Purpose of Work on Traditional Indian Foods

My purpose for this project ends into my dream of hunger less world.
India has very deep cultural heritage, as a part of which food habits and knowledge has came to us as a legacy.
1) With changing life style Indian food habits are changing and people are forgetting knowledge of Indian food cooking and preparation methods.
2) Indian food has fundamentals from Ayurveda imbibed in its cooking which combines..
a)Medicine :therapeutic properties of herbs, spices and other ingredients
b) Psychology and Spirituality: Psychology which have spiritual basis of healing and well being. Cooking is a devotional practice as per Ayurveda.You becomes what you eat.
Satvik, Rajasik and Tamasik food concepts are well imbibed in Indian cooking practice.
c) Health and Well being: Food Eating habits are very well scientific, with seasons eating profile changes from Hemant to Sharad (India have six Season not 3)
d) Ecology and Environment:  Eating locally grown food with minimum carbon-footprint. Most fresh and most suited as per climate.
3) It can be a case study for other part of world to combat hunger by adopting superfood grains which are already eaten as a practice.
Eg. Amaranth, Sorghum,Bajra and so many other less explored grains are already eaten by people for thousand of year so why not to eat them with those recipe.
4) In the rush of modern day development food choices are reducing because of standardized food limited to few grains (Which are commercially explored wheat, maize,rice,tapioca only).
5) Let’s work for these unexplored choices which are not yet commercialized. Commercialize them which can bring taste and health because however healthy a food it can’t be eaten/accepted by a mass until and unless it is tasty!
6) More it is commercialized; more it will reach to mass.
And hence Your food be your medicine which is part of ayurveda reach to every home.(Quoted by Hippocrates 400B.C. but  Ayurveda has designed in cooking)
This is what I dream.
Comments and suggestion are most welcome.

This is a reply to  Dr Francis Boero, CFS during conversation on Purpose of My work so that people are ready to contribute. Aug 18, 2017 IFT Connect

Challanges for Traditional Indian Food Products

Some of the challanges
Classification of Indian Food: By Festivals, by season, by region, by way of preparation, by time of consumption(morning, afternoon, evening) , Spiritual Food, Ayurveda, Different Stages of life
Recipe of Indian Food: Recipe of All Indian Food by measurable parameters, time, temperature, pressure, heating or cooling profile, ingredients by weight,technique of making
Standardized batch size and SOPs: A perfect batch for uniform test every time
Seasoning standardization: Dealing a great variety of food with different spice blends
Micro structure  and Rheology of Indian traditional Food:  Some very critical example : Kaju Katri, Ghevar, Mysore Pak, Rasgulla, Gulabjamun, Bombay halwa, Soan Papdi
Health benefit : Most of Indian Food Product has been standardized into practice with a vast cultural background of trial and error so we have got a well balanced food pertaining to a region and for health of people living there so we have to find health aspect behind that food and prove it scientifically . Example : Lotus seed, eaten on specific festivals have health benefits, Spices blends have great impact on food and health of people. So we have to prove all these benefits.So it can be claimed
Integration of Resources : There is a good amount of literature on Indian Food we have to integrate it and make it a fruitful resources for future use. It needed to be applied. Ayurveda, Rasshashtra, Indian cooking styles , Ministry of AYUSH, Knowledge from USTADs of INDIAN FOOD .....its vast
Machinery Manufacturer needs to understand the requirement

So many challanges so let's start. ..

This is a re post from Aug 14- 2017, IFT Connect.

Re post from IFT Connect Aug 14,2017

I am working on developing new technologies, tools, standardized recipe, equipment development for traditional Indian foods. We together have developed some of Indian products standardized on commercial scale. We want to develop theories of each INDIAN FOOD Dishes Science behind them and Technology to give it a new wing. We are looking forward innovative resources and platforms of people, machine, technologies who can add to legacy of Indian Traditional Food and give it a new dimension on global horizon. I invite you all for contributing to this journey by asking questions, giving suggestions, telling your experience and image about Indian food , knowing what you mean and wanted to look Indian Food. I have been working for Indian Food for past 4 years and eager to satisfy your questions ,suggestion , anything which can help INDIAN FOOD give a new age.

WELCOME
"THIS IS INDIAN FOOD SCIENCE AND TECHNOLOGY "