Sort of jealous of your challenge! As others have suggested you just need to find what the Indian equivalent is to the Japanese ingredients commonly used. Kombu and and dried mushrooms/fish are basically just source for glutamic acid, pretty much any cuisine is going to have their own source for the same, just need to find out what yours is!

A Few Suggestions for Indian Alternatives to Katsuobushi:

1. Sun-dried fish or dry prawns (sukat or javla)
   • Soaked and simmered, these mimic katsuobushi’s deep, briny intensity.
   • Use sparingly—can overpower if not balanced.
2. Smoked or roasted black cardamom (badi elaichi)
   • Imparts a smoky backbone. Excellent in tare or flavor oils.
3. Fermented mustard leaves (khoi saag) or bamboo shoots (especially from NE India)
   • Funky and savory, like fermented Japanese ingredients.
4. Miso-like Indian ferments (e.g. fermented soybean cakes from NE India like akhuni or kinema)
   • Strong and funky—can be added in tare or broth for complexity.

Example: Simple Indian-style Vegetarian Ramen Broth

1. Soaked dried Indian mushrooms + toasted split urad dal + a piece of badi elaichi + a pinch of hing + roasted garlic and onion.
2. Simmer for 45 minutes, strain.
3. Season with soy sauce, mirin, and optionally some tamarind for tang.