Step into a delicious time machine! The 90s were a golden era of homely flavours, vibrant kitchens, and meals that brought families together. In 2025, these retro culinary treasures are making a comeback, delighting both those who remember them fondly and a new generation discovering them for the first time. It’s more than food—it’s a journey back to simpler, joyful times.

1. Bread Upma Recipe

Bread Upma was the ultimate 90s leftover makeover, and today Bread Upma is going viral again as a quick, wholesome breakfast.

Ingredients for Bread Upma:

• 6 slices of leftover bread (white or multigrain)
• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 onion, finely chopped
• 1 green chilli, chopped
• 1 tomato, diced
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• Salt to taste
• 2 tbsp coriander leaves, chopped
• Lemon juice for garnish

Method for Bread Upma:

1. Cut the bread slices into small cubes.
2. Heat oil in a pan, add mustard seeds and let them splutter.
3. Add onions, green chilli, and sauté until golden.
4. Add tomatoes, turmeric, chilli powder, and salt. Cook until soft.
5. Toss in bread cubes, mix well, and cook for 2–3 minutes.
6. Garnish Bread Upma with coriander and lemon juice.
7. Pro Tip: For a 2025 twist, try Bread Upma with sourdough or multigrain bread for a healthier bite.

2. Besan Chilla Recipe

Besan Chilla was a quick 90s breakfast, and today, Besan Chilla is trending as a protein-packed vegan crepe.

Ingredients for Besan Chilla:

• 1 cup besan (gram flour)
• ½ tsp turmeric
• ½ tsp ajwain (carom seeds)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2 tbsp coriander leaves
• Salt & chilli to taste
• Water to make batter
• Oil for cooking

Method for Besan Chilla:

1. In a bowl, whisk besan with water to make a smooth batter.
2. Add turmeric, ajwain, onions, tomato, coriander, salt, and chilli. Mix well.
3. Heat a tawa, grease lightly, and pour a ladle of batter.
4. Spread into a thin pancake and cook until golden on both sides.
5. Serve Besan Chilla with chutney or ketchup.
6. Pro Tip: Add spinach or grated carrots to Besan Chilla for extra nutrition.

3. Rava Idli Recipe

Rava Idli was a '90s innovation for quick South Indian breakfasts, and today Rava Idli is back in modern brunches.

Ingredients for Rava Idli:

• 1 cup rava (semolina)
• ½ cup curd
• 1 tsp mustard seeds
• 1 tsp urad dal
• Curry leaves
• 1 green chilli, chopped
• 1 tsp ginger, grated
• Salt to taste
• ½ tsp baking soda
• Oil for greasing idli moulds

Method for Rava Idli:

1. Dry roast rava until light golden, set aside.
2. In a pan, heat oil, add mustard seeds, urad dal, curry leaves, green chilli, and ginger.
3. Mix this tempering with rava.
4. Add curd, salt, and water to make a thick batter.
5. Just before steaming, add baking soda and mix.
6. Pour batter into greased idli moulds and steam for 10 minutes.
7. Serve Rava Idli with coconut chutney and sambar.
8. Pro Tip: For trendy 2025 Rava Idli, add cheese or herbs to the batter.

4. Aloo Paratha Recipe

Aloo Paratha was the ultimate Sunday breakfast of the 90s, and in 2025, Aloo Paratha is the star of café brunches.

Ingredients for Aloo Paratha:

• 2 cups wheat flour (for dough)
• 3 boiled potatoes, mashed
• 1 onion, finely chopped
• 2 green chillies, chopped
• 1 tsp ajwain
• 1 tsp garam masala
• 2 tbsp coriander leaves
• Salt to taste
• Ghee for roasting

Method for Aloo Paratha:

1. Knead wheat flour into a soft dough.
2. Mix mashed potatoes with onion, chillies, spices, coriander, and salt.
3. Divide the dough into balls, roll out slightly, fill with potato mix, and roll again.
4. Cook on a hot tawa with ghee until golden.
5. Serve Aloo Paratha with white butter, pickle, and curd.
6. Pro Tip: Pair Aloo Paratha with avocado dip for a modern fusion twist.

5. Vegetable Pulao with Raita Recipe

Vegetable Pulao with Raita was a '90s family lunch special, and now Vegetable Pulao with Raita is trending as a meal-prep dish.

