Lost Treasures Of Indian Cuisine: The Forgotten Dishes You Need To Try

Indian cuisine is widely renowned for its rich, diverse flavours and unique culinary techniques. From the aromatic spices of the north to the vibrant seafood dishes of the south, Indian cuisine is a celebration of the country's regional diversity and cultural heritage. However, with the rise of globalized food culture and changing dietary habits, many traditional Indian dishes and recipes have been lost or forgotten over time. These forgotten recipes represent a culinary heritage that stretches back centuries and are an essential part of India's cultural and gastronomic legacy. In this article, we will explore some of the lost and forgotten recipes and dishes of Indian cuisine, examining their history, ingredients, and cultural significance. From ancient royal delicacies to forgotten street food, we will take a journey through India's culinary past and discover the hidden gems of its gastronomic landscape.

Dhansak

Despite its rich history and unique flavour profile, dhansak has become a largely forgotten dish in modern Indian cuisine. One reason for this is the decline of the Parsi community in India, as many have migrated to other countries. Additionally, the dish can be quite time-consuming to prepare, as it requires several steps to properly cook the meat, lentils, and vegetables. This has made it less popular in a fast-paced, convenience-oriented modern society.

However, there has been a renewed interest in traditional Indian dishes, including dhansak, in recent years. Many chefs and food enthusiasts are working to revive and celebrate these forgotten recipes, and dhansak has once again started to gain popularity. With its complex flavours and unique blend of ingredients, it is a dish that truly represents the diversity and richness of Indian cuisine.

Nargisi Kofta

Nargisi Kofta is a traditional Mughlai dish that originated in the northern regions of India and has since become a forgotten dish. The dish consists of hard-boiled eggs that are wrapped in a mixture of ground meat, spices, and herbs, and then deep-fried until crispy and golden brown. The name "Nargisi" refers to the narcissus flower, which the dish is said to resemble due to its shape and appearance.

One theory for why Nargisi Kofta has become a forgotten dish is that it can be time-consuming and labour-intensive to prepare, making it less popular in modern times where convenience is often prioritized. Additionally, the dish is quite rich and heavy, which may not appeal to those who are health-conscious.

Despite its decline in popularity, Nargisi Kofta remains a beloved dish among those who are familiar with it. It is often served as a special occasion or celebratory dish and is typically accompanied by a rich gravy or sauce made with onions, tomatoes, and a blend of aromatic spices. The dish is a testament to the rich culinary heritage of India and is a delicious reminder of the intricate and flavourful dishes that are a hallmark of Indian cuisine.

Patthar Ka Ghost

Patthar ka gosht is a traditional dish from the Indian subcontinent that is cooked on a hot stone. The name "patthar ka gosht" translates to "meat cooked on a stone." The dish is typically made with mutton or lamb, which is marinated in a mixture of yoghurt, spices, and ginger-garlic paste. The meat is then placed on a hot stone, which is heated over an open flame until it becomes sizzling hot. The meat is cooked on the stone until it is tender and juicy and is typically served with naan or roti.

The dish is believed to have originated in the Mughal era when it was a popular delicacy among the royal families. It was considered a luxurious dish, as only the wealthiest families could afford to cook meat on a hot stone. Over time, the dish became less popular and was eventually forgotten. However, in recent years, there has been a resurgence of interest in patthar ka gosht, with chefs and food enthusiasts seeking to revive this lost and forgotten dish. Some restaurants have started to serve patthar ka gosht as a speciality dish, allowing diners to experience the unique taste and texture of this traditional delicacy.

Khorika

Khorika is a forgotten and lost dish that was once popular in the northeastern state of Assam in India. The dish is a type of grilled meat that is cooked over an open flame, usually made with chicken or fish and marinated in a blend of local herbs and spices. The meat is skewered and grilled over a charcoal fire until it is tender and smoky. Khorika is often served with a side of onion rings, a squeeze of lemon and a sprinkle of salt.

Despite being a traditional and flavourful dish, Khorika has been forgotten over time due to the rise of fast food and the popularity of other regional cuisines. The dish was once a favourite of the local tribes and communities, who would gather around the fire and enjoy the grilled meat as a communal meal. Today, however, it is difficult to find authentic Khorika in restaurants or street food stalls. This is why it is important to preserve and celebrate the forgotten and lost dishes of Indian cuisines, such as Khorika, to keep the culinary traditions of the country alive.

