The great part about traditional Indian dishes is that they connect us to the culture and heritage of a place. They are a mark of India’s legendary past and how food evolved through the time. Imagine the food we revered so much since our childhood didn’t belong to our country.
Over centuries, India has been subjected to many invasions and foreign influence which have impacted food. But over the time they have blended into Indian food culture in such a way that they have become Indian in their origin.
Rajma
No, it didn’t originate in India. It was first cultivated in Mexico, then taken to Europe by the Portuguese, and then brought to India via the south-western coastal side of India.
(Credit – Pinterest)
Dal Chawal
Shocking right? I too felt the same because dal-chawal, a staple typical to India and a delicious combination we often like with curd is credited to be invented in Nepal.
(Credit – commons.wikimedia.org)
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Samosa
Now, this is something I still can’t believe. Samosa means India but it came with the Arab invaders in the tenth century, stayed here, was loved by all and adapted to our culture like it was invented here.
(Credit – mytastycurry.com)
Gulab Jamun
Gulab jamun is a divine offering to Hindu deities in temples, sweet, syrupy and a must for all our festive occasions. But the truth is that Gulab Jamun was born in Persia, modern-day Iran, where it was known as luqmat-al-qadi and was a royal dish, served to Muslim Sultans and Badshah.
(Credit – indianhealthyrecipes.com)
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Jalebi
For me, this was not just unbelievable but impossible to believe! Jalebi spread to India from the Middle East. Jalebi originated in the Middle East, where it is still called Zulbia. And it’s not just India where this sweet dish is popular; it is also relished in North and East African countries as well.
(Credit – ruchiskitchen.com)
