By Ranita Ray
Given India's rich food history and chemistry, it is inevitable that there are numerous fascinating facts about Indian cuisine. Explore our compilation of 10 fun facts about Indian cuisine.
Khichdi, a diverse and beloved culinary fare in India, is often referred to as the "National Dish". Every Indian region has its version of khichdi.
The Bhut Jolokia, a spicy "ghost pepper" from Assam, symbolises Indian spice. Its 1 million Scoville units are 170 times hotter than Tabasco sauce.
Bati as dough roundels, buried under land and sun-baked, was the only available food source for Rajput monarchs rulers in Rajasthan during the war.
Historical accounts attribute the creation of Rasgulla to Puri and a round chhena dessert offered to Lord Jagannath. However, it is also credited to Bengali confectioner Nobin Chandra Das.
India consumes 15 times more tea than coffee, according to the NSSO. In 1907, Brooke Bond pioneered horse-drawn cart sampling to promote tea.
South Indian dosas have controversial origins. Some trace their roots to Udipi in Karnataka, while others to Tamilian independence circa 1000 AD.
In ancient India, Khanda—sugar pieces—were manufactured by crystallising sugarcane juice. Persians and Greeks adopted it. Sugar-related languages gave rise to "candy" in the 13th century.
The cultivation of sugarcane began on the Indian subcontinent and expanded through the Khyber Pass to the rest of the world.
India, the "Land of Spices," produces 75% of the world's spices. Black pepper, sometimes known as "black gold," was exported from the Indian state of Kerala.
The 68th National Sample Survey found that rural Indians consume 6 kg of rice and 4.3 kg of wheat monthly, whereas urban Indians consume 4.5 kg and 4 kg.