Delving into ancient Indian texts to exploring food heritage for healthy living
The group emphasises the importance of healthy food practices and their relevance in contemporary society, holding several discussions on the significance of natural farming and the role of traditional ingredients in Indian cuisine.
The Ancient texts such as the Ramayana and the Mahabharata offer insights into historical dietary practices, highlighting the importance of a balanced diet for health and well-being.
"In today's fast-paced world, there is a growing need to reconnect with traditional food practices to address health and lifestyle challenges.
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Incorporating ancient wisdom into modern dietary habits can promote a healthier lifestyle. Knowledge of traditional agriculture and food practices offers valuable insights into sustainable farming methods and the use of natural ingredients," said Poushtik Life founder Ruth Chattopadhyay.
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Ahara, or food, is the primary need of every individual, with human beings reflecting the food they consume. Present society is witnessing an alarming rise in lifestyle diseases due to factors such as obesity, hypertension, cardiac problems, and cancer. The need of the hour is to turn attention back to the profound wisdom of ancient sages and masters of culinary science who upheld the intrinsic benefits of different natural foods and spices.
"An ideal ahara sustains life and can be broadly divided into two types: Hitahara and Ahitahara. Hitahara supports the normal growth and development of the body, while Ahitahara, also known as Viruddhahara, interferes with normal body functions and causes various diseases. It is essential to understand the influence of the Vedas on food and agriculture.
The Kashyap Samhita provides detailed accounts of every aspect of rice cultivation.
The Brihadaranyaka Upanishada states that there are ten food grains, including barley, rice, sesame, kidney beans (masha), millet, panic seeds (priyangu), wheat, lentils, and horsegram. The Arthashastra mentions sugarcane, mustard, linseed, safflower (kusumbha), and kodharva," said Dipankar Duasgupta, independent researcher and writer.
"In our efforts to Eat Right, we should obtain knowledge from classic Sanskrit texts such as 'Pakadarpana' or Manasollas by King Someswara III of the Chalukya dynasty.
The traditional Indian approach to food not only managed to balance the needs of the ascetic yogi but also balanced health with taste," said food security activist Sudip Chattopadhyay.
On Independence Day, Poushtik Life will organise discussions and workshops on traditional Indian culinary arts and their relevance in modern society. By organising such programmes, Poushtik Life aims to create an ecosystem for stimulating open discussions on the virtues and values of traditional Indian food.
This event is being organized at a time when the Food Safety and Standards Authority of India (FSSAI), in consultation with the Ministry of Ayush, has just released a definitive list of Ayurvedic food preparations under the category of 'Ayurveda Aahara' and the list of references includes 'Pakadarpanam,' from which the entire menu of the special lunch has been curated and the same recipes of the authoritative Ayurvedic text have been religiously followed.
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