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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.

Japan Minister Resigns After Saying ‘I Don’t Buy Rice, I Get It Free’ | WATCH

May 21, 2025, 1:29 pm

Japan’s Agriculture Minister, Taku Etō, has stepped down following public outrage over his controversial comment that he never purchases rice because he receives it as a gift. His resignation has intensified the pressure on Prime Minister Shigeru Ishiba, whose government is already grappling with rising living costs and discontent ahead of the crucial upper house elections in July.

“Just now I submitted my resignation to Prime Minister Ishiba,” Etō announced outside the PM’s office.

Etō’s remarks, made at a recent fundraiser, triggered widespread criticism at a time when rice prices have nearly doubled. “I’ve never bought rice myself because my supporters donate so much to me that I can practically sell it,” he said. Earlier, he had expressed sympathy with consumers struggling under the price hike, noting the government’s release of 300,000 tons of rice from emergency reserves to curb prices.

WATCH THE VIRAL VIDEO:

Japan’s agriculture minister Taku Eto sparked outrage by saying he’s “never had to buy rice,” as consumers struggle with soaring prices amid the rice shortage crisis. #米騒動 #江藤農相 pic.twitter.com/n6x7872HUk

— 鳳凰資訊 PhoenixTV News (@PhoenixTV_News) May 19, 2025

Public Anger and Political Fallout

His statement sparked fury across Japan, where rice has become a symbol of the larger cost-of-living crisis. Data from April shows a 5kg bag of rice now costs a record ¥4,268 ($29), up from ¥4,214 the week before, and nearly double the price from a year ago. The crisis stems from multiple factors, including a poor harvest due to extreme heat in 2023, hoarding by distributors, and panic buying following a “megaquake” warning in 2024.

Etō acknowledged his misstep: “I asked myself whether it is appropriate for me to stay at the helm [of the agriculture ministry] at a critical time for rice prices, and I concluded that it is not,” he told Kyodo news agency. “Once again, I apologise to people for making extremely inappropriate comments as minister when they are struggling with surging rice prices.”

He also admitted his wife had scolded him for the remarks, saying, “She told me that she does buy rice when the donated rice runs out. It’s not like our family is living entirely off of rice given to us as gifts.”

Opposition and Public Discontent

Junya Ogawa, secretary general of the main opposition Constitutional Democratic Party, slammed the remarks as “extremely inappropriate, out of touch and intolerable.”

Prime Minister Ishiba, already facing declining popularity due to the ongoing economic crunch, had earlier apologised for Etō’s comments. In a Kyodo survey, 87% of respondents expressed dissatisfaction with the government’s handling of the rice price crisis. The cabinet’s approval ratings have now hit their lowest since Ishiba took office last October.

Shinjirō Koizumi, a former environment minister and previous contender for LDP leadership, has been appointed as Etō’s successor.

In an unprecedented move last month, Japan also imported rice from South Korea for the first time in 25 years to address the domestic shortfall and growing consumer frustration.

Trump’s FDA Cuts Spark Concerns Over Food and Medical Safety

February 18, 2025, 5:17 pm

In February 2025, the Trump administration implemented significant workforce reductions within the Food and Drug Administration (FDA), focusing on probationary employees responsible for reviewing the safety of food ingredients, medical devices, and tobacco products, including electronic cigarettes. This move is part of a broader initiative to streamline federal agencies and reduce government spending.

Scope of the Cuts

The exact number of positions eliminated at the FDA remains unclear. However, reports indicate that the cuts primarily targeted employees in the agency’s centers for food, medical devices, and tobacco products. These centers are crucial for evaluating the safety and efficacy of a wide range of products, from food additives to medical devices and tobacco-related products.

Implications for Public Health

The FDA plays a pivotal role in safeguarding public health by ensuring the safety and effectiveness of food, drugs, medical devices, and tobacco products. Reducing staff in these critical areas raises concerns about the agency’s capacity to effectively oversee and regulate these products. Potential consequences include delays in product approvals, reduced inspections, and an increased risk of unsafe products entering the market.

Impact on Food Safety

The elimination of positions within the FDA’s food safety division could lead to a diminished ability to monitor and regulate food products. This may result in increased risks of foodborne illnesses and reduced oversight of food additives and ingredients. Given the global nature of the food supply chain, such cuts could have far-reaching implications for food safety standards.

Impact on Medical Devices

Medical devices, ranging from simple tools like bandages to complex machinery like pacemakers, require rigorous evaluation to ensure they are safe and effective. Staff reductions in the FDA’s medical device division could hinder the agency’s ability to conduct thorough reviews, potentially leading to delays in bringing essential medical technologies to market and increased risks associated with device failures.

Impact on Tobacco Products

The FDA’s oversight of tobacco products, including electronic cigarettes, is vital for public health. Staff cuts in this area could impair the agency’s capacity to regulate tobacco products effectively, potentially leading to increased public health risks associated with tobacco use.

Broader Context

These workforce reductions are part of a larger effort by the Trump administration to streamline federal agencies and reduce government spending. While proponents argue that such measures are necessary for fiscal responsibility, critics contend that they may compromise the quality and safety of essential public health services.