Ingredients for Vegetable Pulao with Raita:

• 1 cup basmati rice
• 1 onion, sliced
• 1 carrot, chopped
• ½ cup beans, chopped
• ½ cup peas
• 1 bay leaf, 2 cardamoms, 1 cinnamon stick
• 1 tsp cumin seeds
• Salt to taste
• 2 cups water

For Raita:

• 1 cup curd
• 1 cucumber, grated
• Salt & roasted cumin powder

Method for Vegetable Pulao with Raita:

1. Wash and soak rice for 20 minutes.
2. Heat oil, add cumin, bay leaf, cardamom, and cinnamon.
3. Add onions and sauté, then add vegetables.
4. Mix rice, salt, and water. Cook until fluffy.
5. Mix curd, cucumber, salt, and cumin to make raita.
6. Serve Vegetable Pulao with Raita hot.
7. Pro Tip: Use brown rice or quinoa for a 2025 healthy twist on Vegetable Pulao with Raita.

6. Stuffed Capsicum Recipe (Bharwa Shimla Mirch)

Stuffed Capsicum, or Bharwa Shimla Mirch, was the '90s “fancy dish,” and now Stuffed Capsicum is a retro comeback.

Ingredients for Stuffed Capsicum:

• 4 capsicums
• 3 boiled potatoes, mashed
• 1 onion, chopped
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp chilli powder
• Salt to taste
• Oil for cooking

Method for Stuffed Capsicum:

1. Cut capsicum tops and remove seeds.
2. Heat oil, sauté onions, and mix in mashed potatoes with spices.
3. Stuff this filling into capsicums.
4. Cook stuffed capsicums in a pan until tender and lightly charred.
5. Serve Stuffed Capsicum with roti or paratha.
6. Pro Tip: Try cheese filling in Stuffed Capsicum for a 2025 viral twist.

7. Rajma Chawal Recipe

Rajma Chawal was every 90s comfort food Sunday meal, and in 2025, Rajma Chawal is back as “soul food.”

Ingredients for Rajma Chawal:

• 1 cup rajma (kidney beans) soaked overnight
• 2 onions, 2 tomatoes, pureed
• 2 tsp ginger-garlic paste
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp chilli powder
• Salt to taste
• 2 cups cooked rice

Method for Rajma Chawal:

1. Pressure cook rajma until soft.
2. Heat oil, add cumin, onions, and ginger-garlic paste.
3. Add tomato puree, spices, and cook till oil separates.
4. Add rajma with water, simmer 20 minutes.
5. Serve Rajma Chawal hot with ghee on top.
6. Pro Tip: Rajma Chawal with brown rice or quinoa is the new wellness trend.

8. Fruit Custard Recipe

Fruit Custard was the 90s birthday party dessert, and Fruit Custard is trending again in chic glass jars.

Ingredients for Fruit Custard:

• 2 cups milk
• 2 tbsp custard powder
• 4 tbsp sugar
• 1 apple, banana, mango, grapes (chopped)

Method for Fruit Custard:

1. Mix custard powder with 2 tbsp milk, keep aside.
2. Boil the remaining milk with sugar, and stir in the custard mix.
3. Simmer until thickened, cool completely.
4. Add chopped fruits and chill.
5. Serve Fruit Custard in bowls or jars.
6. Pro Tip: Top Fruit Custard with chia seeds or granola for a modern makeover.

9. Trifle Pudding Recipe

Trifle Pudding was a '90s showstopper dessert, and Trifle Pudding is now back on Instagram feeds.

Ingredients for Trifle Pudding:

• 1 sponge cake (readymade or homemade)
• 2 cups custard
• 1 cup jelly (set)
• 1 cup whipped cream
• Fruits and nuts for garnish

Method for Trifle Pudding:

1. Cut the sponge cake into cubes.
2. Layer cake, custard, jelly, and cream in a glass bowl.
3. Repeat layers, finishing with whipped cream.
4. Garnish Trifle Pudding with fruits and nuts.
5. Pro Tip: Serve Trifle Pudding in individual mason jars for a trendy look.

10. Sooji Halwa Recipe

Sooji Halwa was the essence of 90s celebrations, and today Sooji Halwa is back with healthy twists.

Ingredients for Sooji Halwa:

• 1 cup sooji (semolina)
• ½ cup ghee
• 1 cup sugar
• 3 cups water
• ¼ cup cashews and raisins
• ½ tsp cardamom powder

Method for Sooji Halwa:

1. Heat ghee, roast sooji until golden and fragrant.
2. Boil water with sugar separately.
3. Slowly add sugar water to the roasted sooji, stirring constantly.
4. Cook until thick, add cardamom and dry fruits.
5. Serve Sooji Halwa hot.
6. Pro Tip: In 2025, Sooji Halwa with jaggery or coconut sugar is trending as a healthier dessert.

Nostalgia never tasted so good. These retro favourites are more than recipes—they’re memories waiting to be recreated. Have a retro-inspired creation of your own? Upload your recipe on Foodism and share your kitchen magic with food lovers across India. Let the flavours of the past inspire the meals of today!