Deccan Chronicle

Eating Local Produce

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The pandemic and lockdown has has the effect that people have become conscious of eating clean, fresh and local food. While many people have taken to growing their own food, others without access to space have started choosing sustainable produce.

Eating healthy and organic food has made people become more open to experimenting with their palette. Chefs in hotels and restaurants are now replacing imported ingredients with a similar or contrasting local ingredient, without hindering the quality or nature of the product.

Courtesy Chef Reetu Uday Kugaji
Courtesy Chef Reetu Uday Kugaji

For a country that has grown up on Ayurveda and its principles, there has been a surge in eating right. Covid-19 has also created a lot more awareness for healthy and immunity boosting food not only for the body but for the mind as well.

Read the full story that first appeared in Deccan Chronicle dated March 20, 2021 here:

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