India’s street food culture is a riot of colors, spices, and flavors. But while dishes like samosas, chaat, and pani puri have gained global popularity, there’s a treasure trove of lesser-known ancient street foods that have been delighting local palates for centuries — and you’ve probably never heard of them.
In this post, we’ll take you on a delicious journey across India, exploring historic recipes, cultural heritage, and unique street eats that predate modern food trends by hundreds of years.
Let’s start in the enchanting hills of Meghalaya, where the indigenous Khasi tribe has been cooking up a fermented rice dish called Kharzi for generations. Prepared using leftover rice, mustard oil, and fermented bamboo shoots, Kharzi offers a pungent yet earthy taste that’s rich in probiotics.
Often sold in small local stalls or marketplaces, it’s considered both a comfort food and a digestive aid. Its distinct tang comes from the fermentation process — a technique rooted in ancient preservation methods.
Moving south, you’ll encounter Pathrode, a monsoon-season delicacy from Karnataka’s coastal regions. Made with colocasia (taro) leaves, spiced rice flour paste, and grated coconut, this steamed and sometimes shallow-fried dish has Ayurvedic origins. The leaves are known for their detoxifying properties, making Pathrode both delicious and healthy.
In ancient households, this was a staple snack prepared during the harvest festivals. Today, you might still find it in traditional Udupi eateries or roadside stalls if you know where to look.
In Indore, a city famed for its food scene, lies a street-side legend: Bhutte ka Kees. This age-old snack is made from grated fresh corn kernels cooked with ghee, green chilies, mustard seeds, and milk. It’s soft, spicy, and slightly sweet — a textural delight with each spoonful.
Though it sounds simple, Bhutte ka Kees is a legacy dish that dates back to royal kitchens of the Holkar dynasty. It’s served piping hot and garnished with fresh coriander and lemon. Perfect for monsoon evenings!
If you’re a cheese lover, you’ll fall for Kalari Kulcha, often dubbed as “Kashmiri mozzarella”. Kalari is a traditional cheese made from raw cow or goat milk, and it’s shallow-fried until golden brown with a soft, molten center. Served inside a hot kulcha (flatbread), it becomes the perfect street food sandwich.
This ancient cheese-making tradition goes back to the Gujjar nomadic tribes, and today, Kalari stalls in Jammu & Kashmir serve locals and tourists alike — though you rarely see it outside the region.
Long before baked goods and barbecue became trends, there was Litti Chokha — a rustic dish from Bihar and parts of Uttar Pradesh. Litti are whole wheat balls stuffed with roasted gram flour, ghee, and spices, traditionally cooked over coal or cow-dung fire for a distinctive smoky flavor.
Served with Chokha — a mashed mix of eggplant, tomatoes, garlic, and chilies — this ancient farmer’s food has fed generations and is now making a comeback on urban street food menus.
Think fried chicken is an American thing? Meet Farcha, a spicy, crumb-fried chicken dish with Persian roots brought to India by the Parsi community. It’s seasoned with ginger, garlic, garam masala, and chili powder, then dipped in egg and deep-fried to a crisp.
Popular during Parsi festivals, you’ll sometimes find Farcha served in Parsi cafes in Mumbai, though it remains a hidden gem on most street food trails.
Khichu might look like a doughy lump, but it’s a soft, spicy rice flour snack steamed to perfection and drizzled with chili oil or pickle masala. This humble dish was originally made as a precursor to papad (thin, crisp lentil wafers), but locals began to enjoy the warm, pliable dough as a snack itself.
Served hot by street vendors, especially in Gujarat during monsoons, it’s comfort food with a nostalgic touch.
So why are these foods not on every Indian restaurant menu around the world?
The answer lies in regionalism and preservation. India’s culinary diversity is so vast that many of these ancient dishes have stayed local, passed down through generations rather than formal recipes or restaurants. Many require time-consuming traditional techniques, rare ingredients, or have simply never been marketed beyond their communities.
But now, there’s a shift — food lovers and restaurateurs are rediscovering these culinary gems and giving them a place on modern menus.
If you’re in Ontario, and craving an authentic Indian food experience, there’s good news: some places are beginning to introduce these traditional recipes with modern flair.
At Chai and Chutney, you can discover carefully crafted dishes inspired by these ancient street foods. Think of it as a passport to India’s historic food lanes — without ever leaving your neighborhood.
Whether you’re new to Indian cuisine or a seasoned foodie, these rare, traditional flavors will give your palate a journey worth remembering.
Let’s be honest — there’s more to Indian food than tikka masala and naan. If you want to taste something truly special and deeply rooted in culture, these lesser-known ancient street foods offer an unforgettable experience.
Spicy. Tangy. Earthy. Ancient. Unique.
From fermented rice to fire-roasted wheat balls and spiced steamed dough — these are the flavors of India’s past still sizzling in the present.
Don’t miss your chance to explore these time-honored tastes. Visit the top Indian restaurant in Ontario and indulge in the authentic, regional street food of India — crafted with tradition, served with pride.
We make Etobicoke a diverse place, introducing you to the feel of Indian streets. We believe in authenticity and freshness of flavours, resonating in each bite of our dishes.
