We Indians have diversity in thoughts, languages, cultures and of course food. Famous for our delicacies and hospitality, India is home to a variety of dishes, from Rogan Josh of Kashmir to Rasam of Tamil Nadu. There are many food items which most of us believe to be originated in India, however, they haven’t. So here is a list of certain such dishes which most of us have enjoyed but are still unaware of their origin.
Originated in: Nepal
It is also called Dal Bhat Tarkari in Nepal. Dal cooked with onion, garlic, ginger, chilli, tomatoes, or tamarind, in addition to lentils or beans. Recipe varied with season. Often served with a mix of available seasonal vegetables, chicken curry, goat meat or yoghurt, Dal Bhat is a staple diet filled with simplicity and the goodness of rice, vegetable and lentils.
Originated in: Middle East
The mince-filled triangles which every Indian loves basically originated in the Middle East and Central Asia where it’s known as ‘sambosa’. A samosa is a fried or baked pastry filled with filling varying from spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. The dish comes in different shapes depending upon the region, it’s on you what to choose.
Originated in: Portugal
Vindaloo or Vindalho is an Indian curry dish based on the Portuguese dish carne de vinha d’alhos which is popular in Goa, Vasai, the Konkan, Kerala and other parts of India. Usually made with pork, any kind of meat including beef, mutton or tofu, this dish is perfect for anyone who likes spicy curry with a hint of Indian flavours.
Originated in: Western Asia
The Indian word jalebi is derived from the Arabic word ‘zulabiya’ or the Persian ‘zolbiya’, another name for ‘luqmat al qadi’. Jalebi is a popular Indian coiled sweet dish brought by the Turkic invaders. It is made by deep-frying all purpose flour batter in pretzel or circular shapes, which are then soaked in sugar syrup and served hot or cold.
Originated in: Persia
The appetizing mixed rice dish was brought to India by Mughals. Biryani can be classified under two categories – Pakki, wherein cooked meat is coupled with half-cooked rice and further cooked – and Katchi which involves raw mutton pieces, marinated in yoghurt and spices, cooked together with uncooked rice. Popular variations use chicken instead of goat meat, served hot and ready to win hearts of absolutely everyone.
Originated in: Persia
Gulab Jamun literally meaning “rose fruit” was roughly brought to medieval India through Persia, where it was made using rose water. The popular sweet dish is made mainly from milk solids, traditionally from which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk. Garnished with dry fruits and nuts, the dish is common in festivals and occasions.
Originated in: Mesopotamia, ancient Egypt
The leavened, oven-baked flatbread’s main ingredients include flour, yeast, salt and water. Traditionally cooked in a tandoor oven served alongside kebabs or keema. In the modern world, naan is made with fillings varying from stuffed vegetables, cheese, paneer to even chocolates. Clearly, naan has a lot to offer but with each bite, all you will experience is the delicacy of the soft flatbread.
8)Chicken Tikka Masala
Originated in: United Kingdom
However the origin of the dish is disputed, it is believed that back in the 1970s it was invented by a Bangladeshi chef in Glasgow, Scotland. The main course constituting aromatic golden chicken pieces in an incredible creamy curry sauce. The Chicken Tikka Masala originated in British cuisine has mostly been taken over by the Indian sub-continental style and makes your tongue joyful each time its served.
Originated in: Shiraz in Persia (currently Iran)
Falooda is an Indian version of a cold dessert made with noodles. Traditionally, it’s made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream, flavoured syrup and nuts sprinkled at the top. The cold dessert comes in many flavours and will make your soul instantly blissful on a bad summer day.
Originated in: Indo-Persian cultures of Mughal Empire.
Mughlai food has its roots in the Indian subcontinent of the Mughal Empire. Korma or Qorma consists of meat or vegetables braised with a rich flavour of yoghurt or cream, water or stock, and spices to produce a thick sauce or glaze. Also called Indian Chicken Korma, it’s extremely popular among meat eaters inspired by the royal kitchen and the spectacular Indian cuisine.
So, next time you savour any of the above mentioned Indian dishes, you would be knowing their true place of origin and how they are blended in the Indian cuisine to get that toothsome taste and modified flavours.