The recent staff reductions at the FDA, particularly in areas critical to food safety, medical devices, and tobacco products, have raised significant concerns about the agency’s ability to protect public health effectively. As the situation develops, it will be essential to monitor the impact of these cuts on the FDA’s operations and the broader implications for public health and safety.

Food, Medicine, and Your Skin: How What You Eat Can Change Your Colour Forever

February 17, 2025, 5:51 pm

Our skin is not just a protective barrier, but a dynamic organ that reflects the effects of the substances we consume, from food to medicine. It’s common to hear the adage “You are what you eat,” but in some cases, it can be startlingly literal. Certain foods and medicines, when consumed excessively or improperly, can alter the color of your skin permanently. These changes, sometimes subtle and other times dramatic, are the result of specific compounds interacting with the body in ways that alter how light is reflected off our skin. This phenomenon can occur through the accumulation of various substances, such as silver or carotenoids, and the process can lead to permanent discolouration. Let’s dive deeper into how these alterations happen, why they occur, and the profound implications for our health.

1. The Silver Lining: Argyria and its Impact on Skin Colour

Argyria is one of the most dramatic examples of how substances we consume can permanently change our skin color. This condition is caused by the accumulation of silver particles in the body, typically due to the prolonged use of silver-containing products. Silver has historically been used for its antimicrobial properties in medical treatments, but modern research shows that ingesting or absorbing too much silver can lead to permanent skin discoloration.

In the case of argyria, silver particles enter the bloodstream and deposit themselves in the dermis, the deeper layer of the skin. This layer, much like the one where tattoo pigments are stored, is difficult for the body to clear. As the silver ions accumulate and are exposed to sunlight, a process known as photoreduction occurs, in which the silver ions turn into metallic silver or other related compounds. This process leads to the skin taking on a bluish or greyish hue, particularly in lighter-skinned individuals. In those with darker skin, the discolouration may present itself as a darker grey or slate-blue tint.

A stark example of this condition occurred in 2007 when Paul Karason, a man who had been consuming homemade silver chloride solution in an attempt to treat his skin and sinus issues, became known as the “blue man” after his skin turned a distinctive shade of blue. Such cases are not isolated, with some individuals even experiencing discolouration in the whites of their eyes, leading to a truly remarkable transformation. These cases of argyria reveal a sobering truth: our bodies can become marked by what we consume, permanently changing our physical appearance.

2. The Golden Glow: How Carotenoids Alter Skin Colour

While silver produces a striking and unnatural change in skin color, other substances found in food, such as carotenoids, can also leave a lasting mark on our skin – albeit one that is much more subtle and often considered attractive. Carotenoids are natural pigments found in a variety of colorful fruits and vegetables, including carrots, sweet potatoes, and pumpkins. These pigments are primarily responsible for the orange and yellow hues in these foods. The most well-known carotenoid, beta-carotene, is a precursor to vitamin A, which is essential for maintaining healthy skin, vision, and the immune system.

When consumed in excess, carotenoids are absorbed in the small intestine and transported to the bloodstream, where they are stored in fat-rich tissues, including the subcutaneous layer of the skin. This layer acts as a storage reservoir for the pigment, and when the intake of carotenoid-rich foods exceeds the body’s ability to convert beta-carotene into vitamin A, it is deposited in the skin. The result is a noticeable yellow or golden hue, most prominently visible on the palms of the hands and soles of the feet, where the skin is thicker and more likely to store the pigment.

This phenomenon, known as carotenemia, is typically harmless and can actually give the skin a healthy, sun-kissed glow. It is often perceived as more attractive than a tan, as it is associated with good nutrition and overall health. However, it is important to note that while a moderate intake of carotenoid-rich foods can enhance skin color in a desirable way, excessive consumption can lead to an unsightly and unnatural yellowing of the skin, which may be mistaken for jaundice. Foods rich in carotenoids, such as carrots, squash, and leafy greens, are beneficial in moderation but should be consumed thoughtfully to avoid any undesired effects.

3. Other Pigments: Lesser-Known Skin Effects

While silver and carotenoids are the most notable examples of how the foods and medicines we ingest can affect skin color, other lesser-known pigments and compounds can also lead to skin discoloration. These substances are usually less common and less impactful than silver or carotenoids, but they provide further insight into how our diet and medication can influence our appearance.

Chrysiasis: Similar to argyria, chrysiasis is a condition where gold particles accumulate in the body. This rare condition is a result of gold-based therapies, which were sometimes prescribed for inflammatory disorders in the past. Like silver, gold ions can be deposited in the skin and turn it a distinctive slate-grey or grey-purple color. Although rare, the condition is another example of how ingesting or absorbing certain metals can alter skin tone.
Anthocyanins and Betalains: These pigments are responsible for the rich reds, purples, and blues found in berries, red cabbage, and beets. While they offer many health benefits, such as antioxidant properties, they are water-soluble and are rapidly metabolized by the body, meaning they typically do not leave a lasting impact on skin color. However, consuming excessive amounts of these pigments can cause changes in the color of urine and feces, making it clear that even the most health-conscious foods can have unintended effects on the body.

