DID YOU KNOW TURMERIC LATTE OR OUR HALDI DOODH IS TRENDING ABROAD?   Indian food has a vast, intriguing history. Over the years, many of its recipes have travelled to foreign lands.  Take

the case of the humble Masala Chai. It is now a popular beverage of choice in America.  Close on its heels is Haldi Doodh which is becoming a fashionable drink to sip beyond our shores.  

Known as Turmeric Latte or the golden milk, it is a favoured preference in cafes all over, as folks are ditching coffee for this healthier brew.  Take a look at 10 such Indian foods that are

also available overseas, but with fancy names. 1.   TURMERIC LATTE IMAGE: A CUP OF HEALTHFUL GOLDEN TURMERIC MILK LATTE. PHOTOGRAPH: KIND COURTESY WUNDERWORKSHOP/INSTAGRAM Don't be

isn't it? It seems to be perhaps all the rage in Britain, America and Australia too and is served up in cafes. People prefer it to the regular lattes and coffees as it is healthier and

tastier. Made with juiced raw turmeric, foamed nut milk, coconut, almonds and cinnamon powder, Turmeric Latte has a cult following. Time for Indians to ditch cappuccinos and lattes for Haldi

Doodh?    2. BASBOUSA   IMAGE: BASBOUSA, (LEFT) A FAVE SWEET IN EGYPT, IS ACTUALLY BAKED SHEERA (RIGHT). PHOTOGRAPHS: KIND COURTESY (LEFT) OWA OLFA/WIKIMEDIA COMMONS, (RIGHT) SAMIR

NAR/WIKIMEDIA COMMONS Are you thinking: What a fancy name for a sweet semolina cake made in Egypt? Wait till you hear what it is called in India. Sheera! Yes, you heard it right. Basbousa is

Sheera -- the Indian sweet of semolina (_rava_ or _sooji_) made during special occasions -- with a twist. The traditional Middle Eastern sweet is made in Egypt from cooked semolina soaked

in syrup.     While Indians cook it on the stove, Egyptians bake it and add desiccated coconut and sugar syrup to sweeten it further. We are not sure if the sweet originated in India and

then travelled to Egypt or it was the other way round. But the uncanny similarity among these two cannot be ignored.   3. Almond Brittle IMAGE: ALMOND BRITTLE PHOTOGRAPH: KIND COURTESY JANET

HUDSON/CREATIVE COMMONS Lonavala Chikki just got a new, fancier name. Almond Brittle has two major ingredients: almond and sugar. You can garnish it with dark chocolate, maple almond butter

and sea salt. Sounds yummy, doesn't it? IMAGE: INDIAN CHIKKI. PHOTOGRAPH: Kind courtesy Divya Kudua/Wikimedia Commons In Brazil, they have an improvised version of the Peanut Chikki

called Pe-de-Moleque. It is a traditional candy made by mixing roasted peanuts with jaggery. 4. CHAITEA  IMAGE: (LEFT) The frothy Chaitea and (right) the humble Indian Cutting Chai.

Photograph: Kind courtesy (left) lclameezcharles/Instagram, (right) justanothercupoftea/Instagram No brownie points for guessing what this tea is all about? It's India's favourite

Masala Chai. What people in the US call Chaitea is better known as Masala Chai back home in India. Indians in the US have tried to dissuade their foreign friends from using the term as it

translates to 'chai chai' and makes absolutely no sense. It typically involves brewing black tea with spices like cardamom, ginger and nutmeg. A few, more adventurous American

restaurants, add black pepper too in their tea.  5. PUTTU MAYAM IMAGE: (LEFT) PUTTU MAYAM AND (RIGHT) THE KERALA-STYLE IDIYAPPAM WITH EGG CURRY. PHOTOGRAPH: KIND COURTESY (LEFT) 

YOONGCARLOS/INSTAGRAM, (RIGHT) VIEWFINDER18/WIKIMEDIA COMMONS This dish finds its origin in the Kerala-style Idiyappam, made from freshly ground rice flour. The flour is then steamed.

