U.S. McDonald’s Gets Spicy: Menu Changed After 50 Years | CHECK HERE

July 10, 2025, 12:59 pm

McDonald's has spiced up its U.S. breakfast line, launching three new options on Wednesday: the Spicy Sausage McMuffin, the Spicy Egg McMuffin, and the Spicy Sausage McMuffin with Egg. The Spicy Egg McMuffin gives a spicy twist to the classic favorite, featuring a fresh egg, Canadian bacon, melted cheese, and spicy pepper sauce on a buttery English muffin. At the same time, the Spicy Sausage McMuffin with Egg turns up the heat with hot sausage, melty cheese, a fresh egg, and spicy pepper sauce stacked on a toasted English muffin. Rounding out the lineup is the Spicy Sausage McMuffin, with hot sausage, melty cheese, and spicy pepper sauce on a toasted English muffin, all of it meant to crank up the flavor. This is in addition to McDonald's ongoing efforts to modify its menu to suit global tastes. In various countries, the fast food giant provides local specialties that are consistent with regional tastes: United Kingdom: Bacon Roll – A simple British classic consisting of back bacon wrapped in a soft roll, served with either brown sauce or ketchup. United States: The Big Arch Burger – Two Irish beef patties with white cheddar, crispy onions, and Big Arch sauce on a poppy-sesame bun for a filling American choice. India: Veg Pizza McPuff – A cheesy, crispy pastry filled with vegetables and pizza-like masala sauce. Canada: Poutine – The classic Canadian comfort food in McDonald's format, with fries topped with cheese curds and rich gravy. Japan: Ebi Filet-O – A crispy shrimp burger patty served with creamy sauce and lettuce on a soft bun. Saudi Arabia: McArabia Chicken – Chicken grilled and served in Arabic pita bread, served with garlic sauce and fresh vegetables. Malaysia: Curly Fries – A seasoned, crispy alternative to regular fries, these golden curls are a fan favorite limited-time offering. New Zealand: Kiwiburger – A towering construction that boasts beetroot, fried egg, and all the characteristic Kiwi flourishes. By continuing to adapt to its offerings, McDonald's continues to appeal to local tastes and introduce additional layers of excitement to its traditional menu.

Trippy Tequila to Host Noida’s First-Ever Trippy Fake Wedding on July 12

May 23, 2025, 5:18 pm

On 12th July from 8 PM onwards, Trippy Tequila at Gardens Galleria Mall will light up with a one of a kind celebration the Trippy Fake Wedding. A bold, immersive, and high-energy event, this concept throws out the rulebook of traditional weddings and replaces it with pure chaos, color, and creativity.

Imagine walking into a wedding with zero expectations and maximum madness where there’s no bride, no groom, but everything else is on-point: ethnic attire, a band-baaja-dhol welcome, a baggi photo booth, live food stations, a decorated welcome gate, and staff in pagdi and kurtas all set inside the vibrant world of Trippy Tequila.

The event reimagines the Indian wedding not as a family affair, but as a celebration of friends, fashion, and freedom. Every guest becomes a baraati in this staged wedding fever free to dance, eat, dress up, and capture their own shaadi story.

Luv Dhingra, Owner of Trippy Tequila, shares: “We wanted to create a universe where people could experience the joy of a wedding without the rituals or stress. Trippy Fake Wedding is fun, free, and fully filmy. It’s our ode to the drama, color, and chaos we all secretly love.”

Manoj Kanojia, Vice President at Trippy Tequila, adds:“We’ve gone all-in on details from the live dhols to staff uniforms to that grand baggi. It's like walking into a shaadi that forgot the paperwork. The experience is meant to be wild, nostalgic, and 100% joyful.”

This experience cements Trippy Tequila as one of the most experimental nightlife destinations in Noida, continuously pushing boundaries between entertainment, imagination, and cultural storytelling.

Event Snapshot:

Event Name: Trippy Fake Wedding

Hosted by: Trippy Tequila

Date & Time: 12th July, 2025 | 8 PM onwards

Venue: Gardens Galleria Mall, Noida

Dress Code: Ethnic Wear Only

Highlights: Grand Decor • Band Baaja • Food Counters • Shaadi-style Setup • Photo Moments • Pagdi-Clad Staff • Welcome Gate

Chef’s Four-Tier Momo Cake Goes Viral, Cake Wins Internet’s Heart | VIDEO

July 5, 2025, 5:10 pm

Simply because a dish has the suffix 'momo' added to it doesn't automatically make it acceptable to actual momo lovers. Social media has seen thousands of disastrous momo experiments. There have been chocolate momos and mushroom momos, gravy momos and others that have met with skepticism. But when one chef recently tried yet another spin on this street food classic, it seemed to charm almost everyone: a four-tier momo cake! Yes, that’s right. Many momo fans were completely floored when a video showcasing this towering ‘Momo Cake’ went viral online. The clip featured the chef preparing the momo ‘cake’ from scratch. It was a meat-based product, being very close to the original momo recipe, but the twist was in its ultimate presentation as a cake! The video created a tide of responses, and the majority of people loved the idea. There were some users who said they would love to have it themselves, while others exclaimed it was "the best cake ever." Times Now reported it could not confirm if the original post was genuine. The viral video was posted on Instagram by the account 'elenazeng_'. Posted some time back, the video has collected 238K views. Watch the viral Video:

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A post shared by Zenghi - 曾曼琪🪷 (@elenazeng__)

"You have no business looking so cute while making a momo cake," one of the users commented. "I really thought 'she' would show up at the end of the video," another user said. "I really want this right now," said a third. "Umm. Do you take girlfriends? If anyone ever did this for me, I'd make them mine forever," a fourth commented. "It's just me. Or why does she kinda resemble a weak hero main character," another said. "Shut up, we were born to dine together," another one added. "Being a dumpling enthusiast, I'm now going to take it to the next level, courtesy of this reel," said another user. "It is beautiful AND delicious," admired another.

Rath Yatra 2025: 5 Traditional Bhog Recipes to Offer Lord Jagannath at Home

June 27, 2025, 2:59 pm

As the Jagannath Rath Yatra 2025 begins on June 27, devotees across India are preparing to celebrate the sacred journey of Lord Jagannath, Balabhadra, and Subhadra from the Puri Jagannath Temple to the Gundicha Temple. The 12-day spiritual festival concludes on July 8 and is marked by devotion, vibrant rituals, and special food offerings (bhogs). One of the most cherished aspects of the Rath Yatra is preparing and offering traditional dishes to Lord Jagannath at home. Here are five sacred and delicious bhog recipes you can make:

1. Malpua

A favorite of Lord Jagannath, Malpua is a sweet treat made by frying a batter of wheat flour and khoya, then soaking it in sugar syrup. This is one of the first bhogs offered before the chariot journey begins. It’s simple, flavorful, and devotional.

2. Poda Pitha

A classic Odia festive delicacy, Poda Pitha is a slow-cooked rice cake made with rice, urad dal, jaggery, and coconut. Its smoky flavor and rich texture make it a divine offering, particularly popular during Rath Yatra.

3. Pakhala Bhaat

Perfect for summer, Pakhala Bhaat is made by fermenting rice in curd or water and lightly spicing it. This cooling, probiotic-rich dish is a staple in Odisha and is also part of the temple's offerings to Lord Jagannath.

4. Khichdi

Offered as part of the 56 bhogs (Chappan Bhog) at the Jagannath Temple, this onion-garlic-free khichdi made with rice and lentils is pure, humble, and spiritually significant. It's both comforting and sattvic, ideal for festive offerings.

5. Khaja

One of the most iconic sweets of the Jagannath Temple, Khaja is a crispy, layered sweet deep-fried and dipped in sugar syrup. It’s flaky, rich, and an absolute must-have during Rath Yatra festivities.

A Sacred Culinary Celebration

These bhog recipes are more than just dishes—they’re acts of devotion, representing the love and reverence of millions for Lord Jagannath. Whether you're in Odisha or elsewhere, preparing these traditional offerings at home brings you closer to the spirit of the festival. Celebrate Rath Yatra 2025 by cooking these sacred dishes and offering them with heartfelt devotion.

‘Zeher’: Internet Reacts to Viral ‘Gajar Ka Halwa Dosa’ | VIDEO

June 19, 2025, 2:27 pm

Social media is still filled with unusual food combinations, and the latest to make the rounds for all the wrong reasons is the combination of 'Gajar Ka Halwa' and 'Dosa'. Following viral sensations like bhindi samosas and lichi gravy momos, this odd couple has left netizens stunned and, in most cases, utterly repulsed. The video of this food mashup seems to have been captured in Indore and is posted by the Instagram handle Swaad Indore Da. The man in the video makes a dosa by applying a layer of the batter on a sizzling tawa, adding gajar ka halwa and rabdi on top of it, and finally folding the dosa like a regular one. A caption written across the video says, "Gajar ke halwe ka dosa." Watch:

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A post shared by Swaad Indore Da | Harshit Singh (@swaad_indore_da)

Social Media Reactions

While the visual novelty is fantastic, the response on the internet has been totally negative. One asked if it was worth trying, with the message, "Ye sab kya dekhna pad raha hai? Achha hai main andha hoon." Another, obviously horrified, said, "Iss zeher ko kya naam doon?" A person from Indore humorously volunteered for the blame, stating, "Pure Indore ki taraf se main aap logon se maafi maangna chahunga." A perplexed user commented, "Yeh breakfast hai ki dessert? Mujhe ispe doubt hai." Capturing the overall feeling, one user captured the frustration: "Matlab kyun? Aisi kya majboori rahi hogi? Dono hi items apni category mein top hain aur uski aisi ki taisi kar di." This isn't the first time experiments of this sort have incurred the wrath of the internet. It was recently that a video of lichi gravy momos had gone viral and disturbed momo enthusiasts. While momos have a devoted base across India, meddling with their recipe tends to elicit outrage. The lichi variant was no different, with users showering it with 'anger' and 'disgust'.

NASA Astronaut Shares Sushi Party Moment During Joyful ISS Celebration

June 18, 2025, 11:38 am

Life on the International Space Station (ISS) recently took a delicious turn when one of the astronauts made sushi as part of a cheerful crew celebration. Using basic ingredients available in space—rice, spam, fish—and adding some gochujang (a Korean chilli paste) and wasabi for extra taste, the astronaut created a simple but satisfying meal.

Though it wasn’t gourmet sushi, the homemade dish lifted the crew’s spirits and showed how astronauts find happiness in small moments, even while far from Earth.

NASA Astronaut Shares the Moment

Jonny Kim, a NASA astronaut, posted about the special meal on X (formerly Twitter). He wrote, “Space sushi isn’t quite the same as the fresh stuff on the ground, but it’s not bad! We had a crew celebration recently, and one of our crewmates expressed how much they missed sushi (as do I).”

He added, “So we collected and pitched in our personal supplies of fish, spam, and rice, coupled with a dash of gochujang and wasabi, which made for a great meal.”

https://twitter.com/JonnyKimUSA/status/1934636973731303602

Dining in Zero Gravity

In space, gravity doesn’t hold things in place. So, astronauts use clever tricks to manage meals. On the ISS, they tape the sticky side of tape onto the dining table. This helps food items, condiments, and utensils stay in place instead of floating away.

Internet Reactions Full of Joy and Wonder

Social media users were thrilled by the sushi celebration and the astronaut’s smart use of tape. Many admired their creativity and positive spirit.

One user, @Skythelimit4545, wrote, “Your space sushi party sounds like a blast, and that sticky-tape table hack is genius for keeping it all together in zero gravity.”

Another user, @terranea45, said, “Love sushi too! You guys are the real stars of humanity.”

Some joked about wanting to try “space sushi,” while others were curious about how food works without gravity.

Mysore Pak Who? Jaipur Shop Renames Sweet as ‘Mysore Shree’

May 23, 2025, 5:18 pm

In Jaipur, the culturally diverse city famous for its culinary traditions and rich heritage, one luxury sweet shop has caused a buzz by dropping the word 'Pak' from its traditional sweets' names — a word that has been used in Indian cuisine historically to connote richness or cooking style. The initiative is the brainchild of Anjali Jain, proprietor of Tyohaar Sweets. In a conversation with Local18, Jain pointed out the underlying message in the change. "The spirit of patriotism shouldn't just be at the border but must live within every citizen. That's why we chose to erase 'Pak' from our sweets' names and replace it with more culturally nurturing and patriotic ones," she said.

New Names Reflect National Pride

Common sweets like Moti Pak, Aam Pak, Gond Pak, and Mysore Pak now go by the names Moti Shree, Aam Shree, Gond Shree, and Mysore Shree respectively. Even the store's high-end stuff like Swarn Bhasm Pak and Chandi Bhasm Pak, famous for their edible gold and silver coverings, are now Swarn Shree and Chandi Shree. Jain explained that several of these modifications followed consumers' reactions who were uncomfortable with the term 'Pak' being present on sweets, particularly in light of recent national security incidents like the Pahalgam terror attack and Operation Sindoor. "The customers themselves encouraged us to make this change," she further said.

Culinary Meets Patriotism

Tyohaar's move has also drawn apparently other sweet shops in Jaipur to make similar adjustments, and that indicates a larger trend of symbolic nationalism shaping consumer culture. Even though 'Pak' is a Sanskrit word that originally meant 'to cook', the initiative points to how changing geopolitics can transform even traditional culinary terminology. Tyohaar Sweets, with more than 125 varieties all year round, has been renowned for its festive spirit and high-end sweets. Now, the latest rebranding identifies heritage with patriotism. To quote Jain: "When we utter 'Shree' or 'Bharat', it is like coming home."

Instagram Head Adam Mosseri Samples Indian Snacks: Lay’s Magic Masala, Kaju Katli

May 19, 2025, 1:19 pm

Instagram chief Adam Mosseri recently dived into Indian culture food and chat during an appearance on the podcast Moment of Silence by Indian creators Naina Bhan and Sakshi Shivdasani. The show had a light-hearted moment when Mosseri got to taste a selection of Indian sweets and snacks, giving honest comments and sharing personal reactions. Mosseri started the tasting session with Magic Masala chips from Lay's. On being asked about the flavour, he said, "It's nice; I thought it was going to be extremely spicy." He then moved to Indian sweet Kaaju Barfi and said, "It's very nice," obviously enjoying the nutty richness. The experience progressed with Laddoos, a traditional sweet, which he enjoyed particularly. Adding a personal touch, Mosseri talked of how his children would likely react to these Indian treats. "My children would take a lot, except for the second one, because he does not like sweets," he said with a warm smile from the hosts. Watch:

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A post shared by Moment of Silence (@momentofsilencepod)

Earlier this year, at the WAVES 2025 summit organized in Mumbai, India's first global event focused on the audio-visual and entertainment space. Mosseri got a warm reception in a session called Trends and Virality, where he participated in a fireside chat with Bollywood actress Shraddha Kapoor on Gen Z's digital behavior and content usage. Kapoor had a nice surprise for Mosseri before the conversation started. She took him a homemade Maharashtrian sweet, "I know you've been dining at restaurants and eating Indian food. I want you to eat this Maharashtrian sweet called Puran Poli. It is prepared at my home." The considerate gesture put a cultural, personal touch to the tech executive's visit to India.

Inside the Papal Conclave: Meals Served to Cardinals During Pope’s Election

May 5, 2025, 4:43 pm

As 133 cardinals enter seclusion in the Sistine Chapel for the papal conclave on May 7, eyes around the world not only turn to who will be the new pope but also to ancient traditions surrounding how the choosing is done—including what the cardinals will be eating these holy days, reports the BBC. Traditionally, the conclave enforced severe rules with regard to food to foster a quick choice. Cardinlals after three days were given one meal a day, and after eight days, bread, wine, and water were all that they were permitted. Although such severe measures were eased with time, the practice of serving simple, no-nonsense fare continues.

What's on the Plate?

Cardinals stay at Domus Sanctae Marthae, a Vatican guesthouse that provides privacy and plain comfort, during the conclave. Meals are intentionally simple and are typically cooked by religious sisters. The menu consists of traditional Lazio fare such as soup, pasta, boiled vegetables, and small meat kebabs similar to plain hospital-style meals. This is done to preserve solemnity and keep cardinals un distracted. As the BBC explained, the meal "is deliberately plain and simple" so that they can focus on their divine responsibility.

Informal Dining Conversations

Although official dinners are rare, cardinals on occasion have preferred more casual settings to make discussions. Before going into complete retreat, they frequent nearby eateries like Al Passetto del Borgo and Marcoantonio, which dish out traditional Italian fare like carbonara and rigatoni alla norcina. Such restaurants offer an off-the-record atmosphere where intimate conversation about the conclave and papal choice takes place.

A Modern Take on an Ancient Ritual

Some of the diet restrictions have been relaxed over the years. In 2013, cardinals began eating in local restaurants shortly before they were completely isolated. Nevertheless, once the conclave is underway, the Vatican takes care that meals are kept plain and unadorned to suit the seriousness of the proceedings. As the new conclave draws near, the world waits not only for the white smoke, but also for the discreet continuation of these ancient traditions that highlight the gravity of electing the next head of the Catholic Church.

A Glimpse at the Unforgettable Dishes Served at Met Gala

April 26, 2025, 4:53 pm

The next Met Gala is going to be a celebrity-filled event where stars will be flaunting their lavish attire, all centered around the theme of the event. The theme of the Met Gala isn't limited to the dresses; it's further extended to the dining experience, where delicacies are carefully prepared for the guests. While preparations for the next installment are underway, let's look back at some of the most memorable menus of years gone by.

2024: A Fairytale Feast

In 2024, the dinner menu, echoing the theme of Sleeping Beauty's awakening, opened with a spring vegetable salad including elderflower foam, raspberry vinaigrette, olive crumble, and butterfly-shaped croutons. The ethereal, fairy tale-inspired ambiance was completed with more than 270 nature-inspired centerpieces.

2023: A Tribute to Lagerfeld

The 2023 Met Gala menu, designed by Caterer Oliver Cheng, was inspired by Karl Lagerfeld's passion for dinner parties. Guests started with a chilled spring pea soup garnished with baby vegetables, truffle snow, and lemon crème fraîche.The entrée included Ora King salmon, paired with vegetable nage, asparagus, radish, and pickled strawberries, to pay homage to Lagerfeld's penchant for cuisine and his chic nature.

2022: Enchanted, Nature-Inspired Banquet

In 2022, the menu featured an air of fairy tales and nature, driven by the story of Sleeping Beauty emerging from a sleep. Patrons enjoyed a spring vegetable salad with a new flavor, topped with elderflower foam, raspberry vinaigrette, olive crumble, and butterfly croutons.The dinner was quintessential to the magical, dreamy setting of a children's book, paired with 270 centerpieces that were nature-inspired.

2021: A Bold Culinary Experience

The menu for the 2021 Met Gala, according to Hello Magazine, was colorful and innovative. Appetizers included black rice porcini arancini, watermelon tart with smoked yuzu soy, and collard greens with coconut buttermilk cornbread. For the main course, creamy barley with corn, pickled turnips, and roasted maitake mushrooms, and apple mousse and confit made up the dessert.

2019: An Elegant Classic

The 2019 Met Gala menu, as written about by Refinery 29, was a treat of a mix of appetizers such as baby shrimp toast, asparagus tart with celery leaf pesto, and green goddess panna cotta over tomatoes. The entrée included filet of beef, beet horseradish crema, haricots verts in citrus balsamic, and thyme-infused braised rainbow carrots. For dessert, the standouts were gianduja (chocolate hazelnut) cake, flamingo cookies, and espresso. Annually, the Met Gala menu supports the theme in imaginative ways, providing an unforgettable gastronomic experience to match the once-in-a-lifetime fashion moments.

‘White Friends Taste Panipuri’, Here’s How It Goes | WATCH

April 21, 2025, 3:27 pm

Indian food, with its matchless variety and taste, belongs to a league of its own. Its expanse in the culinary arts cannot be found within any one region or culture, with each Indian enjoying access to a great diversity of dishes few other nations can rival. One of its several highlights is Indian street food, which takes pride of place — and it's increasingly capturing hearts worldwide.

Foreign Students Taste Panipuri

Recently, a funny cultural exchange at a university's International Day celebration outside India made headlines. Among the numerous stalls, an Indian stall featured a mix of delicacies — bhelpuri to traditional sweets but panipuri (also referred to as golgappa) was the stand-out star. A social media viral video featured international students taking the iconic Indian snack for the first time, and their shocked, amused expressions make for some entertaining watching. Posted by Tushar Kumar Jain on his Instagram account @quills.and.tails, the video is captioned to a rousing song from the Bollywood movie Badtameez Dil. The clip opens with a fair-skinned girl who has spectacles taking a bite of panipuri, after which others follow suit — their faces moving from wary curiosity to wide-eyed wonder. Watch here:

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A post shared by Tushar Kumar Jain (@quills.and.tails)

In his caption, Jain had said, "International Day at university was so much fun. Our Indian stall had everything from Bhelpuri to sweets. But Panipuri? It was definitely special. Seeing everyone trying it for the first time was pure gold. Ha ha ha."

Social Media Reacts

The clip, which has over 5.2 million views, elicited a large number of heartwarming as well as funny reactions. One commenter wrote, "No Indian snack is as yearned for as Panipuri. Once you enjoy it, it's addictive." Another simply stated, "Water is life." With panipuri reaching international palates, it's clear that India's street food culture continues to leave indelible memories far and wide.

Culinary Art India 2025 Concludes, Celebrating India’s Finest Culinary Talent

March 13, 2025, 11:04 pm

The 17th edition of Culinary Art India 2025, hosted by the Indian Culinary Forum (ICF) in association with ITPO and Hospitality First, successfully concluded at Pragati Maidan, New Delhi. Held alongside the 39th AAHAR International Fair, the prestigious event provided a dynamic platform for professional chefs to showcase their expertise and explore new dimensions of culinary artistry. Wrapping up on a high note, the event further cemented its reputation as the nation’s most prestigious showcase of culinary talent. It served as a testament to the evolving culinary landscape in India, celebrating the perfect blend of tradition and innovation. As the five-day extravaganza came to a close, it left an indelible mark on the industry, inspiring the next generation of chefs to strive for excellence in their culinary journeys. Reflecting on the remarkable success of the event, Chef Davinder Kumar, President of the Indian Culinary Forum, said, "Culinary Art India 2025 has once again demonstrated the immense talent within India’s culinary industry. The level of innovation and skill showcased by the participants is truly commendable. This platform not only recognizes their efforts but also nurtures the next generation of chefs who will take Indian cuisine to global heights." Adding to the prestige of the competition, A distinguished jury panel, certified by the World Association of Chefs Societies (WACS), evaluated the contestants, maintaining global standards of culinary excellence. Malaysian culinary legend Billy Lee Chan Hoong chaired the jury, ensuring that global standards of excellence were upheld throughout the event. Chef Sireesh Saxena and Chef Arvind Rai played instrumental roles as Organizing Secretaries, overseeing the competitions with meticulous attention to detail. Chef Vivek Saggar, General Secretary of the Indian Culinary Forum, added, " This year’s competition highlighted the dynamic evolution of the culinary industry. The passion, dedication, and artistry displayed by the chefs over the past five days reaffirm that India’s culinary heritage is in excellent hands. Culinary Art India continues to inspire young chefs to push their creative boundaries." Culinary Art India 2025 also featured exclusive Live Chef Masterclasses, where attendees had the opportunity to witness some of the industry’s leading experts in action. The sessions provided invaluable insights into modern culinary trends, techniques, and innovations, with celebrated chefs such as Chef Sehaj, Chef Dhawal, Chef Pramod, Chef Vaibhav Bhargava, Chef Guntas Sethi, Chef Vaibhav Soni, Chef Gautam Chaudhry, Chef Balendra, Chef Domenico, Chef Divij Agrawal, Chef Pankaj, Chef Nishant Choubey, Chef Sanjeb Ghatak, Chef Boopesh Pichaimani, Chef Saby, Chef Anirudh Sethi, Chef Ashish Bhasin, Chef Vinod Kumar Rathore, and Chef Vinod Badoni sharing their expertise with an engaged audience. Chef Bharat Alagh, Vice President of the Indian Culinary Forum, emphasized the event’s impact, stating, "Each edition of Culinary Art India sets new standards of excellence, and this year was no exception. The meticulous craftsmanship and the spirit of healthy competition showcased here prove that India’s culinary industry is thriving. The winners have not just earned accolades but have also set an example for the future of Indian gastronomy."

Customer Finds Frozen Snake in Ice Cream Bar

March 8, 2025, 5:04 pm

Food violation cases are becoming more common, with reports of dead insects or even live animals found in food. One recent shocking report was that of a Thai man who alleged to have discovered a frozen snake whole inside an ice cream bar he bought from a street vendor. The popular post, which was posted by Mr. Naklengboon on Facebook, presented a black and yellow head of a snake within the ice cream, and he wrote in Thai, "Such big eyes! Is it dead yet? Black bean, street vendor, real picture because I bought it myself." Take a look at the Facebook post: The black bean ice cream, a favorite dessert in Thailand, has attracted a lot of attention following the post going viral. Some of the users speculated that the creature could be a golden tree snake (Chrysopelea ornata), which is common in the area. The head of the snake, which seemed to be around 20-40 cm long, is thought to be a youngling since the adult form of the species can grow up to 70-130 cm. The post generated widespread online reactions, with a majority expressing horror and disbelief.One commenter said, "This is why I never purchase food from street vendors. This is abhorrent." Another quipped, "Well, you're getting some extra protein with the ice cream." A third commenter quipped, "The first bite hooks you, the second lands you in a hospital bed," and another chimed in with, "Deadly dessert."

Ramadan Iftar: Part of UNESCO’s Intangible Cultural Heritage List, What’s so Special About it?

March 8, 2025, 4:08 pm

Ramadan is a sacred month for every Muslim in the world, commemorated through fasting during sunrise to sunset, symbolizing commitment and surrender to Allah. The month brings people together, especially at sehri (the dawn meal) and iftar (the meal of breaking the fast), to enjoy these sacred moments of spirituality and companionship.

UNESCO Declares Iftar as an Intangible Cultural Heritage

In 2023, UNESCO declared iftar as an Intangible Cultural Heritage, appreciating its cultural significance. UNESCO received the joint application from Azerbaijan, Iran, Uzbekistan, and others, emphasizing the common cultural significance of this practice for all cultures. Breaking the fast with dates and tea is a traditional practice that makes iftar a highly social and cultural celebration.

Origin Story of Iftar

The custom of breaking the fast with dates has religious origins. The Prophet Muhammad used to break his fast with fresh dates, or in their absence, dry dates, or even a few gulps of water. This custom is a sunnah, or a Prophet's tradition, and continues to be observed even today, as dates are rich in vital vitamins, minerals, and potassium that do good to the body and immune system. Iftar, which refers to breaking or splitting away from the Arabic source, is in the evening at the end of 12-15 hours of fasting. It is a religious and spiritual dinner in Islam, asked for by the Prophet to break the fasting as soon as possible, hence a time of gratitude and closeness to Allah. The shared eating brings people together, as Muslims tend to eat with family, friends, and the community at mosques. The practice of fasting for a day teaches self-discipline and patience, whereas Iftar is an encouragement and group activity reaffirming the stronger spiritual experience of Ramadan.

Byg Brewski Brewing Company Unveils Innovative Menu

February 25, 2025, 10:56 am

Byg Brewski Brewing Company, renowned as one of India's largest microbreweries, is excited to announce the launch of its reimagined menu, meticulously crafted to elevate the art of beer-paired dining. In response to the evolving culinary landscape and a growing demand for unique gastronomic experiences, Byg Brewski's culinary team has introduced a diverse array of dishes that harmoniously blend global flavors with their signature craft beers. This initiative not only enhances the dining experience but also positions Byg Brewski at the forefront of innovative beer cuisine in the region. In response to this rising demand, Byg Brewski’s new menu focuses on curating a rich gastronomic experience where each dish is carefully designed to complement its signature craft beers. "Our new menu is a testament to our dedication to culinary excellence and innovation," said Chef Sandeep Sadanandan, Head of Culinary at Byg Brewski Brewing Company. "We've drawn inspiration from global cuisines, integrating bold flavors with locally-sourced ingredients to create dishes that not only complement but also enhance the profiles of our craft beers.” With three thriving locations in Hennur, Sarjapur, and Yeshwanthpur, Byg Brewski serves an impressive 65,000 to 75,000 guests every month, reinforcing its position as a leader in the country’s evolving craft beer and dining scene. Ajay Gowda, Partner at Byg Ventures, emphasized the strategic importance of the menu revamp in expanding Byg Brewski’s reach. "As the F&B landscape continues to evolve, guests are seeking more immersive and curated dining experiences. This new menu is not just about food—it’s about storytelling through flavors, enhancing the relationship between our beers and our patrons. With this initiative, we aim to attract a broader audience, expand our customer base, and reinforce Byg Brewski as a destination for exceptional craft beer and cuisine." Highlights from the new menu include internationally-inspired small plates and reimagined comfort foods, each designed to pair seamlessly with Byg Brewski's diverse beer offerings. For instance, the smoked pineapple ale, known for its versatile flavor profile, is paired with select dishes to enhance the dining experience. This menu overhaul comes at a time when the Indian craft beer market is experiencing significant growth. The global craft beer market is experiencing significant growth, with projections indicating a rise from approximately USD 119.92 billion in 2023 to USD 186.59 billion by 2030, at a Compound Annual Growth Rate (CAGR) of 9.4%. This expansion reflects a burgeoning interest in craft beer and its culinary applications. Byg Brewski's innovative approach to beer-paired cuisine positions it well to capitalize on this trend, offering patrons an unparalleled dining experience that marries the art of brewing with culinary craftsmanship.

Mahashivratri 2025 Fasting Guide: 7 Nutrient-Rich Fasting Foods

February 24, 2025, 6:07 pm

Mahashivratri, one of the most sacred Hindu festivals, will be held in February-March 2025. People all around the world fast on this auspicious day to take blessings from Lord Shiva. To keep the energy level intact for the entire day and to keep the hunger pangs away, food intake is necessary. From energizing soups to protein-rich nuts, seven must-have fasting foods to keep you healthy and full of energy are here.

7 Foods a Must-Have on Mahashivratri Fasting

Mahashivratri is around the corner! It will be celebrated on February 26, 2025, so bring nutrient-rich foods to your home and nourish yourself while observing the fast. Mahashivratri fasting is very common among Hindus but adding nutrition to your fasting can boost your immunity, metabolism,and activeness. 1. Vegetable Soup A bowl of vegetable soup is an excellent means of keeping you hydrated when fasting. Heaped with leafy greens, herbs, and light spices, this fast and healthy soup improves digestion and makes you feel full for longer. 2. Sabudana Khichdi Sabudana (tapioca pearls) is a fasting staple full of carbohydrates and hence an ideal energy booster. Prepared with potatoes, peanuts, and minimal spices, the dish gives long-term energy throughout the day. 3. Kuttu and Rajgira Roti These gluten-free flatbreads, prepared from buckwheat (kuttu) and amaranth (rajgira) flour, are ideal for those seeking a healthy option. Packed with necessary nutrients and being digestively friendly, these rotis go well with any fasting meal. 4. Dates Nature's candy and a natural source of fiber, dates are the perfect fruit to break a fast. They do not cause an instant sugar rush and fill you up, providing energy that lasts longer. 5. Fresh Fruits Bananas, ber, or jujube, oranges, apples, and avocados are all chock-full of vitamins, minerals, and antioxidants. They also help keep your body hydrated and give you all the nutrients that are needed when fasting for the entire day. 6. Nuts & Berries Almonds, walnuts, cashews, and pistachios are rich in healthy fats, proteins, and calories. Incorporation of nuts and berries into your fasting regimen suppresses hunger and ensures a constant source of energy. 7. Hummus A chickpea-based protein-rich dip, hummus is a great option for those who are fasting. Hummus levels out blood sugar, ensures digestion, and makes you feel satiated for a longer time. Lastly, by incorporating these healthy foods into your Mahashivratri fasting regimen, you can maintain your energy levels throughout the day. Moreover, at the same time you can stay spiritually and physically aligned.

This Japanese School Lunch Video Will Make You Rethink Your Childhood Meals! | WATCH

February 21, 2025, 3:04 pm

Lunchtime has always been the most eagerly awaited part of the school day. For many Indian students, the joy of opening a tiffin box filled with aloo parathas, lemon rice, grilled sandwiches, or rajma chawal was unmatched. Some even got a sweet surprise from their parents. But have you ever wondered what school lunches look like in other countries? A recent viral video has given us a peek into the world of Japanese school lunches, and it's nothing short of impressive.

Fresh, Nutritious, and Made from Scratch

A video creator recently shared a glimpse of lunchtime at a public middle school in Saitama, Japan. Unlike the pre-packaged or hastily assembled meals found in many schools, Japanese school lunches are carefully crafted from scratch. The featured dish in the video was vegetable chicken meatball soup, and every ingredient was meticulously prepared. The vegetables were washed and hand-cut with precision, the meatballs were shaped manually, and the broth was simmered using chicken bones and vegetable scraps to enhance the flavors naturally. No shortcuts, no processed foods—just wholesome, freshly prepared meals made with care.

WATCH THE VIRAL VIDEO:

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Hygiene and Quality Control at Its Best

Japanese schools take hygiene very seriously. The entire cooking process follows strict sanitary guidelines. The staff involved in meal preparation wear kitchen gowns, aprons, chef hats, and gloves to ensure cleanliness. Additionally, the creator of the viral video had to undergo a specimen test and obtain official permission from the National School Lunch Organization before filming—highlighting the meticulous attention to detail and commitment to student well-being.

Internet Reactions: Envy and Admiration

Naturally, the internet was in awe. Social media users expressed their admiration and envy, with many wishing they had experienced such well-prepared school lunches. Comments ranged from "I would have loved to study in a Japanese school" to "Maybe in another life, I'll be born as a Japanese guy." Some even wished that college students could have access to such nutritious meals.

The Ultimate Lunchtime Experience

Japanese school lunches have set a new standard, proving that mealtime can be more than just a break—it can be an experience. The dedication to fresh ingredients, hygiene, and nutrition ensures that students not only enjoy their food but also receive a balanced diet. Watching this viral video has left many craving a Japanese school meal—where can we sign up for one of those bento boxes?

5:2 Diet: A Complete Guide to Benefits & Downsides

February 19, 2025, 2:08 am

The 5:2 diet is a type of intermittent fasting where you eat normally for five days a week and restrict calorie intake (500–600 calories) on two non-consecutive days. This approach aims to create a calorie deficit while maintaining flexibility in food choices. On fasting days, people usually divide their limited calories into one or two small meals, focusing on vegetables, lean protein, and healthy fats. Drinking water, herbal teas, and black coffee helps maintain hydration and curb hunger. Unlike extreme fasting methods, the 5:2 diet is sustainable, making it a popular choice for long-term health benefits.

How Does the 5:2 Diet Work?

✅ Five Normal Days: Eat a balanced diet with whole foods, proteins, healthy fats, and fiber. There are no strict restrictions. ✅ Two Fasting Days: Limit calorie intake to 500 (women) or 600 (men) by eating nutrient-dense meals. ✅ No Back-to-Back Fasting Days: Choose non-consecutive days to prevent energy crashes.

Benefits of the 5:2 Diet

1️⃣ Weight Loss & Fat Reduction By reducing calorie intake, the body burns stored fat, leading to sustainable weight loss. 2️⃣ Improved Metabolic Health Intermittent fasting helps regulate insulin levels, lower blood sugar, and reduce the risk of type 2 diabetes. 3️⃣ Heart Health Support Studies suggest fasting can lower cholesterol, triglycerides, and blood pressure, reducing the risk of heart disease. 4️⃣ Cellular Repair & Longevity Fasting triggers autophagy, a process where the body removes damaged cells and regenerates new ones, potentially slowing aging. 5️⃣ Boosts Brain Health & Mental Clarity Research indicates intermittent fasting may enhance cognitive function, reduce inflammation, and lower the risk of neurodegenerative diseases. 6️⃣ Flexibility & Sustainability Unlike restrictive diets, the 5:2 method allows regular eating most of the time, making it easier to maintain.

Downsides of the 5:2 Diet

❌ Hunger & Fatigue on Fasting Days Reduced calorie intake may cause low energy, headaches, dizziness, and irritability. ❌ Risk of Overeating on Normal Days Some people may overcompensate by eating too much on non-fasting days, negating the benefits. ❌ Not Suitable for Everyone Pregnant women, individuals with diabetes, eating disorders, or physically demanding lifestyles may struggle with this diet. ❌ Potential Nutrient Deficiencies Poor planning on fasting days can result in missing essential vitamins and minerals. ❌ Disrupts Social Eating Fasting on certain days may interfere with social events and meal plans, making it challenging to stick to the diet.

Should You Try the 5:2 Diet?

The 5:2 diet can be effective for weight management and overall health when followed properly. However, it’s essential to listen to your body, maintain balanced nutrition, and consult a doctor before starting, especially if you have any underlying health conditions.

Maha Shivratri 2025: Date, Rituals & 5 Must-Try Fasting Foods

February 17, 2025, 6:49 pm

Maha Shivratri, one of the most important Hindu holy festivals in India, will be celebrated on Wednesday, February 26, 2025. This auspicious occasion is celebrated all over India from North to South, with devotees praying to Lord Shiva, observing fasts, and performing rituals. This festival is one of the most important days in the Hindu calendar, referred to as 'The Great Night of Shiva,' marking the auspicious wedding of Lord Shiva and Goddess Parvati. Observance of this holy night brings the guests divine blessings and fulfills their wishes; the common rituals include offering milk, honey, and water to the Shivling, chanting mantras, and consuming sattvic food.

Maha Shivratri 2025 : Date and Time

Date: Wednesday, February 26, 2025. Nishita Kaal Puja Time: 12:09 AM-12:59 AM, February 27. Shivratri Parana Time: 6:48 AM-8:54 AM, February 27. Chaturdashi Tithi Begins: From 11:08 AM, February 26, 2025. Chaturdashi Tithi Ends: 8:54 AM, February 27, 2025.

Maha Shivaratri Importance

Maha Shivaratri holds great spiritual significance, the overcoming of darkness and ignorance. The day has a special place and also changes a bit with the geographical position; in North India, it falls in 'Phalgun' month. Similarly, it is celebrated in the 'Magha' month in South India. People spend their nights in prayers and Bhajans, meditating on 'Om Namah Shivaya.' Fasting might be to different extents; some are strict about it, while some stick to simple vrat meals prepared with buckwheat, sago, and foxnuts.

Five Delicious Food for Fasting on Maha Shivratri

Fasting during Maha Shivratri does not mean sacrificing taste and nutrition. These are five delicious fasting recipes to try out:

Kuttu Dosa- A sound-just-the-crispest dosa made with buckwheat flour with potato onion filling, ideal for a great meal.
Shakarkandi Chaat- A tangy chaat that has sweet potatoes, rock salt, and lemon juice.
Sabudana Khichdi- A scrumptious yet light, energizing dish made with sago pearls, green chilies, and mild spices.

Dal Pakwan: How Sindhi Tikkad Transformed into Delicious Breakfast Staple

February 17, 2025, 6:15 pm

How did Tikkad become Dal Pakwan? Who is the first to have made Sindhi Tikkad? What is its significance? Where is it from? When did Tikkad evolve into Dal Pakwan? What is the reason for the change? How did it take place? These questions unravel the colorful life of one of the most favored dishes in Sindhi cuisine, Dal Pakwan. What took a start as a simple, hearty flatbread called Sindhi Tikkad diligently got its makeover. The Tikkad transformation into the intricate medley characteristically a plain meal of crispy Pakwan with spiced lentils, the breakfast that transcends generations and is a Sindhi staple.

Sindhi Tikkad Importance

Sindhi Tikkad holds favor among the Sindhi community. In the words of Biraja Rout, a food admirer and founder of Beamer Foods, "Its origins date back to the time when the Sindhi community resided in the Sindh region in Pakistan." Tikkad was dense, thick, hard, and made from unleavened flour and mostly used by Sindhi households. A flour mix containing whole wheat flour and gram flour with some spices would serve as nourishment to the laborers. The laborers have no time during their day-to-day lives since the tedious tasks come due.

Tikkad Transformation

Traditionally, Tikkad was made from locally available and uncomplicated ingredients in Sindhi. The dough made from whole wheat flour and gram flour was spiced with crushed black pepper, cumin seeds, and coriander powder. The addition of ghee or oil would not only enhance the taste of the bread but also keep it good for a long, providing in the past an excellent choice for meals when refrigeration did not exist. The making of Tikkad used to be a shared communal activity where the womenfolk would assemble to create large numbers. The Tikkad would then be baked on a tawa griddle till the surface became crisp and was seasoned with onions, green chilies, or yogurt. The journey from Tikkad to Dal Pakwan came about through a zealous journey into the void of history, beginning with socio-cultural evolution migration.

How ‘Chole Bhature’ on Bicycle Became Multi-crore Business Empire?

February 15, 2025, 4:05 pm

Delhi is renowned for street food, and when favorites are discussed, the Dilli-style Chole Bhature comes to mind, with Sita Ram Diwan Chand being frequently touted as the place to be to taste this legendary dish. With its rich chickpea curry and soft bhaturas, the eatery became a legend. With only one offering on its menu, this was a meticulously thought-out plan that helped it achieve so much. The one-dish tale of Sita Ram Diwan Chand started in post-partition Delhi when a 15-year-old refugee from Lahore embarked upon what would eventually become one of the nation's most astonishing single-dish success stories. Shri Sita Ram Ji and Shri Diwan Chand Ji began their venture in 1955, operating from a bicycle parked outside the DAV School in Paharganj and serving chole bhature to schoolkids and pedestrians. Turning point occurred in the 1970s when Sita Ram installed a small booth near the entrance opposite the Imperial Cinema in Paharganj. This location became decisive as cinema audiences visited there, soon to become staunch clients of Lahori-style chole bhature. Quality and purity of raw ingredients is what defined Sita Ram Diwan Chand. Till today, preparation methodology does not differ. The spices are hand-selected, ground, and blended in-house, and the traditional chutney is prepared with dried pomegranate seeds. Their pièce de résistance is the bhatura, filled with cottage cheese and a combination of aromatic spices such as carom, fenugreek, and hing. The chickpea curry has more than 20 spices combined, season pickles from mangoes during summer to gooseberries during winter. The restaurant flourished with the development of Paharganj, which transformed into a tourist destination with the growth of New Delhi Railway Station in the vicinity. With the evolution of the area, new customers flocked to the restaurant while old faithfuls continued to visit. Over the years, the brand has grown under the guidance of next-generation entrepreneurs. Third-generation businessman Rajiv Kohli and his brother Utsav Kohli opened restaurants at Pitampura, Paschim Vihar, and Sector 46, Gurugram. The brand also welcomed the age of digital times under Puneet Kohli, offering their popular chole bhature for delivery via mobile applications. This new adaptation has helped them reach a larger customer base while still being able to preserve the same flavor that three generations of customers have come to adore.

Is There a Connection between Sambhar & Chhatrapati Sambhaji Maharaj?

February 14, 2025, 3:43 pm

As 'Chhaava', featuring Vicky Kaushal and Rashmika Mandanna, comes to the big screen today, an interesting legend ties the film’s heroic protagonist, Chhatrapati Sambhaji Maharaj, to the Indian culinary staple-sambhar. Did this beloved dish take its name from this courageous Maratha ruler? Let us delve into the tale behind this theory.

All About Sambhar

Sambhar is a South Indian dish garnished with sour lentils and soft vegetables in spicy oleoresins. It is one of the best South Indian delicacies. It speaks of comfort in the simplest of forms, be it with soft idlis or crispy dosas or with hot steamed rice. But what about the fact that this dish could be related to royalty in wars waged by one of India's greatest warriors?

Story Behind the Sambhar

According to historical records, sambhar was first prepared for Chhatrapati Sambhaji Maharaj, the second son of the Maratha Empire. The tale goes on in the 17th century when Sambhaji visited Thanjavur, then ruled by Shahuji Maharaj. Shahuji, the son of Vyankoji, was Chhatrapati Shivaji Maharaj's stepbrother; he was not only a resilient warrior but a great poet, an artist, and a cook as well. During the royal feast, the kitchen was suddenly devoid of kokum, the key souring agent used in traditional Maharashtrian cuisine. Determined to hold on to the customary sour flavor of the dish, the cooks improvised with the available tamarind to keep the tangy essence. This new version was presented right before Sambhaji, and Sambhaji Aahar, 'the food of Sambhaji,' was heralded in Sambhaji's name. This name gradually changed to the more modern 'sambhar,' which is what we relish today. Although historical evidence has stumped us so far, this exciting folklore is an embellishment in all of the Maratha legacy. The story is captivating whether or not one believes in the truth of circumstance linking fearless warriors to a cherished dish. Chhaava, the eternally told valiant life story of Sambhaji Maharaj, is now running.

Scottish Tourist Amazed by Affordable Pomegranate Juice in Delhi | Watch

February 10, 2025, 6:45 pm

Imagine sipping on a refreshing glass of pomegranate juice on a hot summer day. The sweet-tart flavor of this vibrant red drink instantly rejuvenates the senses. In India, many local juice stalls offer this flavorful elixir at incredibly affordable prices. If you're skeptical, this video might just change your mind. Recently, digital creator Hugh visited Delhi and was surprised by the budget-friendly cost of pomegranate juice at a local fruit juice shop. He documented his experience in an Instagram video. The clip opens with Hugh asking the vendor for a glass of pomegranate juice. The seller inquires about the size he wants, offering four options—small for ₹60, medium for ₹80, large for ₹120, and extra-large for ₹150. Hugh opts for a small cup, and the vendor starts preparing the drink. To make the juice, the vendor extracts the pomegranate seeds, strains the liquid through a sieve, and serves it without salt or ice, as requested. Now, it’s time for Hugh’s taste test. Taking a sip, he is blown away by the refreshing flavor. He exclaims, "That is absolutely tremendous. No sugar added at all, just pure pomegranate juice. Look at the colour of that. Beautiful. That is delicious." Impressed by the drink, Hugh rates it 9 out of 10 and encourages viewers to give it a try.

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The video quickly garnered reactions from viewers. "Looks so delicious," one user agreed. Another echoed a similar sentiment, saying, "That looks great." A foodie chimed in with a suggestion, "Next time try with a pinch of black salt, it goes very well with pomegranate juice." Meanwhile, one person extended an invitation to the digital creator, urging him to visit Kerala and explore its "versatile foods." Noticing his approach, a viewer pointed out, "You are drinking in desi style." Another comment read, "Hope you tipped him well." The video has already amassed over 1.5 million views. Do you enjoy pomegranate juice? Share your thoughts in the comments!

Doctor Labels Paneer and Milk as ‘Not Veg’, Sparks Debate

February 7, 2025, 1:32 pm

An Indian doctor, Dr. Sylvia Karpagam, has recently hogged the headlines for stating that milk and paneer are not vegetarian items. She argued that these products being taken from animals should be so classified as meat like chicken, fish, and beef. This was when Dr. Karpagam commented on a post with a photo of a vegetarian thali consisting of paneer, moong dal, salad, raw coconut, walnuts, and kheer. It was a post by another doctor, Sunita Sayammagaru, who called it a "thali loaded with protein, good fats and fibre".Now, Dr. Karpagam's direct reply to this post was, "Also paneer and milk are not 'veg'. They are animal source foods. same like chicken, fish, beef and all". Her comment has sparked a huge debate on social media, where most of the people were defending milk and paneer as vegetarian foods because they do not kill animals for their production.One user argued, "No one is killed … to eat paneer or milk," while another added, "Milk products are the animal products that no animal has to be killed and hence it is indeed vegetarian & not vegan, any killing or harm of animal is on the milking setup, veg means vegetarian." The question she posed was further controversial: she asked why eggs are considered "non-vegetarian" if no hens are killed in their production. She provoked reactions with her remarks, and some people accused her of spreading misinformation while others speculated that the entire post was nothing but a gulf for more online engagement. Vegetarianism in India generally means lacto-vegetarianism: that is, a diet excluding eggs but not dairy products. This definition is different from what is found in the West, where ovo-lacto vegetarians consume both dairy and eggs, and some even term pescatarians, those who eat fish but not other meats, vegetarian.

Qavalli Nights and Delectable Cuisine: Delhi’s Newly Launched Restaurant is EVERYTHING

February 3, 2025, 12:38 pm

Let me begin by saying this—I never imagined a qawwali performance could feel like a live Coldplay concert. But that’s exactly the experience the Niazi Nizami brothers created at Qavalli’s new location in Epicuria. By the time they launched into Damadam Mast Qalandar, the entire space was alive—diners were clapping, dancing, and momentarily forgetting they had come here for a meal. Success at Worldmark Aerocity was only the beginning. Qavalli has finally added a much-needed dramatic flair to the location at Epicuria, bringing in the signature magic that has become its hallmark. From the moment you step inside, the interiors grab your attention. Grand arches, intricate jaali work, and an aesthetic reminiscent of a Bhansali film set-the space so aptly combines Mughal-inspired grandeur with modern elegance while intimate private dining nooks offer just the right amount of exclusivity.

Heaven for Foodies

While the live qawwali performances steal the spotlight, the food remains the soul of Qavalli’s charm. The evening begins with a quintessential North Indian Dahi Puri amuse-bouche, setting the stage for a variety of vegetarian and non-vegetarian starters. Chef Siraj Ul Haq’s expertise shines through, ensuring that every dish is executed flawlessly. Among the vegetarian options, Khushk Akhrot Ki Ashrafiyan, a mix of yam, lotus stem, and banana served with a walnut chutney, is absolute delight. Creamy, spicy, and well-balanced, it pairs beautifully with the Dhuandhaar Khumb, a confit King oyster mushroom dish in a rich chili sauce. But it's the non-vegetarian starters that really showcase Siraj's true culinary artistry. The standout is Batakh Ki Shami, with ground confit duck leg spiced with pistachio, orange, and mint—so irresistible that I went back for seconds, which is rare for me. Meat lovers can also indulge in Nawab's Galawat Kebab, Alamgiri Chicken Tikka, and Murgh Babri Seekh Kebab. [caption id="attachment_529260" align="alignleft" width="1024"] Qavalli[/caption] The main courses offer the very indulgent rich slow-cooked Haleem which is a centuries-old staple on Hyderabad's cuisine, followed closely by Danedar Gosht Korma and Lahori Achari Murgh, ideally to be ordered with one of the restaurant's "forgotten breads," of which include Zaffrani Baqarkhani, Zaatar Naan, Naan-e-Nemat, and the truly spectacular-looking Warqi Parantha, sporting a silver layer of warq.

Signature Cocktails and Desserts

For dessert lovers, Qavalli doesn't hold back. Shahi Mewa Tukda is nothing short of decadent—deep-fried bread soaked in syrup and layered with creamy rabri. It is that kind of indulgence which stays in the mind long after the meal. The feast is complemented by an array of signature cocktails that elevate the experience. While the bar offers a variety of libations, the "signature cocktails" section is where the magic truly lies. Sip on Begum Jaan, a drink as refined as its name, or try Banarsi, which encapsulates the vibrancy of India's cultural heartland in a single glass. Other crowd favorites include Mallika Jaan and Tajdaar, each crafted to enhance the celebratory spirit. [caption id="attachment_529245" align="alignleft" width="1024"] Signature Cocktails[/caption]

The True Essence of Qavalli

It is not the exquisite food, luxurious cocktails, or breathtaking décor that makes Qavalli so special. The atmosphere it creates is what sets it apart. Every Wednesday, Friday, and Saturday, Qavalli Nights bring the nostalgic charm of mehfils to life. The music fills the air, the energy is infectious, and for a few hours, you feel transported to another era. By the end of the night, you might leave with a full belly and a melody still playing in your head—just as I did. Cost for Two: INR 3000

A Glance at Mumbai’s Exceptional Chinese New Year Festivities

January 31, 2025, 7:04 pm

Grandiosity, Mumbai. City's fine restaurants are celebrating with special meals during the time of the coming Snake Year. This festive journey has bold, deep flavors for all to partake in when exploring Sichuan, whereas this delicate culinary approach is characterized in Cantonese, promising memorable dishes. See the best the Chinese New Year will have at each of Mumbai's finest.

Yi Jing, ITC Maratha: Fine Extravaganza

For an authentic and sophisticated celebration, head to Yi Jing at ITC Maratha between January 28th and February 5th. Specializing in Sichuan and Hunan cuisines, Yi Jing provides an exclusive à la carte menu featuring delectable starters, including Gluten with Mixed Mushrooms Shanghai Style, and Marinated Lamb with Chili Oil. Their main courses comprise Gong Bao Prawns with Cashew Nuts, and Stir-Fried Chinese Cabbage with Glass Noodles. For the lovers of noodles, there are available Da Lu Mian Homemade Noodles in all vegetable, chicken, and prawn options. To end on a sweet note, try the Sweet Sticky Rice or Fried Sesame Gluten Dumplings for a truly festive experience.