4. The Balance of Intake: Moderation is Key

The common thread running through all of these examples is the idea of moderation. Just as the overconsumption of silver can permanently change the color of one’s skin, so can excessive intake of certain foods and nutrients. While foods like carrots and sweet potatoes offer a healthy dose of carotenoids, and substances like anthocyanins and betalains provide powerful antioxidants, it is crucial to strike a balance. Our skin, like any other organ, is a reflection of our internal health, and what we consume plays a key role in shaping our outward appearance.

This principle is echoed by research that shows how a carotenoid-rich diet can be more attractive than sun-induced tanning, which exposes the skin to harmful UV rays. A diet rich in colorful fruits and vegetables not only nourishes the body but also enhances the skin’s natural glow, without the risks associated with excessive sun exposure. However, as with everything in life, too much of a good thing can lead to undesirable results.

5. The Profound Message: We Are What We Eat

Ultimately, the striking changes in skin color caused by certain foods and medicines serve as a reminder of the profound truth behind the saying “You are what you eat.” Our skin, as the largest organ of the body, is an outward reflection of the internal processes happening within us. Whether through the accumulation of silver particles in the dermis or the storage of carotenoid pigments in the skin, the substances we ingest can leave lasting imprints on our appearance.

These examples remind us that our relationship with food and medicine goes beyond the internal benefits they provide. They shape our bodies in ways we might not always expect, affecting not only our health but our physical appearance in ways that can be permanent. From the bluish hue caused by silver accumulation to the golden glow from a carotenoid-rich diet, these changes offer a vivid lesson in the impact of our dietary choices. It is up to us to understand how the substances we consume influence not only our health but our skin’s color and overall appearance, ensuring that we maintain a healthy balance and avoid the unintended consequences of excess.

In conclusion, while food may be medicine, it is also a transformative force that leaves a visible mark on our bodies. From the unexpected colors caused by silver and carotenoids to the more subtle effects of other dietary pigments, these changes serve as a reminder that we are, quite literally, what we eat. A balanced, mindful approach to food and medicine can help us maintain vibrant health and a radiant appearance, without the risks of permanent skin discolouration.

This Company Is Making 2-In-1 Popcorn, Eat It Or Fill It In Your Cushion

January 2, 2025, 11:02 am

New strategies in marketing keep challenging consumer expectation. Afood company in Japan has proposed something unusual in which amuch-beloved snack-a piece of popcorn- might be used in anunanticipated way.

Traditionally, the cushioning of fragile items shipped has been done with materials such as cotton, foam, or Styrofoam. A food manufacturer in Kochi City, Japan, is now marketing popcorn as an eco-friendly alternative to these conventional materials. This is an unusual packaging solution to solve environmental issues associated with wasteful packaging materials.

From Snack to Sustainable Cushion

The idea was developed by Shihoko Wada, general manager of Azechi Foods Company Ltd., a Japanese maker and wholesaler of popcorn. Wada developed the idea after attending a seminar session at which a participant humorously used a packet of popcorn as a pillow. This sparked her imagination as she found a means of using popcorn as a sustainable cushioning material.

“We wanted to create a product that could be used as a cushion and then consumed, reducing waste in the process,” Wada explains.

Eco-Friendly, Edible Packaging

The popcorn packaging of Azechi Foods is innovative as well as environment–friendly. It is packed in transparent foil with a big sticker that says “Not Edible”. Though the popcorn inside is edible, the foil isn’t. The approach removes the need for conventional packaging materials like Styrofoam pallets and cardboard.

The innovation from the company is currently generating attention, starting from Japanese social media. Images of the packaging for its product, popcorn, are now viral. Consumers are appealingly provoked by the idea of using a snack for cushioning while also enjoying it.

Future That Is Fun and Sustainable

Azechi Foods comes forward in the challenge posed above with a solution that could change how we think about packaging and waste. Instead of just throwing away packaging after use, this popcorn could be eaten once its cushioning purposes are done, promoting a circular economy.

It would make all the sense and might bring popcorn one step closer increating sustainable alternatives to more ecologically sensitive practices used by the packaging industry.

‘Vada Pav Girl’ Slammed After Video of Unhygienic Food Prep Goes Viral | WATCH

December 18, 2024, 4:59 pm

Chandrika Gera Dixit, popularly known as the ‘Vada Pav Girl’ from Delhi, is under attack after a video went viral which showed her handling food in unhygienic ways while preparing vada pavs. The Instagram video that has gone viral shows Dixit touching her nose multiple times during food preparation, raising a red flag on food safety.

The video has raised strong reactions from netizens, with most worried about the lack of hygiene. “Hygiene is very important whether you are eating food by street vendor or in a restaurant,” commented a user, while another described it as “This is unacceptable. Food handlers must maintain proper hygiene to ensure public safety.”

The video, put up by content creator Urvashi Agarwal (@bano_fitindia), received more than 15,000 views within less than 30 minutes and was heavily condemned in the comments.

