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By N Lothungbeni Humtsoe Faster lives and economic downturn have impacted cooking patterns, taste preferences, and the nutritive diversity of the Indian diet over the last decade. And chefs, farmers, and experts are particular in pointing out that the onus also lies with consumers who need to be receptive, reflective, and action-oriented in bringing desi vegetables back. “We’ve been hard-wired to crave convenience when we should crave food that is nutritious and better,” muses Chef Zacharias, expressing hope that these behaviours may be unlearned. One area of concern post-pandemic is how socio-economic constraints have skewed diets, especially for those with limited access to nutritive produce. “How can we rationalise the argument of making more vegetables a part of the diet?” says Dr. Pushpesh Pant, eminent food historian. “As recently as three decades ago, five rupees bought five kilos of fresh green peas. Today they cost more than a hundred! Even

Uttar pradeshJammu and kashmirSumeet kaurN lothungbeni humtsoeGarima tiwariPushpesh pantTenga moraShwetha mohapatraGitika saikiaChef zachariasSpudnik farmsCommunity supported agricultureGodrej food trends reportNorth eastIndian sorrelCreative director