Era: A Mid-Century Feast

Get ready to party in style at Era, one of the trendiest mid-century-inspired dining destinations in Mumbai. From 22nd January to 9th February, this culinary hotspot led by Chef Sandeep Singh and Tanmay Ayre offers a richly elaborate menu on Chinese New Year. This dish can start off with Cheese Dim Sum and other. There are also very bold and fragrant main courses like Chicken with Sichuan Peppercorn, Steamed Fish in Ginger Scallion, and Prawn in Mountain Chili Spices. More comforting choices will be Asparagus & Egg White Fried Rice and Pan-Fried Noodles to round up a meal. Finish with the indulgent Honey Noodles with Ice Cream or the decadent Matcha Cheesecake for the perfect festive touch.

MoMo Café, Courtyard by Marriott: A Festive Buffet Celebration

On January 29th, peak 7:00 PM to 11:30 PM, MoMo Café at Courtyard by Marriott Mumbai International Airport welcomes people to an elegant Chinese New Year buffet. Find tasty dishes such as Shanghai Spring Rolls and Stir-Fried Chinese Greens. Signature delights include the main course with Steamed Red Snapper in Ginger Scallion Sauce and Crispy Duck in Hoisin Sauce. Traditional desserts complete the feast, including Ma Lai Go Steam Cake and Cantonese Steamed Egg Pudding. Celebrate the Lunar New Year in vibrant red and gold décor that symbolizes prosperity and joy.

Sesame, Hyatt Centric Juhu: A Sichuan-Inspired

From January 27th, Sesame at Hyatt Centric Juhu will thrill guests with a special Sichuan-inspired menu. The list of highlights is full of flavor, including Peking Duck, Sichuan-style Hot & Sour Soup, Truffle Mushroom Dumplings, and the bold Black Pepper Crab. Don’t miss the exclusive Chinese New Year Brunch on February 2nd, where an array of authentic delicacies will be paired with delightful beverages. The ambiance is infused with lucky colors of black, red, and yellow, creating the perfect setting to welcome prosperity and joy in the Year of the Snake. This Lunar New Year, let the flavors of traditional and modern Chinese cuisine transport you to a world of indulgence. Whether it is a fine dining experience or a lavish buffet, Mumbai will be the perfect setting to usher in good fortune, joy, and prosperity with an unforgettable culinary celebration.

Virat Kohli Switched Chicken for Chilli Paneer: Here’s the Recipe

January 31, 2025, 2:24 pm

Cricketing sensation Virat Kohli, known for his fitness and disciplined lifestyle, has been seen to make an interesting switch in his diet. The chef of Delhi & District Cricket Association (DDCA), Sanjay Jha, recently revealed that the cricketing icon has switched from his once-favorite chicken chili to the vegetarian delight—chili paneer. Speaking to The Indian Express, chef Sanjay Jha shared insights into Kohli’s meal choices during the Ranji Trophy match. “When he was younger, he loved chicken chili. But now, he met me after training and requested chili paneer for lunch,” Jha revealed.

Cook Chilli Paneer

Virat’s fondness for home-style comfort food was further evident when Jha added, “For the past two days, after practice sessions, he has been enjoying Kadhi Chawal.” This shift aligns with Kohli’s well-documented commitment to fitness and mindful eating habits. If you, like Virat Kohli, enjoy chili paneer, here is an easy recipe inspired by chef Sanjeev Kapoor. This Indo-Chinese delight combines crispy paneer cubes with a flavorful, spicy sauce.

Recipe:

400g cottage cheese (paneer), cut into ½-inch pieces
1 tsp + 1 tbsp tomato chilli sauce
1 tbsp ginger-garlic paste
2 tbsp refined flour (maida)
5-6 spring onions, chopped
2 tbsp oil
½ cup each of red, green, and yellow capsicum, chopped
3 dried red chillies
Salt, to taste

Steps For Recipe:

Take Paneer cubes salt, ginger-garlic paste, refined flour, 1 tsp tomato chili sauce. Heat 2 tbsp oil in a nonstick wok. In another pan, heat oil for deep frying. Cut dried red chilies into small pieces, remove seeds, and add them to the wok. Sauté with chopped spring onions. High-heat deep-fry the paneer cubes to get them golden brown. Then, add the capsicum, sprinkle salt on top, and sauté it for some minutes. Mix 1 tbsp of tomato chili sauce well and then let it be cooked for about 2 minutes. Turn off the heat and strain the fried paneer pieces into the wok. And, serve it hot and relish! Virat Kohli's switching from chicken to paneer is an example of how even the top athletes prefer scrumptious yet mindful food. Why not get inspired by the cricket star and try this scrumptious recipe at home?

UK Restaurant Charges Rs. 10,000 for Pineapple Pizza, Here’s Why

January 17, 2025, 1:55 pm

Long known to split opinion among food lovers, the topic of pineapple on pizza has stirred debate on whether the tropical fruit deserves a spot on the savory dish. Some can't get enough of the blend of sweet and savory, but others find it intolerable. Lupa Pizza in Norwich, UK, just added fuel to the fire, charging an eye-watering £100 (around Rs. 10,500) for a Hawaiian pizza—it's a clear statement against the topping. Their menu, in jest reads, "Yeah, for £100 you can have it. Order the champagne too! Go on you Monster!" Francis Woolf, the restaurant’s co-owner, strongly opposes pineapple on pizza. Speaking to The Guardian, he said, “I absolutely loathe pineapple on a pizza.” Head chef Quin Jianoran echoed this sentiment, humorously adding, “I love a pina colada, but pineapple on pizza? Never. I’d rather put a bloody strawberry on one than that tropical menace.” This polarizing topping has a storied history; the first iteration, made by Sam Panopoulos topping ham pizza with tinned pineapple in the 1960s and naming it after the brand he used, proved so divisive, but loyal fans clung to Hawaiian pizza. Surprisingly, the sky-high pricing of Lupa has yet to curb interest. So far, no one has ordered the £100 pizza, but Jianoran revealed to CNN that online buzz has been incredible: "It's unbelievable, to be honest. In a light-hearted turn of events, the restaurant has agreed to feature pineapple as a topping in their monthly special if a local poll conducted by Norwich Evening News favors it. With pineapple currently leading at 62%, Jianoran remarked, "My views might change! It could be £200, it could be £2, who knows." The premium price is not unknown. In 2024, a red-colored pineapple version was sold in California for $395.99 or Rs. 34,280, a staggering multi-fold increase over the price of regular pineapple canned fruit. Some old-style Italian pizza makers are getting down to earth. Last year, Naples's pizza master Gino Sorbillo started selling pineapple on his menu in Via dei Tribunali, saying he wanted to "fight food snobbery." The debate even reached political heights. In 2017, Iceland's President Guoni Th. Johannesson clarified he was not banning pineapple pizza after jokingly opposing the combination—a remark that quickly went viral. Though Lupa added fuel to this debate, a polarizing topping continues to dominate the headlines in many parts of the world.

Street Vendor Serves Chai Hotter Than Your Love Life! | WATCH

January 13, 2025, 5:52 pm

No one is suspecting the devotion of real tea lovers, but if there had been a test to identify some real tea lover, then attempting tea from this unique stall may just be that! A video has gone viral online, sharing a street seller preparing tea from freshly crafted earthen teapots. Indeed, the beauty of the tea does not only reside in the taste, but also that each teapot is made fresh and on the spot, bringing to the drink "kadak chai" to its fullest sense. The video has received massive attention after being shared on Instagram by the user 'Vikash Sharma'. Within three days, it received 345K likes. Netizens have been amused and astonished over the unusual tea-making process. While some people have started to question their love for tea in jest, others expressed a desire to try this "rare" tea. Watch:

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A post shared by Vikash Sharma Educator (@vikashsharma011official)

Reactions from social media are mixed and come with a mixture of shock and humor. A user commented by saying, *"Chai se Kitli zyada garam hai (the tea cup is too hot)—will never remain the same now. It has an entirely new meaning from now on."* Another user pointed out the risk the method is posing by commenting on it saying, *"Do cup khadak cancer wali chai (hot cancer-causing tea)."* Some even vowed to switch beverages. *"We don't drink tea anymore. Cold coffee from now on. Thank you,"* joked one user. Another hilariously added, *"It's freezing in Delhi and Noida, but I will still not drink this tea. And forget about people in Mumbai and Bangalore."* The video has undoubtedly left an impression, stirring both laughter and debate, and showcasing just how passionate people are about their tea—or lack thereof!

Woman Pays Rs. 500 for ‘Bhutta’ at Virat Kohli’s Restaurant, Regrets Later

January 13, 2025, 1:24 pm

A student from the Indian School of Business (ISB) in Hyderabad shared her disappointment after ordering a dish priced at Rs. 525 (excluding taxes) at Virat Kohli’s restaurant, One8 Commune. Sneha posted a picture of the dish, which turned out to be a few slices of corn on the cob, plated with a dollop of dipping sauce and garnished with scallions. Paid Rs. 525 for this today at One8 Commune," Sneha posted on X along with an image of the dish. On the menu, this was called 'Peri Peri Corn Ribs'; described it as 'Corn served with garlic aioli, parmesan cheese and scallions.'

paid rs.525 for this today at one8 commune ? pic.twitter.com/EpDaVEIzln
— Sneha (@itspsneha) January 11, 2025

Her post immediately became viral with a mix of amusement and criticism. People on social media mocked her for paying such a colossal amount for what seemed to be a luxuriously worded version of 'bhutta'. "You knew this before ordering, so stop crying," one X user comment read. Others pointed out that such pricing reflects the experience, not just the food. "Money is for ambience, service & cleanliness. That comfy chair, good-looking rich people around, nice crockery," one user pointed out. Another remarked, "You didn't pay for this. You paid for the vibes."

? Visited One8 Commune in Bengaluru today and here's my experience. Spoiler alert: It was terrible.
1. They have valet parking but it's priced at ₹100. Since the road is busy, you have no other option than paying. 2. The front desk initially refused entry because I was… https://t.co/8zRSoSwk79 pic.twitter.com/zIyBH7xKYn — Sumukh Rao (@RaoSumukh) December 17, 2023

Some, like X user Sumukh Rao, chimed in with their own disappointing experiences at the restaurant. Meanwhile, many were amused by the dish's steep cost. "This is 'ubla hua bhutta' that's sold for Rs. 45," joked one commenter. Another exclaimed, "Five hundred and twenty-five rupees for a BHUTTA???" The incident continues to fuel conversations online about luxury dining and the value of experiences versus ingredients.

Mocktails: Refreshing, flavorful, and inclusive beverage options

June 18, 2025, 11:38 am

Mocktails, the non-alcoholic alternatives to cocktails, have gained widespread popularity for their ability to offer refreshing, vibrant, and flavorful experiences without the alcohol. These drinks blend fresh juices, syrups, herbs, and sparkling elements, creating delightful concoctions perfect for any gathering. Whether you're hosting a party, enjoying a family event, or simply indulging solo, mocktails cater to all tastes and ages. Here are two delicious mocktails from The Salt Cafe, Delhi, to enjoy:

Mango Margarita Mocktail

Ingredients:

Mango Juice: 90 ml
Crushed Mango: 30 ml (freshly crushed)
Chaat Masala: A pinch
Lemon Juice: 30 ml (freshly squeezed)
Ice: As needed
Orange Peel: For garnish

Instructions:

Chill the Glass:
- Cool your glass by filling it with ice or placing it in the freezer for about 5 minutes.
Prepare the Mocktail:
- In a shaker, combine mango juice, crushed mango, and lemon juice.
- Add a pinch of chaat masala for a tangy twist.
- Shake the ingredients with ice for 10-15 seconds to mix and chill.
Strain and Serve:
- Strain the mixture into the chilled glass, served over ice or straight up.
- Optionally, rim the glass with chaat masala for extra flavor.
Garnish:
- Add a twist of orange peel to garnish, bringing a refreshing citrus aroma.
Serve:
- Serve immediately with a straw or stirrer, and enjoy the vibrant, tangy flavors.

Bantai Mocktail

Ingredients:

Cranberry Juice: 90 ml
Lemon Juice: 30 ml (freshly squeezed)
Black Currant Syrup: 30 ml
Crushed Strawberry: 30 ml (freshly crushed)
Chaat Masala: A pinch
Ice: As needed
Dehydrated Lemon/Orange: For garnish

Instructions:

Chill the Glass:
- Prepare your glass by chilling it with ice or placing it in the freezer.
Prepare the Mocktail:
- In a shaker, combine cranberry juice, lemon juice, black currant syrup, and crushed strawberry.
- Add a pinch of chaat masala for a spicy twist.
- Shake the ingredients with ice for 15 seconds to blend and chill.
Strain and Serve:
- Strain the mixture into the chilled glass, adding fresh ice cubes if desired.
Garnish:
- Garnish with a dehydrated lemon or orange slice. Optionally, add whole cranberries for a festive touch.
Serve:
- Serve immediately with a straw or stirrer, and enjoy the fruity and zesty flavors.

These mocktails are perfect for any occasion, offering a unique and refreshing experience without the alcohol.

‘Dalchini, Elaichi, Laung…’: Viral Old Monk Recipe Wins Rum Lovers

January 6, 2025, 3:07 pm

Finally, there was a recipe for the foodies who were getting tired of bizarre viral food combinations. A man recently added to his collection a great blend of Indian spices with the much-loved Old Monk rum, and within no time, it caught the attention of netizens, particularly rum enthusiasts. The post, which gathered great momentum, had a reminder in its caption regarding the loyal following of Old Monk: "Old Monk Has Followers, Not Fans."

A Simple yet Savory Recipe

The man, identified as Naman Jain, shared the ingredients for his unique recipe—"Cinnamon, Cardamon, Hot water, Star Anise and Old Monk of course"—in a short video on Instagram. The post was shared three days ago, but it attracted 339K views, and people could not stop talking about it. The recipe quickly sparked people's curiosity with many asking for more details, while others enjoyed the clip or cracked jokes. Watch:

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A post shared by Naman Jain (@delhicravings)

Social Media Reactions

As the video spread like fire, many chipped in to express their feelings and modifications about the recipe. "Devotees hai bro, not followers," joked one in an expression of the strong attachment they have to the rum. Another said, "Jari-butiyo se bana immunity booster," which sounded more like a tongue-in-cheek take on the health quotient of the beverage. Other devotees of Old Monk shared other interesting mixes- for example: "Mix Old Monk, Jägermeister with cinnamon-flavoured neocitran herbal tea!Thank me later!!!", while others even recommended "Monk with Vanilla ice cream and choco chips toppings" and one commented, "This hot water only insaan night shifter. Otherwise, it will not let you sleep no matter how healthy you are." With the recipe and its amusement, it goes without saying how much love came to the blog post from all the Old Monk fans.

Corn Coffee: Internet’s Latest Outrageous Food Experiment, Would You Try?

January 4, 2025, 1:25 pm

Calvin Lee, who has been known for unorthodox food combinations, is again making waves on the net. Even after previous food combinations such as cheese in Coke and Oreo in wine, what he produced latest has left coffee lovers stunned. In his recent reel, Lee surprised his subscribers by mixing something unique with a cup of coffee: creamy corn. He entitled it "Cornfee" for short, with Corn + Coffee, a curious but weird blending. He made it by placing a spoon of sweet corn straight from the can into a mug of coffee Lee stirred enthusiastically by saying, "Let's try corn coffee." Watch Here:

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A post shared by Calvin Lee | Singapore Foodie (@foodmakescalhappy)

The bizarre recipe made it to the netizens' headlines, and the strange concoction received positive feedback. Many commenters showed interest, with one saying, "This one I wanna try," and another saying, "This actually looks pretty good." Hundreds of likes and reactions of approval have followed the video since then.

Korean Family Tries India’s Fav Aloo Poori | WATCH

January 2, 2025, 1:54 pm

Indian food is becoming increasingly popular worldwide, and the butter chicken and samosas are among the most loved dishes globally. Recently, an Instagram video went viral, showing the growing international interest in Indian food. In the video, an Indian man introduces his Korean family to the popular aloo poori combination, giving a glimpse of cultural exchange and curiosity. The Indian man's sister-in-law is excitedly gazing at a plate of crispy pooris with a bowl of aloo matar (potato and pea curry) next to it. She tries to pronounce the names of the dishes, clearly looking forward to getting into the experience. "Looks tasty," she says in Korean, smiling in anticipation. However, as she holds the poori in her hand, she pauses and asks, "How do I eat this? "She tastes the poori with the aloo, smiles, and declares the pairing "good." Watch here:

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A post shared by Subtle crazy Korea???? (@subtle_crazykorea)

The video ends on a humorous note. Having enjoyed five pooris, the sister-in-law asks for kimchi and rice, showing a preference for flavors she is accustomed to. This lighthearted and endearing conversation quickly went viral, amassing over 25 million views. Comments just flooded in on the comment section of this video from around the world food lovers. "Indian food means heaven food" says one of them, and another humorously remarks, "I wonder how poori will taste with kimchi. Another noticeable thing was how the sister-in-law pronounced "poori." One fan wrote, "I love how she says poori." Acknowledging cultural differences, one user noted, "Koreans can't live without rice and kimchi," while another added, "Kimchi is an emotion for Koreans, like dal chawal for us." Another user provided a witty note that said, "Indian food is the most delicious on this planet, only if they go hygienic."

Wild Flavors of Rajasthan: Ancient Tribal Recipes Guard Secrets of Survival

June 18, 2025, 11:38 am

Inside Rajasthan’s dense forests and rugged terrains lies a culinary world far removed from the state’s famous royal kitchens. The indigenous communities have preserved food traditions that tell tales of survival, sustainability, and sacred connections to the land. From the Garasia tribe’s sacred summer feasts to the Bhil community’s medicinal forest fare, these ancient food practices offer lessons in sustainable living that the modern world is only beginning to understand.

The Forest’s Kitchen, Where Every Leaf Tells a Story

Deep in southern Rajasthan’s Sirohi district, the Garasia tribe treats their forest as both grocery store and pharmacy. The elders of the tribe maintain that food and medicine are inseparable concepts in their culture. A prime example is the ‘teen patta,’ a bitter leaf used in summer curries for its cooling properties and fever-fighting abilities. While modernization touches their younger generation, this traditional knowledge remains their most valuable inheritance. The Garasias are renowned for their unique ‘panchkuta,’ a’ mixture of five wild ingredients that can survive extreme weather. Unlike the famous Rajasthani panchkuta made with dried vegetables, the Garasia version uses fresh forest produce like the ‘kuri’ berry, ‘bhakri’ leaves, and wild mushrooms. These ingredients are combined with foraged spices to create a dish that’s both nutritious and deeply connected to their land.

Seasons in the Bowl, Nature’s Time Table

The tribal communities’ menu changes with nature’s calendar. During the monsoon, the Bhil community of southern Rajasthan forages for ‘patod,’ a type of wild yam that only grows under specific trees after rainfall. The changing seasons dictate their food patterns, with ‘timru’ berries marking the end of summer and ‘van tulsi’ (wild basil) flowering signaling the onset of winter. Monsoon delicacies such as ‘Kuri’ curry, made from wild berries that appear only after the first rains. ‘Jhari’ soup, A medicinal broth using monsoon mushrooms and ‘Mandiya’ roti, flatbreads from foraged finger millet. Winter specialties like ‘Van lahsun’ chutney, wild garlic paste with forest herbs. ‘Kanji,’ a fermented drink made from wild purple carrots. ‘Bhuted’ curry, slow-cooked wild tubers with smoky spices.

Sacred Recipes, When Food Becomes Ritual

For these tribes, cooking isn’t just about sustenance; it’s a spiritual practice. The Garasia tribe’s ‘dev bhoj’ (sacred feast) uses only ingredients foraged on a no-moon night. “The moonless sky makes plants concentrate their healing powers,” explains Mohan Garasia, a tribal priest. Their sacred ‘mahua’ wine, made from forest flowers, involves a three-day ritual where women sing to the fermentation pots.

The Bhil Food Calendar, Living by Nature’s Clock

The Bhil community’s year is divided into six food seasons, each with its unique ingredients and preparations. In early summer, they focus on cooling foods like ‘kakora’ (wild cucumber). In peak summer, they emphasize preservation techniques. In early monsoon comes the time for medicinal mushrooms and herbs. In late monsoon starts the season for wild fruits and berries. In winter, the period of root vegetables and wild grains starts, and in spring, the season of flowers and new leaves starts.

Forest to Plate, A Day in Tribal Kitchen

Dawn in a Bhil village begins with women heading into the forest, carrying small baskets woven from local grass. They know exactly where to find each ingredient, which hillside hosts the sweetest berries, and which stream bank grows the most flavorful greens. Their traditional knowledge includes not just identification of edible plants but also sustainable harvesting practices. “We never take all leaves from one plant,” says Radhi Bai, a Bhil forager. “We leave enough for birds, insects, and for the plant to heal.” This ancestral wisdom ensures food security for both the community and the forest ecosystem.

Preserving Ancient Knowledge

These rich culinary traditions face modern challenges. Deforestation threatens foraged ingredients, while younger generations are increasingly drawn to city life. However, some communities are finding innovative ways to preserve their food heritage. The Garasia community has started a forest food documentation project, where elders teach young members about traditional ingredients and recipes. The Bhils have established community seed banks to preserve native varieties of forest plants.

Beyond Survival, Lessons for the Modern World

What these tribal communities teach us goes beyond recipes, as it’s a masterclass in sustainable living. Their food practices demonstrate the zero waste cooking methods, sustainable foraging techniques, understanding of food as medicine, preservation of biodiversity, and seasonal and local eating.

The Secret Ingredients, A Tribal Recipe Guide

Garasia Panchkuta (Five-Ingredient Forest Curry). Please note that these ingredients are foraged, and quantities depend on availability. They use wild ‘kuri’ berries, fresh ‘bhakri’ leaves, forest mushrooms, wild turmeric, and ‘van tulsi’ (wild basil). The ingredients are combined in specific proportions known to tribal elders and cooked slowly over woodfire in clay pots. The result is a nutrient-rich curry that can be preserved for weeks without refrigeration.

Looking Forward, A Heritage Worth Preserving

As climate change and food security become global concerns, these tribal food traditions offer valuable insights. Their methods of foraging, preserving, and cooking demonstrate sustainable practices developed over centuries of living in harmony with nature. “Our food is our identity,” says Ram Singh. “When we cook these dishes, we’re not just making a meal; we’re keeping our culture alive.” In these ancient tribal kitchens of Rajasthan, every meal is a reminder that true sustainability comes from understanding and respecting nature’s rhythms. These communities don’t just cook food; they preserve a living library of ecological knowledge. Their kitchens aren’t just spaces for preparing meals; they’re classrooms where ancient wisdom meets modern survival needs. As the world grapples with questions of sustainable food systems, perhaps the answers lie in these forest kitchens of Rajasthan’s tribal communities.

The Art of Tribal Fermentation

The Garasia tribe has mastered ‘ameli,’ the process of fermenting forest beans in bamboo shoots. Each family maintains its own bamboo grove, as the minerals from the bamboo enhance both preservation and flavor. The Bhil community specializes in ‘kodo’ fermentation, transforming wild grains into probiotic-rich gruels that helped sustain communities through lean seasons.

Healing Through Forest Spices

The tribal spice collection differs significantly from conventional kitchen spices. The Garasias utilize ‘van jeera’ (wild cumin) from specific hillsides, known for its intense potency compared to regular cumin. The Bhils harvest ‘jungle kalimirch’ (wild pepper) that grows as parasitic vines on ancient trees. Sacred spice mixtures such as ‘Dev masala,’ a blend of nine wild spices used in ritual cooking; ‘Bhil mirchi,’ wild chili varieties that are smoked before use; and ‘Van haldi,’ forest turmeric with intense medicinal properties.

Traditional Cooking Vessels, More Than Just Utensils

The traditional cooking vessels play a crucial role in tribal cuisine. The Garasias use ‘matka’ pots made from special clay found only in certain forest regions, seasoned with wild herb smoke before use. The Bhils craft cooking stones called ‘pathar ki kadhai’ from specific rock formations, believed to enhance the food’s medicinal properties through mineral transfer.

Water Conservation in Tribal Cooking

The tribes’ water-conscious cooking methods offer valuable lessons for modern sustainability. Many dishes utilize dew collected from forest leaves. The Garasias practice ‘os’pak,’ dew cooking, where ingredients are slow-cooked using only morning dew and their own moisture. Traditional water conservation techniques include using banana leaves to trap moisture, cooking in sealed clay pots to prevent water loss, utilizing morning dew for cooking, and creating gravies from fruit pulp instead of water. These ancient water conservation methods provide valuable insights for modern sustainable cooking practices, especially relevant in today’s context of increasing water scarcity. The rich tapestry of tribal food traditions in Rajasthan continues to evolve while maintaining its core principles of sustainability, spirituality, and harmony with nature. As we face modern challenges of food security and environmental conservation, these ancient practices offer not just recipes but a blueprint for sustainable living.

From 2024 to 2025: The Culinary Evolution of Wedding F&B Trends in Rajasthan

June 18, 2025, 11:38 am

Indian weddings have always stood as a beacon of grandeur, where tradition meets opulence in unforgettable celebrations. Over time, these weddings have transformed from simple cultural events to larger-than-life spectacles of creativity, luxury, and personalization. By 2024, this transformation reached its zenith, with Food and Beverage (F&B) taking center stage as a defining element of wedding experiences. No longer limited to providing sustenance, wedding F&B became a medium of artistry, innovation, and immersive storytelling. As we move into 2025, these trends are evolving even further. Weddings today are about crafting moments that blend indulgence with purpose, as couples strive to find a balance between extravagance and sustainability. F&B is no longer just about taste; it is about delivering an experience that engages all the senses. From visual appeal and technological innovation to meaningful narratives, food has become a vital part of the wedding story. The Tivoli Group is proud to be at the forefront of this evolution, redefining wedding F&B offerings to align with the aspirations of modern couples. One of the most significant trends shaping wedding F&B in 2025 is the focus on sustainability. Modern couples are increasingly mindful of their environmental impact, yet luxury and indulgence remain paramount. Farm-to-table menus featuring seasonal and locally sourced ingredients are becoming the norm. Dishes like millet risotto, jackfruit biryani, and heirloom vegetable curries are not only a nod to sustainability but also to India’s rich culinary heritage. At The Tivoli, chefs embrace this approach, curating menus that elevate regional produce with contemporary techniques. Waste reduction is another key focus, with real-time portion control at live counters and partnerships with food banks ensuring minimal wastage. Even tableware reflects this commitment, with biodegradable plates and edible cutlery seamlessly marrying style and environmental consciousness. The global influence on wedding menus continues to thrive in 2025. As travel and exposure broaden culinary horizons, couples are looking for diverse and innovative dining experiences. International live stations serving freshly rolled sushi, Italian pasta, and Middle Eastern shawarma not only delight guests with variety but also create an interactive element to dining. Fusion cuisine remains a favorite, with unique pairings such as butter chicken bao buns, saffron crème brûlée, and paan-flavored macarons offering guests a mix of familiarity and surprise. Additionally, destination-inspired menus bring a localized flair to wedding feasts, whether it’s a Rajasthani royal thali or a coastal Goan-Portuguese spread. Technology is playing an increasingly pivotal role in shaping wedding dining experiences, bringing personalization and interactivity to a whole new level. Artificial intelligence (AI) allows chefs to customize menus for dietary restrictions and preferences, ensuring every guest is catered to without hassle. Augmented reality (AR) menus add a layer of engagement, letting guests virtually explore dishes before making their choices. Live-streamed kitchens, where chefs’ creativity is broadcast to screens throughout the venue, turn cooking into a performance art, adding an element of transparency and excitement to the event. Food presentation, always a key part of the dining experience, has become even more sophisticated and artistic. Weddings now feature edible art installations, including dessert walls, elaborate bread sculptures, and live fruit-carving stations that double as decor and social media-worthy moments. Themed plating, designed to complement the wedding’s aesthetic—be it regal golds, pastel florals, or rustic chic—further elevates the dining experience. Minimalist yet luxurious presentation, inspired by fine dining, offers a sophisticated touch to plated meals, proving that simplicity can indeed be a hallmark of elegance. Beverage offerings in 2025 are just as innovative and engaging as the food. Bespoke cocktail concepts, where mixologists craft drinks inspired by the couple’s love story, are increasingly popular. Molecular mixology performances add theatrical flair, turning cocktails into interactive experiences for guests. Sustainable bars, offering zero-waste drinks made from locally sourced ingredients and reusable glassware, align with the eco-conscious values of today’s weddings. Artisan tea and coffee bars, featuring specialty chai blends and single-origin coffees, provide guests with refined non-alcoholic options that are both comforting and luxurious. Dining at weddings is no longer limited to a single banquet hall or traditional buffet setup. Progressive meals, where guests move through different themed dining areas for a multi-course experience, keep the event dynamic and engaging. Curated menus tell the couple’s love story, with dishes inspired by their favorite destinations or shared milestones. Regional cuisines are enhanced by immersive cultural performances, such as serving Punjabi delicacies alongside live bhangra acts or showcasing South Indian fare with traditional Carnatic music. These combinations create a holistic experience that celebrates both culinary and cultural heritage. The role of F&B in wedding decor has grown significantly, with food and aesthetics blending to create immersive environments. Rustic elegance remains a dominant theme, with natural materials like terracotta serving dishes, wooden boards, and ceramic platters adding an earthy yet sophisticated touch. Tables adorned with edible flowers, fresh herbs, and natural greenery provides a sustainable and chic ambiance. Theatrical buffet displays, inspired by gourmet markets, use vintage carts, chalkboard menus, and creative lighting effects to transform food stations into visual masterpieces. Interactive dining setups, such as live carving stations and floral-edible centerpieces, turn food preparation and presentation into performance art, captivating guests with every detail. As Indian weddings continue to grow in scale and creativity, the evolution of F&B trends from 2024 to 2025 underscores a shift toward crafting experiences that are immersive, sustainable, and indulgent. Couples today are redefining what it means to celebrate, placing emphasis on innovation, artistry, and mindfulness. The Tivoli Group is proud to lead this charge, setting new benchmarks for luxury and creativity in wedding dining. By embracing sustainability, technology, and artistic expression, we ensure that every wedding we host is not only a culinary delight but also a celebration of culture, love, and innovation. As The Tivoli expands its offerings with the opening of a 130-room, 5-star hotel in South Delhi, we are committed to providing guests with the ultimate convenience of luxurious on-site accommodations. This endeavor represents our dedication to elevating the wedding experience and catering to the evolving needs of modern couples, making every celebration truly unforgettable. The writer of this article is an Entrepreneur Hotelier, Executive Director of the the Tivoli group.

Video of Unhygienic Rewdi Preparation in Agra Goes Viral | WATCH

December 24, 2024, 2:43 pm

A disturbing video on Instagram showing the unhygienic preparation of rewdi, a popular Indian sweet, has gone viral, sparking outrage. Filmed in Agra, the footage shows men preparing the sweet in a filthy, unsanitary room with no regard for hygiene. In the video, a man kneads dough and sugar syrup with sesame seeds on a dirty floor, continues the process on a grimy wall to make it stiff. The men handle the rewdi without gloves, which is disturbingly below basic food safety standards. Watch the viral video:

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A post shared by Honey Sharma & Kunal Sharma (@khana_e_zindagi)

It's really disgusting, especially since there are comments that say it "Needs more foot dust," while others were sarcastically stating, "So many different flavors: dirt, feet, nails, sweat, wall paint, cement. Yummy." Someone even asked, "I wonder where did all that wall paint go? Rewdi is a traditional sweet in India, made using sugar, jaggery, and sesame seeds. Preparation for festivals like Makar Sankranti is commonly seen. Crunchy and chewy is its texture, and due to the high energy content, Rewdi is popular across northern India. The locations of the video and identities of those involved are yet to be identified, though this video has raised great concern about food safety.

Why Some People Get Headaches From Red Wine?

December 23, 2024, 2:05 pm

Red wine headaches have puzzled people for thousands of years, and accounts exist that date back to the Roman times. While several constituents of red wine have been implicated as the offenders behind these headaches, sulfites, biogenic amines, and tannins, among others, our study identifies an unlikely culprit. Sulfites: Not the Culprit Sulfites have been a convenient scapegoat for headaches for decades, particularly since they were mandated to be listed on wine labels in the U.S. in the 1990s. However, sulfites are not strongly associated with headaches. Other foods contain similar levels of sulfites, but they don't have the same effect. More important, your body produces sulfites as it breaks down protein, in much larger quantities than a glass of wine contains. The 20 milligrams of sulfites in a typical glass are unlikely to overwhelm your body's sulfite processing systems. Another suspect is biogenic amines. These are nitrogenous compounds found in fermented products, such as wine; they are known to bring on headaches. The quantity of these compounds in red wine is so low as to not present much concern.

What are Tannins?

Tannin is a phenolic compound naturally occurring in abundance in the red wine, which commonly gets blamed for causing the headache. Since white wines hold much less tannin, this is probably most likely. Tannins are naturally occurring in plants; they help to prevent disease, and also resist predators, but it is also occurring in some common items that people consume, such as tea and chocolate, where it doesn't cause any headache. Phenolics in which tannins fall into this category are potent antioxidants and so unlikely to trigger inflammation that might lead to headaches.

Why Red Wine Flushing Could Cause Headaches

Some people's skins turn red and flush after the consumption of alcohol. Along with this, headache sets in. This happens due to a slower second stage of alcohol metabolism when the acetaldehyde gets converted into acetate. A delay in this conversion makes more acetaldehyde accumulate, thereby producing headaches and hangovers. It could be the quercetin, a phenolic compound in red wine due to longer fermentation with grape skins, that is causing these headaches. Research has shown that quercetin inhibits ALDH, an enzyme involved in alcohol metabolism. ALDH inhibition slows down the breakdown of acetaldehyde, causing the toxic compound to build up and cause inflammation and headaches. Our experiments supported that quercetin is indeed an ALDH inhibitor, and its glucuronide derivative, which is actually metabolized by the body, can further interfere with alcohol metabolism, thus worsening the headache symptoms. This research therefore points out the indirect or additive effects of quercetin that are not immediately apparent as most foods containing quercetin do not induce headaches. To test the hypothesis, for example, a comparison of a red wine with low vs. high quercetin content may be helpful. If it is true, then that high-quercetin wine should induce the headaches more frequently. For specific wines, there is at present not enough information to give anyone concrete advice, but it can be assumed that grapes in full sun produce more of the pigment. Inexpensive red wines, often so-called as they are indeed made from grapes exposed less to the sun, maybe a safer bet. In conclusion, if you’re looking to avoid red wine headaches, try choosing lighter red wines that are potentially lower in quercetin.

China’s Cliffside Coffee Spots: How Far Would You Go For A Good Brew?

June 18, 2025, 11:38 am

Cliff Coffee' is a new trend for coffee lovers in China where they climb steep cliffs to enjoy their favorite drink amidst breathtaking mountain scenery. It's very dangerous as videos of people who climbed through very dangerous, steep terrain just to get a perfect spot to sip on their coffee have gone viral. In one viral video, one can see people sitting on mattresses positioned on mountain cliffs as they enjoy their brew in an adrenaline-pumping setting. Coffee shops in the local settings have caught up with this trend, creating special settings to give customers the ultimate experience of 'Cliff Coffee'. Watch:

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While the concept is an absolute wonder, offering incredible views and a close relationship with nature, it is not risk-free. Narrow pathways and steep drops have been cause for concern among some viewers, leaving them both excited and terrified. The trend has sparked reaction from all and sundry on the web. Someone said, "It's breathtaking but would need more than my coffee to calm my nerves up there!" Another joked, "Try spilling your coffee—the whole thing would take forever to reach the bottom! Critics have questioned the safety aspect, with one saying, “It’s beautiful, but is it worth the risk? Safety should come first.” Meanwhile, a coffee enthusiast enthusiastically replied, “I’d do it in a heartbeat—coffee and a view like that? Sign me up!” Others praised the innovation, with one commenting, “This is a genius way to combine adventure tourism with coffee culture.”

This Pickle Ranks Among Google’s Most Searched Recipes

June 18, 2025, 11:38 am

Mango pickle, or aam ka achaar, has emerged as the most searched recipe on Google worldwide this year. This tangy, spicy, and aromatic condiment is not just a side dish in South Asian kitchens; it's a dearly loved tradition that encapsulates home and family gatherings. For ages, mango pickle has been part of Indian gastronomic legacy and marks, often coincidentally, the onset of summers when markets overflow with fresh green mangoes. The seasoning process, where grandmothers are in charge of seasoning the pickles while children sit there under the bright sun, helping to dry the mango pieces cut into small slices, is an heirloom scene, passed from one generation to another. The taste of mango pickle varies from region to region in India, which depends on the local flavor and ingredients. It tends to be sweeter in Gujarat with jaggery and more fiery in Andhra Pradesh, where it features a lot of red chili. In Pakistan, achaar often has aromatic spices and oil, reflecting the traditions of its cuisine. Such diversity has made mango pickle a global favorite, gaining fans far beyond its place of origin. Interested in making this flavorful condiment? Here’s an easy recipe to recreate it at home:

Homemade Mango Pickle Recipe

Ingredients:

500g raw mangoes, diced
2 tbsp salt
3 tbsp mustard seeds (coarsely ground)
2 tbsp fenugreek seeds (optional)
2 tbsp red chili powder (adjust to taste)
1 tsp turmeric powder
½ tsp asafoetida (hing)
100ml mustard oil (or any preferred oil)

Method:

Step 1: Wash and dry the mangoes thoroughly to remove any moisture. Cut them into small, bite-sized pieces. Step 2: Toss the mango pieces with salt in a large mixing bowl. Let them rest for 6–8 hours or overnight to draw out excess moisture, then drain the liquid. Step 3: Heat mustard oil in a pan until it starts smoking, and let it cool a bit. Step 4: In another bowl, combine mustard seeds, fenugreek seeds (if using), chili powder, turmeric, and asafoetida. Add the mango pieces and mix well. Step 5: Let it cool completely, then slowly pour it into the mixture to make sure that all the mango pieces get well coated. Step 6: Transfer this pickle to a sterilized glass jar, seal and leave to mature in a cool dry place for at least one week. Step 7: Whether it is relished with dal and rice or a slice of bread, mango pickle gives a taste of tradition and a burst of flavor. Share it with family or savor it alone—either way, each bite carries a piece of history.

How This Woman’s Pani Puri Order Offended Her ‘North Indian’ Roots?

June 18, 2025, 11:38 am

India has diverse cultures and flavors within it. Each region in India gives unique flavors of its cuisine. From spicy chole bhature in North India to delectable dosas in South India, the list is endless. One such delight is dahi puri-a street food, crispy puris, filled with yogurt, spiced mashed potatoes, boiled chickpeas, chutneys, and spices-very hard to resist. This particular meal has seen the spotlight from a peculiar reason following the widespread viral posting that entertained most users. A woman took to X (formerly Twitter) to express her disappointment with a dahi puri order she received in Bengaluru, describing it as far from the classic version. She shared a photo showing dahi and puris packed separately, with no sign of the usual spices, chutneys, or toppings. Her post read, “101 reasons to leave Bangalore … ordered dahi puri literally got ‘dahi’ & ‘puri.’ North Indian in me is so offended.”

101 reasons to leave Bangalore ... ordered dahi puri literally got "dahi" & "puri" north indian in me is so offended :'))) pic.twitter.com/Ya3kZFQksR
— Aashika ? (@snorlaxNotFound) December 16, 2024

Also Read: Woman Dressed Up As Kali Mata Sparks Mixed Reactions Online

How Social Media Reacted?

Soon the post got viral and then several reactions appeared. One comment that came is, "You were under the 'dahi-lusion' that Bangalore would serve you the chaat of your dreams."

You were under the "dahi-lusion" that Bangalore would serve you the chaat of your dreams.
— Jitendar Singh (@jitendarsinghk) December 17, 2024

Another comments on is, "This is criminal."

this is criminal https://t.co/vOfmHJxEie
— inspector gbxë ?? (@gurubhaisauce) December 17, 2024

But not everyone found sympathy in others. Some would defend the kind of packing, saying this is meant to avoid moist puris. One user quipped that, "What you expect - a 'soggy puri'? It's obvious the dahi is gonna be separate. If you want dahi in your puri, then go to the place and have it.

what you expect a "soggy puri"? it's obvious the dahi is gonna be separate. ??? if you want dahi in your puri then go to the place and have it ezpz
— Akhin (@kysakhin) December 17, 2024

She explained in the answers that her problem wasn't just the separate packaging but also the absence of the other essentials that complement the meal. Her experience has spawned a light-hearted but animated debate about the authenticity and expectations of iconic dishes from different regions.

Seeds of memory – A generational journey through Rajasthan’s winter harvest

June 18, 2025, 11:38 am

The winter dawn in Rajasthan breaks differently. As the first rays pierce through the morning mist, three generations of the Rathore family gather in their ancestral courtyard in Nagaur. Dadiji (grandmother) Kesari Devi, at 82, carefully examines a handful of black sesame seeds, her weathered fingers separating the chaff with practiced precision. Her daughter in law Kamla tends to dried mustard stalks, while her granddaughter Priya, home from her agricultural studies in Jodhpur, documents these age-old practices on her tablet. Keepers of the Season “Winter isn’t just a season here; it’s a teacher,” Kesari Devi muses, her eyes twinkling as she shares wisdom accumulated over eight decades. “Each plant that grows in our winter soil carries stories of survival, nourishment, and community.” This intergenerational scene playing out in the Rathore household mirrors thousands of similar moments across Rajasthan, where winter plants form the backbone of cultural identity. The Sacred Trinity is namely Sarson, Til, and Methi In Rajasthan’s winter landscape, three plants reign supreme, each playing a crucial role in the region’s agricultural and cultural tapestry. Local farmers poetically call them “Maru Pradesh ki Teen Deviyan” (Three Goddesses of the Desert Land). Sarson (Mustard), The Golden Guardian The transformation begins in late October when vast tracts of desert land burst into brilliant yellow. “Sarson is our winter gold,” explains Kamla, who manages the family’s five-acre farm. “When I came to this house as a bride thirty years ago, my mother in law taught me how the first mustard harvest of the season always goes to the temple. It’s not superstition; it’s about gratitude.” Modern agricultural science is now validating what generations of Rajasthani farmers have known: mustard’s deep root system helps prevent soil erosion, a critical factor in the desert ecosystem. The plant’s ability to thrive with minimal water makes it the perfect winter crop for the region’s arid climate. Til (Sesame), The White Wisdom As winter deepens, sesame takes center stage. “Each sesame seed contains the desert’s resilience,” Kesari Devi often tells her granddaughter. The family cultivates both white and black varieties, each serving distinct purposes in their winter traditions. Priya, combining her grandmother’s knowledge with her agricultural education, explains: “What’s fascinating is how our ancestors understood crop complementarity. They knew sesame fixes nitrogen in the soil, making it perfect for rotation with mustard. They didn’t have soil testing labs, but their observation skills were impeccable.” Methi (Fenugreek), The Green Physician Fenugreek patches dot the landscape like emerald islands. “Methi is our family doctor,” Kamla says, pointing to their kitchen garden where fenugreek grows abundantly. “Fresh leaves for anemia, seeds for diabetics, dried leaves for year-round use, my mother in law taught me how different parts serve different purposes.” The Winter Wisdom Network What makes Rajasthan’s winter cultivation unique is the intricate knowledge network that has preserved these practices. In the women’s courtyard of the Rathore household, neighboring women gather every few days to process the harvest. This is where real knowledge transfer happens. Traditional Processing Methods The processing of winter plants follows strict traditional protocols, such as mustard being dried on specific cotton sheets that allow proper air circulation, sesame seeds being sun-dried only during certain hours to maintain oil content, and fenugreek leaves being dried in shade to preserve their medicinal properties. Modern Adaptations Priya represents the new generation of agricultural stewards. “We’re creating a bridge between traditional knowledge and modern science,” she explains while showing a mobile app she’s developing to document traditional cultivation practices. “For instance, we’ve found that the traditional timing of sesame harvest, which our elders based on lunar cycles, perfectly coincides with optimal oil content in the seeds.” Beyond Food, The Cultural Ecosystem These winter plants create an entire cultural ecosystem. Local artisans craft specific tools for harvesting and processing; potters make special storage containers, and traditional medicine practitioners rely on these plants for their winter remedies. The Festival Connection Winter festivals in Rajasthan are intimately connected with these plants. The harvest season brings celebrations where community bonds are strengthened through shared work and festivities. “During Makar Sankranti,” Kesari Devi recalls, “we don’t just distribute til gur (sesame-jaggery sweets); we share the year’s first batch of mustard oil with neighbors. It’s about community, not just consumption.” Innovation The traditional winter cultivation faces modern challenges. Climate change has altered rainfall patterns, and market pressures favor quick growing hybrid varieties. However, families like the Rathores are adapting while preserving core practices. The Next Generation Priya represents a new breed of agricultural entrepreneurs. “We’re exploring value addition,” she explains, showing her latest project, a line of organic winter plant products with QR codes that tell customers the story of each farmer who grew the ingredients. “It’s about making tradition economically viable while preserving its essence.” Looking Forward, Rooted in Tradition As another winter day draws to a close in the Rathore household, three generations sit together, sorting the day’s harvest. Modern solar dryers hum in the background while age-old wisdom is passed down through stories and hands-on learning. “Our winter plants are like our family albums,” Kesari Devi concludes, watching her granddaughter document her traditional seed selection process. “Each seed carries memories of those who cultivated it before us and hopes for those who will continue after us.” This is Rajasthan’s winter harvest, not just a cultivation cycle but a living legacy where each plant tells a story of resilience, community, and the delicate balance between tradition and progress. The Economic Renaissance The story of Rajasthan’s winter plants is increasingly becoming one of economic empowerment. In the neighboring village of Nagaur, Priya’s agricultural startup has inspired other young entrepreneurs to explore new possibilities within traditional farming. Digital Agriculture Meets Traditional Wisdom “We’re creating a digital encyclopedia of traditional farming practices,” explains Priya’s colleague, Arjun Shekhawat, who left his IT job in Bangalore to return to his farming roots. “Each farming technique, each processing method, and each traditional storage practice is being documented and validated through scientific research.” Their platform, “Desert Wisdom Digital,” has already attracted attention from agricultural universities across India. The initiative combines drone monitoring of winter crops with traditional knowledge of soil and weather patterns, creating a unique blend of old and new. Value Chain Innovation The traditional winter plants are finding new markets through innovative approaches includes Specialty restaurants in metropolitan cities now source specific varieties of mustard and fenugreek directly from traditional farmers. Export markets have opened up for organic sesame, particularly to Japan and European countries. Traditional processing methods are being certified and marketed as premium products, Food processing units run by women’s cooperatives are creating value-added products. Environmental Stewardship Climate change has brought new challenges to winter cultivation, but traditional practices offer surprising solutions. Dr. Anita Sharma, a climate scientist studying traditional farming methods, notes, “These winter plants, particularly in their indigenous varieties, show remarkable resilience to climate variations. Their traditional cultivation methods actually help in carbon sequestration.” Water Conservation Heritage The traditional methods of winter plant cultivation in Rajasthan represent a sophisticated water management system, such as mustard cultivation techniques that maximize dew collection, sesame varieties that thrive on minimal moisture, traditional mulching practices that retain soil moisture, and indigenous irrigation timing based on plant lifecycle stages. The Global Connection As the world grapples with sustainable agriculture, Rajasthan’s winter farming practices are drawing international attention. “What was once considered primitive is now being studied as a model of sustainable agriculture,” observes Dr. James Williams, a visiting agricultural scientist from the University of California, who has been studying Rajasthan’s traditional winter farming methods. The Rathore family, like many others, now hosts agricultural students from around the world who come to learn about their traditional practices. “It’s a full circle,” Kesari Devi smiles, watching her granddaughter explain traditional seed selection to a group of international students. “Our ancient wisdom is helping shape the future of farming.” As winter settles over Rajasthan, the cycle continues; seeds are sown, knowledge is shared, and traditions evolve. In the delicate balance between preservation and progress, these winter plants remain not just crops, but carriers of a living, breathing heritage that continues to nourish both body and soul.

Winter’s Liquid Gold – The Traditional Oil Heritage of Rajasthan

June 18, 2025, 11:38 am

Through its amazing legacy of cold pressed oils, Rajasthan’s ancient knowledge comes to life in the middle of India’s desert state, as the coldness of winter washes across the golden dunes. These liquid jewels have supported generations by providing warmth, healing, and sustenance throughout the hard desert winters; they are more than just cooking tools. A history that endures in both rural homes and urban marketplaces, the extraction of these oils is a deeply ingrained aspect of Rajasthani culture, especially during the winter months. The Winter Oil Makers, Keepers of Tradition In the narrow lanes of old Jodhpur and the rural outskirts of Bikaner, the rhythmic creaking of wooden oil presses (kolhus) heralds the arrival of winter. Here, the tel ghani, traditional oil makers, begin their seasonal craft as temperatures drop. Mohammed Hussain, a third-generation tel ghani in Jodhpur’s Ghanchi Para, explains, “Winter is when the seeds yield their best oil. The cold weather allows for perfect extraction, and the oils retain their natural properties better.” The process begins before dawn when the massive wooden kolhu, pulled by bullocks, starts its daily journey. The gentle crushing of seeds creates a symphony that has remained unchanged for centuries. “Each oil has its time,” Hussain continues, “Sarson (mustard) in early winter, til (sesame) in peak cold, and badam (almond) throughout the season.” The Golden Trio, Rajasthan’s Winter Oils Sarson Ka Tel (Mustard Oil) Mustard oil, with its pungent aroma and golden hue, reigns supreme in Rajasthani winters. The state’s western regions, particularly around Sriganganagar and Hanumangarh, produce some of India’s finest mustard crops. The oil, extracted from these premium seeds, is known for its high heating point and distinctive flavor. Pushpa Devi, a 68-year-old homemaker from Bikaner, shares, “Sarson ka tel is our winter warrior. We heat it with garlic and ajwain for massage. For cooking, it adds warmth to traditional dishes like ker sangri and laal maas. The oil itself is heating for the body, perfect for desert winters.” The extraction process is particular; seeds are sun dried, cleaned, and then crushed at a specific pressure to maintain optimal temperature. This cold-pressed version, known locally as ‘kachi ghani,’ retains all its nutritional properties, including essential fatty acids and natural antioxidants. Til Ka Tel (Sesame Oil) As winter deepens, sesame oil production takes center stage. The black sesame variety, grown in the eastern districts of Rajasthan, is particularly prized for oil extraction. This oil, rich in calcium and vitamin E, is considered sacred in many households. “Til ka tel is not just oil; it’s an entire winter care system,” explains Lakshmi Sharma, an Ayurvedic practitioner in Jaipur. “We use it for newborn massage, hair care, and in traditional winter sweets like til ke laddoo. The oil’s natural warming properties make it invaluable during cold months.” The extraction process is even more meticulous than mustard oil. Seeds are cleaned multiple times, roasted lightly to enhance flavor, and then pressed slowly to ensure every drop retains its medicinal properties. The resulting oil, dark and aromatic, is stored in brass vessels to maintain its qualities. Badam Roghan (Almond Oil) Though not as widely produced as mustard or sesame oil, badam roghan holds a special place in Rajasthan’s winter oil tradition. The process of making this precious oil is labor-intensive and usually undertaken only by specialized tel ghanis. “Badam roghan is our luxury oil,” says Ramesh Kumar, whose family has been producing it in Jodhpur for four generations. “We source almonds from the northern markets, carefully select them, and press them with extreme care. One kilogram of almonds yields barely 400 milliliters of oil.” This golden elixir is primarily used for therapeutic purposes; massage for infants, treatment for dry winter skin, and as a natural remedy for cold-related ailments. Its rich nutrition profile makes it particularly valuable during the harsh desert winters. Beyond Cooking, The Therapeutic Tradition What sets Rajasthan’s winter oils apart is their multifaceted use. These oils transcend the kitchen, finding their way into traditional medicine, beauty rituals, and religious ceremonies. Many households maintain specific oil blends for different purposes. Amrita Singh, a cultural researcher documenting Rajasthan’s traditional practices, explains, “Each household has its secret oil recipes. Some mix mustard and sesame oils with herbs for massage; others prepare medicated oils for treating winter ailments. These recipes are passed down through generations.” The therapeutic applications are vast, such as warming full body massages before baths (tel maalish), Hair treatment with heated oils infused with herbs, Nasal drops (nasya) made from sesame oil for winter related sinus issues, Medicated oil blends for joint pain and arthritis, traditional post childbirth care involving specialized oil treatments The Modern Revival While industrial oil production has impacted traditional practices, there’s a growing awareness about the superiority of cold-pressed winter oils. Urban markets in Jaipur, Udaipur, and even metropolitan cities now feature boutique stores selling authentic Rajasthani winter oils. Young entrepreneurs like Divya Shekhawat, founder of ‘Desert Gold Oils’ in Jaipur, are giving this tradition a modern twist. “We work directly with traditional tel ghanis but package the oils in convenient, modern containers. Each bottle comes with information about the extraction process and traditional uses. The response from health-conscious urban customers has been overwhelming.” Preserving a Legacy The tradition of winter oil production in Rajasthan is more than a culinary practice; it’s a testament to the region’s ability to harness natural resources sustainably. These oils, produced in harmony with seasonal changes, represent centuries of accumulated wisdom about nutrition, healing, and community well being. As winter descends on Rajasthan each year, the ancient kolhus spring back to life, the tel ghanis resume their craft, and households stock up on these liquid treasures. In every drop of these carefully extracted oils lies the story of Rajasthan’s resilience, its deep understanding of natural healing, and its commitment to preserving age-old traditions that continue to serve modern needs. In the words of Mohammed Hussain, “As long as winters come to Rajasthan, these oils will remain our blessing. They are not just a product; they are our heritage, our identity, and our gift to future generations.” Sustainability and Environmental Impact The traditional oil extraction methods of Rajasthan offer valuable lessons in sustainability. Unlike modern industrial processes, these ancient techniques leave virtually no carbon footprint. The wooden kolhus, powered by bullocks, represent a perfect example of sustainable energy use. The residue from oil extraction, known as ‘khalli,’ serves as organic fertilizer and animal feed, creating a zero-waste cycle. “Our traditional methods might seem slow and labor-intensive, but they’re completely sustainable,” explains Dr. Rajesh Mehta, an agricultural scientist at Rajasthan Agricultural University. “The process maintains soil health, supports local biodiversity, and produces no harmful by-products. It’s a model of ecological harmony that modern industries could learn from.” The Economic Ecosystem The winter oil industry in Rajasthan supports an entire economic ecosystem. From farmers growing oil seeds to tel ghanis extracting the oil, from traditional medical practitioners prescribing oil treatments to local markets selling these products, thousands of families depend on this seasonal trade. Prema Devi, who runs a small oil business in Pushkar, shares, “Winter oils connect our entire community. Farmers bring their seeds, local herbs are collected for infusions, and even the pottery makers who create traditional oil storage vessels, everyone plays a part in this tradition.” Future Prospects While the tradition remains strong in many parts of Rajasthan, it faces modern challenges. The younger generation’s migration to cities, competition from industrial oil manufacturers, and changing consumer preferences pose significant threats to this heritage craft. However, innovative approaches are emerging. Some tel ghanis have started offering oil extraction demonstrations to tourists, creating an additional revenue stream while preserving their craft. Others have formed cooperatives to better market their products and ensure fair prices. “We’re adapting while staying true to our roots,” says Vikram Singh, who runs a tel ghani cooperative in Jodhpur. “Modern packaging, online sales, and organic certification help us reach new customers who value traditional methods and pure products.” The winter oils of Rajasthan represent more than just a seasonal product; they embody a sustainable, community centered approach to resource utilization that has stood the test of time. As the world increasingly seeks sustainable alternatives and traditional wisdom, these ancient practices offer valuable insights for the future.

