To say that Indians love their food would be a gross understatement. Whether we are tucking into Hyderabadi biryani, a masala dosa or any of the varieties of street food like chaat and vada pav, we eat not only to satisfy our taste buds and hunger but also to connect with others and reinforce our cultural identities. But will the foods we love outlast a climate crisis that is disrupting our agricultural system and impacting the nutrients and flavour profiles of the crops we grow?
A new book by the Centre for Science and Environment (CSE) demonstrates how the colours, flavours and joys of eating locally-grown dishes goes hand in hand with preserving the ecology and biodiversity of the regions where they are grown. “First Food: Future of Taste” showcases over 100 recipes from across India so that readers can learn how to cook nourishing and delicious three-course meals to be served alongside tasty drinks and chutneys.
We spoke with Sunita Narain, director general of the CSE and editor of Down to Earth magazine who presided over the creation of the book, on the challenges of making our agricultural systems more climate-resilient, how changing your diet can impact farmer incomes, and the future of veganism.