Stories of Food and Passion From Across India - incomplete

Potatoes from South America

The potato’s journey to India is a delicious tale of culinary transformation, with the Portuguese as key players. When they set foot in India in the late 15th century, they brought with them a vibrant basket of crops from the Americas, including the now-beloved potato, chilli peppers, and tomatoes.

Landing on the western coast, particularly in Goa, this humble tuber began its slow but steady integration into Indian kitchens. At first, the potato was an exotic newcomer, but it didn’t take long for its potential to be recognized. The British later championed its cultivation in the 18th century, but the real magic happened when Indian cooks embraced it.

The potato’s introduction by the Portuguese is a celebration of how global encounters can enrich local cuisines. Today, this once-foreign vegetable is a cornerstone of countless Indian dishes, from the crispy samosa to the comforting aloo curry. It’s a story of how a simple tuber travelled across continents to become a beloved ingredient, adding flavour, texture, and heartiness to the Indian culinary tapestry.

Tomatoes from South America

The tomato, like the potato, has its origins in South America and was introduced to India by the Portuguese in the 16th century. Initially, the tomato was a novelty, not widely embraced in Indian cuisine. However, as trade and colonial interactions increased, the tomato slowly began to find its way into local dishes.

It wasn’t until the British period that tomatoes became more common in Indian cooking, particularly in the 18th and 19th centuries. Over time, the tomato's tangy flavor and versatility made it an essential ingredient in many regional cuisines across India. Today, tomatoes are indispensable in a variety of dishes, from rich gravies and chutneys to fresh salads and curries, showcasing how this New World fruit has become deeply embedded in Indian culinary traditions.

Saffron from Persia

Saffron, one of the world's most precious spices, has a rich history in India that dates back over a thousand years. The spice, derived from the dried stigmas of the Crocus sativus flower, is believed to have been introduced to India by Persian traders or possibly Buddhist monks traveling along the Silk Road between the 6th and 12th centuries.

Saffron found a natural home in the fertile valleys of Kashmir, where the climate and soil conditions were ideal for its cultivation. The region of Pampore, near Srinagar, became particularly renowned for producing high-quality saffron, which remains a significant part of the local economy to this day.

In Indian culture, saffron quickly became a prized ingredient in both cuisine and medicine. It was used to flavor and color dishes, from rich biryanis to delicate sweets, and was also valued in Ayurvedic practices for its purported health benefits. Additionally, saffron held symbolic and spiritual significance, often being used in religious rituals and offerings.

Today, Kashmiri saffron is considered some of the best in the world, celebrated for its deep color, unique aroma, and rich flavor, continuing a legacy that has been cherished in Indian culture for centuries.

Indian Chinese - Noodles

Noodles were first introduced to India by Chinese immigrants who settled in Kolkata (then Calcutta) during the late 18th and early 19th centuries. These immigrants, primarily from the Hakka community, brought with them their traditional cooking methods and ingredients, including noodles. The Chinese settlers established their own Chinatown in Kolkata, and over time, their culinary practices began to merge with local Bengali and Indian flavours, giving birth to what we now know as Indo-Chinese cuisine.

The idea that Marco Polo brought noodles or pasta from China to Italy, thereby introducing spaghetti to the West, is a popular but largely debunked myth. The story suggests that during Marco Polo's travels to China in the 13th century, he encountered Chinese noodles and brought them back to Italy, where they evolved into spaghetti. However, historical evidence shows that both noodles in China and pasta in Italy existed long before Marco Polo’s time.

Additional Trivia Noodles in China:

Noodles have been a part of Chinese cuisine for over 4,000 years. The oldest known example of noodles, made from millet, was discovered in a 4,000-year-old archaeological site in northwestern China. Noodles were a well-established food in China long before Marco Polo’s travels.

Paneer

Ancient Beginnings: Paneer is believed to have ancient origins in the Indian subcontinent. The earliest evidence of cheese-making in India dates back over 5,000 years. Historical texts and archaeological findings suggest that early civilizations in the Indus Valley may have used similar techniques to produce cheese-like substances.

Influence of Persian and Central Asian Traditions: The production of paneer as we know it today was likely influenced by the Persian and Central Asian traditions of cheese-making. During the medieval period, with the establishment of the Mughal Empire in India (16th century), cheese-making techniques from these regions were introduced. This period saw an exchange of culinary practices, including cheese-making methods that contributed to the development of paneer.

Paneer in Ancient India:

The connection between cottage cheese and paneer, and any Dutch influence, is more myth than historical fact. Both cottage cheese and paneer have deep roots in ancient food practices, and their evolution is largely independent of Dutch influence.

Cottage Cheese and Dutch Influence:

Ancient Origins: Paneer has been a part of Indian cuisine for thousands of years. Historical evidence suggests that cheese-making techniques were known in ancient India, and cheese-like substances were used in various culinary practices. The use of cheese or cheese-like products in ancient Indian texts and archaeological findings indicates that paneer or similar forms of cheese were produced locally.

