Saurav Gupta
Introduced by European colonizers, potatoes have become a staple in Indian cuisine, featuring prominently in dishes like Aloo Gobhi and Dum Aloo.
Tomatoes, integral to Indian cooking, arrived via Portuguese traders in the 16th century. Now a key ingredient in various curries, chutneys, and salads.
Indian cuisine's spiciness owes a debt to chillies, originating in South America and introduced by Portuguese traders. Now ubiquitous in Indian curries and dishes.
Papaya, with its tropical sweetness, found its way to India from the Americas. Now a popular fruit, enjoyed in its natural form and as part of fruit salads.
Guavas, believed to have reached India via Spanish and Portuguese explorers, are a favorite fruit, relished as a snack or in refreshing guava juice.
Pineapples, introduced to India by European traders, now feature in fruit chaats, desserts, and beverages, adding a sweet and tangy flavor.
Cashews, originally from Brazil, were brought to India by Portuguese colonizers. India is now a major producer and exporter, widely used in both savoury and sweet dishes.
Despite its widespread use in Indian cooking, the aubergine is believed to have originated in South Asia and returned to India in various forms after being introduced to Europe by Arabs.