Here’s from where these seemingly ‘Indian’ dishes come from. You’ll be shocked!

Contrary to public perception, the origin of this lip-smacking fried snack lies in the Middle East. While it’s size, shape and filling may vary, the distinct triangular or tetrahedral shape has been constant. You’ll be surprised to know that as you might be biting into that spicy appetizer so are many from Central Asia, Southwest Asia, the Mediterranean, East Africa and North Africa.

Another gift from the Middle East, Jalebi or Zulbia is popular in South Asia, the Middle East, North Africa (except Morocco) and East Africa, especially during Ramadan and Diwali. This is an amazing example of how several cultures; divided even by faith enjoys the same food.

First things first, the Chinese don’t have the same ‘too sweet and milky’ tea you might savor from your roadside vendor. However, Tea originated in Southwest China as a medicinal drink. The Portuguese introduced it to the West. In the 17th century, drinking tea became fashionable among Brits, and they started cultivating it in India to bypass the Chinese monopoly.

South Indians might be offended, but long before ‘Filter Kaapi’ became an integral part of our culture, coffee-drinking appears in the middle of the 15th century in the Sufi shrines of Yemen. Coffee was used in local religious ceremonies. Yeah, Coffee drinking was apparently ‘divine’. Caffeine addicts across the world will agree.

Chicken Tikka is a classic example of a dish Indians adopted and turned into their own. The Afghanistan variant, much like many other Persian and Arab dishes is less spicy compared to the South Asian variants. It also uses beef and lamb in addition to chicken.

Yeah, much before the Naan with ‘extra butter’ became the heart and soul of North Indians across the world, the Persians were having it. The word word nān 'bread' (Uzbek non/нон) is already attested in Middle-Persian/Pahlavi as n'n 'bread, food'.

Perhaps the only sweet thing blood-thirsty Persian invaders brought to India. Some claim it was accidentally prepared by the Mughal emperor Shah Jahan's personal chef.

Bengalis would be hurt, but the Nepalis are the ones who realized the ‘dal’ tastes better with the ‘bhaat’ (rice). Sorry Bongs, but History doesn’t lie.

Yeah, Mexican Cuisine extends beyond Pizza and pasta for god’s sake. However to our credit, some of the best Rajma are said to be grown in the north Indian state of Himachal Pradesh and the Jammu region of J&K.

The word ‘biryani’ is Persian. A popular notion is that it originates in Turkey, However, the Muslim centres of Delhi (Mughlai), Lucknow (Awadhi) and other small principalities in South India created their own variations.