Remember the dishes your grandparents used to rave about? Well, they’re trending again. In 2025, Indian food lovers are ditching fast food fads and rediscovering regional gems packed with nostalgia, flavor, and history. These 7 traditional dishes are making a delicious comeback, and it’s time you had a bite.
1. Pathrode – Karnataka
What it is:
A steamed roll made of colocasia leaves, rice, and a masala paste of coconut, tamarind, and jaggery.
Why it’s trending:
With millets and leafy greens getting health halo status, this iron-rich, gluten-free coastal delicacy is being revived in home kitchens and cafes alike.
2. Sidu – Himachal Pradesh
What it is:
A slow-cooked, fermented wheat bread stuffed with walnut or poppy seed filling, usually served with ghee and dal.
Why it’s trending:
Himachali food is having a moment thanks to tourism in the hills and a growing love for gut-friendly fermented foods.
3. Thecha Bhakri – Maharashtra
What it is:
Bhakri (millet flatbread) paired with a fiery, hand-crushed chili-garlic chutney called thecha.
Why it’s trending:
It’s rustic, bold, and viral-worthy thanks to food vloggers filming spicy thecha challenges and local dhabas going digital.
4. Bhey (Lotus Stem Curry) – Punjab
What it is:
Sliced lotus stem cooked with spices and a tomato-onion base, often served with roti.
Why it’s trending:
This crunchy, high-fiber root is showing up on trendy Delhi menus, as Gen Z explores plant-based proteins from Punjabi households.
5. Khura – Arunachal Pradesh
What it is:
A pancake made from buckwheat flour, traditionally eaten for breakfast in tribal regions.
Why it’s trending:
As Northeast cuisine gains national visibility, dishes like khura, gluten-free, earthy, and deeply local, are starring on café menus in urban India.
6. Chhena Jhili – Odisha
What it is:
A lesser-known cousin of gulab jamun, made with fresh chhena (cheese curds) and deep-fried in syrup.
Why it’s trending:
Thanks to the success of rasgulla and Odisha’s sweet diplomacy, this rich dessert is being rediscovered, rebranded, and even packaged for gifting.
7. Meen Moilee – Kerala
What it is:
A creamy coconut-based fish curry made with minimal spices and subtle flavors.
Why it’s trending:
With a rise in coastal fine-dining experiences and wellness-conscious seafood diets, this subtle, comforting curry is becoming a favorite on urban menus.
Final Note
In 2025, food isn’t just about taste, it’s about roots, identity, and storytelling. These regional dishes are more than just meals; they’re culinary time machines connecting generations. As chefs, home cooks, and food creators revive old favorites, India’s food future is proudly rooted in tradition.
FAQs
Q: Where can I try these dishes if I’m not from the region?
A: Many regional restaurants and food delivery platforms now offer these in urban areas. Some even offer frozen or ready-to-eat versions online.
Q: Are these dishes difficult to make at home?
A: Not necessarily! Several food creators on YouTube and Instagram are sharing simplified versions. Ingredients are increasingly available across the country or online.
Q: Why are traditional dishes trending now?
A: There’s a global move toward authenticity, nostalgia, and wellness, and traditional Indian food checks all the boxes: flavor, heritage, and nutrition.
