Indian cuisine consists of a vast range of regional and indigenous cuisines. India is unquestionably a foodie's dream, offering everything from savoury and delicious curries to kebabs, tikkas, and biryanis. The most common ingredients in any kitchen used to season curries are herbs and spices. It is worth it for visitors and tourists from all over the world to obtain a wonderful dining experience thanks to a unique fusion of all the skills and ancient traditional methods of cooking with the incorporation of the most enchanting spices. 

However, most of the traditional Indian recipes have changed as time has progressed. Indian cuisine is losing its authentic flavour. The reasons range from a busy schedule, a preference for quick meals, and technology, which includes certain time-saving methods and ready-to-eat goods. The lost recipes of India must be brought back by chefs for the new generations. Without a doubt, it is possible to include a variety of techniques, procedures, and authentic recipes in culinary students teachings. As there are many recipes that need to be recovered. We thought of introducing you to a few recipes that have lost. 

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Parinde mein parinda (Uttar Pradesh) 

The dish's pre-preparation takes a lot of effort. It takes a lot of patience to make this since the flavours need to be expertly sealed inside. It is a recreation of the bigger roast, which was essentially created from the entire camel, which was then packed with much smaller animals, one within the other, until the smallest hollow was filled with a cooked egg. A boiled egg, duck, chicken, and quail were used in its preparation. Each bird was handled differently and processed independently. Each taste is preserved, allowing the consumer to get the most out of the scent and flavours.  

Zameen doz (Awadhi) 

In Urdu, the phrase Zameen doz translates to Inside Earth. Traveling hunters and nomads traditionally produced this fish meal, which is cooked by burying it under the ground. People have abandoned slower cooking techniques throughout time in favour of this real cooking approach, oblivious to the fact that we are not only destroying our own Indian cuisine but also failing to pass along the rich heritage of our own cuisine to future generations. 

Pathar ke kebab (Hyderabad) 

Delicious kebabs made with tender lamb, flavor-infused marinade, and cooked on a stone (Pathar) heated over live charcoal. A delicious starter hails from Hyderabad in India. The lamb's muscle meat is marinated for around 4 hours before being cooked on a hot stone. The chef of a Hyderabadi Nizam is credited with creating this special marinade for lamb kebabs. When going on a hunt in the woods, the Nizam would ask his cook to prepare some delectable kebabs. The chef burned some coals, set a flat stone over it, and then made kebabs to sate Nizam's insatiable need for delicious kebabs. 

Phulkari pulao (Punjab) 

Rich rice from four distinct types is used to make this pulao in a set ratio. It is rich because it is made with hand-churned ghee and the most exotic spices, including saffron and poppy seeds. The pulao is covered with different hues, like the phulkari art, as if representing the diverse customs in the many cities of Punjab. This authenticity is prepared in mud cookware, often known as the Haandi, as opposed to using steel utensils. The savoury, which was cooked for almost half a day, speaks for itself. The mint leaves on top give the dish a garnish that makes the mouth water. 

Aktori (Himachal Pradesh) 

Aktori is a typical Pahari dish that comes from the Himachal Pradesh region of India. Usually made for celebrations and happy occasions, this delicious treat. It's simple and hassle-free to prepare this delectable dessert. It is prepared by combining buckwheat and wheat flour, which is then pan-fried to resemble a pancake. Enjoy the delicious flavours direct from the mountains by topping the dish with honey and ghee. This recipe is ideal for you if you prefer to offer some variety to your meals by bringing something that is both new and traditional to the table.