Indian food cuisine is known for its extreme diversity. Be it marriages,
birthdays, celebrating success or any other occasions, Indians have always
been known to dish out a lavish and mouth watering array of food.
India has been a land that has experienced a lot of immigration and
intermingling. Due to a land been ruled by rulers of vivid caste, culture and
ethnicity, its trade relations and colonization, foreign culture had a lasting
influence on Indian cuisine.
Distinctiveness in soil type, climate, culture, ethnic groups, and occupations
have aided in designing the Indian Cuisine further.
From appetizing starters and savoury main course to lip smacking desserts
Indian food have all of them. Let's have a look at 5 Indian dishes that are
GuIab Jamun have been severed and savoured India for about more than two
centuries. It has been a ubiquitous part of our cuisine. Food floklore has it that
it is a Mediterranean and Central Asian dish and was called “Luqmat al Qadi”.
Way of preparing both dishes is almost same only that in luqmat al qadi, fried
balls are dipped in honey whearas in gulab jamun, they are dipped in sugar
syrup. Rose water being used in preparation of both the dishes stands out as
the prominent similarity.
Name gulab jamun was derived from three different words, where gul means
rose and ab means water in Persian language. Jamun is a Indian fruit which
resembles to the deep fried flour balls in its color and shape.
Chicken Tikka Masala
Chicken Tikka Masala with its roasted chunks of chicken doused in a creamy
curry is a sumptuous culinary wonder and is one of the most famous dish in
India. Legend has it that the dish was first made in Glasgow, Scotland. It was
founded accidently by a hotel named Sheesh Mahal. In 1970 when a customer
was complained about the dish served to him, the chef experimented by
embellishing the curry with tomato soup and spices.
Kolkata is always known for its confectionary, specially Rasgulla, Sandesh etc
and all of these is prepared using bandel cheese. But one interesting fact most
people are unaware of is that bandel cheese owes its existence to Portugese.
The trick of preparing bandel cheese was brought to India by the Portugese in
16 th century. Bandel, a small town in West Bengal was the first place where
bandel cheese was produced and hence it derived the name from it.
Jalebi, an unofficial national sweet of India is to your surprise not invented in
India. It is basically a version of west Asian dish which goes by the name of
zalabiya. Crisp, orange and coiled sweet which is deep fried and then dipped in
sugar syrup has been a main part of Indiana cuisine for more than five
centuries. It was introduced to the Indians by the onslaught of Turkish and
Persian artisans and traders on the Indian shores.
Pav is said to be the staple food of Mumbai. From pav bhaji to vada pav and
many other dishes, pav is the main ingredient of various dishes. In the 16 th
century when Portugese landed on the shores of India, pav was introduced to
the Indians. Historically a single slice of bread was baked and was cut into four
pieces, thus each part being one fourth of the complete slice. Pav means one
fourth in hindi language and hence it derived the name, Pav. But pav was
mainly served to the upper class. With the advent of Iranis in the next century
pav became cheap food of the masses.