In an era dominated by matcha lattes and avocado toast, Bollywood actor Rakul Preet Singh is championing a return to India's culinary roots. The popular actress recently made a compelling case for traditional Indian foods during an interview with Soha Ali Khan on Mashable India, urging people to embrace what their ancestors ate rather than chasing global food fads.
The Ancient Wisdom Behind Indian Superfoods
Rakul Preet Singh passionately argued that many contemporary health foods are simply rebranded versions of traditional Indian ingredients. "Today, what we call liquorice tea is actually mulethi, turmeric latte is haldi doodh... these are all superfoods which are ingrained in Indian food," the actress revealed during the November 9, 2025 interview. She emphasized that while avocado is celebrated as a superfood, people often overlook the benefits of desi ghee, which has been part of Indian kitchens for centuries.
The actress firmly believes in going ancient when it comes to dietary choices. "I am a believer of go ancient. Go what your ancestors ate... Don't fall into these fads," she advised, highlighting how modern food habits are essentially derived from traditional Indian culinary practices.
Nutritional Science Backs Traditional Indian Diet
Delhi-based nutritionist Dr. Anjana Kalia strongly supports Rakul Preet Singh's perspective on traditional eating. According to Dr. Kalia, returning to traditional Indian eating habits is extremely important for maintaining long-term health because these diets are perfectly aligned with India's geography, climate, and lifestyle patterns.
"Traditional Indian meals are rich in balanced nutrients, comprising a mix of carbohydrates, proteins, healthy fats, and ample fibre," Dr. Kalia explained. "Dishes made from dal, rice, roti, vegetables, and curd are not only wholesome but also easy to digest." She contrasted this with modern global diet trends that often focus on calorie restriction or single 'miracle' foods, which may not suit the Indian metabolism.
Indian Kitchen: The Original Superfood Store
Dr. Kalia confirmed that the Western concept of "superfoods" represents nothing more than clever marketing of ingredients that have always been staples in Indian households. Items such as ghee, turmeric (haldi), mulethi, and amla have been integral to Indian cooking and Ayurvedic medicine for centuries, possessing powerful anti-inflammatory, antioxidant, and immunity-boosting properties.
"Turmeric has curcumin, which fights inflammation; ghee provides good fats essential for nutrient absorption; and mulethi soothes the respiratory system," the nutritionist elaborated. The fundamental difference lies in marketing approaches—while the West presents these as newly discovered health solutions, their benefits have been well-documented in Indian traditions long before the term "superfood" gained popularity.
Dr. Kalia provided specific nutritional comparisons: "Ghee is a source of healthy fats and fat-soluble vitamins (A, D, E, K) that support joint and brain health. Turmeric contains curcumin, which is known for its ability to reduce inflammation and protect against chronic diseases. Millets, such as ragi, jowar, and bajra, are high in fibre, iron, and calcium, which help manage blood sugar and weight."
While acknowledging that foods like avocado and quinoa are healthy, Dr. Kalia pointed out that they're often expensive and less accessible in India. Traditional Indian foods offer comparable—and sometimes superior—health benefits while being readily available locally and better suited to Indian digestive systems.
The nutritionist concluded with a powerful statement: "Our kitchens have always been full of natural 'superfoods.'" This perspective reinforces Rakul Preet Singh's advocacy for embracing India's rich culinary heritage rather than chasing expensive imported food trends.
