Food for Sustainability: Pioneering Solutions for Tomorrow

Sustainability is a crucial concept in all aspects of social, cultural, economic, and political life. Food sustainability involves environmentally friendly food production, efficient resource use, self-sufficiency for farmers, and improved quality of life for communities involved. Addressing the overuse of resources in the global food system, accessibility to healthy and safe food for all is very much important. focusing on natural resource preservation and decent working conditions is crucial for sustainable development.

"Annam Brahmam," which translates to "Food is God," is mentioned in ancient Indian texts. In India, food is traditionally treated with respect and reverence, almost like a prayer to God. Eating seasonal, locally grown produce and being thrifty by creating as little waste as possible have long been the norm. The Indian diet is primarily plant-based, reducing its carbon footprint through local consumption of pulses, vegetables, fruits, and other locally grown products, a principle encouraged by ancient medicinal systems. 

Ayurveda suggests eating food with bare hands not only reduce the use of cutlery it also feeds the body and mind. Eating with hands serves as protection to the tongue. The hands act as a temperature sensor, and it becomes easy to gauge the temperature before putting the hot food in the mouth. Before the invention of refrigeration technology, ancient communities had discovered the secret of storing perishable food items for consumption around the year. The method involved sun drying or storing food in salt/sugar/lemon solution or oil. The science of pickles is a way of preserving food. Indian pickles are famous around the world, and they are made using the most sustainable method.

Indian communities are utilizing creative methods to reduce food waste and waste. One such method is repurposing vegetable peels into chutney, which can be used as a meal accompaniment. Ancient locals adapted to seasonal food, preparing dishes with local seasonal products, salt, spices, and non- mechanized kitchen tools. These sustainable traditional practices for food are still prevalent in large parts of India which helps in energy reduction, reduction in food wastage, and make the best use of natural resources. So, it is very important to explore and share the knowledge among all so that we all can contribute to saving our planet by creating a food system that nourishes both people and the environment.

In this era where global challenges are massive, there is an urgent need to apply sustainable food saving systems at all food processing and cooking areas. Through collaboration, innovation, and collective action, hotels and resorts can make a meaningful difference in preserving the planet and promoting social equity for generations to come. We all as a hospitality professionals must prioritize sustainability in by reducing environmental footprints and supporting local communities.

 

Understanding Traditional Foods: Going Back to our Culinary Roots

Understanding Traditional Foods: Going Back to our Culinary Roots 

Blessed with a rich and varied cultural heritage, India is home to various foods from the country's different regions. The country's geographical and cultural differences and its variety in local produce, traditions, temperament, and eating habits are the various factors that are responsible for this diversity in its cuisine. To truly understand a country's culture, one need not look much further than the foods people eat and how they are prepared, served, and consumed. Food is also instrumental to rituals and traditions, religious beliefs, and the bringing together of the family unit.

Every part of the country boasts vibrant food traditions based on seasons, festivals, cycles of Agricultural practices, celebrations, weddings, feasts, and even fasts and funerals. At different points in its history, due to rule by invaders, India was influenced by many foreign cuisines and, of course, the countless traditions that an ancient civilization developed over the centuries. Many local Indian culinary practices are still known outside their regions. New political boundaries arise, but culinary boundaries do not coincide with political ones.

The most decisive influence on Indian cuisine is Ayurveda. It is knowledge concerning the maintenance of long life. Life combines the mind, body, and soul. One of the wonders of Indian cuisine is that every meal is a feast. It is almost impossible to keep track of the innumerable recipes used exclusively for particular ceremonies and festivals. Preserving and promoting the traditional recipes from the treasure trove of Indian cuisine is very important. The regional food of India is among the country’s intangible cultural heritage.

Government Initiatives, stakeholders, Hotel management colleges, and Hospitality sectors play a significant role in preserving traditional food by cooperating with them in menus and syllabi so that future generations can understand its importance.Food is only one aspect of all cultural traditions, yet it is probably one of the most persistent. Food is a source of pleasure, comfort, and security. Food is also a symbol of hospitality, social status, and religious significance, with the changing lifestyle and working population residing and changing the culture of generations becoming more cosmopolitan in their lives and food habits as well. There have been tremendous changes in food habits and intake patterns owing to the increase in changing lifestyles, women's employment, per capita Income, and other environmental factors.

