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BRAHMI
And an example of strokes added to indicate different vowels following the consonants /k/and /l/.
The ancestor to all South Asian scripts.
Developed during the Mauryan Dynasty, the Brahmi Script appeared as for back as 5th century BC.
Culinary culture: Adherence to vegetarianism or a sattvik diet. |
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KHAROSTHI
Sister to the Brahmi Script, the Kharosthi appeared around 3rd century BC mainly in modern-day northern Pakistan and Eastern Afghanistan.
Culinary culture: Crossover culinary influences of the Arabian, Turkish, Persian and Indian rulers. |
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| GUPTA |
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KADAMBA |
Evolved during the ‘Golden Gupta' period, ancestor to the present Punjabi.
Culinary culture: Connoisseurs of Punjabi cuisine say that its rich gravy component came from the Mughals. |
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The root-script of the states of Karnataka and Andhra Pradesh.
Culinary culture: Hyderabadi cuisine was influenced by the Muslim infiltration.
The biryanis are perhaps the most distinctive and popular of Hyderabadi dishes. |
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| KALINGA |
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GRANTHA |
Kalinga is the ancient name of Orissa State. True to its name, Kalinga was used to write an ancient form of the Oriya language.
Culinary culture: Milk sweets from this region like the Roshgolla, Sandesh, Cham-cham are world famous.
Cham-cham (often referred to as “Porabari” in Bangladesh) goes back about 150 years. |
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One of the earliest Southern scripts to emerge from the Brahmi script.
Culinary culture: Arab traders brought coffee to southern India, where coffee is most popular. |
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| SARADA |
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TIBETAN |
A Western variant of the Gupta script evolved into the Sarada script.
Culinary culture: ‘Tandoori' food, a favorite with many foreigners is a gift from Punjab. |
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Descendant to the Brahmi, the earliest Tibetan inscriptions date from 7th to 8th century AD.
Culinary culture: A traditional Tibetan favorite is The Dalai Lama's Momos or dumplings. |
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| SINHALA |
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GURMUKHI |
Sinhala has been a distinctive script used to write the Sinhalese language spoken in Sri Lanka.
Culinary culture: Rice occupied a very special place in traditional Sinhalese society. |
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Gurmukhi or Guru-mukhi literally mean “from the month of the guru”.
Culinary culture: Middle Eastern influences created what is known as Mughlai cuisine. The Indian world for pilaf, pullao, comes from the Persian word for the same, “polo.” |
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| MODI |
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DEVNAGRI |
Descendant of Devnagir, later evoved into Marathi.
Culinary culture: “Kalvan Bhaat” or fish curry and rice is very common and popular in the state of Maharashtra. |
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Hindi, Sanskrit among others use local variants of the Devnagri script.
This script was first found in 1675 in a treatise on Ayurveda. |
