#food

Good News

Varanasi’s 10-Point Miracle: How a Bold Strategy Transformed Thousands of Lives

The ancient city of Varanasi, known for its spiritual significance, is also home to a crisis that has been haunting the community for years — malnutrition. Despite being a cultural and historical hub, the city was grappling with one of the highest rates of Severe Acute Malnutrition (SAM) in the country, especially among children. According to the 2019 National Family Health Survey (NFHS-5), a staggering 13.3% of children aged zero to six in Varanasi were suffering from SAM.But today, a remarkable transformation is underway in this part of Uttar Pradesh. Thanks to the committed efforts of two IAS officers, S Rajalingam and Himanshu Nagpal, a 10-point strategy has not only reduced malnutrition but has also given thousands of children the chance to grow up healthy, strong, and full of life.A Tale of Resilience: Vartika’s TransformationAmong the many success stories, the transformation of little Vartika stands out. Just a few months ago, Vartika, a two-year-old from Cholapur, was too frail to walk, weighing only 7.1 kg a dangerously low weight for a child her age. Her condition was heartbreaking, but within just 15 days at one of Varanasi’s Mini Nutritional Rehabilitation Centres (NRCs), Vartika emerged as a different child. She could walk, run, and even dance a proof to the power of dedicated care and support.Her transformation shows the success of the program and is a shining example of the profound impact it has had on children across Varanasi. “Her weight increased to 7.6 kg, but more importantly, she left with a smile on her face,” says Himanshu Nagpal, the Chief Development Officer leading the initiative.The 10-Point Strategy: A Multifaceted ApproachIn response to the alarming statistics, the district administration, led by Rajalingam and Nagpal, launched the 10-Point Kashi Strategy, a comprehensive plan that focused on tackling malnutrition on multiple fronts.1)Revamping Anganwadi CentresOne of the first steps in this strategy was to renovate and expand the Anganwadi centres, which are critical for early childhood development. The administration took the bold step of renovating 2,200 existing centres and building 600 new ones. These centres were given proper infrastructure to make them inviting for children to attend regularly.2)Nutritional Support with a TwistTo improve the nutritional absorption of children, a daily regimen of iron and multivitamin supplements, along with millet-based foods like ragi laddoos and millet bars, was introduced. This initiative ensured that children received daily nutrition that was not only adequate but also tasty and easy to consume.3)Data Accuracy for Effective MonitoringAn essential part of this strategy was improving data accuracy through the POSHAN Tracker. This digital tool allowed for real-time monitoring of children’s nutritional statuses, ensuring that no child fell through the cracks.4)Decentralized Mini Nutritional Rehabilitation CentresUnderstanding the challenges faced by parents, particularly daily wage earners, in accessing centralised NRCs, the administration set up 2,700 mini-NRCs at the block level. This decentralisation allowed for greater accessibility and helped treat a higher number of children.5)Maternal and Newborn CareThe initiative also addressed the nutritional needs of mothers and newborns, with the establishment of 12 Mother and Newborn Care Units (MNCUs) and Special Newborn Care Units (SNCUs). Methods like Kangaroo Care, where babies are held against their mothers' chests, ensured that newborns gained weight healthily.6)Promoting BreastfeedingExclusive breastfeeding was promoted across the district, leading to a 30% increase in its practice. The involvement of "buddy mothers" who shared their experiences made the journey more relatable for new mothers.7)Community EngagementOver 3,914 Anganwadi workers, helpers, and supervisors played an indispensable role in implementing the strategy. These individuals became the backbone of the effort, making daily impacts that led to dramatic improvements in children’s health.8)Revitalizing the Food SystemThe introduction of fortified foods like ready-to-eat barfi (a milk-based sweet) and daliya (broken wheat) ensured that children got essential nutrients throughout the day, drastically improving their health.9)Innovations in MeasurementTraditional manual scales were replaced with digital equipment to measure children's weight and height accurately. This change helped track progress more effectively.10)Regular Monitoring and AccountabilityRegular follow-ups, surprise visits by senior officials, and random calls to families ensured transparency and accountability. This helped in assessing the success of the program and making necessary adjustments.Achieving the Impossible: A Drop in SAM CasesThe results of this massive effort have been nothing short of miraculous. Between 2021 and mid-2024, the number of children suffering from Severe Acute Malnutrition (SAM) in Varanasi dropped from 24,820 to just 316. Likewise, the number of children suffering from Moderate Acute Malnutrition (MAM) plummeted from 46,478 to 6,936.These numbers are a proof of the power of collective action and compassionate leadership. But behind the statistics are stories like that of Vartika, and countless others whose lives have been touched by this initiative.A New Dawn for Varanasi’s ChildrenNeelam Singh, an Anganwadi worker from Rasulpur village, shares her joy: “We now have digital weight-measuring devices, and our centre has been recently repainted. The children are happier and healthier, and we’ve had no malnourished children in our centre for a long time.”The sense of hope is palpable. Parents, teachers, and Anganwadi workers alike feel the shift, as children in rural areas of Varanasi now grow up healthier and more vibrant, leaving behind the shackles of malnutrition.Varanasi’s 10-Point Strategy is more than just a battle against malnutrition; it is a fight for a brighter future for every child in the district. It is a reminder that when we come together with purpose, compassion, and dedication, we can turn the tide on even the most pressing challenges.As Himanshu Nagpal puts it,"This initiative isn’t just about food and nutrition; it’s about turning the tide towards a future where every child has the right to thrive.”

12 Mar 2025

Good News

India’s Second National Gene Bank: A Promising Step Towards Securing the Future of Food and Nutrition

On February 1, 2025, Union Finance Minister Nirmala Sitharaman announced a major initiative aimed at securing India’s agricultural future—a second National Gene Bank. This move is designed to bolster food and nutritional security for the country. It aims to safeguard India's agricultural biodiversity through the conservation of over 10 lakh germplasm lines. This announcement, part of the Union Budget for 2025-26, marks a significant step forward in preserving India's rich agricultural heritage for generations to come.Understanding the Role of a Gene BankA gene bank acts as a sanctuary for genetic material. In this context, it includes seeds, tissues, and pollen from various plant species. Its primary purpose is to protect these genetic resources from potential extinction, ensuring they remain available for research, conservation, and crop improvement. By storing vital plant genetic resources, gene banks play an essential role in maintaining biodiversity, enabling future agricultural innovations and sustainable practices.India’s first gene bank, set up in 1996, was a pioneering step in preserving agricultural resources. Located in New Delhi, the Indian Council of Agricultural Research-National Bureau of Plant Genetic Resources (ICAR-NBPGR) oversees this facility, which operates 12 regional stations across the country. This gene bank stores a wide range of germplasm collections, supporting plant breeding, research, and conservation efforts.India’s Expanding Efforts in Genetic ConservationThe announcement of the second National Gene Bank marks an expansion of India’s commitment to preserving its agricultural diversity. The new facility will provide conservation support to both public and private sectors, helping ensure food security by maintaining a diverse array of genetic resources.Internationally, India’s efforts are complemented by institutions such as the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT). Since its establishment in 1972, ICRISAT has made significant strides in preserving genetic diversity, focusing on 11 crucial crops like sorghum, millets, chickpea, and groundnut. Its Genebank in Hyderabad, launched in 2019, became the first in the world to be entirely solar-powered. This achievement reflects the growing global trend of sustainable agricultural practices.The second National Gene Bank, once operational, will house an extensive collection of over 10 lakh germplasm lines, a critical resource for sustaining India’s agricultural future. The existing National Gene Bank at ICAR-NBPGR, refurbished and expanded in 2021, already stores nearly half a million accessions of cereals, legumes, millets, oilseeds, and vegetables. These collections serve as a bio-repository for essential plant genetic material, which can be used in breeding programs to improve crop resilience and nutritional content.A Global Vision for Genetic DiversityIndia’s gene bank initiative is part of a larger global effort to safeguard crop diversity. The ICRISAT Gene Bank, with additional centers in Zimbabwe, Niger, and Kenya, is one of the most significant contributors to this global mission. It is a critical resource for the preservation of crops suited for semi-arid regions, which are increasingly vulnerable to climate change.India’s second National Gene Bank is a groundbreaking step towards preserving biodiversity and ensuring long-term food security. By investing in the conservation of genetic resources, India is paving the way for a more resilient and sustainable agricultural future.

3 Feb 2025

Good News

Living Planet Report: India's food plate is the "cleanest plate" in the world

In a landmark finding from the latest Living Planet Report, India has been spotlighted as a leader in sustainable food consumption among G20 nations. While food systems across the globe grapple with environmental challenges, India's traditional dietary practices offer a blueprint for a more sustainable future. According to the report, India's food plate is the "cleanest plate" in the world. This revelation is more than a national achievement—it signals a global opportunity. The report emphasizes that if more countries were to adopt India's dietary habits, it could lead to a significant reduction in environmental damage and help mitigate climate change by 2050.India's sustainable food consumption ranks highest, followed by Indonesia and China. These countries are celebrated for their dietary practices that prioritize environmental sustainability.The report has flagged a few developed countries for their unsustainable food consumption patterns. The report paints a stark picture: overconsumption, particularly of fats and sugars, has fueled a global obesity crisis, with over 2.5 billion adults classified as overweight and nearly 900 million battling obesity. This contrast raises an important question: can the world afford to continue its current food consumption habits without pushing the planet beyond its ecological limits?The Global Impact of OverconsumptionThe report offers a sobering projection. By 2050, if the current food consumption patterns of the world's largest economies remain unchecked, we would exceed the 1.5°C climate target for food-related greenhouse gas emissions by a staggering 263%. This would not only accelerate global warming but would also require the resources of up to seven Earths to sustain the world's population. It’s clear that nations need to reassess their approach to food production and consumption if they hope to avoid catastrophic environmental consequences.Millet: India's Secret Weapon for SustainabilityIndia has won praise for its National Millet Campaign, which promotes the revival of ancient grains known for their health benefits and resilience to climate change. Millets like jowar, bajra, and ragi, which have been staples in India for centuries, are now gaining global attention as "superfoods." The report highlights that promoting traditional foods, such as millets, is crucial in shifting global diets towards sustainability. Not only are millets highly nutritious, but they also require significantly less water and can thrive in arid conditions. In an era of climate unpredictability, these crops may hold the key to ensuring food security while reducing environmental harm.India’s culinary landscape is as diverse as its geography, blending vegetarian and non-vegetarian diets that naturally promote sustainability. Northern India leans on lentils and wheat-based rotis, often paired with seasonal vegetables and meat dishes. In contrast, the southern regions favor rice and fermented foods like idli and dosa, typically accompanied by dal-based sambhar and coconut chutney. Across the eastern, western, and northeastern regions, fish is a staple, along with a rich variety of grains such as broken wheat (dalia). By celebrating local produce and traditional cooking methods, India manages to balance nutrition with environmental consciousness.These dietary choices, deeply rooted in culture, help to minimize resource wastage, energy consumption, and greenhouse gas emissions. The diverse, plant-based diet that dominates Indian cuisine stands in stark contrast to the meat-heavy, processed food patterns seen in many Western nations.A Global Call to ActionThe Living Planet Report sends a clear message: the world must collectively rethink its food systems. The future of global food consumption hinges on nations embracing sustainable practices that not only promote public health but also protect the planet’s ecological balance.One of the key visuals in the report is the orange vertical line, representing the planetary climate boundary for food-related greenhouse gas emissions. This line highlights the maximum allowable emissions to remain within safe limits for global warming. The report stresses that if global food consumption does not change, we risk exceeding this boundary, leading to disastrous environmental consequences.The findings from the Living Planet Report are a clarion call for nations to rethink their approach to food. India's diverse, plant-forward diet and focus on traditional grains like millets could serve as a global model for sustainable food systems. By shifting toward more eco-friendly dietary practices, countries can play a critical role in reducing their environmental impact and combating climate change.In a world where overconsumption and unsustainable food production threaten the future, India’s clean plate offers a simple yet powerful solution. If more countries embrace these practices, we may find ourselves on a path toward a healthier planet by 2050.

14 Oct 2024

Good News

India is Now Making Its Mark on the Global Pizza Scene!

Indian eateries are dominating the international culinary scene! Not only are they blending traditional Indian flavors with tastes from around the world, but they are also refining the ones that already exist. And people are aware of this. Pizzeria da Susy, a Gurgaon pizza joint, recently entered the list of the top 100 pizza joints worldwide. Yes, the pizza map now includes India! Chef Susanna Di Cosimo, who oversees the cuisine at Pizzeria da Susy, writes on Instagram, saying, "We are extremely grateful to represent India on such a prestigious stage. This is an incredible honor for us."The Menu at a Glance ~(Source: Google Images) The menu at Pizzeria da Susy features a wide variety of pizzas, from inventive versions with unusual ingredients like spinach, pumpkin, and smoked salmon, to classic Neapolitan favorites. The personnel is helpful and the environment is cozy, creating a warm and inviting feeling. To go with your meal, the restaurant also serves a variety of wines and beverages. The ideal location for a delectable Italian meal is Pizzeria Da Susy, whether you're searching for a quick bite to eat or a leisurely dinner.This honor comes after Pizzeria da Susy's triumph in March, when they were ranked 13th out of 50 pizzerias in Asia Pacific for 2024. The restaurant received high marks on the official rankings website for its varied menu and real Neapolitan food.More Insights onto the List ~(Source: Google Images) The 50 Top Pizza Awards list, based in Naples, is subject to a stringent examination process. Each pizza is carefully inspected by almost a thousand anonymous examiners who rate everything from the atmosphere to the food. Una Pizza Napoletana in New York City topped the 2024 global pizza ranking, followed by Diego Vitagliano Pizzeria and I Masanielli in Naples and The Pizza Bar in Tokyo, which came in at number 38. Not usually linked with pizza, South Korea, Bolivia, and India make an appearance on the list, demonstrating the global spread of pizza culture !

18 Sep 2024

Good News

Smart Farming: AI-Powered NIRS Devices Revolutionize Crop Testing

In a groundbreaking initiative, researchers at the International Crops Research Institute for the Semi-Arid Tropics (Icrisat) have revolutionized crop testing by combining artificial intelligence (AI) with pocket-size near-infrared spectroscopy (NIRS) devices. This innovative approach enables farmers to instantly evaluate crop health and nutritional quality directly in their fields, simplifying the testing process like never before. Cost-Effective and Efficient Traditionally, assessing the nutritional quality of grains and feedstock was a time-consuming process, often taking weeks and involving manual or partially automated methods in laboratory settings. However, the introduction of mobile NIRS devices has dramatically changed the landscape. These devices are not only more cost-effective but can also assess over 150 samples per day, providing timely and accurate insights to farmers. AI driven portable crop testing device Source: Google images Empowering Nutrient-Dense Crop Production Jacqueline d’Arros Hughes, Director General of Icrisat, emphasizes the transformative potential of this technology in enhancing nutrient-dense crop production. By expediting the breeding of nutrient-rich varieties and integrating them into the value chain, these tools act as catalysts for promoting healthier food options. The ultimate goal is to ensure quality assurance for the distribution of nutritionally fortified crops, ensuring they reach those who need them most. Promoting Quality-Based Payments and Market Systems The adoption of portable technology for assessing grain quality is not just about efficiency; it's also about democratizing market systems. Sean Mayes, Global Research Director of the Accelerated Crop Improvement Program at Icrisat, highlights the role of NIRS devices in decentralizing market systems and promoting quality-based payments. This benefits food producers, grain processing industries, and farmers by ensuring fair compensation and incentivizing the production of high-quality crops. Towards Decentralization and Democratization By equipping farmers with the necessary tools to assess crop health and nutritional content directly in the field, a shift towards a more inclusive and transparent agricultural ecosystem is underway. This initiative not only encourages the consumption of nutrient-rich cereals but also cultivates sustainable farming practices, benefiting both farmers and consumers alike. As we enter a new era of crop testing, powered by AI and NIRS technology, the possibilities for improving agricultural productivity and nutrition are endless.By harnessing innovative solutions, farmers can be empowered, food security can be enhanced, and sustainable agricultural practices can be promoted on a global scale. This collaborative effort aims to revolutionize the methods of testing, growing, and consuming crops, thereby paving the way for a healthier and more resilient future.

9 May 2024

Good News

Avatara, the First and Only Vegetarian Michelin-Starred Restaurant, Has a Branch in Mumbai

With a history spanning centuries, fine dining is a gastronomic experience that goes beyond the act of eating and becomes an art form. The world of fine dining has come a long way from its modest origins, steeped in traditional and classic cuisine, to the cutting-edge culinary trends of today. Take a trip back in time with us as we examine the evolution of fine dining from its beginnings to the present, and see how it has grown to be a beloved facet of world cuisine. All the vegans in the house, raise your hands! We've got you covered once more with a brand-new city recommendation, so celebrate now. Be ready to be tempted by the cuisine of Avatara, the first and only vegetarian Michelin-starred restaurant in the world, which is now located in Santacruz, Mumbai. Avatara is based in Dubai. Now, foodies, continue reading if you share our passion for indulging in upgraded Indian cuisine! Chef Rahul Rana of Avatara Dubai is determined to dispel the myth that there are just a few options for Indian cuisine, a concept that is enthralling foodies all over the world with his culinary revolution. Avatara, renowned for its creative vegetarian food, was been named the world's first and only vegetarian Indian restaurant to get a 1-star Michelin rating. There is a misconception that Indian cuisine is scarce. Executive Chef Rahul Rana of Avatara Dubai states, "We want to change that by showcasing the endless possibilities that Indian food can offer." In Chef Rana’s kitchen, humble and often overlooked vegetables like turnip, bottle gourd, and ridge gourd are finally taking the spotlight. He shared, “At Avatara, what we create is a reincarnation of soulful Indian food that’s inspired by fresh and simple ingredients.” To underscore his point, he has purposefully excluded common ingredients like paneer and mushrooms from his menu. Garlic and onion, known for their robust flavors, have also been omitted due to their tendency to overpower the subtleties of vegetables. Chef Rahul Rana ~ (Source: Google Images) A Nitch Dining Experience ~ (Source: Google Images) More Info on Chef Rana ~ Chef Rana has the task of making a name for himself in a nation where vegetarian dining options abound. We're doing it in a classy dinner setting. Nobody else is doing it here; ours is a unique concept," he declares with assurance. With a background in pastry, he creatively blends textures and temperatures to produce intriguing meals. He continues, citing his invention of a bitter gourd dish with raw mango sambar gelato and a dosa tuille for crunch, saying, "When you are from that background, you know how to pair and what to add to give different textures." Avatara's quest for two Michelin stars drives his ongoing invention, making his kitchen a playground. Chef Rana stresses, "Avatara needs to beat Avatara if we want two stars." When brainstorming with his team, he frequently pushes them to use veggies that they don't particularly enjoy. This method has produced clever combinations that even persuade doubters. "If someone who doesn't like a particular vegetable likes a dish made with it, then the others will love it too," he jokes. Maharashtrian chef Sanket Joshi, who draws elements from the state to the dish, oversees Avatara's activities in Mumbai. Like the Dubai location, this place serves a 14-course set menu with some of the most eclectic food. The restaurant takes its cues from Sattvic cookery, so don't be shocked if you find that there are no mentions of paneer, onions, garlic, or mushrooms on the menu. Turnip kebabs, wafer-thin dosa stuffed with karela, jackfruit momos in a seabuckthorn thukpa, and Kashmiri Kahwa Kombucha are just a few of the unusual-sounding yet delicious foods served here. Shin Chan could even fall in love with Shimla Mirch at Avatara! Under the direction of Chef Rahul Rana, who is from Uttarakhand, Avatara was awarded a Michelin star in 2022, just a year after it opened. Additionally, it is the first contemporary all-vegetarian Indian restaurant to be listed among Dubai's top Michelin-starred establishments. The Santacruz Avatara restaurant's interior design, which is different from that of the Dubai location, pays respect to the chef's native Uttarakhand with cool blue swirls on the walls and sand-colored flooring that evoke the Ganges' energy. The substantial comfort cuisine is worth the price, even though the fine dining is a bit pricey. Takeaway and Conclusion: Modernization Of Dining Experience ~ Over the 20th century, fine dining experienced several changes. The trend after World War II was toward more informal eating settings. The emergence of nouvelle cuisine in the 1960s and 1970s was marked by a shift from the heavy, conventional meals of the past to lighter, more inventive dishes. Fine dining has continued to develop in the twenty-first century. Sustainability, locally sourced products, and creative cooking methods are now the main points of emphasis. These days, chefs are praised for their inventiveness and capacity to push the limits of taste and presentation. The future of good dining seems to hold just as much potential as its history. Fine dining will continue to evolve as a result of the merging of cutting-edge technology, culinary traditions, and foreign cuisines being explored. Fine dining will remain a source of inspiration for cooks, a means of bridging cultural divides, and a source of joy for food connoisseurs in a more linked globe. The world of gourmet dining is guaranteed to have something that will tempt your taste buds, whether you want to indulge in traditional meals or try the newest culinary creations.

