India is especially known for its varieties of food from different regions. Our love for food is the one common element that unites all of us, despite the fact that cuisines from different parts of the country are incredibly varying.
So, know the roots of your favorite Indian dishes right below.
Jalebi has its origins in West Asia introduced by Persian during the medieval period. During the 15th century, it was called ‘Kundalika’ and ‘Jalavallika’ in India. In Iran, poor people were offered Jalebi during Ramadan. It is known by different names in different countries
One of the prime foods of Agra is connected to the construction of the Taj Mahal during the Mughal Empire. During the construction period, 21,000 workers were bored with having the same meal of roti and dal every day. The master architect Ustad Isa Effendi then requested Pir Naqshbandi Sahib for a change. According to history, the Pir got the recipe in his prayers from the god and then 500 cooks prepared it.
The name is derived from the Persian word Birian meaning ‘fried before cooking’. Rice infused with spices, vegetables, and meat; Biryani is almost soul food to the people of India. Biryani was popularised throughout the country during the rule of the Mughals, as believed by historians.
Dal Bati was invented in Chittorgarh Fort in Mewar as survival food due to the adverse conditions during the war. Bati is a dough of wheat that can be made with few ingredients and a little amount of water.
Like many other dishes originating from Iran, this dessert was brought to India during the Mughal period. The name derives from two words, Gul (flower) and Jamun (a black fruit commonly consumed in India). Gulam Jamun is one of the favorite Indian dessert mostly liked by the sweet lovers.