Our food habits are highly influenced by pop culture. From matcha to Korean noodles, we want to stay relevant. Even in our dietary preferences, we look for what’s trending. However, actor Rakul Preet Singh doesn’t follow trends. Instead, “I am a believer of go ancient. Go what your ancestors ate … Don’t fall into these fads…” she told Soha Ali Khan in an interview with Mashable India.For Rakul Preet, the present-day food habits are a by-product of traditional Indian food. For example, what we call “turmeric latte” is the quintessential “haldi doodh”, or the “liquorice tea” is “actually mulethi.”“Avocado is a super food, but we ignore ghee. Today, what we call liquorice tea is actually mulethi, turmeric latte is haldi doodh… these are all superfoods which are ingrained in Indian food,” added Rakul Preet.Eat like your ancestorsAccording to Delhi-based nutritionist Dr Anjana Kalia, returning to traditional Indian eating habits is extremely important for maintaining long-term health. These diets are deeply rooted in India’s geography, climate, and lifestyle patterns.And how are our meals nutritious?Dr Kalia explained, “Traditional Indian meals are rich in balanced nutrients, comprising a mix of carbohydrates, proteins, healthy fats, and ample fibre. Dishes made from dal, rice, roti, vegetables, and curd are not only wholesome but also easy to digest. In contrast, modern global diet trends often focus on calorie restriction or single ‘miracle’ foods, which may not be suitable for the Indian metabolism.”While global diets can offer new ideas, our traditional foods are naturally rich in nutrients, seasonal, and affordable. Therefore, by returning to Indian food wisdom while maintaining balance and moderation, one can promote better digestive health, immunity, and energy levels. View this post on Instagram A post shared by Rakul Singh (@rakulpreet) Rebranding Indian foodsThe nutritionist agreed that the Western concept of “superfoods” is a rebranding of ingredients that have always been part of Indian households. Items such as ghee, turmeric (haldi), mulethi, and amla have been staples of Indian cooking and Ayurveda for centuries.“They have powerful anti-inflammatory, antioxidant, and immunity-boosting properties. For example, turmeric has curcumin, which fights inflammation; ghee provides good fats essential for nutrient absorption; and mulethi soothes the respiratory system,” she added.Story continues below this adThe difference lies in how the West markets these foods — often presenting them as newly discovered health solutions. However, their benefits were well known in Indian traditions long before the term “superfood” existed.ALSO READ | Rakul Preet Singh opens up about her diet: ‘I try to finish my dinner by…’Nutritional benefits of desi foodTraditional Indian ingredients like ghee, turmeric, and millets are nutritionally comparable — and in some cases superior — to Western “superfoods.” For example, elaborated Dr Kalia, “Ghee is a source of healthy fats and fat-soluble vitamins (A, D, E, K) that support joint and brain health. Turmeric contains curcumin, which is known for its ability to reduce inflammation and protect against chronic diseases. Millets, such as ragi, jowar, and bajra, are high in fibre, iron, and calcium, which help manage blood sugar and weight.”On the other hand, foods like avocado and quinoa are healthy but often expensive and less accessible in India. The key is to recognise that Indian traditional foods offer the same health benefits, are readily available locally, and are better suited to our digestive systems. In short, our kitchens have always been full of natural “superfoods, the nutritionist concluded.Story continues below this adDISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.