Chicken Tikka With Chocolate: Man Creates ‘Worst Ever’ Food Combo | WATCH

June 18, 2025, 11:38 am

Experimental food trends keep reeling in the social media scene with a mix of wonder and incredulity. The latest one doing the rounds is chicken tikka chocolate, which has gone viral, with people sharply divided on whether it is any good or not. This rather unusual combination was put forth in a video shared by @imjustbesti on Instagram, which created a storm in that space.

The Making of Chicken Tikka Chocolate

In the viral clip, a man demonstrates how to prepare the odd fusion treat. The creation starts by adding food coloring to the chocolate mold. Next comes a layer of white chocolate, followed by a twist. He fills the mold with chicken tikka filling before sealing it up again with another layer of chocolate. After freezing it for a few hours, this weird dessert is good to be tasted. Lastly, he added a taste test and asked for audience feedback by questioning, "What Are Your Thoughts On Chicken Tikka Chocolate?" Watch:

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Social Media Reactions

The video went viral in a matter of days, but the response from viewers was mostly one of disgust or disbelief. Many commenters were confused at the idea of pairing the savory Indian dish with sweet chocolate. One user wrote, "This is not fusion; it's confusion! Why ruin two perfectly good things?" Another quipped, "Chicken tikka and chocolate? What's next, biryani ice cream?" A frustrated viewer claimed that the creation is "the most cursed recipe I’ve seen this year," while another humorously added, “Please make it stop.” Though some applauded the creator’s adventurous spirit, the majority of viewers found the combination hard to stomach, with many arguing that fusion food has its limits—this experiment clearly crossed them.

How This Popular Bengali Sweet Was Invented By Accident?

June 18, 2025, 11:38 am

No meal is ever complete without a dessert in India, and the spongy, syrup-soaked Rosogolla holds a special place in every sweet lover's heart. However, did you know this beloved Bengali delicacy was actually created by accident? Despite its immense popularity and widespread availability, the origin of Rosogolla is as intriguing as its melt-in-the-mouth texture.

Origins of Rosogolla

In 2017, West Bengal won the Geographical Indication (GI) tag for Rosogolla, thereby finally establishing its origin within the state and ending a two-year battle with neighboring Odisha. While Bengal credits the sweet's creation to Nabin Chandra Das in 1868, Odisha ties its roots to ancient temple rituals in Puri. Nabin Chandra Das is a sweet maker from Kolkata who is credited with inventing Rosogolla. In his first attempts to boil chenna balls in sugar syrup, they disintegrated. After many trials, he added reetha, a natural foaming agent, to the balls, which gave them their characteristic spongy texture and allowed them to hold their shape. His creation gained popularity quickly, and Das shared his recipe with other sweet makers, which helped make Rosogolla famous. Another version of the story gives the credit to Haradhan Moira, a sweet maker from Ranaghat, who allegedly let chenna balls fall into boiling syrup, thus inventing the sweet. By the late 19th and early 20th centuries, confectioners such as the Mullicks of Bhowanipore (later Balaram) and Chittaranjan Mistanna Bhandar perfected the recipe. In 1930, KC Das, son of Nabin Chandra Das, invented canned Rosogolla, which could be exported all over the world.

Odisha's Claim to Rosogolla

While Bengal celebrates Rosogolla as its own, Odisha narrates a different story. Locally known as khira Mohana, the sweet has been offered to Goddess Lakshmi at Puri’s Jagannath Temple during Rath Yatra for centuries. Over time, regions like Pahala and Salepur developed their own unique versions of the dessert. In 2019, Odisha also secured a GI tag for "Odisha Rasagola," acknowledging its cultural and historical significance. Despite the debate over which is the original-Bengal-Odisha, the dessert has emerged as the common favorite with its derivative creations such as Rasmalai, Rajbhog, and Rasbari. No matter which term is used-Rosogolla, Roshogolla, or Rasgulla-the sweet indulges in many ceremonies.

Here's how to make 'Rosogolla' at home

Ingredients

2 liters full cream milk
2 tablespoons lemon juice
1 cup sugar
5 cups water
3 cardamom pods

Method Step 1: Boil the milk in a large utensil, stirring occasionally not to burn it. Step 2: Boil this mixture. Add lemon juice and stir until it curdles. Do not let it boil over. Step 3: Separate the chenna through cloth from the curdled milk. Keep the remaining as whey for other preparations Step 4: Rinse the chenna under fresh water. Drain excess water by hanging the chenna for 1 hour. Step 5: Knead the chenna for 5 minutes in a smooth manner. Roll into even-sized balls gently. Step 6: Boil sugar, water, and cardamom pods in a pan until the sugar dissolves. Step 7: Add chenna balls to the syrup, cover, and let cook for 10 minutes. Step 8: Let the Rosogolla settle in ice-cold water so that it remains soft. Step 9: Serve cool with syrup poured over it. Here's the legendary Rosogolla, a sweet born of serendipity and perfected by tradition!

Murgh Makhani Ranks 29th in Taste Atlas’ Top 100 Dishes | Check Full List

June 18, 2025, 11:38 am

The aromatic rice and a number of curries combined with spices, for sure will capture the palate of gourmands throughout the globe. Indian cuisine always hits out with maximum use of taste of ingredients as Indian foods can be more and varied with nonvegetarian cuisines than others and gives it a wide regional base. Four icons of Indian cuisines found themselves on Taste Atlas' 100 Best Dishes in the World: #29: Murgh Makhani, the dish commonly known in the world as butter chicken #31 Hyderabadi Biryani #97. Chicken 65 #100: Keema. Murgh Makhani is a rich and creamy dish made with roasted chicken, spices, and a creamy gravy of butter, tomatoes, and cream, often served with naan and garnished with butter and green chilies. Hyderabadi Biryani is an aromatic dish comprising basmati rice, mutton or chicken, exotic spices, lemon, and saffron, which makes a fragrance that is enjoyed by people of all ages. Also Read: Indian Cuisine Secures 12th Spot in Taste Atlas' World Rankings Chicken 65 is a popular deep-fried chicken dish marinated in lemon, ginger, red chilies, and a mixture of spices, hence the name, a spicy crispy delight. Keema is a lamb or goat meat stew that contains potatoes, peas, garlic, and spices and is usually served with naan or pav. Keema is also sometimes used as a filling in samosas or parathas.

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Which Dish Ranked #1?

Colombian Lechona took the top spot in the most prestigious list. Besides Italy's Pizza Napoletana, Brazil's Picanha, and Turkey's Cokertme Kebab, Taste Atlas found that Thailand, Argentina, and Ethiopia stood out for their culinary greats.

World’s Most Dangerous Pizza Cooked on a Volcano, Now Available!

June 18, 2025, 11:38 am

Foodies always want something novel, and so, others go further than that with the intention of savoring something unique. To quite a number of people, food is not only something to be savored by taste but also fed to their mind and soul. Travelers in Guatemala have moved to an odd location for tasting a traditional Italian meal there: 'pizza'. They let it cook directly on an active volcano. Chef Mario David Garcia has been preparing and serving it for some time now. What makes this pizza dangerous and unique is that instead of being baked in a usual oven, it is cooked using the flames and ashes produced by the volcano itself. The lava flows with the hot volcanic ash have given it a distinct taste but exposed it to hazardous gases, as well as poor quality air. The high rate of sulfur dioxide emanated from volcanic eruptions would further deteriorate the condition of the atmosphere, risking the experience even more. Despite the health concerns, this volcanic pizza experience has turned into a major tourist attraction. Situated at the Pacaya volcano, an active site that erupted in May 2021, this location has turned out to be a must visit for adventurous travelers. It stands at 2,500 meters high and is among Guatemala's three active volcanoes. Tourists come to visit and enjoy the pizza prepared right at the edge of the volcano.

Japan Selling A Slice Of Sweet Potato For Rs. 350, Would You Try?

June 18, 2025, 11:38 am

Sweet potato is versatile and nutritious and forms a mainstay in India. And it is relished in myriad ways—be it snacking, as a dish, or as a desert, especially when fasting time approaches. But would anyone pay Rs. 350 for the slice of roasted shakarkand? It has hit the luxury markets in Japan, where people are queueing up to taste a costly sweet potato delicacy. Located in the vibrant streets of Ginza, Tokyo, Tsubo Yakiimo is a renowned spot that offers an exceptional version of sweet potatoes. Known for its slow-roasted, melt-in-your-mouth delicacies, the shop has become famous for its luxurious take on a staple food. The highlight is the price: a half-slice of sweet potato at Tsubo Yakiimo costs 650 yen (Rs. 350+).

What Makes This Sweet Potato Luxurious?

Tsubo Yakiimo specializes in Satsumaimo, which is a type of Japanese sweet potato. These potatoes are roasted traditionally in clay ovens for over three hours, allowing their natural sugars to caramelize. This method results in a smoky, golden delicacy that requires no added sugar. The potatoes are carefully handpicked from Japan's best farms and aged to enhance their sweetness. The final product has a dessert-like feel to it, with a texture and flavor similar to biting into a firm marshmallow. This dense yet creamy consistency has made this sweet potato a sought-after treat, especially during the autumn and winter months when sweet potatoes are at their peak. A video from Indian food blogger Karan Marwah (@foodelhi) captures how this roasted sweet potato looks just so delicious and comforting. Tucked into a more quiet lane of Ginza, it may be quite easy to miss without a map, but the reputation attracts locals and tourists alike. Inside, clay jars upon clay jars of sweet potatoes, slowly baked over charcoal in the air fill with an enticement that is just great.

Menu Prices

Tsubo Yakiimo has simple menu with only sweet potatoes. It comes in only three sizes:

Whole piece ¥1,200
Half piece ¥650
Quarter piece ¥450

It is possible to consume sweet potato hot, chilled, or frozen, thus being a versatile snack or dessert. Sweet potatoes are an ingredient that Japanese people dearly love and associate with the fall and winter seasons. Other than yakiimo, Satsumaimo is used in daigaku imo (sweet potato chunks glazed with sugar) and imo yokan (sweet potato jelly).

A Good Treat?

Though a slice at Tsubo Yakiimo might cost you an arm and a leg, it is believed that the exceptional quality and artisanal preparation justifies the indulgence. So, would you pay Rs. 350 for half a slice of roasted sweet potato?

Location: Tsubo Yakiimo, Ginza, Tokyo, Japan
Price: JYN 650 (Rs. 350+)

Vikas Khanna’s Bungalow Wins Michelin 2024 Bib Gourmand Award And NYT Recognition

June 18, 2025, 11:38 am

Vikas Khanna is an Indian Chef, restaurateur, cookbook writer as well as a filmmaker and is also seen as one of the judges in Master Chef India since its beginning, has made the country proud by receiving the Michelin 2024 Bib Gourmand Award for his New York restaurant, Bungalow. Celebrity Chef Vikas Khanna has added one more feather to his cap as his latest venture Bungalow, a New York-based restaurants has won the prestigious Michelin 2024 Bib Gourmand Award. In another double victory, Bungalow finds a place in the coveted list of "The Top 14 New Restaurants" by The New York Times on the same day. Khanna expressed much gratitude saying, "260 days of Bungalow & today we received the Michelin 2024 Bib Gourmand Award. I have received the Michelin Star 8 times already but today was different I felt it was for higher purpose, it was some sort of tribute, was like a promise to land and to people and my sister. This is not even the beginning." TAKE A LOOK AT THE VIRAL POST:

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Bungalow, which opened in March 2024, is the epitome of Khanna's style, which is a combination of modern methods and Indian tradition to produce an unmatched eating experience. The restaurant blends modern cooking methods with the friendliness of Indian hospitality. Many accolades have been bestowed on him, including James Beard Foundation nomination for his book 'Return to the Rivers'(2024), Rising Star Chef Award by Star Chefs (2011) and GQ India Man of the Year 2012. He has even been voted New York Eater's "New York's Hottest Chef".

Indian Cuisine Secures 12th Spot in Taste Atlas’ World Rankings

June 18, 2025, 11:38 am

Best dishes and drinks, best food regions, and the iconic restaurants - popular food and travel guide Taste Atlas unveiled today its year-end rankings for 2024-25. According to Taste Atlas Awards 2024-25, Indian ranks the 12th on its best list of 100 best cuisines in the world, and this is the work of 477,287 valid ratings for 15,478 foods from the great Taste Atlas database. These are the top five cuisines: Greek, Italian, Mexican, Spanish, and Portuguese. These are considered the most appreciated cuisines around the world.

Top Indian Dishes and Famous Restaurants

Its website features some quintessential Indian dishes as part of its list, including Amritsari kulcha, Butter Garlic Naan, Murgh Makhani, and Hyderabadi Biryani. The guide also lists "Iconic Traditional Restaurants" such as Dum Pukht in New Delhi, Glenary's in Darjeeling, Ram Ashraya and Shree Thaker Bhojanalay in Mumbai, among others, to experience the diversity of Indian cuisine. Indian food has been in spotlight all year round, figuring in different categories of awards and published lists of the Taste Atlas. The cookbook has forever acknowledged Indian drinks, ingredients, and dishes for their exceptional flavors and cultural richness.

Country Rankings

This is the list of countries of the top 50 cuisines for 2024-25, according to the Taste Atlas:

Greece
Italy
Mexico
Spain
Portugal
Turkey
Indonesia
France
Japan
China
Poland
India
USA
Peru
Serbia
Brazil
Croatia
Colombia
Vietnam
Hungary
Algeria
South Korea
Germany
Romania
Argentina
Lebanon
Czech Republic
Thailand
Georgia
Tunisia
Austria
Chile
Bulgaria
Russia
South Africa
Philippines
Malaysia
Morocco
Lithuania
Egypt
Iran
Syria
Canada
Ukraine
Netherlands
Palestine
North Macedonia
England
Ethiopia
Cyprus

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India's culinary legacy remains a shining torch throughout the world due to its rich diversity, traditional flavors, and innovative dishes.

Diljit Dosanjh Enjoys Local ‘Indori Poha’ During Dil-Luminati Tour In Indore

June 18, 2025, 11:38 am

When in Indore, you better not miss the very famous 'Indori Poha'. It's not just a dish but an expeirence! Paired with jalebi, this local dish is one of the must-try items on a traveller's food itinerary. Not even superstar singer Diljit Dosanjh could resist from relishing the flavors of this iconic dish. Heating up Indian venues with Dil-Luminati Tour, singer, actor Diljit Dosanjh has won the audience to this beautiful country. He performed at C21 Estate in Indore on Saturday, 8th December. Dosanjh has managed to engage with his fans during the tour while finding time for local cultures. He is trying out local delicacies in every city. Dosanjh had Makhan Malai in Lucknow and dined at Bengaluru's The Rameshwaram Cafe. While in Indore, he did not hesisitate t grab a plate of Indori Poha! Dosanjh and his team were visiting a roadside stall when, one morning, the famous Indori Poha was had by him, sharing jokes with the vendor. As the day broke, fans gathered around and he was kind enough to pose in front of an 'I Love Indore' sign for photographs with them. It is one of the last stops of his 10-city tour. His next destination will be Chandigarh on the 14th and then Mumbai on the 19th.

The History of Indori Poha

Indori Poha, often served with warm jalebi, is a staple of Indore's food culture today but was not always so. The dish originated in Maharashtra and gained popularity during the 19th century when the Holkars and Scindias moved to Indore. The Holkars were patrons of arts and cuisine and introduced poha as a quick, nutritious meal for workers and farmers. As time passed, regional variations developed. While Maharashtra's version often includes onions, potatoes, and curd, the Malwa-Nimar region of Madhya Pradesh, particularly Indore, started adding Indori Sev, crushed jalebi, or kachori for extra flavor. The poha is traditionally prepared from flattened rice and tempered using mustard seeds, cumin seeds, curry leaves, green chilies, and onions. Garnished with pomegranate seeds, crunchy sev, roasted peanuts, and fresh coriander, it offers a sweet, spicy, tangy, and savory combination. What makes Indori Poha stand out the most is the signature Jeeravan Masala, a spice mix that provides a tangy flavor. It is actually the composition of spices that gives it a flavor that no other poha variety has - cumin, coriander, fennel, black pepper, dry ginger, and amchur powder. Now, not everyone can just fly down to Indore to enjoy this special dish but what we can do is try to make it at home! Here's how:

Indori Poha Recipe

For the Tadka

1 ½ tbsp Oil
½ tsp Mustard seeds
½ tsp Cumin seeds
½ tsp Fennel seeds
2 Green chilies, chopped
2 sprigs Curry leaves
¼ tsp Turmeric powder
A pinch of Asafoetida

For the Poha:

3 cups Thick poha
Water for rinsing
Prepared Tadka
½ tbsp Sugar
Salt to taste
2 tbsp Milk

For Jeeravan Masala:

1 tbsp Fennel seeds
3 tsp Cumin seeds
1 tbsp Coriander seeds
1 tbsp Black peppercorns
6-7 Cloves
1 Mace
¼ inch Cinnamon stick
6-7 Bay leaves
10-12 Green cardamom
3-4 Dry Kashmiri red chilies
¼ Nutmeg
Salt to taste
2 tsp Pink salt
2 tsp Ginger powder
A pinch of Turmeric powder
¼ tsp Asafoetida

For Masala Peanuts:

2-3 tsp Oil
½ cup Peanuts
¼ tsp Degi red chili powder
Salt to taste

For Garnish:

Masala Peanuts
Green chilies, slit
Ratlami sev
Masala boondi
Nylon sev
Pomegranate pearls
½ tsp Prepared Jeeravan Masala
Chopped Coriander leaves
Lemon wedges
Jalebi

Preparing Poha: Step 1: Wash 3 cups of thick poha in water, strain and keep aside. Step 2: Heat 1 ½ tbsp oil in a pan. Add mustard seeds, cumin seeds, fennel seeds, and let them splutter. Step 3: Add chopped green chilies and curry leaves, sauté briefly, then turn off the heat. Step 4: Add turmeric powder and asafoetida. Pour the tadka over soaked poha. Add sugar and salt, then mix well. Step 5: Add 2 tbsp milk, mix well, and keep aside Steaming Poha: Heat water in a kadai, place a plate above it, and add poha along with slit green chilies. Cover and steam for 15-20 minutes. Make Jeeravan Masala: Dry roast fennel seeds, cumin seeds, coriander seeds, black peppercorns, cloves, mace, cinnamon, bay leaves, green cardamom, Kashmiri red chilies, and nutmeg on low heat. Add pink salt, ginger powder, turmeric, and asafoetida, then roast briefly and cool. Grind into a fine powder and set aside. Roast Peanuts: Heat 2-3 tsp oil and roast peanuts for 2-3 minutes until golden. Drain excess oil, toss with chili powder and salt. Serving: Transfer steamed poha to a serving dish. Garnish with masala peanuts, green chilies, Ratlami sev, masala boondi, nylon sev, pomegranate pearls, Jeeravan Masala, and coriander leaves. Serve it hot with a wedge of lemon and jalebi to truly have an Indori taste. Indori Poha is a very different flavored food, which really tells a story about the diverse foods in Indore. Enjoy! Diljit did!

Gigi Hadid’s Vodka Pasta dethroned: Anna Paul’s Viral Turkish Pasta Becomes Talk Of The Town

June 18, 2025, 11:38 am

Internet sensation Anna Paul has become the latest pasta queen, capturing social media by storm with her fiery and flavorful Turkish pasta recipe. What's great about viral recipes? They're fast and easy to prepare; that's exactly what this amazing bowl of pasta looks like. Let's watch it:

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Food vlogger Cooking with Zainab tested the recipe and confirmed it's bursting with spicy flavors. The dish creatively combines curd and crunchy vegetables to add texture, giving it a unique "desi" twist.

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Mouthwatering? Obviously! Curious about making it? Here's how to recreate it:

Ingredients

Chicken mince
Salt, pepper, curry powder, garlic powder, onion powder, and paprika
Chopped onions
Butter
Greek yoghurt
Garlic
Your choice of pasta
Chopped tomatoes and chives for garnish

Method

STEP 1: Prepare the Chicken: Season chicken mince with salt, pepper, curry powder, garlic powder, onion powder, and paprika. Cook till the meat browns up and gets crispy but still juicy. Don't worry if your pan gets a little tinted; that's just a flavor! STEP 2: Make the Butter Sauce: Melt salted butter with loads of paprika, adjusting to your spice preference. STEP 3: Create the Yoghurt Sauce: Mix Greek yoghurt, minced garlic, and salt to create a creamy, tangy sauce. STEP 4: Boil the Pasta: Cook your pasta of choice until al dente. STEP 5: Assemble the Dish: Layer the pasta with the crispy chicken, butter sauce, and yoghurt sauce. Garnish with chopped tomatoes and chives. This intuitive recipe beckons to "eyeball the spices and butter," a process you're apt to enjoy in creating as well. As demonstrated by Anna Paul herself, this can't be messed up- and that's the whole beauty of it-it perhaps accounts for why it matches even the popularity of Gigi Hadid vodka pasta. Whether you have so far been a good or amateurish cook, expect lots from this recipe. Prepare to enjoy the crunching sizzle and texture of this really inviting meal!

India Launches ‘Monarch’: First 100% Pure Grape Brandy with French Influence

June 18, 2025, 11:38 am

India is seeing a trend of premiumisation and localisation in the spirits market, where local brands expand the limits of traditional alcoholic drinks. They change how people think about tequila and agave spirits and bring indigenous drinks like Mahua to the fore. The spirits industry is very excited about the chances for lesser-known brands to compete with the popularity of whiskey and gin. One of the newest players in this growing area is Monarch, India's first and only 100% pure grape brandy. Monarch is a new product of Tilaknagar Industries Ltd. It has been in the market since 1933. The product is prepared by a combination of French and Indian grape spirits. Although the company is most famous for Mansion House Brandy, the second-best-selling brandy in the world, Monarch is the exciting new direction of their brandy products.

Monarch's Vision

At the recent launch event for Monarch at Cirqa 1960 in Mumbai, Amit Dahanukar, Chairman and Managing Director, Tilaknagar Industries shared insights about his family's legacy in sugar production to the company's leadership as a trendsetter in India's brandy sector. The company was first started as 'The Maharashtra Sugar Mills Limited' in 1933 by Shri Mahadev L Dahanukar. It was later named after the famous Lokmanya Bal Gangadhar Tilak, showing its commitment to leading technological and economic progress in Maharashtra’s sugar and alcohol industries. Over time, brandy has often been seen as a medicinal or "sickness" drink—a choice for sore throats instead of for socializing or making cocktails. Monarch wishes to change this perception by offering itself as a quality drink that blends the best Indian and French grapes. Both are produced using old-style coal-fired copper pot stills, which is an integral part of producing French Cognac. The brandy is then matured in French red wine oak barrels for up to eight years near the lovely vineyards of Nashik.

The Royal Touch of Monarch

The name Monarch indicates that the brand wants to give a royal experience. The brand's special decanter bottle with its smooth curves is inspired from the royal cups, and the Mughal-style art on the packaging links the product to its Indian background. "Monarch embodies a sense of royalty and sophistication, which we wanted to bring to life with this luxurious brandy," said Ahmed Rahimtoola, Chief Marketing Officer of Tilaknagar Industries. Rahimtoola further mentioned that in India, more people desire improved drinking experiences. He added, "As Indian consumers increasingly seek refined drinking experiences, we expect brandy to rise in popularity—both as a neat pour and within the emerging cocktail culture. Monarch is designed to embrace this shift, aiming to redefine brandy's image and expand its appeal across India and around the world." Monarch's introduction is not just about making another great drink; it's changing the way a new generation of drinkers looks at brandy. Brand alcohol has often been thought of as a winter drink, but now it is getting noticed for its flexibility. Monarch can be enjoyed straight or with a little water to better taste its fruity smells and light spice flavors. It surprisingly even works well in cocktails, imbuing a special twist in classic drinks like Negronis and Manhattans with its smooth flavors. Monarch even stands out in lighter cocktails made with watermelon or orange juice and fits nice into dessert drinks with coffee flavors. Monarch's first launch marks a new beginning in India's growing local alcohol industry, and as it becomes more popular in the country, it will be interesting to see how it changes how Indian drinkers view brandy. Tasting Notes:

Aroma: Strong grape and fruit smells with touches of apple, nutmeg, and light tobacco.
Taste: Soft sweetness moving into smooth oak and tasty dried fruits. Sédiment Lingers into notes of cinnamon, peach, and clove reminiscent of Cognac.

Product Details:

ABV: 42.8%
Volume: 750 ml
Price: INR 6750 (Maharashtra)

Mirchi Ka Halwa: Boldest Wedding Season Creation Leaves Guests Baffled

June 18, 2025, 11:38 am

As the season for weddings is at its height, something unusual is sweeping them off their feet, this time around, mirchi ka halwa, a green chili dessert. As weddings have become quite social media events—comprehensive with elaborate bridal entrances, pranks by groomsman, and so forth, wedding menus are increasingly coming up with the notion of the unusual. Traditionally, Indian weddings always feature gajar ka halwa or moong dal halwa as their desserts. But this season saw one wedding take the bold step of mirchi ka halwa - a dish that shocked but also piqued guests' interest. The attendees were shocked at the counter when they found a dessert that blended the spiciness of green chilies with the sweetness of halwa. Watch:

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A guest at the event took a video of the sweet green dessert and uploaded it on the internet, where it gained popularity overnight. The large green chillies used in making this halwa struck a nice balance between heat and sweetness, catching the attention of netizens and raising interest among caterers. Reactions to the dish were mixed. Some guests were perplexed, unsure whether to classify the treat as sweet or spicy. "If we wanted green chillies, we would have gone for pakoras," one comment read, highlighting the confusion and mild disappointment from some attendees.

Vimal Shikanji: Pan Masala Flavored Shikanji Stirs Internet | WATCH

June 18, 2025, 11:38 am

India’s street food culture, known for its rich variety of snacks and beverages, continues to captivate food lovers worldwide. Recently, however, social media has been buzzing with videos of street vendors experimenting with unusual ingredients. One such clip has gained significant attention for featuring a unique twist on the classic Shikanji. The special Vimal shikanji, shared on Instagram by @viral_brijesh_vlogs, shows a vendor blending the popular lemon, ginger, and mint drink with Vimal Pan Masala. The preparation involves adding a packet of Vimal Pan Masala to water, resulting in a strange and intriguing concoction. Captioned “Special Vimal Shikanji,” the video has sparked mixed reactions, with some fascinated by the creation, while others question whether it’s a step too far for street food. Watch:

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This bizarre creation follows a growing trend of experimental street food. A recent viral video featured a Delhi vendor preparing "fruit momos," frying a mix of fruits like apples, bananas, and guavas in butter, and combining them with milk, cheese, and fried paneer momos. The fusion dish, priced at Rs. 170, ignited a debate about whether it was a bold culinary experiment or an outlandish concoction. With these unusual food experiments going viral, it’s clear that India’s street food scene is evolving in unexpected ways. While some may doubt these combinations, others applaud the creativity that these vendors bring to the culinary table.

Chicken 65 Climbs Global Ranks To Top 3 Worldwide: Easy Recipe To Make

June 18, 2025, 11:38 am

Indian cuisine continues to hog the limelight on global platforms. For instance, one of India's most prized dishes, Chicken 65, has moved into the top 10 best-fried chicken list in the world as per Taste Atlas's updated lists for December 2024. It reached a third position and continued to hold this position at the global arena.

Chicken 65: A South Indian Delight

Known for its deep-fried texture and bold flavours, Chicken 65 originated from South India, long a staple in street food and home kitchens. The Taste Atlas describes the dish as "deep-fried chicken marinated in ginger, lemon, red chiles, and a variety of other spices," which gives it the taste. Although its exact origin is disputed, the most popular source traces the dish back to Tamil Nadu in the 1960s. This recognition isn't new for Chicken 65, as it also ranked 10th in Taste Atlas' 2023 list of the best fried chicken dishes. However, the 2024 ranking sees it rise significantly, reflecting its growing international appeal.

Asian Fried Chicken Dominates the List

The latest list curated by Taste Atlas is dominated by fried chicken dishes from across Asia, with Korean Fried Chicken (Chikin) taking the top spot, followed by Karaage, a Japanese fried chicken. Ayam Goreng, which was previously number one, now holds the fifth position. Other popular Asian dishes that made it to the top 10 include Chinese Crispy Fried Chicken (Zhaziji), Taiwanese Popcorn Chicken, and Indonesian Ayam Penyet.

A Global Appreciation for Indian Cuisine

The rise of Chicken 65 in global food rankings underscores the growing appreciation for Indian cuisine, particularly South Indian dishes, outside of India. Its recent surge in popularity highlights the increasing recognition of Indian street food as an international culinary delight. This ranking follows Taste Atlas' recent release of its 50 Best Bean Dishes list, which also garnered attention among Indian food enthusiasts, with Rajma securing the 14th position in November 2024. With Chicken 65 continuing to win hearts around the world, Indian cuisine is undoubtedly taking its place at the global food table.

Quick and Easy Chicken 65 Recipe

Chicken 65 is a crispy, spicy South Indian dish that's perfect as an appetizer or side dish. Here's how to make it:

Ingredients:

600g boneless chicken (or 1kg bone-in)
1½ tsp red chili powder, ¼ tsp turmeric, 1 tsp garam masala
1 tbsp ginger garlic paste, 4 tbsp yogurt, 1 tsp lemon juice
2 sprigs curry leaves, 4-6 green chilies (for tempering)
4 tbsp cornstarch, 2 tbsp rice flour, 1 egg white (for coating)

Steps:

Marinate: Mix chicken with salt, spices, ginger garlic paste, yogurt, and lemon juice. Refrigerate for 1-36 hours.
Coat: Add cornstarch, rice flour, and egg or yogurt to the chicken. Mix until coated.
Fry: Heat oil in a deep pan. Fry chicken for 4-5 minutes until golden and crispy.
Tempering (optional): Fry garlic, curry leaves, and green chilies. Mix with chili paste and toss with chicken.
Serve: Garnish with fresh curry leaves and green chilies. Serve hot with rice or as an appetizer.

Diljit Sips Coffee At This Iconic Restaurant In Kolkata During Dil-Luminati Tour

June 18, 2025, 11:38 am

Singer and actor Diljit Dosanjh continues to charm fans across India with his Dil-Luminati Tour, making his latest stop in Kolkata, the "City of Joy." During his Saturday night performance, he delighted locals by quoting "Korbo Lorbo Jeetbo," the iconic tagline of Shah Rukh Khan's IPL team, Kolkata Knight Riders. Expressing admiration for SRK, he shared a heartfelt post saying, "Thank you for bringing joy to the City of Joy." Coincidentally, on the same night in Mumbai, Dua Lipa paid tribute to SRK by blending her song Levitating with Woh Ladki Jo from Baadshah during her performance. While in Kolkata, Diljit immersed himself in the city's rich culture, stopping by the historic Indian Coffee House. Originally named Albert Hall, this building, constructed in 1876, carries immense historical significance. First established by Ramkamal Sen, it evolved into a hub for political discourse and anti-British movements. Luminaries such as Netaji Subhas Chandra Bose, Rabindranath Tagore, and Satyajit Ray frequented the venue. After independence, the Coffee House became a symbol of intellectual discussions and remains a cherished spot for history enthusiasts, offering a unique blend of conversation and coffee. Diljit also visited the Dakshineswar Temple, meditating in its serene surroundings and sharing a video of his peaceful experience with fans. His Kolkata exploration included a leisurely ride in one of the city's iconic yellow taxis, offering views of the tranquil Hooghly River. The Dil-Luminati Tour, which previously stopped in Pune, is scheduled to continue on December 6 in Bengaluru, followed by shows in Indore, Chandigarh, and Guwahati. Fans eagerly await more memorable performances as Diljit carries his vibrant energy across India.

‘RIP Jalebi’: Gujarat Vendor Adds Jalebi in Vegetable Curry | WATCH

June 18, 2025, 11:38 am

You’ve likely encountered many food fusions, but this one might just top the list for being the weirdest. The dish in question is a vegetable curry that has an unexpected dessert twist added to it. You may question the idea of mixing sugar into a 'sabji,' but this eatery took it a step further by adding piles of 'jalebi' into the curry, leaving every viewer stunned. A video showing this jalebi-infused vegetable curry has gone viral on Instagram. It begins with a roadside vendor preparing a hot sabji on a pan, adding chopped vegetables and spices. At first, it seems like a mouth-watering vegetable dish that could be paired with roti or paratha. However, things take a strange turn when the vendor adds several pieces of jalebi to the hot vegetable gravy, stirring them into the mix. The dish is then served to customers in a paper bowl. Watch:

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The video was shared online by food blogger Urmil Patel, who revealed that this bizarre fusion dish was being served at Bajrang Totha House in Ahmedabad, Gujarat, as a night food delight.

Social Media Reactions

As the video spread online, netizens were left in disbelief. Many expressed their disgust, flooding the comments section with reactions like, “RIP Jalebi.” One user wrote, “Hey Bhagwan,” wondering how such a dish even came into existence. Others found the situation humorous, joking about the potential for more dessert-based sabjis. In a sarcastic tone, one comment read, “Gulab jaambu no saak pan banao cho.”

Gulab Jamun Paratha! India’s Latest Bizarre Food Trend That Will Blow Your Mind

June 18, 2025, 11:38 am

Food vendors in India continue to push culinary boundaries with unique and bizarre creations aimed at grabbing attention online. After concoctions like Fanta omelettes and ice cream Maggi, the latest bizarre food trend making waves is the Gulab Jamun Paratha. This fusion dish has left people both confused and intrigued. In a viral video shared by food vlogger Gaurav Wasan on Instagram, the vendor is seen preparing the dish by rolling out dough, filling it with two gulab jamuns, and crushing them. The dough is then sealed, shaped into a paratha, and fried on a hot tawa. After cooking, the paratha is topped with sugar syrup (chashni) for extra sweetness. Watch:

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The video, captioned “Gulab Jamun paratha. Will you try this?” quickly gained traction, amassing over 60,000 likes within a day. Reactions have been mixed, with some users calling it “abuse with gulab jamun” and others joking, “Diabetes pro max approaching.” One user humorously wrote, “Filled with dangerous diabetes duo (carbs + sugar).” Some even asked, “Did you eat it? Where is the part you ate that?” A few people expressed their displeasure by commenting, “We want justice.” Also Read: Korean Tourist's Priceless Reaction to Gulab Jamun This is not the first time a strange food creation has gone viral. Earlier, a video of a vendor in Kolkata making a Fanta omelette – where six whole eggs are cracked into a pan of Fanta instead of oil – captured attention. Many netizens voiced their disapproval, calling the idea unappetizing.

Beyond Boundaries- Rajasthan’s Food Revolution Where Tradition Meets Innovation

June 18, 2025, 11:38 am

In the land where ghee-laden dal baati once reigned supreme, a silent food revolution is sneaking in. Rajasthan’s traditional cuisine is undergoing an extraordinary transformation as ancient recipes are. meeting modern techniques and fascinating fusions are being created. DESERT WISDOM MEETS MODERN INNOVATION In Rajasthan, where bajra (pearl millet) has been a specialty for centuries, innovative chefs are reimagining this humble grain. At the innovative restaurant in Jaipur, Chef Suryaveer Singh serves a remarkable “Bajra Risotto,” a creamy Italian style preparation using traditional bajre ki raab as its base, finished with desert truffles and local herbs. “Our grandmothers knew the nutritional power of bajra,” explains Singh. “We’re just presenting it in a language today’s diners understand.” This understanding has led to traditional preparations finding new expressions. The iconic Khoba Roti, known for its intricate patterns, now appears as gourmet crackers paired with beetroot hummus, while the warming Bajre ki Raab transforms into sophisticated soup shooters drizzled with truffle oil. The New Wave of Desert Cuisine In Jaipur’s bustling food scene, the transformation is evident everywhere you look. At “Desert Modern,” the city’s latest culinary sensation, traditional Daulat ki Chaat gets reimagined with white chocolate and gold leaf, while Arabic Galawat incorporates local spices and crispy seviyan. Chef Priyanka Sharma believes in creating bridges between cuisines. “Our Arabic Galawat uses traditional Rajasthani mathania chilies and desert herbs. It’s something entirely new, yet it carries the soul of our desert heritage.” The menu at the restaurant reads like a love letter to fusion cuisine. Traditional ker sangri, the preserved beans and berries that have sustained desert communities for generations, now appear in modern avatars. The ker sangri gets pickled using modern techniques and paired with tofu medu vadai, creating a dish that spans regions and traditions. PRESERVING THE SOUL OF DESERT CUISINE While innovation flourishes, efforts to preserve traditional recipes have intensified. The Desert Food Heritage Project in Jodhpur meticulously documents ancient bajra preparations like Bajre ka Locha and Bajre ki Ranji. These dishes, once staples in rural households, risk being lost to time if not preserved. Madan Singh, a traditional food expert associated with the project, speaks passionately about bajra’s versatility. “In one grain, our ancestors found a thousand possibilities. From the humble roti to elaborate festival sweets, bajra adapted to every need.” The project has documented over fifty unique bajra preparations, each telling its own story of desert ingenuity. THE INNOVATION IN TRADITIONAL KITCHENS Even in traditional settings, innovation finds its way. In the royal kitchens of Udaipur, magic is being created by blending time honored recipes with modern techniques. a signature dish, a bajra soufflé served with ker sangri reduction, exemplifies this fusion. The technique may be French, but the soul is purely Rajasthani. The restaurant’s menu features other innovative creations like tofu medu vadai spiced with traditional Rajasthani masalas and beetroot and peanut butter chops enhanced with Mathania chili oil. Each dish tells a story of cultural exchange and culinary evolution. THE ART OF MINDFUL FUSION Food historian Rashmi Rathore emphasizes the importance of respectful innovation. “Innovation shouldn’t mean losing identity,” she argues. “The best fusion respects traditional ingredients and techniques while making them relevant for today’s diners.” This philosophy is evident in new establishments across Rajasthan, where chefs create dishes that honor traditional flavors while embracing contemporary presentation. At “Modern Maharaja” in Jaipur, the six-course tasting menu exemplifies this approach. Traditional dishes get subtle modern twists, such as bajra sliders filled with avocado and pickled onions, topped with a desert herb aioli; ker sangri reimagined as a modern tartar; traditional raab transformed into an elegant amuse-bouche. The Future of Rajasthani Cuisine The evolution of Rajasthani cuisine reflects a broader cultural shift. Young chefs, armed with global techniques and local ingredients, are creating a new culinary language. This fusion isn’t just about combining different cuisines; it’s about understanding the essence of traditional dishes and presenting them in contemporary ways. The popularity of dishes like White Chocolate Gujiya and Arabic Galawat with local spices shows that diners are ready for this evolution. These creations respect traditional flavors while offering new experiences. As Chef Singh notes, “We’re not changing our food culture; we’re adding new chapters to its story. Each innovative dish carries within it centuries of desert wisdom.” A TASTE OF TOMORROW The future of Rajasthani cuisine appears to be a delicate balance between preservation and innovation. From the royal kitchens of Jaipur to the humble homes in rural Rajasthan, this culinary evolution tells a story of adaptation and resilience. Modern establishments now serve Daulat ki Chaat with roasted almonds alongside traditional preparations. Doda barfi gets reimagined as a treacle tart served with vanilla bean ice cream. Each innovation adds a new layer to Rajasthan’s rich culinary tapestry without erasing what came before. THE LEGACY CONTINUES This culinary transformation speaks to a larger truth about tradition: it’s not static but evolving. As Rajasthan’s chefs continue to experiment and innovate, they’re not just creating new dishes; they’re ensuring that traditional cuisine remains relevant for future generations. In the end, this fusion of old and new, traditional and modern, is what keeps a cuisine alive. As you sit in a modern restaurant in Jaipur, tasting a bajra risotto while listening to live ghazals, you’re experiencing not just a meal but the evolution of a cultural legacy. The desert state’s culinary journey continues, one innovative dish at a time, proving that tradition and innovation can not only coexist but thrive together. The story of Rajasthan’s food evolution is far from over. Each new dish, each creative interpretation, adds another chapter to this ongoing narrative. As Chef Sharma puts it, “We’re not just cooking food; we’re crafting experiences that bridge the past and present.” In this fusion of tradition and innovation, Rajasthan’s cuisine finds its future while honoring its past.

Sneak & Peek into Rajasthani Meals through Cycling Wheels

June 18, 2025, 11:38 am

It is said, ‘Jesa ann, wesa mann,’ (you are what you eat). Very soon, since I embarked on my journey to explore food, I realized the importance of food being healthy and tasty at the same time. While taste helps in connection with your soul, the healthy aspect of food helps in providing required nourishment to the body. Although what is healthy and what is tasty is a question I always get confused about. Rajasthan, where my roots belong, is known for its resilient food culture that has evolved with its harsh desert terrain. From humble bajra rotis cooked on cow dung fires to inventive preservation techniques, each dish tells a story of adaptation. The food here is more than just sustenance; it’s a reflection of how generations have thrived by creating nourishing dishes from whatever the arid land provides. This deep connection between food, land, and people sparked my curiosity to explore more. Also, I have always heard from my elders about how the food they used to eat earlier was much tastier. It made me ask a fundamental question about why they were so happy with the food back then while I, with so many options in this global world of food, am still not. Was it the recipes, traditional cooking techniques, quality of raw material, farming practices, or was it something else entirely? Also, why was that food considered healthy? Really compelled to know it in a deeper sense, I decided to explore rural Rajasthan, which is also the place my ancestry came from. Thus began my planning for the journey. My friends Mohit (a long-distance cyclist) and Anurag (a filmmaker) chose to join me in the first half of my journey. The first few days were spent cherishing experiences of cycling. Syncing with the cycling style of different riders and getting habitual about fixing the punctures of tires at least a couple of times in a day… Visiting beautiful places, getting inside true rural places, learning about their cultures, cooking basic things, getting habitual about being greeted by people, and explaining for 100 times each day to the passerby about our cycling journey. Taking a bath in the roadside tube wells near the dhaba, sleeping in tents, choosing the right firewood to burn, and making our food over it, loading and unloading the cycle with a humongous amount of weight each day were other fascinating parts. Although I was blessed with a beautiful name, ‘Vinayak,’ given by my parents, when it came to my relationship with food and as my hunger for answers grew, I came up with a name for myself and started exploring the food and the answers with the name “the hungry hitchhiker.” The answers then started coming in the most unexpected of ways; some of them I realized only after coming back from the trip.” Few learnings on the road: It is about ingredients, not recipes, but requirements: In terms of food, my first major learning came while eating Laffa Falafel, a Middle Eastern dish in Pushkar, a place with a huge variety of fusion food due to the presence of foreigners, mainly Israelites, living there. Surprisingly, the ingredients used were mainly local, and nothing was imported from outside the country. Another example came as I tried different things made out of Bajra (pearl millet). I realize it can be used to make khichdi, roti, dhokla, drinks, and sweet dishes. Similarly, the preservation of food, such as pickles and dried ingredients, is the invention out of necessity of not getting things to eat throughout the year. Bhujia, a truly popular snack from Bikaner, was invented out of Moth, an easily grown pulse in the region. 2. Love, companions, and everything else: Once, after cycling for a whole day and setting up the tent with the last rays of the day, really tired, we were cooking khichdi by burning using forest wood (which even had spikes on it). Maybe because the khichdi was cooked on the woodfire or maybe because we were just hungry, I felt that eating the meal with my two companions in worse situations, I felt I was eating one of the best meals of my life. It was just a simple khichdi that we ate with pickle. I learned how eating together with people with whom I have a really deep connection brings a whole different flavor to the food. Once, while we were on the way to Bikaner, because of a cycle breakdown, we were forced to stay at a dhaba for two days. We slept on khaats (dhaba beds) alongside people working in that dhaba for two nights. It created an amazing bond with them. On the last night before our departure, they made us sit at a special place right next to where they were making the meal and made us eat the food there and made us eat more than what we would have eaten otherwise. For me, the love with which they had cooked it had made all the difference in the world. It was a totally different, satisfying experience. 3. Growing our own food, organic and other things, is the real satisfaction: Once, while staying at a house in a village near Bikaner, Raju, Our host shared how he doesn’t like to eat meals outside and prefers the food at home before serving the meal. We just ate a simple onion and green chili vegetable dish. It was served with Bajra Roti cooked on heat created by burning dried cow dung. A simple khichdi was also served to go with it along with fresh ghee from the milk taken from the cows that live inside the house like family members. Even vegetables and bajra were grown on their own farm. I was amazed by the simplicity of the food that was served, yet it tasted as if it was the best food of my life. My definition of my ideal meal changed that day. 4. Hunger, companion of tasty food: I realized this only later on after coming back and reflecting on the trip. Thus also experimenting later on with myself. Once we were left with no cash. While we had no money left with us, there was no ATM on the way. For another 100 km. Meaning we were left without money for the next whole day. It was a stressful stretch with no one really helping us as we were fighting the extreme heat of the desert sun as well. I will always remember that moment while giving my last set of 20 rupees note while purchasing a bunch of bananas. While all the hopes were vanishing on the way, and hunger increasing more and more, someone told us about a Gurudwara. While I had always heard about it, for the first time I was eating food at langar. Another instance was while camping at Sambhar Lake; we couldn’t find firewood at night and thus had to sleep on an empty stomach. Eventually, we were able to get a meal to eat only the next day in the afternoon. Again, normal food tasted much tastier. These instances made me realize how eating food after giving proper rest to the stomach and having a fit body makes me enjoy food to its fullest. While I went on the trip thinking to explore the recipes of Rajasthan, I explored much more. I ate at people’s homes, and I ate at the most expensive of places. While I thoroughly enjoyed the food at home, at times I just wished that expensive food would get over. No matter the wealth, the best food that one can eat is grown by oneself in one’s vicinity. The best way to go about life is by staying connected to nature. The most beautiful of dishes can be made using even some basic ingredients. I realize the importance of eating local and seasonal. This food is what is supposed to provide the nutrition required to survive in that region and season. Today my perspective around taste has changed a lot as I find the answers I was looking for.

Watch: Korean Tourist’s Priceless Reaction to Gulab Jamun

June 18, 2025, 11:38 am

Food holds a cherished place in Indian culture, going beyond mere sustenance to serve as a cornerstone of celebrations, traditions, and everyday life. From vibrant street food to the decadent sweets that adorn festivals, Indian cuisine is a sensory delight brimming with diversity and hospitality. This allure isn’t limited to Indians alone — foreign tourists often find themselves captivated by the bold and unique flavors. A recent viral video showcased one such moment when a Korean tourist experienced the iconic gulab jamun, leaving audiences amused and charmed. In the video, the tourist visits a sweet shop, marveling at the size of the freshly served hot gulab jamun, exclaiming, “It is so big!" Unsure of how to eat it, she seeks guidance, and a local advises her to cut it in half with a spoon. Her first bite sparks a joyful reaction as her eyes light up and she exclaims, “Whoa! I really like it,” her face glowing with excitement. Take a look at the viral video:

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The tourist’s praise of the dessert’s sweetness and creamy texture beautifully captures the magic of discovering a new culture through its cuisine. Her genuine delight has resonated widely, as the video has garnered over 86,000 views, allowing viewers worldwide to share in her moment of culinary joy.

Origin of Gulab Jamun

Gulab jamun’s origins are steeped in history and folklore. According to one popular tale, the dessert was the result of an accidental experiment by a Khansama (royal chef) during Shah Jahan’s reign. The chef, inspired by Persian and Turkish culinary traditions combined with Indian sweet-making techniques, is believed to have stumbled upon the recipe while mixing ingredients. This serendipitous creation eventually became a beloved staple in Indian celebrations. Interestingly, gulab jamun bears similarities to two other sweets from Persian and Turkish cuisines, Bamieh and Tulumba, both of which are fried and soaked in syrup. These shared traits highlight the interconnected culinary heritage of the regions. Indian cuisine, with its variety and depth, continues to captivate people worldwide, as evidenced by moments like this — a simple dessert that bridges cultures and spreads joy.

