Traditional diets in modern times: A CCRAS perspective

Background Traditional foods passed down through generations reflect communities’ cultural, ecological, and culinary heritage.[1] These foods exemplify national identity in India through region-specific ingredients, preparation techniques, and values. Rich in biodiversity, they support sustainable agriculture and resilience against climate change. However, globalization has disrupted traditional food systems,[2] prompting a need to reintegrate these diets into modern lifestyles for improved health and sustainability. Ayurveda places paramount importance on diet—both in health and disease—asserting that the human body and many ailments are directly shaped by food.[3] Classical Ayurvedic texts like Charaka Samhita, Sushruta Samhita, and dedicated works such as Bhojanakutuhala, Kshemakutuhala, and Bhavaprakasha provide in-depth knowledge on dietetics. Despite this, there remains significant scope for evidence-based research on food categories like cereals, pulses, and oil seeds and standardized preparation methods. Recognizing this, the Ministry of Ayush and Food Safety and Standards Authority of India (FSSAI) has introduced the ‘Ayurveda Aahara’ category under food safety regulations, promoting quality standards and fostering entrepreneurship.[4] Post-pandemic, interest in healthy eating has surged, presenting a timely opportunity to expand Ayurvedic food products in global markets. The Central Council for Research in Ayurvedic Sciences (CCRAS) has initiated studies to scientifically validate traditional diets, emphasizing their holistic benefits beyond mere nutrition or disease mitigation—reaffirming Ayurveda’s relevance in contemporary dietetics. CCRAS Initiatives in Advancing Ayurveda-based Dietetics Recognizing the growing global interest in traditional diets and their health potential, the CCRAS has undertaken several scientific initiatives to preserve, validate, and promote Ayurvedic dietetics. These projects aim to bridge traditional knowledge with contemporary scientific perspectives, addressing current gaps and facilitating evidence-based integration of traditional diets into modern nutrition frameworks. 1. Compendium of Ayurveda Dietetics with Reference to Cereals and Pulses Cereals, classified in Ayurveda as Shukadhanya, are central to global and Indian diets, offering significant nutritional and health benefits. Pulses, too, hold immense therapeutic value in traditional medicine and dietary health. Despite extensive, scattered literature, a comprehensive, integrative resource remains absent. CCRAS has undertaken a landmark initiative to compile a holistic compendium on cereals[5] and pulses, incorporating knowledge from botany, phytochemistry, agronomy, pharmacology, and classical Ayurvedic texts. This resource aims to provide a unified, in-depth understanding of these vital food groups and their roles in both preventive and therapeutic contexts. It highlights not only their nutritional value but also their traditional culinary applications as reflected in Ayurvedic classics. 2. Compendium of Ayurveda Dietetics with Reference to Oil Seeds Oil seeds have long been integral to traditional Indian diets, valued for their nutritional, medicinal, and preventive health properties. However, a cohesive scientific compilation integrating botanical, nutritional, and phytochemical aspects with traditional Ayurvedic wisdom is lacking. CCRAS has initiated the development of a multi-volume compendium on oil seeds to fill this void. Drawing from diverse scientific domains, this compendium will serve as an essential reference for researchers, industry stakeholders, and academics, furthering the understanding of oil seeds in holistic health management. 3. Formulation and Product Development of Ayurveda Recipes with Nutritional Evaluation In collaboration with CSIR-Central Food Technological Research Institute (CFTRI), CCRAS launched a project on April 5, 2023, at the Central Ayurveda Research Institute (CARI), Bengaluru, to develop standardized formulations of traditional Ayurvedic recipes. Drawing from classical texts such as Bhojanakutuhalam and Kshemakutuhala, this project addresses the lack of clarity on ingredient proportions, preparation methods, and standard operating procedures (SOPs) for traditional food formulations. Nine unique formulations have been developed—including Kapikacchu Pupalika, Navanga Yusha, and Triphala Bhavita Yava Rotika. These products undergo rigorous proximate, texture, and storage analyses to assess their nutritional profiles and shelf stability, paving the way for their use in addressing lifestyle-related diseases. 4. Documentation and Validation of Traditional Food Recipes of Karnataka In partnership with the University of Transdisciplinary Health Sciences and Technology, Bengaluru, CCRAS launched a project on March 24, 2023, to document and validate 100 traditional recipes from 20 regions across Karnataka. This initiative combines Ayurvedic principles with modern nutritional science to create user-friendly educational resources, including an e-book and video series. The project highlights the scientific relevance of traditional food knowledge, making it accessible and engaging for the general public while reinforcing the correlation between Ayurveda, culture, and nutrition. These initiatives underscore CCRAS’s commitment to revitalizing traditional dietetics through scientific validation, fostering innovation, and promoting sustainable health through Ayurveda. Further, another study is being executed to systematically document the ethno-dietary practices in diverse geographical area and communities across all the states of India. The present study started in May 2025, is aimed to record all the staple foods, common cooking methods, common food preparations and food items and special preparations/ recipes for special occasions/festivals/samskara/rituals and milestones/disease conditions. 5. Formulation and Product Development of Ayurveda Recipes CCRAS has initiated product development projects, focusing on creating standardized formulations of Ayurveda recipes. The research includes proximate composition analysis, nutritional evaluation, and safety studies of traditional recipes on experimental animals. Notably, Poshak Yoga, an Ayurveda based nutritional supplement, has been developed and supplied for clinical studies. 6. Product Development and Safety/Efficacy of plant-based food recipes: CCRAS—National Institute of Indian Medical Heritage, Hyderabad in collaboration with the ICMR-National Institute of Nutrition, Hyderabad has recently initiated two projects viz. (A) “Development of Mahua (Madhuca longifolia)-Based Food Recipe (Product Development) and its Nutritional, Toxicity, Efficacy, and Bioavailability Studies”; (B) “Development of Nagapheni-Opuntia elatior (fruit) based food recipes (product development) and its nutritional, toxicity, efficacy, and bioavailability studies” to develop SOPs for the preparation of Madhuca longifolia and Opuntia elatior (fruit)-based food recipes, establishment of pharmacopoeia standards, and assessment of nutritional composition, along with ensuring their safety. These projects also aim to investigate the efficacy of Mahua flowers and Opuntia elatior (fruit) along with their recipes in animal models for anemia. A collaborative project with ICMR-NIRRCH Mumbai is ongoing, since February 2023, regarding collection and nutritional analysis of traditional dietary practices among lactating women residing in six regions of Maharashtra. Future Prospects With the growing prevalence of lifestyle disorders and the increasing dominance of processed foods in global diets, the need for preventive, culturally rooted dietary solutions becomes urgent. Ayurveda-based dietetics offers a time-tested approach to health and wellness. By integrating traditional wisdom with modern science through research, education, and policy, these initiatives can drive the resurgence of traditional foods and foster sustainable, health-centric nutrition globally. Financial support and sponsorship Nil. Conflict of interest There are no conflict of interest.