Tech Meets Tradition: Globalizing Indian Cuisine Through Innovation

Indian Traditional food reflects the country's rich cultural, historical, and regional diversity of vibrant tapestry woven together by various spices, ingredients, and cooking methods with potential health benefits.(Guttapalam, 2024)Traditional Indian food is diverse geographically.Each region has its unique ingredients, recipes, and methods, such as rice-based dishes, coconut curries and tangy flavours of the southern region, Dairy-based dishes, wheat-based dishes, chaats, Dal Bati from the northern region, the western region known for its snacks and sweets like Vada pav, Dhokla, Pav Bhaji, Shri Khand & the eastern region known for its fish and sweet dishes.It shows the blend of ancient practices, ingredients and culinary innovations passed down through generations.Indian Traditional foods are often deeply rooted in Ayurvedic principles.Foods can be classified into three categories: Satvik, Rajasic, and Tamasic, based on their quality.Satvik food includes fresh fruits and vegetables, fresh cow milk and salads, and Rajasic food includes garlic, coffee, and wine.Tamasic food contains beef, alcohol, fried foods, etc.It is recommended that one should have a Satvik diet to take a rajasic diet in moderation and avoid the tamasic diet as it is detrimental to health through the principles.In Ayurvedic nutrition, herbs and spices are essential; ginger, honey, rock salt, and turmeric are included in the diet for medicinal reasons.(Mangalassary, 2016b) Black pepper, ginger, turmeric, chilli, cardamom, fenugreek, fennel, cumin, coriander, cinnamon, clove, and ajwain are among the spices that India produces in large quantities and are well-known throughout the world for their flavour and aroma since ancient times.Because of their taste and health benefits, these spices hold a special place in traditional Indian cuisine.