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

December 18, 2024, 6:20 pm

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.

Mirchi Ka Halwa: Boldest Wedding Season Creation Leaves Guests Baffled

December 4, 2024, 1:35 pm

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

December 2, 2024, 3:54 pm

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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A post shared by Mr_Brijesh_official ? (@viral_brijesh_vlogs)

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.

Swiggy vs Zomato: The Epic Food Delivery Showdown With Iconic Duo Rocky And Mayur

October 18, 2024, 12:44 pm

Rocky Singh, known for being one half of the beloved foodie duo from the TV show Highway On My Plate, has been appointed as a brand ambassador for Swiggy. The announcement came from the food delivery platform’s CEO, Rohit Kapoor, in a LinkedIn post. This partnership adds an intriguing twist to the ongoing competition between Swiggy and Zomato, as Singh’s former co-host, Mayur Sharma, is currently associated with Zomato. The duo had parted ways in 2022 due to personal reasons.

In a March 2023 Instagram update, Rocky shared his thoughts on their separation: “Hey all, almost 1 year since Mayur left for personal reasons and I’ve been working alone. We chat on the phone, but we both have our work to look after, so we don’t meet or chat as often as we would like. The love is all there and will always be – Regards Rocky.”

Swiggy’s Light-hearted Conversation

On Wednesday, Kapoor recounted a light-hearted chat he had with Rocky that ultimately led to his new role as Swiggy’s ambassador. “Rocky and I were doing chai-samose par charcha the other day… Rocky asked, ‘This 10-minute food delivery, how does it even work? Koi khana bana bhi raha hai ya only packets are being opened?’ I assured him it’s all fresh food from nearby restaurants—idlis, momos, chai, and samosas—all freshly prepared.”

Experiencing the Delivery Process

Kapoor further explained how he encouraged Rocky to experience the food delivery process firsthand by joining him on a few deliveries. In a video accompanying the announcement, both can be seen wearing Swiggy’s signature orange t-shirts as they ride bikes for deliveries. “Aisa karte hain, let’s do a few deliveries. We can meet the partners also. Rocky ko dekh ke, they’ll be happy. So, Rocky and I do a few Bolt deliveries aram se. And the other thunderbolt is that Rocky is a Swiggy Ambassador now,” Kapoor added.

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.”

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

August 28, 2024, 5:14 pm

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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A post shared by taste the best (@taste.thee.best)

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

August 27, 2024, 9:52 pm

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.

Japan Meets Peru, That’s Nikkei Cuisine

August 27, 2024, 9:37 pm

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’

August 26, 2024, 5:11 pm

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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A post shared by Foodler (@realfoodler)

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

August 25, 2024, 6:30 pm

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

August 24, 2024, 12:39 pm

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

CHICKEN VADA PAV

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

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

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

Nutty Sweet Potato Vada Pav

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

August 22, 2024, 12:39 pm

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.

Watch: Man Creates Bizarre ‘Mango Momos,’ Internet Labels Them ‘Jaanleva’

August 21, 2024, 4:56 pm

Momos are an all-time favorite snack, available in various forms, from tandoori to crispy fried chicken. They’ve also been the subject of many creative culinary experiments. The latest addition? Mango momos. Unsurprisingly, this innovation hails from Delhi.

In a video shared by a food vlogger, a vendor, inspired by fellow momo seller Sikander, who went viral for his momo omelette, introduces the unique mango momo dish. The clip starts with the vendor deep-frying pre-made momos. He then prepares a sauce by adding mango slices, pouring an entire bottle of Maaza, sprinkling red chili powder, and mixing in a generous amount of cream. After cooking the sauce, he tosses in the fried momos and garnishes them with more cream.

Watch The Viral Video:

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How Social Media Reacted:

Despite the vendor’s enthusiasm, the internet has not taken kindly to this unusual combination of momos and mangoes. Many users expressed their disdain in the comments, with “RIP Momos” being a frequent reaction.

One user lamented, “Will not forgive this generation whoever even tastes it,” while another pleaded, “Mere momos ke saath aisa mat karo please [Don’t do this with my momos, please].”

Some comments were more extreme, such as “Give me poison instead,” and one user who had tried the dish shared, “It’s not good, have tried.”

Another comment sarcastically suggested, “Bhai, thoda Harpic bhi daaldo [Please add some Harpic to the mix],” with many others dubbing the dish “Jaanleva momos [Poisonous momos].”

This isn’t the first time momos have been subjected to strange experiments; earlier, Sikander’s momo omelette had also caused quite a stir online. Inspired by his daughter’s love for momos, he concocted the dish, which also went viral.

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

August 20, 2024, 12:41 pm

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

August 18, 2024, 10:00 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!

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

August 14, 2024, 2:52 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.

Celebrate India’s Independence with a Tricolor Feast!

