Celebrating the culinary bond between India and the Middle East

Explore how Indian and Middle East cuisines have evolved through centuries of shared history and cultural interaction. We highlight the impact of Indian spices on traditional Gulf dishes and reflect on the deep culinary connections between our cultures.

As India celebrates its Independence Day today, let’s reflect on the vibrant connections that have shaped Indian and Middle East cuisines through centuries of shared history and cultural interaction.  As food historian Pushpesh Pant aptly puts it, “The culinary exchange between India and the Gulf is a testament to how shared flavours and traditions can create lasting bonds between cultures

Did you know that the introduction of Indian spices to the Gulf has had such a profound impact that many traditional Gulf dishes now rely on these spices for their unique flavours? For example, cardamom, a beloved spice in both Indian and Gulf cooking, was once so rare and prized that it was dubbed “black gold.

So, as we celebrate Independence Day, let’s also toast to the delicious history that has brought our cultures together. It’s a day to honour not only our shared past but also the vibrant culinary journey that continues to unite us through the art of cooking.

But Where Did It All Begin?
Well, The roots of the culinary link between India and the Middle East stretch back to ancient times. Geographically, the Arabian Sea has always acted as a natural bridge between India and the Gulf nations, facilitating not just trade but a profound exchange of culinary traditions. 

Indian spices, renowned for their bold flavours and health benefits, journeyed through trade routes connecting India with the Gulf and beyond. According to Jomana Jaffar, a Kuwait-based research and development executive chef, “Gulf cuisine has been influenced by Indian cooking for centuries because India was historically a key source for importing goods, spices, and foodstuffs. Many merchants from the Gulf travelled to India, bringing back valuable spices.” 

As noted by Pushpesh Pant, a Delhi-based food historian, “Intrepid seafaring Arab traders braved the waves of the ocean and rode the monsoon winds to reach India. They were a crucial link in the Spice Route that connected Southeast Asia with Africa and Europe via India. It is not surprising that this interaction resulted in the exchange of diverse influences including culinary.” Indian spices like turmeric, cumin, cardamom, and saffron have become staples in Gulf cooking, adding vibrant flavours to many traditional dishes.

The Complexity of Shared Culinary Heritage
India and the Middle East have a long history of sharing flavours and cooking styles. This culinary exchange reflects a dynamic process of adaptation and innovation across cultures. This exchange isn’t just about using the same spices and techniques but also about how foods have been adapted and transformed as they moved across different cultures.

Take bread, for instance. The introduction of refined flour, or maida, from the Arab world to India was a game-changer. Before this, India had no tradition of baking with refined flour. As the renowned food writer Vir Sanghvi puts it, “One of the most important contributions of the Arab world to India was refined flour or maida. We had no refined flour and therefore no tradition of baking, and it’s the Arabs who introduced baking to India.” This marked the beginning of a new era in Indian baking, leading to the creation of beloved regional breads and pastries, such as naan, paratha, and the sweet delicacy, sheermal.This example underscores how the introduction of new ingredients and techniques can revolutionise culinary practices. 

Similarly, rice is another staple with a rich history of cross-cultural influence. While theories abound regarding the origins of rice in the Middle East, food historian Vir Sanghvi believes that the first grains likely made their way to the region from India. This ancient culinary exchange played a pivotal role in shaping the rice dishes we enjoy today in both Indian and Gulf cuisines.

Another testament to this shared culinary heritage is the mutual use of spices and cooking methods in both cuisines. From the warm, earthy notes of turmeric to the aromatic sweetness of cardamom, these spices add depth and character to dishes on both sides of the Arabian Sea. This mutual appreciation of spices reflects a shared love for bold and intricate flavours. Even garam masala, a staple in Indian cooking, has found its way into traditional Gulf recipes, enhancing the taste and complexity of dishes.

Culinary Crossovers
The influence of Indian cuisine on Gulf dishes is evident in several popular recipes.

• Kabsa: A classic Saudi dish made with spiced rice and chicken closely resembles the Indian Biryani. Both feature rice cooked with aromatic spices and meat, creating a flavourful and hearty meal.
• Muttabaq: A Saudi snack that bears similarities to the Indian stuffed paratha, showcasing how culinary ideas have been adapted and integrated across regions.
• Khobz: Kuwaiti bread that closely resembles Indian naan, highlighting the exchange of ingredients and cooking techniques.
• Falafel: A popular Middle Eastern street food made from ground chickpeas or fava beans mixed with spices and deep-fried, similar to the Indian pakora, which is also made from chickpeas and spices, creating a crunchy, flavourful snack.
• Kibbeh: A Levantine dish made from wheat and minced meat, similar to Indian kofta, which consists of spiced meatballs or patties.
• Mandi: A middle eastern rice dish cooked with spiced meat, resembling Indian pulav, where rice and meat are cooked together with spices to create a flavourful dish.
• Tabbouleh: A fresh salad made with parsley, tomatoes, and bulgur, akin to Indian kachumber salad, which features a mix of chopped vegetables and a tangy dressing.
• Samboosa: A Gulf pastry filled with spiced ingredients, resembling the Indian samosa, which also features a savoury filling wrapped in pastry and deep-fried.

These examples illustrate how culinary traditions have intertwined, resulting in dishes that reflect a blend of cultural influences. Colleen Taylor Sen, author of Feasts and Fasts: A History of Food in India, points out that the Zurbian resembles an Indian biryani, possibly due to historical British influence and frequent exchanges with the Indian subcontinent.

Additionally, Haleem, an Indian dish made from broken wheat, meat, ghee, and lentils, bears a resemblance to Harees, a traditional middle eastern dish.

This exchange underscores how shared culinary techniques and ingredients have woven together rich and diverse food traditions

Also read: Secretive street artist Banksy reveals his last animal painting on London Zoo gate

Final Thoughts
These culinary treasures remind us that food is more than just sustenance; it’s a bridge between hearts and a testament to our shared journey. As Michael Pollan beautifully puts it, “Food is not just about nourishment; it’s about culture, history, and identity.” Each spice and ingredient tells a story of ancient trade routes, culinary exchanges, and the bonds that unite us across continents.

So, as you savour your meal today, remember that you’re not just enjoying a dish, but embracing a rich legacy of cultural exchange and unity. This Independence Day, let’s celebrate not only the freedom of India but also the beautiful journey of flavours that have brought our worlds closer together. Here’s to the connections that make our culinary experiences so rich and meaningful!

This article is contributed by Azkiya Siddique, who is an aspiring Psychologist in a quest of understanding how humans work. When not procrastinating, she’s likely to be found reading about blood-curdling horror stories or getting immersed in history. She has opinions on a lot of things, but mostly writes about psychology, lifestyle and occasionally on historical events.

Disclaimer: All views and opinions expressed in The Brew Opinion – our opinion section – are those of the authors and do not necessarily reflect the official policy or position of TheBrewNews.com, the company, or any of its members.