The Art and Science of Gastronomy, ETHospitalityWorld

India holds one of the richest culinary legacies on earth — yet we often forget to value it. Our gastronomy is not just about recipes; it is science, art, and philosophy, deeply rooted in Ayurveda, seasonal wisdom, and harmony with nature. Every dish, every ingredient, carries centuries of knowledge — about balance, nutrition, climate, and well-being. And yet, the world does not fully recognize the scale of India’s culinary genius.

To truly claim our gastronomic future, we must understand every ingredient. We must know its origin — whether native or introduced, who brought it, and from which culture it came. We must grow it on our own land, study its composition, its benefits, and its environmental impact. Only when it adapts fully to our soil and seasons, and becomes part of our cultural DNA, does it truly belong to us. This process is slow, sometimes spanning decades or even centuries, but its rewards are extraordinary.

Some dismiss our food, saying, “Nothing in India is original.” I smile at this because they fail to see the truth. We may not have invented every ingredient, but we transform each one in a way no one else can. Tea came from China via the British. Over two centuries, we studied, experimented, and adapted it to create Masala Chai — infused with cardamom and warming spices — something uniquely Indian. The British and Chinese still drink tea their way; we drink it ours. Broccoli, on the other hand, arrived only forty or fifty years ago. We are still learning how it fits our seasons, health systems, and traditions. Until we know, it remains an outsider — a guest yet to be truly welcomed.This is the genius of Indian gastronomy: adapt, transform, and create harmony. Every ingredient, whether born here or brought from elsewhere, is prepared with indigenous techniques, balanced with spices that work with our climate and health, and served in ways that honor both body and soul. Our food is a testament to patience, observation, and reverence for nature. It reflects a civilisation that understands taste is not just flavour, but medicine, culture, and celebration.

We must reclaim this knowledge and invest in a National Movement for Ayurveda Gastronomy. This is not just nostalgia or heritage; it is an economic, cultural, and global opportunity. Such a movement can generate revenue, create millions of jobs, boost tourism, and position India as the world’s leading culinary power. It can also preserve regional food wisdom before it vanishes, train young chefs in traditional and modern techniques, and link culinary innovation with health, sustainability, and culture.

As Mulk Raj Anand wrote in his cookery book in 1932: “India taught the world fine food.” It is time to believe it again. Rediscover, understand, educate — and then show the world: India is not just a culinary nation. India is the world’s next gastronomic superpower.

Every meal we prepare, every spice we blend, and every recipe we revive is a step toward that future. We are sitting on a sleeping superpower of flavours, traditions, and innovation. It is time to awaken it — with pride, knowledge, and a vision that honors our past while leading the world to our culinary future.

The author, Manjit Gill is president, Indian Federation of Culinary Associations; co-curator of The Chef’s Manifesto, UN SDG2; board member, Institute of Hotel Management, PUSA, Delhi; and board member, Indian Culinary Institute Noida and Tirupati. The views expressed in this article are those of the author and do not necessarily represent those of ET HospitalityWorld.

• Published On Aug 26, 2025 at 01:00 PM IST

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