Top 8 Foods You Thought Were Indian But Are Not
Indian food has enthralled foodies all around the world with its rich tapestry of flavors, scents, and customs. The variety of Indian cuisine is unmatched, ranging from aromatic biryanis to fiery curries. However, India is not the origin of many of the dishes that are often associated with it. Ingredients and recipes brought to India by colonial influences, commercial routes, and international migrations have become so ingrained in Indian culture that they feel distinctly Indian. This article reveals the unexpected origins of eight meals that you may have assumed were Indian but are actually foreign. Let's embark on this gastronomic adventure!
1. Tea (Chai): A British Influence
Although tea isn't indigenous to India, no Indian home seems complete without a hot cup of masala chai. Although India currently ranks among the world's top producers of tea, British colonists popularized the beverage in the 1800s. In order to lessen their reliance on Chinese tea imports, the British constructed tea plantations in Assam and Darjeeling. Indians embraced tea and made the famous masala chai by adding spices like cardamom, ginger, and cloves. Therefore, the origins of tea drinking are not in India, even though the spiced version seems quite Indian.
2.Biryani: A Royal Persian Dish
With its flavorful rice, succulent meat, and nuanced spices, biryani is frequently regarded as the pinnacle of Indian cooking. Its roots, however, are in Persia, where birinj biryan, or "fried rice," was a regal treat. In the 16th century, biryani was brought to India by the Mughal emperors, and it developed into regional varieties such as Hyderabadi, Lucknowi, and Kolkatai biryani. The dish's Persian heritage is apparent in its multi-layered preparation and use of saffron, while each region adds its own ingredients and cooking methods.
3.Vada Pav: A Colonial Bread Connection
Vada pav, Mumbai’s iconic street food, seems quintessentially Indian with its spicy potato fritter sandwiched in a bun. However, the pav (bread roll) has Portuguese origins. The Portuguese introduced leavened bread to India in the 16th century, calling it pão. Over time, pav became a staple in Western India. The vada pav as we know it emerged in the 1960s as a cheap, portable snack for Mumbai’s working class. While the spicy vada is an Indian creation, the bread’s European roots reveal a colonial influence.
4.Pav Bhaji: A Bread with Portuguese Roots
Mumbai's famous street dish of spicy vegetable mash served with buttery bread rolls, pav bhaji, has a distinctly Indian flavor. Nonetheless, the bread, or pav, is Portuguese in origin. Portuguese colonists brought leavened bread, known as pão, to Goa in the sixteenth century. In the 19th century, this bread became popular throughout Western India and was combined with the fiery bhaji to provide mill workers with a speedy supper. The pav's European heritage gives it a colonial flavor, even if the bhaji is an Indian invention.
5.Samosa: A Central Asian Traveler
A popular snack in India is the crispy, triangular samosa, which can be filled with meat, lentils, or spicy potatoes. Although they originated in the Middle East, you might be forgiven for believing that samosas are an Indian innovation. Around the 13th century, traders and conquerors brought these packed pastries to India, where they are known as sambusak in Persian and Arabic cuisines. Along the Silk Road, the idea of encasing ingredients in dough probably spread, eventually developing into the modern samosa. It became a mainstay at street stalls and celebrations after Indian chefs infused it with regional flavors and ingredients.
6. Jalebi: A Persian Sweet
Though this sweet dessert has Persian origins, jalebi is a festival favorite in India for its vibrant orange, syrupy spirals. Jalebi, also called zulbia in Persia, was introduced to India during the Middle Ages by Mughal invaders. The recipe for jalebi, which has Middle Eastern roots, is made by deep-frying a flour batter and then soaking it in sugar syrup. The use of saffron and rose water by Indian confectioners solidified the jalebi's position in the nation's dessert repertoire. Remember the history of jalebi's origins in ancient Persia the next time you eat one.
7.Gulab Jamun: A Sweet Persian Cousin
Indian celebrations are not complete without the delicious milk-solid balls known as gulab jamun, which are dipped in syrup that smells of roses. However, they are related to the Arabic fried dough dessert known as luqmat al-qadi. This idea was introduced to India by the Mughal emperors, who modified it with cardamom and khoya. The word "gulab jamun" combines Indian imagery (jamun for a native berry) with Persian (gulab for rose). Its Middle Eastern roots may be heard in its rich, decadent flavor.
8.Potatoes: A South American Staple
In Indian cookery, potatoes are essential for dishes like masala dosa and aloo gobi. However, this adaptable tuber was cultivated thousands of years ago in the Andes of South America. In the 17th century, potatoes were brought to India by Portuguese traders, who at first treated them with suspicion. They become a mainstay of Indian cuisine over time due to their versatility and cost. Though they originated across the Atlantic, potatoes may feel Indian when stuffed into parathas or spiced with turmeric.
Indian food is a prime example of how well cultures can blend. Although they originated in the Americas, Persia, and Europe, foods like samosas, biryani, and chai have become ingrained in Indian cuisine. With Indian chefs putting their creative touch to make each dish seem like home, these recipes demonstrate how trade, migration, and conquest have influenced what we eat. Enjoy the global trip behind the next time you eat a fiery curry or a sweet jalebi. These cuisines may have been refined by Indian cuisine, but their histories are part of the global history.