Traditional food is locally sourced, fresh, and seasonal food. We've been eating it since we were young, so our bodies are accustomed to it. It is superior to junk food since it can be quickly produced without preservatives or copious amounts of saturated fat. Traditional foods are low in calories and ideal for maintaining weight. They are substantially healthy for the heart because they contain less saturated fat. Only traditional foods include many crucial oils and vitamins.

Modern chefs will make a much more effort to help protect the environment they source their products. They feel a sense of responsibility for transferring food awareness to their guests. Currently, the first step towards bettering our understanding of nature seems to be to put ourselves in the farmer's shoes. Millets that were once integral to the Indian diet lost their way. Millets were part of daily consumption but were not traded so much in India, but they are back as a healthy superfood. There is greater acceptance and adoption of traditional millet-based dishes nowadays.

Our food has a long and diverse history lot has been lost in terms of culinary heritage. Nevertheless, there is concerted effort today to do more to preserve a community’s food culture. Documenting the food culture of various communities is a way to remind us and the generations ahead of our strong culinary heritage. Feel Proud of our Traditional Indian Cuisine and try to understand the roots of its origination with emphasizing the science and culture behind it.

 

I recommend everyone to consume nourishing food and maintain a healthy lifestyle keeping our traditional values sustainable.

 

Dr. (Chef) Prem Ram

RITUALS A KEY ASPECT OF OUR LIVES

Rituals a key aspect of our lives

Food is an important aspect of our lives. In a ritual context it is an expression of love, sorrow, life, and happiness as it reflects our rituals and cultures philosophies. Rituals refer to special religious practices influenced by food choices, different occasions guide food choices as food choices are related to gods, and are decided by value systems.

From our childhood we see lot of ritual practices followed by our parents, family members and in society. we are encouraged and introduced to follow various rules, rites, rituals, and religious practices that seem to be a part of our religious ceremonies. More often we blindly followed our rituals because our elders have been observing them and we are told that we must follow them too. We conveniently refer such rituals as superstitions because we lack the necessary understanding about them, unaware of our ignorance. There are logical explanations for all don’t and do’s but most of us are unaware of the science behind the rites we perform. Our parents and the pundits themselves are usually unaware of the truth. Therefore, it is a necessity that we need to research and understand the reasoning that guides the rituals and rites.

We follow specific food intakes on certain rituals to make our life meaningful. Hindus honour their departed relatives and remember their ancestors during the Shradh, a sort of karmic debt owed to our ancestors. During this period, they prefer to eat exclusively vegetarian food and also no meat, poultry, eggs, or stale or rotten fruits or grains are served as an offering in pooja. Have we ever wondered why so?

Indian customs and rituals not only add value to life but also are essential tools to connect to the Self. These rituals and customs have their foundation in scientific spirituality. The use of scientific knowledge for solving problems in our lives and the use of spiritual knowledge for attaining 'Moksha' (Liberation) through positive philosophy has been advised in our scriptures.

Rituals have been intended to fulfill man's desires to help him live in synchronization with his physical environment and spiritual world by paying homage to his departed ancestors and pacifying god through his deeds for his final spiritual ascension. An equilibrium between the mind, body and soul along with society and family is very much important to sustain the spiritual life.

KRISHNA JANMASHTAMI: SELF-REALIZATION THROUGH UNITY OF CULTURE

 

KRISHNA JANMASHTAMI: SELF-REALIZATION THROUGH UNITY OF CULTURE

Janmashtami is celebrated with great fervor and zeal in India on the 8th day of the dark fortnight which is called Ashtami of Krishna Paksha as per the Hindu Calendar, an auspicious day of birth of lord Krishna on this planet. Lord Krishna is the incarnation of lord Vishnu and is the most powerful soul ever. His birth took place in Mathura and that’s why the Mathura is called Krishnabhumi.

Krishna's Birth itself symbolizes the path of knowledge from “Darkness towards the light”. Birth in the prison symbolizes self-realization out of ignorance. Ashtami depicts the eight principles of Ashtang Yoga with practice (Abhyasa) or hard work. The journey to self-realization involves the removal or shedding of ignorance through eight spiritual principles as described by the Yoga Sutras of Patanjali named yamas (abstinences), niyama (observances), asana (postures), pranayama (breathing), pratyahara (withdrawal-self extraction), Dharana (concentration), dhyana (meditation) and samadhi (self-realization).

