Indian cuisine is a rich storehouse of flavors, intricacies, and a deep cultural heritage. Amid the well-known dishes like butter chicken, samosas, and biryani that have gained international acclaim, there lies a hidden treasure of lesser-known culinary delights waiting to be unearthed. In this article, we embark on a culinary journey through India to rediscover forgotten culinary gems that deserve a brighter spotlight.

1. Beef Ularthiyathu – Kerala:

Beef Ularthiyathu is a delectable and fiery cuisine that originates from Kerala. This culinary masterpiece features tender beef pieces that are slow-cooked with a medley of aromatic spices, including black peppercorns, curry leaves, and dried red chilies. The outcome is a dish that is flavorful, rich, and just the right amount of spicy. It is a must-try for anyone looking for an authentic taste of Kerala because of its powerful flavour and distinctive cooking method, which involves stirring-frying the beef until it is exquisitely caramelised.

2. Misa Maas Pura – Northeast:

Misa Maas Pura is a delectable dish originating from the northeastern states of Arunachal Pradesh, Assam, and Manipur. This traditional delicacy of misa maas, meaning shrimp, showcases the culinary artistry of the region. Known as ‘grilled shrimp’ in English, this exquisite creation is frequently eaten with rice. It has a delicious medley of flavours. Shrimps are marinated in a mixture of salt, turmeric, and chilli powder before being gently steamed in a banana leaf until they are cooked to perfection. The star ingredient, steamed prawns, is added to the savoury mixture of onions, ginger, garlic, tomatoes, and simmered to provide spicy and smokey undertones. This dish’s amazing taste showcases culinary expertise.

3. Kuzhi Paniyaram – Tamil Nadu:

Kuzhi Paniyaram, a traditional South Indian delight from Tamil Nadu, is a dish of subtle elegance. It is made with fermented rice and urad dal batter and resembles charming dumplings. The “kuzhi,” or batter-filled moulds, are placed on a hot pan to produce a distinctive crispy-soft texture. In the past, it was a popular street food snack and was offered in Tamil Nadu’s households on important occasions. Today, this dish remains a hidden gem, cherished in traditional South Indian restaurants and homes. Its unique flavour combination, which combines the sourness of fermented batter with the sweetness of coconut and jaggery, is a trip that is well worth exploring.

4. Chakhwi – Tripura:

Chakhwi is the representative dish of Tripura, made of bamboo shoot and pork. It relies on two essential ingredients – Khar and Aayong (a type of rice powder). Khar is typically made from sun-dried banana peel ashes, which are carefully strained through pure water over a long period of time to produce a rich, dark brown liquid with a strong astringent flavour. This intricate preparation of Chakhwi, particularly the making of its key component, Khar, renders it a time-consuming dish primarily reserved for special events. While many Chakhwi recipes highlight the use of indigenous vegetables such as banana stem and ash gourd, they frequently incorporate ingredients like pork, fish, and the renowned Berma to enhance and diversify the flavours.

5. Shufta Kanaguchhi – Jammu and Kashmir:

Presenting a culinary masterpiece adorned with precious morel mushrooms, Shufta Kanaguchhi is a cherished Kashmiri dessert and embodies the essence of tradition. In order to make this delectable dessert, dry fruits must first be soaked in water. Pan-fried paneer, dried coconut, a variety of flavorful spices, and a dash of sugar are added afterward. It is an easy-to-prepare dish, and because of its effectiveness, it is especially served in the winter, when people appreciate its richness and the warmth it gives off to the body.

6. Jadoh – Meghalaya:

‘Ja,’ meaning rice, and ‘Doh,’ meaning meat, is a traditional Khasi cuisine. Similar to the popular biryani from North India, this culinary treasure combines the flavours of rice and meat with a unique spice blend and little to no oil. Among the locals, this dish enjoys its own unique popularity, as it includes the use of blood in the cooking process. The type of blood used in this meal is carefully chosen by Khasi chefs in order to perfect it because they are aware of how it can either improve or detract from the flavour. This meal, which is usually eaten in the morning during Khasi celebrations, gives the rice a unique metallic undertone as a result of the addition of either pork or chicken blood.

7. Chakki ki Shaak – Gujarat:

Chakki ki Shaak, a traditional Gujarati delight, is crafted from whole wheat flour, yogurt, and spices. Beginning with the kneading of dough, it ends with thin, browned discs cooked on a hot pan. These are then crumbled into a tomato-based gravy infused with onions, garlic, and spices. As they simmer, flavors meld, and the dish thickens.  It’s a special combination of wheat flour and savoury spices that delivers a tasty and comfortable experience when served with rice or roti and garnished with coriander.

8. Tavsali – Goa:

Tavsali, a beloved Goan delicacy, is a unique cake made from an unexpected ingredient – cucumbers.  Surprisingly, neither baking powder nor refined flour (maida) is used in its making. Tavsali is unique because it uses ‘Tavshe,’ a seasonal cucumber that grows in abundance during the monsoon in areas like Konkan, Goa, and Karwar. This ‘Tavshe’ cucumber, a regional gem, sets the stage for a unique culinary experience. Tavsali is made of rava (sooji or semolina), coconut, jaggery, and tavshe. It can be baked or steam-cooked. 

9. Aktori – Himachal Pradesh:

Aktori, a cherished delicacy from the northern state of Himachal Pradesh, carries the essence of celebration and festivity. This culinary wonder is easy to make and beckons one with its beauty. The heart of Aktori lies in the harmonious combination of buckwheat and wheat flour, which results in a batter that is pan-fried to perfection and has a consistency similar to pancake batter.  It is topped with honey and ghee to elevate this creation, inspired by mountains. Aktori is a real treat to savour since each bite is filled with the soothing, sweet flavours of the Himalayas.