Indian cuisine is known for its rich heritage and culture, which has evolved as a reflection of cultures and local preferences. Interestingly, every region in India has something unique to offer, here are some regional Indian dishes with fascinating historical origins that are worth knowing!
Biryani (14th–16th century)
There’s no denying that Biryani is one of the most loved delights across the globe. However, in India its roots can be traced back to the 14th century, when the Persian traders brought their classic rice staple to the country , which was later followed by the Mughals who introduced a spice and aroma rich layered rice and meat dish. According to age-old beliefs in Hyderabad, Biryani was mindfully prepared as a complete balanced meal for Mughal soldiers, which was cooked in bulk with meat and rice together.
Butter Chicken
In the 1950's, Butter chicken was created at the Moti Mahal restaurant in Delhi as a delightful accident, which gave this legendary dish a new name and identity. It was when the chef Kundan Lal Jaggi creatively mixed leftover tandoori chicken with tomato, butter, and cream. This culinary innovation was literally a kitchen accident that transformed into India’s most famous chicken curry.
Samosa
Samosa is the heart and soul of every celebration and occasion, but do you know this snack delight comes from Persia, when the travellers came to India they got their favourite snack Sambosa in 13-14 century. This dish was later adapted by the locals and gradually paved its way to the plates of every Indian. Persian “Sambosa,” was filled with meat and nuts, and it was adapted and reinvented with interesting spice and vegetable fillings.
Nihari
The slow cooked and juicy Nihari was created for the laborers in Delhi. The history of this dish can be traced back to the 18th century, wherein it was created to provide ample nutrition to the working classes and was cooked overnight in community pots. The word Nihari means morning, which was originally a dish eaten by Mughal nobility after morning namaz.
Jalebi
Jalebi is another most loved delicacy, which came to India with Persian traders. It is believed that Zalabiya was introduced and is men15th-century Indian text. In old Delhi weddings, the jalebis were enormous, so much so that only one piece would be served per guest, reflecting its status as a festive symbol of sweetness and celebration.
Vindaloo
Vindaloo comes from the Portuguese dish “Carne de Vinha d’Alhos” (meat marinated in wine and garlic), brought to Goa during the 16th century. Indians replaced wine with vinegar and loaded it with regional spices, transforming it into the fiery, spicy version now hallmark of Goan cuisine.
Chai
While tea originated in China, the British heavily promoted Assam tea plantations in India in the 1830s. Indians initially resisted tea drinking until street vendors innovated by adding milk, sugar, and spices, creating the masala chai, which is now inseparable from Indian daily life and culture.
Pav Bhaji
In the 1850s, Mumbai, Pav Bhaji was first created during Mumbai’s textile industry boom to provide quick, nutritious meals for mill workers. Initially a midnight snack exclusive to laborers, it evolved into a popular street food enjoyed by everyone, characterized by a spicy vegetable mash (bhaji) served with buttery bread rolls (pav).
Khichdi
In the 14-15 century, this rice dish was mentioned in the books and writings of Ibn Battuta and the Ain-i-Akbari as a royal dish, which was cooked by combining rice and lentils for a nourishing meal. The British later adapted this into “kedgeree” with fish and eggs, showcasing the dish’s journey from ancient India to colonial breakfast tables.
Rasgulla
Rasgulla’s origin is debated between Bengal and Odisha. Nobin Chandra Das is credited with its invention in Bengal in 1868, but Odisha claims it evolved from “khira mohana,” temple offerings to Jagannath. This sweet sparked a century-old culinary rivalry, symbolizing regional pride around India’s cherished desserts.
Pulao
Pulao is historically mentioned as “odana” (rice with meat or vegetables) in the Mahabharata. It was refined by Turkish and Persian invaders but originally resembled a soupy rice stew. The dish’s evolution over centuries reflects the blend of ancient Indian tradition with Central Asian culinary influences.
Halwa
The word “halwa” comes from the Arabic “hulw,” meaning sweet, introduced during the Delhi Sultanate era. The famous “gajar ka halwa” originated because carrots were abundant in North Indian winters, showing how regional agricultural bounty gave rise to favorite desserts.