3 May 2024

Good News

Sweet Triumphs: India's Top 3 Rice Puddings Take the Global Stage!

Many people have a particular place in their hearts for rice pudding, a creamy and soothing dish that is adored by people all around the world. Three Indian desserts have recently gained attention after ranking among the world's top 10 rice puddings. This honor emphasizes the delicious dishes' international appeal in addition to celebrating the diversity of Indian cuisine. These three Indian rice puddings are ranked in the top 10 worldwide because of their delicious flavor, cultural value, and broad appeal. Their position on this prestigious list highlights the popularity of rice-based sweets throughout the world in addition to showcasing the diversity of Indian cuisine. 1. Kheer: Kheer, also known as payasam, is a popular rice pudding that holds a prominent position in Indian cuisine. Made with rice, milk, and sugar, and flavored with cardamom, saffron, and nuts, Kheer offers a delightful blend of sweetness and aromatic spices. It's often served as a dessert during festivals, celebrations, and special occasions across the country. (Source: Google Images) 2. Phirni: Originating from the northern regions of India, Phirni is a creamy rice pudding with a rich texture and a hint of rose water. It is traditionally served in earthenware pots, adding a rustic charm to its presentation. Garnished with almonds, pistachios, and saffron strands, Phirni captivates the taste buds with its delicate flavors and smooth consistency. It is very similar to rice kheer but has a different texture and taste. Kheer is made from whole grains of rice while Phirni is made from soaked blended rice. In Kashmir, Phirni is made with semolina, but Punjabi Phirni is made only with rice. It is loved by all and is popular throughout South Asia. (Source: Google Images) 3. Rice Payasam: Rice Payasam, popularly known as Chawal ki Kheer, is a classic Indian dessert enjoyed in various forms across different regions. It features cooked rice simmered in sweetened milk until it reaches a thick, creamy consistency. In India, a rice pudding is referred to as rice kheer. The English translation of the well-known Tamil Nadu treat Paal Payasam is therefore "milk (paal)" and "kheer (payasam)." It is also known as Arisi Paal Payasam, Rice Payasam, or Paal Payasam. It's also the easiest dessert you've ever imagined, rice payasam. Rice, milk, sugar, and ghee are the only four ingredients that need to be cooked together to create this deliciously rich and creamy mixture. The addition of cashews, raisins, and a dash of cardamom lends a heavenly flavor to this beloved sweet treat. (Source: Google Images) Here are some nutritional information, health advantages, and wholesome ways to enjoy kheer or rice pudding. 1. Enhances digestive health~ The rice used to make kheer has a significant amount of starch, which lowers inflammation and promotes intestinal health. Rich in carbs, rice kheer aids in replenishing the glycogen that is depleted after strenuous activity. 2. The Effect of Cooling~ Rice kheer has a cooling impact on the entire body in addition to the stomach. This is helpful in the summer since the body uses excessive amounts of energy to regulate the metabolism and handle the body's tendency to overheat. In these circumstances, a small bowl of chilled kheer can be safe. 3. Goodness of Rice~ Milk is the main component of rice kheer. Amino acids are found in milk and are essential for several bodily processes. Kheer's nutritional values: Vitamins C and A are present in good amounts in Kheer. In addition to being low in cholesterol and an excellent source of calcium, one bowl of rice kheer has the following nutritional facts: Kheer of rice (one serving) ~ 235 calories, 122 carbs, 24 proteins, and 73 fats Life is full of uncertainties, so eat dessert first!

25 Apr 2024

Good News

Flying Crops: Krishi Udan Scheme 2.0 Promotes Perishable Agricultural Produce Transportation

In a move to give a thrust to agriculture, the central government plans to add 21 more airports under the Krishi Udan scheme to facilitate faster movement of agricultural produce in northeastern, hilly and tribal regions. The scheme has already enabled the transportation of perishable agricultural products like lemon, jackfruit, and grapes from northeastern states to other parts of India, as well as countries like Germany, the UK, Singapore, and the Philippines. The Airports Authority of India provides several waivers, including landing charges, parking charges, and route navigation facility charges to cargo aircraft to promote the transportation of perishable agricultural produce from these regions under the Krishi Udan scheme 2.0, launched in October 2021. The usage of drones in the agriculture sector is also gaining importance, beyond just spraying pesticides to seeding, carrying out surveys, and other areas. The government has released standard operating procedures for the use of drones in pesticide and nutrient application, and there are reports of farmers saving around 20% of their cost of application and reduction in health hazards associated with manual spraying. During the G20 summit, India plans to come out with a new roadmap for the development of agriculture. The summit is discussing food security and nutrition, sustainable agriculture, inclusive agricultural value chains, food supply systems, and digitization of agriculture. These efforts have the potential to transform the agricultural landscape of the country and provide a better future for farmers and rural communities, creating new opportunities for growth and development.

16 Feb 2023

Good News

Revolutionary Digital Food Court – Get the Best of All Cuisines in One Place

India’s fastest growing internet restaurant company, Rebel Foods opened Pune's first "smart food court” through the online meal delivery service "Eatsure." The food court houses 15+ brands from a variety of cuisine categories. The flagship store, which spans 3000 square feet and offers a comprehensive digital consumer experience, is located on Law College Road in Erandwane, Pune. In Eatsure's food court, customers can use iPads and kiosks to place orders from well-known brands by scanning QR codes on the devices. When the order is prepared, the customer will be informed through a WhatsApp message or one of the digital screens in-store. Eatsure is home to brands with a variety of food missions in addition to the numerous brands that fans adore, such as Behrouz Biryani, Slay Coffee, Oven Story, Wendy's, etc. Eatsure is distinct from other food courts because it is the first food court of its sort offered by a QSR or food-tech company in the country. In December, Eatsure also unveiled a 360-degree nationwide campaign, `#FoodCourtOnAnApp`. This encouraged people to order, eat, and celebrate together through a unique concept of group ordering on their platform. With a versatile food ordering option, Eatsure's smart food court has definitely gone a step ahead to give consumers the freedom to order more with ease. Allowing customers to place orders through different devices, have the order delivered to them, or even collect it from the store gives the customers more freedom and convenience. The digital screens used for notifications and the option of group ordering make it an even more convenient and enjoyable experience for everyone.

6 Feb 2023

Good News

Food Safety First: Kerala Government Bans Food Packaging Without Date of Manufacture

In the interest of food safety, the Kerala government has issued rules prohibiting the sale of food parcels without labels indicating the time of preparation and the recommended window for consumption. Earlier, the Health Minister convened a conference of representatives of food industry outlets and restaurants in response to a spike in cases of foodborne illness reported throughout the State. This was one consensual decision made in the interest of food safety. Food that falls under the category of "high-risk hot foods" must be consumed within two hours of preparation, according to rules set forth by the Food Safety and Standards Authority of India (FSSAI). The temperature should be kept at 60 °C when these are shipped to remote locations. According to a statement released by the Office of the Health Minister, cooked food is prone to degrade when left at room temperature for longer than two hours. This made it necessary to make new regulations in this regard. As part of stringent efforts to ensure hygiene at restaurants in response to recent back-to-back food poisoning cases, the State Government recently made health cards essential for all hotel staff. According to Health Minister Veena George, from February 1,any hotel or restaurant discovered to be employing staff without health cards would not be permitted to operate.

24 Jan 2023

Good News

India To Develop the World’s Largest Grain Storage in the Wake of Increased Food Security Concerns

Concerns over food security have grown in various nations as a result of supply disruptions and high costs. One of the greatest producers of wheat, barley, and fertilizers worldwide is Russia, followed by Ukraine. Despite having a lot of arable land, India has low production. The Center is combining numerous schemes to create the "biggest grain storage" program in response to the global food shortages caused by the Covid-19 outbreak and the conflict in Ukraine. According to a Mint report, programs run by the ministries of aglandsriculture and farmers' welfare, consumer affairs, food and public distribution and food processing may soon be integrated. Speaking to Mint, Ashok Gulati, agricultural economist and former chairman of the Commission for Agricultural Costs and Prices said that the storage plan has been in development for a while, but the government is only now attempting to put it into practice. In terms of grains kept in storage and storage capacity, the country has been falling behind. The government is now attempting to speed things up. The most crucial aspect of the storage strategy will be determining whether it will use modern storage or the outdated method, in which each man carries a bag and constructs a storage pyramid. A mechanized system is much more accessible and contemporary. According to Siraj Hussain, a former agriculture secretary, the full value of this storage won't materialize until warehouses are required to register with the Warehousing Development and Regulatory Authority.

7 Dec 2022

Good News

Soil – The Basis of All Life!

Today, the world celebrates World Soil Day. This year’s theme is "Soils: Where Food Begins.” The campaign seeks to address expanding soil management concerns, raise awareness, and motivate societies to enhance soil health. According to soil scientists, 52% of agricultural soils are already degraded. In other words, the soil that enriches and nourishes us is dying. That is a cause for concern as soil fulfills 95% of our food needs. Soil supplies 15 of the 18 naturally occurring chemical elements essential to plants. The world population continues to soar and in order to meet the global food demand in 2050, agricultural production will have to increase by 60 percent. Sustainable soil management could produce up to 58 percent more food. How do we save soil from extinction? The need of the hour is to raise our voice for the soil so that the governments of the world take notice and frame necessary policies for the regeneration of soil. Soil can be regenerated by increasing the organic content as much as possible. Soil is a living entity and comprises millions of microbes and tiny creatures which are largely not visible to our naked eye. This living soil feeds on organic content like dead leaves or animal waste that helps it to thrive and get enriched. The green revolution and the need to produce crops on a large scale to feed the Earth’s growing population have led to the rampant use of chemical fertilizers and insecticides. This has gradually transformed the soil into sand and ripped the soil off its organic content and richness. All we need to do to increase the organic content of the soil is to keep the soil covered with dead leaves and animal /plant waste. By addressing the growing challenges in soil management, raising soil awareness, and enticing societies to improve soil health, World Soil Day 2022(#WorldSoilDay) and its campaign "Soils: Where food begins" seek to increase awareness of the significance of maintaining healthy ecosystems and human well-being. We need to save our soil now to prevent an impending catastrophe. Join savesoil.org and play a part in this phenomenal global movement to save soil for future generations.

5 Dec 2022

Good News

Know How a Railway Employee Brightens Up the Future of Thousands of Children

Sushil Meena was disappointed to see young children working as labourers in food stalls, in factories and even as rag pickers. He realized that without access to education, these children can never get job opportunities that will help them to lead a better life. Parents of economically backward kids couldn’t realize that by engaging their children in working to earn income, they are depriving them of education and better opportunities in life. Nirbhed Foundation Sushil Meena along with a friend Taruna Vidhay, an officer in a national bank founded the Nirbhed foundation to provide food and education to underprivileged children. Its aim is to empower children of economically backward sections with education to make them self-reliant and employable so that they can enjoy a healthy, dignified and sustainable quality of life. There was a steady increase in the inflow of students and they currently have 3500 children in all the four centres including UP, Bihar, Jharkhand and Rajasthan. Funds For The Foundation One may wonder, how a railway employee can manage food and teachers for all children. Sushil said the primary funds comprise of the salaries of core team members and remaining funding comes from a crowdfunding organization called Milaap, which provides money for the food requirements. The foundation doesn’t accept cash/monitory support from individuals. Anything in kind like stationery, raw food, packed food, cooked food, clothes, toys etc according to the need of children are always welcome. While most of us would like to enjoy our leisure time after a day’s work, people like Sushil inspire us to think inclusively and serve selflessly. Image Source: Education- The Better India

14 Nov 2019

Good News

This Woman Cop Went Beyond the Call of Duty to Feed Hungry Children

A woman cop in Odisha has softened the image of strict and ruthless police officials and set an example for others by her care and compassion proffered to four young, hungry, underprivileged children in Odisha’s Angul district. Angul Police Station IIC Smrutiprabha Pradhan came to know about the unfortunate condition of the four children from her sources. The children belong to Kusumita village in Baradapal panchayat. It was hard to make ends meet, so the children’s father migrated to Surat to earn a living and is working as a labourer there. The kids’ mother deserted them and eloped with another man. The responsibility of looking after the kids fell on the grandfather. It is the poor grandfather who works hard and takes care of the children, but sometimes he fails to earn and the siblings go to bed hungry. The woman cop was overcome with motherly love and compassion on hearing about the family’s plight. She visited the children and offered them food. The children stared at her but happily ate all the food. At that moment, she was no less than a mother to them. While people have a sense of fear and for police officials, this extraordinary act of the woman cop commands respect and praise.

17 Sep 2019

Good News

This New Initiative Helps Feed Hundreds of Hungry Children

Have you ever wondered what happens to the leftover food at the airport food outlets? It is sad to know that a large amount of food is going to the bin as there are no takers, maybe due to the cancellation of flights and other reasons. As there is no specific pattern to flight delays and cancellations, it leads to extra meals left at the end of the day. That is why TFS(Travel Food Services) the company that runs restaurants and food outlets at Mumbai and Delhi airports has tied up with an NGO, Feeding India so that the excess meals reach the hungry children. Travel And Food Services Travel And Food Services (TFS) is a company which runs 70 restaurants, lounges and food outlets at Mumbai and Delhi airports. Every day a food truck pulls into the airports to take away the excess food. It usually comes in the morning and sometimes in the evening too. Employees put in half an hour extra time to deliver the unsold goods to the NGO where it would be fed to the needy. Gaurav Dewan, COO and business head of TFS has plans to extend this service to Bengaluru, Chennai, Kolkata and Goa this year. Feeding India Feeding India is an NGO founded by Ankit Kawatra when he was disturbed by the wastage of food at a lavish wedding that he attended. He quit his job to start this NGO to collect such leftover food from restaurants so that it reaches the hungry instead of being thrown away. Before picking up the food, a quality check is conducted to ensure it is fresh and unused. The beneficiary is located within a radius of 5km so that food is consumed within 90 minutes. In our country where the UN has estimated that 40% of food is lost or wasted at different stages from harvesting to consumption, this initiative will go a long way in reducing food wastage.

10 Sep 2019

Good News

Telangana’s First Mega Food Park- a Boon to Farmers

With the aim of propelling the growth of the food processing industry and reducing post-harvest waste at each stage of the supply chain, the central government is launching the establishment of mega food parks across the country. The Union Minister for Food Processing and Industries Harsimrat Kaur Badal on Friday (6 September) inaugurated the first Mega Food Park of Telangana in Lakkampally, Nizamabad. The Mega Food Park The Mega Food Park is spread over 78 acres of land and will encompass a raw material warehouse, finished good warehouse, multi-commodity cold storage with the capacity of 5,000 metric tonnes each, and other food processing facilities. It is set up at a cost of 108.95 crores and will work to the advantage of people of Nizamabad district as well as nearby districts in Telangana and Nanded district in Maharashtra. Doubling Farmer’s Income The food park will accommodate an additional 22 food processing units and is expected to produce a turnover of Rs 14,000 crore. The minister also stated that the food park will provide employment opportunities to over 50,000 youth in the region. By providing modern infrastructure for food processing through the supply chain from field to market, the food park will support the central government’s agenda of doubling farmer income by 2022. Image Source: Odisha Diary

8 Sep 2019

Good News

Know More About the Excellent Initiative of the Indian Railways to Prevent Food Wastage

Food waste-not in good taste. We have heard and read many contents about how not to waste food and now Indian Railways have come up with this great idea to reduce food wastage. It has installed a public refrigerator at Hubballi railway station in Karnataka. Who Can Keep Food A majority of passengers travelling by train carry food parcels with them and many a time, food is left over at the end of the journey. Passengers can now deposit this extra food in the public refrigerator at the railway station so that the hungry and poor can avail themselves of it. The Railways have also requested the staff of food plaza located at Hubballi railway station to supply excess food items to the refrigerator. It has also put up a notice dissuading passengers from keeping non-vegetarian items or eatables that are likely to become stale. The Public Refrigerator The refrigerator that costs around Rs 80,000 is six foot tall with four racks. Two racks are used for keeping cooked food while the other two racks are for fruits and vegetables. Anyone who is hungry, including senior citizens, sick and divyangjan passengers can partake of the food inside it. This great initiative was launched on 15th August 2019 and has become a big success. At a time when many poor people in our country are unable to afford good food, this initiative by the Indian Railways is really commendable.

21 Aug 2019

Good News

This Great Initiative Gives a Thrust to Swachh Bharat

City officials in Chhindwara have come up with a novel idea to keep their city clean. Chhindwara, a city near Bhopal in Madhya Pradesh is all set to become a shining example to all those who are willing to adhere to the mission of Swachh Bharat. Many people in our country are unable to afford a single meal. Under these circumstances, this idea caters to the people who are less privileged and in turn, also helps to achieve an important need and goal of the society. The Resourceful Initiative The scheme involves offering free food to anyone who brings garbage in the form of plastics and polythene bags. Garbage in plastic bags littered along the roads is an eyesore and requires active participation from locals for its removal. Therefore the civic authorities came up with this scheme which largely benefits the ragpickers and poor people. In fact, the ragpickers are already being provided with free food. There are about 150 registered ragpickers in the district who have been provided with identity cards and safety kits from the Chhindwara Municipal Corporation(CMC). Food Coupons Municipal Commissioner Icchit Gadhpale stated that all those who wish to avail free food only have to dump all the plastics that they have collected into the segregation units and get food coupons in exchange. He further said that anyone, even if a trader sends his workers with segregated garbage, they are entitled to the free food coupons. This scheme has already got many takers and is proving to be a big success. This initiative serves the double purpose of serving the poor and maintaining cleanliness in the city.

8 Aug 2019

Good News

Punekars Rejoice! Abide by the Traffic Rules and Get Food Discounts

They say rules are meant to be broken but, it shouldn’t be the same when it comes to traffic. Following the regulations is not a difficult task but, yet people end up breaking them at times which can lead to accidents. But what if you are given a reward for abiding by the rules? Punekars rejoice! The traffic department of the city has tied up with Swiggy and Zomato to give 50% discount on food to the commuters who follow road rules. A Great Initiative The collaboration falls under the Aabhar Yojana initiative which commenced last month. And this scheme is highly beneficial for law-abiding motorists. The cops stop them randomly and check if their records are clear and if it is, a 10 digit coupon code is sent to their phones which they can avail for discounts. Most of these commuters used their coupon code at restaurants therefore, the traffic department decided to come up with the 50% discount on food offer. In an interview with Pune Mirror, a Zomato spokesperson talked about how pleased they are with the tie-up as the person said: “We care deeply about road safety and have been engaging with traffic police in various cities to propagate this message. We are happy to partner with Pune traffic police in our collective endeavour to encourage those who follow traffic rules, by offering 50 per cent off discount coupons.” Keep the Road Traffic Rules in Mind Following the traffic norms will lead to road safety which will result in lesser cases of accidents. Mishaps can occur out of nowhere and in order to prevent it, commuters must not only abide by the rules but also wear seatbelts and helmets. The city’s traffic department has taken a great initiative which will motivate several commuters to follow the road rules.

20 Jul 2019

Good News

Showcasing Talent Through Food

The Trans Pride Food Truck offers the inclusive flavours of food in Coimbatore. A transgender social worker, Taslima Nasrin is breaking taboos regarding transgenders by running a Trans Pride Food Truck in Coimbatore. Having a love for cooking since childhood, Taslima had a joyous time cooking and serving meals in her van for the students of a city college campus. The Trans Pride Food Truck is an initiative started by students which travel to 10 colleges in the city breaking taboos about transgenders. Taslima Nasrin, Suchitra and Yamini, the trio that runs the food truck are happy to serve and cook for students. They believe that this chance has made them see the society from a different view and vice versa.

