Special: In The Kitchen With India’s Disappearing Recipes

By M H Ahssan

To most people, Indian food means buttery naans from Punjab, south Indian dosas or Bengali fish curries. But there is a whole world of foods from the country’s past that is now less ubiquitous but no less delicious than these more common dishes.

Over the years, the Indian diet has undergone a transformation because of changing lifestyles and the easy availability of packaged foods. The result: many dishes that were once prepared regularly at home have been forgotten, replaced by meals that are quick to the table.

INNLIVE spoke to a few chefs and experts to give you a taste of some of India’s forgotten recipes.

From Kewra to Kalpasi: The Hidden Gems of Indian Spices

By Sparshita Saxena

If good food is one of the blessings in life then think of all that go into making a plateful of pure bliss. Apart from the basic ingredients and meticulously mastered techniques, a play of spices and herbs can really lift up a preparation.

The world has over thousands of spices that are ground, powdered, dried or used as is, in creating some of the most special and beloved delicacies of all-time. Each region in every country adds a sprinkling of their secret spice mix to their cooking pots to wow the diners. For example, sambhar in Tamil Nadu is so very different than how it is made in Kerala, Bangalore or north India. It's all about the little nuances that go into creating a dish - a little more vinegar, a dash of coconut cream or a few pods of peppercorn or star anise. A fine tuning of all the ingredients is what brings a world of a difference to a dish. And if these dishes are prepared with local, indigenous produce, then better the flavour!

Special Report: How To Use Leftover Food To Prepare A Fresh And Lip-Smacking Meal?

By Chef Aditya Bal

To me, the true test of a good cook is not cooking with a wide array of ingredients, but cooking with whatever is on hand. And I'm going to take this a step further. Truth is we all have leftovers in our fridge, most of the time. And most of the time, we tend not to pay much attention to them we either reheat them when we need, or simply get rid of them. 

But, there is nothing worse than wasting food in a country like ours where food is kept at par with god. I really want to tell you that leftovers, if used smartly, can provide the basis for a fantastic, fresh meal.

Turn Off The Heat: Explore The Exciting Side Of Raw Foods

By M H Ahssan

‘Raw’—yes, it has a ring to it. The idea is somewhat thrilling as well, to get back to primal ways of life. But switching to raw food for good? Now, that would take some ‘getting used to’ for most of us. The question that is bound to cross everyone’s mind is how can raw food ever match up to the feeling of complete satisfaction that arises from indulging in a plate of masterfully cooked food?

Imagine a bowl of rich curry made by hours of cooking on the stove to develop the complex flavours, the crispy and crunchy treats made by deep-frying meat or veggies in hot oil, a perfectly seared steak, barbecued pork ribs or decadent chocolate cake freshly baked from the oven!

History Of Food: Arab Flavours Still Sparkle In Kerala Cuisine

By Kusum Menon

In the northern districts of Kerala, the menu still carries legacies of the merchant traders who visited the region centuries ago.

As lakhs of Muslims break their Ramzan fast with iftaar meals across India, there’s one region where the menu is strikingly distinct from that in the rest of the country. The Muslim community in Malabar, in the northern districts of Kerala, boasts of a unique cuisine that even today shows telltale signs of Arab influence carried across time.