Ancient trends in food are back!

From quinoa, ginseng and kafir to grains like teff, millet, amaranth and faro, ancient food has become the new rage. For centuries, in India, the staple food was millet also called 'ragi'. It is gluten free and a storehouse of vitamins and minerals. Our ancestors depended on it heavily for nutrition, but with the advent of the green revolution, emphasis was laid on crops with more yield and thus, millet was replaced by rice and wheat. Ancient cultures depended on amaranth as a major staple of their diet due to its high concentration of protein, minerals and vitamins. Ginseng, a native of America provides energy boost, lowers blood sugar and cholestrol levels and is also used in the treatment of cancer. Barley is so nutritionally dense and packed to the brim with fibre that it was food for the gladiators and the Roman army. Quinoa which is also called the 'mother of all grains' is packed with complex carbohydrates and all the nine essential amino acids. Quinoa was a staple of the Incas, an ancient civilization of South America. Chia seeds were an energy boost of Aztec warriors. All these ancient foods are back with a bang and in an improved state.You will find them well packaged and placed on shelves of supermarkets. Now, it is considered trendy to consume these products. It is not only the food, but the old cooking techniques are also back. Coconut oil which was once considered unhealthy is now regarded as one of the best oils as it lowers bad cholestrol and is good for skin and hair. Ghee (clarified butter) which is liberally used in some medicines of Ayurveda is now consumed by more people due to its health benefits. From popping pills at bed time, people have switched over to the old practice of drinking milk with turmeric. Ancient cooking practices like slow cooking, cooking in cast iron utensils, dry roasting and steaming food wrapped in leaves have made a comeback into the Indian kitchens. Slow cooking helps to retain the natural juices of vegetables and meat enhancing the nutrition and taste. Cooking in cast iron vessels keeps the food hot for a longer time and is beneficial for iron deficient people as it boosts the iron intake. Dry roasting changes the chemistry of protein in food, changing its flavour and enhancing the scent and taste of food, especially spices. Food cooked in wrapped leaf tastes excellent as it is protected from direct flame and forms a tight package to hold in heat and allow food to cook in its own juices. The leaf also adds to the flavour of the food making it a delight to the taste buds. Fermentation of food like in kanji, lassi, idlis and dosa are extremely beneficial as it helps to introduce beneficial bacteria into our body. Our ancestors knew better when they sat cross legged on the floor while eating as it aligns the body for better digestion. Eating before sunset gives the body more time to digest food before bed time. Our ancient system of medicine, Ayurveda encourages eating with our fingers because in doing so, they form a mudra (a yogic position) which activates the sensory organs and keeps prana ( the life giving force, energy) in balance. So let us welcome the ancient food and cooking techniques back into our lives and reap its immense benefits.