2776 E. Bidwell St. Ste. 300 Folsom, California 95630
India House is the newest addition to the Fast Growing City of Folsom, CA offering authentic Indian Cuisine. India House started its operations in Jan 2005.
India House brings Fine Dining Experience to the City of Folsom. Since its inception we have had an overwhelming response. We thank our patrons for their continued support and hope to have an opportunity to serve them even better in the years to come. We offer a unique luncheon and dining experience with menu orders at both times and lunch buffet, if you so wish to.
Located in the heart of the City of Folsom, we are just off the Highway 50 at the foothills of Sierra-Nevada Mountains in the Greater Sacramento region at the intersection of East Bidwell Street and Broadstone Parkway.
Hours of operation:
11:30am - 2:30pm
5:00pm - 9:00pm
11:30am - 2:30pm
5:00pm - 10:00pm
History of India
This article is about the history of the Indian Subcontinent prior to the Partition of India in 1947. For the history of the modern Republic of India, see History of the Republic of India. For the histories of Pakistan and Bangladesh see History of Pakistan and History of Bangladesh. Also for South India see History of South India.
The known history of India begins with the Indus Valley Civilization, which spread and flourished in the north-western part of the Indian subcontinent, from c. 3300 to 1300 BCE. Its Mature Harappan period lasted from 2600-1900 BCE. This Bronze Age civilization collapsed at the beginning of the second millennium BCE and was followed by the Iron Age Vedic period, which extended over much of the Indo-Gangetic plains and which witnessed the rise of major kingdoms known as the Mahajanapadas. In one of these kingdoms Magadha, Mahavira and Gautama Buddha were born in the 6th century BCE, who propagated their Shramanic philosophies among the masses.
Later, successive empires and kingdoms ruled the region and enriched its culture - from the Achaemenid Persian empire around 543 BCE, to Alexander the Great in 326 BCE. The Indo-Greek Kingdom, founded by Demetrius of Bactria, included Gandhara and Punjab from 184 BCE; it reached its greatest extent under Menander, establishing the Greco-Buddhist period with advances in trade and culture.
The subcontinent was united under the Maurya Empire during the 4th and 3rd centuries BCE. It subsequently became fragmented, with various parts ruled by numerous Middle kingdoms for the next ten centuries. Its northern regions were united once again in the 4th century CE, and remained so for two centuries thereafter, under the Gupta Empire. This period, of Hindu religious and intellectual resurgence, is known among its admirers as the "Golden Age of India." During the same time, and for several centuries afterwards, Southern India, under the rule of the Chalukyas, Cholas, Pallavas and Pandyas, experienced its own golden age, during which Indian civilization, administration, culture, and religion (Hinduism and Buddhism) spread to much of Asia.
Kerala had maritime business links with the Roman Empire from around AD 77. Muslim rule in the subcontinent began in 712 CE when the Arab general Muhammad bin Qasim conquered Sindh and Multan in southern Punjab, setting the stage for several successive invasions between the 10th and 15th centuries CE from Central Asia, leading to the formation of Muslim empires in the Indian subcontinent such as the Delhi Sultanate and the Mughal Empire. Mughal rule came to cover most of the northern parts of the subcontinent. Mughal rulers introduced middle-eastern art and architecture to India. In addition to the Mughals, several independent Hindu states, such as the Vijayanagara Empire, the Maratha Empire, the Ahom Kingdom and various Rajput kingdoms, flourished contemporaneously, in Western, Southern and North-Eastern India respectively. The Mughal Empire suffered a gradual decline in the early eighteenth century, which provided opportunities for the Afghans, Balochis and Sikhs to exercise control over large areas in the northwest of the subcontinent until the British East India Company gained ascendancy over South Asia.
Beginning in the mid-18th century and over the next century, India was gradually annexed by the British East India Company. Dissatisfaction with Company rule led to the First War of Indian Independence, after which India was directly administered by the British Crown and witnessed a period of both rapid development of infrastructure and economic decline.
During the first half of the 20th century, a nationwide struggle for independence was launched by the Indian National Congress, and later joined by the Muslim League. The subcontinent gained independence from Great Britain in 1947, after being partitioned into the dominions of India and Pakistan.
Most Indian cuisines are related by similiar usage of spices. Often, Indian cooking is distinguished by the use of a larger variety of vegetables than many other well-known cuisines. Within these recognisable similarities, there is an enormous variety of local styles.
In the north and the west, Kashmiri and Mughlai cuisines show strong central Asian influences. Through the medium of Mughlai food, this influence has propagated into many regional kitchens. To the east, the Bengali and Assamese styles shade off into the cuisines of East Asia.
All coastal kitchens make strong use of fish and coconuts. The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achars (preserves) to substitute for the relative lack of fresh vegetables. The use of tamarind to impart sourness distinguishes Tamil food. The Andhra kitchen is accused, sometimes unfairly, of using excessive amounts of chilies.
All along the northern plain, from Punjab through Uttar Pradesh and Bihar, a variety of flours are used to make chapatis and other closely related breads. In the rain-swept regions of the north-eastern foothills and along the coasts, a large variety of rices are used. Potatoes are not used as the staple carbohydrate in any part of India.
Modern India is going through a period of rapid culinary evolution. With urbanisation and the consequent evolution of patterns of living, home-cooked food has become simpler. Old recipes are recalled more often than used. A small number of influential cookbooks have served the purpose of preserving some of this culinary heritage at the cost of homogenising palates. Meanwhile restaurants, increasingly popular, encourage mixing of styles. Tandoori fish, mutton dosas and Jain pizzas are immediately recognisable by many Indians in cities.