What are some of the popular Indian foods and their true origins?

Indian food differs from global food not only in taste but also the preparation techniques and processes involved. Food and dishes showcases a flawless combination of variety of sub-cultures merged together due to a variety of reasons. Similar to Indian culture, several civilizations have left their mark on Indian food, which has contributed to general development and current shape of both Indian Culture and Indian food. 

So in today's blog we will discuss about some popular Indian foods and their true origins.

1. Gulab Jamun: Gulab Jamun is the unbeatable king of Indian desserts and nothing can possibly dethrone it. But surprisingly its not and Indian dish, instead its Persian i.e present day Iran.

• Its origins are in the Persian terms "gol" (flower) and "ab" (water). The name of the original dish is Luqmat al qadi, a traditional Persian dessert. This popular Indian food requires ingredients exactly measured and a technique practised thousands of times to make the ideal gulab jamun. 
• The balls of khoya and maida are cooked till they take on that mesmerising rosy hue between gold and brown. The batter's crystallised sugar forms a somewhat gritty rim once the heated oil does its magic, but the jamun's white centre stays velvety smooth. 
• The balls are soaked in rose- or cardamom-flavored chashni. When applied with even the slightest pressure, it practically melts away when it is eaten. As a result, the warm, syrupy dough's puffy pillows are as delicious as they are incredibly comfortable. One can truly go on and on about this delicious desert as we call it Gulab Jamun

2. Samosa: It is one of the most popular street food in India and surprisingly its not even Indian. The widely accepted all time snack, Samosa is not actually Indian in terms of origins. But actually it has its origins in somewhere in middle-east Asia before the 10th century. 

• Its first official mention was found in Iranian Historian- Abolfazl Beyhaqi's work Tarikh-e-Beyhaghi, as Sambosa. At that time Samosa's were used to be actually small in size and thus were eaten as snack for the tours. Thanks to their small size they were packed in saddle bags and were often eaten on the go. 
• Talking about its desi avatar, one should be aware that there are more than 15-20 desi versions of samosa that are enjoyed throughout India in addition to the triangle-shaped type of samosa that is loaded with mashed potatoes. 
• It is known as "Lukhmi" in Hyderabad and is loaded with minced beef and has a thicker crust. Whereas in South India, cabbage, carrots, and curry leaves are used as the filling for samosas. In the region of Bengal, it is known as "Shingaras" and comes in both savoury and sweet flavours. 
• A smaller variant of the common samosa, filled with French beans and sweet peas, can be found in Gujarat. Additionally, the samosa is known as "chamuças" in Goa and is made with either pig or chicken.
  

3. Dal Bhat/ Dal-Chawal

Despite being one of the most commonly found dishes on Indian dinner tables. Dal Bhat originally originated in our neighbouring country Nepal. 

• It comprises of steamed rice and dal, a stew made of boiled lentils or other pulses.
• Dal is commonly cooked with the following: onion, garlic, ginger, chilli, tomatoes. And is accompanied by herbs and spices such as turmeric, cumin, garam masala, and coriander. Although variations can be found in recipes depending upon season, region, and families

4. Chicken Tikka Masala

• This well-known Punjabi dish has Scottish origins, dating all the way back to Glasgow. As per the popular lore, it was an innovation of the dry chicken that Glasgow chef Ali Ahmed had made at a customer's request in 1971.
• It all began in the 1970s when a disgruntled client bemoaned how dry his chicken was. When brought back to the kitchen, Mr. Ali asked that the dry curry be enhanced with a bit of his tomato soup and a sprinkle of spices because he had a stomach ulcer thanks to divine intervention and was on a liquid-based diet. 
• Unsurprisingly, the customer's mood changed from dissatisfied to ecstatic, and he was so moved by the dish that he continued coming back with his friends to try it again. 
• And to this day it always mesmerizes its fans by its mouth-watering aroma and curry full of flavours and spices. It is most commonly served with Naan and Steamed Basmati Rice to give the person having this dish the best experience he could have.
  

5.Filter Coffee/ Kaapi

The well-known "Kaapi" from South India is not even Indian, and how! It was Yemen that gave rise to this hot beverage. According to legend, Sufi saint Baba Budan discovered filter coffee while making a journey to Mecca and brought it back to India. Coffee beans were sent by the saint from Mocha, Yemen to India.

• The French, who colonised India in the past, are credited with creating filter coffee, which is brewed from a combination of coffee and chicory. As per many stories, the French and Germans began fusing chicory with coffee at the beginning of the 17th century because coffee was in low supply.
• Others contend that chicory, a roasted and ground plant root, was included because it has medical benefits and because adding it to coffee lessens the amount of caffeine consumed. The new coffee was so flavorful and well-liked that the French kept using the chicory blend even after coffee was widely accessible.
• The French colonial provinces in India at the time were dispersed around the country's southern coast, with their capital in what is now the Union Territory of Pondicherry, which is next to Tamil Nadu. Every morning in kitchens across India, fresh strong brews of filter coffee blend history, geography, and cultures.