Places Where 8 Of India's Most Iconic Dishes Were Supposedly Born | HolidayIQ Blog

Places Where 8 Of India's Most Iconic Dishes Were Supposedly Born

HolidayIQ Travellers list the history and the origins of some of the most common Indian dishes.

Places Where 8 Of India's Most Iconic Dishes Were Supposedly Born:

  1. Uttar Pradesh
  2. Goa
  3. Hyderabad (Telangana)
  4. Mumbai (Maharashtra)
  5. Karnataka
  6. Lucknow (Uttar Pradesh)
  7. Udupi (Karnataka)

Day 1. Samosas - Uttar Pradesh

Samosas - Uttar Pradeshsource:

Did you know the origin of the delicious samosa you always munch on as a tea-time snack? The triangular potato/meat-filled dish has origins in the Middle East. Originally called 'sambosa', the Indian samosa was actually introduced to the country sometime between the 13th and 14th century by traders of the Middle East.  It is also said that vegetarian samosas originated in Uttar Pradesh. HolidayIQ Traveller Nidhi Singh says, “If one wants to savor some local flavors head to the Chowk area. The lane called 'Loknath' is highly recommended for its local chaat, and samosas. People with big sweet tooth like mine have a treat in store. Big glasses of badam milk and lassis are served. You can also order the Thaali.” Adds HolidayIQ Traveller Ravi shares, “Visit the Chowk, to taste the authentic Allahabad dishes like the mini-samosas.” “You must eat samosas here with chholey. Samosas are really mouthwatering. In the evening, you can enjoy chaats which is available at every nook and corner of the city,” says HolidayIQ Traveller Sanjay Mishra.

Day 2. Vindaloo - Goa

Vindaloo - Goasource:

Vindaloo has it's roots in Portuguese cuisine and it has been adapted from the very famous carne de vinha d'alhos which is the Portuguese name for Vindaloo. Originally, Vindaloo was made of wine, pork and garlic and that is how it derived it's name (vin - wine, alhos - garlic) though Indians modified it by using palm vinegar, pork/beef/chicken and multiple spices. In Goa, the authentic vindaloo is a dry sauce-based dish using pork fat, garlic, vinegar, jaggery and Kashmiri chilli. HolidayIQ Traveller Nitin says, “Caranzalem beach has lots of crabs and sea food. The beach shacks here are known to serve different Goan dishes, along with feni and wine.”

Day 3. Biryani - Hyderabad

Biryani - Hyderabadsource:

Biryani originated in Persia and might have taken couple of different routes to arrive in India. Legend has it that Mumtaz Mahal (1593-1631), Shah Jahan’s queen, once visited army barracks and thought that the soldiers were under-nourished. Therefore, she asked the chef to prepare a special dish, which provided balanced nutrition. After a few rejections, she finally settled on biriyani, considering it the ‘complete meal’ which could be eaten as a single serving. HolidayIQ Traveller Prasad Polamara says, “One hasn't truly been in Hyderabad until he has tried Hyderabadi biryani.” Adds HolidayIQ Traveller Madhavi, “The hyderabadi dum biryani and haleem are a must-have. Try biryani at the famous Paradise biryani outlets. Paradise is a heritage restaurant located close to the airport and serves up the best biryani in the world!”

Day 4. Pav Bhaji - Mumbai

Pav Bhaji - Mumbaisource:

Pav Bhaji as a dish originated in the city of Mumbai. A local vendor created the dish using leftover ingredients of other dishes available on the menu. Roti or rice, which would be saved for other dishes, was replaced with pav and the curries that usually go with Indian bread or rice were amalgamated into just one spicy mixture, the ‘bhaji’. The tasty, spicy dish was an instant hit with the mill workers, and eventually found its way into restaurants only to become one of the most loved dishes all over the city. “I found Bhagat's Pav Bhaji on Gondal Road. This famous restaurant serves pav bhaji and pulav and is crowded in the evenings. It has outdoor seating and has quick and efficient service” says HolidayIQ Traveller Giridhar Pai. HolidayIQ Traveller Kaberi Das adds, “Relish the street food as well as enjoy the sea view. Best time to visit the place is during the sunset or evenings. Must try is the pav bhaji and kulfi.” “Golas, pani puri, pavbhaji are the specialties,” adds HolidayIQ Traveller Shivam Gupta.


Day 5. Idli - Karnataka

Idli - Karnatakasource:

‘Idli was known in India by as early as 700 CE. The process of steaming was influenced from Indonesia subsequently between 800-1200 CE, giving rise to the modern-day Idli. This famous south Indian delicacy has attracted a lot of controversy. There is a serious contention between Tamil Nadu and Karnataka as to who can lay claim to the invention of Idli. The earliest story of Idli occurs in the Kannada writing ‘Vaddaradhane’ in 970 A.D., where it features as one of the eighteen items served to a Brahmachari who visits the home of a lady. HolidayIQ Traveller Megha says, “Bangalore has a variety of options when it comes to food. Another place is the CTR. If you are a idli lover, then this is a place that you should never miss. Try the butter masala dosa and idlis here.”

Day 6. Kababs - Lucknow

Kababs - Lucknowsource:

Although Kebabs are the pride of the Middle East and also find a place in the hearts of every Indian, the dish itself was invented during the Medieval Era in Turkey. The story says that in order to save meat during their travels, the soldiers cut it up in small pieces, grilled it and ate it with some bread. The word itself is a huge giveaway – Kebab in Turkish loosely translates to ‘Skewered Grilled-Meat’. Although the dish and the word are both Turkish, the dish is served all over the world today. In India, too, it is particularly loved, and of course, we Indians have come up with our own vegetarian version of it. HolidayIQ Traveller Wasif Raza says, “The tunde ke kabab, biryani and specially kashmiri chai, which is available only in winters, is a must-try.” 

Day 7. Filter Coffee - Karnataka

Filter Coffee - Karnatakasource:

Filter coffee became popular in India pretty late, in the 1950s, around the same time Chai began to get traction. Coffee was not a part of India till the 16th century when it was smuggled into the country, by Baba Budan, on his pilgrimage to Mecca. On returning, he cultivated coffee and the drink soon became popular. Indians would drink coffee without milk or sugar in place of liqueur. Filter coffee was popularised by Coffee Cess Committee when they set up their first Coffee House in then Bombay in 1936. HolidayIQ Traveller Meenakshi Shankar says, “This Review holds the promise of being an ode to the perfect south Indian filter coffee. Where else but in Bengaluru Adayar Anand Bhavan can the Magic of the perfect South Indian coffee weave its spell on you. Leave you in a state of high and make you sit back. And watch the world go by.”

Day 8. Gadbad Ice Cream - Mangalore

Gadbad Ice Cream - Mangaloresource: flickr- by Sandip Bhattacharya

A customer visited Diana restaurant in Udupi and ordered for an ice cream. The customer was dissatisfied with the scoop served and vented his anger out. This was reported to the cook and in turn the cook created a mixture of ice cream in a hurry which was called gudbad. The customer was happy with the dish and therefore the dish was permanently listed in the menu. HolidayIQ Traveller Jagdish from Mumbai shares, “The food was excellent.Please test 'BUN' 'IDLI' and 'GADBAD'.” Adds HolidayIQ Traveller Paramita Pal, “In Mangalore we had Icecream in Pabbas. This is famous for icecream in Mangalore. A variety of icscreams (Gadbad, Dilkhush, Perfeit etc.) you can get in Pabbas and that also at a reasonable rate.”


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