This dish originates in Bihar and Jharkhand and features a stuffed flatbread made with wheat flour and chickpea flour, traditionally filled with a lentil mixture and cooked in a clay oven.
This sweet fried cookie from Bihar is typically made with wheat flour, ghee (clarified butter), and jaggery. It's slowly becoming less common as commercially produced sweets gain popularity.
This savory fritter from North India contains cannabis leaves along with chickpea flour and spices. Due to changing social attitudes and legal restrictions, it's becoming harder to find.
This Rajasthani dish uses dried wild beans (sangri) cooked in a yogurt-based gravy. As these beans require specific foraging techniques, the dish is becoming less prevalent.
While chutneys are still common, the traditional labor-intensive process of grinding garlic with a mortar and pestle is being replaced by blenders, leading to a potential loss of the distinct flavor profile.
This flavorful Kerala dish features slow-cooked mutton or beef with spices and coconut. The time-consuming preparation and changing food preferences threaten its future.
This Mughal-era dish involved using the spongy core of the shola plant (Aeschynomene aspera) as a base for a meat kebab. Due to environmental concerns and the tedious preparation, it's becoming a rare find.
This traditional Bhojpuri meal features a combination of lentils, rice, and a sweet fried dish called churma. With changing lifestyles and faster food options, it's becoming less frequently prepared at home.
This Bengali sweet dish is a thin crepe filled with a coconut and jaggery filling. While still found in some regions, it's facing competition from commercially produced sweets and changing preferences.