From Humble Plates to 5-Star Hotels: 9 Indian Dishes Now Premium Delicacies

• Litti Chokha, once a staple for farmers, is now a metropolitan restaurant dish, elegantly presented and drenched in desi ghee.
• Dal Makhani, originally simple black lentils, transformed into a 'luxury comfort food' with butter and cream, now marketed as '12-hour slow-cooked'.
• Khichdi, once a 'sick-bed meal', is now a 'detox meal' and 'one-pot nutrition bowl' in premium establishments, enhanced with truffle oil.
• Ragi Mudde, a laborers' energy source, is now celebrated as a supergrain in urban cafes, promoted for its calcium and gluten-free benefits.
• Sarson ka Saag and Makki ki Roti, a seasonal winter dish, is now a premium platter in high-end restaurants, its rustic charm a marketing point.