Did you ever think of Haldi, Curry Leaves, Lobia, Shinga (drumstick) were superfoods? They are!
Join the self confessed Newt Scamander of the food world, Rushina Munshaw Ghildiyal (gastronomy writer, consultant, food historian and teacher) in an enlightening session on some of India’s Functional or Superfoods.
Superfoods is a term used to classify foods considered beneficial to a person’s health. The term was first used in 1915 and came into mainstream use in the last 20 years. Examples include Acai berry, Kale and Quinoa that are rich in compounds such as antioxidants, fibre, or fatty acids. But why look outside India for such health giving properties when we have so much of our own bounty?? Indian Culinary culture has a vast repertoire of undiscovered superfoods, super pairings and super dishes! Long before the Turmeric Latte we had Dadima’s Haldi Doodh. Generations of Indians have been ‘blooming spices in hot oil’ aka giving tadka to dishes to bring out the spices nutrients. Paya Soup has existed for millennia – our own bone broth rich with strengthening properties! Classified under Functional foods we have a vast forgotten repertoire of foods that provide health benefits beyond basic nutrition thanks to certain naturally present physiologically active components. These strengthen, prevent disease, and enhance health.
For further details about the event, please visit the organizer’s event page (link below).