The history of Indian cereals stretches back thousands of years and is deeply intertwined with the rise of early civilizations on the subcontinent. Archaeological evidence from the Indus Valley Civilization shows that people cultivated wheat, barley and some early forms of millets as far back as 3000 BCE. These grains supported settled agriculture, allowing communities to grow in size and complexity. Over time, rice cultivation spread from eastern regions like Assam and Bengal, eventually becoming a dominant crop due to India’s monsoon climate and fertile river plains. Ancient texts such as the Vedas and early Ayurvedic writings also mention cereals as essential foods, highlighting their cultural and nutritional importance.

As kingdoms and empires expanded, cereals became central to trade, taxation and food systems across India. Millets like bajra, ragi and jowar thrived in dry regions, while rice and wheat dominated fertile areas, creating distinct regional food cultures. During the medieval period, new crops such as maize were introduced through global trade routes, adding to India’s agricultural diversity. In the modern era, the Green Revolution transformed cereal production especially wheat and rice making India one of the world’s largest grain producers. Today, cereals remain vital not only for food security but also for cultural identity, with renewed interest in traditional millets reflecting a return to sustainable and nutritious farming practices.