Food is not just a sterile cocktail of nutrients, but is deeply infused with memories, love and interpersonal relationships that bring value to life along with nutrition. Local ingredients keep the fabric of culture alive, apart from bringing nutrition to our plate everyday. Apart from that, most local ingredients are brought to us by small-holding farmers and vendors who depend on seasonal produce with lesser shelf stability. At our online food workshop #EatingLocal, nutrition consultant and food writer Sangeeta Khanna tells us about these ingredients, how they are cooked, what benefit they bring and even the food parings that most of the urban population have lost touch with. She carries forward a legacy that is crucial in ensuring nutritional supplementation in every season, even though it looks and feels simple.

Duration: 2 hours

Eating Local Handout will be send on email a day prior to the event

About the presenter

Sangeeta Khanna worked on dietary antioxidants from cyanobacteria for her PhD program, about 25 years ago, and realised that traditional cuisines hold the blueprint of human nutrition. She decided to start writing about food and food systems about 12 years back. She is a nutrition consultant and food writer who has been working with product development for food start-ups and wellness menu development for some hotels, apart from teaching some short-term courses at premier design institutes of India - NID (Andhra Pradesh) and NIFT(Delhi), to be precise. She has authored a few books on food.