Rajasthan on a plate: Tradition, spice, and modern twists

June 18, 2025, 11:38 am

In recent times, both chefs and homecooks have embraced global flavors and experimented combining traditional cooking methods and ingredients with global ingredients and cooking techniques. Such a fusion is representative of the evolving food culture where Rajasthan’s rich culinary heritage meets modern tastes, thereby creating a buzz on global food platforms. The popularity of global cuisines and fusion food in India has also strengthened and paved a way for regional ingredients and cuisines like Rajasthani food to have a wider reach today. Dishes like Gatte Tacos or Jowar Tabbouleh, where traditional elements are incorporated into global forms of food, reflect the growing food culture in the region. As food trends evolve, there’s also a growing demand for healthier and more sustainable eating practices. Rajasthan is inherently rich in produce like bajra and jowar, which are highly nutritious and cater to the current trends of gluten free, health-conscious, and sustainable eating. The seasonal produce is naturally meeting the body’s requirements, providing exactly what is needed for a healthier lifestyle. Even when we talk about sweets and desserts, the local produce, which generally not everybody is keen on exploring, is glorified when put to use differently. Use of flours like buckwheat, amaranth, millets, etc. is gaining popularity in desserts. Using traditional sweets like misri mawa and ghewar and creating fusions like misri mawa tart and cheesecake ghewar are prime examples of combining traditional heritage with a global palate. The cuisine of Rajasthan is known for its bold flavors, rich textures, and generous use of spices and ghee (clarified butter). The ingredients used in Rajasthani cooking are heavily influenced by the region’s climate, which is hot and dry. The lack of water in the desert areas led to the use of dried and preserved foods that could be used throughout the year. Because of the harsh weather, food in Rajasthan is often hearty and rich to provide energy and keep people warm and nourished. A typical Rajasthani meal is heavy on pulses, grains, and dairy products. The use of spices like cumin, coriander, red chili, and garam masala is common, giving Rajasthani food its signature punch. Many dishes are cooked using ghee, which not only enhances the flavor but also provides much-needed calories in the desert heat. Iconic Dishes of Rajasthan Some dishes are synonymous with Rajasthani cuisine and are loved across the world for their unique flavors and textures. Regional Variations in Rajasthani Cuisine Rajasthan is a large state, and the food culture varies significantly across different regions. Each region has its own take on traditional dishes, with unique ingredients and cooking styles. Here are some of the key regional variations: Marwari Cuisine: Marwar, which includes cities like Jodhpur and Jaisalmer, is known for its bold and spicy flavors. The food here often features dried and preserved ingredients, such as Gatte ki Subzi and Bajra Khichdi. These dishes are made with locally available ingredients that thrive in the desert climate, and the use of ghee and spices is generous. Mewari Cuisine: The Mewar region, which includes Udaipur and Nathdwara, has a more royal culinary tradition, heavily influenced by the Rajput rulers. The food here uses a lot of dairy products like yogurt and milk, and dishes are often richer and more refined. Mewari food tends to be milder compared to the bold, spicy dishes of Marwar, with a focus on delicate flavors. Shekhawati Cuisine: The Shekhawati region, including towns like Sikar and Jhunjhunu, has a simpler and practical approach to food. The dishes in this area are known for being flavorful despite limited ingredients. Food here often reflects the lifestyle of the people, with dishes that are quick to prepare and easy to digest. Dhundhari Cuisine: In Dhundhari, which includes Jaipur and Alwar, the cuisine is diverse and includes a wide range of flavors. This region celebrates the use of yogurt, ghee, and seasonal produce. The food is rich and indulgent, and the cooking methods take advantage of the fresh ingredients available throughout the year.Seasonal Foods and Eating Patterns Rajasthani cuisine is deeply tied to the seasons, with different dishes prepared depending on the time of year. The state’s extreme climate plays a major role in the types of foods people eat. Summer Foods: Summers in Rajasthan are extremely hot, so people prefer foods that are light and refreshing. Seasonal fruits like melons, cucumbers, and oranges are commonly eaten, as they have high water content and help to stay hydrated. People also consume more cool beverages like buttermilk, lassi (a yogurt drink), and lemonade to combat the heat. Salads and cold soups are popular, providing hydration without being too heavy.Winter Foods: In winter, the food in Rajasthan becomes much richer and more indulgent. The cooler temperatures make it the perfect time for hearty, warming dishes that provide energy and sustenance. The use of ghee becomes even more prominent in the winter months, as it provides warmth and comfort. Winter vegetables like cauliflower, spinach, and carrots are commonly used, and dishes like Gajar Methi ki Subzi (carrot and fenugreek) and Dal Baati Churma are favorites during this time. The Fusion of Local and Global Flavors In recent years, Rajasthan has seen an exciting shift in its food culture. While traditional dishes still hold a special place in the hearts of locals and tourists alike, there is also a growing trend of blending Rajasthani flavors with global cuisines. This fusion is creating new and exciting dishes that combine the bold spices and flavors of Rajasthan with international ingredients and cooking techniques. For example, chefs in Rajasthan are experimenting with plant-based foods, using local vegetables and grains to create healthier versions of traditional dishes. Some are even combining Rajasthani food with global flavors like Mediterranean or Middle Eastern spices, creating a fusion that retains the essence of Rajasthan while offering something new and modern. This fusion movement has allowed Rajasthani cuisine to stay relevant in the changing world of food while still celebrating its roots. What makes Rajasthani food even more fascinating is how it’s evolving with time. While the essence of its traditional flavors remains intact, people are now blending them with modern trends, like fusion cooking and healthier ingredients. This mix of old and new has kept Rajasthani cuisine fresh and exciting. From the arid desert landscapes to the grandeur of royal kitchens, the food of Rajasthan celebrates history, creativity, and resilience. It’s no wonder these flavors continue to charm food lovers across the globe, offering a delicious journey into the heart of the state.

Rediscovering Rajasthan’s Culinary Heritage: Harnessing Traditional Grains for Nutritious, Wholesome Meals

June 18, 2025, 11:38 am

Being born and raised in Jaipur, the heart of Rajasthan, I’ve had the privilege of experiencing the state’s rich culinary culture, which is deeply connected to its traditions and art. As a professional athlete during my teenage years, food wasn’t just a matter of taste, but a necessity to fuel my body for performance. My life revolved around two main elements: food and cricket. Growing up in Rajasthan, where the summers are harsh and unforgiving, I often turned to cooling, nutrient-dense foods like masala buttermilk, dishes made from sorghum and pearl millets, and the ever-popular bajra roti with homemade pickles to keep my energy up. As the weather cooled in winter, we indulged in hearty meals like bajra raab, lentil soup, and the ever-cherished dal baati churma, our favorite meal, often enjoyed after a long day on the field. There’s something truly special about the taste and aroma of these traditional dishes, especially when prepared in Rajasthan using locally sourced ingredients and time-honored techniques. The Importance of Whole Grains in Rajasthani Cuisine Rajasthani food is rich in nutritious ingredients, particularly whole grains like pearl millet (bajra), sorghum (jowar), barley (jau), and chickpeas (chana). These grains are not only packed with proteins, fiber, and carbohydrates, but they also offer vital minerals and vitamins. For instance, sorghum is known for its omega acids, pearl millet is a great source of calcium and iron, and barley is loaded with essential minerals. These grains are an essential part of our daily meals, and it’s crucial to keep these traditional food practices alive. Unfortunately, over time, food habits have changed drastically due to the influence of Western culture. People started opting for quicker, processed recipes, moving away from the wholesome, homemade foods of our ancestors. The convenience of packaged wheat flour (maida) and refined flours led to the rise of unhealthy eating habits, causing an increase in lifestyle related diseases. As people started depending on processed foods, their health began to deteriorate. This shift away from whole, natural ingredients was concerning, and it sparked me to rethink how food can be both tasty and healthy. A Mission to Serve Healthy, Nutritious Rajasthani Food After transitioning from my sports career to an entrepreneurial journey, I was determined to create a platform that would offer nutritious food at reasonable prices. I wanted to provide healthy food options that reflected the flavors of Indian cuisine, especially Rajasthani dishes that are known for their wholesome ingredients. This dream became a reality in 2021 when I opened my own healthy food cafe in Jaipur. The response was overwhelming, and within three years, we expanded to three outlets. This made me believe more that people are actually looking out for something healthy, which is still rooted in the organic millets of Rajasthan. Nutrition plays a crucial role in our wellbeing, as it nourishes both the body and mind. The food we consume has a profound impact on our health, and it should be full of digestive and nutritious ingredients. I’ve always believed that food can be tasty without relying on refined flour, and it’s possible to make nutritious, flavorful meals using whole grains and natural ingredients. Reconnecting with Rajasthani Grains Through my café, we offer a variety of dishes made with nutrient dense grains like sorghum, pearl millet, and barley, which have been an integral part of Rajasthani cuisine for centuries. In our menu, we use these grains in unique ways to create delicious and nutritious meals. For instance, our sprouted millet cheela, sattu cheela, and multigrain wraps are made with sprouted millets, barley, soybeans, and chickpeas, ingredients known for their high nutritional value. Our wraps are made with multigrain flour instead of refined flour, making them a healthier alternative. We also serve soya chunk wraps and soya chunk chaat, which are packed with protein and ideal for fitness enthusiasts. For all age groups, we’ve developed a range of dishes like millet noodles, millet drink mixes, and high-protein shakes made with millets. It’s heartening to see the growing demand for healthy alternatives among the youth, who are now more conscious of their food choices. The shift toward whole grains With India becoming the diabetic capital of the world, there’s been a significant shift towards millets due to their low glycemic index, making them a preferred choice for those looking to maintain their blood sugar levels. Millet-based dishes like cheese, noodles, and shakes are now becoming popular breakfast options, not just among adults but also among children. I’m proud to see kids enjoying millet noodles or shakes, knowing that we’re contributing to a healthier generation. Rajasthan has always been a hub for nutritious crops, and we are committed to developing new dishes using locally grown grains. The future of food is focused on health and wellness, and we’re working tirelessly to ensure that traditional grains like bajra and jowar find their place in modern-day meals. Promoting Rajasthani Heritage Through Food At Fitcy, we’re not just serving food; we’re sharing Rajasthan’s rich culinary heritage with the world. Our menu showcases the best of Rajasthani grains, incorporating them into modern dishes while staying true to the roots of traditional cuisine. We’re continuously innovating and adding new dishes, such as sorghum porridge, millet idli, and sattu cheela, to our offerings. This movement of promoting healthy eating is about more than just food; it’s about reclaiming the wisdom of our ancestors and embracing their way of life. We don’t need fancy diets or expensive food products to stay healthy. The solution lies in the foods we’ve always known and loved. I’m grateful to be part of this movement and to play my part in changing the way people eat, one healthy bite at a time. The world is watching as India, and especially Rajasthan, returns to its roots, embracing the power of whole grains and traditional recipes.

Doodh Cola: This Kolkata Dhaba Offers World’s Most Bizarre Drink

June 18, 2025, 11:38 am

A Kolkata-based dhaba has introduced a peculiar milk and cola fusion drink, sparking both curiosity and skepticism online. Named Doodh Cola, it’s served exclusively at Balwant Singh Dhaba, and influencer Aradhana Chatterjee has referred to it as "the world's most bizarre drink." Watch the full video:

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Combining milk and cola, which are usually incompatible, the drink offers a unique taste experience. Although its roots trace back to Victorian England, Balwant Singh Dhaba is credited with popularizing it in India. The dhaba claims to have perfected the preparation method to prevent the milk from curdling, ensuring a smooth, authentic flavor that others can’t match. While some on social media are fascinated and excited to try the drink, others remain skeptical. One user remarked, "I can't believe this exists! Definitely want to try it now!" Another expressed excitement, saying, "Kolkata always has such amazing food experiences - this drink is definitely on my list!" However, not everyone is keen to taste the combination. Aradhana Chatterjee mentioned, "Designed for hot climates, this drink has become one of the most famous items on their menu."

Amitabh Bachchan and Friends Reveal Their Go-To Chaat Spots in Delhi!

June 18, 2025, 11:38 am

Chaat is a beloved food for Desis worldwide, and Bollywood stars are no exception. Back in 2022, during an episode of 'Kaun Banega Crorepati', Amitabh Bachchan hosted his 'Uunchai' co-stars Anupam Kher, Boman Irani, and Neena Gupta. The conversation took a delightful turn away from the film and focused instead on their favorite foods from the filming process.

Chaat, Paani-Puri, Chole Bhature

Delhi's Bengali Market emerged as a consensus favorite, with Anupam Kher specifically praising Nathu’s Sweets and Bengali Sweets, which are located across from each other. Amitabh Bachchan, with his deep knowledge from his college days, revealed that he preferred a savory treat and would venture to the lanes behind these well-known sweet shops for chaat and paani puri. Boman Irani also shared that whenever there was a food scene during 'Uunchai's' shoot, Big B would always sample the food first. Bengali Market, located near Mandi House in the heart of Delhi, is a small yet cherished shopping destination centered around a busy roundabout on Todarmal Road. This historic spot, despite its modest size, has built a lasting reputation for its exceptional sweets and street food.

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Two iconic eateries, Bengali Sweet House and Nathu’s Sweets, are at the heart of this market, drawing crowds with their offerings of North Indian delicacies. From hearty dishes like rajma chawal and chole bhature to crunchy golgappas and rich sweets, both places offer something for every taste. Nathu’s even has a small bakery, tempting customers with freshly baked pastries and puffs.

Delhi's Bengali Market

Bengali Market’s refined yet vibrant atmosphere extends beyond food. Flower vendors line the streets, adding color to the surroundings, while fruit sellers and specialty food shops round out the market’s offerings, making it both a local treasure and a welcoming space for visitors. However, due to its popularity, especially during peak hours, be prepared for a wait to snag a table. But as Delhi residents will attest, the wait is always worth it for a taste of Bengali Market’s celebrated cuisine. While it is frequented primarily by locals, Bengali Market's excellent street food has earned its place among the city’s best and even caught Bollywood's attention.

Kartik Aaryan Enjoys Litti Chokha in Bihar During Bhool Bhulaiyaa 3 Promotions | Watch

June 18, 2025, 11:38 am

Kartik Aaryan is enjoying the success of 'Bhool Bhulaiyaa 3', which continues to receive love from audiences in theatres. As part of his promotional tour, the actor recently visited Bihar, where he indulged in the famous local dish, litti chokha. This traditional Bihari delicacy consists of whole wheat dough balls stuffed and baked, served with chokha, a mashed vegetable side. Kartik shared his experience on Instagram, surrounded by a large crowd of fans. He posted a picture with the caption, “Litti chokha lallan top lagela. Rooh Baba In Bihar for the first time. Bhool Bhulaiyaa 3 Theatre mein successfully chalat ba.” Watch:

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Kartik also explored Banaras during his promotional tour, where he couldn’t resist trying the local chaat. In a video shared by paparazzi, the actor was seen enjoying tikkichaat, a crispy tikki paired with flavorful chhole curry and yogurt, topped with tamarind and mint chutneys, crunchy sev, and fresh coriander. He also savored the famous lassi from Pehalwan Lassi, served in a traditional kulhad (clay cup). Prior to this, Kartik was spotted with 'Bhool Bhulaiyaa 3' co-star Madhuri Dixit, both enjoying street food. In a fun Instagram video, they were seen relishing Vada Pav, a Maharashtrian snack consisting of a fried batata vada served with spicy chutneys and a dash of lemon, sandwiched between soft pavs. Madhuri playfully said, “Yeh Diwali Bhool Bhulaiyaa waali,” while posing with the snack alongside Kartik. Kartik Aaryan’s food adventures while promoting 'Bhool Bhulaiyaa 3' have certainly added flavor to his journey.

Discover Triptii Dimri’s Favorite Himachali Pahadi Chainsoo

June 18, 2025, 11:38 am

Bollywood actress Triptii Dimri has been captivating audiences with her performances in hit films like Bad Newz, Animal, and Bhool Bhulaiyaa 3. Despite her growing fame, she keeps her food preferences grounded, enjoying simple, traditional meals that connect her to her roots. Originally from Uttarakhand's Pauri Garhwal district, Triptii finds comfort in coming home to a bowl of Chainsoo (or Chaunsa) Dal after a busy day. In a recent conversation with Ranveer Allahbadia, also known as BeerBiceps, she shared her love for this unique regional dish.

The Legacy of Garhwali Cuisine

Garhwali cuisine reflects the food traditions of Uttarakhand’s Garhwali people, commonly referred to as Pahadis (or Paharis). Although from the same mountainous area, Garhwali food differs in simplicity from the more elaborate Kashmiri and Himachali cuisines. Historically, the Garhwal region's harsh climate has posed challenges to agriculture and trade, resulting in a reliance on local, seasonal ingredients. Staples like rice, millet, and a variety of lentils form the foundation of Garhwali diets. Garhwali cuisine is distinct from Kumaoni cuisine, though both are rooted in similar cultural practices. While Garhwali dishes often feature dals like urad, tor, and gehat, Kumaoni cuisine leans more towards bhatt (black soybeans) and soya dal. These regional variations highlight the diverse agricultural practices and local produce of Uttarakhand.

What Is Chainsoo Dal?

Chainsoo, also known as Chaunsa, is a nourishing dal dish from Garhwal, valued for its high protein content and warming qualities. Traditionally made with black gram (urad dal), there is also a variation using black soybeans, known as bhattwani. The dal is roasted and ground, creating a smooth texture and a deep, earthy flavor. Cooked with a blend of spices and vegetables, this preparation method imparts a unique aroma to Chainsoo, distinguishing it from other Indian dals. This humble yet hearty dish is filling and energizing, making it an ideal staple for people living in the chilly Himalayan region. Its simplicity, high protein content, and satisfying flavors make it a favorite among the locals and an excellent example of Garhwali culinary heritage.

From mango to methi – The diverse pickles of Rajasthan

June 18, 2025, 11:38 am

Rajasthan, the land of deserts, palaces, and vibrant culture, is also home to an incredibly diverse and rich culinary heritage. Among the most beloved aspects of Rajasthani cuisine is its array of pickles, which add a burst of flavor and spice to everyday meals. These pickles, known locally as “achar”, are a hallmark of Rajasthani kitchens, preserving the essence of the state’s agriculture, climate, and history. Rajasthani pickles are more than just condiments—they are a celebration of tradition, a fusion of flavors, and a testament to the region’s ingenuity in preserving food in a land with extreme climatic conditions. The Art of Making Rajasthani Pickles Rajasthani pickles are typically made with locally grown vegetables, fruits, and a unique blend of spices, which not only enhance their flavor but also help preserve them in the hot, dry desert environment. The process of making these pickles involves a time-honored method of sun-drying and fermenting the ingredients to lock in their flavors. While each household may have its own secret recipes, the core ingredients in most Rajasthani pickles include mustard oil, vinegar, jaggery, salt, and a variety of spices such as cumin, fenugreek, ajwain (carom seeds), and chili powder. Pickles in Rajasthan are traditionally made in large quantities to last through the scorching summer months. Given that the region experiences long, hot summers, these pickles are not only a flavorful accompaniment but also serve as an important source of nutrition and hydration. In a culture where food is often prepared in bulk and stored, Rajasthani pickles have become a staple in households and an essential part of the state’s food culture. Popular Rajasthani Pickles Rajasthan boasts a wide variety of pickles that reflect the diverse agricultural produce of the region. Some of the most famous and widely consumed varieties include: 1. Methi (Fenugreek) Achar One of the most iconic pickles from Rajasthan is Methi Achar. Made from fenugreek seeds (methi), this pickle is rich in flavor and offers numerous health benefits. The seeds are mixed with salt, mustard oil, and a variety of spices like cumin, turmeric, and chili powder. The bitter taste of the fenugreek seeds is balanced by the tangy and spicy marinade, making it a perfect complement to dal (lentils) and rice or any other traditional Rajasthani dish. Fenugreek seeds are known for their medicinal properties, including aiding digestion and controlling blood sugar levels, making Methi Achar not only a delicious but also a healthy addition to meals. 2. Ginger (Adrak) Achar Another popular pickle in Rajasthan is Adrak Achar, which is made from fresh ginger roots. The ginger is thinly sliced and pickled with mustard oil, jaggery, salt, and an assortment of spices. This pickle has a sharp, spicy kick, balanced with a hint of sweetness. It is particularly popular in the winter months, as ginger is known for its warming properties. Adrak Achar pairs well with a variety of dishes, such as dal baati churma (a traditional Rajasthani dish of lentils, wheat bread, and sweet crumbs), as the sharpness of the ginger cuts through the richness of the food. 3. Lemon Achar Lemon pickle, or Nimbu Achar, is perhaps one of the most loved and ubiquitous pickles found in every Rajasthani household. Lemons are preserved in a mixture of salt, turmeric, mustard oil, and a blend of spices, then left to ferment in the sun. Over time, the lemons soften, and the flavors intensify, making it a tangy, spicy accompaniment to almost any meal. Lemon pickle is known for its ability to add a refreshing tang and zing to otherwise simple meals. It’s commonly served with roti (flatbread), rice, or even with traditional dishes like pulao (a rice dish) and dal. 4. Garlic (Lahsun) Achar Rajasthani garlic pickle, or Lahsun Achar, is a staple in the region’s pickling repertoire. Garlic cloves are peeled and mixed with mustard oil, salt, and an assortment of spices such as red chili powder, cumin, and fenugreek seeds. This pickle has a bold, pungent flavor that adds an earthy and aromatic layer to any meal. Garlic is celebrated for its health benefits, including boosting the immune system and reducing cholesterol levels. Lahsun Achar is often paired with dal baati churma or gatte ki sabzi (a traditional Rajasthani curry made from gram flour dumplings). 5. Chili (Mirch) Achar Mirch Achar, or chili pickle, is one of the spiciest and most intense pickles found in Rajasthan. The pickles are made from long green chilies or red chilies, which are pickled with a mixture of mustard oil, salt, and ground spices such as cumin and mustard seeds. The heat from the chili peppers is tempered by the oil and salt, creating a fiery, bold condiment that is not for the faint-hearted. Chili pickle is often served alongside a simple meal of roti and dal, where its spiciness adds a powerful punch of flavor. 6. Keri (Mango) Achar Mangoes, in their raw form, are often used to make a variety of pickles in Rajasthan, especially in the summer months when mangoes are abundant. Keri Achar (mango pickle) is made using raw, unripe mangoes, which are cut into pieces and mixed with salt, turmeric, and a blend of aromatic spices. The mangoes are then left to ferment under the sun, allowing the flavors to develop over time. Mango pickles are available in several variations, from sweet to sour to fiery, depending on the region and the ingredients used. Keri Achar is often eaten with khichdi (a rice and lentil dish) or paratha (flatbread). 7. Mixed Vegetable Achar As the name suggests, Mixed Vegetable Achar combines a variety of vegetables, including carrots, cauliflower, and turnips, along with a mix of spices. The vegetables are chopped and pickled with mustard oil, salt, vinegar, and a combination of spices such as fenugreek, ajwain, and chili powder. This pickle is a perfect combination of tangy, spicy, and slightly sweet flavors, making it a versatile side dish that complements any traditional Rajasthani meal. The Role of Pickles in Rajasthani Cuisine Pickles are not just a condiment in Rajasthan; they are an integral part of the daily diet. They play a central role in enhancing the flavors of otherwise simple meals. For instance, dal baati churma, one of Rajasthan’s most famous dishes, is often served with a side of pickle, which adds a burst of flavor to the otherwise mild dal (lentils) and baati (wheat bread). Similarly, gatte ki sabzi (gram flour dumplings in curry) is often paired with a tangy Nimbu Achar or Mirch Achar. The rich variety of pickles reflects the resourcefulness and adaptability of Rajasthani cuisine. In a region with harsh climatic conditions, pickles serve not only to add flavor but also to preserve food. The tradition of making and consuming pickles has been passed down through generations, with each family adding its own twists to the recipes. The Health Benefits of Rajasthani Pickles In addition to their taste, Rajasthani pickles also offer several health benefits. Many of the ingredients used, such as fenugreek, garlic, and ginger, have natural medicinal properties. Fenugreek, for example, is known for its ability to regulate blood sugar levels and aid digestion. Garlic has antibacterial properties and is known to support heart health, while ginger is excellent for digestion and alleviating nausea. Pickles made from raw mangoes (like Keri Achar) are rich in vitamin C and are known to boost the immune system. Additionally, the fermentation process involved in making pickles can promote gut health by introducing beneficial probiotics into the digestive system. Pickles are an essential part of Rajasthani cuisine and culture. These tangy, spicy, and aromatic accompaniments are not just a way to preserve fruits and vegetables but are an expression of Rajasthan’s rich culinary tradition. From the fiery Mirch Achar to the tangy Keri Achar, each pickle tells a story of the land’s flavors, history, and ingenuity. As Rajasthan continues to celebrate its diverse culinary heritage, the humble pickle remains a symbol of the state’s timeless connection to its food and culture.

The Art of Flavor Fusion – How Culinary Cultures Are Merging in the Kitchen

June 18, 2025, 11:38 am

Fusion food has become a major part of contemporary cuisine, reshaping culinary traditions, flavor profiles, and dining experiences. At its core, fusion food involves combining ingredients, cooking methods, and cultural practices from two or more culinary traditions to create a new dish. This blending of flavors from different cultures not only creates unique and diverse tastes but also opens up new avenues for creativity, making food more dynamic and accessible. The rise of fusion cuisine has been particularly influenced by globalization, migration, and the increasing ease of cross-cultural exchange. Ratlami squash taquitos Fusion food is all about mixing different culinary traditions to create exciting new dishes. Think of it like a global food adventure right on your plate! For example, imagine trying Ratlami Squash Taquitos, which blends bold Indian spices with the classic Mexican taquito, or Baked Amritsary Kulcha with Pindi Chola Pate, where traditional Indian flavors meet a modern twist. Then there’s the Cream Cheese & Shitake Thai Jhol Dimsum, combining East and West in a delightful dumpling that surprises your taste buds. What makes fusion food so exciting is how it mixes different flavors in ways you might never expect. Instead of just throwing ingredients together randomly, fusion cooking is about balancing flavors that complement or contrast each other. For example, many Asian dishes mix spicy, sweet, sour, and salty flavors, and these can be combined with rich, creamy ingredients from Western comfort foods like cheese or butter. Think of the sushi burrito—it combines the fresh flavors of sushi with the convenience of a burrito, creating something familiar yet completely new. In short, fusion food lets you experience a variety of tastes and textures from around the world, all in one dish, and shows just how fun and creative cooking can be! One of the most significant effects of fusion food on taste is the way it plays with texture. Texture plays a crucial role in how we experience flavor, and fusion cuisine often introduces new textural contrasts that make the dish more intriguing. A great example is Korean BBQ tacos, where the tender, marinated meats of Korean BBQ are wrapped in a soft taco shell, giving diners a unique combination of textures that they might not expect. The crunchiness of the vegetables or the crispiness of fried elements in some fusion dishes adds another layer of complexity, offering more than just a taste experience but a tactile one as well. Fusion food can also challenge traditional notions of what is considered “authentic” cuisine. In many ways, fusion cuisine allows for a democratization of taste, as it breaks down cultural and geographic barriers. For example, “Tex-Mex,” a combination of traditional Mexican flavors and American comfort food, is now a global phenomenon, with regions around the world incorporating local ingredients into their versions of Tex-Mex. Similarly, the combination of Indian spices with European cooking techniques, as seen in dishes like chicken tikka masala, shows how fusion food can create something that feels both familiar and innovative at the same time. The success of fusion food relies on the balance and harmony between the flavors and the careful consideration of how different culinary elements interact with one another. The key is not just to combine ingredients from different cultures, but to ensure that the dish makes sense in terms of flavor, presentation, and experience. When executed well, fusion food has the potential to surprise and delight, offering new takes on old favorites. However, when done poorly, fusion dishes can feel forced or disjointed, which is why chefs and home cooks alike must have a deep understanding of the individual ingredients they are working with. Beyond its impact on taste, fusion cuisine has a profound effect on how food is perceived culturally. The blending of culinary traditions can promote a sense of unity and global connection, as it encourages the appreciation of different cultures and their food traditions. The evolution of fusion food has been closely tied to the growing global interconnectedness brought on by migration and travel. People from different parts of the world bring their culinary practices with them, and through this exchange, they find common ground in the kitchen. In this way, fusion food can act as a form of cultural diplomacy, fostering understanding and tolerance by blending different cultural identities into one shared meal. For instance, the widespread popularity of Asian fusion restaurants, which incorporate ingredients like soy sauce, miso, and ginger with techniques from Western or Latin cuisines, reflects the growing acceptance and curiosity about Asian cultures outside their traditional geographical boundaries. Similarly, the incorporation of French techniques with Italian ingredients, as seen in dishes like “coq au vin” made with pasta instead of potatoes, is an example of how culinary fusion can create a globalized appreciation for diverse culinary practices. Fusion cuisine also contributes to the evolution of regional food cultures. As food trends evolve, cities and countries become places where the boundaries of traditional food identities blur, leading to new forms of local dishes. For example, cities like Los Angeles, New York, and London have become hotbeds for fusion food, where the blending of local and international ingredients has resulted in a dynamic, ever-evolving food scene. The influence of food trucks, street food culture, and experimental restaurants has allowed chefs to push the boundaries of traditional cooking and experiment with flavor combinations that might not be seen in more conventional dining establishments. In addition to the culinary experimentation, fusion food also plays a significant role in how food influences popular culture. As fusion cuisine spreads, it helps shape the way we think about food in the 21st century. It reflects an era of globalism, where food is no longer confined to specific regions but is shared, adapted, and reinterpreted. This shift in thinking about food has been amplified by social media, where food trends go viral, and chefs can instantly share their creations with a global audience. The constant sharing of fusion food recipes on platforms like Instagram or TikTok has democratized the creation and consumption of fusion cuisine, allowing home cooks and food enthusiasts to experiment with global flavors in their own kitchens. However, fusion food has also faced criticism from some who believe that it undermines the authenticity of traditional cuisines. The debate around “authenticity” in food often centers around the idea that fusion dishes can dilute or appropriate the culinary practices of a particular culture, often without a deep understanding of its origins. Critics argue that fusion cuisine can be a form of cultural appropriation, where ingredients or techniques are borrowed from other cultures without regard for the history or significance behind them. This issue raises important questions about who has the right to create fusion dishes and whether the commercialization of fusion cuisine can lead to the erasure of traditional culinary practices. Despite these concerns, many chefs and food advocates argue that fusion food, when done respectfully and thoughtfully, can be a way to celebrate and honor diverse culinary traditions. By incorporating elements from different food cultures, fusion cuisine can create new narratives around food and challenge outdated notions of what food “should” be. At its best, fusion food fosters an appreciation for the complexity and richness of global culinary traditions, showing that food is not a fixed entity but something that constantly evolves and adapts. In the end, fusion food is a reflection of the world we live in—a world that is more interconnected and multicultural than ever before. It promotes the idea that food, like people and cultures, can be fluid, adaptable, and ever-evolving. Whether through unexpected flavor combinations or the integration of diverse cooking techniques, fusion food encourages us to embrace the unfamiliar and explore new dimensions of taste. In doing so, it not only changes how we experience food but also how we view the cultures and traditions that shape the dishes we eat. Through fusion, food has the power to break down barriers, promote understanding, and bring people together in ways that go beyond taste. As our world continues to grow smaller and more interconnected, the evolution of fusion food will likely continue to play a key role in shaping the future of global cuisine.

5 kombucha drinks to enjoy with your gourmet snacks

June 18, 2025, 11:38 am

Kombucha, the fizzy fermented tea that has taken the wellness world by storm, is more than just a trendy beverage. Its tangy flavour and probiotic properties make it an exceptional pairing for gourmet snacks. Let’s explore five delightful kombucha drinks that will elevate your snacking experience.

Low-Sugar Probiotic Mango Kombucha

Mango-flavoured kombucha is pure sunshine in a can! Its sweet, tropical notes complement a variety of snacks, especially those with a hint of spice. Pair it with spicy mango salsa or crispy tortilla chips topped with guacamole for an unforgettable flavour explosion. Rich in probiotics and just 8.3 grams of sugar per can, this refreshing drink is a guilt-free indulgence that supports digestion while tantalizing your taste buds.

Cranberry Cosmo Zero Sugar Kombucha Seltzer

The vibrant flavour of Cranberry Cosmo fizzes with festive charm, making it a perfect match for gourmet cheese platters. This seltzer, with its zero sugar and only 7 calories per can, harmonizes wonderfully with creamy brie or aged cheddar. The tartness of cranberry cuts through the richness of the cheese, creating a balanced palate. Enjoy this delightful combination while hosting friends, and watch as the compliments flow!

Rose Litchi Low-Sugar Probiotic Kombucha

With its floral and exotic notes, Rose Litchi kombucha is a fantastic pairing for Asian-inspired gourmet snacks. Imagine sipping this delightful drink alongside sushi rolls or dumplings. The kombucha enhances the umami flavours of the food, while the probiotics promote gut health. This pairing not only satisfies your taste buds but also provides a unique and elegant experience.

Berry Margarita Zero Sugar Kombucha Seltzer

For those hot days when you crave something refreshing, the Berry Margarita seltzer is your go-to. This drink is perfect with light appetizers like ceviche or herbed shrimp skewers. The fruity, effervescent nature of the seltzer brightens the flavours of the dish while adding a thirst-quenching element. Plus, with its infused adaptogens, you can enjoy your snacks without compromising your wellness routine.

Hawaiian Passion Fruit Low-Sugar Probiotic Kombucha

Transport yourself to a tropical paradise with this vibrant kombucha. The unique flavour of Hawaiian Passion Fruit is a natural companion for charcuterie boards, enrichening cured meats and salty olives. The fruity zest cuts through the richness and brings harmony to every bite. As you savor each sip, the health benefits and low-calorie content ensure that your indulgence remains guilt-free. Kombucha is an incredibly versatile drink that not only offers deliciousness but also a range of health benefits. Pairing it with gourmet snacks takes your culinary experience to the next level. Whether you prefer probiotic-packed flavours or refreshing zero-sugar seltzers, there’s a kombucha match for every palate. So next time you’re enjoying gourmet snacks, don’t forget to grab a can of Borecha kombucha — where functional hydration meets fun and flavour. Cheers to the good life, one sip at a time!

Kerala Food Safety Dept: Avoid Newspaper Wrapping for Food, Use This Instead

June 18, 2025, 11:38 am

The Kerala Food Safety Department has mandated that food items, including fritters, be packaged exclusively in food-grade materials. In a recent notification, the Department has also banned the use of newspapers for wrapping fried snacks like samosas and pakoras. This guideline was issued due to concerns that using newspaper for food packaging could expose the food to harmful chemicals, such as lead and ink. By utilizing appropriate packaging, the integrity of the food's composition will be preserved. The Food Safety Assistant Commissioner emphasized the importance of using food-grade containers for packaging and storing food as a safe practice. Additionally, the notification underscores the need for food entrepreneurs to comply with these packaging material guidelines and actively engage in the food safety process.

Watch: Girl Shows How to Make a Cocktail with Rum and Jalebi, Video Goes Viral

June 18, 2025, 11:38 am

Social media exposes users to an array of trends, ranging from DIY tutorials to unique recipes, particularly during festive seasons. With Diwali around the corner, various videos circulate, showcasing everything from home decor to innovative culinary creations. One viral video features a social media influencer sharing an unconventional drink recipe made with jalebi. As people celebrate Diwali in diverse ways, influencer Shipra's take on a festive treat has generated considerable discussion. She has introduced the "Jalebi Colada," a cocktail made with jalebi. In the video, she explains, “When the box of jalebis opens, it’s hard not to eat one. But this Diwali, here’s how I’m enjoying my jalebi—with a cocktail twist.” Watch Here:

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A post shared by Shipra Hattangadi (@onetightship)

The Recipe

Shipra starts her tutorial by blending a few pieces of jalebi with water. To add a festive touch, she incorporates 60 milliliters of Bacardi ginger rum, which is known for complementing cola or lemonade. Next, she blends the mixture and includes coconut milk and lime juice for a distinctive flavor, finishing it off with a sprinkle of saffron for richness. Shipra claims this cocktail will be a delightful addition for Diwali guests.

Social Media Reactions

Since its release earlier this month, Shipra’s cocktail video has garnered over 28,000 views on Instagram, eliciting various reactions. Some viewers expressed excitement about trying the quirky recipe, while others voiced their disapproval. One user commented, “Diwali isn’t a time for drinking; please don’t add such elements to every occasion and diminish its purity, ma’am. This isn’t how Diwali is celebrated in our culture.” Another added, “This is as disastrous as the infamous kheer from Suryavansham.”

3 Must-Try Cocktails To Elevate Your Diwali Party | Check Here

June 18, 2025, 11:38 am

Diwali celebrations are in full swing, accompanied by family gatherings, vibrant decorations, and festive food boards. This 5-day festive series brings joy and a sense of togetherness. If you're planning a Diwali party at home, there are countless elements to consider. The grand Hindu festival is celebrated across India with great enthusiasm, allowing people to spend quality time together while enjoying delightful cocktails and dishes. To help make your experience less stressful and more memorable, here are three cocktail recipes from Aryaan Sundaram, Beverage Operations Executive at Monika Alcobev, that will ensure your guests return for seconds. Elevate your Diwali party with these recipes and enjoy!

Hayman’s Old Tom Gin: The Victorian Fizz

[caption id="attachment_475843" align="alignleft" width="696"] The Victorian Fizz[/caption] Ingredients

2 oz Hayman’s Old Tom Gin
1 oz fresh lemon juice
0.5 oz simple syrup
2 oz tonic water
Lemon twist, for garnish

Instructions

In a shaker, mix the Old Tom gin, fresh lemon juice, and simple syrup with ice.
Shake well and strain into a highball glass filled with ice.
Top with tonic water and gently stir.
Garnish with a lemon twist.

Tenjaku Gin: Japanese Garden

[caption id="attachment_475849" align="alignleft" width="696"] Japanese Garden[/caption] Ingredients

2 oz Tenjaku Gin
0.5 oz yuzu puree
5-6 fresh cucumber slices
5-6 mint leaves
0.5 oz lime juice
Tonic water top-up
Cucumber slice, for garnish

Instructions

In a shaker, combine Tenjaku Gin, yuzu puree, cucumber slices, mint leaves, and lime juice with ice.
Shake well and strain into a Collins glass. Top up with tonic water.
Garnish with a cucumber slice.

Tenjaku Gin: Skylark Grapefruit Fizz

[caption id="attachment_475852" align="alignleft" width="696"] Skylark Grapefruit Fizz[/caption] Ingredients

45 ml Tenjaku Gin
20 ml lime juice
20 ml simple syrup
60 ml grapefruit juice
Top-up with tonic water
Orange wheel, for garnish

Instructions

Shake all ingredients except for tonic water and strain into a Collins glass filled with ice.
Top up with tonic water.
Garnish with an orange wheel.

Diwali delights, the magical journey of Rajsthani sweets

June 18, 2025, 11:38 am

The smell of ghee floats through ancient havelis, the soft shaking of metal pots in small bazaar streets, and the constant buzz of activity in innumerable kitchens is how Rajasthan celebrates Diwali. From the busy streets of Jaipur to the isolated villages of Jaisalmer, each part of Rajasthan tells its own Diwali story through unique sweet creations. Each recipe reflects generations of history, carefully maintained and passed down by families that take great pleasure in their work. These aren’t simply sweets; they are the emotion of combining local ingredients, age old traditions, and the warm hospitality that Rajasthan is known for. The connection of sweetsThe royal kitchens of Jodhpur, Jaipur, Udaipur, and Bikaner were once buzzing laboratories where expert halwais (sweet makers) experimented with ingredients and techniques. These masterchiefs worked with pure ghee from local dairies, nuts from Gujarat’s orchards, and saffron from Kashmir to create confections worthy of maharajas. The royal families maintained detailed records of these recipes in bahi khatas (ledgers), some of which have survived to this day. Each princely state developed its signature creations; Jodhpur became famous for its mawa kachori, while Jaipur’s mishri mawa earned widespread recognition. Today, these recipes have democratized, finding their way into neighborhood sweet shops and family kitchens across Rajasthan. Ghevar, the King of Rajasthani SweetsThis disc shaped sweet demands precision at every step of its creation. The batter, a carefully measured mixture of refined flour, ghee, and milk, must be poured from exactly the right height into hot ghee, creating its characteristic web like structure. During Diwali, Ghevar undergoes special transformations. The classic Malai Ghevar gets a festive upgrade with a topping of thickened cream that’s been slowly reduced for hours with cardamom and saffron. The more elaborate rabdi Ghevar features layers of reduced milk solids cooked until they develop a subtle caramel note. Some families in Jaipur even prepare a rare variation called Ghevar ki Chaat, where the sweet disc is broken into pieces and served with spiced rabdi and fresh pomegranate seeds. Mohanthal, The Pride of Western RajasthanIn the western reaches of Rajasthan, Mohanthal reigns special during Diwali. This gram flour fudge requires an intricate process called “moin,” where ghee and besan are rubbed together until the mixture resembles breadcrumbs, a step crucial for achieving its characteristic grainy texture. The besan undergoes three stages of cooking: first dry-roasting, then the moin process, and finally slow cooking with sugar syrup. Traditional Rajasthani families add a secret combination of spices called “khada masala,” which might include ground cardamom, nutmeg, and a pinch of black pepper. The final touch involves creating a marbled effect by folding in milk solids at different temperatures, a technique that takes years to master. Besan ki Chakki, the sweetness of loveIn the narrow lanes of old Rajasthani cities, the preparation of Besan ki Chakki brings entire neighborhoods together. This community activity, known locally as “chakki baant,” involves women gathering in courtyards to prepare massive batches of this beloved sweet. The process begins at dawn when the besan is slow-roasted in large kadais (woks) with pure ghee. What makes Rajasthani Besan ki Chakki unique is its layered flavoring. The base layer contains roasted besan and sugar, while subsequent layers incorporate crushed fennel seeds, cardamom, and a surprising pinch of rock salt that enhances the overall taste. The mixture is then shaped into wheels using traditional wooden molds, many of which are family heirlooms passed down through generations. Churma Ladoo, From Warriors to Festive TablesThe evolution of Churma Ladoo reflects Rajasthan’s warrior heritage. Originally created as compact energy balls for Rajput warriors, these ladoos have transformed into sophisticated Diwali treats. The process begins with kneading a stiff dough using whole wheat flour, ghee, and milk. The dough is shaped into baatis (small bread), deep-fried, and then ground with sugar and ghee. Modern variations have introduced new elements while respecting tradition. Some families in Udaipur add roasted gram flour for extra texture, while others incorporate dried fruits soaked in saffron milk. A special Diwali variation includes a coating of poppy seeds and desiccated coconut, symbolizing prosperity and good fortune. Mawa Kachori, Jodhpur’s Gift to DiwaliThe streets of Jodhpur’s old city, particularly around the clock tower, are famous for their Mawa Kachori shops. Unlike its year round version, the Diwali special Mawa Kachori undergoes additional steps of preparation. The outer shell is made with fine flour kneaded with saffron water and ghee, rolled paper thin, and shaped into perfect circles. The filling is a complex mixture of khoya (reduced milk solids), crushed nuts, cardamom, and a special mix of dried fruits soaked in rose water. During Diwali, some shops add edible silver warq (silver foil) and pistachios, creating a treat that’s as visually stunning as it is delicious. The kachoris are then deep-fried at a specific temperature to achieve the perfect flakiness and soaked in sugar syrup flavored with kewra water. The Art of Mawa MishriIn Jaipur’s Johri Bazaar and Udaipur’s Lakhara Chowk, the preparation of Mawa Mishri is treated as an art form. This unique sweet combines crystallized sugar with fresh mawa in a process that requires constant attention. The mawa is first slow-cooked until it develops a slight caramel note, then combined with crushed mishri (rock sugar) that’s been ground to specific crystal sizes. During Diwali, sweet makers add their special touches; some incorporate rose essence, while others add a layer of chopped pistachios and almonds. The mixture is then shaped into traditional diamond forms, symbolizing wealth and prosperity. Each piece is often wrapped in silver warq and decorated with edible golden dust, making it a premium Diwali gift. Balushahi, The Desert’s DoughnutBikaner’s version of Balushahi has earned a special place in Rajasthan’s Diwali celebrations. The dough is made using a specific type of flour called “naram atta” (soft flour) and ghee that’s been clarified multiple times. The proportion of ghee to flour is crucial; too much makes them greasy, and too little makes them hard.The Diwali special version involves additional steps. After frying, the Balushahis are soaked in a sugar syrup infused with saffron and cardamom. Some traditional sweet makers in Pushkar add a touch of rose water and garnish with dried rose petals. A variation unique to Rajasthan includes a filling of reduced mawa and crushed nuts, making them more festive and elaborate. How traditions are kept alive through sweetsThe preservation of these sweet making traditions has become a priority for many Rajasthani families. During Diwali, older generations organize workshops to teach young family members the intricate techniques and subtle nuances of sweet preparation. Many families maintain detailed recipe books, complete with notes about seasonal adjustments and specific techniques. The Community SpiritSweet making during Diwali in Rajasthan is inherently communal. Neighborhoods often designate specific days for preparing different sweets, with families contributing ingredients and sharing labor. This practice, known as “mitha baanto” (share the sweets), ensures that even families with limited resources can participate in the festivities. A Sustainable ApproachContemporary Rajasthani sweet makers are adapting traditional recipes to meet modern dietary preferences while maintaining authentic tastes. Some use unrefined sugar or jaggery, while others incorporate natural sweeteners like dates and figs. These adaptations ensure that traditional sweets remain relevant for health-conscious generations. Cultural ImpactThese sweets are integral to Rajasthan’s cultural fabric, playing crucial roles in various Diwali rituals. Specific sweets are prepared for different days of the festival; Dhanteras calls for Mohanthal, while Bhai Dooj traditionally features Besan ki Chakki. Each sweet carries its own significance and is often accompanied by specific customs and traditions. Looking to the FutureWhile embracing modern techniques and health conscious adaptations, Rajasthan’s sweet makers are committed to preserving the essence of traditional recipes. Some innovative approaches include using reduced-sugar variations and incorporating superfoods like chia seeds and flax seeds. However, the focus remains on maintaining the authentic taste that has made these sweets an inseparable part of Diwali celebrations. As Diwali illuminates the desert state, these sweets continue to brighten homes and hearts across Rajasthan. They represent the state’s rich cultural heritage, community bonds, and the timeless tradition of celebrating life’s sweetest moments together. In every bite of these Diwali delicacies, one tastes not just sugar and ghee but the warmth of Rajasthan’s hospitality and the depth of its traditions.

Savory Magic – The Celebration of the Iconic Namkeens of Rajasthan

June 18, 2025, 11:38 am

Step into any street in Rajasthan, and you’ll find yourself drawn to the irresistible aroma of freshly fried namkeens from local shops and homes. These crispy, savory snacks are gems of Rajasthani street food. From the famous Bikaneri Bhujia that put the state on India’s snack map to the humble mathri that accompanies every cup of chai, Rajasthan’s namkeens are more than just snacks. This is where clever cooks transformed simple ingredients like lentils, gram flour, and native spices into crunchy treasures that could last through scorching summers. Today, these snacks aren’t just local favorites; they’re proudly showcasing Rajasthan’s food heritage across the world. Bikaneri Bhujia, The Pride of Rajasthan Bikaner’s most famous export began as a local snack and grew into a national sensation. Made from moth bean flour and spices, Bikaneri bhujia stands out for its fine texture and complex flavor profile. Local makers still use traditional stone grinders to achieve the perfect consistency of the flour, while the spice mix, typically including black pepper, cloves, and cardamom, varies from maker to maker. What makes Rajasthani bhujia special is the use of local moth beans, which give it a distinct nutty flavor that’s impossible to replicate elsewhere. Moong Dal Moth, A Savoury Delight Born from the need to preserve food in Rajasthan’s harsh desert climate, Moong Dal Moth combines split green gram with a carefully balanced spice mixture. The dal is first soaked, then dried in the sun before being fried to golden perfection. What sets the Rajasthani version apart is the addition of dried pomegranate seeds and a special blend of desert spices, creating a snack that’s both tangy and spicy. Kachri Ki Namkeen, desert bounty Made from wild cucumbers that grow in the Thar Desert, Kachri ki Namkeen represents Rajasthan’s talent for turning local ingredients into extraordinary snacks. The kachri is dried, powdered, and mixed with chickpea flour before being shaped into tiny balls and fried. The natural bitterness of kachri combined with spices creates a unique flavor that’s distinctly Rajasthani. Pyaaz Ki Namkeen, Layers of Flavor Rajasthan’s onion namkeen is famous for its intricate preparation method. Onions are sliced paper thin, soaked in salted water, dried, and then coated in a spiced flour batter before frying. The result is a layered, crispy snack where the sweetness of caramelized onions meets the heat of red chilies and the warmth of cumin. Vajri Paare, The Royal Snack Originally served in royal households, Vajri Paare are diamond-shaped crackers made from wheat flour, semolina, and a secret blend of spices. The dough is kneaded with hot oil, a technique called moyan, which gives these namkeens their characteristic flaky texture. Modern versions include variations with ajwain (carom seeds) or crushed black pepper. Masala Chana, street food royalty Rajasthan’s version of spiced chickpeas stands out for its specific cooking method. The chickpeas are soaked overnight in water infused with dried mango powder and black salt, then roasted with a mix of spices unique to each region. In Jodhpur they add extra garlic powder, while Jaipur’s version features more coriander. Dal Pakodi, The Time Tested Classic These lentil dumplings are made in every Rajasthani household. Made from a mixture of split blackgram and greengram, the batter is seasoned with red chilies, cumin, and crushed coriander seeds. The traditional method involves hand-dropping tiny portions into hot oil, creating irregular shapes that hold more spices in their crevices. Mathri, The Desert’s Cracker While popular across North India, Rajasthani mathri is distinct for its extra flakiness and robust spicing. The dough is enriched with ghee and flavored with carom seeds, black pepper, and cumin. Some regions add crushed red chilies or ground fennel seeds. The key lies in rolling them to the perfect thickness; too thin and they become brittle; too thick and they don’t cook through. Sev Ki Namkeen, Threads of Gold Rajasthani sev comes in multiple varieties, each with its own purpose. The fine sev is used for bhel and chaat, while the thicker variety is enjoyed as a standalone snack. The gram flour dough is seasoned with varying levels of red chili powder, creating versions ranging from mild to extremely spicy. Some makers add powdered dried mint or curry leaves for extra flavor. The Art of Preservation Traditional namkeen makers in Rajasthan have mastered the art of preserving these snacks in the desert climate. Many recipes include natural preservatives like black salt or carom seeds. The frying temperature is crucial; too hot and the namkeens brown too quickly; too cool and they become greasy. This knowledge has been passed down through generations. Regional Specialties Each region in Rajasthan has its own signature namkeen. Jodhpur is known for its extra spicy variants, while Jaisalmer’s versions often include local desert herbs. Udaipur’s namkeens tend to be lighter on spices but richer in texture. These regional differences reflect local tastes and available ingredients. Modern Adaptations While traditional recipes remain popular, modern namkeen makers are experimenting with new flavors. Some add dried herbs like oregano or thyme, while others create fusion versions with ingredients like olive oil or pumpkin seeds. However, the basic techniques and quality standards remain rooted in tradition. Health conscious Variations Responding to changing consumer preferences, many makers now offer baked versions of traditional namkeens. Some use air-frying techniques or alternative flours like ragi or jowar. These adaptations maintain the essential flavors while catering to health-conscious customers. The Business of Namkeen From small family run shops to large manufacturing units, Rajasthan’s namkeen industry supports thousands of families. Many traditional makers still use manual processes, believing that machine-made products can’t match the texture and taste of hand-crafted namkeens. Cultural Significance Namkeens are an essential part of Rajasthani hospitality. No guest leaves a home without being offered some form of namkeen with tea. During festivals and weddings, elaborate namkeen platters showcase the region’s variety and culinary expertise. Looking Forward While maintaining their traditional essence, Rajasthan’s namkeens continue to evolve. New packaging technologies help preserve freshness longer, while improved distribution networks have made these snacks available worldwide. Yet, the heart of Rajasthan’s namkeen tradition remains in its small shops and home kitchens, where age-old recipes continue to delight new generations.

You May Have Been Using FAKE Amul Ghee! Spot The Difference

June 18, 2025, 11:38 am

As the festive season approaches, the demand for ghee has surged, prompting popular dairy brand Amul to address concerns regarding counterfeit products in the market. The company recently issued a public advisory on social media, cautioning consumers about the circulation of fake Amul ghee, specifically in one-litre refill packs, which the company has not produced for over three years. Amul's advisory highlights that "unscrupulous agents" are distributing adulterated ghee, urging customers to be vigilant.

Duplication Proof Packaging

To combat this issue, Amul has introduced a "duplication proof" carton pack designed to prevent adulteration. The advisory stated, “This is for your kind information that fake and spurious Amul ghee is being packed and distributed in the market by a few unscrupulous agents.” The post included images comparing real and counterfeit packaging to help customers identify the genuine product. The advisory added, “Amul has stopped manufacturing its 1 Litre Refill Ghee pack from more than three years and has switched over to the Duplication Proof carton pack. The new Amul ghee pack Duplication Proof carton helps to prevent any form of adulteration and is packed using highly sophisticated aseptic filling machines at our state-of-the-art ISO certificate diaries. Amul ghee is also available in Tin, Pouch and Jar packaging formats.”

Issued in Public Interest by Amul pic.twitter.com/1dsJw4aTcW
— Amul.coop (@Amul_Coop) October 22, 2024

Packaging Details

The new packaging features sophisticated aseptic filling machines from Amul’s ISO-certified facilities. In addition to the duplication proof cartons, Amul ghee is also available in tin, pouch, and jar formats.

Customer Reactions

Customer reactions to the advisory varied. One user inquired, “Is there any official website of Amul from where the products can be bought directly?”

As a consumer we can buy products like ghee etc. directly from Amul. Is there any official website of Amul from where the products can be bought directly?
— vg (@37_vg59874) October 26, 2024

Another mentioned, “I always buy Amul ghee in jars.” A grateful customer commented, “OMG! Thank you. Have used the fake pack thinking the carton design changed.”

