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India has such a vast list of cultural, culinary heritage and food dishes that, even with time, it does not slow down but keeps growing and touching new heights. People often forget the simple pleasures of the traditional dishes hidden in the culinary heritage. From bajra khichdi to dhuska, these dishes may have slipped from the daily menus, but they carry the soulful stories of generations.
Uncover the taste of singhara atta roti and kalaadi. These are not just recipes but fragments of the shared culinary history. Why did people forget them? Unfortunately, life got busier, taste evolved, and people got caught up in the loop of convenience. But it's time to bring these flavours back to the tables to savour the simplicity and wholesomeness of forgotten recipes. Catch them up and devour them!
1. Bajra Khichdi: With the shift towards modern grains and convenience foods, traditional grains like bajra lost popularity. This dish is common in Rajasthan and parts of North India. Bajra khichdi requires longer cooking times and may be perceived as less convenient than faster-cooking alternatives. A wholesome dish made with pearl millet (bajra) and lentils, usually seasoned with spices and ghee. The dish is slowly being brought back by efforts of the government and food industry by promoting it. You can hope to see it as popular as before.
2. Singhara Atta Roti: Singhara atta is primarily used during fasting periods, limiting its regular consumption. Flatbread made from water chestnut flour is often consumed during fasting periods. Popular in North India, especially during Navratri. Singhara atta roti has a slightly sweet and nutty taste from water chestnut flour, and you can have it with a side of yoghurt or mint chutney.
3. Kalaadi: The popularity of mass-produced cheeses overshadowed traditional handmade varieties like kalaadi. It is a traditional cheese made from cow's milk, often used in cooking and comes from Jammu and Kashmir. Kalaadi has a mild and slightly tangy taste, making it versatile for both savoury and sweet dishes. You can grate kalaadi over dishes like sabzis or salads for a cheesy finish.
4. Thechwani: Thechwani is a regional dish that might not have gained widespread recognition outside its origin. Thechwani is a dish from Uttarakhand, prepared with radishes, potatoes, and sometimes spinach. It's seasoned with local spices, providing a unique taste. This dish is a part of the traditional cuisine in Uttarakhand, reflecting the local flavours.
5. Dhuska: It's a street food in Jharkhand which is sadly disappearing. Due to limited exposure and promotion, dhuska is a regional snack that might not have gained national attention. Also, many people in Jharkhand are preferring modern snacks over traditional ones forgetting this gem. Dhuska is a deep-fried snack made from rice and urad dal batter, offering a crispy and flavorful experience.
