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Healthy ingredients in the current scenario in India
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Saturday, 16 October, 2021, 14 : 00 PM [IST]
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Bakul Govil
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There was a time when whatever we used to eat was considered healthy since we were an agricultural country. Later, with the boom in food technology and fusion with modern cuisines, our food habits have gone bad and the health becomes no wealth. But if there was a time in the recent past when people understood the real meaning of health is wealth it’s the Covid times.
Inthe past two years, people started taking their eating habits very seriously. People who were losing faith in Ayurveda have restored their faiths and those who did not even give a chance to Ayurveda or healthy eating habits have been lured by it. Though our Haldiwaladoodh has become Turmeric latte and Kadhas become organic and healthy teas but, its good people are coming back to its roots.
I remember during my childhood milk used to be in our morning and bedtime habit irrespective of our likes and dislikes. Our breakfast used to be more unprocessed grains either cooked in milk(sweet) or buttermilk or water(savoury). Desi ghee mixed with boora(desi) used to be our sweet dish which used to satisfy our sweet tooths without increasing much of body sugar level.
The grocery store of the Republic of India has 6th rank with 70% of sales and 5th rank in production, consumption, and export within the world. Republic of India exports 13% of the entire production and 6% of the industrial investment. India contributes to Gross worth more 8.80% and 8.39% through the producing and agriculture sector. Government of India contributes to the development and growth of the food process sector with the assistance of the Ministry of Food Process Industries (MOFPI).
Erstwhile India is known as the spice hub for the World and the Indians are the largest producer as well as the consumer of the spices (ginger, turmeric, cumin, chilli pepper. The forgotten traditional recipes are now in practice and we can say that it is just because of Covid-19. In the last 2-3 decades, India forgot their traditional cuisine which is the treasure of Indian cuisine.
India is rich in culture with a diversified history. It all started with the beginning of the civilization of humankind. India is always known for its rich culture, diverse cuisine, and majestic heritage. Indian cuisine is now making its place around the world and becoming popular among the current generation of the world.
Traditional Indian food is built from the same flavour foundations. However, dishes vary widely between the different regions of India. It can be founded that in every 100 km the traditional food style may vary and it's due to the culture and the availability of the sources with weather condition of that particular region.
Covid-19 affects different people in different ways. Most infected people can develop delicate to moderate health problems and recover while not hospitalised. This is because one of the reasons is the Indian eating habits.
This can be insanity for someone but the ingredients chosen and picked by the Indians play a vital role in the survival during this pandemic period which either directly or indirectly helps to keep their immunity strong. As the spices and herbs used in Indian cuisines are in abundance and some of them are best known as immunity boosters such as turmeric, ginger, garlic, giloy, black pepper black salt, vitamin C source, chia seeds, pumpkin seeds, sunflower seeds, cinnamon.
People not even of India but also of the world are now adopting the erstwhile traditional recipes of India to keep them healthy and boost their immunity. Ayurveda is being practiced all around the world. Ayurveda, is the discipline of life, layered the gifts of nature in maintaining a healthy and happy living.
Ayurveda’s vast knowledge or expertise base on inhibitory care derives from the principles of “Dinacharya” - daily regimes and “Ritucharya”- seasonal regimes to keep a healthy life. During a pandemic, the Ministry of AYUSH recommended some self-care guidelines for preventive health measures and boosting immunity with special reference to respiratory health. Earlier these practices are being practice in India and now are supported by Ayurvedic literature and scientific publications.
People are replacing their processed dips with kitchen self-made dips and this is happening with other processed goods such as mayonnaise now can be replaced with Low-fat yogurt, Olive Oil, Hummus, Mustard paste, Low fat cottage cheese, mashed avocado, pesto, almond butter, peanut butter and so on.
Some ingredients which are getting popular and gaining respect in today's generations are:
1. Warm water
2. Turmeric
3. Cumin in the form of tea
4. Fennel
5. Garlic raw
6. Chyavanyaprash
7. Tulsi
8. Cinnamon
9. Dry ginger
10. Jaggery
11. Munakka
12. Lemon juice
13. Honey
14. Cloves
15. Coconut water
These are few names to take apart from thisgiloy, ashwagandha, shilajit, papaya leaves, and other medicinal herbs are gaining popularity. And not only ingredients yoga is also gaining popularity among the gym-going generation.
(The author is freelance consultant chef)
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