August 14, 2024, 2:33 am

This recipe collection offers a vibrant way to celebrate Indian Independence Day with a delicious tri-colored menu! We’ll be making Tiranga Ravioli, a layered pasta dish, Tiranga Pastry, a colorful cake, and Tiranga Phirni, a rich rice pudding. As a bonus, we’ll also whip up some refreshing Kiwi Pineapple Pani Puri, a street food favorite with a unique twist!
So, get ready to impress your guests and celebrate India’s Independence Day in style with this exciting and delicious menu!

Tiranga Ravioli by Sachin Malik, Executive Chef, Radisson Blu MBD Hotel Noida
Ingredients-
Regular-Pasta Semolina : 250 Grm
Refined flour : 250 Grm
Salt : 10 Grm
Egg Yolk : 12 nos
Beetroot paste : 100 Grm
Spinach Paste : 100 Grm

MAKING THE RAVIOLI DOUGH:
=Sift flour and salt together.
=Place flour mixture on a board, making a well in the center of the flour.
=Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
=Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
=Make three kind of dough, one is beetroot dough, second is spinach dough and third one is regular
=Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
=Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick)
=Merge the sheets according to the colors while merging the sheets applied the egg wash in every layers let it rest for 15 minutes, cut into a very thin sheets (about 1/16 to 1/8 inch thick)

FILLING THE RAVIOLI:
=Drop about 1 to 1 1/2 tea spoon of filling about 1 1/2 inches apart all along the dough.
=When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
=Using your fingers, gently press dough between each dab of filling to seal it.
=Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.

DRYING THE RAVIOLI:
Allow ravioli to dry for one hour before cooking.

COOKING THE RAVIOLI:
=Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
=Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
=Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
=Serve hot.

Tiranga Pastry by Sachin Malik, Executive Chef, Radisson Blu MBD Hotel Noida
Ingredients-
Eggless cake mix : 1kg
Water: 550 ml
Oil: 50 ml
Vanilla essence: 05 ml
Orange bakery colour: 05 ml
green bakery colour; 05 ml
butter cream icing: 500 Grm
Butter unsalted: 300 Grm
Icing sugar: 300 Grm

=Mix together water, oil, essence and the cake premix.
=Separate the mixture into three parts, in one part add few drops of green food colour and in another part add few drops of orange colour.
=Pour all three batters into trays and bake in oven at 180-degree C temperature for 15 minutes.
=Cool the sponge and cut in thin layers for making pastry.
=Beat butter, essence and icing sugar thoroughly to make the icing, now divide the icing into 3 parts.
=Add orange color in one part and green color in another part.
=Now arrange different colored sponge one on another decorate with three different icings in a design as desired and cut into pastry size pieces.

Tiranga Phirnee by Sachin Malik, Executive Chef, Radisson Blu MBD Hotel Noida
Ingredients-
Basmati Rice: 1kg
Sugar: 500 Grm
Almond: 10 Grm
Pistachio: 10 Grm
Grated Carrot: 10 Grm
Saffron: 1 grm
Full Fat Milk: 1 ltr

Method:
=Soak the Basmati rice in water for 20-30minutes.
=Coarsely Grind the rice by adding little water.
= In a Pan, Boil of full fat milk, Stir occasionally on low flame until the milk thickens.
= Add the coarsely ground rice mixture. Stir continuously to avoid formation of lumps.
Boil the milk until the rice is cooked.
= Finally add 1/2 cup sugar, rose water and cardamom powder.
For the tiranga/ tricolour phirni
First layer- Carrot phirni:

=Take 4 tsps of the plain phirni in a small saucepan.
=Add grated carrot,little sugar and milk and cook it until the carrot is completely cooked.
=Add saffron strands and keep it to cool.

Second Layer – Almond phirni:
=Take 4 tsp of plain phirni in a saucepan.
Add almond paste(Grind Almond powder with milk)
= Add little additional sugar, almond essence and chopped almonds and cook it for sometime.

Third layer- Pistachio phirni:
Take 4 tsp of plain phirni in a saucepan. Add pistachio paste(Grind pistachio and milk).
= Add little sugar,pistachio essence, chopped pistachios and cook it for sometime. I have added a drop of green food color to enhance the color. It is totally optional.
= To layer the phirni, you can take a glass Add a tsp of each phirni starting from pistachio, almond
and last carrot phirni.
=Garnish with saffron strands, almonds and pistachios.

Tastes best when chilled

Celebrate I-Day with Iconic Flavours from Delhi’s Most Historic Restaurants

August 14, 2024, 2:24 am

This Independence Day, celebrate India’s rich culinary heritage with three of Delhi’s most iconic restaurants, each offering a unique taste of history. From the first restaurant inside the historic Red Fort to establishments that have been serving legendary dishes since before India gained independence, these dining experiences are a must-visit for anyone looking to savor the flavors of India’s past.

