Preserving Indian Food Heritage through Sattvik Food, Traditional Indian Food Service Patterns, and Curriculum Reform in Hospitality Education - A Review Study in the Context of NEP 2020 and Indian Knowledge Systems

Abstract

The Indian food heritage is said to be a rich body of knowledge encompassing nutrition, ethics, sustainability, spirituality, and social equity. The contemporary hospitality education in India is largely influenced by Western culinary practices, which push the local food culture and service delivery systems out of the mainstream. This is a review-based research that examines the relevance of Sattvik food and traditional Indian food service models based on the Bhagavad Gita, Indian Knowledge Systems (IKS), and the National Education Policy (NEP) 2020. The paper provides an argument on why the curriculum should be reformed to safeguard and implement Indian food heritage in hospitality education by analyzing the classical texts, policy papers and the existing literature in the field of hospitality education.
The research has presented instructional practices, curricular reforms, and institutional approaches with a specific focus on educational, cultural, and industry-related outcomes. The findings show that the Indian food heritage inclusion is not only a culturally significant issue but also a practical and industry-specific task, given the current directions of the global wellness and sustainable hospitality segment.