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Content creators are shifting from heavy Mughlai curries to regional millet-based dishes (Ragi, Jowar) and probiotic ferments (Kaanji, Gundruk). The trend is "hyper-local." A viewer in Kerala wants to see how to make Kappa Puzhukku (Mashed Tapioca) with sardines, while a viewer in Punjab wants Makki di Roti with Sarson ka Saag .

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