With rising heart and lifestyle diseases linked to unhealthy fats, nutrition experts and ICMR-NIN guidelines advise Indian households to rotate or balance cooking oils. Specialists stress that moderation and heat stability matter more than frequent switching.
Researchers at IIIT–Hyderabad are developing an AI-powered system to analyse the Indian thali, a meal known for its diverse textures and overlapping ingredients. The research was recently presented at the 16th Indian Conference on Computer Vision, Graphics and Image Processing 2025.
The traditional Indian thali, long overlooked in favour of fad diets and imported superfoods, is being re-evaluated as a model of balanced nutrition. Researchers from NIN, FSSAI, and PHFI are promoting its inherent design through the ‘Let’s Fix Our Food’ initiative.
The cost of home-cooked vegetarian thalis fell 7% and non-vegetarian thalis 8% year-on-year in August, driven by sharp declines in onion, potato, and pulse prices, a Crisil Intelligence report showed. Higher crop production and stable stocks eased household food expenses.
