India, April 14 -- What trends have you observed in Navratri food over recent years, particularly in response to increasing health consciousness and a desire for innovative dishes?

Over recent years, we've noticed a significant shift towards healthier ingredients in Navratri cuisine. Millets like Foxtail and Rajgira are now replacing refined sabudana in dishes like khichdi, offering a more nutritious alternative. Moreover, there's been an increased emphasis on incorporating fruits and vegetables, such as Buckwheat flour rotis stuffed with veggies and salads featuring ingredients like lotus stem and water chestnuts. Additionally, alternatives to dairy like almond milk, coconut milk, and soy milk are being used in dishes like halwa, cheela...