Many dishes and beverages commonly associated with Indian cuisine actually have origins elsewhere, having been introduced to the subcontinent through various historical interactions. India, known for its rich cultural heritage and diverse cuisine, has been shaped by numerous foreign invasions over the centuries.
From the Persians and Mughals to the Portuguese and British, each wave of invaders left an indelible mark on Indian society, including its food culture. Many of the dishes now considered quintessentially Indian, such as samosa, biryani, naan, among many others were introduced by foreign influences and adapted over time to suit local tastes.
The Arrival of Central Asian and Persian Influences
One of the earliest and most significant invasions came from Central Asia, particularly with the establishment of the Delhi Sultanate in the 13th century. The Turkish and Persian rulers brought with them a wealth of culinary traditions, including the use of dry fruits, aromatic spices, and slow-cooked meats. The beloved samosa, which went by a range of names back in the day, be it sambusak, sanbosag or sambosag, has origins in Persia and the Middle East, and was introduced to India during this period. Over time, Indians modified the recipe, replacing the meat filling of the flaky pastry with spiced potatoes, making it the popular street food it is today.
Another dish with Persian origins is biryani, a fragrant rice and meat dish that evolved from the Persian pilaf. It was brought to India by Persian traders and later popularised by the Mughals, who refined the dish by incorporating saffron, ghee, and an assortment of Indian spices. Today, various regional versions of biryani exist, from the spicy Hyderabadi biryani to the milder Lucknawi (Awadhi) biryani.
The Mughal Culinary Revolution
The Mughal Empire, which ruled India for over three centuries, had a profound impact on Indian cuisine. The Mughals introduced rich gravies, slow-cooked meats, and tandoor cooking techniques, which remain integral to Indian food today. Dishes like naan, kebabs, and shahi korma owe their existence to Mughal culinary traditions. The use of almonds, cashews, and yogurt-based marinades became more prominent in Indian cooking due to Mughal influences.
One of the most famous dishes attributed to the Mughal era is chicken korma, a creamy, spiced dish made with slow-cooked meat and nuts. The concept of dum pukht (slow-cooking in a sealed pot) also became widespread under Mughal rule, enhancing flavors and tenderness in dishes like biryani and korma.
Portuguese and British Contributions
The Portuguese arrived in India in the 15th century and left a lasting impact, particularly in Goa. They introduced ingredients like tomatoes, potatoes, and chilies, which are now staples in Indian cuisine. The fiery vindaloo, originally a Portuguese dish called carne de vinha d'alhos (meat marinated in vinegar and garlic), was adapted by Goan cooks using local spices and ingredients.
The British also played a role in shaping Indian food, particularly by introducing tea cultivation. Today, chai (tea) is an integral part of Indian culture, enjoyed in every household across the country.
Foreign invasions brought not only political and cultural changes to India but also enriched its cuisine. Many dishes that are now synonymous with Indian food have foreign origins, adapted over time to reflect local flavours and preferences. This blending of cultures has resulted in a diverse and flavourful culinary heritage that continues to evolve.
