7 Indian dishes that aren’t Indian at all
Bringing you the heartbreaking truth, we have listed 7 Indian dishes that are not Indian at all.
If cuisines had dating apps, Indian cuisine would be the one lad no one could swipe left on. Firstly, ‘cause the variety of flavours in Indian dishes is inarguably heavenly, and secondly, it’s equally healthy -- well mostly. While we love the lip-smacking Indian dishes, you’d be surprised to know there some popular dishes that aren’t Indian in origin. Bringing you the heartbreaking truth, we have listed 7 Indian dishes that are not Indian at all. Take a look.
A very dear tea-time snack that can be found at the corner of almost every street in North India, samosa has its origins in the Middle East. The word Samosa is derived from the Persian word Sanbosag and is said to have been introduced to the country by traders of the Middle East around the 13th-14th century. Originally it had a meat filling which was replaced majorly by potatoes in India.
While most Indian households sip on the comfort of the evening tea, the drink is not as desi as we’d like. Popularly known as ‘chai’, tea was originally consumed in China as a medicinal drink. The drink was brought to India by Britishers when they wanted to break China’s monopoly in the tea market. As the tea cultivation techniques were brought to India, the drink gradually became a part of an Indian’s everyday life. However, tea gained widespread popularity only in the 1950s.
Rajma, a North Indian staple loved by many, has the origin of its preparation techniques in Mexico. It was brought to India through Central Mexico and Guatemala. While the preparation of rajma is slightly different in India and Mexico, the basics and spices are adapted from Mexican recipes.
The deliciousness of this sweet ball of happiness is incomparable, making it one of the most favourite desserts in India. But as much as we love the calorie-filled sweet, it isn’t originally Indian at all. It came from the Mediterranean and Persia, where it was called luqmat al qadi and made of dough balls deep-fried, soaked in honey syrup, and sprinkled with sugar. After a tad bit of modification, Indians turned it into the beloved Gulab Jamun.
Dal-Chawal, also known as Dal-Bhaat, is a staple food in various Indian regions, with variations like Khichdi. This simple dish has its origins in Nepal and was brought to India by Indian influencers.
The fluffy bread called pao or pav became a part of the Indian breakfast after Portuguese sailors brought it to India. After landing in India, as the Portuguese conquered Goa and Mumbai, the intersection of cultures led to the Portuguese bread becoming a breakfast staple in different parts of India too.
The famous Goan spicy meat curry, Vindaloo, has its origins in Portugal and is said to have been adapted from the very famous Portuguese dish named ‘carne de vinha d'alhos’. The original recipe was modified by Indians with a variation in the meat, spices, and addition of potatoes.