Think Samosa, Biryani or Chai Are Indian? Think Again — 8 Beloved Dishes with Surprising Foreign Origins

India’s culinary landscape is incredibly diverse, with thousands of regional dishes that define the country’s identity. But some foods we commonly associate with Indian kitchens are not truly Indian in origin. Over centuries, waves of migration, trade, colonisation, and cultural exchange brought these dishes to Indian shores—where they evolved into staples we now claim as our own.

Here’s a closer look at eight popular foods that are deeply embedded in Indian culture but actually trace their roots elsewhere:

1. Samosa – Persia

Today, the samosa is a ubiquitous Indian snack, often filled with spiced potatoes, peas, and chutney on the side. However, its origins lie in ancient Persia, where it was known as sambusak and filled with minced meat. The dish travelled to India through Central Asian trade routes and eventually adapted to local tastes, becoming the vegetarian street food staple we love today.

2. Jalebi – Middle East

Jalebi, with its sticky sweetness and golden spirals, is a familiar breakfast treat and dessert across India. Yet its origins trace back to the Middle East, where it was called zalabieh in Arabic. It was introduced to India by Persian-speaking invaders and travellers, and over time, it transformed into the crispy, syrup-drenched sweet that pairs so well with rabri or yoghurt.

3. Biryani – Central Asia via the Mughals

Rich, fragrant, and layered with spices, biryani is often considered a crown jewel of Indian cuisine. But it was introduced to the Indian subcontinent by the Mughals, who brought it from Persia and Central Asia. The original form was a simple, seasoned rice and meat preparation, which evolved regionally into today’s diverse biryani variations—from Hyderabadi to Lucknowi.

4. Vindaloo – Portugal via Goa

Vindaloo, a fiery Goan pork curry, comes from the Portuguese dish carne de vinha d’alhos (meat marinated in wine and garlic). When the Portuguese colonised Goa, they brought their culinary techniques, which were adapted with Indian spices, vinegar instead of wine, and local ingredients. The result was a deeply flavourful and tangy dish now firmly part of Goan Catholic cuisine.

5. Rajma – Mexico

Rajma chawal is a comfort meal in North India, especially in Punjabi households. Yet kidney beans, the core ingredient, are native to Mexico and Central America. Portuguese traders introduced rajma to India during the Columbian Exchange. While Mexico uses rajma in tacos and stews, India turned it into a curry-based comfort food paired with rice and ghee.

6. Chicken Tikka Masala – United Kingdom

Although its foundation lies in the Indian-style chicken tikka, chicken tikka masala as a dish is widely believed to have been created in the UK by a Bangladeshi chef. The story goes that he added a tomato-based gravy to grilled chicken to satisfy a customer’s request for “more sauce.” Today, it’s considered one of Britain’s national dishes, though it borrows from Indian flavours.

7. Gulab Jamun – Persia/Mediterranean

This syrup-soaked dessert is a must-have at Indian festivals and weddings. But gulab jamun likely came from Persia, where similar honey-soaked fried dough balls were common. The name is derived from Persian: ‘gol’ (flower/rose) and ‘ab’ (water), referring to rosewater used in the syrup. The original version used honey and was brought to India by Turkish and Persian rulers.

8. Tea – China

India may be the second-largest producer and consumer of tea today, but the origins of tea lie in ancient China. Tea leaves were first consumed by Chinese emperors as a medicinal drink. It was the British who popularised tea in India, beginning its cultivation in Assam and Darjeeling to reduce dependency on Chinese imports. Over time, chai with milk, sugar, and spices became a quintessential Indian beverage.

The Beauty of Culinary Evolution
While these dishes did not originate in India, their transformation within the subcontinent reflects the beauty of cultural adaptation. They’ve been lovingly reimagined by Indian hands and palates to the point where they now feel entirely at home here. So the next time you bite into a samosa or sip on your chai, remember, you’re tasting a bit of world history, made uniquely Indian.