6 Feb 2018

Good News

The National Street Food Festival Commences Today!

Delhi is hosting the National Street Food Festival at the Jawaharlal Nehru Stadium Complex from 12th January 2018 to 14th January 2018. It is going to be a delight for all foodies as gol gappas and aloo chaat will sit next to vada pav, tava pulav, poha and other street foods from all over the country this weekend. Thousands of vendors from different states will be bringing their most loved and special foods to this festival which promises three days of heaven for connoisseurs of the Indian street fare. The festival is being organized by National Association of Street Vendors of India (NASVI) and Food Safety and Standards Authority of India (FSSAI).

11 Jan 2018

Good News

Ethnic Tribal Foods Find Their Way In Star Hotel Menus

Kai Chutney (red-ant chutney) and black carpenter ant chutney or chicken kichdi may soon find its way into the buffet menu of star hotels as chefs of various star hotels tasted some of the native tribal foods cooked in traditional style at the 'Prajatiya Khadyotsav' (Indigenous food festival) held in Jajapur district in Bhubaneshwar. The food festival was organized by Sukinda Chromite Mines of Tata Steel and more than 80 varieties of ethnic and age-old traditional food were displayed in the exhibition by people of different tribal communities residing around Sukinda. Ankit Khachi, executive chef of Trident Hotel, Bhubaneswar said that the aroma and taste of these ethnic foods are unique. The traditional cuisines are tasty, nutritious and most people in cities don't know about the food value and flavour of these ethnic foods. He is confident that his customers will definitely love the tribal dishes. Exotic preparations like Kanti, a sweet dish made of black gram cakes coated with sugar syrup, Lauki ka paratha and lauki pitha (rice based flatbread flavoured with bottle gourd), Mischi ka Saag (a kind of spinach), pani kakharu (water gourd) halua and muga kakara (moong dal cakes) and mansa pitha (Chicken and rice flatbread cooked between sal leaves), bamboo shoot pickle and cakes made of Mahul flower are some of the ethnic foods they have selected for their menus. The main objective of organising the food festival was to encourage conservation and promotion of biodiversity and ethnic and tribal food. It also gave an opportunity to the local tribal women to showcase their traditional culinary skills.

18 Dec 2017

Good News

Government Plans to Start Mini Food Parks

Union Minister Sadhvi Niranjan Jyoti announced on Tuesday that the government will focus on setting up of mini food parks to raise the processing level and will urge industries to buy agricultural produce directly from farmers to boost their income. 42 mega parks have been sanctioned and they will be operational by 2019. Jyoti, who is Minister of State for Food Processing assured the industry that any issue related to GST will be taken up by the ministry. She was addressing an Assocham conference on FMCG. The government will facilitate setting up of ‘mini food parks’ across the country on a smaller land parcel to boost food processing level. She said that this will be done under the new ₹6,000 crore SAMPADA scheme approved by the government. The minister said that there is a need to increase the food processing level to reduce wastage of farm produce and the ministry provides a subsidy of up to Rs 50 crore to set up a mega food park. Hoping to boost farmer’s income by direct procurement, she suggested the processing sector will get their raw material at cheaper rates and better quality if they buy agricultural produce directly from farmers. Aart from food security, the minister also stressed the need for food safety. Food Safety and Standards Authority of India (FSSAI) CEO Pawan Kumar Agarwal said the regulator came out with standards of various products in the last few years which are globally benchmarked. He added that it is open to making changes in standards based on the feedback of stakeholders.

10 Oct 2017

Good News

A Social Network Exclusively for Foodies

A social network for food lovers has been developed that enables one to connect with fellow foodies, inform them about good eateries and discover exciting places to gorge on delicious food. This platform which has been developed by IIT Kharagpur alumni is called ‘Eatable’. Eatable helps food lovers and tourists find the best places to eat at a particular location. It is accessible anywhere in India both on mobile and desktop. Three alumni from IIT Kharagpur — Mainak Sarkar from the Electrical Engineering Department, and Pritam Khan and Sumit Agarwal, from the Computer Science and Engineering Department, developed this social network-cum-utility platform. The fourth person to contribute in this venture is Abhijit Ghosh, a Civil Engineering final year student from IIEST Shibpur. Mainak Sarkar, Co-founder & CEO, Eatable said that the idea came to them from problems faced by travellers at new or unknown places about the availability of choice of food, locations and quality. The social network is exclusively for food lovers where they can share information about good food with fellow foodies as well as connect with their favourite eateries. He added that a person who liked the food at a particular eatery can upload it on the platform through the ‘Discovery’ post option which adds that place to the network’s database. It also helps businesses by allowing eateries (restaurants, cafes, bars, pubs and others) from any location with internet access to join the platform and connect with their customers and keep them engaged and updated about all their activities in real time.

28 Sep 2017

Good News

Food trucks to pacify hunger pangs

The new airport road in Viman Nagar, Pune is swarming with people as the food trucks parked there offer a wide variety of delectable dishes to food lovers. It was opened on July 28 by The Food Truck Association and currently has eight food trucks, each having a different fare to offer. The food truck park has come as a great solace for youngsters who earlier had to travel long distances to get good quality food at reasonable rates. Subham Kar Chaudhari, the founder and President of The Food Truck Association said that this initiative was undertaken with the aim of providing ‘food on a budget’. Proper hygiene is maintained while preparing food and it is priced reasonably. People looking for a good meal within a budget will find food trucks as an ideal solution. Chaudhari added that the eight food trucks serve different food ranging from egg preparations, dishes with cheese as the main ingredient, sandwiches, desserts and milkshakes, rolls, kebabs and biryanis and Mexican food. Earlier the food trucks conducted business in residential or college areas but started facing problems from residents as well as police. Now, that they have a space dedicated to them, it has helped increase footfall due to which these food truck owners are doing good business.

9 Aug 2017

Good News

No junk food in schools

With no junk food being served in the school canteen, the decision by the state government has totally helped the parents to address the problem of children eating junk food. Apart from banning the canteen to serve junk food, now the schools also feel that there are many other joints serving junk food nearby school premises and there should be track on them too. The state education department’s decision was based on a recommendation by a working group formed by the ministry of women and child development to stop schools from serving food high in fat, sugar and salt (HFSS). Fried food, pizzas, burgers, noodles, carbonated drinks, bread, pastries and all kinds of sweets will not be sold in school canteens from now. But the department fails to say anything about food students bring from home. Schools pointed that it was necessary to extend the ban to children’s tiffins as junk food is an easy option for working parents. Most international schools do not serve junk food in their cafeterias, but students have always had instant noodles and frozen food in lunch boxes that they bring from home. It is an equal responsibility of parents too so that students do not eat junk food completely. Parents also suggested that officials should ensure that no junk food is sold near schools. While the nutritionists believes that apart from healthy food habits schools should incorporate more physical exercise in their timetables.

10 May 2017

Good News

Government to ask restaurants to fix portions to stop food wastage

A fortnight after Prime Minister Narendra Modi expressed concern about wastage of food in his monthly Mann Ki Baat radio programme, the union food minister, Ram Vilas Paswan has asked owners of restaurants and five star hotels to fix portions in order to avoid wastage of food in the country. A report in the Hindustan times has disclosed that the ministry was drafting a questionnaire for hotels and restaurants to explain the appropriate dish size they should serve to a customer. Paswan said that they are just asking them to specify how many chapatis or idlis or chicken pieces they would serve in a plate. In plate system, a hotel or restaurant normally does not mention the amount of food that will be served, like the number of chapatis or the quantity of rice. The government wants them to specify and mention (in the menu card) that how much they would serve in a portion. In his Mann Ki Baat last month, Modi took up the issue of food wastage at feasts and termed it as injustice to the poor. Food wastage and subsequently food shortage is a big problem in India. A September 2016 government report said that the amount of food wasted in India can feed all of Bihar for a year.

12 Apr 2017

Good News

Centre to allot cold chains to reduce fruit and vegetable wastage

The Centre has taken a very good initiative to reduce the wastage of fruits, vegetables and perishables by allotting 100 cold chains today. Harsimrat Kaur Badal, minister for food processing industries said that they had received around 350 applications out of which 100 will be chosen for the allotment. These cold chains which will be spread across 20 states will provide preservation facilities without any break from the farm gate to the consumer. Due to the cold storage, commodities will be preserved thereby reducing wastage and will help to fight price hikes at times of shortages. Badal is of the opinion that setting up of a grid would help in better monitoring of the scheme. Last year, there were 30 cold chains which had 4 million tonnes capacity, but there is a shortfall of 29 million tonnes. Setting up 100 cold chains will cover another 10-12 million tonnes. According to a 2010 study, almost Rs 44,000 crore worth of perishables are wasted. Therefore, the government has come up with these cold chains project. It will provide Rs 10 crore as subsidy to each project and the promoter has to invest in infrastructure and provide details of farmer groups that he intends to work with. Stressing that there should be zero tolerance towards wastage, Badal said that the development of the cold chain grid would help the government's SAMPADA (Agro-Marine Produce Processing and Development of Agro-clusters) scheme and will give a boost to food processing. This project will be extremely useful as several countries such as the United Arab Emirates and Japan have shown interest to import fruits and vegetables from India.

20 Mar 2017

Good News

Positive Reads

The Hidden Flavors: 10 Lesser-Known Street Foods You Wish You Knew Sooner!

I am a big-time foodie not just the click-a-photo-before-eating kind but someone who finds joy in unearthing flavors that often get lost in the spotlight of mainstream dishes. Recently, my travels took me to Rajasthan, where I tasted something simple yet extraordinary, Makki ki Bhakhari. It’s a heavy chapati made from maize flour, earthy and rustic, often paired with dollops of homemade butter and spicy Garlic and Chilli Chutney. It wasn’t just the taste that struck me, it was the story behind it which is that it is a winter staple for Rajasthani farmers, packed with fiber, vitamins, and an unbeatable charm of authenticity.That’s when it hit me, India’s streets are filled with hidden gems, dishes that have fed generations but never found a spot in the limelight. Let’s embark on this flavorful journey across 10 Indian states, savoring their lesser-known yet incredibly nutritious vegetarian street foods!Makki ki Bhakhari - RajasthanMore than just a humble maize flatbread, makki ki bhakhari is a winter favorite, rich in fiber and essential nutrients. It’s often served with Garlic and Chilli Chutney or with yummy pickles, making it a powerhouse of vitamins A, C, and K, a perfect blend of taste and health. Chhurpi Soup - SikkimSikkim’s streets offer this lesser-known delight, a light, tangy soup made from chhurpi, a local fermented cheese. High in protein and calcium, this dish not only warms you up on a cold day but also keeps your gut health in check, thanks to its probiotic nature. Thekua - BiharOften linked to festivals like Chhath Puja, thekua is a deep-fried sweet snack made of wheat flour, jaggery, and ghee. While it’s usually a festive treat, you’ll find vendors selling it on the streets, it is a crunchy, energy-packed snack that’s as nutritious as it is nostalgic. Patoleo - GoaGoa’s patoleo is a sweet rice cake steamed in turmeric leaves, filled with jaggery and coconut. Rich in antioxidants from the turmeric and fiber from the coconut, it’s a monsoon-season staple that locals cherish but tourists rarely discover. Ghugni Chaat - West BengalMove over puchkas, Bengal’s ghugni chaat deserves your attention. Made from yellow peas, this protein-packed dish is mixed with spices, onions, and tamarind, creating a spicy, tangy flavor explosion that’s both filling and nutritious. Khar - AssamAssam’s khar is a traditional dish made with raw papaya, lentils, and alkaline water filtered through banana ashes. It aids digestion and detoxifies the body, a perfect blend of ancient wisdom and modern nutrition. Bhutte ka Kees - Madhya PradeshFrom the streets of Indore, bhutte ka kees is a grated corn dish sautéed with spices and milk. High in fiber and vitamins, it’s both light on the stomach and bursting with flavor making it a monsoon-time comfort food you didn’t know you needed. Khichu - GujaratA simple yet flavorful dough-like snack made from rice flour, khichu is steamed and sprinkled with spices. Originally prepared during papad-making, it’s low in calories and high in taste, a true example of Gujarati minimalism at its best. Kharvas - MaharashtraA hidden gem from Maharashtra, kharvas is a steamed milk pudding made from colostrum milk (first milk of a cow after giving birth). It’s rich in protein and nutrients, with a delicate, sweet taste that makes it both a dessert and a health tonic. Ragi Mudde - KarnatakaThis traditional dish made from finger millet flour is a nutritional powerhouse, loaded with calcium, iron, and fiber. Street vendors serve it with spicy sambar or chutney, a perfect blend of taste and health, deeply rooted in Karnataka’s food culture. Why These Hidden Gems Deserve the Spotlight?While India’s street food scene is often defined by chaat, samosas, and dosas, there’s a whole world of lesser-known dishes waiting to be explored. These foods not only reflect the cultural roots of their regions but also offer surprising health benefits, from gut-friendly probiotics to fiber-rich grains. So the next time you're strolling through a street market or planning your foodie adventure, go beyond the obvious. Seek out these hidden treasures, for in every bite, there’s a story, a tradition, and a piece of India’s culinary soul.After all, the best flavors are often the ones we haven’t tasted yet.

6 Mar 2025

Positive Reads

Electric Farming: How Electricity is Helping Plants Thrive!

With climate change and dwindling resources threatening global food security, scientists are searching for innovative ways to boost agricultural productivity. One of the more surprising breakthroughs? Electric soil. By applying electric currents to the soil, researchers have found they can enhance plant growth, improve nutrient uptake, and strengthen crop health. This cutting-edge method could be a game-changer, opening the door to more sustainable farming practices that use fewer resources while increasing yields.A Jolt of Growth: How Electric Soil WorksLeading the charge in this exciting area of research is Dr. Eleni Stavrinidou, an associate professor at Linköping University in Sweden. Her team made a startling discovery: barley seedlings exposed to electrically charged soil grew 50% more in just 15 days compared to those grown in regular soil. By using a biodegradable, conductive material known as PEDOT (a polymer), mixed with cellulose (a component of plant cell walls), they created what’s now being called “eSoil.”The concept is simple but powerful: stimulate the roots with electricity to promote faster growth. However, the exact biological mechanisms behind this accelerated growth remain unclear. “We’ve seen seedlings process nitrogen more effectively, but we don’t yet fully understand how electrical stimulation impacts this process,” Stavrinidou explains. Despite these uncertainties, the results are promising—and could have far-reaching implications for future farming.Source: Google ImagesHydroponics and Urban FarmingBefore diving deeper into electric soil, it’s worth exploring hydroponics—an innovative farming technique that has already been gaining momentum, particularly in urban environments. In hydroponic systems, plants are grown without soil, relying instead on nutrient-rich water solutions. This method is not only space-efficient, making it ideal for cities, but it also conserves water by recirculating it, ensuring that plants receive only what they need. Hydroponics holds great potential in addressing global food security, especially in areas where traditional farming is impossible due to space constraints or arid conditions. And when combined with eSoil, the future of agriculture could look vastly different—one that’s not only more efficient but also far less dependent on natural resources like soil and water.What sets eSoil ApartThe unique combination of electrical conductivity and environmental sustainability makes eSoil stand apart from traditional growing methods. The PEDOT-cellulose blend used in Stavrinidou’s study isn’t just good for plant growth; it’s also biodegradable and consumes less energy during production than the mineral wool commonly used in hydroponic systems. This means that not only can eSoil help plants grow faster and stronger, but it’s also a greener alternative to existing methods.Food Security and Sustainable AgricultureAs the global population continues to rise, food security is becoming an increasingly pressing concern. Climate change, water scarcity, and soil degradation all contribute to the challenges faced by farmers worldwide. These issues not only drive up food prices but also increase the risk of hunger and malnutrition in vulnerable communities.Innovative solutions like electric soil offer a promising way forward. By using less water, fewer nutrients, and less energy, eSoil can help farmers produce more food with fewer resources. When combined with other sustainable agricultural practices like crop rotation, organic farming, and efficient water management, it could play a critical role in addressing the world’s food needs.A Glimpse into Future FarmingThe implications of eSoil extend beyond Earth. In the future, as humans look to establish colonies on the Moon or Mars, efficient food production will be critical. Techniques like electric soil, which require fewer resources and accelerate plant growth, could be essential for sustaining life in space. Even on long-term space missions, where food production is a challenge, eSoil could provide a practical solution.Looking ahead, there’s still much to learn about how electrical stimulation impacts different types of plants and nutrients. As Stavrinidou notes, “This study is just the tip of the iceberg, and there’s a lot of potential for new research in this area.” She believes that eSoil could open up exciting new avenues for developing more advanced hydroponic systems, as well as other innovative agricultural techniques.The possibilities are electrifying, and they all start with a simple jolt of electricity in the soil.

11 Oct 2024

Positive Reads

This Unique Food Festival Highlights the Battle Against Food Waste!

In our modern culinary landscape, we are able to satisfy our cravings with a mere tap on a screen. Yet, beneath this convenience lies a colossal environmental challenge — the huge waste footprint left behind by our indulgent food habits, dwarfing the waste generated by most industries. Enter Namma Oota (Our Food), a two-day food festival that was hosted by Science Gallery Bengaluru over a weekend, poised as a symbol of hope in the fight against food waste. This event invited us to shed our habit of using disposables and envision a more sustainable future for our food and our planet. At Namma Oota, Bengaluru's brightest sustainable food startups took center stage, showcasing innovative dishes crafted from unconventional sources like seeds, grains, and pulses that are typically discarded after processing. These startups not only offered delicious food solutions but also sparked a conversation about the larger implications of our food choices. Gayatri Manu, Senior Programme Associate at Science Gallery Bengaluru and coordinator of Namma Oota, emphasized the profound connection between food, culture, and emotion. She highlighted the festival's mission to use food as a lens to promote energy-efficient kitchen practices. Source: Google Images Chef and nutrition coach Nayantara Bagla echoed these sentiments, pointing out the shift towards a "click-to-eat" culture among today's young adults. Many lack essential cooking skills or struggle with storing and reusing leftovers, highlighting a critical need for culinary education and empowerment. Bagla challenged our perceptions of "junk food," emphasizing the importance of mindful ingredient selection to minimize waste. She encouraged us to consider the entirety of ingredients we purchase and how they can be utilized fully in cooking. For Nayantara, cooking is more than a daily chore; it's an expression of values and conscious decision-making. Stepping into the kitchen, she believes, reveals much about personal choices and their impact on sustainability. The festival was not merely a platform for culinary exploration but also an educational hub. Interactive sessions included workshops on growing mushrooms in urban settings and crafting probiotic beverages like Kombucha, empowering attendees with hands-on skills to reduce food waste. Source: Google Images Namma Oota transcended the realm of a traditional food festival, offering a holistic experience that combined gastronomy with environmental consciousness. It underscored the urgent need to rethink our food consumption patterns and embrace sustainable practices that minimize waste. It served as catalyst for change, inspiring individuals to become warriors against waste and advocate for a healthier, more sustainable future.

