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The many different cultures of India have resulted in a smorgasbord of culinary delights across regions. With the prevalence of modern-day conveniences, several old recipes are disappearing. Projects are stepping in to document the vanishing foods with food-related stories and memories and age-old recipes of comfort food, which were part of our lives once. With National Tourism Day almost upon us, the theme for which this year is “Sustainable Journeys, Timeless Memories," here are some foods across India that are fading away.
This delectable dessert is created from fermented rice dough. Rolled with poppy seeds and deep-fried, it is a mainstay during Diwali. This wonderful flaky pastry is prevalent across many regions, including Maharashtra. You will also find it in Tamil Nadu where it is known as adhirasam, and in Bihar where it is known as hilsa. The ariselu of Andhra Pradesh and arisa pitha of Odisha are different versions of this sweet.
Parsi cuisine has gained fame throughout India. It is a cuisine that enjoys utilising eggs, including in dishes like the par eeda (slow-cooked eggs on drumstick flowers) and khari biscot par eeda (slow-cooked eggs on flaky biscuits). The fundamental Parsi akoori is egg scrambled with onion, green chillies, tomato, garlic, and kothmir (coriander). The Boti Ni Akuri is an egg and mutton delicacy made with tender pieces of lamb or goat, cooked in a rich and spicy gravy with fried onions.
This delectable dessert from Jammu and Kashmir is made by first boiling dry fruits and cottage cheese in a mixture of spices and sweet syrup. Locals call it a "bowl of paradise" and serve it at special occassions like weddings.
The water chestnut is a sedge native to Asia. The scientific name for these fruits cultivated in ponds is Trapa natans. It is also known as singhara or simkhata in Hindi. Singhare Ki Kachri is a popular North Indian dish made with water chestnuts. This meal is served as a snack or appetiser and has a distinct flavour.
Once served as an appetiser in the nawabi courts of Hyderabad, the interesting name is claimed to derive from the expression "Tu Takta reh jayega," which translates as "being left astounded." The exquisite entrée is thought to have left the monarch speechless. The baked semolina pastries contain a unique filling of dry fruits, milk and ghee, and meat mince.
