7 Lost Indian Recipes To Delight Your Guests

Every dish tells a story of its own – of how it came into being, the land it came from, the people who brought it into existence, the ingredients added to it, the occasion it was made on and the cultural significance it holds. But somewhere along the way, in our race with time, we have lost touch with many of these lesser known gems — recipes that once graced our festive thalis and soothed weary souls.

The recipes passed on through generations are not just food items, they are edible memories filled with love and authenticity in every bite. Today, as we all embrace quick meals and fast foods to satisfy our hunger pangs, let’s take some time to slow down, dig deep and revive the lost recipes that define our culinary heritage.

At Ram Bandhu, our mission goes beyond just flavouring your food; we are here to preserve the lost stories, culture and tradition one spice blend at a time. In this blog post, we will rediscover 7 rare, authentic Indian dishes from across the country, prepared the way they were meant to be — with love, spices and hard work that goes in making these extraordinary flavourful recipes.

1. Hokh Syun or Sun-Dried Vegetable Curry from Kashmir

Not known by many, Hokh Syun is a winter delicacy originated from Kashmir, made with sun-dried vegetables like aubergines, tomatoes, turnips and gourd, preserved during the summer. This dish carries the distinct smoky aroma of the mountains and the wisdom of age-old food preservation techniques.

The excessive snowfall Kashmir receives during winter hampers transportation and the daily livelihood, hence food is not easily available. When winter cuts off access to fresh vegetables in the Valley, Kashmiris rely on sun-dried summer bounty, known as Hachi. The Kashmiri’s store these vegetables when they are plenty, in season, to be consumed during harsh winters. To combat harsh weather conditions during winters, Kashmiris rely on sun drying techniques to preserve vegetables.

How Vegetables are Sun-Dried in Kashmir?

A. Select Fresh Vegetables: Common ones like Bottle gourd, tomatoes, turnips, brinjals, spinach, pumpkin.

B. Wash & Slice: These vegetables are cut into thin, uniform slices or strips.

C. Optional: Parboil or Salt – Turnips may be boiled; some veggies are salted or sprinkled with turmeric for preservation.

D. Sun-Dry: They are spread on clean cloth or trays and dried in direct sunlight for 5–15 days. These are turned regularly to dry completely and remove excess moisture. It’s brought indoors at night to avoid moisture.

E. Store: Once completely dry and crisp, store in airtight containers or hang in dry kitchens.

Serves: 3 – 4 people

Ingredients:

• 1 cup assorted Hachi (dried tomatoes, turnips, brinjal, bottle guard – mix as per availability)
• 2 tbsp Mustard Oil (cold-pressed, for that signature zing)
• 1 tsp Dry Ginger Powder
• 1 tsp Fennel Powder
• A generous pinch of Ram Bandhu Hing (asafoetida)
• Salt to taste
• Water, as needed

Instructions:

• Soak the Hachi: Place the dried vegetables in warm water and let them soak for at least 30 minutes, or even an hour.
• Heat the oil: Pour mustard oil into a heavy-bottomed pan and heat it to its smoking point. This kills its pungency and brings out a nutty aroma that’s unique to Kashmiri cuisine.
• Add Hing: Lower the flame and add a pinch of asafoetida (hing).
• Add in the veggies: Drain the soaked Hachi and toss them gently into the pan.
• Add spices: Add to it dry ginger powder (saunth) and fennel powder (saunf) a classic Kashmiri spice duo. These two not only warm the body in winter, but also create that sweet-earthy aroma only Hokh Syun can deliver.
• Simmer & Cook: Add salt and just enough water to let everything mix. Cover the lid and let it simmer on low heat for 20-25 minutes. Stir occasionally.
• Serve: Serve hot with steamed White Rice

2. Kuver Paak – Aloe Vera Sweet from Gujarat

Yes, you heard that right—aloe vera in a sweet dish! Aloe Vera has been used for its medicinal properties since decades, but it is also included in a few dishes, and is also healthy and delicious. Kuver Paak is an age-old Ayurvedic sweet prepared with aloe vera, milk, and rich ingredients that nourish and rejuvenate.

