Spices and Silk: Following the Ancient Trade Routes of Indian Cuisine

Indian food is a rich, complex pattern of great length, each dish a historical object imbued with the stories of travels, flavours and traditions across the globe. On a table laid out in ancient Kerala, one could smell the heart of the pepper and cinnamon trade coming off the very lands that would give India “the spice trade” flavour. Indian food is a tapestry of tastes – from Persian-inspired Mughlai feasts to the explosive chilli-drenched curries brought by the Portuguese – that has stories locked inside, travels, and old trade routes behind it all. Let me take you through time to experience and appreciate the heart and soul of culinary history in the land of India. 

The Spice Coast of Kerala: Where Legends Were Seasoned with Spices

Kerala, the lush, verdant coastline known as the “Spice Coast,” was one of the most sought-after trading destinations for over 4,000 years. In this tropical paradise, spices like black pepper, cinnamon, cardamom, and cloves grew so abundantly that they transformed the region into a global trade hub. Egyptians, Romans, Arabs, and Portuguese sailors risked storms and seas to reach this land where “black gold” — black pepper — was as valuable as actual gold.

It all goes back to historical traders sharing recipes and stories around fires they constructed along the coasts, their vessels loaded with sacks of pepper. Local fishermen told tales of the sea, and Arab traders brought new methods of food preservation and seasoning. Kerala’s famous coconut curries and pepper-infused dishes—flavours that are now a worldwide hallmark of Indian cuisine—were shaped by this combination of techniques. In a sense, the Spice Coast’s heritage is still present in every Indian kitchen today, with each peppercorn serving as a holdover from a bygone trade.

The Persian Influence on Mughlai Cuisine: A Royal Affair on the Silk Road

The Silk Road, that legendary route connecting the East to the West, brought more than silk and gems — it carried with it Persia’s opulent flavours, which transformed the Indian royal kitchens. When the Mughals set foot in India, they brought Persian cooking techniques and a love for luxury, layering Indian spices with fragrant ingredients like saffron, rose water, and almonds.

Back in the day, there was a time in the Mughal Empire’s royal kitchens where Persian and Indian chefs collaborated to produce meals as intricate and multi-layered as the palaces they were served in, such as exquisite kebabs and creamy kormas. Mughlai cuisine was characterized by the tastes that Persian chefs imparted to their Indian counterparts through the slow cooking of meat in aromatic gravies. The memories of that partnership, a regal fusion created through mutual understanding and a passion for food that transcended continents, are still present in every bite of biryani or Mughlai kebab today.

Portuguese Influences: The Heat of the New World in Every Bite

While spices were already the heart of Indian cuisine, the Portuguese brought an unexpected twist: the chilli pepper. Originally from the Americas, chillies quickly found a home in India, where they became an indispensable part of the culinary landscape. From the coastal regions of Kerala and Goa to the arid lands of Rajasthan, the chilli pepper’s fiery kick was embraced, forever changing Indian flavours.

The first time when chillies arrived on Indian shores, they were introduced to cooks who were already adept at balancing spice. In no time, chillies were woven into local recipes, from Goa’s tangy-sweet Vindaloo to Rajasthan’s fiery red Mathania chilli dishes. The chilli’s journey from the Americas to India is a reminder of how Indian cuisine continually adapted and thrived on new influences, creating a dynamic food culture that stayed true to its roots while embracing change.

A Living Culinary Heritage at Sura by Sana

The journey of spices and silk has left a lasting legacy on Indian cuisine, with each spice carrying a story of the people and places it passed through. At Sura by Sana, we aim to bring these stories to life with dishes honouring this incredible history. Our private dining events and cooking classes offer guests a taste of these time-honoured flavours, blending tradition with a touch of luxury.

Whether you’re sampling a Mughlai feast or learning to cook an authentic Kerala curry, you’re experiencing the culmination of thousands of years of culinary exchange. Join us at Sura by Sana, and together, let’s explore the flavours, history, and stories of Indian cuisine — a feast for the senses and the soul, rich with the essence of the ancient trade routes that made it possible.