Cuisines that use Indian ingredients
Dr. Shweta U. Shah

Dr. Shweta U. Shah
11 June 2021

This article is authored by Dr. Shweta U. Shah. A practicing homeopath, she follows a patient-centred perspective, emphasizing the benefits of natural remedies and herbs, homeopathy and whole food nutrition.

India’s culinary experiences differ radically based upon the climate, landscape, past rulers, communities and religions. Well known for its rich culture and heritage and its countless ingredients and cuisines, various Indian foods and recipes have become enormously popular across the globe.  The taste and flavours of India have traveled extensively internationally and have been lovingly embraced by several types of cuisines! Indian ingredients have gratified the universal taste buds and many of our foods are immensely popular in USA, UK and the Middle East.

5 popular Indian ingredients that are all the rage abroad!

  • Rajma: Mexican beans are extremely delicious and find their place in a host of recipes - from nachos, tacos, chili, enchiladas to burritos; and their nutritional profile is excellent, too. These exciting Mexican dishes are exploding with kidney beans, salsa, cheese, spices and sunshine! An out-and-out nutrition powerhouse, 100 grams of kidney beans offer a whopping 20 grams of protein, 7 grams of fibre, along with other vital vitamins and minerals. The recipe is jam-packed with big flavour and a ton of nourishment. It's a fantastic crowd-pleaser; loaded with onions, tomatoes and garlic and doused in zesty spices. Tata Sampann Rajma is sourced from the best organic farms and is processed and packaged in the most scientific and hygienic manner providing you with the very finest beans.


  • Masoor:The lentil dish, tabbouleh, starring fresh herbs and loads of lime juice is a staple in Greek, Lebanese and Syrian cuisine, and makes the perfect, hearty side dish. In fact this is one of the yummiest and most wholesome salads, there is with parsley, lime, tomatoes and cucumber and masoor dal coming together beautifully to make magic! Giving a massive protein and fibre punch, masoor keeps the heart happy and prevents oscillations in the blood sugar profile. A classic, the tabbouleh will become your go-to for potlucks, parties and picnics! 


  • Haldi: There’s been an upsurge in the use of haldi across the globe. Used in India since time immemorial, turmeric is a very common ingredient in all our dishes; however, the golden spice is now being popularized abroad and employed in several recipes for its warm flavour and vibrant yellow hue. The turmeric latte or our humble haldi-doodh is a huge show-stopper at most international restaurants. What’s more, from curries and gravies to mac and cheese and turmeric pilaf, the aromatic spice uplifts innumerable cuisines. Curcumin in turmeric is a potent anti-oxidant and anti-inflammatory agent that offers powerful health benefits and is responsible for its fame across Western restaurants.


  • Kabuli chana: The kabuli chana is a high-protein, high fibre powerhouse. 1 cup provides 20 grams of protein, 10 grams of fibre, and plenty of potassium. The chickpea is the super star of hummus: zesty, hearty, creamy and full of flavor, the Mediterranean and Middle Eastern dip is flavoured with garlic, tahini, olive oil and lime juice, giving you a supremely tasty meal.


  • Chai: There’s absolutely nothing like a cup of hot masala chai! Tea spiced with Indian aromatics is well-liked all around the world. Milk, tea leaves, cinnamon, cardamom, ginger, pepper, cloves, fennel seed, nutmeg, lemongrass, mace, saffron and star anise amalgamate seamlessly and delightfully, and hit 100% on the cozy meter! Culinary enthusiasts across the globe use the gorgeous chai masala for tea, as well as to add to their cookies and muffins.

With tremendous globalization, Indian spices, Indian ingredients and Indian cuisine have spread expansively around the world. The surge in Indian restaurants across Europe and the US has helped the spread of Indian aromas and tastes reach even further and wider.




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