Chinmaya magazine Under Krishna Demystified by Bhavit Mehta (Sep 2010), provides a beautiful explanation of the symbolism contained in the image of Sri Krishna.

·  Lotus (Kamala) is the symbol of purity and enlightenment; the pure spirit arises from the “dirty” waters of the emotional mind.

·  The flute (murali) represents much more than just enchanting music. Each of its seven openings represents our various faculties: five senses, mind, and intellect. When we surrender our personality to Him, the music that flows out through us is the divine melody of Krishna, bearing the touch of His glories and perfections.

·   His Peacock feather (mora-pankha) is a symbol of beauty and knowledge.

·  Corresponding to the ocean and the sky, with one depicting the universal depth and the other the vastness is the blue body (Shyama-varna) conjointly reflecting the infinite.

·  His yellow garment (peelu-pitambara) symbolizes light, that covers only his body i.e., only the lower regions of the cosmos. Beyond it is a region of abysmal darkness, with no light but its galaxy of colors and its sounds and echoes.

·    Krishna also known as Gopal, the word ‘go’ also means ‘senses and ‘pal’ mean nurture–so Krishna nurtures our five senses. Krishna takes cows to graze and protects them from everything cow symbolizes earth as she has earth-like forbearance and the capacity to feed mankind. Metaphorically, Krishna protects the earth from evils and sustains it.

The renowned "Chappan Bhog," a vegetarian platter composed of 56 delicacies from across the nation that is considered as beloved by Lord Krishna, is really what makes the Janmashtami festival platter unique. the dishes celebrate different rasas or emotions. "The dish must contain the following five flavors or rasas: savory, sweet, sour, salty, and spicy. It is a symbol of the oneness and the unity of our culture,"

Lord Krishna's favorite food is Makhan mishri, which is why the famed Chhapan Bhog offered on the occasion of Janmashtami is unsatisfactory without a bowl of Makhan Mishri as a bhog, which is not just delicious but also full of health benefits.

During fasting, many people enjoy the Falahari meal. Dhaniya Panjiri, is offered as Janmashtmi prasad as eating grains is often prohibited during fasting so coriander seeds are used in place of wheat flour, panjiri is often served with Charnamrit. Coriander helps in promoting digestive functions.

It took Krishna (self-realized state) a long time to eliminate the ego (Kansa). "If you are facing problems externally, you then to reach the ultimate have to go deeper within you," is the essence of the saying. The ultimate awareness of our genuine identity, our actual potential, and the limitless powers and possibilities inside us is the goal of the art of self-realization.

TRADITIONAL FOOD: A Real Functional Food

 

TRADITIONAL FOOD: A Real Functional Food

Traditional food is a reflection of the diverse cultures' knowledge of food, which has fed generations of people. It also acts as a means of exhibiting cultural identity and thus can help individuals to have a deeper connection to nature. Through the strategies used in food preparation and preservation, the wisdom of traditional Indian cuisine is plain to discern. Traditional food products are significant from a social, cultural, and economic standpoint. Modern foods are defined by industrial mass production and ultra-processed foods, whereas traditional foods are characterized by industrially unprocessed and fresh foods.

Traditional food is locally sourced, fresh, and seasonal food. We've been eating it ever since we were young, so our bodies are accustomed to it. It is superior to junk food since it can be quickly produced without the use of preservatives or copious amounts of saturated fat. Traditional foods are low in calories and ideal for maintaining weight. They are substantially healthy for the heart because they contain less saturated fat. Only traditional foods include many crucial oils and vitamins.

Due to the existence of functional ingredients like body-healing agents, antioxidants, dietary fibers, and probiotics, traditional foods are also acknowledged as functional foods. These useful molecules promote the body's immune system, balance blood sugar levels, and weight management. By using processing methods like sprouting, malting, and fermentation, foods' useful qualities are further enhanced.

Ingredients from ancient India include useful elements like probiotics, fiber, and antioxidants. These ingredients aid in offering therapeutic advantages and have healing capabilities that have been employed in our nation for several years. The four Vedas—Rigveda, Samaveda, Yajurveda, and Atharvaveda—describe many cereal grains and how to use them in daily life, taking into account the factual benefits.

Traditional processing methods like fermentation, soaking, and cooking supported a straightforward method to get rid of antinutritional elements. Resistant starch has drawn interest in the context of health due to its potential advantages for health and functional properties. Due to their higher proportions of whole grains and less intense processing, traditional Indian grain products have higher levels of resistant starches.

