Monday, 27 March 2017

Promotion of Indian Food Culture

Government is aware that India has a rich culinary heritage. Most of our traditional food has evolved over centuries, transferred from one generation to the next. 

Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Almost all states have their unique recipes. 

Traditional foods are often based on a holistic approach to nutrition, as required by local people. Such food is prepared with locally available ingredients and found to have its own therapeutic and nutritional benefits. 

Government has undertaken following steps to promote Indian food culture: -

• Collaborative project on National Directory of Traditional Food Recipes of India has been initiated. 

• Launch of book focusing on regional cuisine of India. 

This information was given by Dr. Mahesh Sharma, Minister of State for Culture and Tourism (Independent Charge) in a written reply in Lok Sabha today. 


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