'The original curry predates Europeans' presence in India by about 4,000 years. Villagers living at the height of the Indus civilization used three key curry ingredients'"ginger, garlic, and turmeric'"in their cooking. This proto-curry, in fact, was eaten long before Arab, Chinese, Indian, and European traders plied the oceans in the past thousand years,' writes Andrew Lawler in slate.com.

Behind the new findings on the antiquity of the curry is archaeologist Arunima Kashyap of the University of Washington at Vancouver, who, along with Steve Weber, made the recent proto-curry discovery, says slate.com. 

'Working with other Indian and American archaeologists, the two applied new methods for pinpointing the elusive remains of spices that dont show up in flotation tanks. Instead of analyzing dirt from Indus kitchens, they collected cooking pots from the ancient town of Farmana, a modest settlement that prospered in the late third millennium B.C. (Today, its a two-hour drive west of Delhi.) They also obtained human teeth from the nearby cemetery from the same era,' the report says.

You can read the full report here.