When looking for the origins, and in turn a template, for curry the most well-known area of presence for it is in India. This is exactly where Arunima Kashyap first started looking when trying to find out more about civilization in the Indus Valley region and it is here where she used the already present technique of analyzing starch grains and comparing them with present-day starch grains to identify the starches, and thus the ingredients, used during that period. First Kashyap collected starch granules from pottery found in a burial site in Farmana, a north Indian dig sit (fig. 1), and took them back to her lab to proceed with the technique as mentioned earlier of starch grain comparison. It is here she “made two significant innovations. First, instead of using test tubes, she cooked grains and vegetables in ceramic to best replicate Harappan cooking conditions. Next, she started adding spices and aromatics to the vegetables.” (Susan 2014). Thanks to Kashyap’s innovations, she found that the starch grains were vegetables cooked with turmeric and ginger. This first piece of evidence will act as an initial base template for what will be used to identify a derivative of curry by looking for the use of turmeric and ginger at the minimum. Furthermore, based on the recipes obtained from page 14 of “The Indian Cookery Book: A Practical Handbook to the Kitchen in India” by a Thirty-five years resident of Calcutta, it can be further drawn that beyond just the use of turmeric and ginger, additional ingredients such as garlic, various dried or hydrated chilies, cinnamon, clove, nutmeg, cardamom, and peppercorn can be used as other markers for derivatives of curry.