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India was invaded by various invaders in the past. Each invader brought along with him the food. The invasions have played a major role in the culinary history of India. Indian cooking is a flocculation of various traditions and cultures. Indian food today is influenced by various invaders of the country.
Even though the introduction of the food is by foreign invaders, India has embraced the dishes and given its twist to suit the culture of India. These dishes have travelled to the world along with Indians and now it is difficult to say if these dishes have not originated from India.
Here is a surprising list of dishes that are world famous today as Indian dishes, but they originate from some other part of the world. List of
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Famous Indian Foods That Are Not Of Indian Origin
1. Gulab Jamun
Origin: Persia
Introduced By: Mughals
Gulab Jamun is a simple dessert that finds a place in every household in India during festive times. This is soul satisfying dish and available with a variety of twists in recent times. But to everyone’s surprise, this dessert is not originated in India.
This is dish is originated in Persia and introduced to India during the invasion of the Mughals. Gulab Jamun is very similar to the Arabic dessert Luqmat – Al–Qadi. Some theories also suggest that this was first prepared by the Persian chef of Shah Jehan. But this has no historical evidence.
The word Gulab comes from two different words “gul” and “ab” which means flower and water. The word Jamun comes from the popular Indian fruit Black Plum as the size and shapes match that of the fruit.
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2. Samosa
Origin: Middle East
Introduced By: Chefs of Royal Kitchen
Chai Samosa is the most divine breakfast in the Indian subcontinent, and it is close to heart for all ages. Samosa in Delhi, Lukhmi in Hyderabad, chamuças in Goa or Shingaras in Kolkata are nothing but samosa with different fillings depending on the region.
Samosa is believed to have originated in the Middle East in the 10th century. The first mention of Samosa is in Arabic food books of 10 – 13th century. The royal chefs of the Delhi Sultanate were the ones who introduced samosa to the Indian subcontinent. It has also travelled to various subcontinents.
The word samosa is derived from the Persian word Sanbhosag. It means triangular party. In old times it was made from minced meat, ghee, onion, and other ingredients.
3. Daal Bhat
Origin: Nepal
Introduced By: Not Known
Dal Bhat is so much into the DNA of India that it is difficult to believe that it does not originate in India. Yes, it is shocking yet true that Dal Bhat originated from Nepal.
One of the most simple and common dishes found in every state and every household of India comes from the neighbouring country of Nepal. Every Indian state has its version of Dal Bhat. It is probably the healthiest food one can consume in everyday meals or during illness.
It is difficult to say how and when Dal Bhat has travelled to India from Nepal. Dal Bhat is served along with tarkari or vegetables, pickles, or curd.
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4. Rajma Chawal
Origin: Mexico
Introduced By: Portuguese
You will never meet a North Indian who would not love Rajma Chawal and not boast about it. It is also safe to say that if North India does not like Rajma Chawal then you can’t trust the person. That’s the popularity and acceptance of the dish in the Northern parts of India.
The Rajma beans were found in Mexico and the concept of soaking and boiling beans was also developed by them. The combination of eating Rajma with Chawal was also introduced by Mexico. Portuguese took this dish from Mexico to their home country. This dish was brought to India via the Southwest coasts.
Some countries have a similar version of eating boiled beans with cooked rice. Rajma Chawal time travelled to India from Mexico via Portugal, but you cannot take away the credits from Punjabis to this dish spiced up with onions, chillies, and variety of condiments. Maybe Rajma Chawal is a healthier and more filling version of Dal Bhat.
5. Chicken Tikka Masala
Origin: Glasgow
Introduced By: Britishers
Chicken Tikka Masala has a dispute over its origin. Some say it was introduced by Pakistani Chef Ali Ahmed Aslam some say it was introduced by a Bangladeshi migrant chef and some say it was introduced by an Indian Chef in London. It is difficult to trace back the originator.
After Chinese Stir Fry, Chicken Tikka Masala is the most favourite dish in Britain. This dish is served almost all over the world. This dish is very similar to butter chicken except for the preparation method. The dish has undergone many improvisations as compared to the dish which is consumed today.
This dish is so much in the British culture that British Foreign Minister Robin Cook hailed multicultural Britain as he praised this dish.
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6. Filter Coffee
Origin: Yemen
Introduced By: Sufi Saint, Baba Budan
The popular South Indian hot beverage originated from Yemen. Back in the 16th Century, Baba Budan, a Sufi saint from Karnataka, went on a pilgrimage to Mecca. On his pilgrimage, he discovered the wonders of coffee.
He was eager to grow this plant at home, so he smuggled seven coffee beans in his garments from Mocha which is a Yemeni Port. After his return, he planted the beans on the hills of Chikmangalur, Karnataka. The hill range was named after him as Baba Budan Hills.
The filter coffee was made popular by the Indian Coffee House which was run by the Coffee Board of India. The chain became famous during the 1950s. The coffee is brewed in a decoction vessel.
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7. Vindaloo
Origin: Portuguese
Introduced By: Portuguese Invasion
Vindaloo is one famous Goan dish. You can find this dish anywhere in Europe which was carried there by the British from India. Goan Catholic cooks introduced the British to this well-accepted dish. The global conquest by Europeans got this dish from Portugal to India.
Portuguese developed a peculiar style of preserving meat by the unique style of marinating. The meat is stored in a stock that has vinegar as the base with garlic, salt, and wine to preserve the meat. This unique style gave a long life for meat and hence allowed explorers to take it along on their journey.
Like other international dishes, this dish too was tweaked to meet the Indian taste. In India, vinegar was made from coconut toddy. Later it was mixed with tamarind pulp and lots of garlic. From India, this dish travelled to places, especially Europe.
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8. Jalebi
Origin: Persia
Introduced By: Trader / Travellers / Invaders
On a misty cold finger numbing morning, hot jalebi with hot milk can be the best breakfast for many people in India. It is one of the humble dishes of India that goes with milk or samosa or rabdi poori sabzi curd or aamras and can be enjoyed in any season whether it is hot piping summers or numbing winters or drenching rains.
For ages, Indians have sold this dish but to everyone’s surprise, this dish is brought to India by Persians. Its Middle East variant is known as Zulbiya.
Zulbiya became Jalebi over the years with some modifications in the procedure. Whatever the origin is, Indians love jalebi, and it can be the best dish for any occasion or any season.
9. Biryani
Origin: Middle East
Introduced By: Arab Traders
From the beginning of time, Biryani seems to have Indian origin. But to the disappointment of everyone, this dish was brought to India from the Middle East. The exact origin and carrier of this dish is a dispute.
One story says that Mumtaz Mahal, wife of Shah Jahan, wanted their soldiers to be well nourished and hence asked the cooks to prepare something healthy. The cooks came up with Biryani which was inspired by the Middle East version of pilaf.
Another theory says that Turk–Mongol Taimur brought this dish to India while some others say even Nizams of Hyderabad and Nawabs of Lucknow can also share some credit for the same. For sure whatever variant came to India, the dish was modified to suit Indian taste.
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