I would agree with the answers listed here, to a point. While there are a lot of historical factors contributing to the similarities, such as the prevalence of different spices that are in fact common to many parts of the Old World, there is a little bit of a mystery here. There are overt similarities. For instance, while Injera is indeed made from teff, and as such has a different feel in terms of texture and flavor, it has a peculiar and vague similarity to Dosai, as it is eaten the same way, and to my knowledge, there aren’t any other flatbreads that share similarities with either injera or dosa. Also, the way the food is prepared has a somewhat superficial resemblance to indian food. For instance, the dish Key Misir Wot is an awful lot like the Indian dish Channa Masala. Beyond this, the cuisines are totally different and involve things that don’t exist in India. For instance, the Gurage ethnic group has a bread called Kocho, made from Enset or false banana leaf. That doesn’t exist in India anywhere. The same is true in reverse. South Indian food has ingredients like tamarind, coconut, coriander, and so on. None of these are present to my knowledge in Ethiopian cooking. So…is this coincidence, or something else? There are other overt, somewhat superficial similarities that have difficulty being explained. For instance, physically, many Indians, particularly from the south, look a lot like certain Ethiopians, etc. So far there is no hard evidence to explain these similarities but there are theories. Many believe as I was told as a child, that the two groups came from the same area of Gondwanaland. That’s a whole different story altogether, but it’s one theory. So it’s coincidence most likely unless some kind of study comes to light.