Watch Here:

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A post shared by Urvashi Agarwal (@bano_fitindia)

Many there thanked Agarwal for bringing the issue to people’s attention, saying, “This reminds me of food hygiene,” while another hailed Agarwal for constructive criticism that might inspire improvement in food handling standards.

Dixit did not comment on the video either.

Dixit became viral earlier this year after a video of her selling vada pavs in the Delhi Sainik Vihar area surfaced. Her entrepreneurship journey began after leaving Haldiram’s for doing her own street food business, driven by personal circumstances in her family. An inspiring story like this even got her collaborations with content creators and an appearance on the show ‘Bigg Boss OTT 3’, where she exposed that she earns about Rs. 40,000 daily from her vada pav stall.

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

December 11, 2024, 12:28 pm

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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A post shared by TasteAtlas (@tasteatlas)

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

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

December 6, 2024, 6:57 pm

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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A post shared by Anna Paul ? (@annapaul)

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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A post shared by Zainab Pirzada (@cookingwithzainab)

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!

61-Year-Old Finally Overcomes Rare Swallowing Disorder, ‘I Can Eat My Favourite Food Again’

December 4, 2024, 4:08 pm

Medical science has only been making progress, and of the latest, a miraculous breakthrough by Dr. Megraj Ingle, Director and Senior Consultant of Gastroenterology, has relieved huge distress from a 61-year-old man suffering with a rare swallowing disorder named Achalasia. Two years of severe difficulty while swallowing was Mr. Suhas R. Mungaker’s life, but a recent innovative treatment approach not only lightened his condition but bettered his health.

How It All Began

About two years ago, Mr. Mungaker, a Mumbai resident, began experiencing hiccups while eating, which he ignored initially. He then felt that food was getting stuck in his throat, so he would drink water and then try to eat again. Eventually, the latter issues seemed to get better but were followed by heartburn, especially during summer. The antacids and other medications provided were a temporary relief, though the pain continued. His wife worried and consulted a family physician who advised him to refer Mr. Mungaker to Dr. Ingle for further evaluation.

Subsequent to consulting Dr. Ingle, Mr. Mungaker was found to have a rare medical condition called Achalasia where the oesophagus does not push food and liquids inside the stomach due to unrelaxation of the lower oesophageal sphincter. Dr. Ingle explained, “On arrival, the patient was having difficulty eating food, weight loss, and chest pain. The endoscopy revealed blockages in his oesophagus and a narrowing near the stomach. Every time he ate, the food would lodge in his throat, and even drinking water wouldn’t help, often leading to vomiting. The endoscopy showed a bird’s beak structure, typical of Achalasia. It affects only about one in a million, and we see only 10-20 cases per year, which usually don’t require surgery.

Understanding The Procedure

Dr. Ingle explained the novel treatment concept, “A barium swallow showed food stasis and the oesophagus wall muscle thickening. The procedure was minimally invasive using an endoscope tunnel through the oesophageal wall and lower oesophageal muscle was cut. The procedure was quick, and the postoperative recovery time was minimal. In fact, by the time this patient was discharged, there was no difficulty in swallowing food.

Patient Shares Experience

Reflecting on the ordeal, Mr. Mungaker said, “It was petrifying when, two years ago, I started having hiccups during meals and couldn’t eat properly. I had no idea I was dealing with such a rare disorder. Thanks to Dr. Ingle and his team, I can now eat my favorite food without any issues.

Dr. Bipin Chevale, CEO of Gleneagles Hospital, Parel, Mumbai, appreciated the facilities available at the hospital and said, “Our advanced equipment and skilled medical team ensure that patients receive the most innovative and effective treatments for complex conditions like this.”

This medical miracle in treating Achalasia manifests the strength of innovation and the capability of a physician like Dr. Ingle, who has been instrumental in providing life-changing treatments to patients.

Bengaluru Techie Shares His ‘Revenge’ Experience Ordering Food on Train via Zomato

November 28, 2024, 11:43 am

A Bengaluru-based techie, Sunny Gupta, recently shared his unique experience of ordering food through Zomato while traveling on a train. On his journey from Mumbai to Pune, Gupta decided to try Zomato’s new feature after he saw a prompt asking him to enter his Passenger Name Record (PNR). Intrigued by the idea, he placed an order for Triple Schezwan rice and documented the entire process in a viral thread on X (formerly Twitter).

Gupta explained that Zomato allows passengers to order food for delivery to upcoming stations, and he chose Panvel as his delivery location. Passengers can also place orders up to four days in advance and have the option to cancel before the preparation begins. Gupta ordered a meal worth ₹465 to be delivered directly to his berth on the Mumbai-Pune train.

Decided to skip ordering from the attendant and give Zomato on Train a chance.

Found this hotel serving Triple Shezwan Rice. I have an option to choose delivery an any upcoming station. Picked Panvel! pic.twitter.com/8FZkKC9MAZ

— Sunny R Gupta (@sunnykgupta) November 27, 2024

However, things didn’t go exactly as planned when the train was delayed. “The train is running delayed and Zomato says my food is prepped and waiting at the station,” Gupta wrote on X. He humorously added, “This is probably the first time I am taking revenge on Zomato. Food delivery guy is waiting for me and I’m running late.”

