TRADITIONAL DIET RECIPES OF INDIA AND ITS IMPORTANCE IN AYURVEDAA REVIEW

Abstract

Ayurveda is an ancient science of life that always gives prime importance to food and medicine and maintains human beings' physical and mental state. Traditional Indian food preparation varies across the country. Tradi-tional Indian recipes are so much similar to the recipes mentioned in ancient literature of Ayurveda due to their preparation methods and ingredients used in it. Ayurveda described brief information regarding diet, dietary guidelines, and the various Ahar Kalpana (food recipes) in their classical texts. Traditional Indian recipes are prepared by readily available food materials like grains, pulses, dairy products, meats, vegetables, fruits, spices, and honey according to their geographical condition and religious and cultural system. Some of the diet recipes such as Krushara, Sattu, Prithuka, Modak, Shashkuli, Shak, Panak, Pathyakalpana, Rotika, Rag- Shadav, Par-pat, Shikhirini, Veshavar, Bhakta, Fermented food recipes, different Sweets which has more nutritional value and therapeutic effects so that it has great demand in international food market have been discussed in this re-view article. Health-conscious citizens worldwide will benefit from the knowledge of healthy traditional and ayurvedic food. Nowadays, several new techniques and processing methods are used for food preparation and preservation. It is essential to research areas that analyse the nutritional value of traditional recipes of different regions of India prepared by new techniques and preservation methods and understand their safety and efficacy. So, this review article introduces the traditional recipes, and their benefits described in Ayurveda literature and also according to different regions of India.