From the royal kitchens of Gwalior to the tribal hearths of Mandla and Chhindwara, Madhya Pradesh boasts a culinary heritage as vast and vibrant as its landscape. While dishes like poha-jalebi, bhutte ka kees, and dal bafla have carved their place on urban menus, there lies a treasure trove of forgotten recipes—once staples in homes and festivals—that are now fading into oblivion.
Let’s take a journey into the culinary past of Madhya Pradesh and rediscover the lost recipes that once defined the soul of its diverse regions.
1. Gulab Jamun ki Sabzi (Malwa Region)
Yes, you read that right. In parts of Malwa, especially around Indore and Ujjain, the beloved sweet gulab jamun was once transformed into a savoury curry. Made with fried khoya balls simmered in a tomato-onion-spice gravy, this dish was often served during festive thalis. The blend of sweet and spicy was an acquired taste, but deeply satisfying once loved.
2. Mahua Laddoo (Tribal Belt – Mandla, Dindori)
The mahua flower, rich in nutrients and used in local liquor, was traditionally sun-dried and mixed with millets or rice flour, jaggery, and ghee to create Mahua Laddoos. These energy-packed treats were especially made for long journeys and post-harvest celebrations. Today, with urbanisation and the fading of tribal customs, this recipe is rarely passed down.
3. Charota (Gond Tribal Cuisine)
A simple but soulful preparation made from local wild greens, black lentils, and fermented rice, Charota was a tribal answer to modern-day probiotic meals. It had a unique sour taste and was believed to aid digestion and immunity. The recipe existed only in oral tradition and now risks being forgotten completely.
4. Baasi Bhaat with Lahsun-Chutney (Bundelkhand)
Baasi Bhaat, or fermented leftover rice, was once a staple breakfast across rural Madhya Pradesh. Served cold with raw onion, green chilli, and a fiery garlic chutney, it was a humble farmer’s meal that kept them cool and energised. With changing lifestyles and the stigma around ‘leftovers’, this nutritious dish is now rarely seen.
5. Imli ki Kadhi (Malwa and Nimar)
Unlike the usual yoghurt-based kadhi, this version uses tamarind pulp, besan (gram flour), and a medley of local spices. The result is a tangy, slightly sweet-sour curry often served with steamed rice or jowar roti. The recipe was once a monsoon favourite but has been overshadowed by its North Indian cousin.
6. Chironji Ki Dal (Mahakoshal)
This luxurious lentil dish uses chironji seeds, now mostly found in desserts, as the main protein. Cooked slowly with milk and mild spices, Chironji ki Dal was often made during temple offerings or in royal feasts. Due to the rising cost of chironji, this recipe is now a rare gem.
Why Are These Recipes Disappearing?
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Urbanisation and the shift to fast food
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Loss of oral culinary traditions
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Modern health trends are sidelining regional ingredients
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Lack of documentation and storytelling around these dishes
Bringing Them Back – One Recipe at a Time
As food lovers, we have the power to revive our culinary heritage. Talk to grandparents, ask home cooks, visit tribal fairs, and try recreating these dishes. Platforms like YouTube, food blogs, and regional food festivals are ideal spaces to showcase them.
Madhya Pradesh's lost recipes are more than just food—they are stories of survival, joy, climate, and culture.
Have you heard of any such forgotten dishes from your family or village?
Share them in the comments below or tag us on Instagram @petpujablog. Let’s bring the forgotten flavours of Madhya Pradesh back to our plates—and hearts.
Disclaimer:
The recipes shared in this blog are based on traditional knowledge gathered from public sources, local conversations, and online research. We do not claim original authorship or firsthand tribal expertise. Some ingredients and methods may not suit everyone—please exercise caution, especially with wild or unfamiliar foods. When in doubt, consult local experts or avoid consumption.
Neerja Bhatnagar
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