Introduction to the Classic Cooking of India.
Welcome to Classic Indian Cooking! In this culinary journey, we will explore the essence of Indian cuisine in seven distinct facets. First, we'll delve into the world of spices, discovering the aromatic wonders that underpin Indian flavours. Then, we'll traverse the diverse regions of India, each offering unique tastes and specialties. Next, we'll celebrate the richness of vegetarian cuisine, followed by an exploration of the art of tandoor cooking. Sweet indulgences are next on the menu as we explore the realm of Indian desserts. From street-side chaats to opulent thali meals, we'll uncover the breadth of Indian dining experiences. Finally, we'll witness the evolution of Indian cuisine in the modern world, where tradition meets innovation. Get ready to embark on a delightful and flavourful adventure through Classic Indian Cooking!
Why do we call them lost recipes?
"Lost recipes" are called so because they are traditional or historic recipes that have been forgotten or are no longer commonly prepared and passed down through generations. These recipes may have faded from use due to changes in culinary trends, cultural shifts, or a lack of documentation, leading to their designation as "lost." Efforts are often made to rediscover and preserve these recipes to maintain culinary traditions and cultural heritage.
Why these recipes have been found left behind?
Recipes are often left behind due to changing tastes, lack of documentation, and cultural shifts. Sometimes, convenience foods and historical events play a role. Efforts are made to rediscover and preserve these lost recipes to honour culinary traditions and heritage.
11 recipes from the Lost category to be revived:
1. Parinde main Parinda from Uttar Pradesh
Parinde main parinda looks like this rich extravagant dish, which weighs down the table as you keep it. Quite a lot of work goes into the preparation of this dish. It is a rendition of the bigger roast, that was basically made with whole camel, stuffed with smaller animals, one inside the other, till the smallest cavity fills with a boiled egg. It is made with duck, chicken, quail and a boiled egg. Each bird was prepared and marinated separately and differently. The flavor of each is retained while they come out beautifully in culinary nirvana.
2. Shufta Kanaguchhi from Jammu and Kashmir
Here is dish which has the exclusive and precious morel mushrooms as an ingredient. This dish is basically all dry fruits sweetened gracefully. Kashmiri Shufta is one of the few sweet dishes from Srinagar. This dish is paradise in a bowl. It is a thick concoction of cottage cheese, dry fruits, saffron, milk, desi ghee and morel mushrooms. This dish was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine.
3. Phulkari Pulao from Punjab
Move over lubricant laced hearty dishes, here’s a dish prepared from four different variety of rice. It’s called ‘Phulkari Pulao’, which is a mix of a variety of rice. This is refreshing since traditional pulao is increasingly giving way to biryani. Nice to know the hearty Punjab is varied too.
4. Jadoh a Dish from North-East India
Jadoh is a Khasi delicacy from Meghalaya, with rice as its basic ingredient. It’s got pork, rice, herbs and is richly garnished with cilantro. Served simmered and savoury! Jadoh is one of the recipes from Meghalaya which is on the verge of loss.
5. Tit-Koh from Tamil Nadu
This is a refreshing dish with freshness of coconut water, fish sauce and honey. It has the richness of pork and caramel. Garnished and sprinkled with red chillies on top.
6. Chena Poda from Odisha
Here is a creamy rich dish made of ricotta cheese, sugar and brown sugar. With the crunch of roasted cashew nuts and raisins. Sometimes, jaggery was also used to make it. Cooked hot and served cold, fresh and slightly moist. Chena Poda originated in the town of Nayagarh in the first half of the twentieth century.
7. Kalmi Saag from West Bengal
Kalmi Saag is a leafy vegetable that is available mostly in summers. It is grown in the wetlands and this recipe has very cooling effects on the body. Very simple and basic to cook, with the only other vegetable to accompany being onion.
8. Ratalachya Gharya from Maharashtra
This one is a traditional dish of the Maharashtrian food legacy. It looks like stuffed paratha. It’s got sweet potato for stuffing and the highlight being that it’s served with spicy Mirchi cha thecha.
9. Saasni Machi from Gujarat
This dish is a conglomeration of Gujarati and Parsi Flavors. It’s basically a white, egg and rice flour-based sauce. Only white fish like pomfret is used to make this dish. It also contains some local seasonal vegetables which are hard to come by now.
10. Lehsun ki kheer from Rajasthan
Here is an exotic sweet dish with goodness of khoya, milk, dry fruits and, wait-for-it, garlic! Yes. They had a kheer made out of garlic. Absolutely sumptuous and thick, served cold and in perfection with rich desi ghee for preparation.
11. Crab Curry from Bihar
Crab recipes are just as tricky and hard to come by as they are delicious. This rich and authentic recipe was however, very simple to cook. Novel how a state that boasts of rich vegetarian dishes had a crab-based dish as its speciality once.
HOW CAN CURRENT TRENDS IN THE HOSPITALITY INDUSTRY GET THEM BACK INTO LIFE AND REALITY?
Tech Integration: Use contactless tech, online booking, and digital menus.
Safety: Maintain cleanliness and safety standards.
Sustainability: Implement eco-friendly practices.
Flexibility: Offer flexible booking and cancellation.
Personalization: Use data for tailored experiences.
Diversify: Explore new revenue sources.
Food Innovation: Offer healthier options and unique dining.
Experiences: Create memorable guest experiences.
Marketing: Invest in online presence and safety messaging.
Staff Well-being: Train and support staff.
Community: Partner with locals.
