and a splash of vinegar. Sprinkle herbs like oregano or thyme. Serve cold.
- Aztec Corn Tortillas
Origin: Staple of the Aztec Empire, 500–1000 years ago.
Ingredients:
2 cups corn masa
1 cup water
Recipe:
Mix masa with water to form dough. Roll into thin discs and cook on hot griddle 1–2 minutes each side.
- Egyptian Lentil Soup
Origin: Dates back to Ancient Egypt, eaten by pharaohs and workers alike.
Ingredients:
1 cup red lentils
Onion, garlic
Cumin, coriander, olive oil, salt
Recipe:
Sauté onion and garlic in olive oil. Add lentils, water, and spices. Cook until lentils are soft.
- Native American Three Sisters Stew
Origin: Traditional Iroquois recipe combining corn, beans, and squash for balanced nutrition.
Ingredients:
1 cup corn kernels
1 cup beans
1 cup diced squash
Salt, herbs
Recipe:
Cook all ingredients in a pot with water until tender. Season with salt and herbs.
- Persian Fesenjan (Pomegranate Walnut Stew)
Origin: Ancient Persian royal dish, over 1000 years old.
Ingredients:
500g chicken or duck
1 cup ground walnuts
1 cup pomegranate juice
Spices: cinnamon, turmeric, salt
Recipe:
Brown meat in a pot, add walnuts and pomegranate juice. Simmer 1–2 hours. Season with spices and serve.
- Ancient Chinese Tea Eggs
Origin: Popular since the Han Dynasty (206 BCE – 220 CE).
Ingredients:
6 eggs
2 cups black tea
1 tsp soy sauce, ½ tsp star anise
Recipe:
Boil eggs, crack shells lightly. Simmer in tea, soy sauce, and star anise for 1–2 hours. Serve as snack.
