Let's start Sunday mentioning your local dishes those are historically and traditionally part of your daily kitchen.
Location: Mirzapur (UP), North Central India
Dietary Habit: Traditionally Vegetarian
Primary Cooking Oil: Sarson / Kadu (Mustard) Oil
The 15-Year Shift: Fifteen years ago, Bajra (Pearl Millet) was a daily staple alongside wheat. Today, Rice has entirely replaced Bajra, but it is strictly eaten only during the morning meal. Bajra consumed only in winters now.
The Daily Menu: For our main morning meal, we have Roti, Sabji, Dal (Arhar, Urad, Chana, Matar, Kesar), and Mattha (Whey). Fifteen years ago, this morning feast heavily featured Bajare ka Bhaat and Bajare ka Kocha (a thick roti) loaded with pure Ghee. For our lighter night meal, we consume just Wheat Roti and Sabji, or Milk and Roti or Tehri.
Non-Vegetarian Frequency: Non-vegetarians cook chicken or fish about two to three times average a month. Usually cooked outside home and separate from Home's kitchen.