Food from different parts of India, the history and heritage behind authentic Indian foods.
There are several food-related traditions from ancient times in India, that may seem archaic, outdated, and even irrelevant to those who value only the modern and glitzy methods. But look closely and scratch beneath the surface… you will find a rich tapestry of scientific temper and relevance. Let us look at a few such traditions, especially pertaining to food.
Promoting nutritional diet and a healthy living, the Ministry of Ayush made a new beginning on Monday by making ‘Ayush Aahaar’ available at its canteen at Ayush Bhawan.
From the backyards of south and west India to the homes, wellness centres and grocery stores of the north, the green coconut has, indeed, made a big leap. Its spiralling popularity also indicates a high jump in the health awareness levels of the common people.
Millets are marvellous sources of nutrition. Traditional and rural societies everywhere in the country and agricultural scientists in the top echelons of the Indian government have long known it. But it took free India 70 years to notify millets as “Nutri-Cereals”–in 2018–which was also nationally declared as “The Year of Millets”.
We have often seen at home, the grandparents share their food with the young ones saying – Give the food to the kids, they need it more than us.” This is very dangerous when our elders start feeling that now they don’t need to eat like before. We understand that energy requirements decline with age but not the needs of the body. Their appetite reduces with time, but the body still needs proper nutrient intake. This need has to be taken care of with less quantity and more quality.
As a part of Prime Minister Street Vendor’s AtmaNibhar Nidhi (PM SVANidhi) Scheme, Ministry of Housing & Urban Affairs (MoHUA) has entered into an MoU with Swiggy, the leading food ordering and delivery platform in India, to onboard street food vendors on its ecommerce platform, giving them online access to thousands of consumers and help these vendors grow their businesses.
This immunity-boosting kadha recipe that can be prepared with some common herbs and spices like tulsi, ginger, turmeric, mulethi, cinnamon, black pepper and cloves.
Green, spiky and with a strong, sweet smell, the bulky jackfruit has morphed from a backyard nuisance in India’s south coast into the meat-substitute darling of vegans and vegetarians in the West.
Now, in 2020, there is a chance that a culinary delight from traditional Hindu culture can play a role in effecting a food-based resistance to the spread of COVID-19 mortality rate by boosting the resistance of the body.
Now Indian scientists have found one more reason for us to fall in love with curd all over again! They found that curd made of milk from a pure Indian cow breed can be more beneficial as it contains several useful bacterial species that can fight Aflatoxin B1, a lead culprit for stomach aches. Researchers say that curd prepared from the milk of Malnad Gidda cow can soak in aflatoxin B1 from ingested foods.
