Tracing The History Of Armenian Influence On Indian Cuisine

Armenian cuisine has had a significant influence on Indian cuisine, particularly in the city of Kolkata (formerly Calcutta), which was a major centre for Armenian trade and commerce in the 18th and 19th centuries. Armenian traders and merchants settled in Kolkata during this time, and they brought with them their culinary traditions, which were then integrated into local Indian cuisine. The history of Armenian influence on Indian cuisine can be traced back to the early medieval period when Armenian merchants and traders established settlements in India. The Armenians were known for their skills in trade, and their presence in India brought about a significant cultural exchange, including the introduction of new ingredients and culinary techniques. One of the most notable contributions of the Armenian community to Indian cuisine was the introduction of the tandoor, a traditional clay oven used for baking bread and roasting meat. The tandoor was widely adopted in northern India and has become an integral part of Indian cuisine. Armenian cuisine itself also had a significant influence on Indian cuisine, particularly in the Mughal era. The Mughal emperors, who ruled over northern India from the 16th to the 19th centuries, were known for their love of rich, flavorful dishes. They were also patrons of the arts, and their courts attracted artists and craftsmen from around the world, including Armenians.

Armenian dishes, such as kofta, a meatball dish, and pilaf, a rice dish, were adapted by the Mughals and became staples of Indian cuisine. The Mughal emperors also introduced new ingredients to India, including saffron, which became an essential ingredient in many Indian dishes. Armenians also contributed to the development of Indian sweets, such as gulab jamun, a milk-based sweet, and jalebi, a sweet made from wheat flour and sugar syrup. These sweets were adapted from Armenian desserts, such as baklava and halva.

Here are some Indo- Armenian dishes that are worth trying-

Khorovat

Khorovats (also spelt Khorevats) is a traditional Armenian dish that consists of grilled meat, typically lamb, beef or chicken, marinated in a mixture of spices and herbs. The word "khorovats" literally means "to grill" in Armenian, and the dish is a popular part of Armenian cuisine. Khorovats are typically served hot off the grill, accompanied by a variety of side dishes such as Armenian-style flatbread (lavash), grilled vegetables, and a tangy yoghurt-based dip called matzoon. Khorovats is a dish that is widely enjoyed throughout Armenia and the surrounding regions, and it has also had an influence on the cuisine of neighbouring countries such as Georgia and Azerbaijan. In India, khorovats have been adapted to local tastes and are enjoyed as a part of Armenian-Indian fusion cuisine in places like Kolkata, which has a significant Armenian population.

Khash

Khash is a traditional Armenian dish that is made from beef or lamb trotters, which are slow-cooked for several hours until the meat and bones have broken down into a rich, gelatinous broth. The dish is typically served with bread and a variety of seasonings, such as garlic, salt, and red pepper. In terms of its relation to Indian cuisine, there are some similarities between khash and Indian paya soup, which is a dish made from beef or lamb trotters that are slow-cooked for several hours until the meat and bones have broken down into a rich, flavorful broth. Like khash, paya soup is also typically served with bread and a variety of seasonings, such as garlic, ginger, and red chilli powder.

Armenian Pilaf

Armenian pilaf, also known as Armenian rice pilaf, is a rice-based dish that is believed to have originated in Armenia. It is a hearty and flavorful dish that is typically made with long-grain basmati rice, onions, garlic, and a variety of spices and herbs. The influence of Armenian pilaf on Indian cuisine is evident in the preparation and seasoning of Indian biryanis. Biryanis are a popular rice dish in India that is similar to Armenian pilaf. Both dishes are made with long-grain rice and seasoned with a blend of aromatic spices and herbs. The use of saffron, cumin, coriander, and cardamom is common in both Armenian pilaf and Indian biryanis. The Armenian community that settled in India during the 18th and 19th centuries brought with them their food culture and cooking techniques. They introduced the concept of using rice as a base for dishes, which was not a common practice in traditional Indian cooking. They also brought with them a variety of spices and herbs that were not typically used in Indian cuisine, which helped to create new and unique flavour profiles in Indian dishes.

armenian pilaf/ pinterest.com

Pulusu is a popular dish from the southern Indian state of Andhra Pradesh. It is a sour and spicy soup or stew made with tamarind juice, vegetables, and spices. The dish has a tangy and slightly sweet flavour that is balanced by the heat from the spices. There is a strong belief that pulusu has Armenian influence. This is because there was a significant Armenian community in the coastal city of Madras (now known as Chennai) during the 18th and 19th centuries. These Armenians settled in Madras for trading and brought their food culture with them. They introduced sourness to the local cuisine, which was not very common in traditional Indian dishes. Armenian immigrants also brought with them their expertise in pickling and preserving, which is evident in the use of tamarind in pulusu. Tamarind was not originally a common ingredient in Indian cooking, but it was adopted by the locals after the arrival of the Armenians. Today, pulusu is a popular dish in the southern region of India and is enjoyed by many as a tangy and flavorful soup or stew.

Armenian Pickles

Armenian pickles, also known as Torshi, are a popular side dish in Armenian cuisine. They are made by pickling a variety of vegetables such as cucumbers, peppers, eggplant, and carrots in vinegar or brine, along with various herbs and spices. The pickling process helps to preserve the vegetables and gives them a sour and tangy flavour. The influence of Armenian pickles on Indian cuisine can be traced back to the Armenian community that settled in India during the 18th and 19th centuries. They brought with them their expertise in pickling and preserving vegetables and introduced the concept of pickling to the local cuisine. This led to the development of a variety of Indian pickles that are made using a similar technique and a similar blend of herbs and spices.