Unearthing Culinary Wisdom: TDU's Indian Food Database and Ancient Recipes

At The University of Transdisciplinary Health Sciences and Technology (TDU) in Bangalore, a pioneering approach is underway, integrating millennia-old culinary wisdom with cutting-edge scientific inquiry to forge a healthier, more sustainable future of food. Central to this ambitious endeavour is TDU's extraordinary Indian Food Database, a unique repository of knowledge that serves as a cornerstone for both food research and innovative food studies.

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The Digital Scroll of Ancient Flavours

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Imagine a vast digital library that not only catalogues the ingredients of a subcontinent but also unearths the forgotten culinary practices of its ancient past. This is precisely what TDU has established with its Ayuraahar database—one of the largest of its kind in the world. It documents 881 food ingredients from 770 species found in classical Ayurvedic literature. Significantly, 80% of these are wild edibles that have not been cultivated commercially, making them an untapped treasure trove for nutritional diversity. This database is not a static archive. It offers rich metadata including food properties, rasas (the six taste profiles), therapeutic uses, and bioactive compounds. These elements allow for deeper deconstruction of ancient recipes—revealing how their formulations were intrinsically designed for both taste and therapeutic value.

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Many of the forgotten foods are characterised by astringency (Kashaya rasa), pungency (Katu rasa), and bitterness (Tikta rasa)—sensory markers that signal the presence of valuable phytonutrients. Compared to the Indian Food Composition Table (IFCT) by the National Institute of Nutrition (NIN), TDU’s food diversity index offers a broader and more inclusive representation of India’s traditional food systems, especially focusing on underutilised ingredients that modern databases often overlook.

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Lohita Salyadi Yoga

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Take for example Lohita Salyadi Yoga, a traditional Ayurvedic preparation dating back to the 2nd century and mentioned in the Charaka Samhita. This drink—made from rice and various fruits—is particularly suited for consumption during the summer due to its cooling properties. Deconstructing this recipe through the Ayuraahar database reveals not only its seasonal suitability but also how its combination of ingredients aligns with Ayurvedic principles of balance, digestion, and nourishment. Such examples underscore the power of the database in translating ancient wisdom into evidence-based frameworks suitable for contemporary application.

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Bridging Ancient Wisdom with Future Solutions

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The TDU food database is far from a static historical record. It is a dynamic resource that actively informs and inspires the university’s transdisciplinary research and curriculum development. Recognizing that many of the world's diseases (approximately 70%) are linked to food choices, TDU posits that food must be at the "centre of the plate" for global health solutions. This perspective is encapsulated in their "Food Futures" programme, which seeks to address human, societal, and planetary health through food-centric interventions.

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Researchers at TDU employ a multifaceted approach, guided by three core principles:

• Systems Thinking for Food: Connecting food with ecology, environmental impact, and circularity from growth to consumption.

• Design Thinking in Food: Focusing on the consumer journey from need to delight.

• Health Thinking: Understanding the intricate interactions of food with human biology, looking beyond immediate nutritional intake to long-term wellness outcomes.

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This translates into concrete research programmes, such as the Indian Culinary Science and Personalized Nutrition programme and the Functional Food programme. The latter tackles critical public health issues in India, including iron deficiency anaemia, protein sufficiency, gut health, metabolic health (cardiovascular and glycemic control), and brain health. These areas are explored by leveraging existing strengths within the university's biology laboratories and fostering interdisciplinary collaboration.

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A Transdisciplinary Ecosystem for Food Studies

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TDU is uniquely positioned to drive this holistic understanding of food. Its transdisciplinary approach means integrating diverse knowledge systems – from classical Ayurveda and Sanskrit scholarship to modern nutrition science, biotechnology, and chemical engineering. This blend of perspectives fosters an environment where faculty from varied backgrounds, with extensive academic and industry experience, collaborate seamlessly, rather than being siloed.

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The physical infrastructure at TDU further underscores this commitment to hands-on, interdisciplinary learning. The university boasts 15 laboratories and pilot plants, including rare and advanced equipment like twin-screw extruders and dry fractionation setups, which students actively operate for their projects. This practical engagement ensures students master critical analytical and processing skills, preparing them for an evolving food landscape. Moreover, the university's state-of-the-art research kitchen is a hub for rapid prototyping, allowing students to explore, deconstruct, and innovate recipes with high-end tools, akin to a molecular gastronomy lab.

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The concept of food diversity is deeply ingrained in TDU's philosophy, moving away from the search for a single "superfood" to promote a broad spectrum of ingredients for optimal gut health. Students explore forgotten foods and wild edibles, delving into the potential of regenerative ecosystems to bring greater variety to our plates. Projects include cultivating mushrooms, which can convert agricultural waste like straw into edible proteins, addressing both nutritional needs and resource constraints. The curriculum is not just about theory but about applying knowledge to real-world problems, such as improving millet processing by addressing anti-nutritional factors and enhancing their usability in kitchens.

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Shaping Future Food Innovators

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TDU encourages an entrepreneurial mindset in its students, teaching them to take an idea from conception to innovation. Students are encouraged to develop projects from their very first semester, with the aim that by the time they complete their studies, they possess a fully realised idea that could potentially form the basis of a start-up. This focus on problem-solving and innovation, coupled with the university's strong ties to over 100 industry partners and NGOs, provides invaluable exposure to the real-world applications of their learning. Students engage in sponsored projects with major food companies and participate in outreach programmes addressing critical public health issues like anaemia, seeing their work directly impact communities.

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In essence, TDU is cultivating a new generation of food scientists and food innovators who are equipped to tackle complex global challenges. By unearthing ancient culinary wisdom and blending it with the latest scientific advancements, TDU is not just studying food; it is actively shaping a more nutritious, sustainable, and equitable food future for all.

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Watch the full podcast featuring Dr. Gurmeet Singh as he unpacks how food intersects with health, ecology, and innovation — and explore the Food Futures programmes at TDU, where tradition meets technology to shape tomorrow’s food systems - https://youtu.be/J8aBcGr8ZIo?si=3W_Oli2c0Xb2zzoO