Food preservation has been a major issue across the world. Hotels, etc waste enormous amounts of food because nobody can estimate the right quantity that is needed for a day. But if Dr. Vaishali Bambole's discovery passes all the clinical tests and gets marketed on a mass scale, it can be a game-changer.

Vaishali is a Physics professor at the University of Mumbai. She says that she has brought into existence a technology through which Indian cuisines can be preserved for three years.

"I and my department have discovered a technology to preserve Indian cuisines like idli, upma and white dhokla for three years without adding any preservatives or impacting its taste and nutritional value. I have been working on this since 2013. This is an electron-beam radiation technique. We have used this technology for the first time on cooked food," she says.

She has managed to preserve idlis for more than three full years! "We selected food items that contain less amount of oil and protein. Yesterday when we opened idli after 3.5 years, it was still fresh. We experimented on several food items but got the best results for idli, upma and dhokla," she says.