Let us imagine a Harappan man or woman being transported to an average kitchen in today's India. What are the four or five biggest surprises awaiting them?
A Harappan person visiting a modern Indian kitchen would be surprised by electric or gas stoves providing instant, controllable heat—unlike wood or charcoal fires they used.
Running water from taps—Harappans relied on wells and reservoirs.
Refrigeration preserving food for days—Harappans had to consume food quickly or dry it.
Steel and plastic utensils—Harappans used terracotta pots, bronze, and copper vessels.
Spices and ingredients from across the world—Harappans had turmeric and ginger, but modern kitchens have tomatoes, potatoes, chillies (from the Americas) and many other ingredients unknown to them.
The variety of foods, cooking speed, and convenience would astonish someone from 4,500 years ago.
Explanation
The chapter describes Harappan cooking: clay pots with dairy products, turmeric, ginger, banana remains; wheat, barley, millets, rice, pulses, vegetables; meat and fish. They used bronze and copper vessels. Water came from wells and reservoirs. This question asks students to contrast ancient and modern kitchens.
Solution Steps
Electric or gas stoves providing instant heat unlike wood or charcoal fires
Running water from taps unlike wells and reservoirs
Refrigeration preserving food unlike quick consumption or drying
Steel and plastic utensils unlike terracotta, bronze, and copper vessels
Global spices and ingredients like tomatoes, potatoes, and chillies unknown to Harappans