Ahmedabad: Asian culture – including India and China – for centuries trying to understand body function through its different aspects – Vata, Pitta and Kapha for Ayurveda, and wood, fire, earth, metal and water for traditional Chinese medicine (TCM ).
Regional food is strongly influenced by this knowledge, claiming edible archive teams, to keep the population healthy.
The team was organized by the new inter-Asian research center established at Ahmedabad University for the two-day event on September 17 and 18.
The program in 2019 has traveled to China and was involved in culinary conversations with local chefs in Suzhou and Shanghai.
“In 2021, we now continue dialogue in India with online and offline events.
We bring culinary experts and Ayurveda and TCM practitioners to discuss how health aspects are integrated in food habits,” said Prof.
Tejaswini Niranjana, Director of the Center.
The participants cook Indian and Chinese dishes using local available materials along with spices from both countries.
Organizers say that with high awareness about food and medicine after worst pandemics, traditional medicinal heritage can help citizens.
Vd Bhavdeep Ganatra, a Ayurveda practitioner based in the city, said that Ayurveda had prescribed food for every season India which was very established with our traditions that we did not realize it.
“The milk and Poha we consume at Sharad Purnima are associated with Pitta.
Similarly, the broth that we consume during the rainy season is to ensure that light appetite is supported by the spices used,” he said.
Food served as a drug in India, China for centuries
