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Traditional Indian fermented foods represent a confluence of cultural heritage, nutritional functionality, and environmental sustainability, offering an effective dietary intervention amidst public health and climate-related challenges. Produced through natural or controlled microbial fermentation involving lactic acid bacteria, bifidobacteria, and yeasts, these foods—such as idli (steamed rice cake), dosa (rice and lentil crepe), dahi (curd),

Agrobiodiversity—the foundation of resilient and just food systems—is undergoing rapid and unprecedented erosion across the Global South. More than 90 percent of traditional crop varieties have disappeared, while just nine plant species now provide two-thirds of calorie intake globally. Similarly, 97 percent of global meat production is derived from only eight domesticated species, and nearly 20 percent of food-relevant wild species are threa

Diet diversity is not a luxury but a national imperative. India has the knowledge and the models; what it needs now is scale and convergence