Indian Traditional Foods

Course Objectives

1. To provide knowledge about the diversity of Indian traditional foods and their cultural significance.

2. To understand the raw materials, processing methods, and nutritional aspects of Indian traditional foods.

3. To study the role of fermentation, preservation, and indigenous food processing techniques.

4. To explore the regional variations and popular traditional foods across India.

5. To familiarize students with safety, quality control, and commercialization of traditional foods.

Course Outcomes

Upon successful completion of this course, students will be able to:

1. Explain the diversity and cultural aspects of Indian traditional foods.

2. Identify the ingredients and methods used in preparing various Indian traditional foods.

3. Analyze the role of fermentation and indigenous preservation techniques.

4. Evaluate the nutritional, functional, and medicinal benefits of traditional foods.

5. Apply food safety and quality control principles in the production of traditional foods.

Unit 1: Introduction to Indian Traditional Foods

• History and cultural significance of traditional Indian foods

• Classification of Indian traditional foods based on region and processing methods

• Influence of climate, geography, and cultural diversity on food habits

• Nutritional and medicinal aspects of Indian traditional foods

Unit 2: Cereal and Pulse-Based Traditional Foods

• Traditional Indian breads: Roti, Paratha, Bhakri, Thepla, Puri, Dosa, Idli, etc.

• Fermented cereal-based foods: Dhokla, Appam, Handvo, Puttu, etc.

• Legume-based foods: Sundal, Chilla, Dal preparations, Pakoras, etc.

• Role of fermentation in nutritional enhancement

Unit 3: Dairy and Meat-Based Traditional Foods

• Indigenous dairy products: Ghee, Paneer, Chhena, Khoa, Lassi, Chaas, etc.

• Traditional meat and fish products: Kebabs, Tandoori, Pickled fish, and dried meats

• Traditional sweets and desserts: Rasgulla, Gulab Jamun, Mysore Pak, Peda, etc.

• Nutritional and functional properties of dairy and meat-based traditional foods

Unit 4: Fermented and Pickled Indian Foods

• Fermented dairy products: Curd, Buttermilk, Shrikhand, Mishti Doi

• Pickling techniques and traditional pickled products

• Fermented vegetable and fruit-based foods: Gundruk, Kimchi-style Indian variations

• Role of probiotics and prebiotics in traditional fermented foods

Unit 5: Safety, Quality Control, and Commercialization

• Food safety challenges in traditional food preparation

• Standardization and quality control of Indian traditional foods

• Role of FSSAI and other regulatory bodies in ensuring food safety

• Scope for commercialization and global market trends for traditional Indian foods

References:

1. Kumar, P. (2017). Traditional Foods and Beverages of India: Past, Present and Future. Springer.

2. Chauhan, S. (2015). Indian Traditional and Regional Foods: A Comprehensive Guide. Wiley-Blackwell.

3. Chandra, R., & Shukla, S. (2013). Indian Food: A Historical Companion. Oxford University Press.

4. Kaur, M. (Ed.). (2011). Traditional Indian Food: Principles, Practices, and Processing Technologies. Springer.

5. Narasimhan, S., & Singh, J. (2019). Indian Cuisine and its Nutritional Implications. CRC Press.