Kuver Paak is a lesser-known gem from Saurashtra, often made in small Jain households. Its unique blend of bitterness and sweetness makes it an acquired, yet unforgettable taste. This is a revered dish and is also considered medicinal. It is often made post-fasting or during detox days.

Serves: 8-10 people, 15-20 medium-sized pieces.

Ingredients:

• 2 liters of full-fat milk
• 1 cup aloe vera gel (fresh, cleaned, and strained)
• 1 cup fresh cream (malai)
• 1 cup sugar syrup (prepared to one-string consistency)
• Desi ghee (for layering on top)
• A handful of chopped almonds, pistachios, and cashews (for garnish)

Instructions:

• Prepare the Aloe Vera Gel: Start by peeling the outer skin of aloe vera leaves and scooping out the translucent gel. Blend it into a smooth slurry and strain it well to remove any remaining fibers or bitterness.
• Boil and Reduce the Milk: In a heavy-bottomed pan, boil 2 liters of milk on medium flame. Stir occasionally to prevent burning. Let it reduce to half its volume, forming a rich, creamy base.
• Add Aloe Vera Slurry: Once the milk is reduced, add the strained aloe vera extract. Continue to cook on a low flame. The aloe vera will integrate into the milk and begin to thicken. Stir constantly to avoid curdling and allow the mixture to slowly transform into a mawa-like consistency.
• Make the Final Mixture: In a fresh, heavy-bottomed vessel, transfer the mawa. Add 1 cup of fresh cream to add to the richness of the dish, and mix well on low flame. Now pour in the prepared sugar syrup. Cook slowly, stirring continuously until the mixture thickens and starts leaving the sides of the pan.
• Set the Sweet: Grease a steel or flat thali (plate) with a little ghee. Spread the hot mixture evenly across the plate and flatten it gently using a spatula or back of a spoon.
• Garnish: Pour a layer of desi ghee over the top. Sprinkle a generous amount of chopped almonds, pistachios, and cashews. Let it cool at room temperature, then refrigerate for an hour or so until the ghee layer sets firmly.
• Cut and Serve: Once set, cut the Kuwar Paak into square or diamond-shaped pieces. Serve cold or at room temperature.

3. Pur Bhora Chalkumro – Stuffed Ash Gourd Fry with Coconut-Mustard Filling

In the heart of rural Bengal, Pur Bhora Chalkumro is a culinary gem often reserved for special occasions or monsoon afternoons. Translating to “stuffed ash gourd,” this dish transforms the humble chalkumro (ash gourd) into a mouthwatering, crispy treat bursting with flavor.

It’s a traditional vegetarian delicacy served hot with steamed rice and a spoonful of ghee – perfect comfort food rooted in Bengali home kitchens.

Serves: 4–5 People

Ingredients:

For the Ash Gourd:

• Ash gourd – peeled, sliced into roundels, then halved
• Water – for parboiling
• Salt – to season
• Sugar – to season:

For the Filling:

• Grated coconut – 1.5 cups
•  Green chillies – 5
•  Ram Bandhu Turmeric powder – 1 tbsp
•  Coriander leaves – a handful
•  Mustard paste – ½ cup
•  Mustard oil – 2 tbsp
•  Salt – to taste

For the Batter:

• Gram flour (besan) – 9 tbsp
• Baking soda – ½ tbsp
• Poppy seeds – 1.5 tbsp
• Kashmiri red chilli powder – 1 tbsp
• Ram Bandhu Turmeric powder – 1 tbsp
• Nigella seeds (kalonji) – 1 tbsp
• Salt – to taste
• Sugar – 1 tbsp
• Water – as needed (to form a batter for coating)

Step 1. Prepare the Ash Gourd

• Remove the skin of the ash gourd, slice it into thick roundels, and then cut each roundel in half.
• Carefully make a partial slit in the middle of each piece to create space for stuffing.
• In a large vessel, boil water and parboil all the ash gourd pieces until slightly tender but still firm.
• Drain the water and set the pieces aside.
• Sprinkle the boiled pieces with salt and a little sugar, rubbing the seasoning in gently using your hands. Let them rest.

