A doctoral research study titled "Food Anthropology – a cross-sectional study on Alavi Bohra Muslim of Vadodara city" was conducted by PhD scholar Ms. Sabat Ansari under the guidance of Prof. Dr. Vanisha Nambiar at the Department of Foods and Nutrition, Faculty of Family and Community Sciences, The Maharaja Sayajirao University of Baroda. 

The key highlights and summary of the study are given as follows: 

Background: Food anthropology offers an opportunity to explore food historically and culturally. In an ethnically diverse country such as India, where food culture is influenced by climate, geography, and access to natural resources, it is imperative to conduct scientific studies using ethnographic research methodology and document best practices, to preserve traditional knowledge systems related to foods. 

Aim: The study aimed to understand the food anthropology of Alavi Bohra Muslims, who are a nano minority community with its headquarters in Vadodara city since 3 centuries. Specifically, the study aimed at,

1. Conducting ethnographic research to understand the EMIC views on the dietary habits and food culture of Alavi Bohra Muslims during the lifecycle, fasts, and feasts. 
2. Assessing the nutritional status of the mother-child dyads using the following direct and indirect methods (dietary profiles, anthropometry, biochemical profile, socio-economic status, morbidity and disease profile) and understand its relationship.
3. Developing an inventory of the traditional recipes made by Alavi Bohra Muslims during lifecycle, fasts, and feasts, and digitalize them on a social media platform. 

Materials and Methods: Following necessary permissions from the spiritual head, Da’i saheb Saiyedna of the Alavi Bohra community, Vadodara, and ethical approval (IECHR/FCSc/PhD/2021/124) from the Institutional Ethics Committee, the study was divided into three phases.

For Phase 1: 
Approximately 6500 community members under the guidance of the current and the 45th Da’i e Mutlaq Saiyedna saheb (spiritual head) - Dr. Haatim Zakiyuddin saheb, reside in Vadodara city. The samples for this phase included the Interviews with the royal family members, sub-ordinates, key informant interviews with members of the ‘at-Taiyebaat committee’ (that organizes food, health, and extracurricular events in the community), focus group discussions were done with elderly women, and in-depth interviews with mother-child dyads of the Alavi Bohra community residing in Vadodara city. 

For Phase 2:
All Alavi Bohra mothers with children under 6 years, based on consent, 125 mother and child dyads (N=250) were enrolled. Data were elicited on their socio-economic status, morbidity (15 days), and disease profile. Dietary intake was calculated using a 3-day 24-hour dietary recall, food frequency questionnaire, and practices related to infant and child feeding. Anthropometric measurements included weight, height, waist and hip circumferences, and body composition using the Tanita scale. Body mass index, waist-hip ratio, waist-height ratio, and conicity index were calculated for mothers. Biochemical assessments included (glycaemic and lipid profiles, vitamin D, and vitamin B12) (N=95). Anthropometric indices (height, weight, mid-upper arm circumference) for children were assessed and categorized into underweight, Stunted, and Wasted, using WHO Anthro Software.

For Phase 3:
This included the preparation of an inventory of all traditional Alavi Bohra recipes identified in Phases 1 and 2, digitalization, and revival of their social media platform. The collected data were analyzed using MS Excel, WHO Anthro software, ATLAS.ti, and a statistical package of JASP.

Results: 

Phase 1: It revealed that Alavi Bohra community is a transnational Taiyebi Musta’alavi Isma'ili Shi'a Muslim community that had migrated from Yemen over 450 years ago to Gujarat. They eat meals on a large steel plate called a 'thaal', start their meal with a pinch of salt and consider khaak-e-shifa (soil of Karbala battleground) sacred. They refrain from alcohol and pork and follow a three-meal pattern, wherein breakfast includes items such as tea, roti and malai, egg fry, and papad, lunch consists of non-vegetarian dishes and seasonal vegetables, and dinner is usually ‘khichdi-palidu’ with a variety of Palida. Community kitchens (jamaa'at-khaana), catering through chakla (cluster), provided a cyclic menu for dinner during the mourning month of Moharram-ul-Haraam. Traditional dishes such as Lachko on Pehli Raat (first night of Moharram), Khichda on Aashuraa, Teji for Chehlum, Sodannu in the month of Rajab, Karamlo for Mithi Shitabi in the month of Sha'baan, Sheerkhurma for Eid ul-Fitr and mutton dishes for Eid ul-Adhaa, and ritual of Ghugri practiced during pregnancy and ‘Bhaathi nu jaman’ served after death were an integral part of the community.

Phase 2: It revealed that 82% of mothers lived in joint families with an average family size of six, 75% were homemakers, 38.4% were graduates, 25.6% were postgraduates, and 65.6% reported no illness. Dietary patterns showed that mothers met 84.51% of the recommended daily allowance ICMR-NIN (2024) for energy, 100% for protein (46g), and 249% for fat (20g), with a mean dietary diversity score of 5. Mean BMI was 26.36 kg/m²; 58.4% were obese, 67% had a high waist-hip ratio (>0.85), 84% were at risk of central obesity (waist-height ratio ≥0.5), and 92% were at high cardiometabolic risk based on the conicity index. 42 percent of mothers were in the overfat category (33–38.9%), and 55% had a low water percentage (≤45%). Over 71% of the mothers had normal haemoglobin levels, 83% reported Prediabetes, 91.58% had desirable cholesterol, 37% had low HDL cholesterol levels, 96.8% had sufficient B12 levels, but 86.30% were deficient in Vitamin D. Among children 45.6% were underweight, 69.6% were stunted, and 19.2% were wasted. Over 27% were born with low birth weight, 46.4% breastfed within 1 hour, 44% introduced complementary feeds optimally after 6 months, whereas 12.8% of mothers introduced complementary feeds too early.

Phase 3: An inventory of traditional Alavi Bohra recipes (N=39) of mithaas (desserts) (n=14), kharash (savories) (n=12), jaman (main course) (n=8), and accompaniments (n=5) was developed. The recipes of the identified lost dishes such as Bataka jelly, Fruit Mutanjan, and Lookni kela were also documented in the inventory. Surko, Bhurut, Palida, Malida, and the New Year thaal were identified to be promoted under the Eat Right Movement. To preserve and share the culinary heritage, the YouTube channel ‘Alavi Bohra Recipes at-Taiyebaat’ was revived.

Conclusion: This study on Alavi Bohras food culture and nutritional status, provided deep insights into their unique traditions and underscored the need for culturally sensitive ethnographic research studies. It also highlights the need for targeted preventive measures to improve their overall health and well-being.