Traditional and ayurvedic foods of Indian origin Preetam Sarkar, Lohith Kumar DH, Chanda Dhumal, Shubham Subrot Panigrahi, Ruplal Choudhary  Journal of Ethnic Foods  Volume 2, Issue 3, Pages 97-109 (September 2015) DOI: 10.1016/j.jef.2015.08.003 Copyright © 2015 The Authors Terms and Conditions

Fig. 1 Grain-based traditional health foods. Journal of Ethnic Foods 2015 2, 97-109DOI: (10.1016/j.jef.2015.08.003) Copyright © 2015 The Authors Terms and Conditions

Fig. 2 Fruit- and vegetable-based traditional health foods. Journal of Ethnic Foods 2015 2, 97-109DOI: (10.1016/j.jef.2015.08.003) Copyright © 2015 The Authors Terms and Conditions

Fig. 3 Ginna prepared from colostrum. Journal of Ethnic Foods 2015 2, 97-109DOI: (10.1016/j.jef.2015.08.003) Copyright © 2015 The Authors Terms and Conditions

Fig. 4 Nannari sharbat prepared using the roots of Decalepis hamiltonii Journal of Ethnic Foods 2015 2, 97-109DOI: (10.1016/j.jef.2015.08.003) Copyright © 2015 The Authors Terms and Conditions

Fig. 5 Preparation of malt-based weaning foods prepared using legume and cereal/millets [115]. Journal of Ethnic Foods 2015 2, 97-109DOI: (10.1016/j.jef.2015.08.003) Copyright © 2015 The Authors Terms and Conditions

Fig. 6 Preparation of chapati-based weaning foods using cereal flour, legume flour and dhal flour [115]. Journal of Ethnic Foods 2015 2, 97-109DOI: (10.1016/j.jef.2015.08.003) Copyright © 2015 The Authors Terms and Conditions

Fig. 7 Preparation of sattu using Bengal gram and wheat [114]. Journal of Ethnic Foods 2015 2, 97-109DOI: (10.1016/j.jef.2015.08.003) Copyright © 2015 The Authors Terms and Conditions

Fig. 8 Preparation of shotti using rhizome of Curcuma angustifolia Roxb. [113]. Journal of Ethnic Foods 2015 2, 97-109DOI: (10.1016/j.jef.2015.08.003) Copyright © 2015 The Authors Terms and Conditions

Fig. 9 Preparation of weaning gruel [117]. Journal of Ethnic Foods 2015 2, 97-109DOI: (10.1016/j.jef.2015.08.003) Copyright © 2015 The Authors Terms and Conditions