Prasad as cultural heritage: How temples keep regional food traditions alive

Indian temples offer more than just spiritual solace; their prasad embodies centuries of culinary heritage. From Jagannath Temple’s slow-cooked Mahaprasad to Tirupati’s ghee-rich laddoo and Meenakshi Temple’s sakkarai pongal, each dish preserves regional flavors and cooking techniques. These sacred meals, prepared with devotion and local ingredients, reinforce cultural continuity.