Daryaganj: A Culinary Legacy from 1947
Daryaganj, one of Delhi’s most celebrated North Indian cuisine restaurants, is steeped in history, tracing its roots back to the pre-independence era. Founded by Kundan Lal Jaggi, a refugee from Peshawar, Daryaganj is credited with inventing some of the most iconic dishes in Indian cuisine, including Butter Chicken and Dal Makhani. This Independence Day, Daryaganj is serving these original recipes, preserving the culinary legacy that has been passed down through generations.

Kundan Lal Jaggi, who founded the restaurant in 1947, was a pioneer of tandoori cuisine, introducing it to the world with his innovative recipes. The Original 1947 Butter Chicken, born out of necessity late one night when the kitchen was nearly empty, is now a staple in North Indian cuisine. Similarly, the Original 1947 Dal Makhani was created when a regular guest suggested that Jaggi do something special with ‘Maa ki dal.’ His slow-cooked creation has since become a beloved dish, celebrated for its creamy texture and rich flavors.

Daryaganj has continued to honor Kundan Lal Jaggi’s legacy by maintaining the integrity of these original recipes. This Independence Day, the restaurant is offering a special menu that includes not only the legendary Butter Chicken and Dal Makhani but also the Original Butter Paneer and Chicken Pakora, each dish carrying the same nostalgic flavors from 1947.

United Coffee House: A Culinary Journey Since 1942
Another historic gem, United Coffee House (UCH), has been serving Delhi since 1942, the year of the Quit India movement. Conceptualized by Lala Hans Raj Kalra, UCH was designed to bring the diverse culture of Delhi under one roof. Over the decades, it has become a beloved café-restaurant and bar, frequented by writers, artists, lawyers, journalists, and politicians.

UCH offers a unique menu that reflects its rich history. Dishes like the Mix Meat Grill Sizzler, Railway Mutton Curry, and Keema Samosa are just a few of the specialties that have been delighting patrons for over eight decades. This Independence Day, UCH continues to be a place where history and gastronomy intersect, offering a culinary experience that is both nostalgic and timeless.

Café Delhi Heights: Dining Inside the Red Fort
For the first time ever, you can now dine inside the iconic Red Fort at Café Delhi Heights. This all-day casual neighborhood café has opened its doors within the historic monument, becoming the first restaurant in India to be situated inside a world-renowned heritage site. Blending Delhi’s favorite comfort food with the majestic ambiance of the Mughal era, Café Delhi Heights offers a unique dining experience that combines history with contemporary flavors.

The menu at Café Delhi Heights is a culinary atlas that includes a variety of dishes, from hearty breakfasts to palatable lunches and divine dinners. Highlights include the ISBT Makhani Maggi, Juicy Lucy Burger, and Rajasthani Lal Maas, all served with a backdrop of centuries-old history and architectural marvels.

This Independence Day, step into a time capsule at Café Delhi Heights and enjoy a meal that pays homage to India’s rich culinary heritage while celebrating the country’s vibrant future. Whether you’re indulging in the Original 1947 recipes at Daryaganj, savoring classic dishes at United Coffee House, or dining amidst history at Café Delhi Heights, these restaurants offer a unique way to celebrate India’s independence.

The Healing Power of Herbal Teas: A Natural Path to Wellness

August 14, 2024, 2:11 am

In the realm of beverages, herbal tea stands out as a timeless and cherished choice for those seeking a natural way to enhance their well-being. Unlike traditional teas derived from the Camellia sinensis plant, herbal teas, are crafted from a variety of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, and other botanical elements. This diversity offers a rich tapestry of flavors and health benefits, making herbal teas a beloved part of many cultures and daily routines.

Herbal teas are not true teas; they are infusions made from various plants, excluding the tea plant itself. This distinction is crucial, as it underscores the unique properties and benefits of herbal teas. Here are some notable examples:

1. Chamomile Tea: Known for its calming properties, chamomile tea is often used to alleviate stress and aid sleep. It also possesses anti-inflammatory and antispasmodic properties, making it beneficial for digestive issues.
2. Peppermint Tea: Peppermint tea is excellent for relieving digestive problems, including bloating and indigestion. It also has a refreshing taste and can help reduce stress.
3. Ginger Tea: This spicy tea is well-regarded for its ability to improve circulation and digestion. It is also effective in relieving nausea and is often recommended for pregnant women experiencing morning sickness.
4. Cinnamon Tea: Cinnamon tea is not only delicious but also beneficial for supporting healthy circulation and digestion. It has a warming effect and is often used to combat colds and flu.
5. Rose Hip Tea: A natural source of vitamin C, rose hip tea is excellent for boosting the immune system. It also acts as a tonic for the liver and kidneys and helps combat fatigue and colds.

