India’s culinary tradition is a rich tapestry, woven with the threads of diverse regional flavors, spices, and cooking techniques. However, as lifestyles change and globalization influences our eating habits, many traditional recipes that once defined Indian cuisine are fading from everyday kitchens. Let’s see the change in four states situated on four sides of India – West Bengal, Kerala, Goa, and Jammu, where root-level changes in ingredients, spices, and preferences are quietly reshaping the culinary landscape.
In the east of India lies West Bengal, where the tradition of using fresh, locally sourced ingredients and intricate spice blends is giving way to more convenient alternatives. One such dish is Potol Paneer that combines pointed gourd (potol), a local vegetable, with Indian-style cottage cheese. The gourd is sautéed with a fragrant blend of spices like turmeric, cumin, and coriander, then mixed with the cubes of cottage cheese (paneer) for a rich, flavorful dish. However, this traditional recipe is gradually being replaced by more convenient, globally influenced meals. Jorashasnko Restaurant still proudly serves this dish in its outlet located at the heart of City of Joy. This dish is not to be confused with a similar dish, Stuffed Gourd Dolma (potoler dolma), which is a culinary gem in its own right. The shift towards store-bought spices and quicker recipes means that the subtle nuances of Bengali cuisine are gradually being lost. This change reflects a broader trend across India, where convenience often trumps tradition.
Moving south to Kerala, the impact of modernity on traditional cooking is also evident. Kerala’s cuisine, rich in coconut, curry leaves, and an array of local vegetables, is slowly losing its connection to the land. As imported vegetables and packaged foods become more prevalent, the once common use of native ingredients like yam and raw jackfruit is declining. The result is a gradual erosion of the distinct flavors that have long characterized Kerala’s food culture.
A cuisine very similar to Kerala’s is Goan, which lies in the West of India. With its vibrant blend of Portuguese and Indian influences, it is another region where culinary traditions are under threat. The complexity of Goan recipes, which often require fresh spice blends and time-consuming preparation, is being replaced by simpler, more accessible dishes. The rich, tangy flavors of traditional Goan curries, once achieved through the meticulous grinding of spices, are now often substituted with ready-made powders. This shift not only changes the taste but also diminishes the cultural richness embedded in these recipes.
Talking about the colder, northern regions of India, such as Jammu, the connection to seasonal ingredients and the rhythm of nature has always been a cornerstone of its cuisine. However, with the increasing availability of out-of-season produce and a growing preference for convenience, traditional dishes that once celebrated the changing seasons are fading away. The gradual loss of these recipes marks a significant change in the way food is perceived and enjoyed in the region.
Across these diverse regions, the common thread is the slow disappearance of traditional recipes, driven by root-level changes in how ingredients are sourced, spices are used, and food is prepared. As these shifts continue, the risk is not just the loss of specific dishes but the fading of cultural identities that these foods represent. India’s culinary heritage is one of its greatest cultural assets, and preserving these vanishing recipes is crucial. By reconnecting with traditional cooking methods and ingredients, and by valuing the unique flavors of each region, we can keep the rich diversity of Indian cuisine alive for future generations.