Gupta went on to share a video capturing the moment his food was delivered by a “polite guy,” expressing his overall satisfaction with the service. However, there was one issue he pointed out: the restaurant had failed to send any cutlery, despite Zomato’s instructions to provide plates and spoons, especially since passengers were on a train.

Alright so he is here!
Smooth handover. Polite guy. pic.twitter.com/AVQP13sQ3d

— Sunny R Gupta (@sunnykgupta) November 27, 2024

His post quickly went viral, racking up more than 8 lakh views on X, with many users sharing their own experiences. One respondent praised the service, writing, “This meals on train by Zomato is really a great feature. I have ordered it many a times, better than trains and you get direct hotel-made food which you can choose. Great initiative by Zomato.” Another user chimed in, “I tried a couple of times… Worked like a charm.”

However, not all feedback was positive. One user shared their disappointment, recalling, “I ordered a medium-sized pizza last time I was on the train which cost me about ₹460 something. The train was running late for about 2 hours. The pizza was cold and the experience was not so good.”

Gupta’s humorous yet informative post has sparked a broader conversation about food delivery options for train travelers, with many applauding Zomato’s initiative, while others remain cautious about potential delays.

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

November 27, 2024, 4:07 pm

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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A post shared by Gaurav Wasan (@youtubeswadofficial)

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.

Chinese Mother Posts Video of Son Urinating on Family Meal, Internet Is Not Happy

November 9, 2024, 3:50 pm

A recent incident in China has sparked significant outrage on social media after a mother from Beijing posted a video of her young son urinating on a dining table full of food. Despite the unpleasant event, the family continued to consume the food, which included steamed buns, eggs, and vegetables. The mother proudly shared the moment on social media, which quickly gained attention.

When questioned by a social media user, “So, did you guys end up eating that food?”, the mother responded, “Yes, we did eat it,” furthering the shock and disbelief of many viewers.

Cultural Context Behind the Practice

While many were disturbed by the incident, it is important to note that this act has cultural roots in some parts of China. According to the South China Morning Post, there is a traditional belief that a young boy’s urine possesses “mysterious powers.” It is thought to have healing properties, including boosting yang energy, reducing fever, and even warding off evil spirits. Particularly potent is the first morning urine of a boy under the age of 10.

This belief is tied to certain practices, including the preparation of a dish called “urine eggs,” where eggs are soaked in urine collected from young boys. While these practices have deep historical roots, many social media users were quick to criticize the mother’s actions, calling for more stringent regulations to prevent such content from being shared online.

WHO Warning: Avoid These 5 Foods That ‘Hollow Out the Body Like Termites’

November 4, 2024, 7:00 pm

The World Health Organization (WHO) has recently highlighted certain foods that, when consumed frequently, can pose significant health risks. Regular intake of these foods has been linked to serious conditions like obesity, heart disease, cancer, and diabetes. Below, we’ll explore six such unhealthy foods that WHO advises to limit or avoid.

1. Processed Meats

Foods like sausage, ham, and bacon are classified as processed meats and contain high sodium levels. These meats are preserved with chemicals to extend their shelf life, which, according to WHO, may heighten the risk of cancers, particularly colorectal cancer.

2. Sugar-Sweetened Beverages

Sugar-laden drinks, including sodas and energy drinks, are dense in calories. Frequent consumption of these beverages can contribute to weight gain and elevate the likelihood of developing type 2 diabetes. WHO recommends opting for water or fresh fruit juices instead for better health outcomes.

3. Trans Fats

Trans fats are often found in packaged snacks, fast food, and margarine, and are detrimental to heart health. These fats raise harmful LDL cholesterol and reduce beneficial HDL cholesterol, leading to an increased risk of heart disease.

4. White Salt

Although salt is essential for iodine intake, exceeding WHO’s recommended limit of 5 grams per day can be harmful. Excessive salt consumption, particularly through foods like chips, canned foods, and fast foods, is linked to high blood pressure and heart disease.

5. White Bread and Refined Grains

White bread, pasta, and refined grains lack fiber and are often high in sugars and calories. They offer minimal nutritional value and can contribute to obesity and related illnesses.

6. High-Sugar Snacks

Sweet snacks such as chocolates, biscuits, and pastries are loaded with sugar, which can lead to weight gain and an increased risk of type 2 diabetes, heart disease, and other health complications.

Watch: US Woman in Delhi Compares Indian and American Food Habits

November 4, 2024, 1:17 pm

For Americans relocating to India, the cultural differences can be both entertaining and enlightening. Kristen Fischer, a US citizen who first visited India in 2017 and now resides in New Delhi, effectively captures this experience. As a mother of three who identifies as “Very Videshi,” Fischer frequently shares observations about the cultural contrasts between the US and India on social media.

