These desi dishes have been discovered abroad, some will surprise you

India is known for the diversity and specialty of its food. Apart from Bollywood and cricket, if the whole world gives example of something about India then it is the food here. Here you will get to taste many different flavors. Indian thali is full of so much variety that it is difficult to tell which thing came from where. There are some dishes of the country whose name makes your mouth water. But do you know that there are some indigenous dishes of the country which are not the product of India but of foreign countries. Today we are going to tell you about some such dishes which have become an important part of our daily life but they have come from foreign countries. Let us know about them… Beans Rajma, which is very much liked in North Indian homes, is actually not from India. Rajma was not initially grown anywhere in India, it came to India with the Portuguese. Even the culinary method of soaking kidney beans, boiling them and then seasoning them with spices comes from Mexico. But yes, with the seasoning of our desi spices, we have given a different taste to Rajma. Samosa There is less money in your pocket and you have to give a treat to your friends. In such a situation, the first thing that comes to mind is definitely samosa. It became associated with the Indian people in such a way that people now consider it as Indian. Whereas samosa was never from India. It came into use in India between the 13th and 14th centuries by traders from the Middle East. The amazing thing is that even after its centuries-long journey, its taste remains on people’s tongues. From time to time many types of experiments are done with it. Jalebi Talking about the history of Jalebi, it was made in the Middle East. It was originally named (Arabic) or ‘Jalibiya’ (Persian). After coming to India, it became Jalebi and then inspired by this, Imarti was created which was created for the first time in the Mughal kitchen. The combination of Rabri with Jalebi is very much liked across the country today. sweet dish The gulab jamun we know is a fried khoya ball soaked in sugar syrup. But did you know that it was never meant to be this way? Before Gulab Jamun became a major Indian sweet, Persians used to eat it soaked in pure honey which had a completely different taste. By the time Luqamat Al Kadi (the original name of Gulab Jamun) reached India, it had undergone a lot of transformation and became the sweet that people cannot control themselves after seeing. rice and lentils Apart from Maggi, there is only dal and rice, which is ready in the blink of an eye. It is also known by other regional names like dal-bhaat. You may find this to be a simple and Indian dish. But he is not an Indian. It is actually of Nepali origin. It came to India via North India and spread throughout the region. Surely next time someone will tell you that pulses and rice are local and Indian. So you will be able to correct it. biryani You would never have thought that biryani could be foreign. But this is absolutely true! Biryani of Kolkata, Hyderabad and Lucknow may be famous but this dish also originated in Persia. In Persian it was called birian, which means fried before cooking. chicken tikka masala This favorite North Indian dish is believed to have originated when a chef in Glasgow added tomato soup to chicken curry to please a customer. This new dish became so popular that it spread from Scotland to India. So next time you’re eating chicken tikka masala, don’t forget to thank the person who created it! naan Tandoori Naan is mostly preferred with chicken dishes. Many people consider it to be Indian, but do you know that Naan was also first made by Persians. With them it reached India and made a place in the hearts and stomachs of Indians. Tea Whether you are a fan of tea or not, you cannot ignore it in India. It is one of the most grown and consumed teas in India but this tea originated in China. The Chinese used tea as a medicinal drink. Then the British decided to bring it to India. The British also taught the art of tea cultivation to the people of North-East India and since then tea has become the soul of India.