ABSTRACT
Indian traditional foods have good amounts of carbohydrates, protein, fats, vitamins, minerals and phytochemicals (from herbal plants) that make an important part of a balanced diet depending on various cultural factors of the diverse population. The traditional foods of India include usage of various ingredients that are mainly influenced by the ayurvedic interpretations aiming at creating equilibrium for mind, body and spirit. Fermentation is a popular technique used in traditional foods with many health benefits to enhance flavor, texture, appearance and digestibility of food, to increase the essential amino acids, fatty acids, vitamins and to reduce anti-nutrient factors with improved shelf-life. The therapeutic properties are mainly due to the presence of prebiotics, probiotics, bioactive microbial metabolites, bioavailable vitamins and minerals in the fermented food.