11 Apr 2024

Positive Reads

From Tradition to Science: Harnessing the Benefits of Fermented Foods

"Foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action" is the definition of fermented foods. Historically, a wide variety of foods—including dairy, vegetables, fruits, grains, legumes like soybeans, and meat and fish—have been fermented. Numerous factors influence the fermentation process, such as the microorganisms, nutritional components, and ambient circumstances, resulting in thousands of distinct fermented food varieties. Since the production of antimicrobial metabolites (such as organic acids, ethanol, and bacteriocins) lowers the possibility of infection with harmful bacteria, food fermentation has historically been used as a preservation technique. Enhancing the organoleptic qualities (taste and texture, for example) is another application for fermentation. How to Do The Fermentation Process ~ Foods are fermented using two primary techniques. First, some foods can naturally ferment; these are known as "wild ferments" or "spontaneous ferments," and they happen when microorganisms are present in the raw food or processing environment. Examples of such foods include sauerkraut, kimchi, and several fermented soy products. Second, foods can undergo fermentation by adding starter cultures; these are referred to as "culture-dependent ferments" and include natto, kefir, and kombucha. "Backslopping" is a technique for executing a culture-dependent ferment in which a tiny quantity of a batch that has already undergone fermentation is combined with raw food, like sourdough bread. Natural starters (such as backslopping) or carefully chosen commercial starters can be employed to commence fermentation and standardize the organoleptic properties of the finished product. (Source: Google Image) In the past, fermented foods were utilized to extend shelf life and improve flavor. They are varied, and classified according to substrates such as grains, dairy products, meat, fish, vegetables, and legumes, and they all go through different fermentation processes. These meals have a rich microbial population that is impacted by the kind of substrate, region, pH, and cooking techniques; they may provide probiotics, bioactive peptides, phytochemicals, and vitamins. The capacity of fermented foods to influence gut microbiota composition, generate advantageous metabolites, and alter gut-brain connections is a compelling reason for researchers to keep looking at them as a potential dietary intervention. Why is intestinal\ gut health so crucial? Hippocrates is credited for saying, "All disease begins in the gut," about 400 BC. His remarks still hold true now much more than they did back then. The gut, the body's biggest mucosal organ, is essential to immune system maintenance. As the door's bouncer, the gut lining selects what enters the bloodstream and what doesn't. The characters arguing for access include anything from harmful diseases and poisons to necessary minerals. Furthermore, the gut environment has to be in good shape for the door to function properly. (Source: Google Image) 4 Reasons to Eat Fermented Food ~ Consuming fermented foods helps stop harmful germs from proliferating in your stomach. One may argue that eating yogurt every day helps prevent harmful intestinal flora. Lactic acid bacteria are present in fermented foods such as sour pickles, kefir, and yogurt because of the fermentation process. One kind of beneficial bacteria that is present on kitchen sponges, raw poultry, and toilet seats is called lactic acid bacteria. These bacteria work by lowering the pH of the area in which they dwell. Your gut's pH will be lower, which reduces the likelihood that you will become sick if and when you do eat microorganisms that cause illness. Consuming fermented foods can help keep harmful germs out of your stomach. Lactic acid bacteria not only decrease the pH of your stomach to stop harmful bacteria from proliferating, but they also stop harmful bacteria from adhering to the gastrointestinal tract's walls. Bad bacteria like E. coli compete with lactic acid bacteria for available space. Competitive exclusion is the batter; it keeps the nasty bacteria out of your stomach even if they manage to get in. It passes through your digestive tract and exits your body if it is unable to adhere to the walls of your stomach. (Source: Google Image) Your body absorbs more probiotics from fermented meals. Probiotics benefit your body in a number of ways, including reducing anxiety and stress, preventing viral infections, and easing gastrointestinal problems. Probiotic-rich fermented foods include yogurt, sauerkraut, kimchi, miso, and kombucha. Probiotics play a significant role in preserving a healthy gut microbiota, or the equilibrium between good and harmful bacteria, particularly in childhood and later life stages when this balance is most delicate. Consuming fermented foods may lower the chance of colon cancer. This is due to the fact that eating fermented foods raises intestinal butyrate, a short-chain fatty acid that is necessary for nourishing and maintaining the health of the cells lining your digestive system. Furthermore, butyrate helps your body rid itself of pollutants and keeps them from harming your colon. You may maintain your health by eating one dish of fermented food every day. Additionally, she exercising caution when deciding which fermented foods to include in your diet. Make sure the yogurt you choose has "live active bacteria" listed on the ingredient label and has less added sugar. It's also crucial to understand that not all items that have been pickled have undergone fermentation. To ensure that the fermented food you are selecting is the greatest option for your gut health, look for the words "fermented" or "probiotics" on the label. Preclinical and clinical environment ~ Fermented foods affect immunological responses, gut microbiota, microbial metabolites, and the enteric nervous system through their effects on gut-brain communication pathways. While observational studies associate the ingestion of fermented foods with changed gut profiles and decreased anxiety, human research on fermented dairy indicate conflicting effects on cognition. Contrary to the unfavorable connections associated with tofu eating, fermented soy products, namely isoflavones, may help women's cognitive performance. According to a prior meta-analysis, fermented meals may improve cognitive results. (Source: Google Image) Prospective patterns and obstacles ~ Differentiated microbial populations driven by substrate type, production size, and region pose a difficulty to standardizing fermented foods. Complexity is influenced by ripening time, salinity, pH, moisture, and environmental factors as well as length of fermentation. Regulations are culturally sensitive and provide little information. In summary ~ To summarize, various studies signify the health benefits of fermented meals, utilizing a variety of microbial strains, metabolites, and bioactive chemicals to maximize the advantages for both mental and neurological health. It highlights the need for more human research to fully identify and comprehend the beneficial effects of fermented foods on the microbiota-gut-brain axis, especially with unfermented controls.

22 Mar 2024

Positive Reads

Timeless Tales: India's Six Iconic Food Ventures Defy Odds, Flourishing for Over 50 Years!

Six iconic food businesses in India have defied the odds and thrived as multicrore ventures for over 50 years, showcasing inspiring stories of success and longevity. From humble beginnings, these businesses have scaled into empires, leaving a lasting impact on the Indian culinary landscape. Lijjat Papad, founded in 1959, started as a small initiative where seven Gujarati women gathered to knead and sun-dry papads. Today, it is India's oldest all-women cooperative, employing over 45,000 women and boasting a net worth of over Rs 1,600 crore. Balaji Wafers, known for its crispy and delightful snacks, had a modest start in a one-room home. Founder Chandubhai Virani and his brothers sold chips to theatregoers, unaware that it would grow into a multi-crore national sensation with a turnover of over Rs 500 crore. Parle-G, a household name, originated from an old factory in Mumbai's Vile Parle. The brand's biscuits, initially called Parle Gluco, gained popularity and underwent a rebranding in 1982 as Parle-G, standing out among competitors. Nilon, famous for its pickles, was born during World War II when brothers Suresh and Prafful Sanghavi prepared lemon syrups and juices for soldiers. After experimenting with various products, they introduced pickles, which became a huge success. Chitale, known for its Bakarwadi, began with a Maharashtra farmer's idea to utilize excess milk. Today, the brand collaborates with over 40,000 farmers and produces over 1,000 kgs of Bakarwadi per hour. Vadilal, which started as a small ice cream business in Gujarat in 1907, expanded to become a renowned brand with a turnover of over Rs 1,071 crore. Their ice creams were made using traditional methods, evoking nostalgia for many. These legacy food businesses serve as role models for countless small businesses and startups, showcasing growth models that have stood the test of time. Their stories inspire and demonstrate the potential for success in the Indian food industry.

8 Jan 2024

Positive Reads

MS Swaminathan: The Pioneering Architect of India's Green Revolution

In the annals of India's agricultural history, one name stands out as the visionary behind the nation's remarkable transformation in the field—MS Swaminathan. Often referred to as the "father of India's Green Revolution," Swaminathan's tireless efforts and scientific innovations have played a pivotal role in ensuring food security for millions and revolutionizing farming practices for sustainable growth. Born on August 7, 1925, in Kumbakonam, Tamil Nadu, Swaminathan's journey as a scientist and agricultural leader began with his pursuit of a doctorate in genetics from the University of Cambridge. However, it was his return to India and his work at the Indian Agricultural Research Institute (IARI) in the 1960s that would leave an indelible mark on the country's agricultural landscape. The Green Revolution, a period of remarkable agricultural growth that began in the mid-1960s, was Swaminathan's brainchild. Faced with the challenge of feeding a rapidly growing population, he championed the use of high-yielding varieties of seeds, along with improved irrigation and modern farming techniques, to boost crop production. His research and advocacy efforts focused on wheat and rice, two staple crops crucial for India's food security. Swaminathan's groundbreaking work in developing and promoting high-yielding varieties such as the "Miracle Rice" and "Miracle Wheat" not only increased crop yields but also helped alleviate poverty and hunger. Farmers who adopted these improved varieties experienced significant improvements in their livelihoods, leading to a transformative impact on rural communities across the country. However, Swaminathan's contributions extended beyond crop varieties. He recognized the importance of integrated farming systems, where agriculture is combined with animal husbandry, fisheries, and forestry to create sustainable and holistic farming practices. His emphasis on agroecological approaches, organic farming, and conservation of biodiversity further solidified his reputation as a champion of sustainable agriculture. Swaminathan's philosophy was rooted in the idea of "evergreen revolution," which aimed to ensure that agriculture not only meets the present needs but also sustains future generations. He advocated for the empowerment of small-scale farmers, women, and marginalized communities, emphasizing the need for equitable access to resources, knowledge, and technology. Throughout his career, Swaminathan had held several key positions, including serving as the Director-General of the Indian Council of Agricultural Research (ICAR) and Chairman of the National Commission on Farmers. His expertise and influence extended beyond India's borders, as he had played an instrumental role in shaping global agricultural policies and fostering international collaborations. Recognized with numerous accolades and honors, Swaminathan's contributions had earned him the moniker "Father of the Green Revolution in India." His work had not only transformed India's agricultural landscape but has also inspired similar initiatives in other developing countries facing food security challenges. Today, as India grapples with new agricultural and environmental challenges, Swaminathan's vision remains as relevant as ever. His emphasis on sustainable farming practices, climate-resilient crop varieties, and farmer-centric policies continues to guide agricultural research and development efforts in the country. As we reflect on the achievements of MS Swaminathan, it becomes evident that his legacy extends far beyond scientific breakthroughs. His unwavering commitment to the welfare of farmers, food security, and sustainable development has left an indelible imprint on India's agricultural narrative. The lessons learned from his pioneering work will continue to shape the future of Indian agriculture, ensuring a prosperous and sustainable future for generations to come.

4 Oct 2023

Positive Reads

Gumla's Silent Revolution: Ragi Cultivation Transforms Lives of Farmers

Gumla, a former Maoist hotbed in Jharkhand, is experiencing a remarkable transformation as thousands of farmers embrace the cultivation of Ragi, a crop once considered worthless. This silent revolution has been made possible by the district administration's initiative, led by former deputy commissioner Sushant Gaurav, which distributed free high-quality Ragi seeds to over 25,000 farmers, covering 30,000 acres of land. The outstanding success of this endeavor earned Gumla the prestigious 'Prime Minister's Awards for Excellence in Public Administration.' Previously reliant on rain-fed one-crop agriculture focused on paddy, Gumla's economy has now shifted to cultivating high-quality Ragi on a vast scale. Ragi-based products such as laddoos, bhujia, mixture, and flour have contributed to addressing malnutrition issues as Ragi is rich in protein, calcium, and iron. Remarkably, Ragi processing units are exclusively owned and operated by self-help groups (SHGs) of women, churning out daily productions of one tonne of Ragi flour, 300 packets of laddoos, and 200 packets of snacks under the brand 'Johar.' Guidance and support were provided to the farmers at various stages of cultivation, with the produce collected from 17 centers and transported to Ragi processing centers equipped with machines of varying capacities. The sudden surge in demand for Ragi prompted the procurement of 50 tonnes of high-quality Ragi seeds from Karnataka, which were distributed among the farmers and sown across 3,600 acres of land the following year. This remarkable success in Gumla's Ragi cultivation is seen as a self-sustaining model and has led to the establishment of the first Ragi processing center in Jharkhand. Ragi-based products not only address malnutrition and anemia but also offer a lucrative income source for farmers, with the cultivation area expanding from 1,500 to 3,500 hectares. Gumla's silent revolution in Ragi cultivation is poised to become a thriving business model for the entire country, setting an inspiring example of agricultural transformation and rural empowerment.

9 Aug 2023

Positive Reads

Monsoon Munchies: 5 Delectable Indian Delights to Savor During the Rainy Season

As the monsoon season sets in, it's time to indulge in some delicious Indian food & snacks that are perfect for a rainy day. Here are five Indian edibles that are sure to give you a warm and comforting feeling during the rainy season: 1. Pakoras - These deep-fried fritters made of vegetables like onions, potatoes, and spinach, are a popular snack during the monsoon season. They are crispy on the outside and soft on the inside, and are best enjoyed with a cup of hot tea. 2. Samosas - Another popular snack during the monsoon season, samosas are crispy, triangular-shaped pastries filled with spiced potatoes, peas, and onions. They are perfect for a rainy day and are best enjoyed with a cup of chai. 3. Khichdi - This simple yet hearty dish is made of rice and lentils, and is often served with a dollop of ghee. It is a comfort food that is perfect for a rainy day, and is also easy to digest. 4. Masala chai - A hot cup of masala chai is the perfect way to warm up on a rainy day. This tea is made by brewing tea leaves with a blend of aromatic spices like cinnamon, cardamom, ginger, and cloves. 5. Bhutta - This popular street food is made by roasting a corn cob on an open flame and then rubbing it with a mix of spices and lemon juice. It's a perfect snack to enjoy while watching the rain. These are just a few of the many delicious Indian food that are perfect for the monsoon season. So, grab a plate and enjoy the rains!

4 Aug 2023

Positive Reads

Know Which State Claims the Throne in Matters of Food Safety

In a remarkable feat, Kerala has emerged as the undisputed leader in food safety, securing the top spot in the fifth State Food Safety Index. The announcement was made by Union Minister for Health and Family Welfare, Dr Mansukh Mandaviya, on the occasion of World Food Safety Day. The State Food Safety Index evaluates the performance of states and union territories on six key aspects of food safety. Among the larger states, Kerala claimed the prestigious first position, closely followed by Punjab and Tamil Nadu. In the category of smaller states, Goa took the lead, with Manipur and Sikkim following suit. Notably, Jammu and Kashmir, Delhi, and Chandigarh excelled among the union territories, securing the top three ranks. Chief Minister of Kerala, Pinarayi Vijayan expressed his delight on Twitter, hailing this achievement as historic. He attributed the success to the implementation of initiatives such as the food safety grama panchayat scheme in 140 panchayats and the Safe and Nutritious Food at School project in 500 schools. Furthermore, the state conducted numerous food safety awareness classes for the general public, contributing to this milestone. State Health Minister Veena George highlighted that Kerala's food safety department also witnessed a significant increase in revenue during the 2022-23 financial year, doubling compared to the previous year. Dr Mandaviya further announced ambitious plans to train 2.5 million food business operators in the next three years, ensuring adherence to food quality standards across the nation. Additionally, he revealed the establishment of 100 Food Streets nationwide, where impeccable food safety, hygiene, and nutrition standards will be maintained. Emphasizing the vital connection between food quality and overall wellness, Dr Mandaviya highlighted the significance of maintaining high food safety standards.

9 Jun 2023

Positive Reads

From Roots to Grains: Tracing the First Crops Cultivated by Humans

Humans have been cultivating crops for thousands of years, but what were the first crops that humans started to grow? Archaeologists and historians have been studying this question for years, and the answer is not as straightforward as you might think. According to some experts, the first crops that humans started to grow were grains such as wheat, barley, and rice. These crops were likely domesticated more than 10,000 years ago in the Fertile Crescent, a region that includes parts of modern-day Iraq, Syria, and Turkey. Grains were easy to store and transport, and they provided a reliable source of food for early human communities. Other experts believe that the first crops humans grew were root vegetables such as yams, taro, and cassava. These crops were domesticated in Africa more than 5,000 years ago and provided a reliable source of carbohydrates for early human communities. Still, others argue that the first crops humans grew were fruits such as figs, dates, and grapes. These crops were easy to gather and provided a source of nutrition for early human communities. Regardless of which crops were the first to be cultivated, the development of agriculture was a significant milestone in human history. It allowed early humans to settle in one place and develop complex societies, leading to the rise of civilization as we know it today. Today, we continue to rely on these crops and many others for our daily sustenance. From grains to root vegetables to fruits, the history of human agriculture is a rich and diverse one that continues to shape our world today.

21 Apr 2023

Positive Reads

Pasta Perfection: The Creative and Cultural Reasons Behind the Endless Variety of Shapes

Pasta is one of the most beloved and versatile food items in the world, with endless possibilities for cooking and serving. One of the most fascinating aspects of pasta is the seemingly endless variety of shapes and sizes available, each with its own unique texture and flavor. But why are there so many pasta shapes? The answer lies in a combination of tradition, regional differences, and creativity. Pasta has been a staple food in Italy for centuries, and the country boasts a rich history of pasta-making. Traditional pasta shapes such as spaghetti, penne, and macaroni have been around for generations and are deeply ingrained in Italian culture. However, as pasta became more popular around the world, different regions and cultures began to put their own spin on the dish, resulting in a wide range of new shapes and sizes. Another reason for the abundance of pasta shapes is the creativity of pasta makers. With a basic recipe of flour and water, there are endless possibilities for shaping and molding the dough into new and innovative shapes. Some pasta makers have even created shapes inspired by famous landmarks or cultural icons, such as the Colosseum or the Eiffel Tower. In addition to tradition and creativity, pasta shapes are also influenced by practical considerations. Certain shapes are better suited for holding onto sauces, while others are ideal for baking or frying. In some cases, the shape of the pasta is even determined by the tool used to make it, such as the ridges on a rigatoni or the holes in a bucatini.

12 Apr 2023

Positive Reads

A Cup You Can Eat: The Surprising Revival of Kulhads in India

Kulhads, a traditional Indian clay cup, have been a popular way to enjoy hot beverages like tea and coffee for generations. However, with the growing concerns of hygiene and waste, the use of kulhads has become less common in recent years. But a farmers' group from Deoria, Uttar Pradesh, has found an innovative way to revive this age-old tradition by introducing edible kulhads made from millets. The group's creation, named 'Chai Piyo aur Kulhad Khao', is made from a mix of ragi and maize flour, providing an excellent alternative to the non-biodegradable plastic cups, which are commonly used today. The edible cups are nutritious and eco-friendly, making them an excellent choice for health-conscious people who want to make a positive impact on the environment. What started as a local initiative has now gained traction in other parts of the country. The group's kulhads have been warmly welcomed by tea lovers attending the Magh Mela in Prayagraj, and the demand for these cups has been increasing rapidly in rural and urban areas of eastern Uttar Pradesh. The farmers' group has created a special mould that allows them to make 24 cups in one go, and it only costs Rs. 5 to make each kulhad. The cups are sold for Rs. 10, which is affordable for consumers and there is zero wastage as they are entirely edible. The 'kulhads' made from millet are not only a healthy and environmentally friendly option but also an excellent way to promote the benefits of millets. This initiative aligns with the United Nations' declaration of 2023 as the "International Year of Millets" after a proposal from India in 2019, further emphasizing the importance of this traditional grain.

15 Feb 2023

Positive Reads

Know Why the Year 2023 Is Observed As the International Year of Millet

Since the dawn of time, millets have been a mainstay of human nutrition. They are a collective term for a variety of tiny-seeded grasses that are cultivated as grain crops in 131 nations. In addition to being rich in iron, manganese, phosphorus, and fiber, they are also high in protein. Because of their exceptional nutritional profile, millets are frequently referred to as "Superfoods." Millets have several incredible health advantages. They assist in losing weight and lower the chance of developing several lifestyle diseases, including diabetes, hypertension, and cardiovascular conditions. They lower levels of harmful cholesterol and have a low Glycemic Index. According to research, a millet-based diet promotes children's growth and combats anemia and malnutrition in young children. What’s more, millets are ready in a lot less time, don't need much water, and can thrive in rather poor soil. Millets are suitable for no-till and dryland farming. They can withstand heat and drought. Millets were an obvious choice given all these fantastic advantages since, in addition to being nutritious, they can make a difference by ensuring global food security Here is an interesting fact: India is the world's largest producer of millets, making up 20% of production worldwide and 80% of production in Asia.