Herbal teas have been used for centuries to treat various ailments and promote overall health. Here are some therapeutic uses:

• Relaxation and Stress Relief: Herbal teas like chamomile and lavender are renowned for their calming effects, helping to reduce anxiety and promote relaxation.
• Digestive Health: Teas containing peppermint, ginger, and fennel are excellent for soothing the digestive tract and alleviating symptoms like bloating, gas, and indigestion.
• Detoxification: Dandelion and nettle teas are known for their detoxifying properties, helping to cleanse the liver and kidneys.
Herbal teas offer a natural, flavorful, and health-promoting alternative to traditional teas and caffeinated beverages. With their wide range of flavors and therapeutic benefits, they are a wonderful addition to any wellness routine. Whether you are looking to relax, support your digestive health, or boost your immune system, there is an herbal tea to suit your needs.

Bengaluru Techie Works At Momo Stall: ‘His Priorities Are Sorted’

August 12, 2024, 3:19 pm

The image of a man working on his laptop while waiting outside a food stall has ignited a broader discussion about the priorities of tech professionals. In Bengaluru, India’s tech hub, it’s almost expected to see young professionals working in unconventional settings.

X user Kritika Kumari shared a photo of the techie working on his laptop outside a momo shop, commenting, “His priorities are sorted.”

The image prompted a wave of humorous reactions and jokes about corporate employees. One X user quipped, “Kicking bug out from his code,” while another simply described the scene as “Corporate employee.” D Shivsagar commented, “Corporates teach privacy protection and data protection… sab gaya pani me (Corporates teach privacy protection and data protection, he has discarded all of that).”

Some users imagined funny scenarios to explain why the techie was using his laptop at a roadside food stall. Siddhant Prateek joked, “kuch nhi phone office mein bhul gaya h, toh Momos wale ko Net Banking se money transfer kr raha hai (He forgot his phone in office. Now he’s transferring money to the momo shop owner through net banking).” Another added, “Maybe he lost his phone while traveling. So he is ordering the food using laptop.”

This incident is not the most unusual place techies have been spotted working. In March, a photo of a man using his laptop inside a theater in Bengaluru sparked a conversation about work-life balance. Similarly, that month saw a viral image of someone attending a video call while driving a two-wheeler in the Silicon Valley of India.

Pak: Indian Vegetarian Delicacies Becoming A Hot Favorite In Karachi

August 12, 2024, 1:52 pm

Karachi, Pakistan’s industrial and financial hub, has recently become a hotspot for authentic Indian vegetarian cuisine, with dishes like ‘soyabean aloo biryani,’ ‘aloo tikkis,’ ‘vada pav,’ ‘masala dosa,’ and ‘dhokla’ gaining popularity. This shift reflects the city’s diverse culinary landscape, which caters to a wide range of tastes and budgets.

City’s Demand For Vegetarian Food

The city’s food scene now includes a growing demand for ‘pure vegetarian’ dishes. Mahesh Kumar, owner of Maharaj Karamchand Vegetarian Foods Inn, located in a historic area of M A Jinnah Road, notes the rising popularity of vegetarian fare. “Our Soyabean Aloo Biryani, Aloo Tikkis, Paneer Karahi, and Mixed Vegetables are famous, and we see a lot of rush during lunchtime with many takeaways and deliveries,” Kumar shared. Despite not advertising due to cultural sensitivities, his restaurant remains popular among both Muslim and non-Muslim patrons.

Street Stalls: The Latest Trend

Other parts of Karachi also feature entrepreneurial ventures offering refined Indian vegetarian dishes. Kavita, who started a stall in the Cantt area eight months ago, has seen high demand for her food. She expressed surprise at how meat-loving Karachites have embraced vegetarian options. Her family, alongside Mary Richards, who runs a stall selling ‘dhoklas,’ ‘aam panna,’ and ‘dal samosas,’ has benefitted from this trend.

In Hussainabad, sisters Mahreen and Lubna operate a stall amidst traditional meat-focused eateries. They serve dishes like ‘masala dosa,’ ‘vada pav,’ and ‘pav bhaji,’ learned from their ancestors who migrated post-partition. “People are now eating these dishes because they are inexpensive, tasty, and quick to prepare,” Mahreen noted.

A Muslim Gujarati-speaking family has also been serving masala dosas in Bahadurabad for over fifty years. Zafar, whose father started the stall on a Suzuki van, believes the liberal food preferences of Karachi’s Indian migrants contribute to the popularity of vegetarian dishes.

Upscale establishments like Rajdhani Delight and Nawab Dynasty in Clifton further cater to this growing demand with their “pure vegetarian” and mixed thalis. Jerome Earnest of Rajdhani Delight described their ‘Navratan Vegetarian Thali’ as a popular choice among families, offering a diverse spread of Rajasthani and Gujarati dishes for 1500 rupees.

