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 HeritagePanki: A Gujarati DelicacyPanki, 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 flour1/4 cup besan (gram flour)1/2 cup yogurt1/2 tsp ginger-green chilli paste.1/2 tsp cumin seedsSalt to tasteFresh coriander leaves, choppedInstructions: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 SymphonyAmidst 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 paneer1/2 cup powdered sugarA few saffron strandsA pinch of cardamom powderChopped pistachios for garnishInstructions: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 treasureShrikhand, 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 sugar1/2 tsp cardamom powderWarm milk-soaked saffron strands.Chopped nuts for garnishInstructions: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 revivedMysore 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 ghee2 cups sugar1/4 cup waterA pinch of cardamom powderInstructions: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 symphonyDal 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 Baati2 cups whole wheat flour2 tbsp semolina1/2 cup ghee (clarified butter)Salt to tasteWater for kneadingFor Dal1 cup tuvar (pigeon pea) dal.1 tsp cumin seeds1 tsp mustard seeds1/2 tsp asafoetida2-3 green chilies, chopped1 tsp turmeric powder1 tsp garam masalaSalt to tasteFor Churma1 Cup of Wheat Flour.1/2 cup ghee1/2 cup powdered jaggery1/2 tsp cardamom powderInstructions1. 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.

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Reviving traditions: Rediscover lost Indian recipes this festive season

This festival season, let's turn the clock back and savour the richness of Indian culinary heritage by reclaiming forgotten Indian recipes.

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