Which Foods were Originally Imported into India?

India’s culinary landscape is a vibrant testament to its rich cultural heritage, shaped over thousands of years.

The story of Indian food spans more than 8,000 years of interaction between indigenous traditions and outside influences – a history that has created one of the most diverse, complex cuisines in the world.

Yet, here’s a surprise: some of the ingredients that are prominent in Indian cuisine were not always part of the subcontinent’s pantry

In fact, they were foreign imports – carried across oceans, traded along ancient routes, even smuggled in secret – and have since been woven seamlessly into India’s culinary fabric.

From fiery chillies to the ever-present potato, these once-exotic foods now define everyday Indian cooking.

The Columbian Exchange

The discovery of the Americas triggered one of history’s greatest food migrations: the Columbian Exchange.

Through this vast network of trade, India received several fruits and vegetables that have since become kitchen staples.

As historical records show: “A number of these, such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India.”

This transformation occurred even though India already boasted a deeply sophisticated culinary tradition based on indigenous ingredients.

Chilli Peppers

When thinking of Indian food, fiery heat comes to mind. But the chilli pepper, now so intrinsic to Indian cuisine, is a relatively new arrival.

Originally cultivated in Central and South America, chillies made their way to India thanks to European explorers.

According to historical accounts: “Chilli peppers originated in Central or South America and were first cultivated in Mexico.

“European explorers brought chilli peppers back to the Old World in the late 16th century as part of the Columbian Exchange.”

The Portuguese, who dominated Indian coastal trade routes, are widely credited with introducing chillies to the subcontinent. “Like chillies, peanuts probably came to India with the Portuguese, via Brazil.”

Still, not everyone agrees. Food writer Vir Sanghvi challenges this idea, asking:

“How did they reach Thailand, then? The Indian North East? Sichuan?”

Despite this, the weight of historical evidence supports the Portuguese route, and the adoption of chillies across Asia, including India, happened astonishingly fast.

Chillies were so thoroughly embraced that today, it’s hard to imagine Indian cuisine without them.

Potatoes

Another beloved staple, the potato, also traces its roots to South America. Its journey into Indian kitchens has sparked lively debate among historians.

Linguistic evidence points to a Portuguese introduction, with the word ‘batata’ making its way into many Indian languages.

Vir Sanghvi says: “The potato was discovered in South America and brought to India by Europeans.

“The credit for the potato’s introduction to the sub-continent usually goes to the Portuguese, at least partly on linguistic grounds.”

However, food writer Vikram Doctor offers a compelling counterargument:

“There was no tradition of potato cultivation in Goa despite its Portuguese past, and that, anyway, the early varieties of potatoes flourished in colder climates and as wonderful as Goa is, it is certainly not cold.”

Doctor speculates that sweet potatoes were the earlier imports, while the “real” potato likely arrived later under British rule, with “confirmed accounts of potatoes being planted in 1810-20 or so”.

Whatever the exact timeline, potatoes adapted quickly to Indian soils and culinary styles.

Today, “Potatoes are, by far, the most loved vegetable in India. But they tend to turn up in relatively recent dishes”, highlighting their late, but complete, integration.

Tomatoes

The tomato, now a central ingredient in Indian cooking, first arrived with Portuguese explorers in the early 16th century.

One journal states: “Tomato came to India by way of Portuguese explorers during the early 16th century.

“Because tomatoes thrive in warm, sunny conditions with no severe frost, the plants took well to Indian soils.”

However, “it is clear that they were the Britishers who made it popular. Different varieties of tomato were planted by them”.

This foreign origin is still acknowledged in some regions, as “even today in Bengal, tomato is named as ‘Vilayati Begun’.” (foreign aubergine)

By the 19th century, tomato cultivation expanded, particularly for British consumption.

“19th Century onwards, tomatoes were mainly grown in India for the Britishers. Mostly Bengali tomatoes were preferred due to their taste and sourness.”

Today, India is a global powerhouse in tomato production: “Today India is the second largest grower of tomatoes… Today, tomato, also known as ‘poor man’s apple’, has become the major food crop of India.”

Peanuts

Like chillies, peanuts were another import from the New World that adapted beautifully to Indian conditions.

Though details of their arrival are debated, it’s widely believed that Portuguese traders brought them from Brazil.

It is reported that, “like chillies, peanuts probably came to India with the Portuguese, via Brazil, though like chillies again there is confusion about the exact route”.

Alternative theories propose different paths: an eastern Pacific route, indicated by the Tamil Nadu name Manilakottai (Manila nut), or an African route via Portuguese colonies in Angola and Mozambique.

One tale even credits Portuguese Jesuit missionaries.

Regardless, peanuts spread rapidly across India.

“From 1850, in particular, cultivation boomed – and yet the use was almost only for oil.”

Groundnut oil became a preferred medium for frying as it is lighter and healthier than ghee.

Interestingly, Indian cuisine tends to use peanuts more as supportive ingredients than as stars.

“We will readily take new foods, but for fixed functions and often with little interest in their other qualities… we don’t like prima donna ingredients, but those that blend happily with a whole.

“Peanuts do not, so we’ll use them as side dishes, but never as part of the star attraction.”

Coffee

One of the most legendary food import stories is the arrival of coffee, not by trade, but through daring smuggling.

According to Indian lore: “The incredible journey of coffee began centuries ago when Baba Budan, a Sufi saint from India, set off on a pilgrimage to Mecca.

“While in Mocha, a port city in Yemen, he was served a dark sweet liquid called Quahwa and was mesmerised by the taste.”

At that time, “the Arabs were extremely protective of their coffee industry and it was illegal to carry green coffee seeds out of Arabia”.

Undeterred, Baba Budan smuggled seven coffee seeds hidden in his beard and planted them in Mysore (present-day Karnataka).

This bold act launched India’s coffee industry, which flourished in the cooler climates of the southern states.

Today, “coffee is part and parcel of local tradition in South India and is fast becoming the preferred hot drink across India”, embedding itself deeply into Indian daily life and culture.

The way India has absorbed these foreign foods tells a larger story of its cultural resilience and adaptability.

These ingredients, once exotic, are now so deeply woven into India’s food traditions that their foreign origins are barely remembered.

Indian cooks adapted them to local palates and techniques, creating something entirely unique.

As food writer Vir Sanghvi insightfully remarks: “I think in this, as with the chillies, a certain pragmatic, yet determinedly individual Indian attitude to food assimilation is shown.”

In October 2024, the World Wildlife Fund’s Living Planet Report highlighted: “India’s food consumption pattern as the most sustainable among the big economies (G20 countries)”, demonstrating that India’s culinary ingenuity extends beyond taste into sustainability.

As the world faces new global challenges, there are lessons to be learned from India’s history of importing ingredients.

The story of India’s cuisine isn’t static; it continues to evolve, with every new flavour finding a place at the table.