Project Name: Healing through Food- Exploring the
India’s Culinary Traditions
Project Description: Healing through food, also
known
as culinary medicine, is an emerging approach that
emphasizes the therapeutic potential of nutrition to
prevent
and manage various health conditions. By incorporating
whole, nutrient-dense foods into our diets, we can
harness
their medicinal properties to promote physical and
mental
well-being. From reducing inflammation and improving
digestion to boosting mood and energy levels, the
healing
power of food lies in its ability to nourish and balance
our
bodies. By making informed food choices and adopting a
mindful relationship with eating, we can unlock the
incredible potential of food to heal, restore, and
rejuvenate our overall health.
In this experience spread across 4 weeks, multiple
topics
including the effects of different metals in cooking,
spices
used in the kitchens, millets; a gift of Indian to the
world
and traditional cooking methods including cooking over
coal
& wood shall be explored.
The expertise of the Master's of the trait including Dr.
Pushpesh pant, Chef Kapil Middha, Chef Vivek Saggar and
season members of the Indian Culinary forum shall play
an
important role in the same.
Their expertise in the field of cooking materials
originating from India, Spices used, effects of metals
in
cooking and the role of Spice Route in the evolution of
Indian Cuisine will be primary topics of discussion
during
the sessions.
Name and Designation of the Expert: Chef Sunil
Kumar,
Deputy Director- Culinary Arts, SCHM
Email Id: sunilkumar.schm@mriu.edu.in
School: School of Culinary and Hospitality
Management
Department: Culinary Arts
Domain: Culinary/ hospitality
Modules Included:
-
Week-1: Role of metals in traditional cooking
as
healers
-
Week-2: Spices used in cooking
-
Week-3: Millets- uses, effects and advantages
-
Week-4: Traditional cooking methods and fuels
used
Project Area: Healing through Food
Seats Available: 10
Start Date: 1st June, 2025
End Date: 30th June, 2025
Duration: 04 Weeks
Mode: Offline
Field Visit: khari Baoil, Sadar Bazar, Jaipur,
Rajasthan, Lucknow, Srinagar
Industry Partner and Collaboration:
-
Dr. Pushpesh Pant (Indian academic, food critic and
historian)
-
Chef Vivek Saggar, Consultant: Skill Competitions &
Industry Connect at Tourism and Hospitality Skill
Council, Associate Vice President Indian Culinary
Forum
-
Chef Kapil Middha, Corporate Chef and Director-
Creative
Cuisine Inc