Biryani (14th–16th century)
There’s no denying that Biryani is one of the most loved delights across the globe. However, in India its roots can be traced back to the 14th century, when the Persian traders brought their classic rice staple to the country , which was later followed by the Mughals who introduced a spice and aroma rich layered rice and meat dish. According to age-old beliefs in Hyderabad, Biryani was mindfully prepared as a complete balanced meal for Mughal soldiers, which was cooked in bulk with meat and rice together.
Butter Chicken
In the 1950's, Butter chicken was created at the Moti Mahal restaurant in Delhi as a delightful accident, which gave this legendary dish a new name and identity. It was when the chef Kundan Lal Jaggi creatively mixed leftover tandoori chicken with tomato, butter, and cream. This culinary innovation was literally a kitchen accident that transformed into India’s most famous chicken curry.
Samosa
Samosa is the heart and soul of every celebration and occasion, but do you know this snack delight comes from Persia, when the travellers came to India they got their favourite snack Sambosa in 13-14 century. This dish was later adapted by the locals and gradually paved its way to the plates of every Indian. Persian “Sambosa,” was filled with meat and nuts, and it was adapted and reinvented with interesting spice and vegetable fillings.
Nihari
The slow cooked and juicy Nihari was created for the laborers in Delhi. The history of this dish can be traced back to the 18th century, wherein it was created to provide ample nutrition to the working classes and was cooked overnight in community pots. The word Nihari means morning, which was originally a dish eaten by Mughal nobility after morning namaz.
Jalebi
Jalebi is another most loved delicacy, which came to India with Persian traders. It is believed that Zalabiya was introduced and is men15th-century Indian text. In old Delhi weddings, the jalebis were enormous, so much so that only one piece would be served per guest, reflecting its status as a festive symbol of sweetness and celebration.
Vindaloo
Vindaloo comes from the Portuguese dish “Carne de Vinha d’Alhos” (meat marinated in wine and garlic), brought to Goa during the 16th century. Indians replaced wine with vinegar and loaded it with regional spices, transforming it into the fiery, spicy version now hallmark of Goan cuisine.
Chai
While tea originated in China, the British heavily promoted Assam tea plantations in India in the 1830s. Indians initially resisted tea drinking until street vendors innovated by adding milk, sugar, and spices, creating the masala chai, which is now inseparable from Indian daily life and culture.
Pav Bhaji
In the 1850s, Mumbai, Pav Bhaji was first created during Mumbai’s textile industry boom to provide quick, nutritious meals for mill workers. Initially a midnight snack exclusive to laborers, it evolved into a popular street food enjoyed by everyone, characterized by a spicy vegetable mash (bhaji) served with buttery bread rolls (pav).
Khichdi
In the 14-15 century, this rice dish was mentioned in the books and writings of Ibn Battuta and the Ain-i-Akbari as a royal dish, which was cooked by combining rice and lentils for a nourishing meal. The British later adapted this into “kedgeree” with fish and eggs, showcasing the dish’s journey from ancient India to colonial breakfast tables.
Rasgulla
Rasgulla’s origin is debated between Bengal and Odisha. Nobin Chandra Das is credited with its invention in Bengal in 1868, but Odisha claims it evolved from “khira mohana,” temple offerings to Jagannath. This sweet sparked a century-old culinary rivalry, symbolizing regional pride around India’s cherished desserts.
Pulao
Pulao is historically mentioned as “odana” (rice with meat or vegetables) in the Mahabharata. It was refined by Turkish and Persian invaders but originally resembled a soupy rice stew. The dish’s evolution over centuries reflects the blend of ancient Indian tradition with Central Asian culinary influences.
Halwa
The word “halwa” comes from the Arabic “hulw,” meaning sweet, introduced during the Delhi Sultanate era. The famous “gajar ka halwa” originated because carrots were abundant in North Indian winters, showing how regional agricultural bounty gave rise to favorite desserts.
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