Foreign couple say there's no raw food in India, praises how raw mangoes are pickled, flowers turn into pakodas

A couple from overseas has recently expressed heartfelt admiration for the remarkable creativity found in Indian cooking. Guru and Laila, a pair of digital storytellers living in India, took to Instagram to praise the clever ways Indian cuisine transforms even the most unlikely ingredients into delightful dishes. Through a captivating video, they showcased how locals use green, unripe mangoes to make flavorful pickles, turn raw jackfruit into hearty meals, and even dip delicate edible flowers in batter to fry them into crispy pakoras.

In the video caption, they beautifully summed up their thoughts: “In India, nothing is too raw to be turned into a meal. If it’s a flower, make it a fritter. If it’s raw, cook it in a curry. If it’s ripe, eat it fresh. It’s incredible.”

This affectionate observation resonated deeply with many Indian viewers, especially those who hadn’t previously considered their everyday meals as anything unique. “As an Indian, I never realized I eat so many raw or minimally cooked things. It’s always been part of life,” one viewer commented, reflecting on their newfound appreciation for familiar traditions.

However, not everyone agreed with the couple’s generalization. A few users were quick to point out that India’s food culture is far too diverse to be summed up so simply. “This sounds too stereotypical. In South India, we eat a wide range of spicy curries, sambars, and millet dishes. We don’t depend only on raw or fried vegetables,” said one commenter, emphasizing the regional distinctions that shape Indian food.

Another user took the discussion further, highlighting India’s resourceful approach to food waste. “They should explore how nothing goes to waste in our kitchens. We reuse leftovers—turn roti into crispy snacks, yesterday’s rice becomes lemon rice, and old dal gets a fresh tempering to become dal tadka. It’s all part of our daily routine.”

Adding to the praise, someone pointed out the health-conscious aspect of Indian vegetarian food. “Just wait until they realize India has the largest variety of vegetarian meals—and none of them are processed like fast food burgers,” they remarked.

While Guru and Laila’s post started as a simple tribute to India’s inventive cooking methods, it ultimately sparked a much larger conversation about the depth, variety, and wisdom of Indian cuisine. Many Indians found themselves rediscovering and taking pride in their own culinary roots through the eyes of these foreign admirers.

Currently residing in India, Guru and Laila have attracted a growing online following, with over 10,000 fans tuning in to witness their journey of cultural discovery.