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- Slurrp Desk
Updated : April 12, 2023 03:04 IST
In addition to food, the Armenian community in India also had an impact on the culture and society of the country. Many Armenians became prominent members of Indian society, including musicians, writers, and entrepreneurs. Today, the Armenian influence on Indian cuisine can still be seen in dishes such as biryani, kebabs, and tandoori chicken. The tandoor has become a ubiquitous feature of Indian restaurants, and the rich, flavorful dishes of the Mughal era continue to be popular across the country.
Here are some Indo- Armenian dishes that are worth trying-
Khorovat
Khorovats (also spelt Khorevats) is a traditional Armenian dish that consists of grilled meat, typically lamb, beef or chicken, marinated in a mixture of spices and herbs. The word "khorovats" literally means "to grill" in Armenian, and the dish is a popular part of Armenian cuisine. Khorovats are typically served hot off the grill, accompanied by a variety of side dishes such as Armenian-style flatbread (lavash), grilled vegetables, and a tangy yoghurt-based dip called matzoon. Khorovats is a dish that is widely enjoyed throughout Armenia and the surrounding regions, and it has also had an influence on the cuisine of neighbouring countries such as Georgia and Azerbaijan. In India, khorovats have been adapted to local tastes and are enjoyed as a part of Armenian-Indian fusion cuisine in places like Kolkata, which has a significant Armenian population.
Khash
Khash is a traditional Armenian dish that is made from beef or lamb trotters, which are slow-cooked for several hours until the meat and bones have broken down into a rich, gelatinous broth. The dish is typically served with bread and a variety of seasonings, such as garlic, salt, and red pepper. In terms of its relation to Indian cuisine, there are some similarities between khash and Indian paya soup, which is a dish made from beef or lamb trotters that are slow-cooked for several hours until the meat and bones have broken down into a rich, flavorful broth. Like khash, paya soup is also typically served with bread and a variety of seasonings, such as garlic, ginger, and red chilli powder.
Armenian Pilaf
Armenian pilaf, also known as Armenian rice pilaf, is a rice-based dish that is believed to have originated in Armenia. It is a hearty and flavorful dish that is typically made with long-grain basmati rice, onions, garlic, and a variety of spices and herbs. The influence of Armenian pilaf on Indian cuisine is evident in the preparation and seasoning of Indian biryanis. Biryanis are a popular rice dish in India that is similar to Armenian pilaf. Both dishes are made with long-grain rice and seasoned with a blend of aromatic spices and herbs. The use of saffron, cumin, coriander, and cardamom is common in both Armenian pilaf and Indian biryanis. The Armenian community that settled in India during the 18th and 19th centuries brought with them their food culture and cooking techniques. They introduced the concept of using rice as a base for dishes, which was not a common practice in traditional Indian cooking. They also brought with them a variety of spices and herbs that were not typically used in Indian cuisine, which helped to create new and unique flavour profiles in Indian dishes.
Armenian Pickles
Armenian pickles, also known as Torshi, are a popular side dish in Armenian cuisine. They are made by pickling a variety of vegetables such as cucumbers, peppers, eggplant, and carrots in vinegar or brine, along with various herbs and spices. The pickling process helps to preserve the vegetables and gives them a sour and tangy flavour. The influence of Armenian pickles on Indian cuisine can be traced back to the Armenian community that settled in India during the 18th and 19th centuries. They brought with them their expertise in pickling and preserving vegetables and introduced the concept of pickling to the local cuisine. This led to the development of a variety of Indian pickles that are made using a similar technique and a similar blend of herbs and spices.
Armenian pickles, also known as Torshi, are a popular side dish in Armenian cuisine. They are made by pickling a variety of vegetables such as cucumbers, peppers, eggplant, and carrots in vinegar or brine, along with various herbs and spices. The pickling process helps to preserve the vegetables and gives them a sour and tangy flavour. The influence of Armenian pickles on Indian cuisine can be traced back to the Armenian community that settled in India during the 18th and 19th centuries. They brought with them their expertise in pickling and preserving vegetables and introduced the concept of pickling to the local cuisine. This led to the development of a variety of Indian pickles that are made using a similar technique and a similar blend of herbs and spices.