With over 1.7 billion inhabitants, South Asia is one of the most densely populated regions in the world. Through trade, colonization, migration, and the export of labor, the flavors of Indian cuisine have traveled across continents and centuries. Let’s explore how iconic dishes like curry, biryani, roti, and ghee became global staples.

Curry – India’s most famous but misunderstood dish

The origin of curry

While “curry” is often associated with India, the term itself is more Western than Indian. In India, the word masala is more commonly used , referring to a blend of spices rather than a specific dish. The use of spices dates back over 4,000 years to the Indus Valley Civilization , where mustard seeds, cumin, and fennel were used.

Curry – India’s most famous but misunderstood dish

The origin of curry

While “curry” is often associated with India, the term itself is more Western than Indian. In India, the word masala is more commonly used , referring to a blend of spices rather than a specific dish. The use of spices dates back over 4,000 years to the Indus Valley Civilization , where mustard seeds, cumin, and fennel were used.

ndia’s hot and humid climate has fostered the use of spices for flavoring, preservation, and medicinal purposes. What the world today calls “Indian curry” varies considerably from region to region—vegetarian curries in Hindu households, meat curries in Muslim kitchens, and seafood curries on the coasts.

The journey of curry across Asia

Through trade and migration, Indian cuisine has influenced Southeast Asia. Thai curries use coconut milk and sugar; Burmese versions are oily and rich in onions; Malaysian and Indonesian curries incorporate lemongrass, galangal, and shrimp paste. Even Vietnamese curries have their distinctive touch with coriander and scallions.

Curry in Africa and the West

Arab traders introduced Indian spices to East Africa as early as the 8th century. In the 16th century, the Portuguese popularized the Tamil word “kaṟi” in Goa, spreading the term worldwide. British colonists then spread curry throughout their empire, including England, South Africa, and the Caribbean.

In the 18th century, curry powder was commercialized in Great Britain. Indian restaurants, like the one opened by Sake Deen Mahomed in 1809, began to flourish. Even Queen Victoria had Indian chefs preparing curries daily.

Biryani and pilaf – From Indian roots to Persian

The old rice dish

The word “pilaf” comes from the Sanskrit “pulāka”. Variations of rice cooked with meat are mentioned in the Mahabharata . When Persia conquered parts of India in the 5th century BCE, rice traveled westward.

From Persia to the world

The Persian scholar Ibn Sina documented pilaf in the 10th century, describing it as nutritious and restorative. The dish spread throughout the Middle East, Europe, and Asia – eventually returning to India and evolving into biryani .

Biryani is generally richer and spicier than pilaf, cooked in layers with meat and fragrant rice. It comes in various regional styles – from Mughal lamb biryani to coastal seafood versions.

Roti – The Indian champion of flatbreads

The rise of the roast

Roti , also called chapati, is India’s everyday unleavened bread, dating back to the Indus Valley Civilization. Made from whole wheat flour, it is simple, portable, and durable – perfect for harsh climates .

Colonial soldiers, Indian laborers, and revolutionaries all relied on roti. During the Sepoy Rebellion of 1857, rotis were even used to transmit coded messages between resistance fighters. Today, roti has spread to the Caribbean, South Africa, and Southeast Asia.

Caribbean roti wraps

In Trinidad, Suriname, and Guyana, roti is often stuffed with curried meat, vegetables, or chickpeas—similar to a burrito. This fusion of practicality and flavor has become a beloved street food.

Roti canai – The flying bread of Southeast Asia

From rumali roti to parotta

Indian rumali roti (“handkerchief bread”) is soft, thin, and often tossed in the air like pizza dough. Parotta, from South India, is a flaky bread similar to Chinese scallion pancakes.

One kitchen, countless stories

From Bangkok’s street stalls to London’s royal banquets, Indian cuisine continues to influence and inspire. Whether you’re dipping a roti in a spicy curry or enjoying a sweet banana roti in Thailand, every bite tells a story of millennia of history, migrations, and flavors.