22 Nov 2022

Positive Reads

Know More About the Health Benefits of Soya Bean–The Vegetarian’s Meat

Soya bean is a very versatile food which can be had in the form of beans, chunks, granules, soya milk, soya oil, soya sauce and tofu. Soya is a high-quality protein and is one of the only two plant foods (the other is amaranth seed) to contain all the essential amino acids, similar to those found in meat. Soya bean is rich in fibre and protein and a good source of omega-3 fatty acids. Soya bean is also high in antioxidants and phytoestrogens. Phyto means plant and phytoestrogens are naturally occurring chemicals found in plants. In conducive situations, these compounds copy the action of the female hormone oestrogen, albeit in a mild way. It is, therefore, said to be extremely beneficial to women as it protects them from coronary heart disease and hot flushes during menopause. Following are the health benefits of soya bean: Protein Soya bean is a very rich source of plant-based protein that keeps your body fit and healthy. It provides ample nutrition and imparts energy. Soya bean also helps in reducing the cholesterol level, which further helps in boosting heart health. Fat Soya bean is used in making oil which gives our body a balanced dose of fats. It has healthy polyunsaturated and monounsaturated fatty acids, with small amounts of saturated fat Carbohydrates The good thing about soya bean is that it is a great source of healthy carbs and at the same time its glycemic index (GI) is low. Therefore, it is an excellent food for people with diabetes as it helps improve energy levels without increasing blood sugar levels. Fibre Soya bean is loaded with soluble and insoluble fibres which will keep you full for a longer time, thus aiding in weight loss. The healthy plant-based fibres also help in easing out bowel movements thus giving relief from constipation. Soya bean is a superfood, especially for vegetarians many of whom relish it as meat, hence it is also called vegetarian’s meat. So, include this versatile food in your diet and enjoy wholesome nutrition and amazing taste.

13 Oct 2019

Positive Reads

Know Why the Humble Vegetable Lauki Has Become a Star to Fitness Enthusiasts

I have always admired my mother-in-law who looks much younger than her age and enjoys good health. I am convinced that the secret behind her active life even at this age is the glass of bottle gourd (lauki)juice that she has been drinking daily in the morning for the past fifteen years. She also grinds few leaves of tulsi, bel and kadipatta(curry leaves) and other available herbs along with the vegetable and seasons it with lime, pepper, salt and voila! the natural super health drink is ready What is it that makes lauki so beneficial for health? Let’s find out- Rich in vitamins and minerals Lauki is loaded with vitamins and minerals such as iron, sodium, potassium, to name a few. Include lauki in your diet and it will help you get the essential nutrients that your body requires. It also helps in maintaining the blood pressure level as well as the blood sugar level in the body. Helps in weight loss Bottle gourd is packed with dietary fibres which helps to keep you full for a longer time, thus curbing appetite. It contains fewer calories but is rich in nutrients making it an important food for weight loss. Relieves constipation Constipation is a common problem that affects people, but if left untreated, it may take more serious forms like piles and colon ailments. Incorporating bottle gourd in your diet in the form of juice or curries helps as it contains both soluble and insoluble dietary fibers that relieve symptoms of bloating and constipation. Reduces water retention A glass of lauki juice is said to ease the problems of flatulence and water retention. Since lauki is a diuretic, it flushes out excess water content from the body. Improves efficiency of liver Lauki is known to improve the efficiency of the liver and other vital organs. Not only does it reduce inflammation of the liver and improve its efficiency, but it also helps in flushing out toxins from the body. So, now you know why lauki or bottle gourd should be treated no less than a superfood.

1 Oct 2019

Positive Reads

Why Coconut Is Rightly Called a Superfood

I have always wondered why Keralites have dark lustrous hair and glowing skin. The secret I guess is in their diet which is rich in coconut. As I tried to find out more about coconut, I realized that it is a versatile fruit with a variety of essential nutrients that can be consumed as water, milk, meat which is edible fresh or dried. There has been a little controversy about coconut oil being unhealthy for the heart. Retired CSIRO scientist and honorary research fellow at the University of Queensland, Mike Foale, who has been studying the coconut palm for more than four decades dismisses such doubts and believes coconut is a superfood. Here is a list of benefits that you can enjoy by incorporating coconut in your diet: Natural source of energy: Consumption of coconut water leads to an instant source of energy. Coconut water is ultra-hydrating due to the presence of electrolytes in it. It contains simple sugar, electrolytes, minerals, and bioactive compounds. Aids in Digestion: Coconuts are high in fiber, which helps the digestive system and supports bowel regularity. Besides this, coconut meat is known to strengthen gut bacteria, which protects against inflammations. Muscle Regeneration: The protein present in coconut helps in muscle regeneration. Magnesium helps to move calcium and potassium into muscles to aid in contraction and relaxation. Glowing skin: Coconut contains copper and vitamin C that keeps skin elastic, flexible, moisturized and helps to heal wounds. The medium-chain fatty acids found in coconut oil also possess antimicrobial properties that can help treat acne and protect the skin from harmful bacteria. Other benefits: Ascorbic acid, B vitamins, and potassium present in coconut aids in heart health and supports the nervous system. Iron builds strong bones and magnesium causes relaxing effects physically and mentally. Did you know that coconut oil fights bacteria responsible for tooth decay and according to Irish research, it could be a healthy, non-chemical additive in toothpaste and mouthwash. I hope that gives you enough reasons to smile and include coconut in your diet.

10 Aug 2019

Positive Reads

Add These Superfoods To Your Diet To Boost Your Immunity This Summer

Indian summers are scorching and to keep up with the heat, it’s important to eat right. They say keeping yourself hydrated is the most essential thing to do when the temperature soars up. When we think of hydrating ourselves, the only thing that crosses our mind is water but, a lot of seasonal vegetables and fruits that retain water can also do wonders to our body. A delectable salad made out of greens along with a thick shake or a lemony electrolyte drink sounds like a great option for a summer meal. Thus, let’s take a look at what’s ideal to eat when the weather is blazing. Yoghurt: Curd or yoghurt is one of the summer superfoods which is highly beneficial for your digestive system. It is rich in calcium and protein and also contains probiotics which enhance the immunity system. Therefore, consuming a bowl full of yoghurt every day is certainly good for the body. Cucumber and Apple Salad: Some of us prefer eating small portions during summers and what is better than a refreshing salad? A cucumber and apple salad not just taste great but, also have several benefits. Cucumber is made up of 95% water which is amazing for the body while apple reduces cholesterol and also boosts the digestive system. Pumpkin: It washes out intestinal worms from our digestive system and is rich in vitamin A. The antioxidant content in pumpkin is also high due to which it is noted as one of the most essential superfoods that our body needs. Coconut Water: Most people love sipping on coconut water when the heat is unbearable. It's not only a great source of hydration but also reduces blood pressure and is high in nutrients. It soothes the body and keeps it cool. Watermelon: A glass of simple watermelon juice or a thick shake, the juicy summer fruit tastes good either ways, therefore, it’s a favourite among most people. Watermelon offers minerals, vitamins, and nutrients and is extremely hydrating. Carrot: Carrots are a good source of vitamin C. Carrots have antioxidant properties and Carrots juice helps to protect the skin from the harmful ultraviolet rays of the shining sun. Eating healthy during summers will keep you energetic and boost your immunity and these summer foods are certainly great choices for this season.

29 Mar 2019

Positive Reads

The Global Issue Of Food Wastage

Luxury can be ignored but necessity can't be ignored. Food is a necessity to survive for every individual on earth. Surviving a day without a meal is something one cannot imagine. But we still continue wasting large portions of meals every day. Food wastage can be reduced and if care is taken then according to estimates saving one-fourth of the food currently lost it wasted would be enough to serve 870 million hungry people globally. Food is wasted at different stages starting from the process of production to the consumption by humans, a part of the total quantity gets wasted. Maximum food loss happens from transit from the farms to the urban markets. These losses can be avoided by proper care and transport facility. But we all know, to every problem exists a solution. The solution to save our food and it's resources needs to be worked upon. A few steps below can reduce wastage of food at every level and save meals for millions. Balancing food production with demand should be the first step to reduce food wastage. As production of food needs various resources, if measured and used cautiously can save resources and means put into production. Better food harvesting, storing, processing and distribution programmes should be placed as that not only avoids wastage but also avoids the supply of excess food where the need is less. The government needs to plan more food reduction initiatives to save the excess food and distribute the same to NGO's so the needy receives a meal. And lastly we, we the people need to plan our meals. Every time we plan a family trip we try to save maximum by spending only that amount which is needed, let's adopt the same for food. Buy that amount quantity which you can enjoy. Anything in excess cannot be enjoyed. And when we food is in access we only tend to waste. So let's order what's needed instead of wasting our precious resources and the efforts of every individual who brings that meal to your table.

2 Feb 2018

Positive Reads

Foods that Lower Cholesterol

Nowadays, increasing number of youngsters are found to have high cholesterol level. It is easy to eat your way into an alarmingly high cholesterol level. At the same time, incorporating certain changes in your diet will help you to lower cholesterol. This requires you to follow two steps – Remember that LDL is the harmful cholesterol which carries particles that clog arteries. Therefore, increase intake of food that lower LDL. At the same time cut back on foods that boost LDL. Here are some foods that will help to lower LDL or bad cholesterol- Certain food help to lower cholesterol in different ways. Some contain soluble fibre which binds with cholesterol in the digestive system and takes them out of the body before they could enter into circulation. Some carry polyunsaturated fats that directly lower LDL while some include plant sterols and stanols, which do not allow the body to absorb cholesterol. 1. Oats. Oats contain adequate amounts of soluble fibre. Have a bowl of oats daily for breakfast improves your cholesterol. Fruits like banana or strawberries can be added to enhance the flavour and nutrition factor. If you don’t like it sweet then it can also be made into upma. Add a few vegetables like carrot, beans and peas for a wholesome breakfast. 2. Barley and other whole grains. Just like oats, barley and other whole grains can help lower the risk of heart disease. Whole grains such as whole wheat, barley, corn, brown rice, millet and quinoa are excellent sources of dietary fibre which help to improve blood cholesterol levels and lower risk of heart disease, stroke, obesity and type 2 diabetes. 3. Beans. Beans are a very versatile food. From kidney beans (rajma), whole green grams (moong) to lentils and black eyed peas, there exist a variety of beans and innumerable ways to cook them. As they are rich in soluble fibre , they help to lower LDL cholesterol. It also works to the advantage of folks who want to lose weight as beans take time for the body to digest which will keep you full for longer after a meal. 4. High fibre vegetables. Fibre in our diet is mostly plant based, so include vegetables like peas, spinach and potatoes in your diet. Egglant and okhra are good sources of soluble fibre which helps to lower LDL cholesterol. 5. Nuts. Studies reveal that eating almonds, walnuts, peanuts, and other nuts is good for the heart. Apart from the rich nutrients that it imparts to protect the heart, eating two ounces of nuts also lowers LDL. 6. Vegetable oils. Use oils that contain monounsaturated fats as they raise HDL (good cholesterol) and lower LDL. Use liquid vegetable oils such as canola, sunflower, safflower, peanut oil and olive oil for a healthy heart. 7. Fruits . As mentioned earlier, most of the fibre that we derive from food is plant-based. So eat a fruit daily for a healthy heart and body. Fruits such as apples, grapes, strawberries and citrus fruits are rich in pectin, a type of soluble fiber that lowers LDL. 8. Foods fortified with sterols and stanols. Sterols and stanols are extracted from plants and hinders the body's ability to absorb cholesterol from food. They are added in foods ranging from margarine and granola bars to orange juice and chocolate. They're also available as supplements. Getting 2 grams of plant sterols or stanols a day can lower LDL cholesterol by about 10%.

2 Feb 2018

Positive Reads

How You Can Contribute Towards A Well-Fed Country?

Food waste can be divided into pre-consumer stage and post-consumer stage. Pre-consumer wastage occurs during production, transportation, storage and distribution. Majority of the post-consumer food wastage comes from social and family functions as well as hotels and canteens. To put brakes on such humongous post consumer wastage, changes in traditions and mindset of people is required. We all need to think why the amount of splurging on weddings, birthday parties and other social events is considered a yardstick of one’s social standing. Government rules and laws are not enough to tackle this menace. Of course, improving storage facilities and transportation is something that our government should aim for, yet, we too as people, as families, as a society, should be ready to make changes in our lifestyle. There are people amongst us who have turned social entrepreneurs for the cause of “Zero Food wastage”. They collect food waste from banquets, hotels, marriage halls and parties and supply them to the needy. Not every one of us can afford to do this. However, as responsible citizens of this country, we have a moral responsibility to not waste food in any manner on a personal level. We can achieve this by taking small measures like purchasing food in a limit, eating smaller food portions, storing food properly at home, donating leftover food or creating new recipes from it. Zero food wastage is the motto we should all follow for life! Come be a part of the “Save Food Series” - an initiative of My Indian Dream. Stay attuned for some easy to follow, handy tips on Zero Food Wastage.

21 Dec 2017

Positive Reads

India’s First Zero Food Wastage Platform, Food Dosti Application, Promises A Revolutionary Dining Experience

Heaps of social issues that can be up to some extent controlled by us are left unnoticed. Food wastage is one of such issues. Millions of write-ups, slogans and campaigns that run on curbing food wastage suggest us ways for the same - Households can make wise buying, Restaurants on their part can hire a proper waste management system to control food wastage on daily basis, customers should make it a point to leave no food wastage behind while eating out, etc. But, there are times when the restaurants or eateries fail to organize the leftovers and then they incur huge costs to discard the same. Many would have thought of dispersing the food to the needy, but are not sure where to find them. To solve this issue and make these things easier, a techno-social startup in Pune has conceived and developed a social Application “Food Dosti” that is three- dimensional. This application will benefit the restaurants, customers and most importantly the Non- profits. Let’s see how. For Restaurants and Customers... Running a restaurant is an investment in itself. There are day to day expenses of waste disposal as well as the cost of the wasted material. Installing Food Dosti Application allows you to donate the leftover food from your restaurant to Non-Profits, which in turn upcycle it to the needy. In addition to the goodwill from the recipients, it also adds towards your CSR activities. On the other hand, you can also earn patronage from your customers. If they clear their plate, you credit some rewards to their Food Dosti account as per your policy. This ensures three benefits: There is almost no waste on the table. Secondly, the customer comes back to redeem the Food Dosti Reward Points. Thirdly, a part of these Food Dosti points can be redeemed on the customer’s visit to any Food Dosti restaurant. Your restaurant’s name would also be on the list and so the visibility would increase. For Non-Profits... You have been doing a great work already. So, here’s a little more support to offer you. Installing the Food Dosti Application would keep you posted with the restaurants that have excess food for the day. You must register yourself on Food Dosti website and then download the App. You will receive notifications when the restaurants broadcast the excess food availability. You can make a request for the food from the app itself and when it is approved, any person from your Non-profit can voluntarily collect the food from the restaurant and distribute it to the needy. This entire process is investment-free. Isn’t it a wonderful social initiative for a food revolution that can curb food wastage! The fact remains established that it takes nothing to throw, but it takes a lot to grow. So, be a part of this initiative. Spread the word.

26 Nov 2017

Positive Reads

Foods That Protect Your Body From Evils Of Pollution

We are living in the Anthropocene epoch when the effects of humanity on earth is more profound than ever and pollution has become a part of our lives. Try as we must, we are unable to escape the bad effects of pollution which is taking a toll on our body. As per The World Health Organization (WHO), pollution is the fifth leading cause of death in India, after high blood pressure and tobacco smoking. While we cannot totally overcome pollution, we can try to make our body immune to it by consuming the following foods- Indian gooseberry or Amla Amla is packed with vitamin C which is the single most potent antioxidant for our body. This water-soluble vitamin is present throughout our body and it scavenges free radicals. According to a study, regular consumption of amla can negate all sorts of ill effects that dust particles can cause on the liver. It also prevents the oxidative damage that is caused by the dust particles. Tomato Lycopene is an important antioxidant that is found in tomatoes. It works as a layer of protection for respiratory system against dust particles in the air. Turmeric Health experts contend using a mixture of turmeric and ghee for cough and asthma is very effective against cough and asthma. A mixture of turmeric, jaggery, and butter can keep asthma at bay. Turmeric is a well-known antioxidant that helps to protect the lungs from the toxic effects of pollutants. It also diminishes toxins from the liver and keeps it healthy. Tulsi Consuming tulsi (basil) leaves is extremely beneficial to the body. It is known that the plant absorbs dust particles in the air, making the air pure. Interestingly, tulsi (basil) leaves can protect lungs against air pollution. According to health experts, drinking 10-15 ml of tulsi juice on a daily basis can help clear pollutants from the respiratory tract. Leafy vegetables Leafy vegetables are a good source of Beta Carotene which plays a very important role in controlling inflammation because of its antioxidant activity. It is also converted to vitamin A in our body. Leafy vegetables like amaranth (chaulai ka saag), coriander, methi(fenugreek), lettuce radish leaves and spinach are the richest sources of Beta Carotene. Nuts and seeds Omega 3 fats should be included in our diet as these protect the body against the detrimental effects of air pollution on one's heart health and lipid profile. Nuts and seeds are good sources of these heart-healthy oils. Safeguard your body from illness by consuming foods rich in Omega 3 fats like walnuts, almonds, methi (fenugreek) seeds, chia seeds and flax seeds. While the above foods protect our body from the ill effects of pollution, let us do our bit to bring down pollution by generating minimum waste, stop using plastic, carpooling or using public transport and such other environment-friendly actions.

17 Nov 2017

Positive Reads

29 States... 29 Tastes... Part 2

In the previous part, we saw the sumptuous dishes of many of the northern, western and central states of India. In this part, let’s discover some more delicacies from the remaining states. We start from North Eastern seven sisters! Singju: Manipur Singju is a traditional Manipur salad type dish and it has originated here itself. It is both in veg and non-veg. The vegetarian one is served during ritual feasts. The non-vegetarian one is eaten at home. The veg type has perilla seeds, lotus stem, salt, green leafy vegetables, chillies and chanaa powder. The non-veg type has fermented fish Ngari as its main ingredient. The remaining ingredients are the same as the veg type. Tungtap and Jadoh: Meghalaya Tungtap is a dry fish chutney and Jadoh is a flavoured rice and meat dish. For making Tungtap, fish is well cooked and mixed with onions, green or red chillies for the chutney. Jadoh is made similar to our pulao, by cooking rice and meat together. The only spice used in these dishes is black pepper. Kosoi Bwtwi: Tripura This is a broth made with berma and green beans. It is served with rice. Berma is a key ingredient of Tripura cuisine and has a sour taste. Tripura cuisine is healthy as they use less oil in their oil is used the least in their dishes. Chicken with bamboo shoots: Arunachal Pradesh In this dish, chicken is first marinated in soy sauce, rice wine and cornstarch and then refrigerated. Then it is fired along with mushrooms and boiled bamboo shoots in black bean sauce. Masor Tenga: Assam Masor Tenga is one of the signature dishes of Assam. Masor Tenga is a tangy fish curry. The ingredient Tenga acts as a souring agent that gives the dish its unique tart tangy taste. Misa Mach Poora: Mizoram This is a grilled shrimp recipe. The traditional way of making this dish is by grilling or roasting the shrimp on banana leaves places on hot charcoals. It is served with steamed rice. Smoked pork: Nagaland Nagaland is famous for its pork delicacies and Nagas consider pork as their main source of meat. The smoked pork is flavoured with their local ingredients namely Akhuni- fermented soya bean and anishi- fermented leaves of the yam. Red chillies are added for additional flavour. It is eaten with steamed rice. Momo: Sikkim Momo is a mouth-watering dish we all love to eat! Momos of Sikkim are world famous and Sikkim is believed to be amongst some of the places where this dish originated. Traditionally, Momo was a steamed bun with some stuffing in it. Now we find two variations in momo, one is steamed and other is fired. The stuffing can be of vegetables, cheese, meat, potatoes or Khoa (milk products mixed with sugar). Dimer Dhokkar Dalna and Luchi: West Bengal This delicacy has steamed egg and potato cake in curry along with the Luchi. Luchi, are fried balls whose dough is made by mixing flour, salt and kalonji with ghee. Bebinca: Goa Bebinca is a famous layered dessert of Goa. Various layers have rich clarified ingredients. There is a layer of coconut and ground nutmeg. Along with caramelization, there is a layer of butter. This sumptuous dessert melts quickly in the mouth giving you a heavenly feeling. Biryani: Telangana Who isn’t aware of the awesome Hyderabadi Biryani! Biryanis come in both veg and nonveg types. The basic ingredients are steamed rice, Indian species and yoghurt. Some Biryanis have dried fruits in it. Nonveg types have meat or eggs. Gongura Pachadi: Andhra Pradesh It is a pickle made up of Kenaf leaves and is a must in every Andhra household. It has many other ingredients like the tamarind pulp, fenugreek seeds, coriander seeds, garlic, curry leaves, mustard seeds and oil, salt and chillies. Chiroti and Mysore pak: Karnataka These two are famous sweet dishes of the state and are known across the nation. Chiroti is a layered sweet whose dough is made of maida, layered into circular shapes and then deep fried in ghee or refined oil. Then it is sprinkled with sugar and with cashews and almonds at times. Mysore Pak is Karnataka’s signature sweet originated here. It is made in the enormous amount of ghee, sugar, gram and cardamom. Kallappam: Kerala Kerala has many famous breakfast dishes and Kallappam is one of them. It is also well known as Vellayappam. The main ingredient of this delicacy is Kallu which is used as a raising agent. It is served hot with stew. Idiyappam: Tamil Nadu Idiyappam is a famous delicacy of Tamil Nadu and other south Indian states. It is basically rice flour pressed into the noodle and then steamed. It is served with coconut milk and gratings. Though the journey of food trail from wonderful states of India is never ending... Do remember... experience... and relish the tastes of our Indian states...

