SOFT POWER THROUGH SPICE: TURKIC CULINARY INFLUENCE AS A TOOL OF CULTURAL INTEGRATION IN CENTRAL ASIA AND INDIA

Abstract

This paper will explore the role of Turkic culinary traditions as a form of “soft power” that facilitated cultural integration across Central Asia and the Indian subcontinent. As Turkic peoples migrated and established empires in Persia, Central Asia, and India, they introduced signature dishes like kebabs, biryani, and pulao, alongside innovative cooking techniques such as the tandoor and dum (slow-cooking in sealed pots). These practices transformed Indian cuisine, blending Turkic flavours and aesthetics with local ingredients and vegetarian traditions. Turkic rulers, particularly in the Delhi Sultanate and Mughal Empire, used cuisine to consolidate social cohesion, showcasing their culinary heritage in feasts that bridged diverse linguistic and religious communities.

Food became a tool of cultural diplomacy, with elaborate banquets featuring luxurious ingredients—saffron, nuts, dried fruits, and aromatic spices—symbolizing prestige and refinement. Beverages like sharbat (flavoured syrups) and spiced milk drinks infused with saffron and rose water also spread widely, reshaping local taste preferences.

This paper, through historical accounts and culinary records will examine the evolution of Indo-Turkic cuisine as a fusion of Central Asian, Persian, and Indian elements, emphasizing how shared culinary experiences fostered unity.

The paper will also consider reverse influences of Indian flavours on Turkic cuisine, so as to underscore a dynamic two-way exchange that exemplifies the integrative power of culinary traditions.