The Ministry of Tourism presented a webinar on ‘Vedic Food and Spices of India’ under Dekho Apna Desh webinar series. The webinar 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 and present the secret of spices and the technique of preparations in order to inspire the traveller to come, explore and experience the original.
The 37th session of Dekho Apna Desh webinar series was presented by Chef Rajeev Goyal, founder & president of India Food tourism.org, co-founder of India Food Tour/ Food tour in Delhi and Chef Gautam Chaudhry, Managing Director, Demiurgic Hospitality.
Opening the presentation, Goyal said that the treasure of Indian culture is much bigger and larger in the form of Vedic food and spice we have and how all the Veda’s (Scriptures) have about well being or what and how we should eat or maintain body. He highlighted the significant amount of food knowledge contained in Rig an Yajur Veda . The panelist also spoke about the importance of cookware. The goodness of cooking in the Earthenware was highlighted as food prepared in these vessels retains its natural flavour and keeps one grounded. The heat is also evenly spread and maintained. Copper pot has very good medicinal properties and no bacteria would survive. Iron pan are rich in minerals and food cooked is tasty.
Chef Chaudhry shared the recipe of Green Gram Khichdi and conducted a live cooking demonstration of this Khichdi for the viewers to see and learn. He shared the importance of spice like cumin, turmeric, pepper etc. The importance of Green gram was also explained. Similarly the benefits of using turmeric in daily cooking was also highlighted especially the ability of turmeric in cleaning the water, being antifungal, anti bacterial and good for immunity. That is why the recovery rate of Indians is faster compared to the world statistics.