Step 2️. Make the Filling:

• In a blender, add:
  • 1.5 cups grated coconut
  • 5 green chillies
  • 1.5 tbsp sugar
  • 1 tbsp turmeric powder
  • A handful of fresh coriander leaves
  • ½ cup mustard paste
  • 2 tbsp mustard oil
  • Salt to taste
• Blend everything into a smooth, thick paste. The aroma will be distinctly mustardy and fresh.

Step 3️. Stuff the Ash Gourd: Gently stuff each slit piece of ash gourd with the coconut-mustard mixture. Press lightly to ensure the filling stays in.

Step 4. Prepare the Batter

• In a bowl, mix:
  • 9 tbsp gram flour
  • ½ tbsp baking soda
  • 1.5 tbsp poppy seeds
  • 1 tbsp Kashmiri red chilli powder
  • 1 tbsp turmeric powder
  • 1 tbsp nigella seeds
  • 1 tbsp sugar
  • Salt to taste
• Gradually add water to form a medium-thick batter that coats each piece well without dripping excessively.

Step 5️. Fry the Coated Ash Gourd

• Heat mustard oil in a deep-frying pan.
• Dip each stuffed ash gourd piece in the batter, coat evenly, and gently place it in the hot oil.
• Fry on medium heat until golden brown and crisp on both sides.
• Drain on kitchen paper.

4. Kesari Maas – Kolhapuri Saffron Mutton

Kolhapuri Kesari Mutton is a traditional dish from Maharashtra made with slow-cooked, shredded raan mutton, deep-fried until crisp, and mixed with bold Kolhapuri masalas. The term “Kesari” refers to the saffron-like texture and colour of the finely shredded meat. This dish was typically reserved for royal feasts, post-war celebrations, and major festivals when the Maharajas returned victorious or when the palace hosted dignitaries.

Serves: 4 People

Ingredients:

• Raan Meat – 1 kg (cleaned and cut into medium pieces)
• Ram Bandhu Turmeric Powder – 1 teaspoon
• Salt – to taste
• Oil – 300 ml (for cooking + deep frying)
• Khus Khus (Poppy Seeds) – 2 tablespoons
• Kolhapuri Masala Paste – 5 tablespoons

• Kolhapuri Masala made using:
  • Onion (Kanda) – 2 medium (sautéed till golden)
  • Garlic (Lasun) – 8-10 cloves (sautéed)
  • Ginger – 1-inch piece (sautéed)
  • Garam Masala – 1.5 teaspoons
  • All sautéed and then ground into a chutney-style paste using a grinding stone or traditional sil batta

Instructions:

• Place a vessel on a wood fire and add 2-3 tablespoons of oil. Let it get hot.
• Add the meat into the vessel.
  Sprinkle in 1 tsp turmeric and salt to taste (about 1.5 tsp).
• Cover the vessel with a lid and let it cook over medium heat for around 45 minutes, or until the meat becomes tender and fully cooked. Stir occasionally.
• Once cooked, remove the meat and let it cool slightly.
  Then, shred the meat using fingers into fine strands resembling saffron threads (kesar).
• In another pan or kadai, heat about 200–250 ml oil for deep frying.
• Deep fry the shredded meat in batches until golden brown and crispy.
  Remove and place on a plate lined with absorbent paper.
• While still warm, gently separate and fluff the fried meat strands using your fingers.
• Now, add the following to the shredded crispy meat: 2 tablespoons of Khus Khus (poppy seeds) and 5 tablespoons of Kolhapuri masala paste (made earlier)
• Mix everything thoroughly using fingers, ensuring every strand of meat is coated in the masala.
• Serve hot with jawar bhakri, chapati or as a spicy, crisp starter

5. Oyster Coconut Curry – Goa Special

Oyster Coconut Curry is a tribute to tribal cooking done in a simple, earthy way, and is full of flavour. Made in clay pots over wood fire with onions, kokum and rich coconut milk, it’s seafood in its most soulful form. The freshness of oysters and aroma and taste of kadhi patta bring the coastal life straight to your plate.

