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Indian/Pakistani Biryani is derived from Indian Pulao and not the Persian Beryani which is a meat patty with no rice. Korma/Naan are turkish or central asian i

by npalli 11y ago

Indian/Pakistani Biryani is derived from Indian Pulao and not the Persian Beryani which is a meat patty with no rice. Korma/Naan are turkish or central asian in origin. Jalebi is semitic possibly arabic in origin. Gulab Jamun in Persian and it spread both to India and the Arab world.

Mikeb85 11y ago
> Indian/Pakistani Biryani is derived from Indian Pulao and not the Persian Beryani which is a meat patty with no rice. Pulao and Biryani aren't really the same (well, sometimes they are). Most Biryanis I've had have a lot more saffron and rose-water than any other Indian food I've come across, and many of the places 'famous' for Biryani were important Mughal cities. Another explanation I've come across is that as "Beryan" means to fry, Biryani got its name because it's basically fried meat + rice. Of course it evolved into more of a curried meat + rice sort of thing, but the spices are definitely Persion-derived. > Korma/Naan are turkish or central asian in origin. Possibly, cooking flatbread in an oven is as old as time. Probably dates back to someone 8000 years ago laying down flattened dough on a pile of hot coals or rocks. Also keep in mind Persia has been Persia for longer than there's been Turks in Turkey, and most central asian cultures have definite Persian influence. The current form definitely came into India from Persia. > Jalebi is semitic possibly arabic in origin. Possibly, definitely came to India from Persia though.
- npalli 11y ago
  This is what Persian Biryani looks like, pretty sure it is nothing like Indian Biryanis. I was pretty surprised when I saw it on a cooking travel show. http://www.kosherdelight.com/Iran_Recipes_Beryani.gif http://www.kosherdelight.com/Iran_Recipes_Beryani.gif http://www.iliveinafryingpan.com/wp-content/uploads/2013/10/cover.jpg http://www.iliveinafryingpan.com/wp-content/uploads/2013/10/... How are the spices 'definitely' Persian derived. I remember the spices used for Indian biryanis and they run the entire gamut definitely not common in Persia even today. Well Turkic people have been around long before Turkey. Mughalai cuisine is strongly influenced by central asian cuisine not Persian. Regarding Turks and Central Asia, they have a culture and history independent of Persia or Middle east or China. Most of the Muslims came to India directly via central asia and had their own culture. They did not detour via Persia. Korma for example cooking meats in yogurt/cream after braising most definitely a central asian cultural byproduct.
  - Mikeb85 11y ago
    Central Asia was Iranian before it was Turkic.

by npalli 11y ago

Mikeb85 11y ago

> Indian/Pakistani Biryani is derived from Indian Pulao and not the Persian Beryani which is a meat patty with no rice. Pulao and Biryani aren't really the same (well, sometimes they are). Most Biryanis I've had have a lot more saffron and rose-water than any other Indian food I've come across, and many of the places 'famous' for Biryani were important Mughal cities. Another explanation I've come across is that as "Beryan" means to fry, Biryani got its name because it's basically fried meat + rice. Of course it evolved into more of a curried meat + rice sort of thing, but the spices are definitely Persion-derived. > Korma/Naan are turkish or central asian in origin. Possibly, cooking flatbread in an oven is as old as time. Probably dates back to someone 8000 years ago laying down flattened dough on a pile of hot coals or rocks. Also keep in mind Persia has been Persia for longer than there's been Turks in Turkey, and most central asian cultures have definite Persian influence. The current form definitely came into India from Persia. > Jalebi is semitic possibly arabic in origin. Possibly, definitely came to India from Persia though.

npalli 11y ago
This is what Persian Biryani looks like, pretty sure it is nothing like Indian Biryanis. I was pretty surprised when I saw it on a cooking travel show. http://www.kosherdelight.com/Iran_Recipes_Beryani.gif http://www.kosherdelight.com/Iran_Recipes_Beryani.gif http://www.iliveinafryingpan.com/wp-content/uploads/2013/10/cover.jpg http://www.iliveinafryingpan.com/wp-content/uploads/2013/10/... How are the spices 'definitely' Persian derived. I remember the spices used for Indian biryanis and they run the entire gamut definitely not common in Persia even today. Well Turkic people have been around long before Turkey. Mughalai cuisine is strongly influenced by central asian cuisine not Persian. Regarding Turks and Central Asia, they have a culture and history independent of Persia or Middle east or China. Most of the Muslims came to India directly via central asia and had their own culture. They did not detour via Persia. Korma for example cooking meats in yogurt/cream after braising most definitely a central asian cultural byproduct.
- Mikeb85 11y ago
  Central Asia was Iranian before it was Turkic.