With a view to showcase rich benefits of the country’s ancient health science, the Indian Tourism Ministry has held a webinar on the topic ‘Vedic Food and Spices of India’ under its Dekho Apna Desh series.

The virtual discussion focused on the importance of Vedic food and spices of India which remain unexplained to the world and never bridged to modern world cuisines. The session attempted to decode myths about some foods besides unravelling the benefits of spices and the techniques of such food preparation.

Opening the presentation of 37th session of the series, Chef Rajeev Goyal, Founder & President of ‘India Food tourism.org’, cited how food rich in various macronutrients were consumed by different sections of the society. He explained the usage of lubricant as per Vedas. The best way to do tadka is in cold pan by adding ghee/butter followed by seeds, chillies and spices before switching on the flame.

The panelist spoke about the importance of cookware. The benefit of cooking in earthenware was highlighted as food prepared in these vessels retains its natural flavour and keeps one grounded. The heat is evenly spread and maintained. Copper pot has good medicinal properties and no bacteria can survive. Iron pan are rich in minerals and food cooked is tasty.

He made references to three doshas (body elements) in Ayurveda, which describe the dominant mind/body state: Vata, Pitta, and Kapha. While all three are present in everyone, as per Ayurveda, each individual has a dominant body element that’s unwavering from birth, and ideally an equal (though often fluctuating) balance between the other two.

The session also imparted the knowledge of cooking pans and how their use helps in maintaining the balance. The merit of pans made with various metals was also stressed like how food from silver vessel cools down the body, relaxes and rejuvenates it. Food cooked in Copper and Brass vessel help in increasing the immunity level and metabolism. Betel leaves also help in controlling the doshas.

The importance of various food and its health benefits was also shared like how any fat that melts in the palm is good for the body. Fruits are better than juices and, though refined flour digest faster, it has got zero nutrients. As per the Vedic food Science, it is strongly advised to eat water rich vegetables and fruits like melon, watermelon, grapefruit, radish etc as they keep body temperature balanced.

Chef Gautam Chaudhry, Managing Director, Demiurgic Hospitality Pvt. Ltd, shared the recipe of Green Gram Khichdi and held a live cooking demonstration. He stressed on the importance of spices like cumin, turmeric, pepper etc besides that of Green Gram. The benefits of usage of turmeric, being antifungal and anti-bacterial, in daily cooking was highlighted, especially its ability to clean water and that as an immunity booster. That is why the recovery rate of Indians is faster compared to the world statistics, he observed.

The Dekho Apna Desh Webinar series is aimed at showcasing India’s rich diversity to tourists and travel enthusiasts.