13 Nov 2017

Positive Reads

29 States... 29 Tastes... Part 1

India is known for its diversity in traditions, culture, customs, religion, food, historic architecture and much more. Every place has its own specialty that gives rise to the special tastes and dishes! This article celebrates one of the many famous dishes of every state respectively. The part 1 of this article enlists the famous dishes of North, West and Central India. Rogan Gosht: Jammu and Kashmir The heaven on the earth! The beautiful sceneries of this state take every traveller’s breath away! Also, some of its famous dishes, eaten in the state for many years are still savoured with delight. One of them is Rogan Gosht, an aromatic lamb dish of Persian origin. It is a staple dish there and was introduced to Kashmir by the Mughals. Makki di roti and Sarson ka saag: Punjab Punjab, the land of five rivers, has this famous Makki di roti and sarson ka saag as their staple. Here it is made and served in their traditional way. Sarson (mustard leaves) along with spices are made into saag in their traditional way and is topped ghee or butter. Makki di roti is made of corn. Kadhi Pakoda and Gajar Methi: Haryana Both of these are Haryana’s specialties. Kadhi is a mixture of yogurt and gram flour with gram flour pakoras in it. This dish is served with plain rice. Gajar Methi is a mild to spicy winter dish of Haryana famous across India. Ker-Sangri and Dal Bati Churma: Rajasthan Ker-Sangri is made with dried berries and beans cooked in yoghurt with spices. Dal Bati Churma is also a famous part of Rajasthani cuisine. Rajasthani food remains incomplete without its mention. The Bati is cooked in a gas tandoor and served with dal. Some of the batis are deep fried in ghee which are later crushed and mixed with sugar or jaggery to make a sweet dessert called churma. All Rajasthani celebrations owe to have these three onto their menus. Channa Madra and Sidu: Himachal Pradesh Channa Madra is a popular dinner recipe of Himachal Pradesh. It has chickpeas in thick yogurt gravy. Sidu is a type of bread made with wheat flour and is raised with yeast. Sidu is freshly made and served with ghee, gal or green chutney. Ripe lemon chaat and Kappa: Uttarakhand Ripe lemon chaat along with Bhang chutney is a famous delicacy of Uttarakhand. Also, the staple of this state is the simple toor dal, Kappa and thechwani. Kebabs: Uttar Pradesh Kebabs were a part of the royal delicacy of the Nawab of Lucknow. It is soft and crunchy at the same time and has many flavours and types in it. Litti Chokha: Bihar It is an indigenous dish of the Indian subcontinent and a famous delicacy of Bihar. It is a dough ball made up of wheat flour stuffed with roasted chickpeas mixed with herbs and spices and roasted over coal or cow dung in a traditional manner. Let’s start from the north! Lapsi and Indori Palak Puri: Madhya Pradesh Laspsi is a highly nutritive dish of the state. It is full of vitamins and proteins. It is a famous sweet dish of the state and is made by pressure cooking broken wheat. Palak Puri is a famous dish of Madhya Pradesh made of spinach and deep fried. It is served as a bread and can be eaten with curd, pickle or chutneys. Khandvi: Gujarat Khandvi is just one of the many snacks Gujarat is famous for. The others onto the list are Dhokla, Handva, Phaphada and much more. Petha: Chattisgarh Petha is a famous sweet dish from Raipur, Chattisgarh and is savoured across the nation. It is usually cylindrical or rectangular in shape and is made from ash gourd vegetable. Marua Roti: Jharkhand Raagi is called as Marua in Jharkhand. Rotis, an Indian bread is made out of marua flour. Also, raagi is high in nutritional value and has lots of fibres that works well for your digestive system. It is mandatory to make Marua Rotis on Jeetiya day in all parts of Jharkhand! Puran Polis: Maharashtra The Puran Poli is a famous sweet, flat bread of Maharashtra made during festivals. Puran Poli is made from chana dal or splits yellow gram, plain flour, jaggery or sugar, cardamom powder and/or nutmeg powder, ghee and water. Chena Poda: Odisha Chena Poda is a sweet dish made up of cheese. It is like a cake which is made up of cottage cheese and dry fruits like cashews, nuts and raisins. It has taste as we get from the caramelization of sugar. **The Part 2 of this article will enlist special delicacies of remaining states that will flatter your taste buds even more! Stay tuned…

12 Nov 2017

Positive Reads

The Growing Disconnect: Food and Us!

Processed Foods! Ready-to eat! Packaged Foods! We all live fast lives and prefer fast foods. There is a lack of time in our busy lives. To compensate, we have started devoting lesser and lesser time to probably the most essential thing responsible for our health i.e. food. Ask yourself honestly - Are you choosing, cooking and consuming food properly? Remember the time when our grandmothers used to cook each and every dish at home. This practice was kind of an insurance against disease! The cooking was hygienic, healthy and delicious! You too can make a start and build a special bond with food. When cooking, use techniques that cause minimum nutrient loss. Keeping the lid on, boiling and steaming instead of frying and avoiding over-cooking are some of the ways to “healthy cooking”. Well-chosen and well-cooked food is as potent as a medicine. When you go to a supermarket, take time to choose fresh fruits and vegetables. When you choose a packaged food product, check the nutrition labels on it. Make healthier food choices for your family by going for foods limited in fat content. Consuming food properly, in the right quantity, is equally important. Overeating and under-eating both cause numerous life-threatening diseases. Food companies, government and the medical community are in a way responsible for what we eat. Right food policies by the government, appropriate recommendations by the medical community and ethical business practices by food companies ensure that food acts as a catalyst of health. An honest bond between food and individuals, food and government as well as food and food businesses is sure to increase life expectancy and increment quality of life

10 Nov 2017

Positive Reads

6 Hacks to Stop Food Wastage

There is always a sense of guilt to throw food away. However, there are ways where we can reduce food wastage as much as possible. Following are some smart strategies that will help you eat better as well as well as save money. Keep items in plain sight Many a time, leftovers are kept in the fridge which gets pushed back and one forgets about it all together only to find it later and dump in the garbage. To avoid this, keep perishable items such as dairy products or soft fruits in the front section of the fridge. Frequently check the expiry date of items in the refrigerator. If you feel you might not use items that are nearing expiry date in time, then donate them to a local food pantry. Food can be substituted If you don’t have a particular ingredient while cooking, it can be simply substituted with a proper alternative. For example, spinach can be substituted with Kale lying in the fridge. Pear can also be used in place of apples, paneer in place of cheese, yam in place of potatoes and so on. Freeze the liquids If there is leftover broth or stock, pour it into an ice tray and freeze. Transfer the solid cubes into a zip pouch and keep in the freezer. While preparing sauce or curries, these cubes can be added for extra flavour and nutrition. Make frequent trips to the grocery store Instead of buying foodstuff in large quantities, you can make frequent trips to the supermarket and purchase smaller quantities and thus avoid food from getting spoiled and wasted. If frequent trips to the store sound cumbersome, then you can order online too. Transform leftovers into lip-smacking dishes Let your creativity flow and use the leftovers to make a good snack or side dish. Toss leftover rice and pasta into soups. Leftover veggies can be used to make delicious sandwiches or savored as pizza toppings. It can also be kneaded with flour to make appetizing parathas. Take small servings Serving less food on your plate ensures that less goes into the garbage if you are full. Sticking to smaller portions is a golden rule which not only helps to reduce food wastage but also is a win for your waistline too. Then there are other clever hacks like sealing the stems of bananas with plastic wraps so that they remain fresh longer. If they turn overripe, they can be used to make cakes or smoothies. Overripe fruits can be used to make a DIY beauty mask. Grind the fruits, add honey or curd to it, apply and let it sit for 15 minutes and rinse. Following the above tips will help to stop food wastage to a great extent.

1 Nov 2017

Positive Reads

World Food Day- October 16th

The Food and Agriculture Organization of the United Nations was founded on 16th October 1945. This day is annually celebrated all around the world as ‘World Food Day’. It is celebrated to tackle problems relating to hunger and food. On this day, a large number of events-- from marathons and hunger marches to exhibitions, cultural performances, contests and concerts – are organized in many countries. Since 1981, World Food Day has adopted a different theme each year in order to highlight areas needed for action and provide a common focus. In 2015, the theme of World Food Day was "Social Protection and Agriculture: Breaking the Cycle of Rural Poverty". In 2016, it addressed food-related issues arising on account of climate change. This year’s theme is ‘Change the future of migration. Invest in food security and rural development.’ The FAO has acknowledged the important link between food security, rural development and migration. It is working with governments, UN agencies, the private sector, civil society and local communities, to generate evidence on migration patterns and is building countries’ capacities to address migration through rural development policies. It aims at exploring the developmental potential of migration, especially in terms of food security. It is a known fact that a large share of migrants come from rural areas where more than 75% of world’s poor depend on agriculture and natural resource-based livelihoods. The FAO stresses the need for international cooperation to create conditions that allow communities to live in peace and prosperity in their homelands. Problems arising on account of migration like rural poverty, lack of employment, food insecurity can be addressed through agriculture and rural development. The FAO is playing an important role in bringing to light the root causes of internal and international migration and displacement and in nurturing the developmental potential of migration, especially in terms of food security and poverty reduction. Before I conclude let me share with you some interesting food facts- The first meal eaten on the Moon included bacon squares, sugar biscuits, coffee, a pineapple and grapefruit juice drink and tinned peaches. The first food eaten by astronauts that had been grown in space was Romaine lettuce on the International Space Station in August 2015. 75 McDonald’s hamburgers are sold every second around the world. A study in China in 2015 revealed that people who eat spicy foods tend to live longer. Last year, Chan Hong Meng of Singapore became the first street food vendor to be awarded a Michelin star.

16 Oct 2017

Positive Reads

Beat the Stress with Superfoods

More people seem to be stressed out these days and the immediate response to stress is to reach out to comfort foods which are usually unhealthy and leave us feeling guilty and anxious. The good news is that there are foods that can actually help you relieve stress and pacify the false hunger pangs. So next time if you want to calm your nerves, eat any of these anxiety-busting superfoods. Milk and Yogurt Many people follow the habit of drinking a glass of warm milk before going to bed. It is a time-tested remedy for insomnia and fidgetiness. Apart from having a high protein and calcium content, milk is high in antioxidants, vitamins B2 and B12. The protein lactium helps to lower blood pressure which helps to calm you down and the potassium in milk and yogurt can help relieve muscle spasms triggered by feeling tense. Almonds. Almonds are rich in vitamin B2 and E and munching on them boosts the immune system in times of stress. Have a quarter cup almonds daily and reap the benefits of good health. Oranges Oranges are packed with vitamin C that helps to lower blood pressure and the stress hormone cortisol. So next time when you feel tense, eat a whole orange and let the burst of vitamin C soothe your nerves. Salmon There is nothing fishy about the fact that fish helps you feel at ease. Fish contains omega-3 fatty acids that help keep cortisol and adrenaline from spiking during times of stress. Salmon is one of the very best sources of omega-3 which protects your heart when those stress hormones are surging. Spinach and Black Beans Spinach and black beans are rich in magnesium, the mineral that helps regulate cortisol levels and promote feelings of well-being. Although it doesn’t figure anywhere around comfort foods, have a cup of spinach daily for its other great health benefits. Magnesium is a natural muscle relaxant and stress buster. Having a low magnesium level may result in headaches and cramps, and can aggravate an already anxious state. Black beans are also rich in fibre and protein, which stabilize blood sugar. Sweet potatoes According to Toronto-based naturopath Diane C. Chung, sweet potatoes are an excellent complex carbohydrate with a high level of tryptophan [an essential amino acid] that converts into serotonin-the feel-good hormone of the brain. They are also high in beta-carotene, which boosts immunity when stress is high, and fibre, which helps stabilize surges in blood sugar caused by acute stress.

10 Oct 2017

Positive Reads

Foods that Boost Brain Power

We all have heard of Chyawanprash which is a mixture of berries, herbs and spices and provides the necessary vitamins and antioxidants to keep us in supreme health. Many parents also give it to children as it is known to boost brain power. Apart from Chyawanprash, there are many foods that we have in our daily diet that enhance our intelligence. Following are eight such foods. Dairy products (milk, cheese, sore cream) A test conducted on volunteers revealed that those participants who daily used dairy products, scored high in tests related to logical thinking and memory than those who neglected yogurts and cheese. More than half of our brain consists of fat and therefore, fatty dairy products are especially good for the brain. Moreover, the lack of crucial fats can give rise to various unpleasant diseases, for example, multiple sclerosis. Besides that, protein, calcium, vitamin D and magnesium found in dairy products, play an important role in stimulation of brain activity. Eggs Eggs contain phospholipids and lecithin which play an integral part in the formation of the membrane of brain cell. The protein found in eggs is known to boost intellect. Eggs are actually rich in amino acids which are vital in the production of the principal neurotransmitters. A synthesis made from serine and methionine are used in the process of memorization, where noradrenalin, stimulating learning, and its production relies on the presence of tyrosine and phenylalanine, which are again found in eggs’ proteins. Spinach All leafy vegetables are rich in Vitamin B9 or folates, which is thought to play an active role in the development of a fetus’ nervous tissue and also in the renewal of blood cells. Spinach contains flavonoids whose stimulating properties increase memory and concentration through encouraging cerebral blood flow. Pulses The brain is said to be dependent on glucose and totally relies on it for fuel. Our brain consumes more than five grams an hour but does not know how to store it. That is why the brain has to be regularly supplied by glucose through the circulatory system. The capacity of the brain to memorise depends on the blood level of glucose. Pulses allow the regulation of glucose in the blood as they are full of complex sugars having low glycaemic index. Therefore, one must have two portions of pulses daily to keep the blood sugar levels stable and supply the brain with fuel. 10. Berries All edible berries are bursting with vitamin C (blackcurrants have three times as much concentration in Vitamin C as kiwi fruit, and twice as much as citruses). Berries get their colour from the antioxidant micronutrients present in them. Together, they not only strengthen blood capillaries and improve circulation, which enables the best oxygenation of the brain but also fight against free radicals which can affect nerve cells, especially brain cells. 11.Bananas Bananas are loaded with magnesium which is an essential mineral in the transmission of nervous impulses. They also contain vitamin B6 vitamin which not only helps in the assimilation of magnesium, but also in the metabolism of amino acids and the functioning of the nervous system through producing certain neurotransmitters. Coffee and tea Studies have shown that the presence of molecules of caffeine in tea and coffee help improve cognitive function and prevent Alzheimer’s disease. Based on the result of tests conducted on mice in 2011, researchers said that coffee eventually might serve as a therapeutic treatment for people with Alzheimer’s disease. Tea also showed protective effects on the brain. It contains antioxidants which help fight free radicals and boost the brain’s activity. It has been found that tea drinkers do better on tests on memory and information processing than those who rarely drink it. 14. Nuts and seeds Mother Nature seems to convey to us the importance of walnuts for the brain by making them resemble like a tiny brain. Nuts and seeds are good sources of vitamin E which is essential for the proper functioning of the brain. A daily dose of almonds, cashews, peanuts and sesame seeds is good for the brain. Just a handful of pumpkin seeds a day is all you need to get your recommended daily amount of zinc, vital for enhancing thinking skills and memory.

4 Oct 2017

Positive Reads

You Can Eat Water to Stay Hydrated

The root cause of many illnesses is the stomach and health problems get even more aggravated due to dehydration. It is very important to drink sufficient water as the lack of it leads to a dip in mood and energy levels making it hard to focus on our work. Dr. Robert Glatter, an emergency services physician at Lenox Hill Hospital in New York City explains that the colour of urine is a reliable indicator of your state of hydration. A deeper yellow color can indicate dehydration. It means you need to take more fluids. However, everyone is not able to empty 2 -3 litres of water daily. Sometimes the thought of drinking one more glass of water is unbearable. Here are some other surprising ways to quench your thirst. Watermelon Watermelon comprises of 92% water and offers other health benefits like vitamins C, A, and B6. It is also a leading source of lycopene, an antioxidant that is known to reduce the risk of prostate cancer. They can be cut into cubes or scooped out and stored in the freezer. Have this refreshing fruit after a workout or strenuous physical work and feel replenished and rejuvenated. Lettuce Lettuce also contains a whopping 95% water and is the ideal green for hydrating, For optimum benefits, use the green outer leaves as they are known to have a higher water content. Stuff the leaves in burger or sandwiches or use them liberally in salads. Coconut water Coconut water is undoubtedly far better than plain water as it replenishes the body fluids and is said to be just as good as sports drinks. It is the water tapped from tender, green coconuts and is not to be confused with coconut milk that contains high calories. It contains potassium and sodium and helps to retain water when you perspire. Dry Oats Dry oats are not by themselves hydrating, but when added to milk or water are incredibly absorbent. The soluble fiber is known to keep blood sugar levels even and help to reduce bad cholesterol. Rice Rice, when cooked, fluffs up with water offering a hydrating side to any meal. We usually cook rice adding two parts water to one part of rice and a pinch of salt. Rice, when cooked, rice doubles due to the absorption of water and the added salt helps the body to retain water for long. Yogurt One cup of yogurt apart from containing an impressive 85% water and also provides additional nutritional benefits like good bacteria for your gut and calcium for your bones. So now, if you are bored with drinking plain water, go for the above alternatives to stay hydrated.

25 Sep 2017

Positive Reads

Foods that slow down the aging process

There is a saying- We are what we eat. The health of our body depends largely on the food we eat, in other words, good food begets good health. Apart from keeping us in the pink of health, there are certain foods that slow down the aging process so that you can age gracefully. Always follow a diet that supplies your body with vitamins, minerals, antioxidants, and healthy fatty acids that will help you feel young and full of energy. Here, I will impart some information on the factors that inhibit the aging process and the foods that should be incorporated in your diet to slow down aging. Antioxidants Unhealthy food like very oily food or food having a high sugar content as well as other environmental and lifestyle toxins result in the production of free radicals that damage the cells in your body. This is where antioxidants come into the picture as they neutralize free radicals and enhance the body’s ability to protect and repair itself. Studies have revealed that people who consumed the most antioxidants aged more slowly, lived longer, and had fewer health problems.[ Following are some foods that are rich in antioxidants: Berries: Berries like blueberries, strawberries etc get their rich blue, red and purple hues from flavonoids which are a class of antioxidants known to soothe occasional inflammation and strengthen the immune system. Pomegranates are a superfood that gets their bright red color and healthful properties from antioxidant pigments called polyphenols. Grapes contain an antioxidant called resveratrol which has been found to extend lifespan in animal testing. Dark chocolate with at least 60% cocoa is a rich source of polyphenols. Cruciferous vegetables like cabbage, cauliflower and broccoli sprouts are recommended for daily consumption as they contain certain antioxidants, such as isothiocyanates and indole-3-carbinol that can even ward off cancer. Everyone knows the wonders of green tea. It offers a wide variety of robust antioxidants that protect cells from oxidative damage. Omega-3 fatty acids Omega-3 fatty acids is a type of polyunsaturated fat that has powerful health benefits for your body and brain. Several studies have shown that higher omega-3 intake is linked to decreased age-related mental decline and a reduced risk of Alzheimer’s disease. It also contributes to the youthful and healthy skin as it manages the hydration of the skin and is known to prevent premature aging of the skin. Some foods that are rich in omega-3 fatty acids are: Fish: Fish is an excellent source of omega-3 fatty acids. A study has found that people who eat fatty fish tend to have more gray matter in the brain. This is brain tissue that processes information, memories and emotions. Avocados: According to researchers, the high omega-3 content in avocados supports normal cholesterol levels and boosts brain health. Flaxseeds are a good source of omega-3 fatty acids for vegetarians. They are a great addition to baked goods, smoothies and salads. Vitamins and Minerals A diet rich in vitamins and minerals leads to the proper growth, development as well as the proper maintenance of the body. Try to get the right amount of essential vitamins and minerals from natural, unprocessed, organic food. Vitamins A, C, E, and K can be found abundantly in salad greens, kale, and spinach while mustard greens are excellent sources of B-complex vitamins. Dark leafy greens also contain high levels of fiber, iron, magnesium, potassium, and calcium. Beans contain protein as well as a generous supply of folate—a B-complex vitamin essential for the production of red blood cells. They also offer potassium, magnesium, iron, and zinc. Whole grains are not only an excellent source of dietary fiber, but also are a great source of iron, potassium, magnesium, calcium, B vitamins, and vitamin E. Probiotics: The good bacteria in your gut supports everything from metabolism and immune function to digestive health and even mental balance. Some probiotic-rich foods include yogurt and Kefir. Bananas, berries, legumes, garlic, onions, whole grains, and nuts are some excellent prebiotic foods that nourish the friendly bacteria. Nuts: Nuts such as almonds and walnuts in monounsaturated fat, fiber, vitamin E, magnesium, copper, and phytonutrients. They support normal cholesterol and help reduce occasional inflammation and oxidative stress. Water: Water is essential for every function in the body. Drink lots of water to stay healthy and look young. It helps to flush out the toxins from the body and a well-hydrated body leads to a healthy and glowing skin. As the time clock keeps ticking away, we can make smart food choices that will help to promote graceful aging.

