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Resources:
NY Food museum history of pickles: www.nyfoodmuseum.org/_ptime.htm
Usha’s Pickle Digest
www.amazon.com/Ushas-Pickle-D...
Follow Pankhuri on IG: @yayavr.india
History
Achar, also known as Indian pickles, have been a part of the culture and history for over 4,000 years.
According to the New York Food Museums’ Pickle History timeline, cucumbers that are native to India were first pickled in BCE 2030 in the Tigris Valley.
The first thing we need to do is explain the difference between what the west knows as pickles and Indian pickles.
The word ‘pickle’ itself comes from the Dutch word pekel, meaning brine.
But what about āchār; where did that come from?
Although the origin of the word is ambiguous, the word āchār is widely considered to be of Persian origin. Āchār in Persian is defined as ‘powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup.’
A Historical Dictionary of Indian Food, the late food historian KT Achaya notes that pickles fall into the category of ‘cooking without fire’; however, many pickles today do use heating or fire to some extent during preparation
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Chef Keith’s exciting take on Indian cuisine uses his passion for the spices and flavors of the Indian subcontinent with fresh, seasonal ingredients from New England farms to create a dining experience like no other.
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