Indian food heritage as a mixture of art and science with 125-150 subcultures: Sadhvi Niranjan Jyoti
Indian food heritage as a mixture of art and science and is exceptionally vast and diverse with 125-150 existing subcultures, the fact that remains common to all is India’s love and respect for food, said Sadhvi Niranjan Jyoti, Minister of State for Food Processing Industries at the Conference on “Globalizing Traditional Foods of India” organised by Ministry of Food Processing Industries with CII as its National Event Partner.
In her address, the Minister highlighted the ancient Sanskrit saying, annam parabrahma swaroopam – food is god and spoke about India setting a Guinness Book world record by cooking 918 kg of khichdi, a humble dish of rice and lentils that has been promoted as a “Brand India” food to sell healthy super food in domestic and international markets. Several such traditional food had the potential to be showcased globally.
Mr. Neeraj Kakkar, Co-founder and CEO of PaperBoat-Hector Beverages, illustrated the three strengths of Indian food, variety, taste, and wholesome ingredients, have impacted the human health positively. He said that the start-ups can harness the potential of traditional foods and take advantage of the grand opportunities that are presenting themselves with innovations in taste, packaging, fusion food and manufacturing.
Mr. Manish Aggarwal, Executive Director of Bikanervala Foods Pvt Ltd, said that Indian snacks and sweets have the potential to become the new chips and chocolate of the modern consumer world. Indian food must find a way to be easily available, convenient, fast and cheap for it to be accepted globally, he added.
Dr. A. K. Tyagi, Executive Director of Haldiram Snacks Pvt Ltd., said that “India has a huge potential in food” as the large Indian diaspora continues to play a vital role in popularizing traditional Indian foods internationally.
Mr. Mohit Anand, Managing Director- India & South Asia, Kellogg India Pvt Ltd., stated that food is embedded in local cultures, and is therefore, there is a need localise global food to suit the tastes of local people.
The session was wrapped up by Mr. Sanjay Sharma, Chief Executive Officer, MTR Foods Pvt Ltd. He said the “experimentation trend of the Indian market is in its nascent stage and must be explored further’.
In her address, the Minister highlighted the ancient Sanskrit saying, annam parabrahma swaroopam – food is god and spoke about India setting a Guinness Book world record by cooking 918 kg of khichdi, a humble dish of rice and lentils that has been promoted as a “Brand India” food to sell healthy super food in domestic and international markets. Several such traditional food had the potential to be showcased globally.
Mr. Neeraj Kakkar, Co-founder and CEO of PaperBoat-Hector Beverages, illustrated the three strengths of Indian food, variety, taste, and wholesome ingredients, have impacted the human health positively. He said that the start-ups can harness the potential of traditional foods and take advantage of the grand opportunities that are presenting themselves with innovations in taste, packaging, fusion food and manufacturing.
Mr. Manish Aggarwal, Executive Director of Bikanervala Foods Pvt Ltd, said that Indian snacks and sweets have the potential to become the new chips and chocolate of the modern consumer world. Indian food must find a way to be easily available, convenient, fast and cheap for it to be accepted globally, he added.
Dr. A. K. Tyagi, Executive Director of Haldiram Snacks Pvt Ltd., said that “India has a huge potential in food” as the large Indian diaspora continues to play a vital role in popularizing traditional Indian foods internationally.
Mr. Mohit Anand, Managing Director- India & South Asia, Kellogg India Pvt Ltd., stated that food is embedded in local cultures, and is therefore, there is a need localise global food to suit the tastes of local people.
The session was wrapped up by Mr. Sanjay Sharma, Chief Executive Officer, MTR Foods Pvt Ltd. He said the “experimentation trend of the Indian market is in its nascent stage and must be explored further’.
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