In her latest Instagram video, she emphasizes the disparity in seasoning food: while Americans typically rely on salt and pepper, Indian cuisine incorporates an array of spices, including aamchur (dried mango powder), dhaniya powder (coriander powder), haldi (turmeric), chilli powder, garam masala (a spice blend), jeera powder (cumin powder), and kaali mirch (black pepper).

Fischer also points out differences in mealtime customs. In the US, dinner may start as early as 5 PM, whereas in India, it is common to dine around 10 PM. She contrasts coffee and tea cultures as well, noting that Americans often prefer large to-go coffee cups, while in India, small cups of chai are designed to be savored slowly.

Additionally, she touches on dining etiquette, highlighting that while Americans typically use forks, eating with one’s hands is a widespread and culturally accepted practice in India.

Watch:

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A post shared by Kristen Fischer (@kristenfischer3)

The video has gone viral, prompting a flood of comments from social media users. One user remarked, “USA: Cold coffee, India: Hot coffee, USA: Chai tea latte in Starbucks, India: Chai.” Another commented, “Some things in the USA are good, like an early dinner, which was also followed in India, but later, due to industrialization, dinner became late, which is not ideal for kids, especially.”

Further engaging with the content, one user stated, “My mom always brings back cute coffee sets from India since she loves the perfect size cups.” Another humorously asked, “Excellent, so which one do you prefer now? Are you ready for Indian citizenship now?” while one comment read, “You are more Indian than most Indians in India.”

What are your thoughts on this video? Let us know in the comments below!

Karachi’s ‘Mini Bihar’ Showcases Vibrant Flavors from Boti to Daal Kachori | WATCH

November 2, 2024, 11:59 am

Karachi’s Orangi Town, fondly known as the city’s “Mini Bihar,” recently gained attention in a video by Pakistani food vlogger Sami X Streets. The reel, which has garnered over 800,000 views, highlights the unique Bihari flavors preserved by the local migrant community.

The Instagram video features Tehzeeb Kebab House in Bangla Bazar, where Bihari favorites such as ‘Bihari boti’ and ‘Bihari kebab’ are must-try dishes. As the vlogger captures the enticing and aromatic cooking process, a local vendor proudly declares, “Dekhte hi muh mein pani aa jayega customer ka…” (“Just the sight will make customers’ mouths water”).

This video showcases the rich culinary heritage brought by families from India’s Bihar region, who settled in Karachi after the 1947 Partition and subsequent migration after the 1971 Bangladesh Liberation War. Despite the physical distance, these families have managed to keep Bihari flavors alive through various stalls and eateries, including Tehzeeb Kebab House, which offers puris filled with lentils, biryani, and pulao.

Watch:

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A post shared by Sami X Streets (@samixstreets)

The video has elicited heartfelt responses from viewers, with many recalling family recipes and expressing a wish to visit Karachi’s ‘Mini Bihar’ for an authentic experience. Comments like “This just brought back memories of my family’s cooking” and “Amazing to see Bihar’s culture thriving in Karachi!” illustrate the shared nostalgia among viewers. Another fan remarked, “Next stop, Karachi! Need to try this.” For many, the reel emphasizes how food can create connections across cultures and borders, with one viewer aptly noting, “It’s incredible how food connects us beyond borders.”

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

November 1, 2024, 9:29 pm

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.

Hyderabad Officials Discover ‘Future Packing Dates’ on Items During Zomato Hyperpure Warehouse Raid

October 31, 2024, 12:32 pm

During a recent inspection of a Zomato warehouse in Hyderabad, food safety officials discovered 18 kilograms of button mushrooms labeled with a packing date of October 30, 2024, despite the inspection taking place on October 29, according to an NDTV report.

The incident occurred at Zomato’s Hyperpure warehouse located in Kukatpally, which operates as a Food Business Operator (FBO) licensed by the state. FBOs are responsible for supplying various products, including fruits, vegetables, meat, seafood, gourmet foods, packaging materials, and kitchen equipment, to hotels, restaurants, and caterers.

Labeling products with a “future packing date” constitutes a violation of food safety regulations. This discovery coincides with officials uncovering significant food safety issues at sweet shops, a momo outlet, and shawarma units in the area, following health complaints in the lead-up to Diwali.

Inspectors also noted the presence of house flies inside the warehouse and pointed out that it lacked a proper insect-proof screen. Additionally, several food handlers were found not wearing hair caps and aprons, raising further concerns about hygiene.

Despite holding the necessary license, the warehouse had medical fitness certificates for food handlers and pest control records. Zomato has not yet issued a statement regarding the incident.

These findings follow a raid by a task force in June at a Blinkit warehouse (owned by Zomato) in Devar Yamjal, located in the Medchal Malkajgiri District near Hyderabad, where officials uncovered unhygienic conditions, expired products, and potentially infested food items, among other issues.

In response to the recent findings, Blinkit stated, “We take safety and hygiene standards very seriously. We are closely working with our warehouse partner and the Food Safety Department to implement corrective actions from the findings.”

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

October 28, 2024, 4:23 pm

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.