OMG! Thank you. Have used the fake pack thinking the carton design changed.
— मैंAnitaIA&AS (@anitashahakella) October 22, 2024

However, some users expressed frustration, with one stating, “Amul should have withdrawn the remaining packages from the market and sold them in a totally different look. How do they expect the public to scrutinise everything?”

Amul should have withdrawn the remaining packages from the market and sold them in a totally different look. How do they expect the public to scrutinise everything - we trust the brand and buy it, little realising that it might be spurious
— m Sharma (@monshaa) October 26, 2024

Others noted online delivery platforms where counterfeit Amul ghee was being sold.

Explore Jodhpur’s rich food culture on a food tour

June 18, 2025, 11:38 am

The Blue City, as it is popularly called, has a distinct cuisine culture that reflects its past as a key stop on the old spice route, as well as its status as Rajasthan’s second biggest city. Each daybreak brings the promise of tasty food experiences and pleasures that have enthralled foodies for generations. Morning Magic, The Famous Clock Tower Breakfast The day begins at Ghanta Ghar (Clock Tower), where the aroma of freshly fried mirchi vadas mingles with the fragrant steam of masala chai. Jodhpur’s version of mirchi vada is distinctively different using the local Mathania mirch; these chilis are larger and more pungent than those found elsewhere in Rajasthan. The stuffing is unique too, incorporating crushed coriander seeds and a secret blend of spices that vendors guard zealously. The real star of a Jodhpur breakfast, however, is the legendary Makhania Lassi. This isn’t your ordinary lassi; it’s so thick that it’s served with a spoon and topped with a generous crown of homemade white butter. Local lore says that the lassi was created centuries ago to help warriors combat the desert heat before battle. The Mathania Mirch Trail Midmorning is perfect for exploring the spice bazaars around Sardar Market, where mounds of the famous Mathania chilies create a sea of red. These chilies, grown in the nearby village of Mathania, are what give Jodhpuri cuisine its distinctive fieriness. Watch as vendors grind these precious chilies into powder, filling the air with their potent aroma. Many local dishes, from kadhi to laal maas, derive their unique character from these special chilies. Marwari Marvels, A Desert Feast Jodhpur’s position in the Thar Desert has shaped its cuisine in fascinating ways. The city’s famous kabuli, spiced mashed potato patties coated with mangodi (sun dried moong dal dumplings) before frying, showcases how locals transformed simple ingredients into extraordinary dishes. The crispy exterior gives way to a spiced potato filling that’s distinctively Jodhpuri, seasoned with dried pomegranate seeds and fresh green chilies. The Blue City’s Special, Keema Baati While Dal baati is found across Rajasthan, Jodhpur’s keema baati is unique to the city. These hearty wheat dough balls are stuffed with spiced minced meat before being baked in traditional ovens. Served with ghee and garlic chutney, this dish represents the meeting of Rajput and Marwari food traditions. Bazaar Treasures, Navchokiya’s Street Food The lanes of Navchokiya offer specialties you won’t find elsewhere. Try the panchkuta, a dish made from five different dried desert vegetables and berries, an impression of the desert preservation techniques. The local version of chakki ki sabzi uses a special dough made with semolina instead of wheat flour, giving it a distinctive texture. Sweet Secrets of the Blue City Jodhpur’s sweets deserve special mention. The city’s mawa kachori is different from Jaipur’s; it’s smaller, crispier, and filled with a unique mixture of mawa, dried fruits, and cardamom. But the true Jodhpuri special is pyaaz ki kachori, where the filling includes caramelized onions mixed with dried mango powder, creating a sweet sour spicy blend that’s addictively delicious. Sunset Specials, Ghanta Ghar Comes Alive Again As evening approaches, the Clock Tower area transforms again. This is when you’ll find vendors serving gulab jamun ki sabzi, a revolutionary dish where the sweet dumplings are transformed into a savory curry. It’s served with missi roti, a spiced flatbread made with gram flour that’s particularly popular in Jodhpur. The Royal Kitchen Legacies Jodhpur’s royal cuisine deserves exploration too. The city’s safed maas is different from other versions, made with nutmeg and white peppercorns instead of the usual spices. The local jungli maas uses only two ingredients besides meat, ghee and those famous Mathania chilies, creating a dish of stunning simplicity and depth. Beyond the typical food delicacies Venture into the old city’s narrower lanes to find treats like bajre ka khichda (a rich pearl millet and lentil porridge) and raab (a warming winter drink made from millet flour and buttermilk). These dishes showcase how Jodhpur’s cooks transformed humble grains into comforting meals. A Food Explorer’s Guide The best time for exploration is early morning (7-10 AM) and evening (4-7 PM). The must try unique dishes are Makhania lassi, Keema baati, and Gulab jamun ki sabzi. As far as the local specialties are Mathania mirch based dishes, pyaaz kachori, and panchkuta, and the seasonal delights are Raab and bajre ka khichda (winter) and makhaniya lassi (summer). The Art of Pickle Making, Jodhpur’s Preserved Treasures One cannot write about Jodhpur’s food culture without mentioning its famous pickles. The city’s dry climate and abundant sunshine created perfect conditions for pickle making, leading to unique preparations found nowhere else. The ker pickle, made from desert berries, combines sweet, sour, and spicy flavors in perfect harmony. Local households still sun-dry vegetables and fruits on their terraces during summer, preparing for the months ahead. The famous red chili pickle, made specifically with Mathania chilies, is a testament to how Jodhpur transformed its fierce sun from a challenge into an advantage. The Old City’s Secret Recipes The khoba roti, for instance, is a flatbread with intricate patterns created by skillful finger impressions, each depression holding precious ghee. Another local specialty is the boondi curry, where tiny droplets of gram flour batter are fried and then simmered in a yogurt-based gravy spiced with local masalas. The Influence of Marwari Culture Jodhpur’s large Marwari community has significantly influenced its cuisine. Their emphasis on vegetarian cooking led to innovations like the badam pyaaz ki sabzi, where almonds and onions are combined in a rich gravy. The community’s expertise in using dried ingredients resulted in dishes like papad ki sabzi, where papad is transformed into a curry, and sangri ki sabzi, made from desert beans that can last for months. Contemporary Jodhpur isn’t just preserving its food culture; it’s evolving it. Creative chefs are making fusion dishes like mathania mirch ice cream and ker sangri stuffed pasta. The city’s famous Makhaniya Lassi has inspired new desserts, including Lassi cheesecake and Lassi kulfi. The Craft of Spice Blending Every Jodhpuri kitchen has its own spice blends, with recipes passed down through generations. The local garam masala differs from other regions, incorporating more coriander seeds and black cardamom. The famous dhaniya jeera powder of Jodhpur includes roasted watermelon seeds, giving it a unique nutty flavor. Community and Food, The Social Aspect During festivals like Gangaur and Diwali, neighborhoods come alive with food sharing traditions. The practice of “sanjha chulha” (community cooking) still exists in some old city areas, where families take turns cooking for each other, ensuring that traditional recipes are preserved and passed on. Each dish tells a story of adaptation, preservation, and creativity. Whether it’s the use of dried vegetables, the unique spice blends, or the transformation of simple ingredients into complex flavors, Jodhpur’s food culture stands distinct from its Rajasthani cousins. As you wander through the blue washed streets, trying out these unique flavors, you’re experiencing more than just food; you’re tasting centuries of tradition, innovation, and the desert’s influence. The city’s culinary heritage, much like its mighty fort, stands as epitome to the enduring spirit of Marwar.

Flavors of the Pink City: A Food journey from Dawn to Dusk

June 18, 2025, 11:38 am

The walls of the pink city’s buildings contain centuries of food tradition. As the early sun covers the town in pink colors, foodies may go on a food trip through Rajasthan’s traveling lanes, tasting unique delicacies that have stood over time. The city’s food scene resonates with its royal roots, with each dish telling a story of creative thinking, survival, and festivity. A Traditional Rajasthani Breakfast In the old city’s narrow lanes, the aroma of freshly made kachori fills the air. These crispy, flaky pastries stuffed with spiced moong dal and served with tangy tamarind chutney are a breakfast staple. Hot pyaaz ki kachori, filled with a spicy onion mixture, offers a better way to start the day. No Rajasthani breakfast is complete without the iconic mirchi vada, green chilies stuffed with spiced potato filling dipped in gram flour batter, and deep fried to golden perfection. Pair these with a cup of masala chai served in traditional clay cups, and you’ll understand why locals swear by this morning ritual. The breakfast scene also features the lesser known but equally delightful rabdi pyaaz, where slow-cooked rabdi (thickened milk) is served with crispy fried onions. This unique combination showcases Rajasthan’s food creativity. Mid Morning Delights, Street Food Safari Post the sunrise, the streets come alive with vendors setting up their carts. This is the perfect time to try gol gappa, the local version of pani puri, filled with spicy mint water and tangy tamarind water. The Rajasthani variant often includes a special masala that gives it a unique kick. Around the corner, you’ll find vendors preparing dal baati churma, Rajasthan’s most celebrated dish. Watch in fascination as they roast the baati (hard wheat rolls) in coal fire, crush them, and serve them drenched in pure ghee alongside panchmel dal (five lentil curry) and sweetened churma. The lanes also offer tikki chaat, where spiced potato patties are smashed and served with an array of chutneys, yogurt, and crispy sev. Don’t miss the raj kachori, a large crispy puri filled with an assortment of ingredients, including sprouted moong, pomegranate seeds, and spicy chutneys. The lunch royalty, Royal Rajasthani Thali Rajasthani thali, in all of its magnificence, is a royal dish that includes Ker sangri, which is a desert bean and berry preparation unique to Rajasthan; then there is Gatte ki sabzi, the gramflour dumplings in spicy yogurt curry; there is very famous Laal maas, the fiery mutton curry that’s a speciality of the Rajput culture; along with that, enjoy Bajre ki roti, a pearl millet flatbread slathered with ghee; Pittod ki sabzi, steamed gramflour cakes in yogurt gravy; chakki ki sabzi; A dish made from wheat dough dumplings, papad mangodi ki sabzi, sun dried lentil dumplings in gravy, Bajra khichdi, a hearty pearl millet and lentil preparation, and the spicy and bullet-like addition to the dish is the famous Rajasthani Lahsun ki chutney, a fiery garlic chutney that’s a local favorite. Evening Sweet and Savory Delights As the afternoon heat goes away, the pink city’s sweet tooth comes alive. In the bustling lanes of the city markets, you’ll find Ghevar, The honeycomb-patterned sweet disk soaked in sugar syrup, often garnished with pistachios and rabdi, Mawa kachori, sweet dumplings stuffed with khoya and dry fruits, a specialty during festivals, Balushahi, the flaky, deep fried pastry glazed with sugar syrup, Kalakand, the grainy milk cake that melts in your mouth, Raj bhog, very large rasgullas stuffed with saffron-flavored khoya, Chhena malpua, a cottage cheese pancake soaked in cardamom-scented syrup. For savory cravings, try the crispy samosas served with mint chutney or indulge in pyaaz kachori. The evening is also perfect for trying Rajasthani rolls, flatbreads stuffed with spicy potato, paneer, or minced meat fillings. The Dinner Stories, A Grand Finale As night falls, the pink city offers its final tasty delights to make the day worth your experience and give you a wholesome experience of the place with its best and most famous dishes of Rajasthan. Traditional restaurants serve thali meals featuring Safed Maas, a mild yogurt-based meat curry; Dal Bati Churma, the trio that defines Rajasthani cuisine; Missi roti, a gram flour flatbread spiced with herbs; Kadhi pakoda, fritters in tangy yogurt curry; Raab, a warming millet drink perfect for desert nights; Khad khargosh, rabbit meat slow-cooked in earthen pots; Jungli maas, a minimalist meat preparation from hunting traditions; Ker sangri, desert beans and berries in a spicy preparation. Beyond the usual, street specials Throughout your food walk, look out for these lesser-known delicacies like Kalmi vada, kidney bean fritters that pack a spicy punch, Besan ke cheele, savory gram flour pancakes, Rajasthani kadhi, Unlike its counterparts in other states, Khad khargosh, a traditional hunting style preparation; Bajre ki raab, a warming winter drink made from pearl millet; Makki ki ghat, a cornmeal preparation unique to the region; Panchkuta, a dish made from five different dried vegetables; Kadhi pakoda, fritters in a yogurt-based curry. The Sweet Endings No food walk in Jaipur is complete without these delicacies, such as moong dal halwa, A rich dessert made from split yellow lentils, Malpua, Sweet pancakes drenched in sugar syrup, Mishri mawa, A specialty sweet made with crystal sugar, Choorma ladoo, Crushed baati mixed with ghee and sugar, Besan chakki, Gramflour fudge with cardamom, Gond ke ladoo, Energy rich sweets are perfect for winter. Tips for the Food Walker Start early to avoid the heat and crowds. Carry water and walk at a leisurely pace. Space out your meals to try more dishes Look for busy stalls with high turnover. Trust local recommendations. Observe hygiene practices. Carry some digestive aids. Wear comfortable walking shoes. Take breaks between heavy meals. Try to eat where locals eat. The pink city’s food culture is as rich and varied as its architectural heritage. From streetside stalls to heritage restaurants, every corner offers a new flavor, a different preparation technique, and a unique story. This food walk isn’t just about eating; it’s about experiencing centuries of food evolution, understanding how the harsh desert climate influenced cooking techniques, and appreciating the ingenuity of Rajasthani cooks who created a cuisine that’s both sustainable and spectacular. As you walk through the pink city, you’re not just trying out street food; you’re taking part in a living tradition that continues to evolve while staying true to its roots by experiencing the same taste and variety of food that the royal kings used to enjoy. Every bite tells a story of survival, celebration, and the indomitable spirit of Rajasthan’s people, who turned the limitations of a desert region into amazing food varieties and new taste combinations. The food of Jaipur is a reflection of the city’s ability to preserve its heritage while embracing change, making it a must-visit destination for food lovers from around the world.ii

Zomato Faces Backlash for Selling ‘Analogue Paneer’ to Restaurants: What Is This Fake Cheese?

June 18, 2025, 11:38 am

Zomato is facing criticism for offering “fake paneer” to restaurants through its B2B service, Zomato Hyperpure. Although the product is labeled “Analogue Paneer” on the Zomato Hyperpure website, the manufacturer markets it as “fit for tikka and gravy paneer dishes,” which has raised concerns about food safety. The issue of “fake paneer” gained traction after X user Sumit Behal shared his concerns on the social media platform, highlighting how restaurants do not inform customers about the use of this imitation cheese in their dishes. “India loves paneer dishes, and restaurants sell fake paneer made with vegetable oils without any disclaimer. They made you believe that you are eating healthy food by eating varieties of paneer dishes over junk food,” he stated on X. “This is being sold on the website of Zomato for restaurants,” added the Gurgaon resident. His post sparked backlash against Zomato Hyperpure for facilitating food adulteration.

India loves paneer dishes and restaurants sell fake paneer made with vegetable oils without any disclaimer They made you believe that you are eating healthy food by eating varieties of paneer dishes over junk food This is being sold on website of Zomato for restaurants pic.twitter.com/GJh3dspiy3
— Sumit Behal (@sumitkbehal) October 20, 2024

What is Analogue Paneer?

Analogue paneer, often referred to as fake or synthetic paneer, serves as a substitute for traditional paneer, crafted from cheaper, non-dairy ingredients. Unlike authentic paneer, which is derived from fresh milk curdled with lemon juice or vinegar, analogue paneer typically includes vegetable fats, starches, and other non-dairy components. On Zomato Hyperpure, one listing describes analogue paneer as being “made from skimmed milk and vegetable oil,” noting that its “milk fat is replaced with vegetable fat.”

Why Do Restaurants Use Analogue Paneer?

The primary reason is cost-effectiveness. On Zomato Hyperpure, 1 kg of analogue paneer is priced around ₹210, while authentic paneer typically retails for approximately ₹450 per kg. This price difference allows restaurants to increase their profit margins, especially since they often do not disclose the use of fake paneer in their menu items.

Health Risks Associated with Analogue Paneer

Many people, particularly vegetarians, consume paneer for its protein benefits. The use of fake paneer raises questions about its nutritional quality. Additionally, a significant portion of analogue paneer contains hydrogenated vegetable fats, which may have trans fats. These can be detrimental to cardiovascular health and may heighten the risk of heart disease, elevated cholesterol levels, and inflammation.

Ratan Tata’s Favorite: Discover Laganu Custard—A Parsi-Style Treat!

June 18, 2025, 11:38 am

Parsi cuisine has always offered a variety of delightful dishes, even if they haven't gained mainstream popularity like other cuisines. These dishes maintain their traditional flavors while presenting them in innovative ways. Following the sad passing of Shri Ratan Tata, his culinary preferences have come into the spotlight.

A Tribute to Ratan Tata

Ratan Naval Tata, a distinguished industrialist and philanthropist, and former chairman of Tata Sons, passed away at 86. Known for his dedication and simplicity, Ratan Tata had a fondness for traditional Parsi dishes, one of which is the iconic ‘lagan nu custard.’

What is Lagan Nu Custard?

[caption id="attachment_469870" align="alignleft" width="696"] Lagan Nu Custard[/caption] Lagan nu custard is a delightful Parsi dessert popular at weddings and served during Navjote ceremonies. This dish can be easily prepared at home and features a rich blend of milk, nutmeg, vanilla essence, and cardamom. Some sources suggest that this pudding is inspired by British custard. Traditionally served as part of a meal with 7-11 courses, lagan nu custard is baked in large trays and has a silky-smooth texture, making it a perfect choice for festive feasting.

Recipe for Laganu Custard

You can recreate Ratan Tata’s favorite dessert at home with these simple steps and ingredients.

Ingredients:

1 liter full cream milk
1 tablespoon charoli
¼ whole nutmeg
5 green cardamoms
½ teaspoon vanilla essence
3 eggs
200 grams sugar
20 almonds
30 milliliters rose water

Method:

Step 1: Begin by boiling the milk in a vessel and reduce it to half its volume. Grate a quarter of the nutmeg and add it to the mixture, along with 10 almonds. Stir in the vanilla essence and mix well. Allow the milk to cool, then preheat the oven. Step 2: In a separate bowl, beat the eggs and combine them with the reduced milk mixture. Pour this egg-milk mixture into a greased baking tray and sprinkle the remaining nuts on top. Place the tray in the preheated oven and bake for 30 minutes, or until the top is golden brown. Step 3: To check if the custard is properly baked, use a toothpick. Once done, remove it from the oven and garnish with chopped nuts for an appealing presentation. Cut the custard into desired shapes and serve warm.

Viral Video: Delicious Banana Milkshake Langar Everyone Is Raving About!

June 18, 2025, 11:38 am

Langar, or community kitchen, lies at the heart of Sikhism, embodying values of compassion, equality, and service. Meals are prepared and served to all, breaking down barriers and fostering selflessness and a sense of community.

A Viral Twist: Banana Milkshake Langar

A recent video that has gone viral on social media features a unique twist on traditional langar — banana milkshake. Shared on the Instagram account '@amritsarislive,' the footage shows Sikh men peeling a massive quantity of bananas and carefully placing them on a plate before blending them with fresh milk in a large mixer. The resulting creamy banana milkshake is then poured into sizable containers, ready to be served in small plastic glasses to visitors. The smiles and joyful expressions of those enjoying the refreshing treat indicate that this healthy variation was a resounding success. Watch:

View this post on Instagram

A post shared by Amritsar Is Live (@amritsarislive)

Social Media Reaction

Since its posting, the video has attracted nearly 10 million views in just seven days, impressing viewers across the internet. One user commented, “Itni khubsurat bhandara sirf Sikh hi karta hai (Only Sikhs can organise such a beautiful community meal).” Another user noted, “Punjabia wrga dil kise da ni ho skda (No one can have a heart like the Punjabis).” A third remarked, “Bilkul sahi aes trah da langar healthy aa coke band kro (Absolutely right, this kind of langar is healthy).” Many comments expressed admiration for the Sikh community's efforts in organizing such langars. While innovative takes on traditional langar have become popular in viral videos, they often spark discussions. Recently, volunteers who served pizzas at a langar stirred up debate online. While langars are known for their healthy, simple vegetarian meals like dal, roti, and rice, some users were not pleased with the modern twist. One commenter remarked, “Pizza can't compete with dal phulka,” while another added, “Simple dal roti is Guruji ka langar, so sorry pizza is not langar.”

Watch: How Karnataka’s Favorite Mysore Pak Is Prepared

June 18, 2025, 11:38 am

In India, sweets are integral to celebrations, whether for passing exams or acquiring a new car, as no festivity is complete without a box of mithai. While North India has its unique array of sweet treats, the South is renowned for its delightful desserts, with Mysore Pak standing out among them. This melt-in-your-mouth delicacy is crafted using gram flour and an abundance of ghee. Recently, food vlogger @foodie_incarnate filmed the process of making Mysore Pak at a shop in Karnataka, and the video has gone viral, attracting over 8 million views. The clip shows cooks adding gram flour and ghee to a churning machine, gradually incorporating more ghee as they mix. After adding sugar and additional ghee, the mixture is churned until it achieves a bouncy, shiny consistency. It is then spread onto food trays and flattened with a rolling pin. Once set, the sweet is cut into smaller pieces for packing and sale. Watch:

View this post on Instagram

A post shared by Amar Sirohi (@foodie_incarnate)

Since its release, the video has garnered significant attention online, with viewers sharing their reactions in the comments section. “I think it's amazing,” stated one foodie. Another person praised the process, saying, “First time I am seeing the process of making Mysore Pak. So clean and beautiful.” A third user added, “The cleanliness and hygiene followed is highly commendable,” while others expressed their love for the sweet, calling it their “favourite.” However, some critics raised concerns regarding the high sugar content, with one user remarking that it tastes “just like ghee” and another claiming that they are “not even using original ghee.”

Green Gold: Exploring the Nutritional Treasures of Rajasthan’s Cucurbit Dishes

June 18, 2025, 11:38 am

Rajasthan is known for its distinct cuisine, which creatively uses veggies that are farmed nearby. Cucurbits such as kachri, bottle gourd, ridge gourd, cucumber, and watermelon have a particular position among them; they move from being basic desert plants to delicious meals that entice the senses and feed the body. Kachri, The famous wild veggie of Rajasthan Maybe the most iconic ingredient in Rajasthani cooking is the kachri, a little fruit that resembles a melon that is local to the Desert. It is a classic in many traditional meals because of its acidic taste and resistance to the harsh desert environment. 1. Kachri ki Sabzi This simple yet flavorful dish is a famous household dish in Rajasthan. To prepare, finely chopped kachri is sautéed with onions, tomatoes, and a blend of spices including turmeric, red chili powder, and coriander. The result is a tangy, spicy side dish that pairs perfectly with bajra rotis (pearl millet flatbreads). Recipe: - Finely chop 250g kachri - Heat oil in a pan, add cumin seeds - Sauté chopped onions until golden - Add chopped tomatoes, turmeric, red chili powder, and coriander powder - Cook until tomatoes are soft - Add kachri, salt, and cook until tender - Garnish with fresh coriander leaves Nutritional Value: Kachri is rich in vitamin C, fiber, and antioxidants. This dish provides a good balance of nutrients while being low in calories, making it an excellent choice for weight management. 2. Kair Sangri While not exclusively a kachri dish, this iconic Rajasthani preparation often includes kachri for added flavor. Kair (desert beans) and sangri (clusters of beans) are cooked with kachri, creating a dish that embodies the essence of desert vegetation. Recipe: - Soak kair, sangri, and dried kachri overnight - Boil and drain the soaked ingredients - Heat oil, add cumin seeds, asafoetida, and red chilies - Add boiled kair, sangri, and kachri - Add turmeric, coriander powder, and amchur (dried mango powder) - Cook until well combined and serve hot Nutritional Value: This dish is a filled with nutrients. Kair and sangri are rich in protein and fiber, while kachri adds vitamin C and antioxidants, making it a nutritionally dense meal ideal for the harsh desert climate. Bottle Gourd, The Versatile Veggie Known locally as lauki or ghiya, bottle gourd is a cooling vegetable that finds its way into both savory and sweet dishes in Rajasthani cuisine. 1. Lauki ki Sabzi This simple, comforting dish is a common in many Rajasthani households. The mild flavor of bottle gourd makes it an excellent dish to add to your healthy greens. Recipe: - Peel and chop 500g bottle gourd - Heat oil, add cumin seeds and asafoetida - Add chopped onions and sauté until golden - Add ginger-garlic paste, turmeric, and red chili powder - Add chopped bottle gourd and cook until tender - Garnish with fresh coriander Nutritional Value: Low in calories and high in fiber, this dish aids digestion and hydration. The bottle gourd’s high water content (96%) makes it an ideal food for Rajasthan’s hot climate. 2. Lauki ka Halwa This sweet dish transforms the humble bottle gourd into a world class desert, showcasing the versatility of this vegetable. Recipe: - Grate 500g bottle gourd and cook until soft - Add milk and cook until it reduces - Add sugar, cardamom powder, and ghee - Cook until thick and garnish with nuts Nutritional Value: While indulgent, this dessert offers some nutritional benefits. The bottle gourd provides fiber and vitamins, while the milk adds calcium and protein. It’s a healthier alternative to many traditional Indian sweets. Ridge Gourd, The Ribbed veggie Known as turai in Hindi, ridge gourd is a common vegetable in Rajasthani kitchens, appreciated for its mild flavor and health benefits. 1. Turai ki Sabzi This simple stir-fry is a common way to prepare ridge gourd in Rajasthan. Its simplicity allows the vegetable’s natural flavor to shine through. Recipe: - Chop 400g ridge gourd into small pieces - Heat oil, add cumin seeds and asafoetida - Add chopped onions and sauté - Add turmeric, red chili powder, and coriander powder - Add ridge gourd and cook until tender - Garnish with fresh coriander Nutritional Value: Ridge gourd is low in calories and high in fiber, making this dish excellent for digestive health. It’s also rich in vitamins A and C, supporting immune function. 2. Turai ka Raita This cooling side dish is perfect for Rajasthan’s hot summers, combining the health benefits of ridge gourd with probiotic-rich yogurt. Recipe: - Grate 200g ridge gourd - Mix with whisked yogurt - Add roasted cumin powder, salt, and black pepper - Garnish with fresh mint leaves Nutritional Value: This dish is a nutritional powerhouse. The probiotics in yogurt support gut health, while ridge gourd provides fiber and vitamins. It’s an excellent way to stay hydrated and nourished in the desert climate. Cucumber, the Cool Refresher Cucumber has found its place in modern adaptations of local dishes, offering a cool, crisp contrast to spicy foods. 1. Cucumber Raita This simple side dish is a must have accompaniment to many Rajasthani meals, offering a cooling balance to spicy main courses. Recipe: - Grate or finely chop 1 cucumber - Mix with whisked yogurt - Add roasted cumin powder, salt, and black pepper - Garnish with fresh mint leaves Nutritional Value: Cucumber is hydrating and low in calories, making this raita an excellent choice for weight management. The yogurt provides probiotics and calcium, supporting gut and bone health. 2. Kakdi ki Sabzi This light, refreshing dish is gaining popularity in Rajasthan as a healthy alternative to heavier vegetable preparations. Recipe: - Chop 2 cucumbers into small cubes - Heat oil, add cumin seeds and green chilies - Add cucumbers, turmeric, and salt - Cook briefly to retain crunch - Garnish with fresh coriander Nutritional Value: This low-calorie dish is rich in vitamins K and C. The minimal cooking preserves the cucumber’s nutrients, making it a healthy addition to any meal. Watermelon, The Juicy and healthy green fruit Watermelon, while primarily eaten fresh in Rajasthan, has inspired some creative culinary uses, especially in the realm of beverages and desserts. 1. Tarbooz ka Sherbet This refreshing drink is a summer favorite in Rajasthan, offering hydration and natural sweetness. Recipe: - Blend 3 cups of deseeded watermelon - Strain the juice - Add black salt, roasted cumin powder, and mint leaves - Serve chilled Nutritional Value: Watermelon is rich in lycopene, an antioxidant that supports heart health. This drink is an excellent way to stay hydrated and boost antioxidant intake. 2. Watermelon Curry While not a traditional dish, this modern adaptation is gaining popularity in Rajasthan’s innovative culinary scene. Recipe: - Cut watermelon into cubes, removing seeds - Heat oil, add mustard seeds and curry leaves - Add chopped onions and green chilies - Add turmeric, red chili powder, and watermelon cubes - Cook briefly and garnish with fresh coriander Nutritional Value: This unique dish combines the hydrating properties of watermelon with the benefits of spices like turmeric, known for its anti-inflammatory properties. Health Benefits and Cultural Significance The use of cucurbits in Rajasthani cuisine goes beyond mere sustenance; it’s a reflection of the region’s ability to thrive in challenging conditions. These vegetables and fruits, adapted to the arid climate, offer significant health benefits particularly suited to desert living: 1. Hydration: With their high water content, cucurbits like watermelon, cucumber, and bottle gourd help maintain hydration in Rajasthan’s hot, dry climate. 2. Cooling Properties: Many of these vegetables are considered “cooling” in Ayurvedic medicine, helping to balance the body in a hot environment. 3. Digestive Health: The high fiber content in these cucurbits supports digestive health, crucial in a region where water scarcity can lead to digestive issues. 4. Nutrient Density: These vegetables provide essential vitamins and minerals, helping to combat nutritional deficiencies in a region where fresh produce can be scarce. 5. Versatility: The ability to use these vegetables in both savory and sweet dishes ensures a varied diet, even with limited ingredients. The transformation of bottle gourd from a simple vegetable into a sweet halwa showcases the creativity born of necessity making the most of available ingredients to create diverse and satisfying meals. The inclusion of cooling raitas and sherbets in the cuisine demonstrates an intuitive understanding of the body’s needs in a harsh climate, long before modern nutritional science confirmed these benefits. As modern dietary trends increasingly emphasize plant based, locally sourced foods, Rajasthan’s traditional use of cucurbits stands as a model of sustainable, healthful eating. These dishes, born of necessity and refined over generations, offer not just a taste of Rajasthan, but a Modern approach into a food culture that is at once ancient and remarkably relevant to contemporary nutritional needs.

The green cucurbits of Rajasthan: the epitome of nutrition and taste

June 18, 2025, 11:38 am

The cucurbit family of vegetables, which have flourished and become essential to the region’s food, economics, and health, is one of Rajasthan’s most notable agricultural exports. These desert fruits, which range from the tiny kachri to the versatile bottle gourd, the healthy ridge gourd to the refreshing cucumber and watermelon, demonstrate agricultural resourcefulness. Cultivating green hope in the desert Rajasthan’s dry climate, which features hot summers and little rain, makes farming extremely difficult. However, it is precisely because of these circumstances that special cucurbit growing methods have been developed. Farmers who have mastered soil management and water conservation in areas like Tonk, Jaipur, and the western districts have turned hardship into opportunity. Kachri is found in the sandy soils of western Rajasthan. This little fruit, which looks like a melon, is an example of how adaptable nature is since it grows in regions where other crops fail. The fruits of the kachri vines, which grew throughout the desert floor from July to October, offer local populations the prospect of economic growth and subsistence. Watermelons, the juicy giants of the cucurbit family, have made Tonk their home. Here, farmers have perfected the art of drip irrigation, nurturing their crops with precious water resources. The sight of vast watermelon fields, their dark green leaves a stark contrast to the desert sands, is a regional symbol of agricultural boost. Cucumber gardening has a new meaning in Jaipur. Protected farming is becoming more and more popular among farmers, who employ polyhouses to create controlled settings. This strategy increases output and quality while lengthening the growing season, establishing Jaipur as the state’s center for cucumber production. The nutritional powerhouses of the desert The cucurbits of Rajasthan are more than just crops; they’re nutritional goldmines, each offering a unique profile of vitamins, minerals, and health benefits. Kachri, is a powerhouse of nutrients. Rich in vitamin C, it boosts immunity, a crucial factor in the harsh desert environment. Its high fiber content aids digestion, making it a valuable addition to the local diet. Moreover, kachri’s natural antimicrobial properties have made it a staple in traditional medicine, used to treat various ailments from digestive issues to skin conditions. Bottle gourd, locally known as lauki, is one of the healthiest green vegetables. Grown extensively in areas like Kota, it’s a low-calorie, high-fiber food that’s excellent for weight management. Its high water content (over 90%) makes it an ideal food for hydration in Rajasthan’s hot climate. Rich in vitamins C and K, calcium, and iron, bottle gourd supports overall health, from strengthening bones to improving skin quality. Ridge gourd, grown in the arid western regions, is a nutrition rich vegetable. It’s an excellent source of dietary fiber, promoting digestive health. The ridge gourd’s rich vitamin C content boosts immunity, while its iron content helps prevent anemia, a common concern in rural areas. Its low calorie and high water content make it an ideal food for those looking to maintain a healthy weight. Watermelons and cucumbers, with their high water content (about 95%), are nature’s answer to Rajasthan’s scorching summers. They’re packed with essential nutrients. Watermelons are rich in lycopene, a powerful antioxidant that promotes heart health and may reduce the risk of certain cancers. Cucumbers, with their vitamin K content, support bone health, while their antioxidants help reduce inflammation in the body. The Cucurbits Journey in Rajasthan The cucurbits of Rajasthan have woven themselves into the fabric of local cuisine, each bringing its own unique flavor and texture to the table. Kachri, with its tangy-sweet flavor, is a versatile ingredient. It’s often sun-dried and powdered, used as a souring agent in curries and chutneys. The famous Rajasthani dish ‘Ker Sangri’ often includes kachri, adding depth and complexity to its flavor profile. Fresh kachri is also used in salads and raitas, providing a refreshing crunch to meals. Bottle gourd finds its way from the comforting ‘Lauki ki Sabzi’ to the indulgent ‘Lauki ka Halwa’; it showcases the vegetable’s adaptability. Its mild flavor makes it an excellent base for absorbing spices, while its texture adds body to curries and soups. In many Rajasthani households, bottle gourd juice is a popular summer drink, believed to have cooling properties. Ridge gourd, known locally as ‘turai’, is popular in every Rajasthani household and used in everyday cooking. It’s often prepared as a simple stirfry with spices or cooked with lentils to make a nutritious dal. Its slightly bitter taste complements the rich, spicy flavors of Rajasthani cuisine, providing a balanced meal. Watermelons and cucumbers are summer favorites, often consumed fresh. Watermelon juice is a popular refreshment, while cucumber finds its way into salads, raitas, and even as a cooling face mask in local beauty rituals. These fruits are not just food; they’re a part of the summer culture in Rajasthan, offering respite from the heat. The master sales of Rajasthani fruits These crops have opened new avenues for farmers, providing a sustainable source of income in a challenging agricultural landscape. Watermelon cultivation in Tonk has transformed the region’s economy. The fruit’s popularity and high yield have made it a lucrative crop for farmers. During peak season, Tonk’s watermelons find their way to markets across North India, bringing substantial returns to local growers. Cucumber farming in Jaipur, especially with the adoption of protected cultivation techniques, has seen a surge in productivity and quality. This has not only increased farmers’ incomes but has also led to the development of a robust supply chain, creating jobs in packaging, transportation, and retail sectors. The unique properties of kachari have upscaled opportunities beyond local markets. Its use in the food processing industry, particularly in the production of pickles and chutneys, has created a niche market. This has encouraged sustainable harvesting practices and provided additional income streams for rural communities. Bottle gourd and ridge gourd, being staple vegetables, ensure a steady income for farmers. Their relatively low production costs and high demand in local markets make them reliable crops for small and marginal farmers. Advantages of Cucurbit Cultivation in Rajasthan The success of cucurbits in Rajasthan is a result of several advantages that the region offers: 1. Climate Compatibility: The hot, dry climate of Rajasthan, while challenging for many crops, is ideal for certain cucurbits. This natural advantage reduces the need for extensive pest control measures. 2. Water Efficiency: Many cucurbits, particularly kachri and watermelon, are naturally adapted to water-scarce conditions. This makes them ideal crops for a state where water conservation is crucial. 3. Soil Suitability: The sandy soils of western Rajasthan, often considered poor for agriculture, are well-suited for cucurbit cultivation. This allows for productive use of land that might otherwise remain fallow. 4. Extended Growing Season: With proper techniques like protected cultivation, farmers can extend the growing season of cucurbits, ensuring a more consistent supply and income. 5. Nutritional Impact: In a state where malnutrition remains a concern, especially in rural areas, cucurbits offer an accessible source of essential nutrients, contributing to better health outcomes. 6. Cultural Significance: The deep integration of these vegetables in local cuisine ensures a consistent demand, providing market stability for farmers. The history of cucurbits in Rajasthan is one of adaptability and balance with the environment. In addition to growing in the severe desert climate, these simple fruits and vegetables have grown to become essential to the state’s agricultural economy and cultural character. The cucurbits of Rajasthan continue to sustain lives, feed bodies, and demonstrate the amazing potential of desert agriculture from the fields of Tonk to the kitchens of Jaipur, from rural marketplaces to urban supermarkets. These green vegetables from the desert are expected to become even more significant in Rajasthan’s agricultural and economic environment as the state progresses, striking a balance between tradition and innovation.

This Popular Delivery App Introduces a ‘Café’ for Quick Chai and Samosas in Just 10 Minutes!

June 18, 2025, 11:38 am

Blinkit, a company owned by Zomato, is preparing to launch a ‘Café’ feature designed for speedy snack deliveries. This new service will allow food lovers to enjoy their favorite samosas and chai in under 10 minutes, all from the comfort of their homes. The initiative caters to enthusiasts seeking convenient munching options.

Pilot Launch in Selected Cities

According to sources, the café feature will be introduced in pilot mode in select cities later this month, ensuring rapid deliveries of fast food items like sandwiches, chai, samosas, and more. This move positions Blinkit to compete with rival services like Zepto Café and Swiggy Café.

Competing with Established Players

Zepto initially launched its café feature in Mumbai last year and plans to expand its reach. This delivery app offers breakfast items, including coffee, tea, samosas, and croissants, delivered right to your door. In contrast, Swiggy has also introduced its café feature to meet customer demands, allowing users to order food with a promise of delivery in just 15 minutes. Recently, Swiggy launched ‘Bolt’ in six cities, focusing on delivering a selection of dishes within a 2 km radius from popular restaurants such as Chaayos, Eatfit, and Starbucks.

Reinforcing Blinkit's 10-Minute Delivery Strategy

The new Blinkit initiative aims to not only compete with its rivals but also emphasize its commitment to a 10-minute food delivery strategy. The delivery app plans to gradually expand its menu to include popular dishes like pasta and noodles, based on user feedback. Additionally, Blinkit is making significant strides in smaller cities. This initiative underscores Blinkit’s efforts to thrive in a competitive market while providing easy access to snack items in less than 10 minutes, capitalizing on the rising demand for convenient food options.

After Delivering Wrong Dish, Zomato Said…

June 18, 2025, 11:38 am

In an unusual incident, Zomato delivered an incorrect food order to a student in Hyderabad, prompting a peculiar reaction from the company. When the student, Ananya, raised her complaint about receiving chicken 65 instead of the ordered chicken manchurian, the response from Zomato was surprising: “please have it.”

The Mix-Up

Ananya placed her order for chicken manchurian through Zomato, but received chicken 65 instead. After noticing the error, she contacted Zomato’s customer care, a task made challenging since the introduction of their AI chatbot, Zia, which handles customer complaints. Despite her efforts, the customer care representative, Syeda, was unable to resolve Ananya’s issue and instead encouraged her to “please have” the incorrect dish. Ananya shared a screenshot of her conversation on X, expressing her frustration: “I ordered chicken manchurian, not chicken 65.”

Customer Reactions

After five minutes, Syeda replied, “We request you to please have it… we are sure you will love it.” Ananya shared the exchange on social media, captioning it “Average Zomato experience.” The post quickly gained traction, accumulating nearly half a million views in just one day.

average zomato experience pic.twitter.com/8EcoP9SN1P
— ananya? (@ananyapotatoe) October 14, 2024

Reflecting on the bizarre response, Ananya said, “I was frustrated but that response was so unexpected that I just burst out laughing.” Later, Zomato contacted her to offer a full refund for the incorrect order.

Social Media Buzz

Many users on X found humor in Zomato’s response, sharing their own customer service experiences. One user commented, “Better than asking for photos of missing items,” while another remarked, “Zomato customer care is a joke. Scammers at best. I’ve switched to Swiggy.” A user named Ishan tagged Zomato’s CEO, Deepinder Goyal, urging him to improve customer care responses, stating, “Hey Deepinder Goyal, improve your customer care responses, instead of just blindly running after profitability to keep shareholders happy.” In response to the viral post, Zomato issued its standard reply: “Hi Ananya, we’re truly sorry for the trouble you have faced. This is not the kind of experience we ever wanted for you. Shoot us a DM with your registered phone number/order ID, and we'll get things sorted at the earliest.”

Raise a glass and sip the adventure this international gin & tonic day

June 18, 2025, 11:38 am

Ahead of the International Gin & Tonic Day, celebrate the bold, botanical world of G&T—a drink that’s both simple and refreshingly complex. Whether for a casual get-together or a sophisticated soirée, the classic gin and tonic is a perfect choice. And what better way to mark the occasion than with impeccable homegrown gin brands. Here are two recipes for you to savour and try at home

The Himalayan Prescription

Crafted with 11 handpicked, traceable botanicals and distilled over 9 hours, Kumaon & I deliver a unique taste that transports you to the heart of the Himalayas. This provincial gin, bursting with ingredients like coriander seeds, thuner leaves, Himalayan juniper berries, and timur (a peppery berry reminiscent of Szechuan), creates a sensory journey unlike any other. Each sip echoes the region’s rugged yet delicate landscape, offering both complexity and refreshment in every pour. Ingredients

Kumaon Gin infused raw turmeric- 45ml
Ginger orange syrup – 15ml
Lime- 15ml
Tonic - splash

Method

Mix all the ingredients and shake them
Pour the drink in an AP Glass and garnish it with a thyme brunt and serve

Jin JIJI G & T

Derived from the Hindi word जिजीविषा (Jijivisha), meaning a zest for life, Jin JiJi embodies the spirit of vitality and celebration. With botanicals like Tulsi (holy basil) and chamomile, it brings an herbaceous, aromatic elegance that transforms your classic G&T into a masterpiece. One sip and you’ll find yourself captivated, tempted to make it your go-to choice year-round. Ingredients:

60ml Jin Jiji IDG
Tonic water (top up)

Method:

Fill a highball glass with ice.
Pour in 60ml Jin Jiji IDG over the ice.
Top up with tonic water, stirring gently to mix.
Garnish with a fresh orange slice and a sprig of basil for a fragrant finish.

Millets for diabetics: The low-glycemic supergrain

June 18, 2025, 11:38 am

Millets, once a staple in traditional diets, are now gaining recognition as a superfood, especially for diabetics. These small, nutrient-dense grains offer numerous health benefits, particularly for those managing blood sugar levels. Here’s why millets are a great choice for diabetics and how they can be incorporated into daily meals.

Low Glycemic Index (GI)

The glycemic index (GI) measures how quickly foods raise blood sugar levels. Foods with a high GI cause a rapid increase in blood sugar, while those with a low GI release sugar more slowly and steadily. Millets have a low GI, which means they don’t cause sudden spikes in blood glucose levels. This makes them an excellent carbohydrate option for diabetics, as they help in maintaining stable blood sugar levels throughout the day.

Rich in Fiber

One of the key reasons millets are beneficial for diabetics is their high fiber content. Fiber slows down the absorption of sugars in the bloodstream, which helps regulate blood sugar levels. It also aids in digestion and promotes a feeling of fullness, preventing overeating and helping with weight management—a crucial aspect for many diabetics. Millets like pearl millet, foxtail millet, and finger millet are particularly rich in dietary fiber.

Packed with Essential Nutrients

Millets are not just about managing blood sugar; they also provide essential nutrients that support overall health. They are rich in:

Magnesium: Helps improve insulin sensitivity and regulate blood sugar levels.
Iron and Calcium: Essential for bone health and overall well-being.
B Vitamins: Support metabolism and energy production, which is especially important for maintaining an active lifestyle.

These nutrients help diabetics manage their condition while ensuring they receive balanced nutrition.

Improved Insulin Sensitivity

Studies have shown that regular consumption of millets can improve insulin sensitivity. This means that the body can use insulin more effectively, leading to better blood sugar control. The combination of fiber, magnesium, and other plant compounds in millets is believed to play a role in enhancing insulin function, making them a great addition to a diabetic-friendly diet.

Gluten-Free and Easily Digestible

For those who have gluten intolerance along with diabetes, millets offer an excellent gluten-free alternative to wheat and other grains. They are easy to digest and do not cause the bloating and discomfort often associated with gluten-containing foods. This makes millets a suitable option for a wide range of dietary preferences and needs.

Versatile and Easy to Incorporate

One of the biggest advantages of millets is their versatility. They can be used to make a variety of dishes, from breakfast porridges and salads to main courses like khichdi, upma, and even baked goods. Millet flour can be used to make rotis, pancakes, and bread, offering a nutritious alternative to traditional wheat-based products. Their mild flavor makes them easy to incorporate into different cuisines and recipes, ensuring that diabetics don’t have to compromise on taste while managing their condition.

Best Millets for Diabetics

Pearl Millet (Bajra): High in fiber, protein, and essential minerals, making it ideal for blood sugar control.
Finger Millet (Ragi): Rich in calcium and amino acids, perfect for managing diabetes and maintaining bone health.
Foxtail Millet (Kangni): Low in GI and packed with iron and B vitamins, great for stabilizing blood sugar.
Barnyard Millet (Sanwa): Low in calories and high in fiber, making it a good option for weight management.

For diabetics, managing blood sugar levels can be a daily challenge. Millets, with their low glycemic index, high fiber content, and nutrient-rich profile, offer a simple and effective way to keep blood sugar in check while providing balanced nutrition. Easy to cook and versatile, millets can be included in everyday meals, making them a practical and delicious option for those looking to manage diabetes through diet.

Theobroma Success: From One Room Bakery To Rs 3,500 Crore Giant

June 18, 2025, 11:38 am

Bakery chain Theobroma is reportedly in the final stages of acquisition, with a staggering valuation projected at ₹3,500 crore. If successful, this deal could set a new benchmark for cash exits by founders in India, surpassing previous records.

Major Acquisition in the Works

According to The Economic Times, ChrysCapital is close to finalizing the acquisition of Theobroma Foods, along with Belgian Waffle Co, for a combined valuation ranging from ₹3,200 crore to ₹3,500 crore. Aviral Bhatnagar, an investor with A Junior VC, stated that this acquisition could become the largest cash exit for a founder in India, marking a significant milestone for sisters Tina and Kainaz Messman, who established Theobroma in 2004.

The Journey of Theobroma

Theobroma has evolved from a one-room bakery to a national chain boasting 225 outlets across India. Sisters Kainaz Messman Harchandrai and Tina Messman Wykes launched the bakery two decades ago, driven by Kainaz’s experience and passion for baking. In her 2020 book, The Theobroma Story: Baking a Dream, Kainaz shared that the bakery idea emerged after she sustained a back injury while working as a pastry chef at Oberoi Udaivilas. With training from Le Cordon Bleu in London and support from their mother’s small home-run baking business, the sisters secured ₹1.5 crore in capital from their father to launch Theobroma. The first outlet opened in Mumbai's Colaba area on Dussehra in 2004. Struggling to name their venture, a friend suggested "Theobroma," derived from Greek, meaning "food of the gods."

Filling a Market Gap

At a time when India's baking scene was still developing, Kainaz and Tina identified a niche catering to urban youngsters craving affordable European-style brownies and desserts. They prioritized premium ingredients and accessible luxury, quickly gaining popularity. However, despite their success, Theobroma faced challenges with funding and expansion due to high upfront costs associated with maintaining quality. It wasn't until 2014 that the founders secured their first loan of ₹5 crore, which enabled them to expand beyond their initial outlet.

A New Chapter Ahead

Now valued at ₹3,500 crore, Theobroma is attracting significant interest for a potential acquisition. If the sale proceeds, the founders stand to achieve one of the largest cash exits for a bakery chain in India. This development serves as a testament to their remarkable journey from a modest one-room bakery to a national powerhouse in the baking industry.

This Restaurant Is Crowned ‘India’s Best’, The Name Is…

June 18, 2025, 11:38 am

Situated in the vibrant heart of Mumbai, The Bombay Canteen is renowned not only for its delectable dishes but also for honoring India's rich culinary heritage. Since its inception in 2015, this restaurant has transformed the presentation of Indian cuisine, seamlessly merging nostalgia with innovation to provide an extraordinary dining experience. Recently, it was recognized as the Best Indian Restaurant in the country by The World Culinary Awards. These awards are determined by a combination of public voting and expert nominations, highlighting the finest achievements in culinary arts. They celebrate everything from celebrated chefs and restaurants to groundbreaking food concepts and exceptional hospitality, showcasing the best culinary talent on a global scale. The Bombay Canteen faced competition from notable establishments like Delhi’s Indian Accent, Olive Bar & Kitchen, and Plum by Bent Chair, as well as Bombay’s own Masque and Masala Library. Last year, Indian Accent was crowned the top winner.

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Celebrating India’s Culinary Diversity

Founded by Chef Floyd Cardoz, Yash Bhanage, Sameer Seth, and Thomas Zacharias, The Bombay Canteen was created to honor India’s diverse regional flavors. The founding team was committed to presenting familiar Indian dishes with a modern twist, utilizing seasonal and locally sourced ingredients. Their ambition was to provide not just a meal, but a cultural experience with every dish, reflecting the traditions of home-style cooking from various Indian states. From the beginning, The Bombay Canteen set itself apart by offering a menu that showcases the breadth of Indian culinary traditions, drawing inspiration from the coastal regions of Kerala to the bustling streets of Punjab. Each dish, while rooted in tradition, is creatively reimagined to surprise and delight diners.

Innovative Takes on Traditional Recipes

What distinguishes The Bombay Canteen is its dedication to using indigenous ingredients and traditional cooking methods in innovative ways. The restaurant's ever-evolving menu celebrates India's regional diversity, highlighting dishes inspired by local flavors, obscure recipes, and seasonal produce. One of the restaurant's standout offerings is the Desi Tacos, which substitutes the traditional taco shell with a Gujarati flatbread known as thepla, filled with an array of Indian-inspired toppings. Another favorite is the Keema Kaleji Toast, featuring spiced minced lamb and liver atop freshly toasted bread, blending comfort food with street-style essence. The restaurant also prioritizes lesser-known ingredients such as foraged greens from tribal areas, rare grains, and ancient vegetables, which enhance the authenticity of the menu.

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The Bombay Canteen’s commitment to seasonal ingredients is further illustrated through its “Canteen Calendar,” which features new dishes throughout the year, aligned with fresh, available produce. For instance, during the monsoon season, diners may encounter bhutta (corn) prominently featured, while summer dishes highlight the vibrant tastes of mangoes, kokum, and jackfruit.

A Cornerstone of Mumbai’s Food Scene

In under a decade, The Bombay Canteen has emerged as a staple of Mumbai’s culinary landscape and a representation of India’s evolving food scene. Its focus on revitalizing traditional Indian cuisine and commitment to utilizing local, seasonal ingredients has garnered numerous awards and recognition, securing positions on prestigious global restaurant lists.

Healthy and Delicious Samak Rice Dishes for Navratri Fasting

June 18, 2025, 11:38 am

Navratri, a festival dedicated to worshipping Goddess Durga, is celebrated with great devotion across India. During this period, many people observe fasting and follow a specific diet that excludes regular grains like rice, wheat, and lentils. One of the most popular alternatives to rice during fasting is Samak rice, also known as barnyard millet. It is a nutritious, gluten-free grain that is light on the stomach, making it ideal for fasting. In this article, we will explore some of the best Samak rice dishes to enjoy during Navratri, blending taste and health effortlessly.

Samak Rice Pulao

Samak Rice Pulao is a fragrant, one-pot dish that resembles regular rice pulao but is made with barnyard millet. It is loaded with vegetables like potatoes, carrots, and peanuts, and flavored with cumin seeds, black pepper, and green chilies. This dish is not only delicious but also packed with nutrients like fiber, iron, and calcium, making it a perfect option for Navratri meals. Recipe Tip: Add fresh coriander leaves and a squeeze of lemon juice for a burst of freshness.

Samak Rice Khichdi

For a simple, light, and nourishing meal, Samak Rice Khichdi is the go-to dish during Navratri. Made by cooking samak rice with potatoes and mild spices like cumin, sendha namak (rock salt), and green chilies, this khichdi is easy to digest and keeps you full for longer. It's often paired with a bowl of yogurt or vrat-special raita for a wholesome, balanced meal. Recipe Tip: Top the khichdi with a dollop of ghee to enhance the flavor and richness of the dish.

