India has a huge potential of ransforming it’s local, traditional, authentic cuisines into creating a unique platform for attracting tourism in the country, besides unlocking huge potential for processed foods in the Intemational arena, thereby giving flip to farming communilty. However it suffers fram the fact that there is no coordinated, scientific and systematic platform to give India’s unique cuisine t’s place in the national as well as international level. It is beset with other probiems which make it difficult to bring quality and standardization as it has highly inefficient and fragmented supply chains, lack of processable varieties, lack of efficient cold chain across length and breadth of the country, half hearted policy initiatives at modemnizing the regulatory frameworks especially by the states.
India has a huge number of cuisines, but these are currently remains as a heritage in the households and have not been redarchad or standardized. There is na database available for authentic cuisines, thelr history, recipes, categorization etc. There is a need to create a body which will have a primary task of deve loping authantic cuisines with attendant history, standardized recipes, differentiate between the Real and the Fusion, so as to market and brand the products intemationally. To achieve this objective the process has to start at the grass root the ingredients used in creating any dish have to be authentic, well preserved ind used with the right amount of quantity., temperature etc . This would require Interacting vith the growers , creating supply chains such as cold chain infrastructure, state of art R&D faclity at each of the critical processing points so as to have the final product to match the ntemational quality and flavour while retaining the uniqueness and authenticity of the cuisine.
