Amisha Singh
Image :Pinterest
Here's a list of popular Indian foods that are actually adaptations or inspired by foreign cuisines, but have been so deeply Indianized over time that we often assume they're authentically Indian:
Amisha Singh
Image :Pinterest
Samosa Origin: Middle East/Central Asia What's Indianized? Brought to India by traders, originally filled with meat. In India, transformed into a vegetarian snack filled with spicy potato.
Amisha Singh
Image :Pinterest
Gulab Jamun Origin: Persia What's Indianized? Derived from Persian luqmat al qadi. Indian version uses khoya (milk solids), fried and soaked in rose/cardamom-scented sugar syrup.
Amisha Singh
Image :Pinterest
Dal Bhaat Origin: Nepal What’s Indianized: While the core remains the same, Indian versions vary widely by region: from the use of tadka (tempering with spices) in North India to coconut and curry leaves in South Indian variations, making it uniquely local in taste and style across the country.
Amisha Singh
Image :Pinterest
Jalebi Origin: Middle East Jalebi, that golden and sugary delight, actually began its journey as zalabia in Arabic or zilabiya in Persian. What’s Indianized: India added its own magic by deep-frying fermented flour batter into crisp coils, then soaking them in saffron- and cardamom-infused sugar syrup—making jalebi a festive essential across the country.
Amisha Singh
Image :Pinterest
Rajma Chawal Origin: Mexico. The ultimate North Indian comfort food, Rajma Chawal (kidney beans with rice), surprisingly isn’t native to India. Kidney beans were brought to India by the Portuguese. What’s Indianized: We transformed it into a rich, hearty dish by simmering the beans in a spicy onion-tomato gravy with desi masalas like garam masala, hing, and kasuri methi—served hot with steamed rice for the perfect soul food experience.
Amisha Singh
Image :Pinterest
theindianbugle.com