Dutch Influence Myth: The idea that Dutch influence introduced cottage cheese to India is largely a myth. Cottage cheese is a type of cheese that has been produced in various cultures independently. The Dutch, known for their cheese-making traditions, did have a significant influence on global cheese varieties, but their direct impact on Indian cheese varieties like paneer is not substantiated by historical evidence.

Cultural Development: Cottage cheese, known as "chenna" or "chena" in India, is different from paneer. While both are fresh cheeses made by curdling milk, the processes and textures differ. Paneer is made by coagulating milk with an acid like lemon juice or vinegar and then pressing it into a solid form, while cottage cheese is made by curdling milk with rennet and then draining the curds, resulting in a lumpy, less firm cheese.

Sambhar

Sambhar is a popular and flavorful South Indian stew made from lentils and vegetables, seasoned with tamarind and a special blend of spices. Its history is deeply intertwined with the culinary traditions of South India, particularly in Tamil Nadu and Karnataka, where it is a staple dish.

Historical Roots: Sambhar has ancient origins in South Indian cuisine, reflecting long-standing practices of using lentils and tamarind. It evolved with influences from regional and possibly Mughal culinary traditions.

The Myth:

A popular myth suggests that sambhar was named in honor of Sambhaji Maharaj due to his supposed fondness for the dish. This myth blends the name "Sambhaji" with "sambhar," creating a cultural narrative that connects a historical figure with a beloved dish.

The myth reflects how cultural stories and folklore can intertwine with everyday foods, adding layers of historical and cultural significance to traditional dishes. However, there is no historical evidence to support this connection.

The link between Sambhaji Maharaj and sambhar is largely a matter of cultural storytelling rather than historical fact. While the myth connects a notable historical figure with a popular South Indian dish, there is no documented evidence to substantiate this connection.

Vindaloo

Vindaloo is a spicy and tangy Indian curry with roots in Portuguese cuisine. The dish originated from the Portuguese "vinho e alhos," meaning "wine and garlic," which was a pork dish marinated in wine and garlic. When the Portuguese arrived in India in the 15th century, they brought this recipe to their colony in Goa.

In Goa, the Portuguese dish was adapted to local tastes. Wine was replaced with vinegar (often palm vinegar), and a blend of Indian spices was introduced, including garlic, ginger, cumin, coriander, and cinnamon. This fusion resulted in what is now known as "vindaloo." The name "vindaloo" is derived from the Portuguese "vinho e alhos," reflecting the dish’s origins but with a distinct Indian twist.

Over time, vindaloo became a staple of Goan cuisine and gained popularity across India. It is traditionally made with pork, but variations include chicken or lamb. Vindaloo's global recognition grew through Indian restaurants abroad, especially in the UK, where it is known for its intense spiciness. The dish’s evolution from a Portuguese recipe to an Indian curry showcases the rich blend of cultural influences in Indian cuisine.

Rosogolla

In recent years, Rossogolla from Odisha has gained official recognition with a Geographical Indication (GI) tag. This designation highlights the traditional and regional significance of the sweet, affirming Odisha's claim to its origin.

Culinary Heritage: According to historical and culinary sources, Rossogolla has been a traditional sweet in Odisha for centuries. The sweet is closely linked to the region’s rich heritage and culinary practices.

Origins Legend: One popular legend suggests that Rossogolla originated from the kitchens of the Jagannath Temple in Puri, Odisha. It is believed that the sweet was first prepared as part of the offerings to Lord Jagannath.

K.C. Das and K.C. Nag are two names closely associated with the history and popularization of Rossogolla, and their contributions have played a significant role in shaping the sweet's modern identity.

There has been a long-standing dispute between West Bengal and Odisha regarding the origin of Rossogolla. K.C. Nag's claim emphasizes Odisha's historical connection to the sweet, asserting that it originated in Odisha and was popularized by local traditions.

Khar - Cooking with Ash in Assam

In Assam, a northeastern state in India, cooking with ash is a traditional technique used in preparing a dish called "Khar." This practice is deeply rooted in Assamese culinary traditions and showcases the unique methods of cooking and flavouring that characterize regional cuisine. Here’s a brief history and overview of cooking with ash in Assam, focusing on Khar:

Ash Cooking: Cooking with ash is an ancient method that involves using ash from burnt wood or other organic materials to impart a distinctive flavour and texture to food. This technique has been used in various cultures, but in Assam, it is particularly associated with the preparation of Khar.

Khar Preparation: Khar is a traditional Assamese dish made with a variety of ingredients such as vegetables, lentils, and sometimes meat or fish. The key to Khar is its use of alkaline ingredients, including the ash from burnt plantain leaves or other sources, which adds a unique taste and helps to balance the dish's flavours.