Food critic Huma Sheikh attributes the increasing interest in Indian vegetarian cuisine to Karachiites’ frequent dining out and willingness to explore new food experiences. She notes that this trend reflects the city’s evolving culinary preferences, with more options now accessible to households across different income levels.

Hyderabad’s Iconic Irani Cafes: Battling To Survive In The Age Of Fast-Food Giants

August 12, 2024, 11:50 am

The lingering aroma of bun maska, freshly fried samosas, and steaming hot Irani chai captures the essence of Hyderabad’s iconic Irani cafes. These Persian-style establishments have been a staple of the city’s cultural landscape for over a century.

With their marble-topped tables, old-fashioned clocks, and chequered floors, these cafes are a nostalgic nod to a bygone era. Irani cafes first emerged in India during the 18th and 19th centuries, introduced by Persian immigrants fleeing persecution and famine in Iran.

While Mumbai and Pune are well-known for these cafes, Hyderabad, with its deep-rooted history and connections to Persian trade, proudly hosts the second-largest number of Irani cafes in the country, following Mumbai.

Historian Mohammed Safiullah highlights the social significance of these cafes in Hyderabad, noting that they broke down social barriers by creating secular spaces where people from all religions and castes could gather. “Irani cafes in Hyderabad have stood as symbols of secularism,” echoes historian Paravastu Lokeshwar. Yet, despite their rich legacy, these cafes are now facing serious threats to their survival.

Two decades ago, Hyderabad boasted around 450 Irani cafes; today, only 125 remain. Jaleel Farooq Rooz, the owner of The Grand Hotel, attributes this sharp decline to increased competition from fast-food chains and soaring real estate prices. “We used to sell 8,000-9,000 cups a day once. Now we sell just 4,000 cups a day,” Rooz laments.

The rapid urbanization of Hyderabad, particularly following the IT boom of the 1990s, has transformed the city, bringing in global fast-food chains that offer more amenities and variety than traditional Irani cafes. Many café owners, unable to compete with these modern establishments, have been forced to shut down.

Inflation has compounded the problem, with the rising costs of tea powder, milk, and other ingredients making it increasingly difficult for these cafes to stay afloat. Moreover, the current generation of Iranian families in Hyderabad shows little interest in continuing the family business, with many opting for different careers or migrating abroad.

Despite these challenges, some café owners are determined to preserve their heritage. Syed Mohammed Razak, who manages the Red Rose Restaurant, has introduced new dishes to attract more customers and is leveraging his graphic design skills to promote the café online. “I want to continue my family’s legacy,” Razak says.

Loyal customers, too, are dedicated to keeping these cafes alive. Yanni, a regular at the Grand Hotel, shares, “Irani tea is a part of my life. I love the taste and drink it every time I step out. There is nothing like it even today.”

Although Hyderabad’s Irani cafes still draw patrons who appreciate their unique blend of history, culture, and flavor, the future of these beloved establishments remains uncertain as they struggle to survive against modern challenges.

Do You Love Having Ghee? But Are You Having It The Right Way? | Common Mistakes

August 10, 2024, 7:13 pm

Ghee has been a cherished ingredient in our diets since childhood, whether it’s added to arhar dal or spread generously on rotis. Known for its rich fat content, ghee offers numerous health benefits.

Experts highlight its role in nourishing the body, enhancing immunity, and giving skin a natural glow. Ayurveda praises ghee not only for its health benefits but also for its use in cleansing and detoxification, with historical significance as an offering to the God of Fire (Agni) during rituals.

However, to fully enjoy its advantages, it’s important to avoid common consumption mistakes.

5 Health Benefits of Consuming Homemade Ghee:

Improves Digestion
Ghee is highly digestible and can aid in relieving issues such as constipation. It helps balance the body’s heat element, making it a natural remedy for digestive discomfort.
Boosts Immunity
With its strong microbial and antiviral properties, ghee enhances immunity. It is also rich in soluble vitamins that support these immune-boosting qualities.
Promotes Heart Health
Nutritionist Rupali Datta notes that ghee is a healthier choice for heart health compared to refined oils. Consumed in moderation, it provides beneficial saturated fats.
Aids in Weight Loss
Ghee can support weight loss efforts. Its short-chain fatty acids help eliminate stubborn fat and boost metabolism.
Provides Energy
A spoonful of ghee can enhance energy levels, helping you feel fuller and more satisfied for longer periods.