Haryana YouTuber Takes Chinese Woman To Lunch After She Criticizes Indian Food As ‘Dirty’

October 26, 2024, 12:48 pm

An Indian YouTuber’s reaction to a Chinese woman’s criticism of Indian cuisine has captured the hearts of many online. In a now-viral video, Indian vlogger Passenger Paramvir engages in a conversation with a Chinese woman about the food preferences of their respective countries.

“I told her that Chinese food is not good but Indian food is amazing. So, she told me to wait while she shows me what Indian food looks like,” Paramvir explains in the video while seated next to the woman.

Street Food Videos Question Hygiene

The woman proceeds to show Paramvir several street food cooking clips on her phone, featuring questionable hygiene practices. Among the videos are scenes of a man making dough balls with his armpits and another showing a person washing their hands directly over a cooking pan.

Watch:

A Chinese woman shows an Indian vlogger dirty street food videos to make him feel embarrassed and feel disgusted for himself.

Instead, the kind vlogger takes her to a good Indian restaurant, and treats her with amazing Indian cuisine in China. pic.twitter.com/mYRNmVDjxV

— FedAmshaa (@FedAmsha) October 19, 2024

As she scrolls, they both watch another video where a man grinds tomatoes with his feet and a woman is served dal in her hands. While Paramvir chuckles at the clips, the woman questions what these individuals are doing.

“Isne toh meri bolti band krdi,” he jokes, but adds, “Trust me, you won’t find any of this on the street. I don’t know where they get these clips from or where they find these people. It’s very uncommon; I have never seen that happen with my own eyes.” He assures her, “If you go to a good hygienic place, you will love the food.”

Perspective Changed To “Yummy”

To shift her perspective, Paramvir takes the woman to a local Indian restaurant. They enjoy a meal of dal makhni, shahi paneer, and naan together. As the video concludes, she is seen relishing her food, exclaiming, “Yummy.”

The video, which has nearly 1 million views on X, has been met with praise for Paramvir’s positive and light-hearted approach to the woman’s negativity.

One viewer commented, “If they took bad, give them good. He changed her whole perspective towards India.” Another user remarked, “India definitely needs better PR! It’s unfortunate that some people judge the entire cuisine based on a few videos. Glad the YouTuber took the initiative to introduce her to authentic Indian food.”

Golgappa Vendors Spice Things Up By Adding Harpic And Urea, Police Say No Thanks

October 21, 2024, 5:43 pm

A viral social media video shows two men kneading golgappa dough with their bare feet, causing outrage. The incident occurred in Garhwa district, Jharkhand. During the police investigation, the men confessed to mixing toilet cleaner Harpic and urea fertilizer into the dough to enhance flavor. Authorities have detained the shopkeepers, sealed the establishment, and investigations are ongoing.

In the footage, the men are seen working the dough with their feet, while packaged golgappas are visible around them. The video quickly incited anger and disgust on X, prompting local residents from Nagar Panchayat market to confront the two individuals and alert the authorities, according to media reports.

After police detained the shop owners, they admitted to using toilet cleaner and fertilizer. A suspicious white solid, resembling alum, was also found during the investigation and has been sent for testing.

One of the suspects, Yadav, claimed the video was recorded and shared by his relatives due to a family dispute as a form of revenge.

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

October 21, 2024, 4:04 pm

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!

October 21, 2024, 1:09 pm

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?

Lagan Nu Custard

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!

October 18, 2024, 2:40 pm

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.”

From Washing Dishes at Pizza Hut to Owning 50 Cafés: Meet The Man Who Built A Multi-Crore Food Empire

October 18, 2024, 12:55 pm

Are you excited about starting a business but unsure where to begin? Look to Shiju Pappen, a Gurugram-based entrepreneur who transformed the vibrant flavors of Indian street food into a successful venture.

Just before the COVID-19 pandemic, he launched The Chatpata Affairs in 2020, turning his passion into a thriving business. Originally hailing from a small town in Rajasthan, Shiju moved to Delhi in 1997 for work. His career began at Pizza Hut, where he took on various roles, including cleaning the restaurant, serving customers, and washing dishes.

In an interview with Startuppedia, Pappen revealed, “For nearly a year, I earned only Rs 5,000-6,000 monthly. Managing rent, electricity, and food was challenging, but I had no choice but to make do with what I earned.”

Turning Point

Later, Pappen rose to the position of CEO at Southern Fried Chicken, accumulating over two decades of experience. Yet, he always felt the urge to establish his own business. With modest savings of Rs 5 lakh and a small, dedicated team willing to wear multiple hats, Shiju made the leap to launch his shop in 2020.

Rapid Expansion

the chatpata affair

Initially offering just a few items, The Chatpata Affairs has now blossomed into a food chain with a presence across 50 locations nationwide. Notable outlets include prime spots at Ambience Mall in Gurgaon, Church Street in Bangalore, Nanganalur in Chennai, and various universities in Hyderabad.

The menu has expanded to include nearly 200 items, catering to breakfast and dinner with fusion dishes like chaat, badam milk, rolls, papri chaat, sandwiches, and shakes.

Future Goals

Shiju Pappen’s venture utilizes both franchisee and company-owned models. Out of the 50 locations, 40 are franchisee-operated while 10 are company-owned.

