This crispy pastry was originally originated from the Middle East before the 10th century. 

Biryani originated in Persia, which was later adapted by India, becoming a distinct dish. 

Jalebi was known as in Persian; this sweet treat was rooted in West Asia and Iran. 

The root of this unleavened bread came from Iran and Persia, which was brought to India by Persian colonisers. 

Chicken Tikka Masala was created by South Asian chefs in the UK who added a creamy tomato-based gravy to Indian chicken tikka to suit British taste.

Tea, originally introduced in China, is now a modern-day Indian staple, consumed more widely than its Chinese counterparts. 

Rajma, also known as Kidney beans, was introduced to India by the Portuguese and Mexicans, who also introduced the soaking and boiling concept.

Vindaloo was derived from the Portuguese dish carne de vinha d'alhos(meat in garlic wine marinade), which was later adopted in Goa with local spices and vinegar, evolving into the fiery curry we now associate with India.

This delicious food is a part of the Indian cuisine, which is an entire culinary style developed by the Chinese community in Kolkata.

This bright red colour and smoky flavour dish was crafted to appeal well for Western consumption.