Introduction
In 2025, Indian cuisine is at a fascinating crossroads. While global fusion food, vegan menus, and plant-based diets dominate headlines, there’s another silent revolution taking place in kitchens across the country — the revival of forgotten Indian recipes.
As people grow more conscious of sustainability, local ingredients, and ancestral wisdom, home cooks and chefs alike are returning to the roots — literally and metaphorically. Ancient recipes, once buried under layers of modernization, are making a vibrant comeback, celebrated not just for their nostalgia but also for their nutritional depth, simplicity, and authenticity.
Across India, there’s a renewed interest in grandmother’s recipes — dishes that never made it to restaurant menus but defined generations of family cooking. These recipes tell stories of regional diversity, seasonal living, and deep respect for ingredients.
From the earthy Bajra Khichda of Rajasthan to the delicate Pathrode from Karnataka, from Ambil in Maharashtra to Meetha Tehri in Uttar Pradesh — every region has its treasure trove of forgotten gems now finding new life in 2025 kitchens.
Let’s embark on a culinary journey through 10 of India’s most beloved forgotten recipes — dishes that are once again capturing hearts, kitchens, and Instagram feeds.
1. Bajra Khichda – Rajasthan’s Ancient Supergrain Meal
Rajasthan’s arid climate shaped its food — nutritious, long-lasting, and resource-efficient. Bajra Khichda (pearl millet porridge) was once a daily staple, combining grains and lentils cooked slowly with ghee and local spices.
In recent decades, it faded from urban tables as refined grains took over. But with the return of millet during the International Year of Millets (2023), Bajra Khichda is back — as a superfood meal rich in fiber, protein, and minerals.
Restaurants in Jaipur and Jodhpur now serve millet thalis with this heritage dish as the centerpiece. Food influencers praise it for being “comforting yet nutrient-packed,” a wholesome alternative to rice-based khichdi.
2. Ambil – Maharashtra’s Forgotten Gut-Healing Drink
Before kombucha and kefir became trendy, Maharashtra had Ambil — a probiotic, fermented drink made from ragi (finger millet). It’s slightly tangy, lightly spiced with ginger and cumin, and incredibly cooling.
Once a farmer’s breakfast drink, Ambil nearly disappeared as processed foods took over. But in 2025, the wellness community has rediscovered it for its gut-healing properties and probiotic richness.
Ambil is now appearing in farm-to-table cafés across Pune, Mumbai, and Nashik, often paired with millet thalis. Nutritionists love it as a natural electrolyte drink, perfect for India’s humid summers.
3. Pathrode – Karnataka’s Hidden Monsoon Delicacy
Pathrode is a monsoon delicacy from Karnataka’s coastal regions made by steaming colocasia (arbi) leaves smeared with a spicy rice and lentil paste. Once a staple during festive months, it was forgotten as convenience foods replaced time-intensive recipes.
Now, chefs across South India are reviving Pathrode as a vegan, gluten-free snack packed with flavor and nostalgia. The younger generation finds it fascinating — leafy rolls, earthy spices, and coconut chutney — a true example of slow food meeting sustainability.
4. Meetha Tehri – Uttar Pradesh’s Sweet Comfort Food
Before “dessert rice” was a global trend, North India had Meetha Tehri. This fragrant sweet rice dish, cooked with ghee, sugar, dry fruits, and saffron, was once prepared for winter festivals and wedding feasts.
Over time, it was replaced by richer desserts like halwa and kheer. But food historians and nostalgic home cooks are now bringing it back as a simpler, more rustic sweet rice option.
In 2025, Meetha Tehri has even gained international attention through Indian food pop-ups in Dubai and London, celebrated for its balance of flavor and heritage.
5. Saagwala Kodo – The Forgotten Grain Dish from Uttarakhand
Kodo millet (Paspalum scrobiculatum) was once a staple in the hills of Uttarakhand, combined with wild greens and herbs to make Saagwala Kodo. The dish offered nutrition and energy suited to mountain life.