Samak Rice Idli

A vrat-friendly twist on the popular South Indian dish, Samak Rice Idli is a soft and spongy idli made from samak rice and yogurt. The batter is fermented, giving the idlis a light texture and mild tangy flavor. Serve them with vrat-special coconut chutney or peanut chutney for a perfect Navratri breakfast or snack. This dish is not only healthy but also provides a great source of protein and fiber. Recipe Tip: Steam the idlis in a traditional idli steamer for perfect fluffiness.

Samak Rice Dosa

Another South Indian favorite that can be enjoyed during Navratri is Samak Rice Dosa. This crispy dosa is made with fermented samak rice batter, similar to the idli batter. Stuff it with vrat-friendly aloo (potato) filling and serve it with a side of coconut chutney for a satisfying meal. The dosa is a perfect blend of crispiness and flavor, making it an enjoyable dish during fasting. Recipe Tip: Use ghee instead of oil to cook the dosa for a richer, vrat-friendly taste.

Samak Rice Kheer

If you’re craving something sweet during your fast, Samak Rice Kheer is the perfect dessert. This creamy and rich kheer is made by cooking samak rice in milk, sweetened with sugar or jaggery, and flavored with cardamom. It is garnished with almonds, cashews, and raisins for added texture and taste. This vrat-friendly dessert is not only delicious but also provides a comforting end to your Navratri meal. Recipe Tip: Add saffron strands to the kheer for a royal touch and enhanced flavor. Samak rice, or barnyard millet, is an excellent substitute for regular rice during Navratri fasting. It is light, nutritious, and can be used in a variety of dishes, from savory pulaos and khichdis to sweet kheer. Whether you are looking for a main course, snack, or dessert, Samak rice dishes offer a delicious way to maintain your energy levels while adhering to the fasting guidelines. Try these healthy and flavorful dishes to enjoy a wholesome and fulfilling Navratri fast!

Taramira Seeds- Adding special flavors to Rajasthani cuisine

June 18, 2025, 11:38 am

Rajasthan stands as the primary growing region for taramira in India, with major production occurring across several districts. The arid landscape and harsh climate of the state provide an ideal environment for this resilient crop. Districts such as Jaipur, Tonk, Sawai Madhopur, Sri Ganganagar, Bhilwara, and Dausa have emerged as the leading producers of taramira. Among these, the Jaipur district takes the lead in production, cultivating taramira on an impressive 15,670 hectares of land. This extensive cultivation results in an annual yield of 10,032 metric tons, showcasing the crop’s importance to the local agricultural economy. The success of taramira cultivation in Jaipur has inspired other districts to increase their production, contributing to the overall growth of the crop in the state. When we look at the bigger picture, Rajasthan as a whole dedicates a substantial 54,315 hectares to taramira cultivation. This extensive farmland produces a staggering 37,877 tons of taramira each year, with an impressive yield of 697 kg per hectare. These numbers not only highlight the crop’s significance in the state’s agricultural portfolio but also underscore its adaptability to the region’s challenging growing conditions. Perfect for Rajasthan’s Climate The success of taramira in Rajasthan can be attributed to its remarkable ability to thrive in arid and semi-arid conditions. This makes it perfectly suited to Rajasthan’s climate, characterized by low rainfall, high temperatures, and prolonged dry spells. The crop’s adaptability to these harsh conditions has made it a favorite among local farmers who struggle with water scarcity and unpredictable weather patterns. Taramira is primarily grown as a rabi (winter) crop in Rajasthan. The sowing season typically begins in October and extends into November, coinciding with the cooler temperatures that follow the monsoon season. The crop then grows through the winter months, benefiting from the milder temperatures and occasional winter rains. Harvest time arrives in February and March, just as the weather begins to warm up again. One of the most remarkable features of taramira is its low water requirements. In a state where water is a precious commodity, this characteristic makes taramira an invaluable crop. Its drought resistance allows it to survive and thrive in areas where other crops might fail, making it an excellent choice for Rajasthan’s water-scarce regions. This adaptability not only ensures a stable yield for farmers but also contributes to the sustainable use of the state’s limited water resources.

Benefits of Taramira Cultivation

The cultivation of taramira brings a multitude of benefits to Rajasthan’s agricultural landscape, extending far beyond its culinary uses. Let’s delve deeper into these advantages: 1. Soil Improvement: Taramira plays a crucial role in soil conservation. Its deep root system penetrates the soil, helping to prevent erosion by binding the soil particles together. This is particularly important in Rajasthan, where wind erosion is a significant concern due to the arid climate. As the roots grow and decay, they also add organic matter to the soil, improving its structure and fertility over time. 2. Ideal for Crop Rotation: Farmers in Rajasthan have long recognized the value of taramira in crop rotation systems. As a member of the Brassicaceae family, taramira offers a break from cereals and legumes commonly grown in the region. This rotation helps disrupt pest and disease cycles, reducing the need for chemical interventions. Moreover, taramira’s ability to fix atmospheric nitrogen enhances soil fertility, benefiting subsequent crops in the rotation. 3. Low Input Requirements: In an era where sustainable agriculture is gaining importance, taramira stands out for its minimal input requirements. Its natural drought tolerance means it needs very little irrigation, a significant advantage in water-scarce Rajasthan. Additionally, the plant has inherent pest-resistant properties, reducing the need for chemical pesticides. This not only lowers production costs for farmers but also promotes environmentally friendly farming practices. 4. Soil Fertility Enhancement: One of the most significant benefits of taramira cultivation is its positive impact on soil fertility. After the oil is extracted from the seeds, the remaining oil cake serves as an excellent organic fertilizer. When applied to fields, this oil cake improves the soil’s physical condition by enhancing its water-holding capacity and aeration. It also adds essential nutrients back to the soil, reducing the need for synthetic fertilizers in subsequent crops. 5. Nutritional Value: Beyond its agricultural benefits, taramira offers significant nutritional value. The seed oil is rich in essential nutrients, particularly potassium and Vitamin C. These nutrients not only contribute to human health when consumed but also make taramira an excellent feed for livestock. The nutritional profile of taramira adds to its overall value, making it a multifaceted crop that contributes to both agriculture and nutrition.

Medicinal and Nutritional Value

1. Traditional Medicine: Taramira has a long-standing place in the Unani system of medicine, one of the oldest forms of traditional medicine practiced in India. In this system, various preparations using taramira are used to treat a range of ailments. The seeds and oil are believed to have warming properties and are often used in formulations to treat respiratory conditions, rheumatism, and skin disorders. The oil is also traditionally applied externally to relieve muscle and joint pain. 2. Potential Diabetes Management: Recent scientific research has shed light on taramira’s potential role in managing diabetes. A study conducted on rats with induced diabetes mellitus showed promising results when treated with taramira oil. The research indicated that the oil helped reduce the effects of diabetes, potentially due to its high content of erucic acid and other bioactive compounds. While more research is needed to confirm these effects in humans, these findings open up exciting possibilities for taramira in the field of nutraceuticals and functional foods. 3. Nutritious Animal Feed: The oil cake left after extracting oil from taramira seeds is not just beneficial for soil fertility; it’s also an excellent animal feed. Rich in proteins and essential nutrients, this oil cake is particularly valued as cattle feed. Interestingly, farmers have long observed that cattle fed on taramira oil cake seem to be less susceptible to tick infestations. This natural pest-repelling property adds another layer of value to taramira cultivation, potentially reducing the need for chemical treatments in livestock management. 4. Human Nutrition: The oil extracted from taramira seeds is a powerhouse of nutrients.It’s particularly rich in omega-3 fatty acids, which are known for their anti-inflammatory properties and benefits for heart and brain health. The high vitamin C content in taramira oil contributes to its antioxidant properties, potentially helping to boost the immune system and protect cells from damage caused by free radicals. 5. Potential Cancer Fighting Properties: Preliminary studies have suggested that certain compounds found in taramira seeds may have anti-cancer properties. While this area requires much more research, it highlights the potential of this humble seed in future medical applications.

Delicious Dishes Made with Taramira

1. Upma: This popular South Indian breakfast dish gets a Rajasthani twist with the addition of taramira seeds. The seeds are lightly roasted and added to the semolina-based dish, imparting a nutty flavor and crunchy texture. The slight bitterness of taramira complements the mild flavor of upma, creating a balanced and satisfying meal. 2. Bagara Baingan: This classic Hyderabadi dish of stuffed eggplants is given a Rajasthani makeover with taramira. The seeds are ground into a paste along with other spices and used as a stuffing for the eggplants. The unique flavor of taramira adds depth to the dish, enhancing its overall taste profile. 3. Gajjar Kosambari: This refreshing carrot salad incorporates roasted and ground taramira seeds. The seeds add a crunchy texture and a slightly pungent flavor that pairs well with the sweetness of carrots. It’s a perfect example of how taramira can elevate even the simplest of dishes. 4. Tomato and Taramira Seed Pickle: Pickling is an art form in Rajasthan, and taramira seeds play a starring role in many pickle recipes. In this particular pickle, the seeds are dry roasted and mixed with chopped tomatoes, spices, and oil. The result is a tangy, spicy, and slightly bitter pickle that’s a perfect accompaniment to Rajasthani meals. 5. Quick Pickled Amba: This quick pickle features raw mango (amba) and taramira seeds. The seeds are lightly crushed and mixed with chopped raw mango, salt, and spices. The pickle is ready to eat in just a few hours, offering a burst of flavors that range from sour to spicy to slightly bitter. 6. Taramira ki Chutney: This spicy chutney is a staple in many Rajasthani households. Roasted taramira seeds are ground with garlic, red chilies, and salt to create a pungent and flavorful condiment that pairs well with almost any dish. 7. Taramira Raita: In this cooling side dish, roasted and ground taramira seeds are mixed into yogurt along with chopped cucumber and mint. The nutty flavor of the seeds adds an interesting dimension to the creamy raita. 8. Taramira Paratha: These flatbreads are stuffed with a mixture of ground taramira seeds, spices, and sometimes mashed potatoes. The stuffing gives the paratha a unique flavor and makes it a hearty meal in itself. 9. Taramira Kadhi: This yogurt-based curry incorporates roasted and ground taramira seeds into its spice mix. The seeds add a depth of flavor to the tangy kadhi, making it a perfect accompaniment to rice or roti. How Taramira Seeds Enhance the Dishes The unique properties of taramira seeds make them a versatile ingredient in Rajasthani cuisine. Here’s how they enhance various dishes: Oil Use: Taramira oil has a strong, pungent flavor that’s considered too intense for direct consumption by many. To make it more palatable, it’s often mixed with milder oils like mustard oil. This blending reduces the pungency while still imparting the unique flavor of taramira. The aged oil, however, is prized for its mellower taste and is used in pickling and as a unique salad or cooking oil. Spice Blend: Taramira seeds are often roasted and ground into a powder, which is then used in various spice blends. This powder adds a nutty, slightly bitter flavor to curries, chutneys, and pickles. The roasting process enhances the seeds’ natural oils, intensifying their flavor and aroma. Texture Enhancement: When used whole or lightly crushed, taramira seeds add a pleasant crunch to dishes. This textural element is particularly appreciated in salads, raitas, and certain types of bread where they provide a contrast to softer ingredients. Flavor Balance: The slight bitterness of taramira seeds helps balance sweet and sour flavors in many dishes. This is particularly useful in pickles and chutneys, where it adds complexity to the overall flavor profile. Nutritional Boost: By incorporating taramira seeds into various dishes, Rajasthani cuisine not only enhances flavor but also increases the nutritional value of meals. The seeds’ high content of omega-3 fatty acids and other nutrients contributes to the overall healthfulness of the dishes. Industrial and Export Benefits Beyond its culinary and agricultural importance, taramira has significant industrial applications and export potential: 1. Non-edible Applications: Taramira oil finds use in various industrial processes. It’s used in the manufacture of grease, serving as a lubricant in machinery. The oil is also utilized in soap production, contributing to the soap’s cleansing properties. In the plastics industry, taramira oil is used as a raw material in the production of certain types of polymers. Its high erucic acid content makes it valuable in the production of lubricants for specialized applications. 2. Export Potential: The unique properties of taramira make it a promising candidate for international markets. As the global demand for plant-based oils and proteins continues to grow, taramira could find new markets beyond India’s borders. Its drought-resistant nature and ability to grow in marginal lands make it an attractive crop for regions facing similar climatic challenges as Rajasthan. 3. Economic Importance: Taramira cultivation provides a significant source of income for small and marginal farmers in Rajasthan. As a low-input crop that can thrive in harsh conditions, it offers a reliable income source even in years when other crops might fail. The multiple uses of taramira - from culinary to industrial - ensure a steady demand for the crop, contributing to the economic stability of farming communities. 4. Sustainable Agriculture: As the world moves towards more sustainable agricultural practices, crops like taramira gain importance. Its ability to grow with minimal inputs and its positive impact on soil health align well with principles of sustainable farming. This could potentially increase its value in both domestic and international markets that prioritize environmentally friendly agricultural products. 5. Value-Added Products: There’s potential for developing value-added products from taramira, such as protein isolates or specialized oils for the cosmetic industry. Such products could open up new export markets and increase the overall economic value of the crop. The role of taramira seeds in Rajasthani cooking extends beyond simple seasoning. They are the easily accessible and representation of the area’s economic growth potential, with diverse cooking customs, and agriculture’s adaptation and durability. Taramira brings a unique flavor to food and value to the lives of people who farm it. It has spread from the fields of Rajasthan to dining tables throughout India

Til (Sesame) Delight: Indulging in Rajasthan’s Sweet Ladoo Traditions

June 18, 2025, 11:38 am

Sesame, known as “til” in Hindi, is often called the “Queen of Oilseeds” due to its high-quality edible oil and rich protein content. This ancient crop, believed to be native to India, has found a special place in the fields of Rajasthan’s farmers. Rajasthan, along with Madhya Pradesh, leads India in sesame production, accounting for about 23% of the country’s yield. This is no small feat. The golden seeds are more than just a crop here; they’re a part of the state’s agricultural heritage and tradition. Growing in the Desert Sesame grows in Rajasthan’s arid climate, making it a perfect crop for the state’s challenging environment. The main sesame-growing districts in Rajasthan include Pali, Sawai Madhopur, Jodhpur, Karauli, Bikaner, Jalore, Bhilwara, and Ajmer. These regions, spread across different agro-climatic zones of the state, contribute significantly to Rajasthan’s sesame production. During the 2021 season, sesame occupied nearly 3.05 lakh hectares in Rajasthan, with a total estimated production of 12.59 metric tons. The average yield stood at 412 kg per hectare, showcasing the crop’s resilience in the face of harsh growing conditions. It is More Than Just Oil While sesame is primarily known for its oil, it’s a nutritional powerhouse in its own right. The tiny seeds have major health benefits. They’re high in protein (18 to 25%) and contain a whopping 38 to 54% of edible oil. This oil is rich in oleic and linoleic acids, making it a heart-healthy choice. Sesame seeds are also a great source of cholesterol-lowering phytosterols. They’ve been found to help improve blood pressure and balance hormones. Moreover, these little seeds can boost nutrient absorption in the body, making them a valuable addition to any diet. Sesame in Rajasthani Cuisines Now, let’s dive into the most delicious part of our sesame story. Sesame seeds find their way into a variety of dishes, from sweets to savories, each showcasing its versatility. 1. Sesame Seed Laddoo: A Sweet Treat One of the most popular sesame dishes in Rajasthan is the Sesame Seed Laddoo. To make these laddoos, sesame seeds are first lightly roasted, bringing out their nutty flavor. Then, they’re mixed with melted jaggery and a touch of ghee. This mixture is then shaped into small, round balls. The result is a sweet, that’s crunchy on the outside and slightly chewy on the inside. The nuttiness of the sesame pairs perfectly with the caramel-like sweetness of the jaggery. It’s a treat that’s not just delicious but also nutritious, making it a favorite during festivals and as an everyday snack. 2. Sesame Halwa: A Rich Indulgence This rich, dense sweet dish is made in every household of Rajasthan with love, requiring patience and skills to prepare. The process starts with roasting sesame seeds until they’re golden and fragrant. Meanwhile, a sugar syrup is prepared, which is then mixed with the roasted sesame seeds and a generous amount of ghee. The mixture is then cooked slowly, stirring constantly, until it thickens and reaches a halwa-like consistency. The result is a decadent sweet that’s full of sesame flavor, with a texture that’s both smooth and slightly grainy. It’s often served warm, making it a perfect comfort food during Rajasthan’s cool winter evenings. 3. Churma Ladoo: A Festival Favorite While not exclusively a sesame dish, Churma Ladoo is a beloved Rajasthani sweet that often includes sesame seeds in its recipe. This dish is a staple during festivals like Holi, Diwali, and Ganesh Chaturthi, bringing a touch of sesame’s nuttiness to the celebrations. To make Churma Ladoo, wheat flour is first roasted in ghee until it turns golden brown. This is then mixed with powdered sugar, grated coconut, and of course, roasted sesame seeds. The mixture is shaped into round laddoos, sometimes with a surprise filling of melted jaggery in the center. The sesame seeds add a crunch and nutty flavor to these laddoos, complementing the richness of the ghee and the sweetness of the sugar. It’s a perfect example of how sesame integrates seamlessly into Rajasthan’s sweet traditions. 4. Til Papdi: A Crunchy Delight Til Papdi is another popular sesame-based snack in Rajasthan. These thin, crispy wafers are made from a dough of wheat flour, sesame seeds, and spices. The dough is rolled out thin, cut into diamond shapes, and then deep-fried until golden and crispy. The result is a savory snack that’s crunchy, nutty, and slightly spicy. The sesame seeds provide a delightful texture and their distinct flavor, making Til Papdi a favorite tea-time snack across Rajasthan. Sesame Beyond the Kitchen The crop is a significant source of income for many small and marginal farmers in the state. Its ability to grow in harsh conditions makes it a reliable crop even in years when other crops might fail. Moreover, sesame fits well into Rajasthan’s crop rotation systems. It’s often grown in rotation with wheat, green gram, or barley, helping to maintain soil health and providing farmers with diverse income sources throughout the year. The oil extraction process also provides additional economic opportunities. Sesame oil is used not just for cooking, but also in various industrial applications such as the manufacture of soaps, cosmetics, and lubricants. Sesame’s future As we look to the future, sesame continues to hold promise for Rajasthan’s agriculture and cuisine. Efforts are ongoing to develop disease-resistant varieties that can withstand challenges like the Alternaria blight. There’s also growing interest in organic sesame cultivation, catering to the increasing global demand for organic products. Chefs are experimenting with new ways to use sesame in both traditional and modern dishes. From sesame-crusted meats to sesame milk, the possibilities seem endless. As climate change poses new challenges to agriculture, sesame’s drought-resistant nature may make it an increasingly important crop. Its nutritional profile also aligns well with the growing consumer interest in plant-based proteins and healthy fats.

Idli Queen Wins Over Russian Foodie’s Heart in Mumbai | Watch

June 18, 2025, 11:38 am

Indian cuisine has captivated food enthusiasts worldwide with its rich flavors and diverse offerings. Among its treasures, the simple breakfast of South India, 'idli-sambar', has garnered a dedicated following. This humble dish has made its mark across the country. Recently, Russian influencer Mariia Chugurova shared a reel on Instagram as she tasted 'idli-sambar' on the lively streets of Mumbai. Known for her vibrant Instagram presence, Mariia took her followers on a delicious journey while sampling this iconic dish from a street vendor. The video begins with her approaching a vendor selling 'idli sambar' and 'vada sambar' from a bicycle. Mariia affectionately refers to her as the "Idli Queen," who presented her with a steaming plate of 'idli' and 'vada', accompanied by hot 'sambar' and chutney. After trying the dish, Mariia's previous view of 'idlis'—which she once thought bland—changed dramatically. She captioned the video, “Russian kudi found idli queen! You, a self-proclaimed non-Idli enthusiast, standing face-to-face with the Idli Queen herself—a wonderful lady with a magical touch in the kitchen. You decide to take a leap of faith and order a plate of those fluffy, steaming Idlis, secretly hoping this experience might just change your taste buds' minds.” Watch:

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Mariia encouraged her followers to visit the street vendor and try what she described as the "best idli" in Mumbai. She remarked, "As you take your first hesitant bite, expecting the usual blandness, something unexpected happens. The Idli, crafted with love and expertise by the Idli Queen, bursts with flavors you never thought possible. Suddenly, you're hit with a revelation—maybe Idlis aren't so bad after all." Her Instagram post also expressed the joy of sharing a smile with the vendor and recognizing the beauty of discovering hidden gems on Mumbai's streets. The reel has garnered over 1.7 million views and 84,000 likes. Commenters praised Mariia for trying 'idli-sambar' from a street vendor, and her followers appreciated how she articulated her emotions in the reel.

How Was Your Favorite Vada Pav Created? Meet The Inventor

October 3, 2024, 3:24 pm

Mumbai is often recognized by two things: Bollywood and Vada Pav! If you visit the city and do not try the culinary delight being sold around every corner of it, you have missed out. A 'vada' wrapped inside a 'pav', this simple street food dish became the highlight of Mumbai. But how? What's so special about this usual item which can be easily made within the parameters of one's kitchen? And more interestingly, where did it come from... To understand its origins, one must consider the cultural atmosphere of Mumbai in the 1960s. The South Indian community in Central Mumbai was flourishing, and Udipi restaurants were thriving, making dosa the go-to fast food breakfast. These eateries were predominantly owned by individuals who had recently moved to Mumbai, creating tensions with local authorities and business owners. This backdrop laid the groundwork for Balasaheb Thackeray to establish the Shiv Sena in 1966, promoting the idea of ‘Maharashtra being for the Maharashtrians’. Ashok Vaidya was among those inspired by this movement, deciding to set up a stall selling poha and batata vadas outside Dadar station—a busy hub for cotton mill workers in Central Mumbai.

How Was Vada Pav Created?

As the tale goes, Vaidya’s stall was positioned next to an omelette pav vendor, another beloved Mumbai breakfast option. Two versions of the origin story exist. One suggests that he and a colleague experimented by using a pav, inserting a batata vada in the center, adding garlic chutney (because no street food is complete without chutney), and serving it to adventurous customers. The other version claims that on a particularly hectic day, the omelette pav stall ran out of eggs, prompting Vaidya to offer his vadas as a substitute. Regardless of how it began, the combination quickly became popular, providing a convenient and filling meal for mill workers on the go.

The Journey to Iconic Status

Ashok Vaidya’s triumph not only contributed to his legacy but also inspired others in the community. The 1970s and 80s saw many mill closures, leaving numerous individuals struggling financially. Following Vaidya’s example, many began establishing their own vada pav stalls, further spreading the dish throughout the city and winning over many fans in the process. Even today, despite the encroachment of Western fast-food chains into India, nothing seems to diminish Mumbai’s affection for vada pav. Its low cost, widespread appeal to Indian tastes, and easy accessibility have solidified its status as a city icon. What began as Ashok Vaidya’s spontaneous creation has become a beloved symbol of Mumbai.

Ker Berry-Flavorful treat from the deserts of Rajasthan

June 18, 2025, 11:38 am

A desert state like Rahjasthan, where survival often seems like a miracle, grows a humble yet remarkable fruit known as the ker berry. This small, round fruit, no bigger than a marble, is nature’s resilience and the resourcefulness of Rajasthan’s people. Special Features What makes the ker berry special is its ability to thrive in harsh desert conditions where few other plants can survive. It grows on thorny shrubs that dot the sandy expanses of western Rajasthan, particularly in the Thar Desert region. These shrubs, with their deep root systems, can tap into underground water sources, allowing them to flourish even in the driest times. Botanical Background The ker berry, known scientifically as Capparis decidua, is a wild fruit that has been part of Rajasthan’s ecosystem for centuries. It’s not cultivated in the traditional sense but rather harvested from naturally growing shrubs. This makes it a truly local and sustainable food source, deeply connected to the region’s ecology. Unique Flavor Profile One of the most striking features of the ker berry is its taste. Unlike many fruits that are sweet or mildly tart, the ker has a strong, pungent flavor that’s often described as bitter or astringent. This unique taste might be off-putting at first, but it’s highly prized in Rajasthani cuisine. The berry’s intense flavor adds depth and complexity to many traditional dishes. Climate and Growth Conditions The climate of Rajasthan plays a crucial role in shaping the ker berry’s characteristics. The extreme heat and lack of rainfall create stress conditions that actually enhance the fruit’s flavor and nutritional content. It’s a perfect example of how challenging environments can produce extraordinary results in nature. Harvesting Process Harvesting ker berries is no easy task. The shrubs are covered in sharp thorns, making the collection process labor-intensive and requiring skill and patience. Local communities, especially women, are often involved in gathering these berries. The harvest season typically runs from March to April, providing a valuable source of income for many rural families. Versatility in Use What’s fascinating about the ker berry is its versatility. While it can be eaten fresh, it’s more commonly used in dried form. The berries are sun-dried, a process that concentrates their flavor and allows them to be stored for long periods. This made them an invaluable food source in the past when fresh produce was scarce in the desert regions. Culinary Significance In Rajasthani cuisine, ker berries are a staple ingredient. They’re used in various dishes, from pickles and chutneys to curries and stir-fries. One popular dish is ‘ker sangri’, where the berries are cooked with another desert bean to create a flavorful and nutritious meal. The use of ker in cooking is not just about taste; it’s a reflection of the resourcefulness of desert dwellers who learned to make the most of what nature provided. Nutritional Value The nutritional profile of ker berries is impressive, especially considering the harsh environment they grow in. They’re rich in proteins, fiber, and minerals like calcium and phosphorus. This makes them an important dietary supplement in regions where other fresh fruits and vegetables might be scarce. Medicinal Uses Interestingly, the ker plant isn’t just valued for its fruit. Various parts of the plant have been used in traditional medicine for centuries. The bark, roots, and leaves are believed to have medicinal properties, used to treat ailments ranging from joint pain to digestive issues. This holistic use of the plant showcases the deep knowledge and connection that local communities have with their environment. Research and Potential In recent years, there’s been growing interest in the ker berry beyond Rajasthan. Researchers are studying its potential as a drought-resistant crop that could be cultivated in other arid regions around the world. Its ability to grow with minimal water and resist pests naturally makes it an attractive option for sustainable agriculture in challenging environments. Ecological Importance The ker berry also plays a role in the local ecosystem. The shrubs provide shelter and food for various desert animals and birds. Their presence helps prevent soil erosion in the sandy terrain, making them an important part of desert conservation efforts. Conservation Challenges One of the challenges facing ker berry conservation is the changing landscape of Rajasthan. As more land is developed or converted for agriculture, the natural habitats of ker shrubs are sometimes threatened. This has led to efforts by local communities and environmental groups to protect these plants and promote sustainable harvesting practices. Cultural Significance The cultural significance of ker berries in Rajasthan goes beyond their use in food. They’re often mentioned in local folklore and songs, symbolizing resilience and the ability to thrive in tough conditions. In many ways, the ker berry embodies the spirit of Rajasthan – tough, resourceful, and uniquely adapted to its environment. Modern Appreciation As awareness of traditional foods grows, ker berries are finding new appreciation. Some innovative chefs are incorporating them into modern cuisine, creating fusion dishes that bring this ancient fruit to new audiences. This not only helps preserve traditional knowledge but also creates new economic opportunities for local communities. Future Prospects Looking to the future, there’s potential for developing value-added products from ker berries. Some entrepreneurs are exploring the creation of ker-based health supplements or natural preservatives, leveraging the fruit’s unique properties. These initiatives could provide new income streams for rural communities while promoting sustainable use of natural resources. Ker berry of Rajasthan is much more than just a wild fruit. It’s a crucial part of local cuisine and culture, and potentially a model for sustainable agriculture in arid regions. From its distinctive taste to its ecological importance, the ker berry continues to play a vital role in the life and landscape of Rajasthan, connecting people to their environment in a deep and meaningful way.

Dates – The Nutritional Powerhouse of Rajasthan

June 18, 2025, 11:38 am

The date palm stands tall as a symbol of sweetness. These trees, with their crown of feathery fronds, have found a home in parts of Rajasthan, offering a fruit that’s both a delicacy and a staple. Special Features What makes Rajasthan’s dates special is their ability to thrive in an environment that challenges most crops. These fruits, born from palms that reach towards the scorching sky, carry within them the essence of the desert - a concentrated sweetness that speaks of survival against odds. Varieties While many varieties of dates are grown worldwide, Rajasthan focuses on a few that are well-suited to its climate. The Barhee and Khuneizi varieties are popular choices, known for their ability to withstand high temperatures and produce sweet, flavorful fruit. Some farmers are also experimenting with the Medjool variety, prized for its large size and rich taste. Growing Regions Date palm cultivation in Rajasthan is primarily concentrated in the western parts of the state, particularly in districts like Jaisalmer, Barmer, and parts of Jodhpur. These areas, with their arid climate and sandy soils, provide conditions similar to the date palm’s native habitat. Climate and Cultivation The harsh climate of Rajasthan, often seen as a challenge for agriculture, is actually a boon for date palms. These trees thrive in the intense heat, with temperatures often soaring above 40°C (104°F) during summer. The low humidity and scarce rainfall typical of the region help prevent fungal diseases that can affect date palms in more humid areas. Irrigation Techniques While date palms are drought-resistant, they do require regular watering to produce quality fruit. Rajasthani farmers have adapted traditional and modern irrigation techniques to meet this need. Many use drip irrigation systems, which conserve water while ensuring the trees receive consistent moisture. Some farmers have revived ancient water harvesting techniques, creating small catchment areas around each tree to maximize the use of scarce rainfall. Harvest Season The date harvest in Rajasthan typically begins in late July and can extend into September. This timing coincides with the monsoon season, which presents both opportunities and challenges. The increased humidity can affect the fruit’s drying process, so farmers must time their harvest carefully to ensure the best quality. Stages of Ripeness Dates in Rajasthan are harvested at different stages of ripeness, each prized for different qualities: Khalal stage: The fruit is crunchy and sweet, with a vibrant yellow or red color. Rutab stage: Partially ripe, softer, and with a more intense sweetness. Tamar stage: Fully ripe, with a dark color and chewy texture. Each stage offers a unique flavor profile and is used in different culinary applications. Quality and Taste Rajasthan’s dates are known for their intense sweetness, a result of the region’s hot, dry climate. The fruit tends to be smaller than dates grown in more temperate regions, but what they lack in size, they make up for in flavor concentration. The low humidity during the growing season results in dates with a lower moisture content, giving them a chewy texture and long shelf life. Nutritional Value Dates are not just a sweet treat; they’re also a nutritional powerhouse. Rich in natural sugars, fiber, and essential minerals like potassium and magnesium, they provide a quick energy boost. In Rajasthan’s hot climate, dates serve as a natural way to replenish electrolytes lost through perspiration. Cultural Significance In Rajasthan, dates hold a special place in local culture. They’re often offered as a welcoming gesture to guests, symbolizing hospitality and sweetness. During religious festivals, especially in Muslim communities, dates play an important role in breaking fasts and as gifts. Economic Impact Date farming has emerged as a valuable alternative crop for Rajasthan’s farmers, especially in areas where water scarcity limits other agricultural options. The industry provides employment not just in farming but also in processing, packaging, and distribution. Some enterprising farmers have started producing value-added products like date syrup and date powder, creating new economic opportunities. Challenges Despite their suitability to the climate, date palms in Rajasthan face several challenges: Water scarcity: While drought-resistant, the trees still need consistent irrigation. Pest management: Red palm weevils and birds can damage crops if not managed properly. Post-harvest handling: The high sugar content makes dates susceptible to fermentation if not dried or stored correctly. Farmers are continually adapting their practices to address these challenges, often blending traditional knowledge with modern agricultural science. Research and Development Agricultural universities in Rajasthan are conducting research to develop date palm varieties even better suited to local conditions. There’s also ongoing work to improve pollination techniques and optimize water use in date orchards. Sustainable Practices Many date farmers in Rajasthan are adopting sustainable practices. Some are integrating date palms into agroforestry systems, planting other crops in the shade of the palms to maximize land use. Others are exploring organic farming methods, using natural pest control and fertilizers. Market Reach While most of Rajasthan’s dates are consumed within India, there’s growing interest in export markets. The unique flavor profile of these desert-grown dates is attracting attention from international buyers, particularly in the Middle East and Southeast Asia. Future Prospects As climate change makes some traditional crops less viable, the heat-loving date palm offers a sustainable alternative. There’s also potential for agritourism, with some farmers opening their orchards to visitors interested in learning about desert agriculture. Culinary Uses In Rajasthani cuisine, dates find their way into both sweet and savory dishes. They’re used in traditional desserts, added to savory rice dishes for a touch of sweetness, and even incorporated into chutneys and sauces. Some innovative chefs are experimenting with date-based products like date vinegar and date-sweetened beverages. From the sandy soils of the Thar Desert, these fruits emerge as sweet reminders of what’s possible when traditional knowledge meets modern agriculture.

Experience authentic north Indian cuisine at Loya

June 18, 2025, 11:38 am

Located in the luxurious Taj Palace, New Delhi, Loya is an exquisite restaurant that offers a vibrant and immersive dining experience centered around the rich tapestry of North Indian cuisine. With its name meaning “gathering for a feast,” Loya perfectly encapsulates its mission of bringing people together through the joy of food. A Culinary Journey Through North India Loya takes diners on a gastronomic journey that spans from the picturesque foothills of the Himalayas to the fertile plains of Punjab and the snow-capped mountains of Kashmir. The restaurant's menu features a carefully curated selection of authentic dishes that highlight the diverse flavors and traditional cooking styles of the region. An Inviting Ambience Upon entering Loya, guests are greeted by a stunning interior that marries contemporary design with traditional Indian elements. The ambiance is warm and welcoming, making it an ideal venue for gatherings with family and friends. The layout encourages communal dining, embodying the essence of Indian hospitality where food is meant to be shared. Menu Highlights Loya's extensive menu showcases a variety of appetizers, main courses, and desserts that celebrate North Indian culinary heritage:

Appetizers: Begin your meal with crispy samosas, tangy tamarind chutney, and marinated tandoori kebabs, each bite bursting with robust flavors.
Main Courses: Savor iconic dishes like the fragrant Rogan Josh and the creamy Butter Chicken, both prepared with locally sourced ingredients and traditional techniques.
Desserts: Conclude your meal with indulgent sweets like Gulab Jamun and Kheer, offering a nostalgic touch to the dining experience.

Innovative Cocktails Complementing the delicious food is Loya's newly launched cocktail menu, which features innovative drinks that incorporate local flavors and ingredients. Signature cocktails like the Masala Mule and Mango Mojito are crafted to enhance the vibrant tastes of the cuisine, adding a contemporary twist to traditional dining. Exceptional Service Loya prides itself on its attentive and knowledgeable staff, who are dedicated to providing an exceptional dining experience. Whether you’re curious about the origins of a dish or seeking recommendations, the staff is always ready to assist, ensuring that your visit is both enjoyable and informative. Why Choose Loya?

Authenticity: Loya is committed to preserving authentic North Indian recipes while showcasing the culinary diversity of the region.
Atmosphere: The vibrant ambiance and communal dining experience make it a perfect spot for celebrations and gatherings.
Quality Ingredients: With a focus on seasonal and locally sourced ingredients, Loya ensures that every dish is fresh and flavorful.
Culinary Innovation: The combination of traditional dishes with modern techniques and cocktails elevates the dining experience.

Loya at Taj Palace, New Delhi, is not just a restaurant; it's a celebration of culture, community, and culinary artistry. With its rich flavors, inviting atmosphere, and exceptional service, Loya invites guests to gather for a feast and create lasting memories. Whether you’re a local or a traveler, Loya promises an unforgettable dining experience that captures the essence of North Indian cuisine. Experience the culinary journey of a lifetime at Loya, where every meal is a celebration!

When five stars talk of seasonal, regional, local

June 18, 2025, 11:38 am

“Regional is the new national” – I can’t help but recall that showstopper line when I look at the growing craze for regional food. This line is borrowed from CII report -albeit it was used in quite another context, that of the entertainment sector, how Telugu (and South Indian) films have been taking the world of cinema by storm and becoming mainstream. Put that in the context of food, and you can already see how conversations shifting towards local Indian favourites such as Chaat, alu tikki, gatta curry, Champaran mutton- down from nukkad dhabas and mid-end restaurants to even five star hotels and upscale fine dining restaurants in top tier metro cities. There was a time when caviar was flown to India and that was the definition of luxury dining. But now with talk of conscious living, responsible tourism and sustainability, it is heartening to see the grand shift in luxury dining and even five stars are celebrating food that is local, seasonal, regional. Recently Le Meridien Delhi launched an immersive Chef’s Table experience titled “A Culinary Odyssey Through India” at one of its restaurants. According to Meena Bhatia, Vice President & General Manager Le Meridien New Delhi, “In a country like India, food is at the forefront of all celebrations. We have an amazing country with such vast cultural heritage, diverse geography and varied influences. The culinary heritage of India has an outstanding narrative and it must be preserved. Our menu at Eau de Monsoon restaurant celebrates the flavours, aromas and tastes of our time honoured recipes. Our focus has been on use of fresh and local produce, authenticity in cooking, and we are celebrating India’s most loved dishes.” This exclusive event took place in September 2024 and each dish was meticulously crafted using the freshest local ingredients and time-honoured cooking techniques. The five-course meal began with a flavourful Chaat platter, featuring the crispy Dilli Ki Palak Patta Chaat, the spicy Agra Ke Chowk Ki Tikki, and the tangy Benaras Ki Tamatar Chaat. This was followed by the Asparagus Shorba, and a selection of succulent Kebabs like the Teen Mirch Jhinga bursting with three kinds of peppers, the Lehsuni Chicken Tikka, Tandoori Lamb Barrah. For the vegetarians, there were even more compelling options such as umami-rich khumbh & Amaranth Galouti, Millet and fresh Fava Bean Kebab. According to Chef Davinder Kumar, Vice President Food Production Le Meridien New Delhi, “These recipes have been passed on from one generation to the other. Our focus has been on fresh, seasonal produce. We are only using local produce and fresh herbs and no preservatives. Health component has been kept in mind while curating the menu.” The main course offered a regional specialties such as Kerala’s Meen Moilee, a sole fish curry bathed in a Malabar tamarind sauce; the Kozhi Chettinad, a coastal Tamil Nadu chicken dish infused with aromatic spices and Champaran Mutton, an iconic dish from Bihar, slow-cooked to perfection. For the vegetarians, there was the wholesome Gahat Ki Dal, a traditional Uttarakhand lentil dish; the creamy, vegetable-filled Paneer Khaas; the Tarkari Stew-Appam, and the Rajasthani Gatta Curry and the fragrant Kashmiri Gucchi Pulao with an assortment of freshly baked Indian breads. Regional food connects the dots that nothing else can. Here cuisine meets culture. Besides it works for every one - pocket, people, planet.

Navratri 2024: 8 Oil-Free, No-Boil Sweet Dishes for Festivities

June 18, 2025, 11:38 am

Sweets have always played a central role in every festival. Whether you're craving post-dinner treats or just something to delight your taste buds, this festive season embraces a new trend: no-oil, no-boil methods. As we lean toward healthier lifestyles, you can enjoy desserts without the guilt. This approach is perfect for food enthusiasts looking to minimize kitchen time while still indulging in delicious treats. We’ve compiled a list of eight easy-to-make sweet dishes that will elevate your festive celebrations. Happy cooking!

Peanut Chikki

[caption id="attachment_457831" align="alignleft" width="696"] Peanut Chikki[/caption] If you're searching for delightful oil-free desserts this festive season, look no further than peanut chikki. Made with the goodness of jaggery and crunchy peanuts, this classic treat can be prepared quickly at home. For an enhanced flavor, consider adding ghee and a pinch of cardamom powder while melting the jaggery.

Fruit Cream

[caption id="attachment_457833" align="alignleft" width="696"] Fruit Cream[/caption] Complementing the no-oil, no-boil trend, fruit cream offers a refreshing mix of flavors with fresh fruits and cream. Ideal for those who enjoy chilled desserts, this sweet dish topped with nuts is a delightful change.

Dried Fruits Ladoo

[caption id="attachment_457834" align="alignleft" width="696"] Dried Fruits Ladoo[/caption] What could be better than a sweet dish packed with dried fruits? This easy-to-make ladoo not only serves as a dessert but also as a great snack to curb hunger pangs. Simply mix nuts, dates, and coconut in a bowl, shape into ladoos, and store in airtight containers for enjoyment later.

Coconut Burfi

[caption id="attachment_457836" align="alignleft" width="696"] Coconut Burfi[/caption] Another no-oil, no-boil option, coconut burfi is sure to please everyone. With its blend of coconut, cardamom, and milk, this treat is enjoyed across India under various names, including Tengai burgi and Nariyal burfi. Don't forget to garnish it with assorted nuts for a delightful crunch.

Date and Oats Smoothie

[caption id="attachment_457837" align="alignleft" width="696"] Date and Oats Smoothie[/caption] No dessert list is complete without a smoothie! Rich in fiber, a date and oats smoothie can make your feasting experience truly enjoyable. Blend soaked dates, milk, and oats in a blender, stir, and serve chilled for a hearty treat.

Modak

[caption id="attachment_457838" align="alignleft" width="696"] Modak[/caption] Who says modak can only be enjoyed during Ganesh Chaturthi? With a flavorful coconut and jaggery filling, this sweet treat is perfect for the festive season. This Maharashtrian favorite has gained popularity worldwide, making it a delightful option to try.

Beetroot Halwa

[caption id="attachment_457839" align="alignleft" width="696"] Beetroot Halwa[/caption] Made with beetroot, sugar, milk, and cardamom, this healthy beetroot halwa can even be prepared in the microwave for a quick dessert. While India boasts a variety of halwas, this lesser-known option topped with khoya and assorted nuts is a tasty choice that can be reheated for whenever you crave something sweet.

Adupila Samayal

[caption id="attachment_457841" align="alignleft" width="696"] Adupila Samayal[/caption] This South Indian dessert exemplifies the no-oil, no-boil method. Made with jaggery, rice flour, and coconut, Adupila Samayal is a unique addition to your sweet dishes. Create a smooth dough and stuff it with a delicious coconut and jaggery filling for a refreshing treat.

Watch: UK Man Cooks Authentic Dal Pakwan, Video Goes Viral

September 29, 2024, 6:26 pm

Jake Dryan, a UK-based food enthusiast, has been making waves on social media with his love for Indian cuisine. His culinary explorations, particularly showcased on Instagram, have drawn attention from food lovers across the globe. Dryan has set out on a mission to explore and cook a wide variety of Indian dishes. In his latest video, which has gone viral with nearly 800,000 views in just five days, Dryan made a homestyle version of Dal Pakwan. “Dal Pakwan for a preparation with no tadka—this is absolutely delicious! Go try it!” he said enthusiastically while preparing the dish from scratch, complete with two homemade puris. His simple yet authentic approach to cooking has resonated with viewers, particularly those who admire traditional Indian food. Watch The Viral Video Here:

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The internet’s response, especially from Indian audiences, has been overwhelmingly positive. One viewer commented, “This looks amazing, can’t wait to try it at home!” while another wrote, “Dal Pakwan is one of my favourites; seeing it made so effortlessly is inspiring!” Many have praised Dryan for presenting Indian cuisine in a way that feels accessible and easy to replicate. A fan remarked, “Who knew Dal Pakwan could look so easy to make?” reflecting how Dryan’s videos have made complex dishes seem approachable. This isn't Dryan's first attempt at Indian cooking. He previously shared a popular video of himself preparing Mirchi Vada, where he demonstrated how to stuff peppers with aloo masala before frying them. “Mirchi Vada! Peppers stuffed with aloo masala and dipped in gram flour!!!” he captioned the post, using hashtags like #rajasthani, #ukfoodie, and #desifood. His hands-on approach to mixing ingredients has further endeared him to his growing audience. Watch Here:

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As Dryan continues to experiment with Indian dishes, his followers are eagerly anticipating what he will cook next.

POIZ: Art, flavors & action

June 18, 2025, 11:38 am

The brand storyline for Poiz, is based on mise en scène ( French term ) which means the arrangement of scenery, on the stage of a theatrical production or on a film set. Poiz , the newly opened place in Gurgaon represents luxury like no other. Poiz is perfect for lunches, dinners, chill out get together for weekdays and casual hang out on weekends . The culinary screenplay has food for every palate. Each dish is arranged with the precision of a cinematographer framing the perfect shot, making the eating experience a sensory journey. The special includes dishes like Joojeh chicken kebab, Chicken Makhani cheese Naan, Lankan Boti Kebab, Brocolli and Parmesan croquette, Boregi cheese cigar, Bun & Bhaji, Ponzu Tofu sushi and more. The bar is equipped with the best spirits across the globe and Mixologist is surely stirring some best drinks. The place is designed like Theater and surely upgrades the design standards in Delhi-NCR. Spread across 10,000 sqft, Poiz exudes grandeur with its opulent statuario marble-clad walls, fine veneers, and exquisite tapestries. This vast, elegantly designed space combines sophisticated materials and impressive scale, offering a stunning backdrop for an exceptional dining experience. The terrace is a picturesque oasis, featuring lush palm trees swaying gently in the breeze. The French-themed patio enhances the ambiance with charming bistro tables, ornate ironwork, and soft, ambient lighting, blending tropical vibrancy with classic Parisian flair for a perfect dining retreat. The lounge is a stage where conversations flow like well-scripted dialogues, laughing echoes in sync with the music, and each sip of a beautifully made cocktail feels like a story twist. Poiz is complete experience where in you can enjoy live musical nights on Fridays and Saturdays. Not only this, family Sunday brunch awaits you.

‘Egg Sheeran’: Food Fan Art Takes the Internet by Storm

September 22, 2024, 3:35 pm

Ed Sheeran has enchanted millions of fans across the globe with his soulful melodies. While he’s adored for his music, a recent video highlights a unique way a foodie fan expressed their admiration for the artist. Shared on Instagram by @rubyperman, this "eggcellent" creation showcases Ed's face placed on a white plate, with the white part of an omelette shaped like his shirt.

Creative Culinary Design

The imaginative design also features Ed Sheeran's hands, pants, tie, and shoes, all crafted from nori seaweed. Adding to the charm, "Shape of You" plays in the background, enhancing the theme. The video has garnered over 42 million views, prompting a flurry of reactions in the comments. Watch:

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Fan Reactions

One user enthusiastically commented, “Eggcellent.” Another wrote, “Ed-ible Sheeran.” A third joked, “I thought the yolk was gonna be used for his hair, haha,” while someone else declared it “Eggs-quisite!” Other fans chimed in with creative puns, calling the dish "Egg-xtra ordinary" and expressing surprise with, “Didn't eggs-pert an egg-cellent egg-Sheeran.” Many echoed sentiments like, “Bruh, so awesome!!!!” One commenter humorously added, “This is egg-actly the type of content worth Sheeran with the world.” Others admired the pants, while one witty remark stated, “Bro eats Ed Sheeran for breakfast.”

F.R.I.E.N.D.S Turn 30! Celebrate With 8 Iconic Dishes From The Show

September 22, 2024, 3:08 pm

There is one thing that everyone loves despite anything, 'FRIENDS'! Obviously, the 90s sitcom featuring six people figuring out life with loads of laughter as they entered their 30s. Speaking of it, the beloved show has also crossed the marked and has just turned 30. Premiering in 1994, Friends became a global phenomenon, and despite the sadness following Matthew Perry’s unexpected passing, the anniversary serves as a chance to celebrate the impact the show has had on fans over the years. With its themes of love, loss, laughter, and of course, friendship, Friends has left a lasting impression on many lives. Each moment holds special memories, and as you gear up for your next binge-watch, there’s no better way to commemorate the occasion than by indulging in some of the show’s most iconic meals. From Joey’s sandwich obsession to Monica’s unforgettable Thanksgiving spreads, food was central to the lives of the six friends we all cherished. Here’s a countdown of eight memorable dishes that will transport you back to Central Perk and Monica’s kitchen, allowing you to celebrate the legacy of this beloved sitcom.

1. Rachel’s ‘Feet’ Trifle

The Thanksgiving episodes are some of the most unforgettable in Friends, especially the year Rachel Green decided to tackle the kitchen. She created a trifle that combined ladyfingers, jam, custard, raspberries, more ladyfingers, beef sautéed with peas and onions, additional custard, bananas, and whipped cream. Ross described it as tasting “like feet,” but out of kindness, everyone took a bite—except for Joey, who declared, “Custard? Good. Jam? Good. Meat? Goooood.”

2. Ross’s Turkey Sandwich

While Ross may not be the most likable character, viewers empathized with his struggles when his coworkers repeatedly stole his lunch. He finally snapped when someone ate Monica’s famous leftover turkey sandwich “with moistmaker”—a layer of gravy-soaked bread that enhanced the flavors of roast turkey, stuffing, and cranberry sauce. Honestly, we understand Ross; maybe it’s time to adopt Joey’s no-sharing food policy.

3. Chandler’s Floor Cheesecake

We’ve all justified snacking off the floor at times, but when Chandler accidentally receives a cheesecake delivery from ‘Mama’s Little Bakery, in Chicago, Illinois,’ his resolve is tested. He and Rachel, in one of the few major plots they share, start keeping the cheesecakes. They’re so delicious that even when they drop the box, they still indulge in a few floor bites. We’re left wondering what made these cheesecakes so extraordinary.

4. Monica’s Jam

Breakups can be tough, and everyone copes differently. After her split with Richard in Season 3, Monica embarked on a “Jam Plan,” turning her kitchen into a cottage industry making vast amounts of jam. Though she created many fantastic dishes on the show, including an army of lasagnas (one containing a ring), this jam became her obsession until she realized the costs outweighed her profits and decided to stop—much to Joey’s dismay.

5. Joey’s Meatball Sub

Joey takes food very seriously, so when he offered to share his meatball sub with Chandler as an apology, it was a true testament to their friendship. Known for his iconic “Joey doesn’t share food” policy and his special pizza order (two pizzas), he always embraced delicious new dishes. His go-to meal, however, is a classic New York-style Meatball Sub—herbed meatballs simmered in a tangy-sweet marinara sauce, nestled between buns. As Joey says, "half the taste is in the smell.”

6. Phoebe’s Cookies

A staunch vegetarian (except for a brief period during her pregnancy) and a bit quirky, Phoebe always had intriguing stories. One memorable tale involves her grandmother’s signature cookie recipe, which she planned to gift as a wedding present—only for it to be destroyed in a fire. As they attempt to recreate the cookies from memory, Phoebe reveals her grandmother’s name: Nestle Toulouse. They then realize it was simply the recipe on the back of a cookie dough packet.

7. Monica’s Mac and Cheese

Chandler has a complicated relationship with Thanksgiving food, as it brings back stressful childhood memories. So when he and Ross were in college and visited the Gellers for the holiday, Monica would make him a separate “righteous” Mac and Cheese. If that level of thoughtfulness (along with the awkward lead-up to its preparation) wasn’t a sign they were meant to be together, nothing was.

8. Coffee

Finally, we could argue that Friends had a seventh main character—Central Perk. This coffee shop hosted all the most memorable moments of the show, from Rachel and Ross’s initial meeting to heartbreaks and laughter, all accompanied by a steaming cup of coffee.

Why vitamin c is a must-have for your daily diet

June 18, 2025, 11:38 am

Vitamin C, or ascorbic acid, is a vital antioxidant that plays a crucial role in overall health. It's one of the most well-known vitamins, essential for various bodily functions. Since the human body cannot produce or store vitamin C, it’s necessary to obtain it regularly through diet. The Health Benefits of Vitamin C

Immune Support

Vitamin C is celebrated for its immune-boosting properties. It enhances the production and function of white blood cells, which are essential in fighting infections. Additionally, it strengthens the skin's barrier function, helping to protect against harmful pathogens. Regular intake of vitamin C can reduce the severity and duration of the common cold.

Antioxidant Power

As a potent antioxidant, vitamin C neutralizes free radicals, unstable molecules that can cause oxidative stress and lead to chronic diseases such as heart disease, cancer, and aging. By neutralizing these harmful molecules, vitamin C supports overall health and longevity.

Skin Health

Vitamin C is crucial for healthy skin. It promotes collagen synthesis, a protein essential for skin elasticity and wound healing. Collagen production naturally declines with age, leading to wrinkles and sagging skin. By boosting collagen production, vitamin C helps maintain firm, smooth, and youthful skin. Its antioxidant properties also protect the skin from damage caused by UV rays and environmental pollutants, reducing the risk of skin aging and skin cancer.

Iron Absorption

Vitamin C enhances the absorption of non-heme iron, the type of iron found in plant-based foods. This is vital for the production of hemoglobin, the protein in red blood cells that carries oxygen throughout the body. By improving iron absorption, vitamin C helps prevent iron deficiency anemia, especially in vegetarians and vegans. To benefit from vitamin C, include a variety of rich sources in your diet:

Citrus Fruits: Oranges, lemons, limes, and grapefruits.
Berries: Strawberries, raspberries, blueberries, and blackberries.
Bell Peppers: Red, yellow, and green peppers are high in vitamin C.
Leafy Greens: Spinach, kale, and Swiss chard.
Broccoli and Brussels Sprouts: Cruciferous vegetables rich in vitamin C and other nutrients.
Tomatoes: Fresh tomatoes and tomato-based products like sauces and juices.

