India is a land of diverse cuisines, rich traditions, and ancient cooking techniques. Over the centuries, many traditional dishes have been lost due to modernization, changing lifestyles, and evolving food habits. However, these forgotten recipes are a treasure trove of history and taste, offering unique flavors that deserve a revival. Let’s explore some of India’s lost recipes and bring them back to life!
Noorani Kebab (Mughal-Era Delicacy)
During the Mughal era, kebabs were a royal favorite, and Noorani Kebab was one of the most exquisite dishes. Made with minced meat, almonds, saffron, and rose water, this kebab had a unique floral aroma. Unfortunately, it faded from common use as simpler kebabs became more popular.
👉 Why it disappeared: Complexity in preparation and availability of ingredients like rose water and saffron.
Bhuna Khichuri (Bengal’s Festive Khichdi)
Khichdi is a popular comfort food today, but the rich and aromatic Bhuna Khichuri from Bengal has almost disappeared. Cooked with gobindobhog rice, moong dal, whole spices, and ghee, this version was often served with fried eggplants and begun bharta.
👉 Why it disappeared: Modern versions of khichdi are quicker to make and require fewer ingredients.
Chhena Poda (Odisha’s Burnt Cheesecake)
Long before Western cheesecakes became popular, Odisha had Chhena Poda, a caramelized cottage cheese dessert. Made with fresh chhena (paneer), sugar, and cardamom, it was baked in earthen ovens, giving it a smoky flavor.
👉 Why it disappeared: Traditional baking methods were time-consuming, and it was overshadowed by modern sweets.
Alebele (Goan Sweet Pancakes)
Alebele is a lost Goan dessert that resembles a sweet pancake stuffed with coconut and jaggery. Unlike modern pancakes, this dish had the unique fragrance of nutmeg and coconut milk. It was commonly made during festivals but is now rare.
👉 Why it disappeared: Replaced by more commercially available desserts.
Kalmi Saag (Leafy Green Dish from Uttar Pradesh)
Once a staple in Uttar Pradesh, Kalmi Saag is a nutrient-rich green leafy vegetable that was cooked with garlic, mustard oil, and spices. It had immense health benefits but disappeared as other greens like spinach and fenugreek gained popularity.
👉 Why it disappeared: Modern farming favored other vegetables, and its medicinal properties were forgotten.
Alu Pitika (Assam’s Mashed Potato Delight)
Simple yet flavorful, Alu Pitika is Assam’s version of mashed potatoes, mixed with mustard oil, onions, green chilies, and fresh coriander. This dish was a regular part of Assamese households but is now rarely found outside traditional homes.
👉 Why it disappeared: Modernized diets replaced such simple, rustic dishes with more elaborate curries.
Khar (Ancient Assamese Alkaline Curry)
Khar is a unique alkaline dish made using sun-dried banana peels, lentils, and raw papaya. It was known for its digestive benefits and was an integral part of Assamese cuisine.
👉 Why it disappeared: The complex method of making alkaline water from banana peels made it less convenient in modern kitchens.
Sannata (Spiced Buttermilk from Maharashtra)
Before carbonated drinks and packaged juices, rural Maharashtra had Sannata, a spiced buttermilk drink made with kokum, green chilies, and rock salt. It was a cooling summer drink, full of probiotics and natural electrolytes.
👉 Why it disappeared: Marketed soft drinks and energy drinks replaced traditional cooling beverages.
Phulkari Pulao (Punjab’s Forgotten Rice Dish)
Unlike the famous biryanis and pulaos, Phulkari Pulao was a fragrant rice dish from Punjab made with saffron, dried fruits, and ghee. It was cooked for special occasions but gradually faded into history.
👉 Why it disappeared: Modern-day pulaos became more spice-heavy, and restaurant-style biryanis took over.
Litti Chokha (Bihar’s Rustic Delight)
Litti Chokha was once a staple of Bihar and Jharkhand, made with roasted wheat balls stuffed with sattu (roasted gram flour) and served with mashed potatoes or eggplant. Though it still exists, it has become rare in urban areas.
👉 Why it disappeared: Changing food habits and the rise of fast food culture.
How Can We Revive These Lost Recipes?
✅ Documenting Recipes: Food historians and chefs should write about these dishes to keep them alive.
✅ Cooking at Home: Try recreating these dishes in your own kitchen.
✅ Promoting Local Ingredients: Using traditional grains, oils, and spices can help preserve authentic flavors.
✅ Restaurants & Festivals: Encouraging restaurants to include these dishes on their menus can bring them back to life.
Final Thoughts
India’s lost recipes are a part of its rich culinary history. Reviving them is not just about nostalgia but also about celebrating sustainable, healthy, and delicious food traditions. Which of these dishes would you love to try? Let me know!