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.