The world is crazy about these famous dishes of India! Their history is very interesting

Food has no religion… it just needs a hungry stomach and amazing taste. That’s why you must have enjoyed every dish from samosas to biryani and what to say about biryani. Be it Lucknowi or Hyderabadi Biryani, everyone has their own taste and everyone’s fight. Some people get more pleasure in Lucknowi Biryani and some prefer Hyderabadi Biryani for spiciness but they cannot be compared. In such a situation, today we are going to introduce you to the history of some famous dishes of India.

biryani

The word ‘biryani’ is derived from the Persian word ‘birian’ which means fried… Legend has it that Shah Jahan’s queen Mumtaz once visited an army barracks. At that time he felt that the soldiers were undernourished. In such a situation, he asked the chef to prepare a special dish, which provides balanced nutrition. Whose biryani came out. Biryani has always seen Persian and Afghani influences. However, the Mughals built it on Indian soil, where they ruled for years. In such a situation, whenever you feel like tasting biryani, then you will definitely remember Mumtaz.

Apart from this, there is also a story that a rice dish known as ‘Oon Soru’ was found in Tamil in the year 2 AD. The wool soru prepared to feed the warriors consisted of rice, ghee, meat, turmeric, coriander, black pepper and bay leaves. Apart from this, Timor the Lame also has its own story. In which biryani came to northern India via Kazakhstan and Afghanistan.

Butter Chicken

The origin of Butter Chicken can be traced back to Old Delhi. It is said that it was first prepared by a person named Kundan Lal Gujral, who used to run a restaurant called Moti Mahal Deluxe in Peshawar. Shortly after Partition, the chef who ran the restaurant moved to Delhi. The story of Butter Chicken is such that a VIP guest visited the restaurant after the restaurant was closed late at night. Where the chef was asked to prepare a great chicken dish for the guest. In such a situation, the chef thoroughly looked at his restaurant and found that only half of the tandoori chicken was kept with him.

So the chef hastily added butter, tomatoes and garam masalas to the tandoori chicken and tried to make just about anything and the chef finally made a wonderful dish from the leftover tandoori chicken, which was for the ruler of Maralun. In such a situation, if someone tells you that butter chicken is very difficult to make, then he will definitely tell him that it is a wonderful dish made due to the lack of ingredients, which was praised a lot, although there is no special recipe for butter chicken near Moti Mahal. .

idli

Idli has a long history in South Indian cuisine. It is mentioned in the Kannada inscription of Sivakoti Acharya in 920 and it is found that this dish was prepared only by fermentation of ground urad dal solution. The method of making idli is mentioned in Chavundaraya-II, the author of the oldest Kannada encyclopedia Lokopkar, No.1025. There are also some stories that between 800-1200 AD, the cooks were brought to South India along with the Hindu kings of Indonesia. That’s when the steam prepared dish had arrived here.

sambar

It is well known that sambar is incomplete without idli or idli without sambar… always both are served together… but do you know that sambar was made in 18th century. For this one has to turn the pages of history and turn his attention towards the Maratha Empire. It is about those days when the Marathas used to rule in Thanjavur, Tamil Nadu. Then Shivaji Maharaj’s son Sambhaji had arrived to meet Shahuji Maharaj, who was living there and he loved the Marathi dish Amti very much.

Let us tell you that Amti was made using moong dal and kokum. Basically it has sourness. In such a situation, Shahuji Maharaj ordered his royal cooks to make Amti in honor of Sambhaji. But Sambhaji Maharaj did not know that the moong dal in the kitchen was over. In such a situation, the chef prepared a dish using pea dal and tamarind for sourness, which was served to Sambhaji and he was very much pleased with its taste and from here Sambar originated.

Desi cheese

Paneer is used in almost every vegetarian Indian dish today. Although few people know that the cheese is legend and it was created by mistake. Let us tell you that the Mongols had set out on a long journey, riding horses which were carrying milk in mushki (bags made of raw skin) and it was hot at that time. The heat of the desert and the mixture of milk filled with mushki happened such that the milk turned into cheese and when it tasted it was wonderful and then many years later it was brought to India by the Mughals. In which different dishes were prepared by mixing different Indian spices and vegetables.

vada pav

The history of Vada Pav is not very old, it is only about 56 years old. The credit for this goes to Ashok Vaidya, belonging to a lower middle-class family in Mumbai, who used to set up a stall outside Dadar station and the crowd there too. In such a situation, to feed his family, Ashok Vaidya thought of trying something new and Vada Pav was born, which is most liked in Maharashtra. One day Ashok Vaidya bought some pavs from a person selling omelettes and cut them from the middle and placed batata vadas in them. Simultaneously, Ashok Vaidya started feeding people from Maharashtra’s traditional garlic chutney with dry-spicy chutney and green chillies. Soon its demand increased and Ashok Vaidya became very popular.

Kebab

Everyone has their own story of Aziz Kebab. This dish was invented in Turkey only during the medieval era. It is said that in the 17th century, Aurangzeb conquered the Golconda Fort after a 9-month war and it was only then that the soldiers developed a new style of cooking meat. It is said that soldiers cut the meat into small pieces to prevent spoilage and then grilled it on swords and ate it with bread.

Chicken Tandoori / Chicken Tikka

You know the story of Butter Chicken and you also know how Moti Mahal built it. So let us tell you that Chicken Tandoori was also invented by Moti Mahal. Kundan Lal Gujarat was very much attached to the tandoor. In such a situation, he thought of trying something new and then put spices in the chicken and put it in the tandoor and then the chicken tandoori was ready and its taste was so wonderful that Pandit Jawaharlal Nehru, the first Prime Minister of India, liked it very much and then He made sure that Moti Mahal turned into his official banquet. The story is also such that Pandit Jawaharlal Nehru himself fed chicken tandoori to dignitaries like US President Richard Nixon and John F. Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, King of Nepal and Shah of Iran.