Adapt: Stay flexible and innovate as needed
Here are a few recipes from my favourite list which should be revived and made popular in the menus all across for the food connoisseurs:
Recipe-1] Lehsun ki Kheer from Rajasthan
Ingredients:
20-25 garlic cloves, peeled
1 litre of milk
1/2 cup sugar (adjust to taste)
A pinch of saffron strands (soaked in a tablespoon of warm milk)
1/4 cup mixed nuts (almonds, cashews, and pistachios), chopped
1/2 teaspoon cardamom powder
Ghee (clarified butter) for frying the garlic cloves
A few strands of saffron for garnish (optional)
Method:
1.Heat a small amount of ghee in a pan and fry the peeled garlic cloves until they turn golden brown. Be careful not to burn them. Once fried, remove from the pan and set aside.
In a separate heavy-bottomed pan, bring the milk to a boil. Stir it continuously to prevent it from sticking to the bottom.
2.Once the milk comes to a boil, lower the heat and simmer it until it reduces by about one-third of its original quantity. Keep stirring occasionally to prevent the milk from scorching.
3. Add the fried garlic cloves to the simmering milk and continue to cook. Stir gently to combine them.
Add the sugar and mix well. Continue to simmer until the kheer thickens, and the garlic cloves become soft and well-incorporated into the milk. This may take about 30-40 minutes.
4.Add the saffron strands soaked in warm milk, chopped nuts, and cardamom powder. Stir well and continue to simmer for another 5-10 minutes.
5. Once the kheer has thickened to your desired consistency and the garlic cloves have become soft and flavourful, remove it from the heat.
Let the kheer cool to room temperature, and then refrigerate it for a few hours to serve it chilled.
6.Garnish with saffron strands before serving if desired.
Lehsun ki kheer is a sweet and aromatic dessert with a hint of garlic flavor, making it a unique and delightful treat. Enjoy this traditional Rajasthani dish as a special dessert after a meal.
Recipe-2] Crab Curry from Bihar
Ingredients:
500 grams of fresh crabs, cleaned and washed
2 onions, finely chopped
2 tomatoes, finely chopped
2-3 cloves of garlic, minced
1-inch piece of ginger, minced
2 green chilies, split lengthwise
1/2 cup mustard oil
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
Fresh coriander leaves for garnish
Water as needed.
method:
Heat the mustard oil in a deep, heavy-bottomed pan until it starts to smoke. Remove it from the heat and let it cool slightly.
Once the oil has cooled a bit, return it to the heat and add the chopped onions. Sauté the onions until they turn golden brown.
Add the minced garlic and ginger and sauté for another couple of minutes until the raw smell disappears.
Add the chopped tomatoes and green chilies to the pan. Cook until the tomatoes become soft and the oil starts to separate.
Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Cook the spices with the tomato-onion mixture for a few more minutes until the oil separates.
Now, add the cleaned crabs to the pan. Stir well to coat the crabs with the spice mixture.
Season with salt and cook for about 5 minutes, stirring occasionally.
Add enough water to cover the crabs and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and let the crab curry cook for about 20-25 minutes or until the crabs are cooked through and the curry thickens. Stir occasionally to prevent sticking.
Check for seasoning and adjust the salt and spices if needed.
Once the crab curry is ready, garnish it with fresh coriander leaves.
Serve the Bihar-style Crab Curry hot with steamed rice or roti (Indian bread). Enjoy this flavourful and spicy crab curry, a traditional dish from Bihar, as a delightful addition to your Indian cuisine repertoire.
Recipe-3] Chenna Poda from Odisha.
Ingredients:
For Chena (Paneer):
1 litre of cow's milk
1-2 tablespoons lemon juice or vinegar
Water
For Chhena Poda:
1 cup homemade chhena (paneer)
1/2 cup sugar (adjust to taste)
1/4 cup semolina (sooji)
1/4 cup grated coconut (fresh or desiccated)
1/4 cup chopped nuts (cashews and almonds)
1/2 teaspoon cardamom powder
A pinch of salt
2 tablespoons ghee (clarified butter)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Method:
Making Chhena (Paneer):
Heat the milk in a heavy-bottomed pan and bring it to a boil.
When the milk starts boiling, reduce the heat and add lemon juice or vinegar while stirring continuously. This will cause the milk to curdle and form chhena (paneer).
Once the chhena has separated from the whey (the liquid part), strain it through a muslin cloth or a fine sieve. Rinse the chhena under cold water to remove any traces of lemon juice or vinegar.
Squeeze out excess water from the chhena by tying it in the cloth and hanging it for about 30 minutes.
Preparing Chhena Poda: Preheat your oven to 180°C (350°F).
In a mixing bowl, crumble the chhena and add sugar. Mix well and let it rest for 15-20 minutes to allow the sugar to dissolve.
Add semolina (sooji), grated coconut, chopped nuts, cardamom powder, and a pinch of salt to the chhena-sugar mixture. Mix everything thoroughly.
Heat ghee in a small pan and add it to the chhena mixture. Mix well. Add baking powder and baking soda to the mixture and combine it evenly.
Grease a round cake pan or a baking dish with some ghee.
Pour the chhena mixture into the greased pan and spread it evenly.
Bake in the preheated oven for about 35-40 minutes or until the top turns golden brown and a toothpick inserted in the centre comes out clean.
Remove the Chhena Poda from the oven and let it cool in the pan for a while. Once it has cooled slightly, gently invert it onto a plate or a serving platter.
Cut into slices or squares and serve your homemade Chhena Poda as a delicious Odia dessert. Enjoy the rich, caramelized flavors of Chhena Poda, a delightful sweet treat from Odisha!
CONCLUSION
In conclusion, the revival of "The Lost Recipes of India" is a vital effort to preserve the rich culinary heritage of the country. It connects generations, showcases cultural diversity, and offers unique insights into history and tradition. This culinary journey not only enriches our palates but also fosters a deeper appreciation of India's cultural identity and the global influence of its cuisine.
