My mother would always say "You can see the world on a plate. Embark on the voyage and you will enter the heart and soul of different cultures and cuisines." So what if you could see the world on a plate? Right form the mountain regions of the Americas all the way to the savannahs of Africa and the bustling cities of India. Look for it and you will certainly discover that food related stories have been written all over the world.

The biography of foreign influences on Indian cuisine is a captivating story that is written all over and has traversed decades of history. You can call it a culinary adventure and as is in my case, it leaves me exhilarated and always asking for more. A bona fide anecdote that is sure to transport you to a different world within a different era altogether.

India’s first taste of foreign flavors dates back to time immemorial when trade relations with the Egyptians, Greeks and Romans presented her with all the wonderful aromatic herbs and spices that we employ in the cuisine today. This also includes the very dear and romantic saffron.

Later came the Arab traders who, whilst trading with the Southern Kingdoms, brought along coffee, pistachios and asafoetida. The effect of this trade relation has also left an unforgettable stamp on Kerala and today Keralans boast a distinctive and specialized Keralan Muslim Cuisine. The Zoroastrians who followed from Persia brought along Parsi cuisine and the Moguls brought along with them the rich and sumptuous mughlai cuisine, which is well-known for its rich creamy curries and one-pot rice meals that are jeweled with extravagant ingredients such as nuts, saffron and cardamom.

Then in early 1600’s came the British. In 1604, they set up the East Indian Trading Company and by 1773 colonization began. The Raj enjoyed a good 87 years in India and is to date remembered for setting up the railroad system in the country. Even though this locomotive system did not give birth to a new kind of cuisine, it became the biggest and most major channel to spread regional cuisines around the country. Street vendors could be heard on every station nook and corner selling what are today the most popular food items found all over the country. These include the following:-
1. “Samoosas “( a snack that originated in Lahore Pakistan)
2. “Garma Garam Chai” or hot, hot spiced tea (from Lucknow)
3. From Calcutta the sweet , spongy and syrupy “rasogoola”

Many changes took place during this era; some like the above mentioned were of great importance, others were just tiny ways of adjusting some aspects of the culture and food to suit their needs and tastes. The traditional lentil and rice congee called “kichdi” became the kedigree and the rice “pilaus “ became pellows.

In 1884 a group of nuns got together and set up a manufacturing unit for vermicelli and macaroni. Vermicelli has been well integrated into Indian cuisine as the popular sweet dish called sevian kheer. In 1860, Schweppes Tonic water was brought to India as a treatment for Malaria. This quinine-laced soda soon made its way to the bar as one of my most loved gin & tonic.

The smells, the flavors and colors of Indian cuisine enjoy universal appeal and can be found all over the world. The latest contribution by Indians living in UK to Indian Cuisine is Chicken Tikka Masala. In fact this humble chicken tikka masala has replaced the steak and kidney pie as the spicy staple for the British army. The British Food Standards Agency has estimated that Indian food accounts for two-thirds of all eating out and is enjoyed by at least 2.7 million people a week. The Indian food industry is valued at a whopping £3.2 billion that is ¾ of a fraction of all dining in the country. This trend is repeating itself in nations across the world where they have either adopted Indian cuisine or allowed it to influence their regional cooking.

Green chili, coriander and garlic fish cakes and masala-spiced Sunday roasts are quickly finding their ways onto the dining tables. I suppose I really would call this a harmonious marriage of cultures a delicious mix of Indian flavors combined with humble British family food fabulous tastes and cultures all reflected on a single plate.