18 Sep 2017

Positive Reads

Foods that lower cholesterol

Nowadays, increasing number of youngsters are found to have high cholesterol level. It is easy to eat your way into an alarmingly high cholesterol level. At the same time, incorporating certain changes in your diet will help you to lower cholesterol. This requires you to follow two steps – Remember that LDL is the harmful cholesterol which carries particles that clog arteries. Therefore, increase intake of food that lower LDL. At the same time cut back on foods that boost LDL. Here are some foods that will help to lower LDL or bad cholesterol- Certain food help to lower cholesterol in different ways. Some contain soluble fibre which binds with cholesterol in the digestive system and takes them out of the body before they could enter into circulation. Some carry polyunsaturated fats that directly lower LDL while some include plant sterols and stanols, which do not allow the body to absorb cholesterol. 1. Oats. Oats contain adequate amounts of soluble fibre. Have a bowl of oats daily for breakfast improves your cholesterol. Fruits like banana or strawberries can be added to enhance the flavour and nutrition factor. If you don’t like it sweet then it can also be made into upma. Add a few vegetables like carrot, beans and peas for a wholesome breakfast. 2. Barley and other whole grains. Just like oats, barley and other whole grains can help lower the risk of heart disease. Whole grains such as whole wheat, barley, corn, brown rice, millet and quinoa are excellent sources of dietary fibre which help to improve blood cholesterol levels and lower risk of heart disease, stroke, obesity and type 2 diabetes. 3. Beans. Beans are a very versatile food. From kidney beans (rajma), whole green grams (moong) to lentils and black eyed peas, there exist a variety of beans and innumerable ways to cook them. As they are rich in soluble fibre , they help to lower LDL cholesterol. It also works to the advantage of folks who want to lose weight as beans take time for the body to digest which will keep you full for longer after a meal. 4. High fibre vegetables. Fibre in our diet is mostly plant based, so include vegetables like peas, spinach and potatoes in your diet. Egglant and okhra are good sources of soluble fibre which helps to lower LDL cholesterol. 5. Nuts. Studies reveal that eating almonds, walnuts, peanuts, and other nuts is good for the heart. Apart from the rich nutrients that it imparts to protect the heart, eating two ounces of nuts also lowers LDL. 6. Vegetable oils. Use oils that contain monounsaturated fats as they raise HDL (good cholesterol) and lower LDL. Use liquid vegetable oils such as canola, sunflower, safflower, peanut oil and olive oil for a healthy heart. 7. Fruits . As mentioned earlier, most of the fibre that we derive from food is plant based. So eat a fruit daily for a healthy heart and body. Fruits such as apples, grapes, strawberries and citrus fruits are rich in pectin, a type of soluble fiber that lowers LDL. 8. Foods fortified with sterols and stanols. Sterols and stanols are extracted from plants and hinders the body's ability to absorb cholesterol from food. They are addded in foods ranging from margarine and granola bars to orange juice and chocolate. They're also available as supplements. Getting 2 grams of plant sterols or stanols a day can lower LDL cholesterol by about 10%.

20 Aug 2017

Positive Reads

Food that boosts the immune system

Hippocrates has rightly said, “ The wise man should consider that health is the greatest of human blessings, Let food be your medicine.” We can discharge our duties enthusiastically and work incessantly to follow our passions only if we have a robust and healthy body. Therefore, it is imperative that we keep illness at bay by including simple food in our diet that boost immunity. Citrus fruits: Citrus fruits like oranges, lemons, limes, tangerine are always recommended to counter flu and cold. These fruits are packed with Vitamin C that helps to build up our immune system. They also help to increase the production of white blood cells that are known to fight infections. Remember that our body doesn’t produce or store vitamin C. Therefore, choose from a wide variety of citrus fruits and include them in your diet daily as almost all citrus fruits are packed with vitamin C. Garlic: Garlic has been in use since ages in almost every cuisine around the world. Apart from adding a zing to our food, garlic is said to lower blood pressure, slow down hardening of arteries and helps to fight infections. It's immune boosting properties arise from a heavy concentration of sulfur-containing compounds, such as allicin. Ginger: Ginger is not only an important ingredient of Indian cuisine but also a remedy for many illnesses. It is known to decrease inflammation and therefore, it provides relief from a sore throat and other inflammatory illnesses. When taken with honey, it eases an upset stomach and provides relief from stomach ailments. A recent animal research revealed that ginger can decrease chronic pain and possesses cholesterol lowering properties. Spinach: For those who love greens, spinach is not just rich in vitamin C but is also packed with numerous antioxidants and beta carotene, which increases the infection-fighting ability of our immune system. It should be cooked lightly to enhance its vitamin A content and enable other nutrients to be released from oxalic acid. Yogurt: Yogurts that have "live and active cultures" are the best as they stimulate our immune system to help fight diseases. It can be sweetened with fruits or can be had plain. Either way, yogurt is a great source of vitamin D which helps to regulate the immune system and is thought to boost our body’s natural defenses against diseases. Almonds: Almonds have vitamin E in abundance which is the key to a healthy immune system. They also have healthy fats that are essential for vitamin D to be absorbed properly. A half cup serving of almonds provides nearly 100 percent of the recommended daily amount of vitamin E. Include it daily in your diet and get additional benefits like a glowing skin. Turmeric: Turmeric contains curcumin, which imparts it its distinctive color and is considered to be anti- inflammatory. It is used in treating both osteoarthritis and rheumatoid arthritis. Turmeric helps to heal wounds quickly and help decrease exercise-induced muscle damage. Papaya: A single papaya is said to contain 224 percent of the daily recommended amount of vitamin C. They also contain a digestive enzyme called papain that has anti-inflammatory effects. Besides this, papaya also contains adequate amounts of potassium, B vitamins and folate which boosts your immunity and keeps you healthy. Nature has blessed us with a variety of fruits, vegetables, nuts and such other food. Let us not underestimate the wonderful properties of the above-mentioned food that, if we include daily in our diet, will help us to stave off medicines.

9 Aug 2017

Positive Reads

Respect Food, Respect Life!

Food is a basic necessity for us humans. If there was no food, human species would not have been able to survive for so long. In the past, a man had a strong friendship with food. He stayed in the vicinity of nature, grew his own food and valued it. Because of this strong friendship, Food wastage was minimized. Natural means of farming were used, which helped the soil remain fertile for longer. It was beneficial for the environment too. However, all this changed when urbanization happened and commercialization seeped in every aspect of life, including food. Certain people became rich and had access to unlimited food, while others remained deprived. Our country India is home to millions of such people who can’t muster up even one meal a day. India has the dubious distinction of having millions of malnourished, underweight children. At the same time, the amount of food wastage in our country is humongous. According to the agriculture ministry, food equivalent to more than fifty thousand crores of Indian rupees is wasted annually! There is an urgent need to bridge this gap between the haves and the have-nots. Save Food! Food wastage occurs at pre-consumer stage as well as the post-consumer stage. Food is wasted during production, storage, transportation, processing and distribution of food. A large part of the wastage comes from restaurants, social gatherings, eateries and households. It is the responsibility of all of us to try and put an end to food wastage that occurs in the post-consumer stage. A change in mindset with regards to food is the need of the hour. During social functions and eating outs, all of us should order, serve and eat within the limit. Splurging on weddings and restaurants, in front of family and friends, should not be a yardstick to measure someone’s success. Such behaviors should be discouraged. At home, food should be bought according to the need. Discounts in supermarkets don’t mean that households end up with food items they don’t even need. Proper storage rules should be followed at home. Plus, recycling and utilizing leftovers is equally necessary. Donating leftovers to the needy is far better than dumping them in the bin. In fact, to put an end to leftovers, family members should be rewarded for clearing their plates. It would be even better if restaurants started doing the same too! Food provides us the energy to work throughout the day. It helps us fight diseases. We should not waste it by overeating, overcooking, over ordering or leaving on our plate. Respecting food is important. Friendship with food is a necessity, to lead a meaningful, healthy, happy life.

24 Jun 2017

Positive Reads

Strange food superstitions of the world

In the age of science and technology, where every act is treated with reason and logic, it is very strange that superstitions and beliefs that have been passed on through ages still find a place in our everyday lives. We have heard of sportspersons who have their own set of beliefs that they follow before a match or a game. Certain rituals which defy logic are followed blindly on special occasions all over the world which make us believe that superstitions are here to stay. Following are some of the superstitions related to food that is practiced even today in different parts of the world. Coffee: Observe the bubbles in your coffee mug. According to a Greek superstition, if the bubbles drift away from you, hard times will befall and if the bubbles drift towards you, then there is a reason to rejoice as you are going to be wealthy. There is no doubt that you will require a lot of patience for this. Tea: It is said that dropping tea leaves accidentally in the house will bring you good luck. People even scatter tea leaves in front of their homes to ward off evil. Another superstition surrounding tea is that if the brew is strong, it means you are likely to gain a new friend and a weak tea means you stand to lose a friend. Finding tea leaves at the bottom of your cup spells good luck. If the tag of the teabag falls off while the bag is still in the cup, it means you will lose a valuable item. Bread: Since bread is a staple food in many countries of the world, it has many superstitions surrounding it. If all the bread is eaten, then it is said that the next day will be good. If you place a piece of cake in a baby’s cradle, it will keep away disease. If you cut the loaf of bread unevenly, it indicates you have been telling lies. When a couple is holding hands and walking down the street and an obstacle comes between them, they must say “bread and butter” to keep the union, until their hands meet again. Let us not forget Murphy’s law that dictates that a buttered bread will always land buttered side down. Eggs: The act of carrying a fresh egg by farmers to the fields with the hopes and dreams of a rich healthy crop prevails even today in many parts of Europe. An egg with twin yolks means that an expecting woman of the house will be blessed with twins. It also signifies abundance, prosperity and lots of good fortune. Yogurt: Eating yogurt with sugar before writing an exam or before starting a business venture is said to bring good luck. Cake: According to an age-old tradition if you are able to blow all the candles on a cake in one blow, then all your wishes will come true. Rice: Showering a newly wed couple with rice by guests at the wedding ensures a life full of happiness, prosperity, well-being, fertility and never ending wealth. It is also believed to drive away evil and bless them with a happy married life. Although this ritual is practiced widely in India, it has its roots in American traditions as well as Egyptian and Roman beliefs. In China, young, single females should not leave a single grain of rice on their plate. The number of uneaten grains of rice will denote the number of freckles on their future husband’s face. These were some strange food superstitions that have been passed on through generations and seems to be here to stay. Some people follow them while some prefer to ignore them. As Voltaire has said,"Superstition is to religion what astrology is to astronomy the mad daughter of a wise mother. These daughters have too long dominated the earth".

9 Jun 2017

Positive Reads

Not all junk foods are unhealthy!!

Parents and junk foods are lifelong rivals whereas kids and junk foods are best friends forever! Well this article is an attempt to remove the customary belief from the minds from people that junk foods are always harmful. Junk foods are prominently high in calories with excess sugars and fats. But some of these have antioxidants that are really good for your heart while some junk foods taken in small amounts can make improve your health. Let’s check out such food items. Popcorns We eat almost a popcorn tub watching movies, but ever thought about the benefits of this munching snack. Homemade popcorns are a best evening snack as it fills your stomach and is very light at the same time. Also it is high on antioxidants. Avoid savouring it with cheese or caramel. Eat it as it is. It is really good for your health. Processed cheese Cheese is considered a very high calorie food and often people with cardiovascular diseases and diabetes are asked to refrain from eating cheese. But this processed cheese is the exact opposite of normal cheese. Conjugated linoleic acid (CLA) is present in many fatty foods like meat, milk and cheese products. But studies on processed cheese found that the component CLA has anti-carcinogenic properties and also an effective antioxidant. The anti-carcinogenic property makes it heart friendly and consumable for people with heart issues. Dark chocolates Yes it is! Dark Chocolates are amazing for your heart. It is plentiful of antioxidants. It keeps blood pressure low and thereby reduces the risk of the heart diseases. Eating 100 grams a day is advisable. Eating dark chocolate bars and dark chocolate brownies is very healthy for us. If brownies are made up of whole wheat and has nuts with it, then it’s like an icing on the cake as this will make it rich in fibres too. Baked snacks Baked food is anytime preferred over fried when it comes to healthy body. Baked food is free of all the oil fats that has high calories. Usually made of whole wheat, it is also rich in fibre. Spicy baked foods excites your taste buds too making it a perfect evening munching options for those who are both health conscious and foodie. Drinks - Beer and red wine This might sound a little controversial but dry stout beer taken in small amounts as one pint acts as a medicine for people with carcinogenic disorders. Experts say that this thick and creamy dark beer may be effective to improve blood circulation. As beer is hot for our body, it melts the clots in the blood due to its heat that helps lower the risk of a heart disease and stroke. Also red wine is healthier as it contains resveratrol that reduces inflammations that endanger our body. Various heart diseases and cancers are avoided and prevented due to the antioxidants in red wine. Dry stout beer and red wine are far better than other aerated and hard drinks. For people who don’t drink, having grape juice or even eating red grapes can be very effective to health.

14 May 2017

Positive Reads

Ancient trends in food are back!

From quinoa, ginseng and kafir to grains like teff, millet, amaranth and faro, ancient food has become the new rage. For centuries, in India, the staple food was millet also called 'ragi'. It is gluten free and a storehouse of vitamins and minerals. Our ancestors depended on it heavily for nutrition, but with the advent of the green revolution, emphasis was laid on crops with more yield and thus, millet was replaced by rice and wheat. Ancient cultures depended on amaranth as a major staple of their diet due to its high concentration of protein, minerals and vitamins. Ginseng, a native of America provides energy boost, lowers blood sugar and cholestrol levels and is also used in the treatment of cancer. Barley is so nutritionally dense and packed to the brim with fibre that it was food for the gladiators and the Roman army. Quinoa which is also called the 'mother of all grains' is packed with complex carbohydrates and all the nine essential amino acids. Quinoa was a staple of the Incas, an ancient civilization of South America. Chia seeds were an energy boost of Aztec warriors. All these ancient foods are back with a bang and in an improved state.You will find them well packaged and placed on shelves of supermarkets. Now, it is considered trendy to consume these products. It is not only the food, but the old cooking techniques are also back. Coconut oil which was once considered unhealthy is now regarded as one of the best oils as it lowers bad cholestrol and is good for skin and hair. Ghee (clarified butter) which is liberally used in some medicines of Ayurveda is now consumed by more people due to its health benefits. From popping pills at bed time, people have switched over to the old practice of drinking milk with turmeric. Ancient cooking practices like slow cooking, cooking in cast iron utensils, dry roasting and steaming food wrapped in leaves have made a comeback into the Indian kitchens. Slow cooking helps to retain the natural juices of vegetables and meat enhancing the nutrition and taste. Cooking in cast iron vessels keeps the food hot for a longer time and is beneficial for iron deficient people as it boosts the iron intake. Dry roasting changes the chemistry of protein in food, changing its flavour and enhancing the scent and taste of food, especially spices. Food cooked in wrapped leaf tastes excellent as it is protected from direct flame and forms a tight package to hold in heat and allow food to cook in its own juices. The leaf also adds to the flavour of the food making it a delight to the taste buds. Fermentation of food like in kanji, lassi, idlis and dosa are extremely beneficial as it helps to introduce beneficial bacteria into our body. Our ancestors knew better when they sat cross legged on the floor while eating as it aligns the body for better digestion. Eating before sunset gives the body more time to digest food before bed time. Our ancient system of medicine, Ayurveda encourages eating with our fingers because in doing so, they form a mudra (a yogic position) which activates the sensory organs and keeps prana ( the life giving force, energy) in balance. So let us welcome the ancient food and cooking techniques back into our lives and reap its immense benefits.

12 Apr 2017

Positive Reads

Food Facts that reveal the difference

We have come across many food items which we assume to be the same, but let us understand the small differences which exist between them and give them a distinct identity. Ice-cream and Gelato: The main ingredient of ice cream is cream which is mixed with milk, sugar and egg yolks to form rich custard. Then air is introduced into the mixture by churning it quickly so that it becomes soft and fluffy. Gelato also has the same ingredients, but contains more milk and less cream. It is much more dense than ice cream as it is churned slowly with less air giving it a silky texture and it is served at a warmer temperature. Due to less cream content, this Italian dessert has a stronger flavour than ice cream. Banana and Plantains: Plantains belong to the banana family, but have very thick skin and can be used when they are green. It has high starch content and is mainly used as a vegetable. On the other hand, bananas have less starch, but they have high sugar content and are eaten as a fruit. Oranges and Kinnow: Oranges and Kinnows look extremely similar. Nagpur is famous for oranges while kinnows are grown in Punjab. Kinnows have a smoother, darker skin and the flesh inside sticks to its skin, while oranges can be peeled easily. Kinnows are sweeter than oranges and are preferably used to make juice. These juicy, tangy citrus fruits have the same Vitamin C content. Yam and Sweet potatoes: Yams have tough, scaly skins and their flesh has a reddish hue. It is starchier and takes longer to cook than the sweet potato which is pale in colour and is a close cousin of the potato. Both these vegetables are a staple of eastern and southern parts of India. Pasta and Noodles: Pasta is made by kneading durrum wheat flour with water to make a stiff dough. It comes in variety of shapes and is firmer than noodles. It is often served dressed in sauce. Noodles are much softer as it is made from dough of eggs, flour and salt. They are usually served in soup or mixed with vegetables and sauces. Club Soda and Flavoured Spring Water: Club Soda is plain water in which carbon dioxide is added. This aerated drink may contain table salt or sodium bicarbonate to give it a salty flavour. Flavoured spring water is sparkling spring water to which fruit flavour is added. Cornflour and Cornmeal: Cornflour is fine white powder which is derived by stripping corn kernel of everything except starch. It is mainly used as a thickening agent for sauces and soups. Cornmeal is the yellow flour that is obtained by grinding dried corn kernels. It is what we know as ‘makkai ka atta’ and is used for making ‘rotis.’ These are the little differences of some common food which we know. So next time when you relish a delicious gelato, you can explain to your friends why it is different from an ice cream.

20 Mar 2017

Positive Reads

The Whys and Hows

World Protein Day 2025: From Nature to Nourishment - Science, Benefits and more!

