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5 “UN”INDIAN Foods

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 actually “Un”indian.

Gulab Jamun

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.

Bandel Cheese

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 (Bread)

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.