When:
10.00 am to 3.00 pm, 23 May 2023
Register Now!
Fees:
Students: Rs. 590/- (including GST)
Others: Rs. 1180/- (including GST)
Overview:
There is a line in Charaka Samhita which says ‘If food is right, no medicine is needed’. In our university we have been deliberating on what eating right means. Is 'eating right' the same for everyone or we need a personalization of food. What are the principles of personalization? And what are the cooking practices we need to follow? What role does food play as a preventive - in staying healthy? Could eating right help overcome common deficiencies? Could it prevent the epidemic of non communicable diseases such as diabetes & cardiovascular health? Could it help protect against infectious diseases?
We dug into classical texts of Ayurveda, modern nutrition science, and read scientific papers on emerging areas of microbiome, nutrigenomics & nutrigenetics. We curated recipes from classical Ayurveda texts spanning 3000 years to deconstruct them and understand the underlying principles. Our work led to creating one of the largest databases of food ingredients covering modern food properties as well as Ayurveda properties. And we created a state-of-the-art kitchen to start cooking these recipes from the pages of classical texts so that we could taste them and scientifically study them. One of the outcomes of these 3 years of deep study is our Indian Culinary Science Course - nearly 200-hours of content start mastering the principles & practices of personalized cooking in Ayurveda.
We now bring this course to you in small packets of cooking workshops on various topics.
Our Next Workshop – Cooking Millets
2023 is the International Year of Millets. It’s the perfect time to get up close and personal with millets through our next Workshop Series on Indian Culinary Science.
Millet’s have their origins in Asia and had been a part of our traditional diet for thousands of years. But over the last few decades they have receded from our kitchens.
This workshop is a small attempt in restarting the conversation around millet’s. In this workshop we will demystify millets and talk about their nutritional profile and compare it with that of other grains such as wheat, rice, amaranth and quinoa. We will discuss some of the clinical studies done on millets in context of anaemia, diabetes, cardiovascular health, obesity, child growth and more.
While most of us are familiar with traditional recipes of millets, its use in Ayurveda is lesser known. The workshop will introduce you to the pharmacological properties of millets in Ayurveda. And if you are interested in including millets on your menu’s we will provides cooking recommendations based on Ayurveda’s culinary principles and show you how to cook millets – recipes specific to each season.
This is an ‘activity’ workshop. So you will don kitchen aprons and cook some of the millet recipes : Yavashyamakadi Yoga - a millet kichadi recipe from the 3,000-year-old Charaka Samhita, Ragi Manni - a unique millet recipe from the coastal regions of Karnataka and Goa, Ambadi Bhakar - a recipe from Vidarbha cuisine, Ambli - a fermented millet drink recipe from north Karnataka, Ragi Mudde - South Karnataka's staple food and more.
The workshop will also delve into the new food products being developed using millets. We will cook with new millet-based foods being crafted in our own labs at TDU – such as plant-based meat analogues made from plant proteins and millets. Be one of the first to experience these.
And as we cook and explore the richness and diversity of millet-based recipes from classical, traditional and new evolving cuisines we will introduce Indian Culinary Principles that underpin these – principles that you can start practicing in your kitchens.
So do join us in our Research and Demo Kitchen at TDU for the ‘Cooking Millets’ Workshop.
Indian Culinary Science Program at TDU
There are many reasons why we have put together a course on Indian Culinary Science.
The ask of food we eat has become complex. No longer are food conversations restricted to taste, appearance, and cost. Today we realize the impact of our food choices on our health, on livelihoods, and on sustainability of the planet, and these have become ‘center of plate’ topics.
In a knowledge-world, the foodies, home cooks, chefs of tomorrow need more than a tasters palate, sharp knives, recipes, creativity and plating skills. And that’s what this course offers. It is designed to bring together the culinary arts with the chemistry and physics of food, and its effect on human biology through a food systems approach. The course is rooted in the Indian food philosophy that believes in the continuum of the heritage, food and nutrition.
Through this course we explore the Indian classical culinary principles and see how they can contribute to the conversations of the food industry but also of health equity & sustainability. The philosophy of food in our classics and the translation of the philosophy into practice through the recipes have a taste aspect, a health and metabolism aspect and an ecosystem aspect.
Through recipes given in our classics, drawn from over 3000 years, we introduce in a culinary language the properties of food ingredients, the transformations during different ways of cooking and their effect of human nutrition, health & environment. We explore the traditional wisdom and guidelines on serving food, the vessels to use for different dishes, when to eat what – time of the day and season. Detailed food pairing rules are discussed. Unique culinary techniques are invoked to create meals that are tasty, healthy, and sustainable.
The idea of rediscovering traditional ingredients, post-harvest processing techniques & recipes which are lost and forgotten emerges from an urge to learn from what we ate in the past, simply because it is the biggest clue to health friendly foods for designing contemporary diets. Food ingredients & recipes offer insights into food systems, socioeconomic structures, gender and caste politics, agricultural practices, economics, and everything in between. Reconstruction of food from these insights will help break down the silos between discussions and decisions on agriculture, health, nutrition, equity, and environmental sustainability. Food creations built on this knowledge source open possibilities of innovative solutions that address today’s global challenges.
The time is right to bring the kitchen and the laboratory together. TDU’s Indian Culinary Science program does that and takes chefmanship to the next level.
We all play an important role in shaping our world and its future - We all make decisions about what we eat, what food we buy, how much we spend on it, where we shop for it, and what we serve our friends and family. While constraints around choices exist in different ways around the world, we need to make the sustainable, tasty and healthy food decisions where possible. We can make the difference we want to see through the food choices we make! If this motivates you, then this course is equally for you.
PROGRAM SCHEDULE
10.00 am - 10.15 am Introduction
10.15 am - 12.30 pm Cooking session - Millet recipes
12.45 am - 1.30 pm Tasting session and lunch
1.30 pm to 2.30 pm Discussion session - Explore the wonder world of millets
2.30 pm - 2.45 pm Closing and certificate distribution
For more details contact:
Dr. Shridevi Gothe
Mobile: 8951525526
Email: dr.shridevi.g@tdu.edu.in
Our Upcoming Workshops
To Ghee or Not To Ghee
An Amla A Day
Seasonality & Food – Ritu Haritaki & More
Cooling & Heating Spices
Milk, Curd & Buttermilk
Each participant will receive a certificate of completion.
Brochure: