Reviving Coastal Flavours: Forgotten Ingredients Make a Comeback in India

India’s coastal kitchens, once celebrated for their rich culinary heritage, are seeing a revival of forgotten ingredients that have quietly shaped regional flavours for generations. With thousands of kilometers of coastline, the country has an abundance of spices, fruits, and aromatic ingredients that were once staples in every home but have slowly disappeared from modern cooking. Today, both chefs and home cooks are rediscovering these treasures, bringing them back into kitchens with renewed appreciation for their taste, nutrition, and cultural value.

Among these ingredients, kokum stands out as a tangy, ruby-coloured fruit native to India’s western coast. Traditionally used in curries, sol kadhi, and seafood dishes, kokum delivers a perfect balance of tart and sweet flavours while also offering natural cooling properties. Its return in modern kitchens highlights not only its versatility but also the coastal tradition of combining taste with wellness.

Another rediscovered gem is Tikhli Mirchi, a tiny but fiery chili that has long defined Konkani and Goan meals. Unlike common commercial chilies, it provides an earthy, layered heat that enhances dishes without overwhelming them. The revival of Tikhli Mirchi reflects a growing interest in regionally grown, sustainable ingredients and the importance of preserving authentic local flavours.

Karvur, a spice with a warm, smoky aroma and a subtle bitterness, is also making a comeback. Once common in Konkan and Malabar kitchens, it adds depth to fish curries, chutneys, and roasted masalas while supporting digestion. Bringing karvur back into kitchens is part of a wider effort to reconnect modern cooking with India’s coastal spice heritage.

Tamarind, with its distinct sour-sweet profile, has long been central to Kerala and Konkan cuisine. Used in seafood curries, rasams, and chutneys, it balances flavours and evokes the nostalgia of heirloom recipes and seaside kitchens. Its reintroduction highlights the importance of preserving ingredients that carry both taste and cultural memory.

At the heart of this revival is coconut, the defining ingredient of India’s coastal cuisine. From coconut milk and flesh to oil, this ingredient has shaped regional flavours for centuries, enriching curries, balancing spices, and nourishing everyday meals. Today, coconut is being used in modern culinary creations as well—vegan desserts, sorbets, and artisanal oils all showcase its versatility. Coconut continues to connect contemporary kitchens with India’s rich coastal heritage.

As India embraces slow food, locally sourced produce, and mindful eating, these historic coastal ingredients are gaining attention once again. Their revival is not just about flavour—it is about sustainability, regional identity, and celebrating India’s culinary legacy. By bringing back these ingredients, modern cooks are creating dishes that are wholesome, balanced, and timeless, ensuring that India’s coastal kitchens remain a source of inspiration for generations to come.