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Scripts of India

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.


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.



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.


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.


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.


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.


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.


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.


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.

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.”


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.


Hindi, Sanskrit among others use local variants of the Devnagri script.

This script was first found in 1675 in a treatise on Ayurveda.

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