Reviving traditions: Rediscover lost Indian recipes this festive season

New trends, new cuisine, new delicacies - the mantra of the culinary world that keeps everyone on their toes. While it’s exciting to explore the latest in fashion, style and food, there’s a certain joy in revisiting lost treasures, especially during festive seasons. Republic Digital took a culinary journey with Chef Deepak from The Tigress Resort and Spa to rediscover forgotten Indian recipes, adding a dash of tradition 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 made 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 ladle on it. Spread it thinly.
For about 4-5 minutes steam the panki.
Serve hot with the chutney or pickle.

Sandesh: The Bengali Sweet Symphony

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

(Sandesh sweet is made 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:
Knead the paneer until smooth. Lastly, add the 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. Made from strained yoghurt and seasoned with cardamom, saffron, and sugar, this irresistible dessert deserves its place at the forefront of festive indulgence.

(Shrikhan comes in various types | 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:
Add the hung curd, sugar and cardamom powder together until well mixed.
Add saffron milk and mix.
Garnish with chopped nuts.

Mysore Pak: Southern 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 the 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. Adding gram flour while roasting on low heat, until it becomes aromatic and has a golden brown hue.
2. Pour sugar into another pan with water. It should be cooked until it is one string.
3. Gradually pour sugar syrup into the 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 overshadowed in the 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 kneading

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

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

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