It's true that the dish has an incredible flavor, with so many ingredients and textures. But have you ever wondered why a simple breakfast dish has become such an important part of our lives? What has made Poha a synonym for Indore?
It turns out that Poha originally originated in Maharashtra. During the Holkar and Scindia regimes, the colloquial dish gained great popularity among the people. When the rulers came from Maharashtra to Madhya Pradesh, they took over Indore and brought with them Poha and Shrikhand, among other things.
History says that these two dishes have almost always followed the influence of the Holkars and the Scindias. In fact, both dishes appear frequently in Madhya Pradesh’s history, a clear sign of the invasion and dominance of the Holkars and Scindias.
The epic "Mahabharata" also makes a possible reference to poha. It can be seen when Sudama offered the humble grain to his childhood friend Krishna.
The introduction of Poha in Indore was, according to history, a gift of invasion. However, what made it a synonym for Indore was the special way of cooking it, which differed from the Maharashtrian style.
Poha received what can only be called an "enhancement" in Madhya Pradesh; the texture of this simple dish changes completely. While in Maharashtra it’s usually served with chopped onions, tomatoes, and a variety of spices, in Indore, it’s different. Poha is served with namkeens, the famous Indori sev, which introduces a new texture and flavor to the flat rice dish.
Previously, Poha appeared almost textureless, but with the addition of the now-famous Indori sev, the dish was elevated by Indore.
