India has a rich culinary heritage. Our ancestors used local biodiversity to prepare sumptuous meals. They experimented with weeds, tree-borne foods, seeds which can be stored for long periods, plants with short life cycles, and even those parts of cultivated plants that are generally wasted, to create healthy and nutritious recipes.
However, we have steadily lost much of this knowledge and only a few traditional ingredients are now visible in our kitchens. Vestiges of this culinary traditions continue to exist in remote areas of the country. Centre for Science and Environment and Down To Earth’s First Food series has documented hundreds of recipes using such hardy ingredients. Our latest publication -- First Food: Future of Taste -- suggests that these ingredients would play an important role in the climate-risked world.
But the question remains: can we get healthy foods back in our kitchens? Join us for a virtual discussion with some of India’s top-notch food experts, opinion leaders, chefs and writers who are trying to do just that.
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|A glimpse of what’s inside
Centre for Science and Environment
DASTIDAR Chef and restaurateur
Bento Bento and Yo Colombo
|MANU CHANDRA Chef and restaurateur
Manu Chandra Enterprises
Nutrition and culinary
consultant and blogger
Food chronicler (theroute2roots)
Chef and founder
Down To Earth