Vitamin C is indispensable for health, supporting everything from immunity to skin and heart health. Ensuring a diet rich in vitamin C through fruits and vegetables is crucial for maintaining health and preventing diseases. Simple dietary changes, like adding citrus fruits or bell peppers to your meals, can make a significant difference in your well-being.

Quick and refreshing fruit juices for a perfectly lazy weekend brunch

June 18, 2025, 11:38 am

On Sundays, one looks forward to having a hearty brunch with friends and family, and a good glass of freshly prepared juice is usually the welcome addition. These fruit drinks will work well with any brunch spread and aims to give any brunch a sweet healthy treat. In this regard, here are nine of the quickest and easiest refreshing fruit juices you can make at home:

Orange Juice

Staple of any brunch orange juice, being a good source of vitamin C, it is not only good for immunity but also lifts one’s mood with its sweetness. The taste of freshly made orange juice is probably the most pleasant addition to the breakfast. Adding a bit of mint or sprinkling some ginger will also work wonders.

Mango Juice

It’s impossible to resist fresh mango juice . So rich, so silky smooth, and sweet, it is delicious! Besides being tasty, fresh mango juice is also very healthy since it contains a lot of vitamins A and C. For a wonderful experience simply mix it with a drop of lime and ice cubes.

Pineapple Juice

Pineapple juice is a good option for a tangy or thirst-quenching drink. Its tangy and sweet elements make it the perfect dish to help your guests clear their palates after indulging in rich pancakes or waffles. It has an enzyme called bromelain which is helpful in digestion thus making it ideal in consuming after a heavy meal. For a tastier twist, add more mint and lemon.

Watermelon Juice

Watermelon juice is almost always pretty low in calorie content, it makes a rather enjoyable thirst quencher.It contains only pure fruits and hence requires no added ingredients making it great especially on a hot weekend brunch. Watermelon juice is not only high in water but it is also rich in lycopene which is a strong antioxidant beneficial for the heart. Serve chilled for a truly refreshing effect.

Pomegranate Juice

Pomegranate juice is a rich source of antioxidants that boost your heart health. A bright red, sweet, and mildly tangy juice an excellent brunch addition. Soda water or lemonade can be added and served over for more taste.

Mosambi Juice

Mosambi is also called sweet lime juice due to the citrus undertone that follows a light sweet taste. Hydro-aroma helps in natural cooling and is best for hydration.

Melon Juice

Melon juice, particularly the cantaloupe and honeydew varieties, is a naturally refreshing drink that contains a high sweet taste which is very appealing too. Due to its water-rich balance and subtle flavor, it is ideal for serving during a light elegant meal such as brunch. For a tart flavor, squeeze some lemon or lime in on top with a teaspoon of honey if you have a sweet taste preference.

Apple-Carrot Juice

Apples and carrots’ natural sweetness work well together in this crispy pair. Besides being delicious, apple-carrot juice is loaded with vitamins A and C hence great for boosting the immune system. Mix in just the right amount of ginger so as not to overpower and you will have a juice that cools and revives all at the same time.

Mixed Berry Juice

All the strawberries, blueberries, and raspberries are all sweet, and succulent, and mashing up most of it produces a thick antioxidant-rich juice. Berry juice is fresh and sweet but with a bit of sourness that perfectly suits businesses' multi-course sweet and non-vegetarian spicy brunches. If that doesn’t appeal to you, you can throw in a banana and some yogurt for a smoothie. With these nine refreshing juices, your weekend brunch will be nothing short of perfect. Try adding herbs like mint or basil for more taste. These small tweaks can transform a simple fruit juice into a gourmet experience. Sahil Arya is the Co-Founder & Director of Juice Guys.

Honey & Dough: A journey from neighborhood bakery to full-fledged café

June 18, 2025, 11:38 am

Honey & Dough, which began as a cozy neighborhood bakery in 2016, has grown into a popular café over the past three years. Here’s a detailed look at how this delightful venture has evolved, with highlights on its offerings and future plans:

From Bakery to Café

Initial Beginnings: Started in 2016 as a bakery in Defence Colony, Honey & Dough aimed to meet the need for a quality neighborhood bakery.
Transformation: Over time, with growing customer demand, the bakery expanded its vision to become a full-fledged café.
New Locations: The café has expanded with new outlets in areas like Janakpuri, Pitampura, Model Town, Greater Kailash, and more.

Menu Evolution

Extensive Café Fare: Honey & Dough now offers a variety of pizzas, burgers, wraps, pastas, sandwiches, and burrito bowls.
Pizza & Burgers: Known for unique options like Volcano Pizza and soft-bun burgers, including Mexican Veggie and Peri Peri Chicken.
Sandwiches & Wraps: Popular choices include Mediterranean Veggie Focaccia Sandwich, Peri Peri Chicken Sandwich, and a range of wraps like Cottage Cheese Shawarma.
Small Eats: A selection of soups (e.g., Burnt Garlic Tomato Basil), salads, bruschettas, and the ever-popular Garlic Bread and Fries.
Healthy Options: Salads like Green Apple Feta Cheese Salad and protein-rich Burrito Bowls for health-conscious diners.

Bakery Excellence

Pastry & Cake Legacy: Honey & Dough continues to excel in its bakery products, offering classic cakes like Belgium Truffle Cake and special occasion theme cakes.
Croissants & Puffs: French-inspired croissants and savory puffs remain crowd favorites, offering flavors like Almond Croissant and Chilli Paneer Puff.
Breads & Merchandise: In addition to cakes, they also offer freshly baked breads, cookies, granola bars, teas, and coffees.

Ambiance & Interiors

French-Inspired Décor: The café interiors are reminiscent of a classic French patisserie, creating an inviting ambiance perfect for a leisurely café experience.
Charming & Cozy: Designed to make customers feel comfortable, the café's décor is warm and elegantly European, offering a soothing retreat in the bustling city.

Commitment to Quality

High-Quality Ingredients: Honey & Dough takes pride in sourcing top-quality ingredients to ensure the consistency and taste of its products.
Chef-Curated Menu: After months of research, the menu was designed to balance comfort food with sophisticated flavors, making each meal memorable.
Service & Customer Trust: Impeccable service has earned the café the loyalty of patrons, with high praise for both its food and customer experience.

Café Highlights

Signature Dishes: Standout items include their Peri Peri Penne Arabiatta, Veg Ratatouille Lasagne, and the indulgent Lamb Sloppy Joe Burger.
Beverage Menu: Complementing the food is a variety of coffees, teas, and refreshing drinks, perfect for a café outing.
Price Range: With prices starting at Rs 500, the café remains affordable and accessible, appealing to a broad customer base.

For more information or to place an order, visit their website at www.honeyanddough.in or follow them on Instagram @honeyndough for updates on new offerings and promotions. .

Hidden Gems of India: Colocal Chocolate Factory

June 18, 2025, 11:38 am

In Delhi NCR’s Dhan Mill Compound, Chhatarpur, is a sweet haven that will transport you to a world of pure imagination. Colocal, India's first live chocolate factory, is a revolutionary concept founded in 2020 by the visionary duo, Sheetal and Anshi, who dared to dream big. Since its inception, Colocal has been delighting Delhiites with its unique blend of chocolate, cuisine, and community. As you step into Colocal, you're enveloped by the heavenly aroma of melting chocolate, expertly crafted by skilled chocolatiers who transform cocoa beans into edible gold treats! The rustic-chic interiors, adorned with vintage chocolate-making equipment and modern accents, create a warm and inviting ambiance that makes you feel like you're in a real-life Willy Wonka factory. The crown jewel of Colocal, however, is its live chocolate factory, where you can witness the magical process of chocolate creation, from bean to bar. I watched in awe as expert chocolatiers carefully roast, grind, and temper the finest cocoa beans to create an array of mouthwatering treats and Anshi took me through each process in detail. For those who want to learn about the art of chocolate-making from the founders themselves, Colocal in Dhan Mill is the place to be as they offer a free-of-cost tour of their world-class chocolate factory; how cool is that! As I explored the chocolate factory, we discovered the secret to Colocal's success: high-quality ingredients, expert craftsmanship, and a passion for innovation. My culinary journey at Colocal included sipping on the Vietnamese Chocolate Iced Coffee, a bold and rich blend of strong Vietnamese coffee and velvety chocolate. I also indulged in the Cookie Blend, a heavenly concoction of creamy and crunchy that left us craving more. The appetizers, Zucchini Fries and Chicken Bruschetta, were equally impressive. The Zucchini Fries were crispy, light, and perfectly seasoned, while the Chicken Bruschetta was a flavorful delight with perfectly grilled chicken on a bed of fresh tomatoes and basil. The Cheese Garlic Bun was a revelation as the soft, warm bun was generously filled with melted cheese and garlic, making it a comforting and delicious treat. For the main course, I savored the Pesto Pasta Salad and Mushroom Ricotta Tortellini. The Pesto Pasta Salad was fresh and vibrant, with the pesto adding a delightful burst of flavor. The Mushroom Ricotta Tortellini was a creamy, rich dish that was packed with flavor. The tortellini was perfectly cooked, and the combination of mushroom and ricotta was simply divine. My visit to Colocal was a truly unforgettable experience, a testament to the power of chocolate and community to bring people together. Whether you're a chocolate aficionado, foodie, or simply looking for a unique experience, Colocal is a must-visit destination that will leave you with sweet memories and a craving for more. What: Tour of India’s first Live Chocolate Factory Where: Colocal Chocolates, Dhan Mill Compound, Chattarpur Timings: 11:00 AM - 11:00 PM on weekdays; 8:00 AM - 11:00 PM on weekends Cost: It’s a walk in tour and For Free!

Grandma’s ‘Healthy Laddoo’ Recipe Goes Viral | Watch

September 16, 2024, 5:25 pm

Laddoos, a beloved Indian sweet often associated with high sugar, ghee, and refined flour, have traditionally been viewed as an unhealthy treat. However, certified nutritionist Rachna Mohan is challenging this notion with a nutritious take on the classic dessert. In a viral Instagram Reel, Rachna’s mother makes her social media debut, demonstrating a simple, health-focused recipe for laddoos. The video, titled 'Meri maa ki debut reel' (My mother's debut reel), has attracted significant attention, amassing over 4.5 million views in just three weeks. In the video, Rachna’s mother prepares the laddoos by dry-roasting a mixture of ajwain (carom seeds), saunf (fennel seeds), pumpkin seeds, black pepper, cashews, almonds, and fox nuts, which are then ground into a fine powder. Besan (chickpea flour) and chana flour are added to ghee, forming the laddoo mixture. A text overlay reads, “Grandma’s weight loss recipe without sacrificing sweets,” highlighting the health benefits of the dessert. Rachna’s caption further explains the laddoo's versatility: “One laddoo every day, whether you're dealing with infections, joint pains, digestion issues, studying, or just had a baby.” The post's positive reception is evident, with many users asking for the full recipe. One user requested, “Would you please share the recipe with the proper ratio of all ingredients?” Another commented, “Welcome to your mom—please could you share the exact quantities of each ingredient? Looks yummy and very healthy. Would like to make it for my son who leaves for boarding school in 5 days.” Watch:

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A post shared by Rachna Mohan (@fit.with.rachna)

Despite the overall praise, some viewers expressed concerns about the recipe’s calorie content. One person wrote, “But calories bahoot hai (It has a lot of calories), ghee is a lot.” Another asked, “Ma'am, diabetic wale bhi kha sakte hai kya? (Can people with diabetes eat this?)” Several users appreciated the heartwarming family aspect, with one commenting, “Finally, mother is here, you say how did you feed me like this?” Another wrote, “Wow...moms are amazing. Could you please ask Auntie to share some recipes for weight gain for boys? Thank you.” However, not everyone was convinced of the recipe's health benefits. One user expressed doubts, saying, “Reason for increased cholesterol, high blood pressure, triglycerides, high sugar too. The only benefit is the high fiber from the lentils.”

Served Unsafe Sauce With Bread Pakodas A Decade Ago, This Chandigarh Rail Vendor Is Now Fined Rs 30,000

September 15, 2024, 1:19 pm

A food vendor at Chandigarh Railway Station has been fined Rs 30,000 after being found guilty of violating the Food Safety and Standards Act. The penalty was imposed by Chief Judicial Magistrate (CJM) Sachin Yadav for serving tomato sauce deemed "unsafe for human consumption" with bread pakoras and samosas.

Case Background

The case against Sushil Kumar of Classic Caterers was initiated based on a complaint by Chandigarh Food Safety Officer (FSO) DP Singh. In August 2014, during an inspection at Platform Number 2, the FSO discovered Kumar serving tomato sauce from a 5-liter plastic container that lacked proper labeling. Kumar claimed the sauce was purchased at Rs 25 per liter from the open market, but he failed to provide a purchase bill.

Unsafe Sauce Findings

The FSO team purchased two liters of the tomato sauce for Rs 50 from Kumar. The sauce was divided and tested, revealing 40 drops of formalin in each part. The sample was sent to the Punjab Food Analyst in Chandigarh on August 7, 2014, and declared unsafe for human consumption by a report dated August 19, 2024. Subsequent re-checks confirmed the sauce did not meet the Food Safety Act regulations.

Legal Details

During the trial, Kumar’s defense argued that procedural flaws existed in the sample collection and that the sample could have deteriorated due to hot and humid weather. CJM Sachin Yadav acknowledged these points but stated that Kumar had a duty to ensure the food met safety standards. The court ruled that Kumar was guilty and imposed the fine but acquitted Ravinder Singh, a nominee of Classic Caterers, due to insufficient evidence linking him to the adulterated sauce.

Is Ghee Tea The New Ghee Coffee? A Nutritionist Weighs In On The Latest Trend

September 11, 2024, 12:01 pm

Ghee has come a long way from being dismissed as calorie-rich clarified butter that health-conscious individuals avoided. Thanks to an expanding network of niche information, ghee has undergone a complete transformation in its nutritional reputation. Today, it’s recognized as both an internal and external miracle worker when consumed in moderation. Bulletproof coffee — black coffee with a spoonful of ghee — has made several comebacks in wellness circles, celebrated for its potential health benefits. But now, ghee tea is taking center stage. First things first: how do you make it? There are several ways to prepare ghee tea. Nutritionist Dr. Shilpa Arora recommends brewing black tea and adding a teaspoon of desi ghee. Other versions suggest adding ajwain and sugar to enhance flavor, while some even mix ghee into traditional doodh wali chai. But what’s the point of switching to ghee tea, especially when that morning cup of chai feels too precious to alter? According to Nutritionist and Ayurvedic doctor, Dr. Anjana Kalia, the benefits may be worth it. "Ghee is a very good source of fat-soluble vitamins like A, D, and E, along with being a great source of Omega 3 fatty acids. Having ghee in tea will over time help in enhancing metabolism as well as our skin's radiance. Not just this, it also acts as a lubricant and can work wonders for our joints," she explains. Dr. Kalia also points out that ghee tea has the potential to improve the body's absorption process and serve as an immunity booster. Her personal recommendation is black tea brewed with cinnamon, consumed alongside ghee. So, how does ghee tea compare to its coffee counterpart? Dr. Kalia notes that both are rich in antioxidants, but there are important differences. "Coffee being high in caffeine can lead to anxiety or jitters in some people, especially those with hypertension or migraine issues. In such cases, ghee tea makes for a better option," she elaborates. Switching to ghee tea might just be the upgrade your morning routine needs.

How nutritional misinformation effects chronic diseases

June 18, 2025, 11:38 am

In an information-packed social media, finding advice on diet and health is just a click away. But not everything you read is accurate or beneficial. For those battling chronic conditions like diabetes, cancer or heart disease, following misleading or incorrect nutritional advice can turn managing their health into a real challenge. What Is Nutrition Misinformation? Nutrition misinformation is when incorrect or deceptive information about food, diet and health circulates. This can come from various sources: social media, blogs, or even news outlets. Picture this: some influencers might rave about extreme diets or so-called “magic” foods that promise quick fixes for health issues. The catch? These claims often lack scientific backing. Why Is This a Problem?

Confusion About What to Eat: When people get bombarded with mixed signals about what’s healthy or not, it’s tough to figure out what’s truly good for them. Take diabetes management, for example. One influencer talks about Balancing carbohydrate intake is key and another influencer talks advises people to cut carbs entirely. This creates the chaos of confusion between what to eat and what not to eat. Effective dietary health advice should be clear and personalised.
Ignoring Real Treatments: Some misinformation implies that special foods or supplements can replace actual medications or treatments. This dangerous belief that xyz can reverse your diabetes can lead people to skip essential treatments, thinking that a “superfood” will solve their health issues. This approach can worsen health problems rather than improve them.
Stress and Confusion: Facing a flood of contradictory information can be overwhelming. People might jump from one trendy diet to another, only to find they don’t work. This constant stress and frustration can make it even harder to stick to a healthy eating plan that genuinely supports their condition.

How to stop nutrition Misinformation? Here’s how to stop nutrition misinformation:

Look for strong reliable Sources: Seek advice from trusted experts like doctors, registered dietitians, or credible health websites.Don't rely on someone who has a verified blue tick on social media. Also cross check your influencer. A true expert will always show their educational history somewhere on the net (linkedin, twitter). These sources base their recommendations on solid evidence.
Ask Healthcare Providers: If you’re unsure about what to eat or take, consult with your healthcare provider. They can offer guidance tailored to your specific health needs.
Be cautious of Quick Fixes: If a diet or supplement promises miraculous results without solid evidence, be wary. Quick fixes are often too good to be true.
Stay Informed: Educate yourself on healthy eating and learn to recognize unreliable information. This knowledge will help you make better choices and manage your health more effectively.
Report them:- In case you notice someone promoting misinformation related to food or health you can report them to the authorities. There is a report option in each post that you can use, thus you will be an active citizen contributing to the society by reporting the social media post.

Conclusion Nutrition misinformation can make chronic diseases more complex. By seeking accurate information and consulting with healthcare professionals, you can make informed choices. Avoiding false claims and sticking to evidence-based advice will help you stay on track with your health management and lead a healthier life. Garima Dev Verman, Certified Nutritionist and Medical Content Analyst with The Healthy Indian Project (THIP), A health literacy platform

Jasprit Bumrah named brand ambassador for American pistachio growers

June 18, 2025, 11:38 am

The India office of American Pistachio Growers (APG) has announced Jasprit Bumrah, one of the world’s leading cricket icons, as the brand ambassador for California-grown American pistachios for the 2024-25 season. Garth Thorburn, Minister Counselor for Agriculture at the US Embassy in India, expressed his excitement, saying, “Jasprit Bumrah's dedication to excellence makes him the perfect ambassador for APG. This partnership strengthens the bond between our nations and promotes a shared vision of health and wellness.” Bumrah, exclusively represented by RISE Worldwide, shared his enthusiasm about the collaboration: “I’m thrilled to partner with American Pistachio Growers. Nutrition plays a huge role in my performance, and pistachios are the ideal snack. They’re packed with protein and healthy fats, providing sustained energy throughout the day.” Dr. Siddhant Bhargava, celebrity nutritionist, emphasized the health benefits of American pistachios for athletes: “Rich in antioxidants and complete proteins, they aid in muscle regeneration and repair, offering essential nutrients for peak performance.” Sumit Saran, Indian representative for APG, highlighted the significance of the partnership: “Jasprit Bumrah’s achievements have inspired many, and we are proud to have him promote American pistachios to health-conscious consumers in India. With growing awareness about the health benefits of pistachios, demand continues to rise in India, a key market for us.” American pistachios are widely available across India through major e-commerce platforms and dry fruit retailers. Consumers can search for "California pistachios" to choose from a range of options. APG is a non-profit trade association representing over 865 growers in California, Arizona, and New Mexico. More information can be found at www.AmericanPistachios.in.

Savour the flavours of India at the Indian Republic Canteen

June 18, 2025, 11:38 am

The Indian Republic Canteen, located in Central Delhi, is a gastronomic delight that offers a unique blend of traditional and fusion Indian cuisine. The restaurant's ambiance is a perfect blend of modern and traditional aesthetics, creating a warm and inviting atmosphere that is both comfortable and chic. The culinary journey began with the Rajasthani Kachodi, a traditional Indian snack. The Kachodi was perfectly crispy on the outside, with a flavorful filling that was a delightful explosion of spices. It was a perfect start to the meal, setting the tone for the delicious dishes to follow. Next came the Paneer Steamed Momos, a fusion dish that combined the softness of paneer with the delicate texture of momos. The paneer was well-marinated and the momos were steamed to perfection, making it a dish that was both flavorful and satisfying. The Italian Samosa Rolls were a pleasant surprise. The fusion of Italian flavors with the traditional Indian samosa was a bold move, but the restaurant pulled it off with aplomb. The rolls were crispy and the filling was a delicious blend of Italian herbs and spices, making it a dish that was both innovative and tasty. The Kebab and Tikka Platter was a carnivore's delight. The hara bhara kebab and dahi kebabs were succulent and the paneer and gulaoti tikkas were perfectly charred, giving them a smoky flavor that was simply irresistible. The platter was a perfect blend of different vegetarian delights and flavors, making it a must-try for food lovers. The meal ended with the Mumbai Pav Bhaji, a traditional Indian street food. The bhaji was a flavorful mix of vegetables and spices, and the pav was soft and buttery. It was a perfect end to the meal, leaving a lingering taste of the vibrant flavors of Mumbai.

Delicious vegan modak: A divine sweet for Ganesha Utsav”

June 18, 2025, 11:38 am

This Ganesha Utsav, celebrate with a delicious and divine offering—Vegan Modak. Made with coconut, almond milk, and jaggery, these modaks are a simple and wholesome alternative to the traditional version, requiring no condensed milk or mawa. Modak, being Ganpati Bappa's favorite sweet, is an essential part of the bhog thali, and no offering is complete without it. Perfectly crafted to honor Lord Ganesha, this easy recipe preserves the essence of the festival while embracing a plant-based lifestyle. Indulge in this sweet treat that's sure to add joy to your celebrations. Hina Gujral is a Chef & a strong supporter of Veganuary India. She is the author of the international cookbook - The 100 Best Curries for your Instant Pot.

Vegan Modak

Celebrate Ganesha Utsav by offering this delectable Vegan Modak to Bappa. This easy, instant recipe doesn’t require condensed milk or mawa. Ingredients: 2 cup coconut 1/2 Cup almond milk 1/3 Cup jaggery powder 1 teaspoon cardamom powder 1/4 teaspoon saffron (optional) 1 tablespoon coconut oil 1 tablespoon white sesame seeds 1 tablespoon peanuts

Method:
Dry roast peanuts and sesame seeds.
Blend them to a coarse powder.
Heat oil in a pan. Add coconut and fry over low heat.
Add milk, jaggery powder, saffron, and fry it nicely.
Add peanut powder. Mix it all together.
Turn off the heat. Grease a modak mold and fill it with the mixture. Press gently.
Instant modaks are ready

Hina Gujral is a Chef & Supporter of Veganuary India. .

Swiggy Declares Jalebi-Fafda As ‘The Ultimate Breakfast Combo’, Sparks Online Reactions

September 9, 2024, 6:28 pm

Is the combination of 'jalebi and fafda' truly the best breakfast? That's the question sparking the latest debate on social media. The discussion began when the food delivery platform Swiggy posted on X (formerly Twitter), claiming that jalebi and fafda together make "the best breakfast combo." The image accompanying the post showcased a plate of crispy, syrupy jalebis paired with crunchy, fried fafdas. For those unfamiliar, fafdas are a traditional Gujarati snack made from gram flour, carom seeds, and black pepper. The breakfast spread was completed with a few green chilies for an extra spicy kick. The caption read, “This is the best breakfast combo. You can't change my mind (chef's kiss emoji).”

this is the best breakfast combo. you can't change my mind ? pic.twitter.com/6q91pLlWUe
— Swiggy Food (@Swiggy) September 8, 2024

The post ignited a debate among food enthusiasts. One person, agreeing with Swiggy, commented, “Breakfast mein jalebi fafda khane ki urge hai (I have the urge to eat jalebi fafda for breakfast).”

Breakfast mein jalebi fafda khane ki urge hai???
— Deepshikha? (@Tataaanamak) September 8, 2024

Another user suggested, “Bas ek cutting chai bhi add ho jaye, toh breakfast ka maza double ho jaye (Just add one cup of cutting tea, and the breakfast fun will be doubled.)”

Bas ek cutting chai bhi add ho jaye, toh breakfast ka maza double ho jaye! ?☕️?
— Dealivore ?? (@DealivoreIndia) September 8, 2024

One comment dubbed jalebi and fafda as “the ultimate duo.”

Jalebi and Fafda: the ultimate duo. ?
— Pranav (@pranav_vekariya) September 8, 2024

“Nice one! For targeting gujju audience,” another remarked.

Nice one! For targeting gujju audience ?
— Harrshhh__ (@Harrshhh04) September 8, 2024

However, not everyone agreed. One user wrote, “Basically sugar with oil in breakfast. This is not healthy.”

Basically "Sugar with oil " in breakfast ?? This is not healthy @Swiggy
— Satya Sphere (@SatyaSphere) September 8, 2024

The phrase “Hard disagree” was a common response.

hard disagree ?
— kashmira (@lowkeyloud_) September 8, 2024

Another foodie shared a picture of their preferred breakfast, which included poha, scrambled eggs, cornflakes, cucumber slices, and yogurt, suggesting that their choice might be a better option, stating, “I might not completely agree with that.”

I might not completely agree with that ? pic.twitter.com/iydUqUTG0l
— Neo ANDERSON (@NeoTheUno) September 8, 2024

This debate follows a previous social media uproar after Swiggy suggested pairing poha with tomato ketchup. The photo shared by Swiggy on X featured a plate of poha topped with bhujia, curry leaves, and nuts, with a generous amount of tomato sauce drizzled over it, which outraged many food lovers online. The accompanying caption read, “The only right way to enjoy Poha.”

Discover the Gut Health Benefits of This Japanese Delicacy

June 18, 2025, 11:38 am

Kelp, a nutrient-packed seaweed, is a staple in Japanese cuisine and has gained worldwide recognition for its remarkable health benefits. While sushi remains Japan's most iconic dish, kelp is rapidly becoming popular globally due to its versatility and positive impact on gut health. Renowned as one of the most nutrient-dense foods, kelp is rich in vitamins, minerals, and antioxidants, making it a valuable addition to your diet.

What is Kelp?

Kelp, also known as "kombu" in Japan, is a large brown seaweed that grows in underwater forests along coastlines. This seaweed has been a part of traditional Japanese diets for centuries, commonly used as a base for soups, broths, and seasoning. Beyond Japan, kelp is gaining popularity, especially among those seeking healthier, natural food options. It is readily available in Asian grocery stores, health food stores, and even in powdered or dried forms, making it easy to incorporate into various dishes. While sushi continues to dominate as a global export from Japanese cuisine, kelp is quickly catching up due to its numerous health benefits.

6 Key Benefits of Kelp for Gut Health

Rich in Prebiotics for a Healthy Gut Microbiome: Kelp is an excellent source of prebiotics, which are non-digestible fibers that promote the growth of beneficial bacteria in the gut. A balanced gut microbiome is essential for overall health, aiding in digestion, boosting immunity, and enhancing nutrient absorption. Regular consumption of prebiotic-rich foods like kelp can improve gut health and reduce the risk of gastrointestinal issues such as constipation, bloating, and irritable bowel syndrome (IBS).
High in Iodine for Thyroid Function: One of kelp's significant benefits is its high iodine content. Iodine is vital for thyroid function, which regulates metabolism and energy usage in the body. A healthy thyroid supports optimal digestion and nutrient absorption, directly influencing gut health. Including kelp in your diet helps maintain adequate iodine levels, which can prevent thyroid problems like hypothyroidism that may lead to sluggish digestion and other metabolic issues.
Antioxidant Powerhouse: Kelp is loaded with antioxidants like vitamins C, E, and carotenoids, which protect the body from oxidative stress. Free radicals can cause cell damage, negatively affecting the gut lining and leading to inflammation and digestive issues. By consuming kelp, you can safeguard your gut from oxidative damage, supporting better long-term digestive health.
Supports Weight Management: Kelp contains alginate, a natural fiber known to reduce fat absorption in the gut. Studies indicate that alginate can block fat absorption by up to 75 percent, aiding in weight management. Additionally, kelp is low in calories but rich in nutrients, making it a great choice for weight loss diets. The fiber in kelp also promotes satiety, reducing the likelihood of overeating, which can help prevent digestive problems.
Promotes Regular Bowel Movements: Kelp is a good source of dietary fiber, crucial for maintaining regular bowel movements. Fiber adds bulk to the stool, facilitating its passage through the digestive tract and reducing the risk of constipation. A fiber-rich diet also helps balance the gut microbiome, further enhancing digestive health.
Anti-inflammatory Properties: Inflammation in the gut can lead to chronic conditions like inflammatory bowel disease (IBD) and leaky gut syndrome. Kelp contains fucoidan, a compound with potent anti-inflammatory properties that can help soothe the gut lining. Fucoidan has been researched for its ability to reduce inflammation, improve immune function, and promote gut healing.

4 Oils To Avoid For Your Health And High-Heat Cooking

June 18, 2025, 11:38 am

Selecting the right oil for cooking is crucial, especially when considering high-heat methods. Not all oils are suitable for such cooking processes, and some can even be detrimental to your health. Here are four oils that are better avoided for high-heat cooking:

Flaxseed Oil

Flaxseed oil is excellent for drizzling over salads or steamed vegetables, but it is not ideal for high-heat cooking. With a low smoke point of around 225°C, flaxseed oil can break down and produce harmful compounds when exposed to high temperatures. It is best used in dressings or as a finishing touch for dishes. For soups, stews, or mayonnaise, consider using flaxseed oil for its nutritional benefits without subjecting it to high heat.

Fish or Algae Oil

Fish oil and its alternative, algae oil, are rich in omega-3 fatty acids and are best consumed cold. Heating these oils can lead to the breakdown of fats, potentially causing adverse effects such as bleeding or bad breath. For sautéing or cooking vegetables, keep the heat low to preserve the beneficial properties of these oils.

Walnut Oil

Walnut oil is known for its health benefits and rich, nutty flavor. However, it is not suitable for high-heat cooking as it can become bitter and lose its distinctive taste. To enjoy its flavor, use walnut oil in cold dishes such as salads, pastas, and breads. This oil can add a pleasant earthiness when used without heat.

Palm Oil

Derived from the fruit of the palm tree, palm oil is high in saturated fats and linked to increased heart disease risk. While it is better suited for low-heat cooking, its use should be moderated. For a healthier approach, use palm oil sparingly in roasting, baking, or preparing less greasy dishes. In summary, opting for oils that are appropriate for the cooking method used can enhance both the flavor and health benefits of your meals.

Parathas vs. Rotis: Zayn Malik’s Favorite And What’s Better For Health

September 8, 2024, 6:53 pm

Indian cuisine wouldn’t be complete without flatbreads to complement our favorite sabzis, and Zayn Malik seems to agree! The pop singer recently teamed up with the Instagram page Diet Paratha and revealed that when it comes to choosing between rotis and parathas, he’s all for parathas, stating, “paratha, it’s just better.” While both rotis and parathas are beloved Indian flatbreads, they differ significantly in their preparation and nutritional content. So, what are the key differences, and which one should you choose for better health? “Rotis are usually made from whole wheat flour and cooked on a dry skillet, making them a lighter, lower-calorie option. Parathas, however, are often richer, as they are layered with ghee or butter and may include various fillings like potatoes, paneer, or lentils,” explained Venus Singh, Coach Lead – Clinical Operations at Sugar.fit. These added ingredients and fats make parathas more flavorful but also more calorie-dense compared to rotis. Which one is healthier? Singh suggests that the healthiness of rotis versus parathas largely depends on how they are prepared. “Generally, rotis are considered the healthier option due to their simplicity and lower fat content. However, parathas can also be made healthier by using minimal oil or ghee and incorporating nutritious fillings.” According to Singh, the key to making either dish healthier lies in moderation and selecting nutrient-rich ingredients, such as using whole grain flour and adding vegetables. How can you enhance their nutritional value? Singh recommended adding whey, dal (lentil) water, or puréed vegetables to the dough. This not only increases protein and fiber but also enhances the overall nutritional profile. “Opt for multigrain flour or mix in millets like ragi, bajra, or jowar with the wheat flour. These grains are rich in fiber, vitamins, and minerals, making the flatbreads more nutritious,” he shared. For parathas, using fillings like green leafy vegetables (spinach, methi), paneer, tofu, or non-starchy vegetables like carrots and beans is advisable. These ingredients are low in calories but high in vitamins, minerals, and fiber, contributing to a more balanced meal.

Celebrate Ganesh Chaturthi 2024: Easy Prasad Recipes And Different Types of Modak

September 6, 2024, 10:52 pm

Ganesh Chaturthi is one of the most cherished festivals in India, celebrated with devotion and grandeur. The festival is incomplete without offering prasad (sacred food) to Lord Ganesha, who is known as the remover of obstacles. Among all the offerings, modak stands out as Lord Ganesha’s favorite sweet. Let’s explore how you can make traditional prasad and different types of modak for Ganesh Chaturthi 2024! How to Make Modak Prasad Modak is the most popular prasad offered to Lord Ganesha during Ganesh Chaturthi. It’s a sweet dumpling made from rice flour, stuffed with jaggery and coconut. Here's a simple guide to making the beloved ukadiche (steamed) modak: Ingredients: - Rice flour: 1 cup - Jaggery: ¾ cup - Fresh grated coconut: 1 cup - Ghee: 1 tablespoon - Water: 1 cup - A pinch of salt Steps: 1. Prepare the Dough: Boil water with a pinch of salt and ghee. Slowly add rice flour and stir continuously to avoid lumps. Cover and let it steam for a few minutes, then knead the dough until smooth. 2. Make the Filling: In a pan, melt jaggery and add grated coconut. Cook until the mixture thickens slightly. 3. Shape the Modak: Flatten small balls of dough into discs. Add the filling, pleat the edges, and close them at the top. You can also use modak molds for easier shaping. 4. Steam: Steam the modak for 10-15 minutes. Once done, drizzle a bit of ghee on top for added flavor Different Types of Modak While ukadiche modak is the most popular, there are many other delicious variations you can try:

Fried Modak: Instead of steaming, these modaks are deep-fried until golden and crispy. The outer layer is made from wheat or all-purpose flour, giving it a crunchier texture.

2. Mango Modak: Infused with the flavor of fresh mangoes, this unique version is rich and creamy. It's perfect for those who love fruity desserts. 3. Chocolate Modak: A modern twist, chocolate modak combines traditional stuffing with a rich chocolate coating, making it a favorite for kids. 4. Dry Fruit Modak: Filled with chopped nuts like almonds, pistachios, and cashews, this version is healthy and delicious. 5. Rava Modak: Made from semolina (rava), this modak has a slightly coarse texture and a sweet filling, similar to the traditional one. Other Prasad Ideas Apart from modak, there are many other sweets you can offer during Ganesh Chaturthi: - Panchamrut: A sacred mixture made with milk, curd, honey, sugar, and ghee. - Coconut Ladoo: Sweet and simple, made with coconut and condensed milk. - Besan Ladoo: A rich, gram flour-based sweet, loved by many Conclusion Ganesh Chaturthi is a time of joy, devotion, and delicious food. Whether you stick to the traditional ukadiche modak or experiment with newer flavors like chocolate and mango, the essence of the festival lies in the love and devotion with which you prepare these offerings. Enjoy making these sweets and offering them to Lord Ganesha this festive season!

Mexico Sets New Guinness Record With World’s Largest String Cheese Ball Weighing 636 kg

September 6, 2024, 6:05 pm

In a recent food-related milestone, the Guinness World Records (GWR) spotlighted the creation of the world's largest string cheese ball, weighing an extraordinary 636.2 kg (2,204.62 lbs). This impressive achievement was accomplished by the Gobierno del Estado de Oaxaca and Municipio Reyes Etla, based in Reyes Etla, Oaxaca, Mexico, on July 19, 2024.

The Creation Process

The massive cheese ball required over 10,000 litres of milk, according to GWR. A video shared by the organisation showcased the meticulous process, beginning with several strings of cheese that were gradually assembled into a giant spherical shape. Initially small, the ball grew larger as more strings were added, eventually forming the record-breaking creation. This new record surpasses the previous one set in Pijijiapan, Chiapas, in 2023, where a cheese ball made by 80 workers weighed around 558 kilogrammes. That cheese ball, made from quesillo (a type of string cheese also known as Oaxaca cheese), used 6,000 litres of milk. Watch:

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A post shared by Guinness World Records (@guinnessworldrecords)

GWR has previously featured other remarkable cheese-related achievements. Earlier this year, two French chefs set a world record by creating a pizza with 1,001 types of cheese, showcasing the most cheese varieties used in a single pizza.

Vegetarian And Non-Vegetarian Thali Prices Drop | Check Prices

September 6, 2024, 5:34 pm

The recent decline in retail inflation is making its way to food plates, with both vegetarian and non-vegetarian thalis (full meals) seeing a significant price drop in August this year compared to the same period last year and the previous month, according to CRISIL MI&A Research.

Annual Drop in Thali Costs

On an annual basis, the price of a home-cooked vegetarian thali decreased by 8%, while the cost of non-vegetarian thalis saw an even more significant decline of 12%. The primary factor behind the reduction in vegetarian thali costs was a dramatic 51% drop in tomato prices. In August 2024, tomatoes made up about 14% of the total cost of a vegetarian thali.

Impact of Tomato and LPG Price Reductions

Tomato prices fell from Rs 102 per kg in August 2023 to Rs 50 per kg in August 2024, thanks to fresh supplies from southern and western states. Additionally, a 27% decrease in LPG prices further contributed to the reduced cost of thalis. By March 2024, the price of a 14.2 kg LPG cylinder in Delhi had dropped to Rs 803, down from Rs 1,103 in August 2023.

Monthly Thali Cost Reductions

On a month-to-month basis, the price of a vegetarian thali dropped by 4%, while non-vegetarian thalis saw a 3% decrease. This reduction was largely driven by a 23% fall in tomato prices, which decreased from Rs 66 per kg in July 2024 to Rs 50 per kg in August 2024.

Factors Influencing Non-Vegetarian Thali Prices

The decline in non-vegetarian thali costs was mainly due to a 13% year-on-year drop in broiler chicken prices, which account for about 50% of the total cost. However, the decline was partially offset by rising onion and potato prices, which increased by Rs 15 per kg and Rs 13 per kg, respectively, due to lower arrivals from the rabi harvest.

Conclusion

While the reduction in thali prices is a positive outcome of softening inflation, the increase in certain staple costs like onions and potatoes has moderated the overall decline, particularly in non-vegetarian thalis.

Vlogger Tastes Kashmiri Home-Grown Walnuts, Sparks Internet Reactions | Watch

September 5, 2024, 4:49 pm

A trip to Kashmir isn't complete without indulging in its traditional foods, and local walnuts are a must-try. Recently, a food vlogger shared an Instagram video showcasing these fresh walnuts. In the clip, the vlogger approaches a vendor selling what he initially thinks are guavas. The vendor corrects him, revealing that they are actually walnuts, and demonstrates by opening one to show the wheatish-yellow kernel inside. The vlogger asks, “Toh bhaiya yeh akhrot kaha se laate ho, kahi se kharid te ho aap? (Brother, from where do you bring these walnuts? Do you purchase them from somewhere?)” The vendor explains that these walnuts are home-grown, plucked fresh from his garden. After tasting a piece, the vlogger is impressed, stating, “Maine aaj tak isse tasty akhrot nahi khaya (I have never tried walnuts as tasty as these).” Take A Look:

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The video quickly garnered reactions online. One food enthusiast commented, “Fresh walnuts are awesome,” while another provided a tip: “Remove the upper skin (thin layer) from the seeds and then eat it. Wet walnuts are usually served with hot roasted corn here in Kashmir.” Some viewers expressed surprise, saying, “Mene toh yeh pehli baari dekhe hain (I am seeing them for the first time).” Additionally, there were inquiries about the cost of fresh versus dried walnuts. A Himachal Pradesh resident added, “Humara apna ped hai aur hum ekdum fresh khaate hain (We have our own tree and have fresh walnuts from there).”

AI-Designed Pizza Becomes New Hot Seller At Dubai Chain

September 5, 2024, 3:37 pm

In the ongoing debate about the role of Artificial Intelligence (AI) in creative fields like art, writing, and cooking, Dubai's Dodo Pizza has embraced AI for innovation. The popular pizza chain consulted ChatGPT to craft a unique pizza flavor tailored for Dubai's diverse cultural landscape. The result? A new bestseller that customers are raving about.

Creating a Culturally-Inspired Pizza

Spartak Arutyunyan, head of menu development for Dodo Pizza in Dubai, shared with BBC that they asked ChatGPT to design "the best pizza for Dubai," considering the city’s mix of cultures. “There’s so many cultures here,” Arutyunyan explained, highlighting the presence of Indians, Pakistanis, Filipinos, Arabs, and Europeans. The AI's suggestion was a pizza topped with Arab shawarma chicken, Indian grilled paneer cheese, Middle Eastern Za'atar herbs, and tahini sauce. According to Arutyunyan, this creation became “a huge hit and it’s still on the menu.” He admitted that while he wouldn’t have combined these ingredients himself, the resulting flavor mix was unexpectedly successful.

Unsuccessful AI Ideas

Not all AI-generated ideas made it to the menu, however. Suggestions like pizzas with strawberries and pasta or blueberries and breakfast cereal were not adopted. This follows a similar trend seen with other AI experiments, such as Finland's AI-generated coffee blend, "AI-conic Coffee," which also garnered attention for its novel concept. Arutyunyan appreciates the use of AI in this creative process, stating, "As a chef, I wouldn’t mix these ingredients ever on a pizza, but still, the mix of flavors was surprisingly good.”

Deliciously decadent gluten-free cookies that satisfy every craving

June 18, 2025, 11:38 am

Indulging in cookies just got healthier and tastier with this delightful range of gluten-free, handmade treats. Each cookie offers a unique experience, catering to different taste preferences while ensuring high-quality ingredients. The Rocky Oat Cookie is a zesty delight, combining the wholesome goodness of oats with a citrusy orange-coated chocolate exterior. Sweetened with jaggery, its crunchy center and refreshing flavor make it a perfect snack for those who love a citrusy twist. The Double Chocolate Cookie is a dream come true. The blend of white and dark chocolate, infused with Belgian cocoa powder and a hint of sea salt, creates a rich, decadent flavor. Despite being gluten-free, it doesn’t compromise on taste, offering a melt-in-your-mouth experience. The Burnt Butter and Chocolate Cookie with Peanut Butter impresses with its rich, buttery texture and the comforting flavor of peanut butter, complemented by a citrusy chocolate coating. It’s a balanced treat that brings together sweet and savory in a satisfying crunch. The Chunky Chocolate and Whole Wheat Cookie offers a more wholesome option with whole wheat and jaggery, delivering a crisp outer layer and a gooey, chocolaty center. This cookie is perfect for those who want a healthier indulgence without sacrificing taste. Overall, these cookies are a must-try for anyone seeking gluten-free, handmade delights that don’t compromise on flavor or quality.

A Melodic Feast at The Piano Man Jazz Club

June 18, 2025, 11:38 am

The Piano Man is a complete sensory experience where culinary excellence meets the rhythm of jazz. Established in 2015, this intimate venue channels the elegance of 1920s New York, offering a luxurious escape into a world of refined taste and sophistication. The gastronomic journey here is expertly curated by Head Chef Manoj Kumar Pandey, whose 13 years in the hospitality industry have honed his skills in crafting dishes that complement the artistic atmosphere. The Chef’s Table menu, available in vegetarian, non-vegetarian. The menu showcases a fusion of flavors, with dishes like Edamame & Truffle Dimsums, Beetroot Carpaccio, and Duck Confit that exemplify Eurasian cuisine at its finest. The Sushi Tacos and Wasabi Prawns add a delightful twist, while the Matcha & Macron dessert offers a sweet, sophisticated finale. Each dish is thoughtfully paired with one of eight signature cocktails, enhancing the dining experience. Chef Pandey’s creations are not just about taste but also presentation, each plate a work of art that complements the club’s Baroque vintage interiors. The ambiance, with its exposed brickwork and ornately detailed bar, creates the perfect backdrop for enjoying both the food and the performances. Dining at The Piano Man is more than a meal; it’s an experience where every element, from the lighting to the music, plays in harmony to create an unforgettable evening.

Taste the transformation: Evolution of chocolate

June 18, 2025, 11:38 am

India is witnessing a significant transformation in its chocolate industry, with a growing demand for high-quality, artisanal chocolates. The country's bean-to-bar chocolate market has seen a remarkable surge, with over 50 brands emerging in the last five years alone. This growth is driven by increasing consumer awareness about the origin, quality, and sustainability of chocolates. Indian bean-to-bar chocolate makers are sourcing high-quality cacao beans from local farmers, supporting the country's cocoa production. Brands like Manam Chocolates, Paul & Mike, and Kocoatrait are gaining recognition for their unique flavor profiles, innovative ingredients, and commitment to sustainability. The growth of cocoa plantations in India is also on the rise, with young entrepreneurs spearheading this movement. The Indian Council of Food and Agriculture reports that cocoa production is expected to increase by 15% annually, reaching 25,000 metric tons by 2025. The chocolate revolution in India is not limited to just bean-to-bar makers; it also includes innovative chocolate products like coconut sugar-based chocolates, turmeric-infused chocolates, and chocolates made from locally sourced fruits like mangoes and pineapples. This shift towards artisanal chocolates has led to an increase in the demand for cocoa beans, encouraging farmers to cultivate cocoa trees. The Indian government has also launched initiatives to support cocoa farmers, providing training and resources to improve yields and quality. The chocolate revolution in India is a testament to the country's potential as a cocoa-producing nation and its ability to innovate and adapt to changing consumer preferences. As the demand for high-quality chocolates continues to grow, India is poised to become a significant player in the global chocolate industry. Chef Gauri Varma is a Food Technologist and the Founder & CEO of Confect.

A Collection of Exquisite Recipes this Ganesh Chaturthi

June 18, 2025, 11:38 am

Explore the rich flavors of traditional Indian sweets with these easy-to-follow recipes, perfect for any festive occasion.

Khoya & Gulkand Stuffed Malpua

For Malpua:

Maida: 300gms
Milk powder: 50gms
Suji: 30gms
Baking powder: ½ tsp
Fennel seed/Saunf: ½ tsp
Milk: 400ml
Ghee for frying

For Sugar Syrup:

Sugar: 300gms
Water: 150ml
Green cardamom: 2 pcs
Saffron: 1-2 threads
Chopped pistachio nuts for garnish

For Stuffing:

Khoya: 200gms
Gulkand: 100gms

Method:

Mix maida, milk powder, suji, sugar, baking powder, and fennel seeds with milk to create a smooth batter.
Prepare sugar syrup by boiling sugar, water, and cardamom.
Heat ghee, pour batter into hot oil, and cook until golden brown.
Soak malpua in sugar syrup.
Mix khoya and gulkand for stuffing, place on malpua, and roll into a cylinder shape.
Garnish with chopped pistachios.

Coconut Rolled Kala Jamun

For Kala Jamun:

Khoya: 300gms
Chenna: 100gms
Refined flour: 100gms
Green cardamom powder: ½ tsp
Baking powder: ¼ tsp
Ghee for frying

For Syrup:

Sugar: 500gms
Water: 1 ltr
Rose water: few drops
Saffron: 1g

For Coating:

Desiccated coconut: 250gms

Method:

Mix khoya, chenna, baking powder, and flour.
Form small balls (30-40gms each).
Fry in ghee until light dark brown.
Prepare sugar syrup with sugar, water, cardamom, and saffron.
Soak fried kala jamun in syrup, then roll in desiccated coconut.

Pineapple & Suji Halwa

Ingredients:

Semolina/suji: 300gms
Ghee: 200ml
Sugar: 300ml
Cashewnuts: 50gms
Raisins: 50gms
Pineapple (fresh/canned): 150gms
Pistachio nuts: 50gms
Green cardamom: 1-2gms

Method:

Roast semolina in ghee until golden brown.
Prepare sugar syrup with sugar, water, and cardamom.
Add syrup to semolina, then add cashews, raisins, and chopped pineapple; cook until done.
Mold halwa, garnish with pineapple and pistachios.

These traditional Indian desserts blend rich flavors and textures, offering a delightful culinary experience. Perfect for celebrations, each recipe showcases the essence of India’s sweet heritage.

Wendy’s Expected to Introduce SpongeBob Krabby Patty Burger: Here’s the Scoop

September 3, 2024, 7:21 pm

Wendy's may soon be serving up a taste of Bikini Bottom with a new Krabby Patty-inspired meal. The fast-food chain is reportedly working on introducing a special SpongeBob SquarePants-themed menu item in October. Although Wendy's has yet to officially confirm the launch, speculation has been fueled by a leaked internal memo that surfaced online.

Leaked Memo Sparks Excitement

According to the leaked memo, dated August 18, Wendy's plans to roll out the Krabby Patty Meal from October 8 through November 11. The meal is said to feature:

Krabby Patty: A “premium cheeseburger” made with fresh beef, topped with fresh produce, and accompanied by a secret Krabby Patty sauce.
Pineapple Under the Sea Frosty: A special Frosty inspired by SpongeBob, combining Wendy's classic Vanilla Frosty with Pineapple Mango puree.
Hot & Crispy Medium Fry: The meal includes Wendy's signature fries described as the “perfect complement” to the Krabby Patty.

The leaked memo has generated considerable buzz online. A poster for the rumored “Krabby Patty Kollab Meal,” shared on the r/spongebob subreddit, quickly gained popularity, amassing 2.4k likes and 419 comments within just 13 hours.

Wendy's Remains Tight-Lipped

Despite the excitement, Wendy's has not yet confirmed the details of the Krabby Patty Meal. In response to inquiries from IndieWire, a Wendy's spokesperson stated, “Thanks for reaching out! While we can’t confirm what’s coming down Wendy’s innovation pipeline, we can share that we’re always looking to bring fans new menu items inspired by our fans’ cravings. We will be sure to keep you in the loop when we have more news to share.” As fans eagerly await official confirmation, the potential for a SpongeBob-themed meal at Wendy's continues to generate enthusiastic discussion.

Bun Maska And Chai: A Match Made In Pune’s Iconic Cafés

September 1, 2024, 5:01 pm

Bun Maska, a beloved tea-time companion, was once exclusive to Pune's traditional Irani or Parsee cafes. This sweet, butter-laden bun has since become a widespread delight, now available in most establishments that serve tea. Let's explore how this simple yet flavorful snack became the favorite pairing with tea.

Irani Café, Deccan Gymkhana, Prabhat Road

Irani Café, synonymous with bun maska and chai, serves this classic dish around the clock. According to Abas Ali, the 74-year-old head of the café, they sell about 50-70 dozen buns on weekdays, with numbers almost doubling on weekends. "Each Irani café follows the same chai recipe," says Abas Ali. "This café ensures customer satisfaction by never refusing a request and replenishing dishes if they run out. While the infrastructure and prices have changed over the years, the taste has remained consistent due to a fixed recipe." Traditionally, buns were baked in wood-fired ovens, but modern methods have taken over. While the maska was once homemade, it now exclusively features Amul butter. The price of bun maska, which was 6-7 naya paisa in 1962, has risen to Rs 55 today, while the tea combo has increased from 15 naya paisa to Rs 25. Despite these changes, Irani Café remains a cherished spot in Pune. Bryan Augustine, a 24-year-old mechanical engineer, shares, "Bun maska and chai is our go-to dish. My family loves it, and no visit is complete without it."

Goodluck Café, Fergusson College Road

Goodluck Café, a landmark in Pune’s Deccan area, is famous for its bun maska. Ghasem Yakhshi, the second-generation owner, reveals that the café has been serving bun maska since 1935. "People come to our café specifically for bun maska and chai," says Ghasem Yakhshi. He notes that the café experiences high sales throughout the year, especially during the rainy season, selling 70-80 dozen buns on weekdays and up to 150 dozen on weekends, alongside 85-90 litres of chai daily. While prices have increased from 25 paisa for tea and 50-60 paisa for bun maska in 1989 to Rs 25 and Rs 50, respectively, the bun maska—made with 85% Amul butter and 15% homemade butter—remains a customer favorite. Goodluck Café, for the Yakhshi family, is a treasured legacy that continues to thrive. The café has also expanded its menu, offering variations like bun jam, bun maska omelette, bun maska masala omelette, and bun maska omelette with mushrooms. Rutuja Kakde, a 21-year-old M.Com student, says, "Bun maska and chai is the best... I would recommend everyone try it at Goodluck Café. During the rainy season, it's the perfect hit."

