A joint event was held in the capital, bringing together Indian and Uzbek perspectives on a healthy lifestyle and contemporary cuisine. The organizers were the Embassy of India in Uzbekistan and the Tourism Committee of Uzbekistan.
The meeting was attended by representatives of hotels, restaurants, and travel companies, food industry experts, and specialists monitoring new trends in gastronomy.
Sanjar Tajiev, deputy chairman of the Tourism Committee, emphasized that national cuisine could become an integral part of a traveler's experience. He stressed the importance of offering dishes suitable for individuals with diverse dietary requirements, creating a more accommodating tourist environment for visitors from various countries.
One of the important platforms at the festival was a masterclass by Nikkhila, who works in the Lifestyle & Wellness sector. An expert in healthy lifestyle, holding a PhD, introduced the participants to the Indian approach to diet planning. She specifically focused on the concept of the six tastes. In the Ayurvedic tradition, it is believed that combining them in daily meals helps maintain a balanced diet.
During the presentation, the connection between this idea and the legacy of Abu Ali ibn Sina and his works on medicine was also discussed.
The practical part was devoted to Uzbek cuisine. The participants were shown how familiar Uzbek dishes can be adapted to fit a balanced diet. A special menu was developed with the participation of a doctor: animal‑based products and fats were removed from traditional recipes, while the familiar taste was preserved.
According to Nikkhila, interest in Ayurvedic cuisine and healthy eating continues to grow in many countries. Therefore, Uzbek restaurants have been encouraged to gradually add more plant‑based dishes to their menus. You can even start with one or two dishes and then expand the selection depending on the interest of the customers.
Separately, they discussed the development of gastronomic tourism. Given the growing number of foreign travelers, it is becoming increasingly important to take into account their diverse preferences and eating habits. For the tourism industry, this approach opens up additional opportunities: a well‑thought‑out menu allows for consideration of travelers’ individual preferences and makes the gastronomic component of the trip more accessible to different categories of guests.
The final part of the program was a tasting session. Participants were offered dishes based on seasonal local products, and it was demonstrated how traditional Uzbek ingredients can be used in a modern interpretation without adding animal‑based products.
The festival became a unifying element for the exchange of experience between specialists from Uzbekistan and India, and undoubtedly demonstrated new opportunities for cooperation between the two countries in the fields of tourism, gastronomy, and healthy eating.