3 Mistakes to Avoid When Consuming Ghee:

Avoid Mixing Ghee with Cold Foods
Ghee should always be consumed with warm meals or liquids. Mixing it with cold water or foods can cause indigestion and other digestive issues, as ghee’s heavy and sticky nature is best complemented by warmth.
Do Not Combine Ghee with Honey
Consuming equal amounts of ghee and honey together can lead to digestive issues and health problems. It’s better to eat them separately to reap their full benefits.
Skip Ghee If You Have Digestive Toxins
If you suffer from AMA, a type of digestive toxin linked to inflammation and gut issues, avoid ghee. AMA is similar in its heavy and sticky qualities, which can exacerbate digestive problems. Common signs of AMA include a thick white coating on the tongue, lack of enthusiasm, and persistent fatigue.

By avoiding these mistakes, you can ensure that you benefit from ghee’s remarkable properties and maintain a healthy digestive system.

Reasons to Eat Chilean Kiwi Fruit Everyday

August 7, 2024, 2:00 am

The Chilean kiwi, with its vibrant green flesh and tiny black seeds, is not only a feast for the eyes but also a delight for the taste buds. Its unique flavor—a mix of strawberries, melons, and bananas—makes it easy to love. Even better, this delicious fruit is packed with health benefits. Rich in fiber, vitamins A, B6, B12, E, potassium, calcium, magnesium, and iron, and low in calories (one fruit, about 70g, provides around 40 calories), kiwis are a nutritional powerhouse. Here are five compelling reasons to include one in your daily diet:

Eat More Kiwi: Incorporate kiwi into your diet in various ways: add it to salads, pizzas, yogurts, cereals, or blend it into a smoothie with almond milk or yogurt. The simplest way to enjoy a kiwi is to cut it in half and scoop out the nutrient-rich flesh with a spoon—no peeling required.

Flu Fighter: In flu season, your immune system needs all the support it can get. Kiwis are loaded with vitamin C, with one fruit almost meeting your daily requirement. Vitamin C enhances antibody production and activity, crucial for a healthy immune system. Additionally, it aids in the production of serotonin, which can improve your mood.

Dengue Warrior: During dengue season (usually June to September), raising platelet counts is crucial. Kiwi’s high vitamin C content helps platelets group together and function better. It’s also easy to digest, rich in antioxidants, and has electrolyte-balancing potassium, making it ideal for dengue patients. Plus, vitamin C boosts iron absorption and delivers vitamin B9 (folate), which can help increase blood platelet count.

Antioxidant Packed: Kiwi is rich in bioactive compounds with antioxidant properties, which protect against free radicals—harmful by-products of stress, poor lifestyle, and unhealthy diet. This makes kiwi a perfect antidote to the stress of modern life.

Heart’s Friend: The combination of vitamin C, polyphenols, and potassium in kiwi helps protect blood vessels and the heart. These nutrients work together to reduce blood fats (triglycerides), promoting cardiovascular health.

Beauty Aid: A good pH balance is essential for healthy skin. Kiwi, being alkaline, counteracts the effects of acidic foods. Vitamin C in kiwi is vital for collagen formation and maintaining skin, muscles, bones, and tendons.

Enjoy the delicious and health-boosting benefits of a Chilean kiwi fruit every day!

The author is a leading Dietitian, holistic health consultant and author.

Frontier Mail: A Culinary Journey on Rails

August 7, 2024, 1:44 am

Frontier Mail is arguably India’s finest theme restaurant. Drawing inspiration from the legendary Frontier Mail train that operated between Mumbai and Peshawar during the pre-independence era, this fine dining establishment offers a culinary journey through the regions the train traversed. The ambience of Frontier Mail is truly distinctive. The restaurant features three train coaches with seating arrangements, recreating the nostalgic charm of train travel. The final coach houses a fully-equipped bar, adding a touch of elegance and exclusivity. The decor is enriched with authentic photographs that capture the essence of this historic train, immersing guests in a bygone era as soon as they step inside. It is nestled within the Noormahal in Karnal.

The menu is a delightful tribute to the diverse cuisines from Mumbai to Peshawar. Each dish is crafted with precision, offering an authentic taste of the regions. From flavorful kebabs to aromatic curries, the food here is nothing short of extraordinary. The service is impeccable, with staff ensuring a seamless dining experience, and the atmosphere is enhanced by the unique setting, making it a perfect spot for a memorable dinner.

Frontier Mail has quickly become a favorite among millennials, who appreciate the blend of history, culture, and exceptional flavors. The restaurant’s commitment to delivering finger-licking food and a unique dining experience sets it apart. Whether you are a history buff, a food enthusiast, or simply seeking a unique dining experience, Frontier Mail is a must-visit. The combination of authentic food, outstanding service, and a captivating ambience makes it an unforgettable destination for dinner.