Café Paradise, Opposite Sahyadri Hospital

For over 60 years, Café Paradise on Karve Road has been a go-to spot for bun maska lovers. This simple yet satisfying combination is especially popular during the monsoon. "We've been serving bun maska from the start, and people still love it," say managers Aslam Shahrukh Khan (21) and Rehan Mirza (24). "Years ago, it was priced at Rs 5, but now it is Rs 40. Despite the price increase, we’ve maintained the quality." Café Paradise sells around 40 to 50 bun maskas daily. The buns are sourced from bakeries in Kondhwa and Rasta Peth, and the butter is always Amul. Even as prices rise, bun maska remains a favorite, especially during the rainy season when it's the perfect snack with a cup of tea. Aarya Awate, a 20-year-old Garware College student, says, "Café Paradise is where my college friends and I go most frequently after lectures. They serve the best bun maska and chai. During the rainy season, it's our go-to breakfast."

Why You Should Add Pickles To Your Diet? | Health Benefits

September 1, 2024, 4:08 pm

Pickled vegetables and fruits are not only popular and flavorful, but they also offer numerous health benefits. As of 2022, the global market for pickles and related products was valued at over $13 million and is expected to surpass $18 million by 2031. Pickles come in various forms, from brine-based Western versions like sweet, spicy, and sour pickles made from carrots, cucumbers, and chilies, to traditional Indian varieties like aam (mango) and nimbu (lemon) achaar. These pickles are enjoyed whole, sliced, or diced and add a unique flavor and crunchy texture to a wide range of dishes.

Nutritional Value

According to nutritionists, pickles are rich in phosphorous and folate and are an excellent source of beta-carotene, an antioxidant that helps reduce the risk of chronic conditions such as age-related macular degeneration and type 2 diabetes.

Benefits of Fermented Pickles

Fermented pickled foods, including kefir, kimchi, and miso, are particularly beneficial for gut health. They help lower cholesterol and blood pressure levels and are rich in probiotics. These live bacteria support digestion, strengthen the intestinal walls, and help maintain a diverse microbiome. Additionally, fermented foods contain prebiotics that promote beneficial changes in gut health.

Health Benefits

Boost Digestion: Pickles support gut health and improve digestion.
Fight Diseases: Pickled vegetables can enhance immunity and reduce the risk of heart disease, stroke, cancer, and other health issues.
Ease Muscle Cramps: Athletes often use pickle juice to replenish lost electrolytes and alleviate muscle cramps, with studies suggesting it may be more effective than water.
Curb Sugar Spikes: Vinegar in pickle juice helps stabilize blood sugar levels, which is beneficial for those at risk of diabetes.
Aid Weight Loss: Low in calories, pickles can reduce appetite and help maintain stable energy levels by slowing carbohydrate absorption.
Reduce Cell Damage: Antioxidants in pickles help combat free radicals and reduce cell damage.

Considerations for Daily Consumption

Despite their benefits, eating pickles daily may have drawbacks. Those on low-sodium diets, particularly due to heart conditions, should be cautious as pickles can be high in salt. Excessive salt intake can raise blood pressure, contribute to kidney issues, and increase the risk of gastric cancer by damaging the stomach. Additionally, Indian pickles, often preserved in oil, can lead to heart and weight issues if consumed in excess. In summary, while pickles can be a healthful addition to your diet, moderation is key to avoid potential negative effects associated with high salt and oil content.

Onam Sadya: Rich History Of Kerala’s Festive Feast On A Banana Leaf

August 31, 2024, 4:48 pm

As Kerala gears up for the vibrant festival of Onam, the anticipation for the grand feast that accompanies it grows. Onam, primarily a harvest festival, is one of the most significant cultural celebrations in the region. The festival is observed during the Malayalam month of Chingam (August-September) and spans ten days, with Thiruvonam being the most important day. This year, Onam will be celebrated from September 6th to September 15th.

The Significance of Onam

Rooted in Hindu mythology, Onam commemorates the annual homecoming of the legendary King Mahabali. Mahabali was a just and beloved ruler, whose popularity and power alarmed the gods. To curb his influence, Lord Vishnu incarnated as Vamana, a dwarf Brahmin, and tricked Mahabali into relinquishing his kingdom. Consequently, Mahabali was sent to the netherworld but was granted permission to visit his subjects once a year. Onam marks the occasion of this visit, and the festival is celebrated to demonstrate that his people remain happy and prosperous. Central to Onam celebrations is the grand sadya feast, which honors King Mahabali and showcases Kerala’s rich culinary traditions.

What is Onam Sadya?

Onam Sadya, or Onasadya, is a traditional vegetarian feast served during the Onam festival. Presented on a banana leaf, this multi-course meal features over 25 distinct dishes. The preparation of this elaborate meal begins well in advance, fostering a sense of community and creating unforgettable memories. The feast includes a variety of dishes such as Kaaya Varuthatha (banana chips), Chenna Varuthathu (spiced fried yam slices), Choru (boiled rice), Sarkara Upperi (jaggery-coated banana chips), Pulinji (tamarind chutney), Ada Pradhaman, Paal Payasam, Kichadi (gourd in yogurt curry), Pachadi (a yogurt-based dish with pineapple or bitter gourd), Olan (ash gourd and beans in coconut milk), Theeyal (mixed vegetable curry), Avial (vegetables with coconut and yogurt), Kalan, Sambar, Rasam, Thoran, Mor Curry, buttermilk, and papad.

The Essence of Onam Sadya

The essence of Onam Sadya lies in the use of fresh ingredients, aromatic spices, and meticulous cooking techniques. A typical Sadya includes an assortment of dishes such as papad, banana chips, various pickles, avial, olan, kaalan, thoran, mezhukkupuratti, and dal topped with ghee, accompanied by rasam, kichadi, coconut chutney, and buttermilk. The meal culminates with Kerala’s quintessential dessert, Payasam. Beyond the impressive presentation on green banana leaves, the significance of this meal lies in the careful placement of each of the 25 dishes, each with its unique spot, reflecting the deep cultural heritage of Kerala.

How To Make Milk Cake Barfis From Leftover Rotis | Viral Video

June 18, 2025, 11:38 am

Turning leftover rotis into mithai (sweets) is an inventive way to avoid food waste. A viral video by @taste.thee.best on Instagram shows how to make ‘roti milk cakes’ by frying leftover rotis until golden and crispy, then grinding them into crumbs and mixing with caramelized sugar and milk. This creative approach, however, has not convinced everyone. Watch:

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How Social Media Users Reacted?

The video has sparked a lively debate among netizens. Some commenters expressed their disapproval, with one saying, “Can someone give it another name, you’re looting the respect of milk cake.” Another user humorously suggested, “Attey ka halwa bna le sidha (Make an atte (flour) halwa instead).” Some offered alternative ideas, such as adding ghee and a light salt to warmed leftover bread for a healthier option.

Unique Texture Of Roti Milk Cake Barfi

Aradhana S, Chief Culinary and Nutrition Officer at DIGA Organics in Dwarka, New Delhi, explains that the texture and taste of this roti-based barfi differ from traditional milk barfi. Traditional barfi is known for its smooth and dense consistency, often made with condensed milk or khoya. In contrast, roti-based barfi has a slightly grainy texture due to the fibrous nature of roti. The texture is influenced by how finely the roti is crumbled and how well it blends with milk and ghee.

Factors Influencing Texture and Taste

Aradhana notes that the use of leftover roti introduces a subtle, wheaty flavor absent in traditional milk barfi. This can provide a rustic and hearty dimension to the dessert. Key factors for achieving a smooth texture in the barfi include:

Finely Crumble the Roti: Use a food processor to break the roti into fine, even pieces. A finer crumble results in a smoother barfi texture.
Slow Cooking in Milk: Cook the crumbled roti slowly in milk over low heat to allow it to soften and blend completely. Frequent stirring helps avoid lumps and ensures thorough mixing.
Adequate Ghee: Use sufficient ghee to bind the ingredients and add richness. It helps the roti integrate smoothly with the milk and sugar, creating a cohesive mixture.
Continuous Stirring: Stir the mixture continuously while cooking to prevent clumping and achieve a uniform consistency that will set well once cooled.

Millet sizzlers: A healthy twist to a classic favorite

June 18, 2025, 11:38 am

Millet sizzlers are gaining popularity as a nutritious and flavourful alternative in the world of culinary trends. Traditionally, sizzlers are a combination of meat, or vegetables served on a hot iron plate with various accompaniments. With the growing awareness of health and wellness, millet sizzlers have emerged as a wholesome option, catering to the health-conscious and those seeking a gluten-free diet. Millets, known for their high nutritional value, are rich in fiber, protein, and essential minerals like magnesium, phosphorus, and iron. They are also gluten-free, making them an excellent choice for those with gluten intolerance. The shift towards millet sizzlers aligns with the broader trend of incorporating superfoods into everyday meals. As more people look for healthier alternatives, the versatility of millets has made them a popular choice in sizzlers, providing a hearty base that pairs well with a variety of vegetables, sauces, and proteins. The popularity of millet sizzlers is also driven by the increasing focus on sustainability and local sourcing of ingredients. Millets are drought-resistant and require less water than other grains, making them an environmentally friendly option. This aspect resonates with consumers who are mindful of their ecological footprint and prefer dishes made from locally sourced ingredients. In restaurants, millet sizzlers are often featured as a specialty dish, offering a unique and healthful twist on the classic sizzler experience. They appeal to a wide range of customers, from health enthusiasts to foodies exploring new culinary trends. As the demand for nutritious, sustainable, and delicious food options continues to rise, millet sizzlers are set to remain a popular choice on menus, offering both taste and health benefits in every bite. Here are some popular millet sizzler options:

Mixed Veg Millet Sizzler

Base: A bed of cooked millet (like foxtail or pearl millet).
Toppings: Grilled vegetables like bell peppers, zucchini, carrots, and broccoli.
Sauce: Served with a tangy tomato or spicy pepper sauce.
Sides: Accompanied by a side of mashed sweet potatoes and sautéed greens.

Paneer and Millet Sizzler

Base: Fluffy cooked millet with a hint of lemon and herbs.
Toppings: Grilled paneer cubes marinated in spices.
Sauce: A rich, creamy spinach sauce (palak gravy).
Sides: Stir-fried vegetables and a small portion of quinoa salad.

Chicken Millet Sizzler

Base: Cooked millet seasoned with herbs like oregano and thyme.
Toppings: Grilled chicken breast, marinated in a blend of Indian spices.
Sauce: Spicy peri-peri or garlic herb sauce.
Sides: Grilled corn, sautéed mushrooms, and roasted potatoes.

Millet and Mushroom Sizzler

Base: Lightly spiced millet mixed with garlic and herbs.
Toppings: Sautéed wild mushrooms and caramelized onions.
Sauce: Rich, earthy mushroom sauce with a hint of garlic.
Sides: Served with grilled asparagus and a side of tangy coleslaw.

CAD tech bar: Where technology meets culinary excellence

June 18, 2025, 11:38 am

The hospitality industry is constantly evolving, and the latest innovation in Noida is CAD Tech Bar—a unique fusion of technology, food, and entertainment. As Noida’s first tech bar, CAD is designed for tech enthusiasts who enjoy indulging in fine dining with a modern twist. The name CAD, derived from the well-known computer command "Control, Alternate, Delete," reflects the bar's commitment to providing a space where technology and hospitality seamlessly merge. CAD Tech Bar offers an upscale dining and nightlife experience, focusing on delivering premium hospitality while staying true to its identity as a tech-forward venue. The bar is not just about food and drinks; it's an interactive experience that puts technology at the forefront. Imagine playing games, ordering food, selecting music, and engaging in community activities, all from smart tech tables—this is what sets CAD apart from traditional dining experiences. With a capacity of 200 guests, CAD Tech Bar has been thoughtfully designed with luxurious interiors that include smart tables, tech-integrated games, contemporary fixtures, and Instagram-worthy corners. The sleek leather seating and beautifully crafted outdoor spaces create an ambiance that is both modern and inviting. Additionally, CAD features unique local touches through its one-of-a-kind sculpture art, reflecting a blend of global innovation and local creativity. The futuristic approach of CAD is evident in every aspect of its design and service. Whether you're selecting a drink, choosing your meal, or deciding the soundtrack for the evening, everything is just a touch away. The smart tables eliminate the need for traditional menus or tablets, making the experience truly interactive and engaging. When it comes to the menu, CAD Tech Bar takes you on a culinary journey across continents. From the rich flavors of North Indian and Mughlai cuisine to the delicate tastes of Asian dishes, there's something to satisfy every craving. The bar complements this with a selection of handcrafted cocktails, each designed to elevate the drinking experience. Whether you're a fan of classic cocktails or looking for something more experimental, the bar offers a diverse range of options to suit your taste. CAD also boasts one of Noida's most high-end breweries, offering a variety of fresh, high-quality brews for beer enthusiasts. The atmosphere at CAD Tech Bar is perfect for everyone, from city residents and corporate professionals to college students seeking something new and exciting. With its combination of high-end design, cutting-edge technology, and exceptional service, CAD promises an experience unlike any other in Noida. For those who appreciate the finer things in life, CAD Tech Bar is more than just a place to eat and drink—it's a destination where technology and luxury come together to create unforgettable memories. Whether you're looking to unwind after a long day, enjoy a meal with friends, or simply explore the latest in hospitality innovation, CAD Tech Bar is the place to be.

Japan Meets Peru, That’s Nikkei Cuisine

June 18, 2025, 11:38 am

Food is not just fuel (for the body) or nutrition but food is art, history and culture. So, the other day when I was invited for an ISSEI pop-up featuring Nikkei cuisine at Radisson Blu Plaza Delhi Airport, I was intrigued by what on earth is ISSEI and what exactly is this Nikkei cuisine. Well, ISSEI (which literally means first generation Japanese immigrants) I figured out was the name of one of Dubai’s leading Peruvian Restaurant which was collaborating with Radisson Blu in Delhi. Nikkei cuisine is an exquisite fusion of Japanese and Peruvian flavours much like niche fusion food such as Tex-Mex or French-Vietnamese, which trace origins in colonial history. I did not know that Peru has the second largest ethnic Japanese population in South America after Brazil. It fascinated me how Japanese in the far east started migrating to this small Latin American haven. Many came in search of plantation, and even to own a piece of land which they could call their own or in search of gold. Nikkei cuisine, in a nutshell, marries Peruvian cuisine with Japanese - both regions have similarities in that they are coastal areas, and offer a large variety of seafood, rice, curry-based dishes. For me the biggest highlight of this cuisine was that despite being coastal cuisine, there were many things even for a vegetarian like me. I especially liked this exotic sounding and delectable dish namely Purple Potato Carpaccio served with Andean sauce which was a blend of special spices from Nikkei cuisine like the Aji Amarillo chilli, rocoto chilli, Peruvian black mint, garlic, ginger, lemon and oregano. Another one of the menu included the Mushroom Ceviche Nikkei, a delicate dish featuring finely sliced mushrooms in Nikkei leche de tigre with smoked avocado. I sat down with Chef Luisa Serna who crafted and curated this unique fusion of Japanese and Peruvian flavours and she shared her views with me saying- “As we have come from Peru, we are very proud of our authentic products and spices. We eat a lot of fresh herbs and the base of our cuisine is different kinds of chilies. We like our food to be flavourful; sauces and marinades are everything in Nikkei cuisine. For instance Nikkei Leche de Tigre is the dressing for Ceviche which literally means “tiger’s milk,” and is a bright and spicy citrus-based marinade.” For the non vegetarians, some of the standout dishes include the likes of Kataifi Shrimps served with Rocoto Chilli Mayo which is made of roasted garlic, rocoto chilli pepper, lime juice and kewpie mayonnaise. Or the crispy chicken karaage taco, a mix of tempura-fried chicken in a seaweed taco shell with teriyaki sauce. The event also featured a beverage menu, including the Maracuja Pisco Sour, a refreshing take on the classic cocktail with passion fruit, and Kintsugi, a gold-infused Japanese gin cocktail with its blend of raspberry and exotic spices. For a brief but unforgettable moment, this vibrant Nikkei cuisine made its way to India, under the masterful direction of Peruvian Chef Luisa Serna Del Rosario. Delhiites got an opportunity to experience the best of Nikkei cuisine in the heart of India, without having to travel that far away. As they say, you have to taste a culture to understand it.

Delhi Street Vendor’s ‘Dry Fruit Momo’ Sparks Outrage Online: ‘Poison’

June 18, 2025, 11:38 am

Momo has long been a favorite street food in Delhi, evolving from steamed to fried, tandoori, and even gravy variations. However, a new twist has sparked outrage online: the dry fruit paneer momo. A viral video features a food vlogger encountering a vendor who claims he can make momos with dry fruits. The vlogger, with a plate of almonds, cashews, pistachios, and raisins, asks if the vendor can incorporate these into momos. The vendor agrees and begins by melting butter in a pan, frying the dry fruits, and then adding chopped onions, carrots, and capsicum. He stir-fries the mixture briefly before incorporating a large amount of mayonnaise, liquid cheese, cream, and oregano. Finally, he mixes in the fried momos and garnishes the dish with finely chopped almonds. The "special" dry fruit momo is priced at Rs 240 per plate. Watch the viral video here:

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The video has garnered over seven million views and provoked a range of reactions, including from Swiggy Instamart, which responded with, "aayein (What!)". Reactions from viewers include, “Momo X Zehar,” “I felt acidity when he poured liquid cheese,” and “The audacity to charge 240 for that.” Another user commented, “As being a Nepali I am traumatized and might be in a coma later.”

How A Simple Cucumber Salad Recipe Went Viral On Social Media

June 18, 2025, 11:38 am

TikTok creator Logan Moffitt's simple cucumber salad recipe has become a social media sensation, captivating many with its fresh and uncomplicated charm. The 23-year-old, known as the “cucumber guy,” has garnered significant attention after sharing his easy yet refreshing salad recipe, which features thinly sliced cucumber mixed with a variety of sauces and toppings. Since its release, the recipe has quickly spread across platforms like TikTok and X, with users posting their own versions of the dish.

Who is the Viral TikTok 'Cucumber Guy'?

Logan Moffitt, a TikTok user from Canada, is known for his videos that often feature him preparing kimchi or enjoying Korean cuisine, especially cold Korean noodles. His cucumber salad videos have gained immense popularity, with some videos accumulating millions of views.

Why the Cucumber Salad is Going Viral?

The recipe’s simplicity and delightful taste have contributed to its viral status. The ease of preparation and the enjoyable flavor have led many to try and share their own versions, driving the recipe’s popularity.

How to Make the Viral Cucumber Salad?

In his video, Moffitt begins by thinly slicing the cucumber. He then adds cheese, finely chopped onions, half an avocado, salt, pepper, and MSG. After mixing the ingredients in a container, he shakes it well to combine everything thoroughly.

??TIKTOK CRAZE CREATES CUCUMBER SHORTAGE IN ICELAND Logan Moffitt started a trend that has everyone clamoring for cucumbers to recreate Asia-inspired salads, leaving grocery stores struggling to keep up with demand. As a result, cucumbers have become scarce, with some… pic.twitter.com/3CT7W25z4i
— Mario Nawfal (@MarioNawfal) August 23, 2024

Social Media Impact

Mario Nawfal shared the viral cucumber salad video on X, highlighting that Logan Moffitt’s trend has led to a surge in demand for cucumbers, causing shortages in grocery stores. Nawfal commented, "Logan Moffitt started a trend that has everyone clamoring for cucumbers to recreate Asia-inspired salads, leaving grocery stores struggling to keep up with demand. As a result, cucumbers have become scarce, with some retailers reporting empty shelves." In response, one user remarked, "Logan Moffitt's trend highlights the powerful influence of social media on consumer behavior and market dynamics. Retailers will need to adapt quickly to keep up with the demand." Another added, “This shows how weak European supply chains are. If a TikToker can break them, what about a real mishap?”

Croissant Vada Pav? Try Unique Twists On Mumbai’s Iconic Street Food

June 18, 2025, 11:38 am

Vada pav, often referred to as Mumbai's answer to the burger, is a beloved street food that captures the essence of the city's vibrant culinary scene. This humble snack, originating from Maharashtra, consists of a spicy potato fritter (vada) sandwiched between a soft bread roll (pav), typically accompanied by tangy chutneys and a fried green chili. It's a dish that has transcended its street food origins to become an iconic symbol of Mumbai's fast-paced life. With its simplicity and bold flavors, vada pav has won hearts across India and even beyond its borders. But if you're looking to explore beyond the classic vada pav, here are some innovative twists that bring a new dimension to this street food staple:

Chicken Vada Pav

[caption id="attachment_437826" align="alignleft" width="696"] CHICKEN VADA PAV[/caption] If you love the classic combination of curry leaf tadka and spicy chutney but are craving some meat, this chicken vada pav recipe by celebrity chef Sanjeev Kapoor is for you. Kapoor has reinvented the vada pav by swapping the traditional potato filling with chicken. Ingredients: Pavs - 8 (slit in half), Chicken mince - 250 gms, Oil - 1 tbsp, Mustard seeds - 1/2 tsp, Chopped curry leaves - 6 to 8, Chopped green chillies - 2, Chopped garlic - 1 tbsp, Haldi - 1 tsp, Freshly chopped coriander leaves - 1 tbsp, Salt to taste, Besan - 1 1/2 cup, Red chilli powder - 1/4 tsp, Jeera powder - 1 tsp, Dhaniya powder - 2 tsps, Baking soda - a pinch; Green chutney, Vada pav sukha chutney, Fried green chillies to serve. Method: Begin by making a tempering with mustard seeds, curry leaves, green chillies, garlic, turmeric powder, and chopped coriander. Mix this with the chicken mince and salt. In a separate bowl, create a semi-thick batter using besan, red chilli powder, cumin powder, coriander powder, turmeric powder, salt, and a pinch of baking soda. Grease your hands with oil and shape the tempered mince into vadas. Dip them into the batter and deep fry until crispy and golden. Drain the excess oil. Spread green chutney on the pavs, layer with sukha chutney, and finish with the vada and fried green chillies.

Vada Pav Quesadilla

[caption id="attachment_437834" align="alignleft" width="696"] Vada Pav Quesadilla[/caption] For those trying to avoid white bread but still craving the flavors of vada pav, this vada pav quesadilla from Bingo Foodbook offers a healthier alternative while maintaining the dish's core essence. Ingredients: For stuffing — Oil - 1 tbsp, Mustard seeds - 1/2 tsp, Hing - 1/4 tsp, Chopped curry leaves - 5 to 6, Haldi - 1/4 tsp, Green chilli paste - 1 1/2 tbsp, Dry ginger powder- 1 1/2tsp, Carom seeds - 1/8 tsp, Boiled and mashed raw potatoes - 3, Salt to taste; Assembly — Half-cooked wheat rotis, Green chutney, Sweet chutney, Stuffing, Ghee. Method: Combine all the ingredients for the stuffing. Spread the chutneys and stuffing on one roti and seal with another. Heat ghee on a pan and cook the quesadilla on both sides until fully cooked and crispy.

Croissant Vada Pav

The croissant vada pav might not have gotten the attention it deserved when it first appeared online in 2021, but it’s an interesting fusion worth trying.

I have died reading Croissant Vada Pav pic.twitter.com/U1EiiB2Pv4
— Sudatta (@iSudatta) February 24, 2021

The flaky croissant serves as the carb element, adding a patty-like texture to each bite, while the potato filling and chutney maintain the authenticity of the vada pav. To make it, simply get vadas and chutney from a vendor and buy a croissant from your favorite convenience store. Slice the croissant, stuff it with the vadas, slather on the chutney, and enjoy the messy, delicious fusion.

Ulta Vada Pav

[caption id="attachment_437836" align="alignleft" width="696"] Ulta Vada Pav[/caption] One of the most innovative takes on the list, the "ulta vada pav" reimagines the traditional recipe by turning it inside out. This creative version comes from Tarla Dalal. Ingredients: For potato stuffing — Oil - 1 tbsp, Mustard seeds - 1 tsp, Curry leaves - 6, Chopped garlic - 3/4 tbsp, Chopped ginger - 1 tsp, Chopped green chillies - 1 tsp, Finely chopped onions - 1/4 cup, Haldi - 1/2 tsp, Boiled and mashed potatoes - 1 1/4 cups, Chopped coriander - 1 tbsp, Lemon juice - 1 tsp, Salt to taste; For the besan batter — Besan - 1 1/2 cups, Haldi - 1/2 tsp, Baking soda - 2 pinches, Hot oil - 2 tsp, Salt to taste; Other ingredients — Ladi pav - 10, Garlic chutney, Oil for deep frying; For serving — Dried garlic chutney, Fried green chillies. Method: Start by preparing the stuffing. Heat oil in a pan, add mustard seeds and curry leaves, followed by garlic, ginger, green chillies, onions, turmeric, potatoes, coriander, lemon juice, and salt. Cook for 2 to 3 minutes. In a separate bowl, mix the ingredients for the besan batter with 3/4 cup water. Slather chutney inside the vada pavs and add the stuffing. Reassemble the pav, dip it into the batter, and deep fry until golden brown.

Nutty Sweet Potato Vada Pav for Health Freaks

[caption id="attachment_437838" align="alignleft" width="696"] Nutty Sweet Potato Vada Pav[/caption] If you're watching your carbs and calories but still crave the taste of vada pav, this nutty sweet potato vada pav recipe from Cooking with Pree offers a nutritious alternative. Ingredients: For the vada — Sweet potato - 1 large, Ginger-garlic paste - 1 tbsp, Curry leaves - 4 to 5, Chopped coriander leaves - 2 to 3 tbsps, Haldi - 1/2 tsp, Chilli powder - 1/2 tsp, Finely chopped green chilli - 1, Hing - 1/4 tsp, Salt to taste, Oil as needed; For the batter — Besan - 1/2 cup, Red chilli powder - 1/4 tsp, Haldi - 1/4 tsp, Baking soda - 1/4 tsp, Salt to taste; For the spicy nut chutney — Walnuts - 2 tbsps, Pistachios - 2 tbsps, Chilli powder to taste, Amchur - 1/2 tsp, Jeera - 1/4 tsp, Garlic - 1 clove. Method: To make the chutney, dry roast the nuts and garlic until aromatic. Then, dry roast the remaining ingredients and blend everything together with salt. Boil, peel, and mash the sweet potato. Heat ghee in a pan, add mustard seeds, cumin, chilli, ginger-garlic, and curry leaves, followed by the sweet potatoes, turmeric, chillies, and salt. Once cooled, add coriander leaves. Prepare the besan batter. Shape the mixture into lemon-sized balls, dip in the batter, and fry with minimal oil or use an air fryer. Heat the pavs on a tava, spread the nut chutney and green chutney, and assemble with the vadas.

What Skipping Breakfast For A Month Does To Your Body | Read Here

June 18, 2025, 11:38 am

Intermittent fasting has become popular recently, but the long-term effects of consistently skipping breakfast are still debated among nutrition experts. Breakfast has traditionally been considered the most important meal of the day, yet its impact when regularly omitted for a month remains uncertain. Dr. Pranav Honnavara Srinivasan, a consultant gastroenterologist at Fortis Hospitals Bengaluru, discusses the potential consequences of skipping breakfast for an extended period with The Indian Express. He cites research from the American Journal of Clinical Nutrition, which suggests that regular breakfast consumption improves insulin sensitivity, a crucial marker of metabolic health. Dr. Srinivasan notes, “Conversely, chronic breakfast skipping can lead to impaired glucose tolerance and insulin resistance, increasing the risk of type 2 diabetes.” He also refers to a study in the Journal of Nutritional Science, which found that skipping breakfast results in higher postprandial (after-meal) blood glucose and insulin responses, indicating a less efficient metabolic response to food later in the day. “Without breakfast to kickstart energy metabolism, individuals may experience energy fluctuations, fatigue, and difficulty concentrating throughout the day,” Dr. Srinivasan adds. These issues can be worsened by hormonal imbalances from skipping breakfast over a month. Regarding cognitive function and mood, Dr. Srinivasan points out that studies have linked breakfast skipping to impaired cognitive abilities, particularly in children and adolescents. “Research published in Frontiers in Human Neuroscience found that breakfast consumption was associated with improved attention, memory, and academic performance.” Additionally, serotonin levels, which regulate mood, may be disrupted by skipping breakfast, potentially leading to increased irritability, anxiety, and depressive symptoms. Research on weight and body composition in relation to breakfast skipping is mixed. Dr. Srinivasan explains that some studies, like one published in Obesity Research and Clinical Practice, indicate that skipping breakfast may lead to weight gain and increased obesity risk due to compensatory overeating later in the day. Conversely, other research suggests no significant link between breakfast skipping and weight gain or even modest weight loss. “These findings highlight the need for more research to understand the individual variability and long-term effects of breakfast skipping on weight,” he notes. Long-term health risks associated with skipping breakfast include:

Metabolic Syndrome: A meta-analysis in The American Journal of Clinical Nutrition found a higher risk of metabolic syndrome, a cluster of conditions that increase the risk of heart disease, stroke, and type 2 diabetes.
Cardiovascular Disease: Research indicates that breakfast skippers may face a higher risk of cardiovascular events such as heart attack and stroke, potentially due to elevated blood pressure, cholesterol levels, and inflammation.
Type 2 Diabetes: Studies, including one in Public Health Nutrition, have linked breakfast skipping to an increased risk of type 2 diabetes due to impaired insulin sensitivity and glucose metabolism from irregular eating patterns.
Nutritional Deficiencies: Skipping breakfast can lead to inadequate intake of essential nutrients like vitamins, minerals, and fiber, which can impact overall health in the long term.

Fat Tiger expands in Chattarpur: A culinary adventure awaits

June 18, 2025, 11:38 am

Fat Tiger, a leading quick-service restaurant (QSR) brand, has expanded its footprint with a new outlet at D-88, Ground Floor, 100 Feet Road in Chattarpur, New Delhi-110 074, bringing its unique blend of innovative dishes and classic favorites to the area. The new location, which offers a cozy and inviting atmosphere, is set to become a hotspot for food lovers in Chattarpur, eager to indulge in Fat Tiger's diverse menu. A Taste of What’s to Come At the Chattarpur outlet, Fat Tiger’s menu continues to impress with a fusion of flavors that cater to all taste preferences. Whether you’re a fan of traditional momos or looking to explore something new, the menu has something to offer everyone. Wheat White Sauce Momo The Wheat White Sauce Momo stands out with its delicate texture and creamy filling. The wheat-based momo is a healthier twist on the classic, while the white sauce adds a rich, velvety flavor that’s both comforting and indulgent. Masala Soya Smoky Momo For those who prefer a bit of spice, the Masala Soya Smoky Momo is a must-try. The smoky flavor paired with the spicy masala gives these momos a bold taste that lingers long after your last bite. Kurkure Momo A signature dish, the Kurkure Momo, adds a crispy twist to the traditional momo. The crunchy exterior combined with the savory filling makes it a perfect snack for any time of day. Mango Boba On the beverage front, the Mango Boba is a refreshing treat. The sweetness of ripe mangoes paired with the fun, chewy boba pearls makes it a perfect drink to cool down during a hot day. Creme Brulee For dessert, the Creme Brulee offers a delightful contrast between its creamy custard base and the crisp, caramelized sugar topping. It’s a sweet ending to a perfect meal. Fat Tiger Chicken Burger The Fat Tiger Chicken Burger is a crowd-pleaser, featuring a juicy chicken patty topped with fresh lettuce, tomatoes, and a special sauce that adds a burst of flavor in every bite. Paneer Tikka Pizza If you’re in the mood for something different, the Paneer Tikka Pizza is a great choice. This dish blends Indian flavors with Italian cuisine, offering a pizza topped with tender paneer tikka, tangy tomato sauce, and melted cheese. Irish Hazelnut Coffee For coffee lovers, the Irish Hazelnut Coffee provides a smooth, nutty flavor that’s both aromatic and satisfying. It’s an excellent pick-me-up any time of the day. Paneer Tikka Sandwich Lastly, the Paneer Tikka Sandwich is another fusion delight, combining the flavors of Indian paneer tikka with the convenience of a sandwich, perfect for a quick yet fulfilling meal. Expansion with a Vision Fat Tiger’s co-founders and directors, Sahaj Chopra and Sahil Arya, have been at the helm of the brand’s rapid expansion. With the opening of the Chattarpur outlet, they continue their mission to bring delicious, high-quality food to a broader audience. This expansion is not just about increasing their footprint but also about enhancing the dining experience with innovative dishes and a commitment to customer satisfaction. The Chattarpur outlet, with its strategic location and carefully curated menu, is poised to become a favorite among Delhites and visitors alike. Whether you’re dropping in for a quick bite or planning a leisurely meal, Fat Tiger promises an unforgettable culinary experience.

From Kheer to Panjiri, 2 Delectable Vegan Sweet Dishes for Janmashtami

June 18, 2025, 11:38 am

The festive season has arrived! As we embrace the joyous occasion of Janmashtami, a festival deeply rooted in our culture, it's the perfect time to welcome friends and family with traditional treats. This Janmashtami, enhance your celebrations with a delectable array of vegan sweets. 1- Janmashtmi Panjri Panjiri is a North Indian sweet mixture. It is healthy, nutritious, and has a savory taste. This is a traditional panjiri recipe from my Kumaoni family made with dry fruits, edible gum (gond), and spices. Ingredients

200 gram (1 Cup) lotus nuts (foxnuts or makhana)
100 gram (½ Cup) desiccated coconut
¼Cupalmonds
¼Cuppistachio
¼Cuppeanuts
1 tablespoon edible or herbal gum (gond)
2 teaspoon coriander seeds (dhaniya)
1 teaspoon carom seeds (ajwain)
2 teaspoon dry ginger powder (saunth)
½teaspoon turmeric powder (optional)
1 tablespoon powdered sugar
2 teaspoon cardamom powder (elaichi powder)
4 tablespoon coconut oil
Ingredients for the sugar syrup
2 Cup sugar
½Cupwater

Method

In a pan dry roast ajwain and coriander seeds till the aroma is released. Grind to a coarse powder in a mixer. Transfer to a bowl. Set aside.
Heat one tablespoon coconut oil. Add gond/gum, fry till it pops up and expands in size.
Heat remaining oil in the same skillet. Fry together lotus seeds, peanuts, dry fruits till they are crisp and crunchy. Turn off the heat. Transfer to a plate.
Now in mixer make a coarse powder of roasted lotus seeds, dry fruits, peanuts, fried gond. Transfer to a large mixing bowl. Add desiccated coconut, cardamom powder, ginger powder, turmeric powder, powdered sugar, coriander seeds powder. Combine all together. Panjiri is ready for prasad.
To make sugar syrup, heat sugar and water in a saucepan. Stir till the sugar dissolves.
Let the sugar syrup simmer over medium heat. We need thick 1 to 2 thread consistency sugar syrup.
Grease a large square baking sheet with a teaspoon of ghee. Once sugar syrup is ready, turn off the heat. Add the powdered ingredients mixture in the warm sugar syrup. Stir to combine.
Spread the mixture in the baking tray of an inch thickness. Using a spatula or lightly wet fingers even out the surface of the mixture.
At this stage, you can keep the tray in the fridge to get set or leave at room temperature as well. I usually keep it in the fridge for 15– 20 minutes. Once panjiri is set, using a sharp knife cut into squares.

2- Vegan Millet Kheer Here's a quick and gluten-free Millet Kheer recipe, made without refined sugar or jaggery, perfect for Janmashtami. Enjoy this divine and wholesome dessert as part of your festive celebrations! Ingredients:

1/4 Cup Barnyard Millet
1/4 Cup Omani dates
1 tablespoon coconut oil
1 tablespoon cashew
1 tablespoon almond
1 tablespoon pistachio
1 tablespoon raisins
1 teaspoon chironji
1 litre coconut milk
1 teaspoon cardamom powder

Method:

Rinse the millet with water 2– 3 times. Soak for 2- 3 hours.
Soak seedless dates in hot water for 10- 15 minutes. Blend to a smooth paste.
Heat oil. Add millet, sauté for 3– 5 minutes.
Add milk, cardamom powder, stir to avoid any lump formation and let it come to a boil. Reduce the heat to low and let the milk simmer. Keep on stirring at regular intervals.
The whole process of slow cooking the millet in the milk takes about 30– 40
minutes on a low flame. Scrape the sides of the pan and add this layer of cream into the kheer.
Once the millet is cooked and the kheer is thickened, that is the signal it is ready.
Add date paste, mix, and allow the kheer to simmer for 5 minutes
Serve Kheer warm or chilled garnished with saffron and dry fruits.

Must tries at The Ashok when In Delhi for a global feel & taste

June 18, 2025, 11:38 am

Delhi's The Ashok stands as a testament of luxury and all things fancy. This weekend, for a nice evening with friends and to savour the new launches and yummy food, I headed to the hotel which boasts several eateries, cafes, patisseries, and restaurants, the prominent ones being The Oudh, The Samavar, Frontier, and Ophelia. I visited the Ophelia, a gem nestled on the eoutdoors of the hotel which is in Chanakyapuri, promise of European, Italian, Asian, and Turkish delights was not an empty one. Its menu was one of its kind and a delight to savour and cherish over! We started with the drinks and our top picks were the Elderflower Flute with gin, sparkling wine, elderflower and lemon juice; Bellini; Mimosa and Ophelia G&T—all of which we loved sipping on! The first eat stop on this new culinary journey was the Turkish Potato. The dish was a delightful surprise, with the potatoes cooked to perfection, carrying a hint of exotic spices that transported me straight to the streets of Istanbul. Next came the Chicken Byeti Turkish Rolls. The rolls were a symphony of flavors, with the succulent chicken perfectly complemented by the subtle spices and the soft, fresh bread. The Lamb Shish Adana and Chicken Shish Adana were next, both dishes showcasing the rich, robust flavors of Turkish cuisine. The lamb was tender and juicy, while the chicken was marinated to perfection, each bite better than the last. A detour to Mexico with the Baked Nachos was a welcome surprise. The nachos were crisp, generously topped with cheese, and served with a side of fresh salsa that added a tangy kick.The Thyme & Lime Chicken Breast was a testament to the chef's ability to blend flavors seamlessly. The chicken was tender and juicy, with the thyme and lime providing a refreshing twist. The Chicken Stroganoff, a classic European dish, was comfort food at its best. The creamy sauce, the tender chicken, and the perfectly cooked pasta made for a hearty and satisfying dish. The journey concluded with a Sushi Platter, a nod to the restaurant's Asian influences. The sushi was fresh, the rice perfectly seasoned, and the variety of fillings ensured there was something for everyone.

What are the essential components of a holistic fitness routine?

June 18, 2025, 11:38 am

In the evolving industry of health and wellness, holistic fitness is coming to be seen as a game-changer, offering an overall view that addresses the body, mind, and spirit. But what exactly makes up a holistic fitness routine? It's fine to be asking yourself this, not having caught on to proper health and fitness routines. The heart of any fitness program is physical activity. But holistic fitness believes in overall wellness and hence advocates for cardiovascular exercises, strength training, flexibility exercises, and balance training, all in equal measure. For example, running, cycling, or attending group classes improves heart health and increases stamina. Using free weights or resistance machines enhances muscle mass and strength: These two components form the basis for the proper work of all organs in our body and even at rest, they burn many calories. Including yoga or stretching, lessons improve flexibility and prevent injuries. Balance boards or special yoga poses enhance stability and coordination: two more constituents of functional fitness. Such diverse training allows you to take care of your physical health as a whole, avoid traumatic injuries, and engage in it for a long time. One of the most important aspects of holistic fitness is nutrition. Getting a balanced diet that is full of whole foods—fruits, vegetables, lean proteins, and healthy fats—is what will give your body the fuel it needs to not only perform but also recover well. A nutritionist would, for example, help develop a custom meal plan that is useful in meeting goals related to fitness. Whether it is energy levels, muscle recovery, or even general health, you can never separate nutrition from holistic fitness. Traditional fitness regimens tend to ignore mental wellness, but it should be considered the nucleus of total fitness. Meditation and yoga assures stress relieve and gives better mental focus with increased emotional strength. Steam rooms or tranquil spaces provide an atmosphere conducive to clearing one's thoughts for a mental detox. When people focus on their mental well-being, they attain a balance of the mind to support their physical drive. Rest and recovery, the neglected heroes. Get enough sleep, take scheduled rest days, and your body will thank you by repairing itself. This guards against burnout or overtraining. Massage services facilitate muscle recovery and relaxation. When rest is woven into a fitness regimen, trainees can sustain breakthrough performance without being exposed to injuries or fatigue. Being a part of a support system helps a great deal with general fitness in the community. It helps to boost motivation and keep one in check to take part in a support system through group training, exercise classes, or online communities because of accountability. The shared goals and sense of community that come with group fitness classes make the journey towards achieving physical fitness possible and, therefore, sustainable. Setting and pursuing personal fitness goals is very important when it comes to progress and motivation. In any holistic fitness goal, the goals have to be very realizable, achievable, specific to individual needs, and reflect progress made so far. This will enable one to keep track of the progress he or she is making at any given time, thus making them adjust their goals as required. Reviewing and revising these goals regularly helps them stay on track and establish a sense of continuity in self-improvement. A holistic fitness program helps you to enable a healthy lifestyle that includes physical exercise with good nutrition, mental well-being, and community support. By holding these core aspects, one can attain a holistic, maintainable, and gratifying fitness voyage that propagates overall well-being. Examples of a wide variety of services demonstrate how practical implementation should be done in embodying a holistic approach; this can serve as a guide map for anyone seeking to improve their health and fitness.

Janmashtami 2024: Why Lord Krishna Adores Makhan Mishri And How To Make It

June 18, 2025, 11:38 am

Sweets play a central role in Indian festivals, and Janmashtami, which falls on August 26, 2024, is no exception. This festival, celebrating the birth of Lord Krishna, is marked by unique traditions and special dishes. Among these, the bhog—a platter of 56 different items—features a beloved dessert: Makhan Mishri. This simple yet cherished treat, made of whipped white butter sprinkled with sugar, is said to be Lord Krishna’s favorite.

Why Krishna Loves Makhan Mishri

Lord Krishna's fondness for sweets, especially butter, is rooted in his early years. According to legend, Krishna grew up in Mathura and Vrindavan with his foster parents, Nanda and Yashoda. Known for his playful and mischievous nature, Krishna loved butter so much that he would steal it from homes, earning him the nickname ‘Makhan Chor’. To curb his thievery, Yashoda once tied him to a pole, but Krishna’s love for Makhan Mishri remained undiminished. Today, this sweet treat is a popular offering in temples and is even sold in Vrindavan and Mathura as a traditional breakfast item.

Making Makhan Mishri at Home

Ingredients:

1 cup fresh cream or full-fat milk
2-3 tablespoons mishri (sugar crystals)
1-2 teaspoons cold water (optional)
Fresh tulsi leaves for garnish (optional)

Method:

Collect fresh cream from full-fat milk and refrigerate it until you have about 1 cup.
Transfer the cream into a large bowl and churn vigorously with a hand whisk for 10-15 minutes until the butter separates from the buttermilk. A blender or food processor can also be used for this step.
Once the butter forms, drain the buttermilk, leaving only the butter in the bowl.
Rinse the butter under cold water to remove any residual buttermilk and knead it gently.
If desired, add 1-2 teaspoons of cold water to the butter for a smoother consistency.
Mix the freshly churned butter with 2-3 tablespoons of mishri. Adjust the amount of mishri to taste.
Garnish with fresh tulsi leaves if desired and serve immediately as an offering or a delightful treat.

Enjoying Makhan Mishri not only offers a sweet pleasure but also connects you with the tradition that celebrates the childlike innocence of Lord Krishna.

Discover The Story Behind Tamil Nadu’s “Kushboo Idli” And Its Unique Name

June 18, 2025, 11:38 am

Soft and spongy idlis are a popular breakfast choice in India. This traditional South Indian dish, often served with sambar and chutney, is typically made from fermented rice batter. Among its variations is the unique Kushboo idli. Kushboo idli is renowned for its exceptionally soft and spongy texture, as well as its snow-white appearance. The most intriguing aspect of this idli is its name. It is believed to be named after the famous Tamil actress Kushboo, who was known for her fair complexion. In Tamil Nadu and Karnataka, this dish is also known as mallige idli and malligai poo idli, respectively. "Mallige" and "malligai" both refer to the jasmine flower, symbolizing the idli’s delicate white color and texture, reminiscent of the flower’s petals. Although the exact origin of the name "Kushboo idli" is unclear, it has become a beloved dish in Tamil Nadu, widely replicated by both restaurants and home cooks. The story of Kushboo idli dates back to around forty years ago when A Dhanabhagyam Amma began making the renowned Karunkalpalayam Khushboo idlis. Her exceptionally soft and flavorful idlis quickly gained popularity. To meet the increasing demand, she shared her recipe with 20 neighboring families, which helped her manage production. Eventually, even chefs from luxury hotels sought out Dhanabhagyam Amma’s idlis. Today, over 10,000 idlis are sold daily. The distinct texture of Kushboo idli comes from its ingredients, especially sabudana (tapioca pearls or javvarisi) and flattened rice. Combined with urad dal and par-boiled rice, these ingredients create a batter that, when fermented, becomes light and airy. This results in an idli with a soft, sponge-like texture, perfect for a comforting breakfast. To make Kushboo idli at home, follow this simple recipe: Ingredients:

3/4 cup sabudana (javvarisi)
1 cup urad dal
3 cups par-boiled rice
1 tablespoon salt
Baking soda, as needed

Method:

Soak the sabudana, urad dal, and parboiled rice in water overnight.
Grind the soaked sabudana with its soaking water into a smooth paste using a blender. Transfer this paste to a bowl.
Grind the soaked and drained urad dal with up to a cup of ice water until smooth. Add this to the bowl with the sabudana paste.
Grind the drained rice in 3-4 batches, adding water as needed. Combine this with the sabudana and urad dal paste in the bowl.
Add salt to the batter and mix thoroughly by hand.
Allow the batter to ferment in a warm place for 8-10 hours. In cooler climates, fermentation may take longer. After fermentation, gently mix the batter and store it in the refrigerator for up to 3 days.
To cook, mix about 3 cups of batter with a pinch of baking soda, if desired, for extra fluffiness.
Add water to the idli steamer and heat it on medium flame. Grease the idli plates with oil and pour the batter into the molds.
Steam the idlis for 6-7 minutes on medium flame until cooked through and spongy. Enjoy!

Viral Sabudana Dumplings Recipe Takes The Internet By Storm!

August 17, 2024, 6:40 pm

Sabudana, also known as sago or tapioca pearls, has long been a staple in Asian cuisine. Typically used in dishes like khichdi, kheer, and vadas, this versatile ingredient has now taken the internet by storm with a new recipe—Sabudana Dumplings. The recipe, shared by Chef Kirti Bhoutika on Instagram, has garnered over 14 million views, and it's easy to see why. "When I saw these popular Sago Dumplings from Thailand, I knew I had to make them," Chef Bhoutika shared in her caption. The chewy texture and savory filling make these dumplings a hit among food enthusiasts. What Makes Sabudana Dumplings So Special? Sabudana Dumplings are chewy yet soft, offering a delightful contrast in texture. The best part? They don't require any special equipment. You can steam them in a regular steamer, as long as it's well-greased to prevent sticking. The end result is a flavorful and satisfying dish that doesn’t stick to your teeth. How to Make Sabudana Dumplings For the Dough: 1. Soak 1 cup of sabudana in 1 cup of hot water for 2-3 hours. 2. Knead the soaked sabudana into a soft, sticky dough. Keep your hands wet or oiled to prevent sticking, and flatten the dough with your palm, making the wrapper as thin as possible. For the Filling: 1. Heat oil in a pan and add finely chopped carrots, beans, cabbage, and garlic. Sauté until the carrots are soft. 2. Add chili sauce, light soy sauce, salt, pepper, grated tofu, chopped peanuts, and jaggery. Mix well and cook until all ingredients are combined. For Steaming: 1. Place the filling in the center of the flattened dough. 2. Wrap it up and steam the dumplings for 15 minutes. Your chewy and flavor-packed Sabudana Dumplings are now ready to enjoy! Instagram Reactions

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Food lovers on Instagram are thrilled with this new take on sabudana. One user commented, "Seen something creative and mass appealing after a long time," while another added, "This is a really good alternative to dim sum." Others praised the creativity and simplicity of the recipe, making it a must-try for anyone looking to explore new flavors. So, if you're in the mood to try something different and delicious, give these viral Sabudana Dumplings a go!

5 Historic Indian Restaurants From The Pre-Independence Era You Must Visit

June 18, 2025, 11:38 am

India’s culinary history is rich with establishments that have withstood the test of time. These restaurants, founded before the country’s independence, are more than mere dining spots; they are living chronicles of the nation’s gastronomic evolution. Each dish they serve tells a story from a bygone era. For this Independence Day, here are five historic restaurants established before 1947 that continue to be culinary landmarks:

1. Indian Coffee House, Kolkata

Opened in 1876, the Indian Coffee House on College Street, Kolkata, is a revered institution. Originally named Albert Hall, it became the Indian Coffee House in 1942. Over the decades, it has been a meeting place for intellectuals, artists, and political figures, including Rabindranath Tagore and Subhas Chandra Bose. Its nostalgic atmosphere, featuring waiters in traditional uniforms and a classic menu of coffee and snacks, makes it a must-visit in Kolkata.

2. Mavalli Tiffin Room (MTR), Bangalore

Since its establishment in 1924, MTR has been synonymous with South Indian cuisine. Renowned for its dosas, idlis, and filter coffee, MTR has been serving authentic vegetarian dishes for nearly a century. During World War II, it created the rava idli due to a shortage of rice, a dish that remains a favorite. MTR's consistent quality and taste have made it a cherished spot for locals and tourists alike.

3. Britannia & Co., Mumbai

Founded in 1923 by a Zoroastrian family, Britannia & Co. in Mumbai is celebrated for its Parsi cuisine, particularly the renowned Berry Pulao. Located in Ballard Estate, the restaurant’s vintage decor and checkered tablecloths evoke an old-world charm. The legacy of founder Boman Kohinoor, who personally engaged with guests, continues to be a valued part of the dining experience.

4. Tunday Kababi, Lucknow

A landmark since 1905, Tunday Kababi in Lucknow is famous for its exceptionally tender kebabs. Founded by Haji Murad Ali, who mastered kebab-making despite losing an arm, the restaurant is a symbol of Lucknow’s Awadhi cuisine. Its specialties, including Galouti Kebab and Biryani, attract food enthusiasts from around the globe. The original shop in Aminabad remains operational, preserving its historical charm.

5. Karim’s, Delhi

Established in 1913 by Haji Karimuddin, Karim’s in Old Delhi is an iconic Mughlai restaurant. Situated near Jama Masjid, it was founded by descendants of Mughal emperors' royal chefs. Known for its rich dishes such as Mutton Korma, Kebabs, and Nihari, Karim’s continues to be a culinary gem, offering a taste of Delhi’s regal past to both locals and visitors.

India’s Organic Market: A Rapid Growth Fueled by Global Potential

June 18, 2025, 11:38 am

India has emerged as a global leader in the organic sector, driven by increasing awareness and a shift towards sustainable practices. In 2023-24, the organic food market in India reached approximately USD 494.80 million, showcasing the country’s agricultural diversity and innovation in organic farming. India’s journey into organic agriculture was rooted in its rich agricultural heritage and supported by government initiatives like the Paramparagat Krishi Vikas Yojana (PKVY) and the Mission Organic Value Chain Development for the Northeastern Region (MOVCDNER). These programs provided essential support to organic farmers, covering production, certification, post-harvest management, and marketing. During BIOFACH India 2024, Commerce Secretary Shri Sunil Barthwal emphasized the government’s commitment to the organic sector, announcing the allocation of funds for 100 new labs dedicated to quality checking and food safety. This was aimed at helping Indian organic products meet global standards. The Indian organic market experienced significant growth due to rising health consciousness, urbanization, and increased disposable incomes. Post-COVID, the share of online sales in organic products surged, with major e-commerce platforms like Amazon and Flipkart launching dedicated “Organic Stores.” The export potential of Indian organic products also expanded, bolstered by efforts to secure mutual recognition agreements (MRA) on organics with key countries. BIOFACH India, a leading organic trade fair, played a critical role in promoting the Indian organic market on a global stage. It facilitated networking and showcased the sector’s innovations and future trends. As India’s organic sector continued to grow, it was supported by government initiatives, consumer demand, and innovative practices, positioning the country to play a significant role in the global organic market.