Idiyappam, which looks like noodles, is a favourite breakfast option in Kerala. Malayalees have it with sweetened milk.  In Kerala it is steamed in a cooker. In Malaysia, pandanus leaves are

used, which colour it green when it is steamed in a basket. They mix it with coconut and palm sugar and relish it. 6. HOPPERS  IMAGE: (LEFT) SRI LANKAN EGG HOPPERS AND (RIGHT) THE

KERALA-STYLE VELLAYAPPAM. PHOTOGRAPH: KIND COURTESY (LEFT) JI-ELLE/WIKIMEDIA COMMONS, (RIGHT) KARTY JAZZ/WIKIMEDIA COMMONS  We're certain that Malayalees are going to take one look at

this and exclaim: But that's Kerala-style Vellayappam -- a pancake made with fermented rice -- with egg on it. Sri Lankan Hoppers are also made the same way. Their variation, called Egg

Hoppers, is made by breaking an egg on the _appam_ batter that is spread in the pan, and cooked up. The Indonesian pancakes, Serabi and Malaysian Apam Balik are all versions of the humble_

appam_.   7. CHAMUCAS IMAGE: (LEFT) CHAMUCAS AND (RIGHT) INDIAN SAMOSAS. PHOTOGRAPH: KIND COURTESY (LEFT) PAULO_I_SVERIGE/CREATIVE COMMONS, (RIGHT) CHRIS/CREATIVE COMMONS   It is a cousin of

our street food -- the samosa. Chicken Chamucas are on many a menu in Lisbon. Similarly, there is the Empanada, which is the Argentinean version of the samosa. Or maybe it's vice

versa, samosa is the Indian version of Empanada, since we don't know which was the migrant because types of Samosa have moved up and down the Silk Route for centuries! They are

delicious pastry pockets filled with savoury pork, beef or chicken. And have different flavours and fillings. The fish versions are sold during Lent. The sweet variety have a stuffing of

caramel apple pie, chopped peanuts and chocolate chips. 8. TINDALOO  IMAGE: (LEFT) TINDALOO AND (RIGHT) THE GOAN VINDALOO. PHOTOGRAPH: KIND COURTESY (LEFT) NIKLENTZ/CREATIVE COMMONS, (RIGHT)

 STU_SPIVACK/CREATIVE COMMONS  It is likely the Brits wanted to give a new name to Vindaloo -- the spicy pork curry with vinegar and spices -- so they named the dish Tindaloo. But

what's in a name? This dish is a distant relative of the Goan pork Vindaloo, but Tindaloo is spicier. You can call it the hotter avatar of Vindaloo. It is said the British living in Goa

were so inspired by Vindaloo that when they went home, they made and sold it by a different name.  9. PHAAL CURRY  IMAGE: (LEFT) THE CHICKEN PHAAL CURRY AND (RIGHT) INDIAN CHICKEN CURRY.

PHOTOGRAPH: KIND COURTESY (LEFT) JOEY/CREATIVE COMMONS, (RIGHT) CHARLES HAYNES/CREATIVE COMMONS   If a Punjabi samples Phaal Curry, he would lick his fingers and exclaim, "_Oi yeh toh

chicken curry hain, Punjabi style_ (_This is chicken curry, made Punjabi style_)." And he wouldn't be wrong! Except that Phaal Curry has lots and lots of red chillies thrown in --

that explains the difference in colour!  Voted as one of the spiciest curries in UK, it finds its origins in Indian eateries/curry shops in Birmingham. In some restaurants, they use _bhut

jolokia_, the scariest chilly in the world, while making the dish. 10. KEDGEREE IMAGE: (LEFT) KEDGEREE AND (RIGHT) THE HUMBLE INDIAN KHICHDI. PHOTOGRAPH: KIND COURTESY (LEFT) BECK/CREATIVE

COMMONS, (RIGHT) ROHIT VALECHA/WIKIMEDIA COMMONS Kedgeree reminds us of the comforting, lightly-spiced Indian Khichdi. But it is a non-vegetarian version with hard boiled eggs and fish --

usually smoked haddock fillets -- added. Traditionally, British Kedgeree is made of rice and lentils with spices and some dry fruits thrown in. The cooking method is a lot like that of

Khichdi. It comes as no surprise that most Kedgeree recipes online urge you to make the dish with Basmati rice. Know more such foods? Share it on the message board below. We'd love to

hear from you. CHECK OUT MORE RECIPES AND FOOD FEATURES HERE