Uttar Pradesh, a state known for its rich history and diverse culture, has an equally diverse culinary heritage. From the royal kitchens of Awadh to the rustic flavours of Bundelkhand, UP’s cuisine has been shaped by generations of traditions. However, amidst the growing popularity of fast food and fusion dishes, many authentic and traditional recipes have faded into obscurity.
Let’s journey back to rediscover some of these forgotten gems of Uttar Pradesh’s culinary landscape.
1. Baati Chokha – The Rural Delight
Baati Chokha, often associated with Bihar, is equally popular in the eastern regions of Uttar Pradesh. This simple yet flavourful dish consists of wheat dough balls (baati) baked over an open flame and served with chokha—a mashed preparation of roasted eggplant, tomatoes, and boiled potatoes, seasoned with mustard oil and spices. In the past, this meal was a staple for farmers and travelers due to its long shelf life and high nutritional value.
2. Tahri – The Forgotten Awadhi Pulao
Tahri is often mistaken for vegetable biryani, but it holds a unique place in Awadhi cuisine. Traditionally, Tahri was made using fragrant rice, yellow turmeric, and seasonal vegetables, slow-cooked to perfection. This one-pot dish was a favourite in royal kitchens as well as among common households, but it has now been overshadowed by modern biryanis and pulaos. (Tahri is a vegetarian dish that's similar to pulao, but uses whole and ground spices, while pulao is usually made with whole spices. Both dishes are made in one pot and can be made with vegetables or meat. )
3. Gular Ka Halwa – A Dessert Lost in Time
Made from cluster fig (gular), this halwa is a lesser-known delicacy of Uttar Pradesh. Rich in natural sweetness and nutrients, Gular Ka Halwa was a popular sweet dish in many homes, especially during festivals. Prepared using figs, ghee, milk, and sugar, this forgotten dessert is a must-try for those who appreciate traditional sweets.
4. Fara – The Desi Dumpling
Fara, a nutritious dish from eastern Uttar Pradesh, is made from rice flour or wheat flour, stuffed with chana dal paste, and steamed to perfection. It is served with a drizzle of mustard oil and chutneys. Similar to momos but deeply rooted in Indian tradition, this dish is now rarely found in urban households.
5. Kachri Ki Chutney – A Tangy Relish
Kachri, a wild variety of cucumber, was once widely used in chutneys across the rural belts of Uttar Pradesh. This tangy and slightly spicy chutney, made with kachri, garlic, and mustard seeds, was a perfect accompaniment to traditional meals but has almost disappeared from modern kitchens.
6. Chana Dal Ki Barfi – The Unique Sweet Treat
While besan (gram flour) is commonly used in sweets, the use of whole chana dal (split Bengal gram) for making barfi was a special culinary art of Uttar Pradesh. Slow-cooked with milk and ghee, this sweet was once a delicacy during festive occasions but has now been replaced by more commercial sweets.
7. Mathura Ke Dubki Wale Aloo – The Temple Prasad
A dish closely associated with the holy city of Mathura, Dubki Wale Aloo is a no-onion, no-garlic potato curry, cooked in a thin, spiced gravy. It was traditionally served as prasad in temples along with kachoris. Though still available in select places, this dish is no longer a household name.
Reviving the Lost Culinary Heritage
The rich culinary heritage of Uttar Pradesh deserves to be preserved and celebrated. By reviving these forgotten recipes, we not only honor our ancestors’ food traditions but also embrace sustainable and nutritious eating habits. Next time you’re in the kitchen, why not try making one of these lost dishes and experience a taste of history?
Have you tried any of these forgotten recipes? Share your thoughts and experiences in the comments below!
Neerja Bhatnagar
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