Serves: 4 People

Ingredients:

• Fresh Oyster Meat – 400 grams
• Thick Coconut Milk – 1.5 cups
• Onions – 2 medium (finely chopped)
• Green Chillies – 2 (slit or chopped)
• Coconut Oil – 2 tablespoons
• Kadhi Patta (Curry Leaves) – 10–12 leaves
• Ram Bandhu Turmeric Powder – 1 small pinch
• Kokum (Dried) – 2–3 pieces
• Salt – to taste
• Lemon Juice – 1 teaspoon (added at the end)
• Optional: Razor Clams – 100 grams (if available; for enhanced seafood flavour)

Instructions:

• Heat earthen clay pot and season with coconut oil by swirling it around the hot pot.
• Add kadhi patta, let it crackle, then add finely chopped onions and green chillies. Sauté lightly – do not brown the onions, let them remain sweet and translucent.
• Pour in thick coconut milk, followed by a little water (about 1/3 cup) to adjust the consistency.
• Add a small pinch of turmeric.
• Drop in kokum pieces and add salt to taste (remember oysters are already salty).
• Gently stir in the fresh oyster meat, and if you have razor clams, add them in now — they’ll release their unique flavour and enhance the curry’s depth.
• Cover and let it cook on low heat for about 8–10 minutes until the oysters are cooked.
• Finish with a teaspoon of lemon juice, give it a gentle stir, and turn off the heat.

6. Goan Tribal Prawn with Bottle Masala

This fiery, rustic prawn sauté is a Goan classic made in a seasoned clay pot with coconut oil and a hand-ground masala known as bottled masala. With hand ground spices pounded in a hamam dasta and fresh prawns cooked in tamarind, garlic, and onions, it’s pure coastal comfort.

Serves: 4 People

Ingredients:

For Bottle Masala:

• Whole Dry Red Chillies – 4
• Khus Khus (Poppy Seeds) – 1 tbsp
• Dhaniya (Coriander Seeds) – 2 tbsp
• Laung (Cloves) – 4
• Chana Dal (Split Bengal Gram) – 1 tsp
• Gehun (Wheat Grains) – 1 tsp
• Saunf (Fennel Seeds) – 1 tsp
• Til (Sesame Seeds) – 1 tsp
• Javitri (Mace) – 1 small blade
• Choti Elaichi (Green Cardamom) – 2 pods
• Jeera (Cumin Seeds) – 1 tsp
• Methi Dana (Fenugreek Seeds) – ½ tsp
• Kebab Chini or Kali Mirch (Cubeb Pepper or Black Pepper) – ½ tsp
• Badi Elaichi (Black Cardamom) – 1
• Chakri Phool (Star Anise) – 1 small piece
• Salt – 1 tsp (or to taste)

For Prawn Saute:

• Medium-sized Prawns – 400 grams (cleaned and deveined)
• Coconut Oil – 2 + 1 tbsp (for seasoning and cooking)
• Garlic – 5 cloves (smashed or sliced)
• Whole Dry Red Chilli – 1 (optional, slit)
• Onions – 1 large (sliced)
• Ginger-Garlic Paste – 1 tsp
• Tamarind Pulp – 1 tsp (soaked and strained)
• Salt – to taste

Instructions:

• Prepare Bottled Masala: Grind the ingredients to a fine powder using a hamam dasta (traditional mortar-pestle).
• Season the Clay Pot: Heat 2 tbsp of coconut oil in the clay pot until it’s aromatic.
• Start the Sauté: Add smashed garlic and slit red chilli (optional) to the oil. Once the garlic begins to brown, add sliced onions and sauté until soft, not crispy.
• Add the ginger-garlic paste, stir for a minute, then add the cleaned prawns. Sauté for 3–4 minutes.
• Sprinkle in the ground bottled masala generously and mix everything well.
• Add a splash of tamarind pulp and adjust salt as per taste.
• Cook for another 5–6 minutes till the masala clings to the prawns and oil begins to separate.
• Serve this fiery Prawn Sauté with rice

7. Burra Sahib’s Chicken – Colonial Fusion at Its Finest

“Burra Sahib” was the British term for a high-ranking officer or dignitary, who would often host grand luncheons or twilight dinners in the verandas of colonial bungalows across Bengal, Ooty, Shimla and the Deccan plateau region. Burra Sahib’s Chicken was not native, not British — but something in between.

