Many refugees came to India with nothing but sparse belongings and memories. In the battle for survival, some of them relied on their culinary skills, which changed Indian cuisine
It may not always be obvious to diners chomping on chole bhature, ragda pattice or even cham cham that some of these iconic Indian dishes go back to the cataclysmic days of Partition and may never have become popular in India, but for that disruptive time.
As immigrants started pouring in, post-Partition and even in months preceding it, they carried with them sparse belongings but also a lifetime of memories and intangible culture, including culinary. As it would turn out, many of these flavours would become essential for their very survival: without any other means to support themselves, families would turn to selling food on the streets of New Delhi.
As immigrants started pouring in, post-Partition and even in months preceding it, they carried with them sparse belongings but also a lifetime of memories and intangible culture, including culinary. As it would turn out, many of these flavours would become essential for their very survival: without any other means to support themselves, families would turn to selling food on the streets of New Delhi.