What are some dishes never a part of Indian Cuisine but now are inseparable from Indian Culture?

Malini VK - Infobite  May 3, 2019

What are some dishes never a part of Indian Cuisine but now are inseparable from Indian Culture?

Indian food is enjoyed around the world because of its scrumptious varieties. Diversity in India takes a great responsibility for introducing and sharing different kinds of food. However, there are some soul recipes which were not from Indian origin that makes anyone highly impossible to believe!



  • Originated in Middle East and Central Asia.

  • It traveled mainly across Egypt, Turkey, Iran, Saudi Arabia and entered Indian subcontinent along with Islam during Muslim rule.

  • A deep-fried triangle shaped savory stuffed with potato/minced meat, samosa is now enjoyed worldwide with variety of fillings.

  • Indian chat cuisine is incomplete without samosa.

Gulab Jamun:


  • A sweet dish from Persia entered India during Persian Invasion.

  • Gulab Jamun is a sugary delight made with koya, dipped in sugary syrup which makes anyone to get easily tempted to have a bite, forgetting the calories.

  • Most Indian marriages/celebrations are incomplete without Gulab Jamun.


  • Chinese first used tea as a medicinal drink.

  • It was introduced in Assam, India by the British to break the Chinese control over tea market.

  • Tea took various forms across the globe by adding milk, spices, etc.

  • Chai has a high influence on majority of Indian population.


  • Coffee credits goes to Yemen.

  • It was believed a Sufi saint from Karnataka, India bought raw coffee beans from Yemen while coming back from Mecca.

  • He smuggled coffee beans by hiding in his beard and planted in Chandragiri hills in Mysore, Karnataka.

  • Coffee and Tea are soul drinks discovered by/for humanity.

  • Coffee took various forms like filter coffee, cappuccino, mocha, etc by adding milk and sugar.


  • Naan has its roots in Central Asia.

  • Persian cuisine from Iran gave naan to the world.

  • It entered India during Mughal era. Iranian naan was simple, but it gained a lot of versions like butter naan, garlic naan, tandoori naan etc., while traveling Indian subcontinents.

  • A flat bread recipe, naan become an integral part of Indian cuisine.


  • A Persian sweet from middle east, jalebi had no connection to India.

  • It was brought by Persian Invaders.

  • Indians gave various forms like thin and crispy jalebi, thick and spongy jangri, etc sided with rabri, curd.

  • Jalebi is a widely popular dessert for celebrations.