Bhapa Ilish

Bhapa Ilish is a traditional Bengali fish dish that has gradually become a lost and forgotten dish. It is made with ilish fish, which is also known as hilsa or herring, and is marinated with a mixture of spices such as turmeric, salt, mustard oil, green chillies, and garlic. The fish is then steamed in a banana leaf or wrapped in foil until it is cooked to perfection.

Bhapa Ilish is believed to have originated in the Bengal region, where it is considered a delicacy and is often served during special occasions and festivals. However, due to the declining availability of ilish fish and the increasing popularity of other dishes, Bhapa Ilish has become a forgotten dish.

The dish has a unique and distinct flavour, with the mustard oil and spices infusing the fish with a rich and tangy taste. It is often served with steamed rice and a side of vegetables and is best enjoyed with a squeeze of lime juice.

Efforts are being made by food enthusiasts and chefs to revive the lost and forgotten dish of Bhapa Ilish, and reintroduce it to a wider audience. By promoting traditional recipes and encouraging the use of locally sourced ingredients, it is hoped that Bhapa Ilish will once again become a beloved and cherished dish of Indian cuisine.

Kuzhi Paniyaram

Kuzhi Paniyaram is a traditional breakfast or snack dish from the southern Indian state of Tamil Nadu. It is a type of dumpling made from a fermented batter of rice and urad dal, similar to idli or dosa batter. The batter is poured into small round moulds called kuzhi, which are typically made of cast iron. These moulds are then placed on a heated griddle or tawa and cooked until they turn crispy on the outside and soft on the inside.

Kuzhi Paniyaram is a dish that has been slowly forgotten over time, as it has been overshadowed by the more popular idli and dosa. However, it is still cherished by those who grew up with it and is now experiencing a resurgence in popularity due to the efforts of food bloggers and chefs.

In the past, kuzhi paniyaram was made in households across Tamil Nadu, often for special occasions or festivals. It was a dish that required patience and skill, as the batter had to be fermented properly, and the cooking process required a delicate balance of heat and timing. Kuzhi Paniyaram was also popular as a street food snack, where it was often served with a spicy chutney or sambar.

Today, kuzhi paniyaram is a lesser-known dish, and it is often only found in traditional South Indian restaurants or in the homes of those who still cherish it. However, it is a dish that is worth discovering, with its unique texture and delicious flavour that combines the tanginess of fermented rice and dal batter with the subtle sweetness of coconut and jaggery.

Vankaya Pachadi

Vankaya pachadi, also known as Brinjal Chutney, is a traditional Andhra Pradesh dish that has been largely forgotten in modern times. It is a spicy and tangy chutney made with eggplant (also called brinjal or aubergine), tamarind, and a variety of spices. The dish is typically served as a side dish or condiment with rice, dosa, or idli.

The preparation of vankaya pachadi involves roasting the eggplant over an open flame until the skin is charred and the flesh is soft. The charred skin is then removed, and the flesh is mashed along with tamarind paste, red chilli powder, and other spices like cumin, coriander, and turmeric. The mixture is then tempered with mustard seeds, curry leaves, and dried red chillies, giving it a flavourful and aromatic kick.

While vankaya pachadi was once a staple in Andhra Pradesh households, it has now been overshadowed by more popular dishes like sambar and chutneys made with tomato or onion. However, some families and restaurants still cherish this dish and continue to pass down the recipe from generation to generation. Its unique blend of smoky eggplant and spicy tangy flavours makes it a dish worth rediscovering.4

The culinary heritage of India is incredibly rich and diverse, with countless regional variations and traditional recipes that have been passed down for generations. However, in the face of changing dietary habits and the influx of global cuisine, many of these dishes have been forgotten or lost over time. It is important to recognize the value of these forgotten recipes, not just as a source of nostalgia or cultural pride, but also as a way to connect with the past and preserve a part of our culinary heritage. By reviving these lost dishes and incorporating them into our modern menus, we can celebrate the diversity and richness of Indian cuisine and ensure that these traditional recipes continue to be enjoyed by future generations.