It’s a fusion of Indian spices and the European touch that incorporated chicken with cream, curd, nutmeg and cumin which adds to the flavour of the dish. It was usually made for celebratory dinners, or farewell parties for the officers. A royal, slow-cooked delight with chicken, fried eggs, and aromatic spices.

Serves: 4-5 People

Ingredients:

• Chicken – 6 large pieces
• Potatoes – 11 small (whole, peeled)
• Eggs – 6 (boiled)
• Fried Onions – 1 cup (plus ½ cup more for garnish)
• Almond Paste – 2 tablespoons
• Whisked Curd – 100 gm
• Garlic Paste – 2 tablespoons (plus 1 tbsp for spice mix)
• Ginger Paste – 1 tablespoon (plus 1 tbsp for spice mix)
• Green Chillies – 3–4
• Dried Red Chillies – 4 (2 whole, 2 for spice mix)
• Green Cardamoms – 6
• Cloves – 6–7
• Cinnamon Sticks – few small pieces
• Ram Bandhu Turmeric Powder – 1.5 teaspoons (1 tsp for spice mix)
• Ghee – 2 tablespoons (divided)
• Salt – to taste
• Sugar – 1 teaspoon
• Vegetable Oil – for frying and cooking
• Water – as needed

Instructions:

1. Fry Eggs & Potatoes
   • Heat oil in a kadhai. Fry boiled eggs until golden on both sides. Remove and set aside.
   • In the same oil, add whole potatoes, sprinkle some salt, and fry until golden. Set aside.
2. Boil Chicken
   • In a separate kadhai, place chicken pieces with a little salt, garlic paste (1 tbsp) , and water just enough to cover.
   • Cover and cook the chicken for 7-8 minutes
   • Once done, strain the chicken pieces and reserve the chicken stock
3. Dry Roast Whole Spices
   • In a dry pan, roast: green cardamoms (6), cloves (6–7), and cinnamon sticks until aromatic. Set aside.
4. Prepare Spice Mix
   • In a blender make a paste using:
     • 1 tbsp garlic paste
     • 1 tbsp ginger paste
     • 2 dried red chillies
     • 3–4 green chillies
     • Slightly more than 1 tsp turmeric powder
     • 100 ml beaten curd
     • 2 tbsp almond paste
     • A splash of water to blend
   • Mix until smooth.
5. Cook Masala Base
   • In a pan, heat 1 tbsp ghee + 2 tbsp oil.
   • Add a pinch of sugar, let it caramelize.
   • Add 2 crushed dried red chillies and the roasted whole spices.
   • Once they release aroma, pour in the prepared curd-spice mix.
   • Let this cook for 5–6 minutes, until oil starts separating and masala thickens.
6. Add Potatoes & Chicken
   • Add the fried potatoes, mix gently.
   • Add boiled chicken, stir in.
   • Add ½ cup fried onions and let it simmer on low flame for 4–5 minutes.
   • Add salt to taste, keeping in mind earlier salt additions.
7. Make the Gravy
   • Add 2 cups of reserved chicken stock, stir and cover the pan.
   • Simmer on medium for 5–7 minutes until the curry thickens and oil floats on top.
8. Finish with Garnish
   • Add remaining ½ cup of fried onions and a little more ghee over the top for richness.

Serve hot:  with bread rolls, sliced bread, roti or paratha. Garnish the platter sides with the fried eggs prepared earlier.

Conclusion

These recipes are more than just food. They are edible legacy of the golden old days. They connect us to their places of origin, the customs, the lifestyle, the people who invented them and most importantly the emotions. When you cook these dishes, you will not just be cooking a meal, you will be reviving a story.

And when you choose Ram Bandhu Spices, you are honouring that story with purity, integrity and unmatched flavour.

Follow us for more such tasty and home-made recipes. Get a varied range of spices, pickles, papads etc. on our official website, www.rambandhu.com and order our best quality products today!

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