Reviving traditions: Rediscover lost Indian recipes this festive season

New trends, new cuisine, new delicacies - mantra of culinary world that keeps everyone on ir toes. While it’s exciting to explore latest in fashion, style and food, re’s a certain joy in revisiting lost treasures, especially during festive seasons. Republic Digital took a culinary journey with Chef Deepak from Tigress Resort and Spa to rediscover forgotten Indian recipes, ding a dash of trition to this festival. Here are his insights:

Reclaiming Culinary Heritage

Panki: A Gujarati Delicacy

Panki, a thin pancake crafted from rice flour and yoghurt, is a forgotten gem from Gujarat. Cooked in banana leaves, it carries a fragrant taste that pairs perfectly with green chutney. Elevate your festive nibbles with this unique delight.

(Panki is me from rice flour and yoghurt | Image: X)

Ingredients:
1 cup rice flour
1/4 cup besan (gram flour)
1/2 cup yogurt
1/2 tsp ginger-green chilli paste.
1/2 tsp cumin seeds
Salt to taste
Fresh coriander leaves, chopped

Instructions:
Combine rice flour, besan, yoghurt, ginger-green chilli paste, cumin seeds and salt. Mix with water and make a thin batter.
Rub banana leaves or parchment paper with grease and pour batter using a lle on it. Spre it thinly.
For about 4-5 minutes steam panki.
Serve hot with chutney or pickle.

Sandesh: Bengali Sweet Symphony

Amidst array of Indian sweets, Sandesh, a Bengali delicacy, often takes a back seat. This soft dessert, me from fresh cheese and aromatic spices like cardamom and saffron, promises a simple, delicious, and sweet dition to your festival table.

(Sandesh sweet is me from cheese and aromatic spices | Image: iStock)

Ingredients:
2 cups fresh paneer
1/2 cup powdered sugar
A few saffron strands
A pinch of cardamom powder
Chopped pistachios for garnish

Instructions:
Kne paneer until smooth. Lastly, d sugar, saffron, and cardamom powder. Mix well.
Crumble into small, flat discs and sprinkle with pistachios.

Shrikhand: Maharashtra’s hidden sweet treasure

Shrikhand, an underrated sweet from Maharashtra, boasts a soft texture and exotic flavour. Me from strained yoghurt and seasoned with cardamom, saffron, and sugar, this irresistible dessert deserves its place at forefront of festive indulgence.

(Shrikhan comes in various s | Image: iStock)

Ingredients:
2 cups hung curd (strained yoghurt).
1/2 cup powdered sugar
1/2 tsp cardamom powder
Warm milk-soaked saffron strands.
Chopped nuts for garnish

Instructions:
d hung curd, sugar and cardamom powder toger until well mixed.
d saffron milk and mix.
Garnish with chopped nuts.

Mysore Pak: Sourn classic revived

Mysore Pak, a classic South Indian sweet, deserves a comeback. Crafted from chickpea flour, ghee, sugar, and flavourings, it's celebrated for its lightness and taste. Let this festival be revival of this forgotten delicacy.

(Mysore pak is a classical South Indian sweet | Image: iStock)

Ingredient:
1 cup gram flour (besan)
1 cup ghee
2 cups sugar
1/4 cup water
A pinch of cardamom powder

Instructions:
1. Warm up some ghee in a heavy pan. ding gram flour while roasting on low heat, until it becomes aromatic and has a golden brown hue.
2. Pour sugar into anor pan with water. It should be cooked until it is one string.
3. Grually pour sugar syrup into roasted gram flour and stir continuously to avoid clumping.
4. Mix in cardamom powder well.
5. Allow it to cool and pour it on a greased plate. Cut into pieces and serve.

Dal Baati Churma: Rajasthan’s culinary symphony

Dal Baati Churma, a quintessential Rajasthani dish, often gets overshowed in vast Indian culinary landscape. Comprising hard wheat rolls (baati), lentil curry (dal), and sweet crumbled wheat (churma), this exquisite blend offers a symphony of taste and texture.

(Dal Baati Churma is Rajasthan's dish | Image: iStock)

Ingredients 

For Baati
2 cups whole wheat flour
2 tbsp semolina
1/2 cup ghee (clarified butter)
Salt to taste
Water for kneing

For Dal
1 cup tuvar (pigeon pea) dal.
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp asafoetida
2-3 green chilies, chopped
1 tsp turmeric powder
1 tsp garam masala
Salt to taste

For Churma
1 Cup of  Wheat Flour.
1/2 cup ghee
1/2 cup powdered jaggery
1/2 tsp cardamom powder

Instructions
1. Make baati dough by mixing up all baati ingredients and kne m to form a stiff dough. Form into small balls, baked at 350°F (175°C) until golden brown.
2. Pressure boil dal with enough water, turmeric and salt.
3. Heat ghee in a pan, d cumin, mustard seeds, asafoetida and green chillies. Stir in cooked dal and garam masala. Simmer until dal thickens.
4. Use Ghee to roast coarsely ground wheat flour into golden colour for preparing churma. d jaggery and cardamom powder. Mix well.

Serve warm daal and sweet churma along with a crispy baati.

This festival season, let's turn clock back and savour richness of Indian culinary heritage. Try your hand at se lost recipes, and in doing so, rediscover flavours and customs that have been integral to our social existence. se are not just dishes; y are legacies that bind us. As you create new culinary memories at this festival, embrace past, savour present, and celebrate diverse tapestry of Indian flavours.