Flavour Innovations are one of the most recent steps taken by NESFAS towards connecting people to the pleasure and importance of eating local food. Apart from trained in-house chefs, NESFAS looks to work together with professional chefs and cooks to come up with dishes that glamourise local ingredients or recipes that, in essence, give local dishes makeovers to give them a fighting chance against the fast foods which are alarmingly growing in popularity.
On a weekly basis, the Flavour Development Department of NESFAS take indigenous ingredients, ark of taste products and local recipes and experiment with them to develop dishes that can compete with fast food equivalents. Not only that, the department also attempts to find out nutritive values of the ingredients they use along with understanding their unique characteristics. For example, the millet pancake and millet crepe, two of the dishes that NESFAS took to many food fests, became very popular where indigenous dishes made with millet are mostly not as well liked. These recipes not only use underutilised ingredients but also are tasty enough to replace unhealthy snacks.