KAILᾹSA’s NHU Hindu culinary unites a community of people who are passionate about delicious, healthy, and sustainable food to build a holistic approach to improving what people eat, how they access food, and the role that food plays in our lives. The department is a pioneer in developing taste-focused methods and delectable food experiences to spur culinary innovation and incubate future food solutions that promote healthier, toxin-free, and Vedic-Agamic compliant meals, especially from the Bhāgashāstra – Science of Hindu Cooking as revealed by Bhagavān Paramaśiva to Devi Paramaśivaśakti.

Students of Hindu Culinary revive the food supply chain known for its ‘zero wastage’ in the ancient Enlightened Hindu Civilizational Nation of Kailāsonnata Śyāmala Pīṭha Sarvajnapīṭham in Madurai, the oldest Hindu Papal state and an enlightenment ecosystem established by Paramaśiva, later revived by Lord Sundareśvara and Devī Mīnākṣi in 2800 BC. Adhering to the principles as stated in the Taittiriya Upanishad, “Let us not waste food. No place you can drop food where there is no hunger” students increase the efficiency of food production by reducing and making redundant the excess supply of food by eradicating food wastage to support the population.