Here are 8 forgotten culinary gems that deserve a revival.

Bhutte Ka Kees, a delicious dish from Indore, made with grated corn slow-cooked in milk, ghee, and spices. it's creamy, mildly sweet, and bursting with flavors.

Chhena Poda, a caramelized baked cheesecake made with fresh chhena, sugar, and cardamom. this dessert was accidentally discovered and remains a rare treat.

Goan Prawn Balchao, a spicy, pickled prawn dish preserved in vinegar and chilies, influenced by portuguese cuisine. traditionally eaten with rice or bread. a fiery, tangy seafood delight with colonial roots.

Locho, a soft, steamed gram flour snack that originated in surat. initially a cooking mistake, it turned into a much-loved street food. it's a healthy and delicious alternative to deep-fried snacks.

Dal Bafla, a lesser-known cousin of rajasthani dal baati, Dal Bafla consists of wheat dough balls boiled before baking, making them softer inside. Served with ghee and spicy dal, it's a nutritious delight. it is a healthier, softer alternative to Baati with the same rich flavors.

Siddu, a stuffed steamed bread filled with walnuts, poppy seeds, and spices, typically enjoyed with ghee or dal. a traditional Himachali winter delicacy. it's a warm, energy-packed dish for cold climates.

Sannata, a unique buttermilk-based curry infused with roasted spices, often paired with millets or rice. once common in rural kitchens, now almost forgotten.

Khar, an alkaline dish made with raw papaya, pulses, and a special ingredient, sun-dried banana peel ash. it's a staple of assamese cuisine but rarely found outside the region.