Given that Achaya has — with an admirable sense of culinary nationalism — rejected numerous allegations of the foreign origins of Indian dishes commonly thought to have come from other lands, this is a damning accusation. And this is not limited to India. Lebanon and Israel have fought bitterly over the chickpea dip, hummus. And feta, a salty cheese made from either goat or sheep milk, is claimed by both Bulgaria and Greece. These disputes are not just limited to national pride.
They come with significant monetary benefits, given that determining national origin helps a country market its products better. The rise of language-based identities is fairly recent and comes in the wake of the invention of mass media such as newspapers. Food cultures, naturally, predate this.
As a result, food rarely sticks to modern borders and community lines. So, while the Thanjavur Marathi community might claim to have invented the sambar, it is quite difficult to award ownership of what is now a dish found across the subcontinent.
Similarly, while the modern rosogolla may have been invented in Kolkata by the KC Das brand of sweet shops, there is too much shared by Odisha and Bengal for us to make a clean claim on where the sweet actually came from.
Share your perspective on this article with a post on ScrollStack, and send it to your followers. Contribute Now. A Tamil Nadu staple, the sambar is said to be a version of the Maharashtrian sour dal amti. The rosogolla is claimed by both West Bengal and Odisha.
Tamarind versus kokum The Maratha kingdom in Thanjavur gave rise to a small population of Marathi speakers in Tamil Nadu. Not just in India, across the world too countries have fought over the origins of certain foods.
The hummus is claimed by both Lebanon and Israel. But I personally like having Sambar with warm rice and achaar on the side. And my procedure is quite elaborate! First I clean my hands all the way up to my wrists because I know there is some sloppy eating that's going to follow. I take about two and a half cups of rice and one cup of Sambar. I also make sure that I serve myself the red chilly that is used for the Tadka.
Carefully mix the Sambar with the rice and then squeeze the spicy oil out of the chilly all over the rice which just takes the taste to another level. Try this and thank me later.
In today's time, there are over 20 different varieties of Sambar in India. I guess most dishes in India are like languages. They change every few kilometres! The base ingredients for Sambar remain the same but a few additions and subtractions are done to alter the dish in different areas.
While the Maharashtrian Sambar was a simple concoction, variants in the south have grated coconut and vegetables. Some places add potatoes, eggplants and drumsticks to their Sambar! Since it is served prominently along with almost every mainstream South Indian dish, people believe that it originated from there.
Be Our Ambassador We are delivering prepaid orders across India. Every dish has a story to tell. Sambar is a popular south-Indian dish. But is it really south Indian? Never would you have thought that it may not be south Indian. Are you a Sambar Lover? Do share any Sambar Stories you might have! Reshma v jadhav December 17, But some of stories says that name was given after son of Shivaji Maharaj Sambhaji.
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