City Trends vs. Rural Traditions: Aligning your Brand with Regional Preferences

August 7, 2024, 1:32 am

In the Fast-Moving Consumer Goods (FMCG) sector, understanding and catering to regional preferences is key to success. Urban and rural areas often show distinct consumption behaviours. Recent NielsenIQ data highlights a notable shift in these patterns. From March 2023 to 2024, FMCG volume growth in rural markets rose by 7.6% year-on-year, outpacing urban growth at 5.7%. This shift underscores the need for FMCG brands to adapt their strategies to rural dynamics as well as urban ones.

Understanding City Trends

Fast-Paced Lifestyle

Urban residents lead busy lives, preferring convenience. High demand exists for ready-to-eat meals, quick snacks, and on-the-go beverages. FMCG brands can meet this need with easy-to-prepare options and convenient packaging.

Health and Wellness

Urban consumers are increasingly becoming health-conscious, opting for organic, low-fat, low-sugar, and additive-free products. Brands can attract these buyers by offering whole-grain snacks and preservative-free items, clearly highlighting health benefits on packaging.

Innovation and Variety

Urban markets welcome new and innovative products. Consumers enjoy experimenting with new flavours and formats. Brands can maintain interest and loyalty by introducing limited editions and unique flavours.

Digital Engagement

Urban customers frequently use digital platforms for shopping and brand interaction. In India, 80% of urban internet users research products online, with 25% visiting e-commerce sites before buying in stores. Brands should maintain a strong online presence and engage customers through digital channels and influencer partnerships.

Understanding Rural Traditions

Value for Money

Rural consumers are more price-sensitive, seeking high quality at an affordable price. Value packs appeal as families prefer buying in larger quantities. Brands can gain an edge by offering economical options without compromising quality.

Familiarity and Trust

Rural shoppers exhibit strong brand loyalty, sticking to trusted products. Building this loyalty requires consistent quality and positive word-of-mouth. FMCG brands can foster trust through community engagement and local influencer endorsements.

Traditional Preferences

Cultural and traditional influences shape rural consumer preferences. Products aligning with local tastes and traditions are more likely to be embraced. Brands should incorporate traditional flavours and ingredients in food products to connect with rural consumers.

Limited Access to Digital Platforms

Many rural consumers still rely on traditional retail outlets. Brands should build robust distribution networks to ensure product availability in local stores. Traditional advertising methods like radio, local newspapers, and community events effectively reach rural audiences.

Effective Strategies for Aligning FMCG Brands with Regional Preferences

Market Research

Dive into understanding what urban and rural consumers really want through surveys and focus groups. This helps tailor products and marketing strategies to their unique needs.

Product Customisation

Adjust your offerings to fit local tastes. Provide compact, easy-to-carry packs for city folks, and larger, cost-effective packs for families in rural areas.

Region-Specific Marketing

Craft your marketing messages to resonate with each audience. Highlight convenience and innovation for city dwellers, and emphasise quality and value for those in rural regions.

Distribution Network

Make sure your products are easily available. Use modern trade channels like supermarkets and online platforms in cities, while focusing on traditional retail outlets and local distributors in rural areas.

Aligning an FMCG brand with regional preferences involves understanding the unique needs and behaviours of urban and rural consumers. By tailoring products, marketing strategies, and distribution channels to these differences, brands can effectively reach and engage their target audiences. Embracing city trends and rural traditions allows a brand to build a strong, versatile presence that resonates across regions.

The author is the Head of Marketing, Bikano, Bikanervala Foods Pvt Ltd.

5 Breakfast Foods to Avoid for Better Health: Dr. Sriram Nene

August 2, 2024, 2:32 pm

Breakfast is often hailed as the most crucial meal of the day, providing the energy needed to stay active throughout. However, many popular breakfast choices may not be as healthy as they seem. In a recent Instagram reel, Dr. Sriram Nene highlighted five breakfast foods to avoid.

His post, captioned “How to avoid a breakfast breakdown. Start your day right!” outlines why these items can be detrimental.

View this post on Instagram

A post shared by Dr. Shriram Nene (@drneneofficial)

Let’s take a look at five breakfast items that you should start avoiding:

White Bread

WHITE BREAD

White bread is made from refined wheat flour, which loses its bran and germ in processing, resulting in a loss of essential nutrients like fiber, vitamins, and minerals. Additionally, white bread has a high glycemic index (GI), which can cause rapid blood sugar spikes followed by crashes, leading to fatigue and increased hunger shortly after. It’s also calorie-dense with minimal nutritional value, contributing to “empty calorie” intake and potential weight gain.

Sugary Cereals

Though often considered a healthy breakfast option, sugary cereals can lead to quick spikes in blood sugar levels, resulting in a burst of energy followed by a crash. This can cause fatigue and increased hunger soon after eating. Moreover, consistently consuming high amounts of sugar can lead to insulin resistance, raising the risk of developing type 2 diabetes over time.