Traditional foods contribute significantly to food security, have great potential to drastically reduce malnutrition, and have several health benefits. To promote sustainable livelihoods, ecosystem health, and improved individual and community capability, it is crucial to continue to develop and share the richness of knowledge about traditional goods.

Indian Cuisine with Yummy Ideas of Chefs can promote Food tourism in India.

Indian cuisine emphasizes on eating seasonal agricultural and natural products as it is belief that in-season foods are tastier, nutritive and good for health but due to advancement in technology many products are available year around that is one of the reasons of changing eating habits. Indian festivals play a major role in safeguarding these seasonal culinary cycles as dishes prepared with these ingredients are served as offering to the gods or enjoyed as feastings.

Indian cuisine has ample space for traditional and contemporary work as with the modern outlook globalization has brought variations of dishes across the boarders with a uniqueness to a have a fabulous dining experience.

Now perception of Indian cuisine has been changed it is not only kebabs, biryanis or chaat it is much more than it. Indian cuisine has evolved as a healthier, tastier and preferable choice worldwide so our Indian chefs also try to match with the latest trends of plating skills but are bit confound to present traditional dishes in contemporary way or not.

Traditions are very important, but to preserve those traditions, change is necessary. understanding cultures and its complex historical and contemporary relations with foreign cultures plays a major role in culinary and gastronomic choices and lifestyles It’s the yummy idea of chefs about recreating dishes with local ingredients in different ways that can build cross-cultural bridges.



Domestic food tourism creates and sustains a vibrant culinary imagination and a gastronomic landscape, both within and outside India so the chef has to maintain the recipe while contemporizing plating and presentation for the tourist. India as a culinary destination can be promoted by introducing more local food and produce in culinary offerings to tourists explaining the health benefits, origin or other interesting facts about the dishes to tourists which will enhance their experience of local fragrance and flavors this can be done by branding food tourism organization & promoting regional cuisine through culinary forums.

The platform required to promote regional chefs by giving them the education and increased awareness of food wastage and sustainability can be done through online platforms like Yummy Idea.

                        “Let’s together make India cuisine a world cuisine”

Saraswati Pooja/Basant Panchami or Vasant Panchami a Day of seeking blessing from Goddess of Knowledge

 

या कुन्देन्दुतुषारहारधवला या शुभ्रवस्त्रावृता।

या वीणावरदण्डमण्डितकरा या श्वेतपद्मासना॥

या ब्रह्माच्युत शंकरप्रभृतिभिर्देवैः सदा वन्दिता।

सा मां पातु सरस्वती भगवती निःशेषजाड्यापहा॥१॥

 

Saraswati comes from two Sanskrit words ‘Saras’ means flow and ‘Wati’ or “voti’ means the owner of something. So, the meaning is who owns flow or who flows...Namah Devi Saraswati the Goddess of Knowldege, Music & Science bestow your knowledge and blessing on us.

Basant Panchami is celebrated on the fifth day (Panchami) of the maagh month of the Hindu calendar and ‘Basant’ means spring it is about new beginnings and considered as an auspicious day in India. It is the first day of spring,Vasant Panchami is also known as Shri Panchami , Magh Shukla Panchami and Saraswati Panchami . In eastern part of India, it is celebrated as Saraswati Puja and in the southern states, it is known as Sri Panchami. In many northern and western states people worship Shiva and Parvati on this day. In some states it is a day of starting new learning and for some it is a day of kite flying. when we were small we enjoy this day we use to keep our books in front of goddess Saraswati for seeking her blessing and we use to enjoy Khichuri and boondi ladoo as prasad.

Dressing in yellow attire, making of yellow-coloured sweets as prasadam are commonly done. People in India normally wear yellow colour clothes on this day as yellow colour symbolizes prosperity, light, energy and optimism. Even there is a tradition of having yellow and saffron coloured food items on the day of Basant Panchami yellow coloured food is to increase energy in the body. Kesari meethe Chawal, Sheera or Halwa, Boondi ke ladoo, Moong dal Khichuri, Pakore, Malpua are few to name. 

As the day is considered auspicious in all respects, it is also referred to as Abujha Day, a reason why many astrologers advise to undertake and initiate good projects and works on this day.