He explained that as a bootstrapped business, they focus heavily on the franchise model. Each outlet occupies a modest 200 square feet, requiring an investment of around Rs 5-6 lakh, and these franchises yield a monthly profit of approximately Rs 60,000 to Rs 70,000.

By March 2025, The Chatpata Affairs aims to operate 100 outlets, with plans to expand to 500 locations by 2027. With these ambitions, Pappen believes the company can achieve an annual turnover of Rs 1,000 crore and aims to extend its reach to the Middle East, Europe, and the US.

“I believe it’s a journey with patience and perseverance. And, not at all a lottery ticket to instant wealth or success,” Shiju concluded.

In the first two years, the venture generated around Rs 2 lakh in monthly revenue with just two outlets. However, after two years of adopting the franchise model, their business experienced significant growth.

In the financial year 2023, the company’s revenue soared to Rs 6 crore, followed by an impressive increase to approximately Rs 8 crore in FY-24.

Watch: How Karnataka’s Favorite Mysore Pak Is Prepared

October 16, 2024, 3:37 pm

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.”

After Delivering Wrong Dish, Zomato Said…

October 15, 2024, 3:28 pm

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.”

Slice Of Danger: Your Favorite Cake Can Cause You Cancer!

October 3, 2024, 3:02 pm

Recently, Karnataka’s food regulatory authorities discovered cancer-causing agents in cake samples, prompting a warning to local bakeries regarding excessive use of artificial colorants. The state’s Food Safety and Quality Department conducted inspections and found that 223 out of 235 cake samples were safe for consumption, while 12 samples contained harmful elements, primarily artificial dyes such as Allura Red, Sunset Yellow FCF, Ponceau 4R, Tartrazine, and Carmoisine. These harmful substances were identified in popular varieties like red velvet and black forest cakes.

The food safety regulator stated that high levels of artificial colors not only elevate cancer risks but may also negatively impact mental and physical health. Food Safety Commissioner Srinivas K cautioned bakeries against using hazardous chemicals and artificial colorings that exceeded the standards set by the Food Safety and Standards Authority of India (FSSAI). According to FSSAI guidelines, most food colorings should not exceed 100 mg per kg, including the aforementioned dyes.

This alert follows a previous ban on food vendors from adding Rhodamine-B to cotton candy and ‘gobi manchurian.’ Violating this ban could lead to imprisonment of up to seven years and fines of up to Rs. 10 lakh. The Karnataka Health Minister emphasized, “Consumption of snacks containing these artificial colours may pose long-term health risks, including cancer. Therefore, the health department has taken this necessary action. I urge the public to prioritize health and hygiene above all else.”

What Are Artificial Food Colors?

Artificial food colors are synthetic dyes created from chemicals, often derived from petroleum, and are used to enhance the visual appeal of food. Common artificial colorants include:

Allura Red AC (Red 40)
Tartrazine (Yellow 5)
Sunset Yellow (Yellow 6)
Brilliant Blue (Blue 1)
Carmoisine
Ponceau 4R (Red 7)

These additives are approved by food safety authorities worldwide, including the US Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and India’s FSSAI. However, discussions continue regarding their long-term health implications.

Potential Cancer Risks Linked to Artificial Colors

The health effects of chemicals found in food colors are a growing concern. Artificial food colors are prevalent in many processed foods, including candies, soft drinks, cereals, and baked goods. While these additives improve food aesthetics, they have been scrutinized for their potential link to cancer.

Numerous studies have investigated whether the consumption of artificial food colors increases cancer risk, with results that vary. While no definitive connection between artificial food colors and cancer has been established, several studies raise concerns about potential carcinogenic effects, particularly at high doses.

For instance, some animal studies linked Carmoisine to thyroid tumors, leading to restrictions on its use in cosmetics but not in food products. In the 1970s, studies found that high doses of certain artificial colors, like Erythrosine, induced thyroid tumors in rats, prompting regulatory bodies such as the FDA to limit its use in specific products.

However, these high-dose animal studies do not directly correlate with human risk due to the much lower amounts of colorants consumed by humans. One study indicated that Red 40 might cause DNA damage in mice, which is a precursor to cancer. Nevertheless, regulatory agencies maintain that it is safe at current usage levels based on the available evidence.

Tartrazine (Yellow 5) has also been scrutinized for potential health risks. Most human studies have focused on broader health concerns, like hyperactivity in children, rather than cancer. The Southampton Study in 2007 suggested that certain artificial colors, including Red 40 and Yellow 5, might lead to hyperactive behavior in children, resulting in restrictions in some countries.

Are You at Risk?

While there is some evidence suggesting that high doses of artificial food colors may cause cancer in animals, research on humans is limited. Nevertheless, high consumption of cakes and other baked goods can increase the risk of various diseases, including cancer.

Regulatory agencies continuously monitor and evaluate the safety of these additives. Given the rising cancer rates in India, opting for foods with fewer artificial chemicals and lower sugar content can be beneficial for health.

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

September 30, 2024, 4:49 pm

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

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

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

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

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

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

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

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

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.