Falooda, a beloved dessert, originated in ancient Persia during the great Persian empire. A chilled drink called "Fālūdhaj," made with rose water and vermicelli, was popular among royalty and nobility.
The colonial period saw many a gastronomic fusion. By adding additional flavors and ice cream from Britain, Falooda became popular among several communities in India. It introduced this royal treat to the common Indian public.
In the 20th century, Falooda moved from royal courts to busy streets. Colorful ingredients on street sellers' carts made it a popular and affordable treat for anyone. Kids and adults both revel in its imitable flavours and fresh aftertaste.
Falooda still captivates the palates of many across the globe. It is widely popular among the Indian diaspora and remains a famous dessert for its rich history, original charm and new adaptations.
The Silk Road brought Falooda to India. Local basil seeds, milk, and colorful syrups influenced the flavors of this royal drink.
Falooda was further refined during the Mughal rule. Kulfi, a rich Indian ice cream, and falooda sev (thin vermicelli) were served together to make it a regal treat.