The last fifty years have seen a tectonic shift. The rise of nuclear families, dual incomes, and globalization has weakened the chain of oral recipes. The sil-batta (stone grinder) has been replaced by the electric mixer. The slow dum cooking in a sealed handi has been replaced by the pressure cooker.
The is governed by Dinacharya (daily routine). Traditionally, the day begins before sunrise. The kitchen, too, follows a strict biological clock.
Dinner is lighter—think khichdi (the ultimate comfort food of rice and lentils) or vegetable stew. It is designed to be digested before sleep, proving that Ayurveda has always been the mother of Indian cuisine.