After decades of neglect, the millet revival movement has resurrected it as a supergrain for sustainable diets. Modern chefs are now serving Kodo-based bowls in cafes in Rishikesh and Dehradun, presenting traditional pahadi food in stylish, health-conscious ways.
6. Chak Hao Kheer – Manipur’s Royal Black Rice Dessert
Chak Hao Kheer, a rich pudding made with black rice, milk, and cardamom, is one of India’s most visually stunning desserts. For years, it remained confined to Manipur’s royal cuisine, rarely seen outside the Northeast.
Now, it’s making a comeback thanks to food tourism and social media. The dish is hailed as a superfood dessert, high in antioxidants and fiber. In 2025, it’s featured in wellness resorts and luxury hotels as a “heritage dessert of India.”
7. Pakhala Bhata – Odisha’s Cooling Summer Classic
Long before “cold rice bowls” went global, Odisha had Pakhala Bhata — a fermented rice dish soaked in water, often eaten with fried vegetables and curd.
For years, it was viewed as a “poor man’s meal,” but 2025 has seen its glorious return as an example of sustainable, probiotic-rich Indian cuisine. Food startups are even packaging ready-to-eat versions for urban consumers.
Odias celebrate Pakhala Dibasa (March 20) as a cultural festival, and its online popularity has turned it into a national conversation about climate-friendly foods.
8. Kolambi Bhaat – Maharashtra’s Coastal Legacy
This coastal delicacy, Kolambi Bhaat (prawn rice), once symbolized Maharashtrian coastal feasts but slowly lost favor to biryanis and pulaos.
In 2025, seafood chefs and Malvani restaurants are reviving it — slow-cooked rice layered with prawns, kokum, and coconut. It’s being reimagined as a heritage coastal biryani, loved for its tangy flavor and traditional techniques.
Food tourism in Konkan has further boosted its rediscovery. Now, Kolambi Bhaat stands proudly as a dish that celebrates India’s maritime food traditions.
9. Handvo – Gujarat’s Savory Baked Lentil Cake
Before “baked protein cakes” became trendy, Gujarat’s grandmothers perfected Handvo — a spiced, fermented cake made with lentils, rice, and vegetables.
Forgotten by the younger generation, it’s making a comeback as a healthy, gluten-free snack that fits perfectly into modern diets. Food influencers highlight it for its crisp texture and gut-friendly fermentation.
Restaurants in Ahmedabad and Mumbai now serve creative versions — quinoa handvo, millet handvo, and even vegan handvo — proof that ancient recipes can thrive in modern formats.
10. Nalli Nihari – The Return of Slow-Cooked Excellence
Though Nihari was never truly forgotten, its authentic, slow-cooked version disappeared in urban kitchens dominated by fast food.
Now, chefs are reintroducing the old techniques — overnight simmering, fresh ground spices, and marrow-rich flavor — reviving Delhi’s Mughal culinary soul.
Food historians trace Nihari’s origins to Nawabi kitchens, where it was once eaten after morning prayers. Its 2025 revival signifies India’s longing for depth, patience, and heritage in cooking once again.
Disclaimer
This blog, “India’s Forgotten Recipes Making a Comeback in 2025”, is for informational and cultural exploration purposes only. Recipe adaptations may vary across regions and families. The nutritional benefits and preparation details are generalized; readers are encouraged to verify or consult culinary professionals before attempting traditional dishes. The article aims to promote food heritage awareness, not provide dietary or medical advice.
Conclusion
India’s culinary heritage is vast, layered, and deeply emotional. As modern life accelerates, there’s growing nostalgia for dishes that tell stories — recipes handwritten in fading diaries, passed from grandmother to grandchild.
The revival of forgotten Indian recipes is more than just a food trend — it’s a movement of cultural reconnection. By revisiting these dishes, we’re preserving identity, respecting nature, and finding balance between progress and tradition.
2025 is not just the year of innovation — it’s also the year of rediscovery. And these recipes, reborn with pride, are proof that sometimes the way forward is back to our roots.