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India's diverse culinary landscape has been shaped by centuries of migration, both within the country and internationally. The movement of people has led to the exchange of culinary ideas and the creation of new, hybrid dishes that reflect the rich cultural heritage of India.
Indo-Chinese
The Indo-Chinese cuisine, also known as Desi Chinese, emerged in the 19th century when the Hakka Chinese immigrants settled in Kolkata. These immigrants were skilled in traditional Chinese cooking techniques and adapted their recipes to suit the Indian palate. The Tangra region in Kolkata became the epicentre of this fusion cuisine, with dishes like Chilli Chicken, Hakka Noodles, and Manchurian becoming popular among the locals.
Parsi
Settling primarily in Gujarat and later in Mumbai in India in the 8th century, the Parsis incorporated local ingredients and spices into their traditional Persian recipes, creating a unique fusion cuisine. Some of the most popular Parsi dishes include Dhansak, a delicious combination of lentils, vegetables, and meat; Patra ni Machhi, fish steamed in a banana leaf with a tangy green chutney; and the iconic Lagan nu Custard, a rich and creamy dessert.
Mughlai
Mughlai cuisine traces its roots back to the Mughal Empire, which ruled over India from the 16th to the 19th century. The Mughals, who were of Central Asian origin, brought with them their rich culinary heritage, which was then fused with Indian ingredients and cooking techniques. The Mughal emperors were known for their love of fine dining, and their royal kitchens became the birthplace of many iconic dishes like biryani, kebabs, and nihari.
Anglo-Indian
The British colonial rule in India left an indelible mark on the country's culinary landscape, giving rise to the unique Anglo-Indian cuisine. This fusion cuisine is a blend of British and Indian culinary traditions, with dishes like Mulligatawny Soup, Railway Mutton Curry, and Dak Bungalow Chicken Curry showcasing the best of both worlds.
Goan-Portuguese
The Portuguese colonisation of Goa in the 16th century led to the development of a distinct Goan-Portuguese cuisine, which is a delightful amalgamation of Portuguese and local Goan flavours. The Portuguese introduced new ingredients like vinegar, potatoes, and tomatoes to the Indian subcontinent, which became integral to the Goan-Portuguese cuisine. Dishes like Vindaloo, Xacuti, and Sorpotel showcase the perfect balance of tangy and spicy flavours, reflecting the culinary exchange between the Portuguese and Goan communities during this period.
Pondicherry
The French influence on Indian cuisine is most evident in the coastal town of Pondicherry, which was a French colony until 1954. The Pondicherry cuisine is a unique blend of French and Tamil culinary traditions, with dishes like Ratatouille, Bouillabaisse, and Coq au Vin being adapted to incorporate local ingredients and spices. The French influence is also evident in the town's popular bakeries, which serve a variety of French-inspired pastries and breads.
Ratatouille
Sindhi
The partition of India in 1947 led to the migration of Sindhis from the Sindh province (now in Pakistan) to various parts of India. The Sindhi community brought with them their rich culinary heritage, which was then fused with local Indian flavours to create a unique Sindhi cuisine. Some of the most popular Sindhi dishes include Sindhi Curry, a tangy and spicy curry made with vegetables and chickpea flour; Koki, a thick and flavoursome flatbread; and Seyal Mani, a delicious dish made with leftover rotis and a spicy tomato-based gravy.
Armenian-Indian
The Armenian community has had a presence in India since the early 16th century, with settlements in cities like Kolkata, Chennai, and Mumbai. Armenian-Indian cuisine is a fusion of Armenian and Indian culinary traditions, shaped by the community's diaspora and cultural exchange. The Armenian-Indian cuisine is characterised by dishes like the Dolma, which is made with grape leaves stuffed with a mixture of rice, minced meat, and spices. In India, the Dolma has been adapted to include local vegetables like cabbage and colocasia leaves, giving it a unique Indian twist.
Jewish-Indian
The Jewish community in India, comprising mainly of the Bene Israel, Cochin Jews, and Baghdadi Jews, has a rich culinary heritage that reflects their diverse origins and the local Indian influences. The Jewish-Indian cuisine is a beautiful blend of Middle Eastern, European, and Indian flavours, with dishes like the Malida, a dessert made with crumbled roti, jaggery, and dry fruits; and the Chitarnee, a tangy and spicy chicken curry, showcasing the perfect harmony of these diverse culinary traditions.
Bengali-Awadhi
The Bengali-Awadhi cuisine is a fusion of Bengali and Awadhi culinary traditions, which emerged during the reign of Nawab Wajid Ali Shah in the 19th century. The Nawab, who was exiled to Kolkata by the British, brought with him his royal chefs, known as 'Bawarchis,' who were skilled in the traditional Awadhi cooking techniques. The Bawarchis adapted their recipes to incorporate local Bengali ingredients and spices, resulting in dishes like Kolkata Biryani, a fragrant rice dish infused with potatoes and succulent pieces of meat, and Rezala, a creamy and mildly spiced meat curry. The Bengali-Awadhi cuisine is a reflection of the cultural exchange between the Bengali and Awadhi communities during the Nawab's exile.
Kolkata Biriyani
The culinary journey of Indian food and migration is an ongoing saga of cultural exchange, adaptation, and innovation. These fusion dishes not only offer a unique gastronomic experience but also serve as a reminder of the country's rich history, cultural diversity, and its capacity to adapt and appreciate the flavours of the world. The historical influences on Indian cuisine are a testament to the nation's ability to embrace and celebrate diversity, making it a true melting pot of cultures and flavours.
