Turmeric, with its active compound curcumin, has been traditionally used in Indian cuisine and medicine for its anti-inflammatory and antioxidant properties, contributing to food preservation and overall health.

Millets, such as jowar, bajra, and ragi, are ancient grains commonly used in Indian cuisine. They are known for their high nutritional value, drought resistance, low water requirements, and adaptability to diverse climates, making them crucial for sustainable agriculture.

The 'thali' system in Indian cuisine is a balanced meal consisting of various food groups, including carbohydrates, proteins, vegetables, and condiments. It promotes mindful eating, portion control, and the utilization of seasonal and locally available ingredients.

Dum pukht is a traditional Indian cooking technique where food is slowly cooked in a sealed pot over low heat. This method results in tender and flavorful dishes due to the retention of moisture and the gradual infusion of spices and aromas.

Fermented foods, such as yogurt, pickles, and dosa, are an integral part of Indian cuisine. They not only enhance the flavor and texture of dishes but also aid in digestion, nutrient absorption, and promote the growth of beneficial gut bacteria, contributing to overall gut health.

Utilizing seasonal and locally sourced ingredients in Indian cuisine aligns with the principles of sustainable food systems. It reduces food miles and carbon emissions associated with long-distance transportation, supports local farmers and economies, and ensures the freshness and quality of ingredients.

Roti is a staple flatbread in Indian cuisine, made with whole wheat flour and cooked on a tava (griddle). It is a versatile accompaniment to various dishes and is known for its simplicity and nutritional value.

Spices play a crucial role in Indian cuisine, not only enhancing the flavor and aroma of dishes but also possessing medicinal properties and promoting overall health. Additionally, spices can be used to preserve food and extend its shelf life, contributing to global food security.

Vegetarianism, a prevalent dietary practice in India, contributes to sustainable food systems by reducing the demand for animal-based products, promoting the cultivation of plant-based foods, and helping conserve water and land resources.

Biryani is a popular Indian dish consisting of layers of rice, meat, vegetables, and spices. It is often served with various accompaniments such as raita, chutney, and papad.

Lassi, a traditional Indian yogurt-based drink, is not only refreshing but also beneficial for gut health. It aids in digestion, nutrient absorption, and contains probiotics that support the growth of beneficial gut bacteria.

Ghee, a clarified butter used in Indian cuisine, aligns with the principles of sustainable food systems due to its high smoke point, making it suitable for high-temperature cooking. It is also a source of essential fatty acids and vitamins, and can be stored for extended periods without refrigeration.

Jalebi is a popular Indian dessert made from a batter of flour, yogurt, and chickpea flour. It is deep-fried and then soaked in a sugar syrup, resulting in a crispy outer layer and a sweet, syrupy filling.

Chai, a spiced tea beverage, holds cultural significance in India and is consumed throughout the day. It contains antioxidants and anti-inflammatory compounds, and can aid in digestion and boost metabolism.

The concept of 'farm-to-table' in Indian cuisine aligns with sustainable food systems by reducing food miles and carbon emissions, supporting local farmers and economies, and ensuring the freshness and quality of ingredients.