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.
