Here are 12 such dishes from around the world

Here are 12 such dishes from around the world. Indian food has a way of making familiar flavours feel unmistakably its own. But travel far enough and you start finding dishes that trigger a strange sense of déjà vu: a stew that tastes like rajma, a stuffed bread that could pass for a distant cousin of paratha, or a rice dish whose spices seem oddly familiar. These similarities do not necessarily mean the dishes come from the same recipe or share a direct origin. Often, they reflect something much simpler: across cultures, cooks have independently arrived at similar combinations of grains, legumes, spices, vegetables and slow cooking. For an Indian palate, however, the resemblance can be surprisingly striking.

Sanbusak may remind Indian diners of samosa almost immediately. This Middle Eastern pastry consists of a crisp, fried or baked shell filled with savoury ingredients such as meat, cheese, vegetables or legumes. Like the samosa, it combines a crunchy exterior with a flavourful filling and is enjoyed as a popular snack or appetiser. The fillings and spices vary, but the basic idea feels remarkably familiar. Rendang is a slow-cooked Indonesian dish traditionally made with beef, although other versions exist. Coconut milk, chillies, aromatics and spices are cooked down until the sauce becomes dark, thick and clings to the meat. Its long cooking time and concentrated spice flavour may remind Indian diners of a richly reduced mutton curry, even though the ingredients and culinary traditions are different. Mujaddara is a comforting lentil-and-rice dish that may feel instantly familiar to an Indian palate. Made with lentils, rice, spices and caramelised onions, it bears a striking resemblance to khichdi while having its own distinct character and flavour. Like khichdi, it is humble, filling and built around the simple combination of grains and lentils. Lobio is a Georgian bean dish in which red kidney beans are cooked with onion, garlic, herbs and spices. Sound familiar? The texture and earthy bean flavour can immediately evoke rajma for an Indian eater. Georgian versions may include coriander, walnuts or fenugreek, giving the dish a character that is different from North Indian rajma. Plov is a Central Asian rice dish made with rice, meat, carrots, onions and spices. It is not biryani, and treating the two as identical would flatten two distinct culinary traditions. Yet the fragrant rice, browned onions, tender meat and layered flavours can trigger immediate biryani comparisons for Indian diners. Marzipan may remind Indian sweet lovers of kaju katli almost immediately. Made primarily from finely ground almonds and sugar, marzipan has a smooth, rich texture and is often shaped into decorative sweets. Like kaju katli, it is delicate, mildly nutty and sweet without being overly heavy. Though the ingredients differ, both showcase how nuts and sugar can be transformed into elegant, melt-in-the-mouth confections.