Fruit Juice

Experts suggest that fruit juices can cause a quicker rise in blood glucose levels compared to whole fruits. They lack the fiber found in whole fruits, and consuming them can put an overload on the liver due to the high fructose content. Packaged fruit juices are particularly problematic, as they often contain added sugars and preservatives that add no nutritional value.

Processed Meat

Processed meats are typically high in saturated fats and cholesterol, which can elevate LDL cholesterol levels, increasing the risk of heart disease and stroke. They also contain high amounts of sodium, preservatives, and additives, further compromising health.

Sweetened Yogurt

Sweetened yogurts often contain substantial amounts of added sugars, which can cause rapid blood sugar spikes and subsequent crashes, leading to fatigue and hunger soon after. Regular intake of high sugar levels can contribute to insulin resistance and a heightened risk of type 2 diabetes over time.

Explore these Exotic Cooler Recipes you Must Try at Home

July 31, 2024, 4:01 am

By Ruchi Sahay

In the scorching heat of summer, refreshing drinks not only quench thirst but also offer a plethora of health benefits. Mango summer fusion, Jamun blast, Cooler with Cucumber Lemonade, and Rose Sherbet are some delightful options that combine taste with nutrition.

Ruchi Sahay, Health Enthusiast, Earthylia by EarthyTweens said “All these recipes are easy to prepare, have a healthy sugar alternative, and are made with earthen pot water which helps cool the body and provides essential minerals. They not only keep you hydrated but also provide essential nutrients that contribute to your feeling energetic and in a great mood all day. Whether enjoyed as a quick breakfast option or a post-workout refresher, these summer drinks cater to diverse tastes and dietary preferences”.

Explore summer drinks that are refreshing and full of Nutrition’s:

Mango Summer Fusion

This fusion drink provides essential vitamins, minerals, and antioxidants supporting hydration, digestion, and immune function during hot weather. Mango Summer Fusion is a creamy blend of ripe mango, milk, yoghurt, and honey or brown sugar. In a blender, combine diced mango, milk, yoghurt, and honey/brown sugar. Blend until smooth and creamy. Pour into glasses with freshly chopped mango and drizzle chia seeds on top then garnish with mint leaves if desired.

Jamun Blast

On the other hand, Jamun Blast utilizes fresh jamun, known for its antioxidant properties and low glycemic index. Take a handful of jamun and blend with water until smooth. Strain the mixture through a fine sieve to remove any pulp. Add jaggery/ stevia and lemon juice to the strained juice, and stir well until it dissolves. Then, garnish with fresh mint leaves for a refreshing summer drink. A touch of lemon juice will add a tangy twist, while mint leaves will make it fresh and cooling, perfect for beating the summer heat.

Cooler with Cucumber and Lemonade

It helps to detoxify the body, supports digestion with its high water and fiber content, and provides a boost of vitamins and antioxidants from both cucumber and lemon. Enjoy this summer drink with garnish of cucumber slices or a twist of lemon for an extra refreshing touch. In a blender, combine pineapple chunks, coconut water, coconut milk, and ice cubes and blend the ingredients together until smooth.
Pour into a glass and top with a pineapple slice or a sprinkle of shredded coconut.

Rose Sherbet

The rose syrup used in sherbet is often derived from rose petals. Rose petals are rich in antioxidants and vitamin C, which contribute to skin health and immunity. To make rose sherbet at home, combine 1 cup of rose petals and boil with water for 30 minutes with stevia or brown sugar. After the syrup cools, squeeze a lemon and add earthen water. Then mix thoroughly until well combined, and serve.

The author is the Health Enthusiast at EarthyTweens.

Emerging Trends of Premiumisation in the Alco-Bev Industry in India

July 31, 2024, 4:00 am

In a bold shift from tradition, India’s new generation of alco-bev consumers are embracing luxury and refinement, moving beyond mass-market offerings. This transformation reflects the global trend of premiumisation, where consumers are willing to pay more for quality and unique experiences. Millennials and Gen Z, driven by rising disposable incomes and changing preferences, seek superior, craft-oriented products that define their lifestyle and status.

This shift is reshaping the Indian alcohol beverage industry, traditionally dominated by quantity over quality. Consumers now proudly display craft collections and cherish high-quality spirits, driving the market towards artisanal spirits and luxury imports. Indian gins, single malts, and world-class whiskies are gaining recognition both domestically and internationally, highlighting the growing expertise and innovation within the industry.

The trend towards upscale preferences spans various categories, from gin and vodka to whisky and rum, fueled by the desire for superior taste and better ingredients. Premium whisky, in particular, remains popular, with a rising demand for well-crafted, aged varieties. This evolution towards sophistication and diversity not only mirrors changing consumption patterns but also opens new avenues for growth, making every glass raised a celebration of quality, craftsmanship, and cultural richness.

The author is the Managing Director of NeuWorld Spirits.