Jul 24, 2025
A tangy black gram and mango pulp curry. Once fading from households, it was revived by Himachali chefs as part of temple and wedding cuisines.
Source: Google Images
These sweets resemble the moon and sun and were once part of royal Mithila desserts. They have returned in festive thalis thanks to culinary storytellers.
Source: Google Images
A slow cooked chicken dish from the royal kitchens of Malwa. Now rediscovered through old handwritten recipe scrolls.
Source: Google Images
A deep fried fermented rice bread once fading in urban homes. It's making a comeback in village homestays and mountain food festivals.
Source: Google Images
A steamed sweet rice dumpling wrapped in turmeric leaves. Nearly forgotten but now revived as a heritage monsoon delicacy.
Source: Google Images
Dried lentil dumplings once made only in drought seasons. Now back in menus for their protein punch and long shelf life.
Source: Google Images
A sweet and sour raw mango chutney made during Raja Parba. Vanishing for years, now back via cultural revivalists and Odia home chefs.
Source: Google Images
Fermented rice soaked in water, it is an ancient farmer's gut-friendly food. Now celebrated with a dedicated “Pakhala Dibasa” (Day) in Odisha.
Source: Google Images
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