Did You Know Indians Have Been Making Their Own Version Of Pasta For Centuries?

We will forever find it fascinating how the same food takes on different forms across the world. Case in point: pasta! While pasta is synonymous with Italy, many Indian communities have been making their own unique versions for generations. Intrigued, scroll on to know more!

Indian Version Of Pasta

During an episode of the ‘A Century of Stories’ podcast, culinary anthropologist Dr. Kurush Dalal revealed that India has long been making its own version of pasta, with different communities across the country creating unique varieties. While talking to Kunal Vijjayakar, he revealed that Indians have been making pasta for the longest time. He gave the example of the Konkani Muslim community, which has at least 8 to 12 different varieties of pasta. They make, dry up, and store these pasta varieties to make on special occasions.

He even mentioned one of these dishes–a fried egg dessert. This Indian pasta dish is made with fried eggs, pasta (of course!) and sugar! He mentioned that despite what the ingredients might suggest together, the dish is surprisingly nice, and Indians have been making pasta dishes of their own for the longest time.

Maharashtra also has its own version of pasta, by the way! Kunal Vijjayakar thought for a few seconds and listed Shev and Idiyappam. Impressed, Dr. Dalal said they were indeed varieties of Indian pasta. He then mentioned that ghavane chi kheer is an example of dry pasta that Indians have been making for the longest time.

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Netizens Add More Dishes To The List

Netizens were amazed by the discovery of India’s own pasta varieties. Many rushed to the comments section of the podcast snippet to share the ones they knew as well. One of the users commented, “Shevaya, ghavale, nakhle, chakolya, kurdaya, sandge (ones used in veggies) …. so many varieties in Maharashtra alone – western, Konkan, Marathwada, Vidharbha–each region has at least one speciality.”

Someone mentioned that Sundarkala from Uttarakhand is another local pasta dish from India, and it originated in the Chamoli district. Another enthusiastic foodie added that Varanfal, Letri, and Daal Dhokli are more such examples.

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Wow! This definitely blew our minds! Isn’t it amazing how we have so many Indian dishes that resemble different varieties of Italian pasta?

Cover Image Courtesy: Canva Pro/alle12