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Very many dishes in nearly every cuisine have at least some foreign origins. The majority of spices and seasonings used in most countries originate from many p
by Taywee 4y ago
Very many dishes in nearly every cuisine have at least some foreign origins. The majority of spices and seasonings used in most countries originate from many places all over the world.
The idea of any pure culture (locally, ethnically, linguistically, or culinarily) is a complete myth, unless that culture has been entirely isolated from every other culture for its entire development.
- j45 4y agoA lot of Indian dishes have Persian, Mughal influences.
- danans 4y agoAnd it goes way beyond Persian influence. vindaloo ~= Portuguese vinhalo (wine/vinegar flavored) Southeast asian ingredients introduced via trading empires based in South India (i.e. nutmeg). Tomatoes, chilies, potatoes, all pre-Columbian American products introduced to India by the Portuguese. Tea (from China by way of the British) Coffee (introduced even earlier than tea via the Arab trading networks via Yemen during the Ottoman empire). Some things are actually bidirectional. Biryani, the Mughal/Persian rice dish emerged after rice was introduced to the middle east in ancient times, probably via India, and it came back in the form of Biryani.
- cuteboy19 4y agoTea in India came by way of land, before the British
- danans 4y agoIt grew wild in Assam, but the widespread consumption across the Northern part of the subcontinent is a product of British rule. https://www.thehindu.com/society/how-chai-arrived-in-india-170-years-ago/article24724665.ece https://www.thehindu.com/society/how-chai-arrived-in-india-1...
- j45 4y agoNice List. The spice road wasn’t limited to spices.