Protein is the powerhouse of life, fueling everything from muscle repair to brain function. More than just a nutrient, it’s the building block of our cells, driving growth, healing, and energy production. At the most basic level, proteins are composed of amino acids, which are the building blocks our bodies need to function properly. Our bodies naturally synthesize many amino acids, but there are essential amino acids we must obtain from food, specifically those that come from natural sources like plants, nuts, seeds, and animal products. These amino acids are responsible for building and repairing tissues, producing enzymes and hormones, and supporting metabolic functions that are critical for overall health.When we consume protein, it gets broken down into amino acids that circulate in our bloodstream. These amino acids are then used to build new proteins in our muscles, skin, and other tissues, as well as to produce neurotransmitters that help keep our brain and nervous system functioning optimally. Without a proper supply of protein, our bodies wouldn’t be able to repair cells, regenerate tissues, or defend against illnesses and infections.Why Protein is Essential: Nourishing Our Cells and BeyondNatural proteins are fundamental in maintaining a healthy body. First, proteins are crucial for immune function. Antibodies, which are proteins, protect us from harmful pathogens and infections, allowing us to stay healthy and resilient. Protein also plays a pivotal role in digestion. Enzymes, which are proteins, break down food and enable our bodies to absorb nutrients effectively.Additionally, protein supports the regulation of important bodily functions such as blood sugar levels, fluid balance, and even the health of our hair and nails. Collagen, a protein found in connective tissues, helps to keep our joints, skin, and bones strong and elastic. For active individuals or those involved in physical activities, natural protein helps repair muscle fibers and accelerate recovery, ensuring you maintain optimal strength and endurance.Moreover, protein is essential for healthy aging. As we age, muscle mass naturally decreases, leading to a loss of strength and mobility. Consuming a diet rich in natural proteins helps slow this process by maintaining muscle mass and supporting bone health. Studies show that regular protein intake is associated with a lower risk of fractures and better overall mobility in older adults.How to Ensure the Right Protein Intake: A Balanced ApproachAchieving the right protein intake is simple with the right approach. For most people, a balanced diet that includes a variety of protein sources can meet their needs. Natural proteins are found in a wide range of foods, from lean meats like chicken, turkey, and fish to plant-based sources such as lentils, quinoa, tofu, and chickpeas. Dairy products like yogurt and cheese also provide a significant amount of natural protein. To ensure you’re getting enough protein, aim for a diverse and well-rounded diet, focusing on whole foods. The recommended dietary allowance (RDA) for protein varies by age, gender, and level of physical activity. For the average adult, the RDA is approximately 0.8 grams of protein per kilogram of body weight. For athletes or those engaging in heavy physical activity, the protein needs can be higher, typically ranging from 1.2 to 2.0 grams per kilogram of body weight. It’s important to spread your protein intake throughout the day rather than consuming large amounts in a single meal. This maximizes absorption and helps maintain steady muscle repair and growth. Additionally, pairing protein with healthy fats and carbohydrates ensures your body has the fuel it needs to absorb and use the protein effectively.Fueling Your Body for Life Natural proteins are much more than just a source of energy. They are vital to maintaining a healthy, vibrant body and mind. On this World Protein Day, let's celebrate the incredible power of protein to nurture our cells, repair tissues, boost our immunity, and help us live life to its fullest. By choosing the right natural protein sources and maintaining a balanced intake, we can support our body’s growth, vitality, and longevity for years to come.Remember, while protein is vital for our health, balance is key. Overconsumption can strain the kidneys and lead to other complications. So, it’s always a good idea to consult with a healthcare provider or nutritionist to determine your specific protein needs based on your health goals and lifestyle.

27 Feb 2025

The Whys and Hows

Are Pickles Healthier Than You May Have Imagined?

Pickles can be eaten whole, sliced, or diced. They come in a variety of flavors, including dill, kosher, sweet, spicy, sour, Gherkin, cornichons, and bread & butter. Leslie Bonci, the founder of Active Eating Advice and a sports nutritionist for the Kansas City Chiefs, adds, ‘’They add a unique flavor and a crunchy texture to any number of foods. The things that a pickle soaks in determine its flavor. Dill pickles, which are marinated in a brine made of vinegar, salt, and dill, are probably the most well-known type.'' The same process is used to make sweet pickles, but sugar is also added. Pickles can be made spicy by adding garlic, additional spices, or red pepper flakes.Nutritionists commonly advocate pickles since they are generally healthful and their nutritional worth varies depending on what is added to the brine. According to Katherine Tallmadge, a registered dietitian and nutrition author at Personalized Nutrition, “pickles are made from cucumbers, which is a surprisingly nutritious fruit.”According to the U.S. Department of Agriculture, cucumbers do include protein, dietary fiber, calcium, iron, magnesium, phosphorus, potassium, zinc, folate, and vitamin C. "Pickled cucumbers are also an excellent source of cucurbitacins, which have been shown to have significant antioxidant and anti-inflammatory effects," claims Tallmadge. An 8-inch cucumber has only 45 calories, according to her, and they are 96% water, "making them an excellent food contributing to weight loss and maintenance," she continues. According to Bonci, pickles are also a good source of beta-carotene and vitamin K, which helps strengthen bones and the immune system, lower blood clotting, and shield cells from harm. Additionally, as a lot of pickles are fermented, "they can be good sources of probiotics, which help with digestive health," according to her. "Some of my athletes also swear by pickle juice to help with muscle cramping during exercise." (Source: Google Images) Onions, dill, and peppers are a few more nutrient-dense components found in some pickle kinds. "And vinegar is an essential ingredient in pickling and has a whole host of health benefits on its own," claims Tallmadge. Adding vinegar to it ~ has several benefits, including antimicrobial and antioxidant qualities. It can also help lower blood sugar and cholesterol.With Caution~ Is pickles a daily food for you? (Source: Google Images) Pickles have certain drawbacks despite their many advantages. People on a low-sodium diet may need to be careful with the portion size of pickles eaten as they can be high in salt. Cucumbers naturally contain more than 6 mg of sodium per cucumber, however, the main reason for this is that pickles typically have brine added to them. Consuming an excessive amount of salt can cause blood pressure to rise, heart disease, and kidney problems. While Tallmadge agrees that pickles cured in vinegar have no negative effects, she also notes that other types should only be consumed seldom. "Sweet pickles or bread and butter pickles, for instance," according to her, “may not only have a lot of sodium but can be high in sugar - and calories.”As with everything else in our everyday lives, it is critical that we give our nutrition the same priority since it contributes to living a fit and healthy lifestyle. Indian pickles are the subject of numerous myths, but the truth is in front of you. Indian pickles preserve the richness of our true Indian culinary culture in addition to being healthful for us. Probiotic-rich fermented pickles may have health benefits related to these beneficial bacteria if the high sodium content isn't a concern. While they're hardly nutritional powerhouses, conventional pickles without "good" bacteria do offer a good source of vitamin K. Consume them sparingly to sate your appetite for crunch and salt !

3 Sep 2024

The Whys and Hows

Why You Should Save That Whey Water: Health Benefits and How to Use It

You should not discard the residual water from curdled mularly knoilk, known as "whey water," as it may be useful. The majority of us remove the chenna from the milk and discard any remaining water. But instead of being done at all, it ought to be stored. Your health may benefit from this paneer water. There are two different kinds of protein in this milk: whey protein and casien protein. Casien protein is what foods like cheese and chhena are known as. In addition, whey protein is released along with the water when milk is split. Among the many health advantages of whey protein are increased immunity and increased bodily power. To learn more about the advantages and how to make whey water at home, continue reading this article. 1. Loss of Weight ~ (Source: Google Images) It increases your metabolic rate, which aids in weight loss. Whey water starts to help burn fat because of an increase in metabolic rate. Whey water is quite helpful to take on a daily basis if you are trying to lose weight. You can incorporate it into your diet by using this water to boil the rice or by mixing it with flour to make dough. However, before consuming this on a daily basis, be sure to see your dietitian. 2. Healthy muscles ~ (Source: Google Images) Whey protein is an excellent choice for boosting protein intake without adding extra calories from fats and carbohydrates. It contains 80 to 90 percent protein, which supports muscle growth and strength. Compared to soy protein or casein derivatives, whey protein more effectively regulates muscle synthesis. Whey water is a valuable protein source that helps maintain and increase muscle mass. Research has shown that whey protein consumption leads to increased muscle strength, fat-free mass, thigh mass, and overall body mass. 3. Regulates blood glucose levels ~ (Source: Google Images) Whey water is also beneficial in regulating and managing blood sugar levels. When consumed before high-glycemic meals, it helps stabilize blood sugar by preventing spikes and promoting insulin production. Studies suggest that whey protein can help manage diabetes symptoms. It encourages the production of gut hormones like incretin, which is released after meals and helps lower blood glucose, and it also slows gastric emptying. Overall, whey protein is a highly effective natural method for reducing and managing blood sugar levels. 4. Strengthens the immune system ~ (Source: Google Images) Whey protein strengthens the immune system and improves glutathione function. The effectiveness of antioxidants like CoQ10, vitamin C, ALA, and vitamin E is enhanced by glutathione. It contains several proteins and vitamins, including vitamin D, which functions as an antibiotic and strengthens the immune system. It has the amino acids L-lysine and L-arginine, which control immunological function, in addition to being an excellent glutathione producer. Direct consumption of whey water is the most effective way to ingest it. Still, some may find this drink too subtle. You can also include it into your diet in healthier ways by using it as broth in soups, noodles, or veggies, or by combining it with flour when creating dough. To prepare this nutritious whey water at home, follow these 3 easy steps: Step 1: Bring the milk to a boil and set it aside for a few minutes. Step 2: After that, let the milk curdle by adding a few drops of vinegar or lemon juice to it. Step 3: Use a sieve to remove the milk as it begins to curdle; the water that results will be somewhat yellow. Your whey water is also prepared. "Let food be thy medicine and medicine be thy food." - Hippocrates ( Greek physician and philosopher)

12 Jul 2024

The Whys and Hows

Reverse Fatty Liver & Don't Stress On It

Millions of people around the world suffer from fatty liver disease. It occurs when excess fat builds up in the liver, causing inflammation and possible liver damage. Although it can be caused by a variety of factors, including alcohol consumption and certain medications, the most common type of fatty liver is non-alcoholic fatty liver disease (NAFLD), which is linked to lifestyle factors such as poor diet and deficiency. Fortunately, there are nutritional resources to help repair liver damage. By making certain changes in your diet, you can reduce the amount of fatty liver and improve liver function. What is fatty liver? Fatty liver is a common disease caused by excessive fat accumulation in the liver. Although some people may not experience noticeable symptoms, the accumulation of fat can cause serious liver damage in others. However, the good news is that fatty liver disease is often preventable and reversible through simple lifestyle modifications. Grades of Fatty Liver? Fatty liver disease is categorized into four grades based on the amount of fat buildup in the liver. Grade 0: It means no fat is present in the liver, and it appears normal. In other words, it is free from fatty liver disease. Grade 1: This indicates mild fat accumulation in the liver with a slightly brighter appearance on imaging. Grade 2: It represents moderate fat accumulation in the liver with more pronounced changes on imaging. Grade 3: This indicates severe fat accumulation in the liver. What foods should you eat? The following list gives you a gateway to eating foods that are good for you if you have fatty liver disease: Doctors often recommend the Mediterranean diet to individuals with fatty liver disease. The Mediterranean diet emphasizes a high intake of vegetables, fruits, and healthy fats. Foods to include in a liver-friendly diet include whole grains, nuts, and legumes. Lean meats should be consumed in moderation and red meats should be avoided. Sweets and added sugars should be limited. What foods should you avoid? Here is a list of foods to avoid if you have fatty liver disease: Sugary beverages like soda, juice, lemonade, and sports drinks should be avoided. Red meats, cold cuts, bacon, and other processed meats should be limited in the diet. Butter should also be limited, and foods containing trans fats like fried foods, such as french fries, fried chicken, and doughnuts, processed snacks, such as crackers and chips and baked goods, such as cakes, cookies, and pastries should be avoided completely. Tips for Following the Fatty Liver Diet ~ Focus on a whole-food, plant-based diet: Include plenty of vegetables, fruits, whole grains, nuts, and legumes in your diet. These foods are rich in fiber, vitamins, and minerals, and low in saturated and trans fats, which can be beneficial for individuals with fatty liver disease. Limit or avoid processed foods: Processed foods, such as fast food, snacks, and baked goods, often contain high amounts of sugar, unhealthy fats, and additives that can worsen fatty liver disease. Processed foods often contain high levels of fructose, unhealthy fats such as trans fats and saturated fats, and additives like high fructose corn syrup, which can increase the amount of fat deposited in the liver and contribute to liver inflammation. Choose lean protein sources: Opt for lean protein sources such as skinless poultry, fish, beans, and lentils over red meats and processed meats, which are high in saturated fats. These foods are high in protein, iron, and fiber. Avoid sugary beverages: Sugary beverages such as soda, juice, lemonade, and sports drinks can contribute to the development of fatty liver disease. Sugary and carbonated drinks contain large amounts of fructose and other sugars. When consumed in excess, these sugars are processed in the liver and converted into fat, which leads to the accumulation of fat in the liver cells. Choose water, unsweetened tea, or coffee instead. Make sure of your portions: Eating too much can cause weight gain and increase the risk of fatty liver disease. Watch your portions and consider using smaller plates or bowls to control portions. Large portions can promote weight gain and obesity, which are risk factors for fatty liver disease. When we eat more calories than our body needs, the extra calories are stored as fat in the liver and other organs, leading to fatty liver disease. Limit alcohol: Drinking too much alcohol can damage the liver and make obesity worse. If you choose to drink, do so in moderation and always talk to your doctor first. It is important to note that the American Liver Foundation recommends avoiding alcohol completely, especially for those with alcoholic fatty liver disease. Exercise: Regular physical activity can help with weight loss, improve insulin sensitivity, and reduce the risk of fatty liver. Try to exercise at a moderate level for at least 30 minutes five days a week. Remember that simple lifestyle changes can prevent and even reverse fatty liver disease. Always talk to your doctor before making any major changes to your diet or exercise routine.

1 Mar 2024

The Whys and Hows

Eat These Soaked Superfoods on an Empty Stomach : Witness the Internal Wellbeing

We frequently wish to improve our lifestyles, but we don't know where to begin. A little activity and dietary adjustments can have a big impact on your health. Breakfast is one of the most significant meals of the day, as we all know. For this reason, eating a healthy diet is essential to starting the day off well. What Does the Term "Superfoods" Mean? Superfoods possess an extremely high nutritional density. They have little calories and a high nutritional content. They also include high levels of antioxidants, minerals, and vitamins. What Time of Day Is Ideal for Eating Superfoods? Superfood consumption has no set "best" period because it varies based on dietary requirements and personal preferences. On the other hand, there are several health advantages to including superfoods in your meals and snacks. To give their bodies a nutritional boost in the morning, some people choose to include superfoods in their breakfast. It might include ingredients like spinach, chia seeds, and berries in a smoothie, or yogurt or oatmeal on top. Some people might choose superfoods as a midmorning or midafternoon snack to sustain their energy levels and supply vital nutrients all day long. Fruits, nuts, and seeds are all excellent choices for a nutritious snack. Superfoods are included in the main courses. For example, kale or broccoli may be added to a salad, quinoa or lentils can be used in a stir-fry, or salmon or sardines can be used as a source of protein in a dinner dish. All things considered, convenience, dietary requirements, and personal taste should determine whether to consume superfoods. It's critical to keep in mind that the secret to optimum health and well-being is a balanced diet rich in a range of nutritious foods. Micronutrient deficits and health problems can be avoided with a diet that is completely balanced and nutrient-rich. Anemia can result from insufficient iron, folate, or vitamin B12. On the other hand, low calcium levels, rickets, and other problems can arise from a vitamin D deficit. Thus, consuming superfoods such as dried fruits and nuts after soaking them in water for the entire night would be a great option. Digestion is aided and a particular acid is eliminated by soaking. These are a few superfoods that you have to eat without meals ~ Raisins Soaked: Soak raisins for the entire night and consume them on an empty stomach in the morning. This helps to alleviate constipation issues and boost immunity. Additionally, it maintains gastric health. Its antioxidants protect against infections and maintain a strong immune system. The next morning, consume the black raisins, also known as munakka, on an empty stomach. Iron, potassium, and magnesium abound in black raisins. Eating soaked raisins is beneficial to the skin since it prevents anemia and gives the skin a radiant glow. It works wonders for kidney stones as well. A strand or two of saffron (kesar) should be soaked with a few raisins if you experience irregular or painful periods. Soaked black chickpeas: Consuming chana, or soaked black chickpeas, is very beneficial to health. After soaking them all night, eat them the next morning. As it is high in protein and fiber, it will provide you with an energy boost. It can aid in weight loss and improve your physical strength if consumed in the morning. Moong Beans Soaked: Moong beans may be made to germinate by soaking them overnight. Since they will give the stool more volume, eating them when empty can help prevent constipation. Also, eating sprouted moong, together with soaked chana, chopped onions, lemon juice, tomatoes, and coriander leaves may be wonderful for the body and aid with weight reduction. Soaked Almonds: Packed with vital nutrients, almonds are a delicious food with a subtle crunch and buttery flavor that can improve your health. Heart-Healthy Monounsaturated Fats: Monounsaturated fats, which can help decrease harmful cholesterol levels, are heart-healthy fats and are rich in almonds. High in Fibre: A large amount of dietary fiber, such as that found in a handful of almonds, supports digestive health and helps with weight management. Vitamins and Minerals Bonanza: Almonds boast an impressive array of vitamins and minerals, including vitamin E, magnesium, and potassium, contributing to overall well-being. Soaked Walnuts: Walnuts are essentially nature's brain nourishment because they resemble little brains. Walnuts are a remarkable addition to your diet because of their high nutritional profile, which includes antioxidants, important vitamins, and omega-3 fatty acids. Omega-3 Fatty Acids Abundant: Alpha-linolenic acid (ALA), an omega-3 fatty acid derived from plants, is abundant in walnuts. These heart-healthy lipids are essential for maintaining brain and cardiac health. Antioxidant Armor: Packed with antioxidants, walnuts protect the body from oxidative stress. This may help to lessen inflammation and the chance of developing chronic illnesses. Vitamin E Elegance: Rich in antioxidants that support skin health and strengthen the immune system, walnuts are a fantastic source of vitamin E. Oats: Allowing oats to soak for a full night will help lower their phytic acid level and facilitatedigestion . It can also make minerals like iron and zinc more bioavailable. Berries: Antioxidants, which can help prevent inflammation and cell damage, are abundant in blueberries, strawberries, raspberries, and blackberries. Leafy greens: Iron and calcium are abundant in kale, spinach, and collard greens, among other vitamins and minerals. They are also high in fiber and low in calories. In addition to Soaked Superfoods, Other Superfood Options ~ Fatty fish: Rich in omega-3 fatty acids, which can help lower inflammation and enhance heart health, include salmon, sardines, and mackerel. Green tea: Rich in antioxidants, green tea enhances cognitive performance and lowers the risk of several cancers. Dark chocolate: Rich in antioxidants, dark chocolate helps lower blood pressure and increase blood flow, all of which are beneficial to heart health. Takeaway in your Daily Diet Platter ~ Including soaking superfoods in your diet can help strengthen your defenses against illness and enhance your general well-being. If you soak some foods to reduce anti-nutrients and increase nutrient availability, your body may be able to absorb and use the nutrients more easily. Even though consuming soaking superfoods first thing in the morning might be a great way to start your day, it's vital to keep in mind that they should just be one part of a balanced, healthful diet. To make sure your body is getting all the nutrients it needs, you must consume a range of entire foods, such as fruits, vegetables, whole grains, lean protein, and healthy fats.

15 Feb 2024

The Whys and Hows

Origins of Jalebi : Persia to India

Jalebi is a crunchy and sweet delicacy that is enjoyed by many. This traditional Indian delicacy, which may be served hot or cold, goes well with samosas, creamy rabdi, or simply a glass of hot milk. Here's an interesting truth about your favorite jalebis: They were not invented in India. Yes, you read that correctly. This dessert has its origins in Iran, where it was called zulbiya. You're probably wondering how it ended up in India. Do you like to learn about the history of the jalebi and how this wonderful dessert arrived to our country? That's an intriguing story to share. Join us as we explore the interesting origins and history of this. When jalebi was zulbiya! Zulbiya, a distant relative of jalebi, was initially introduced in Iran or Persia in the early 10th century. It was traditionally served with a hot cup of tea in the morning at Ramzan iftar parties. Ibn Sayyar al-Warraq, a well-known Arab author, popularized this treat in an Arabic cookbook. It was reprinted in the 13th century in another book, Kitab al-Tabeekh, by a notable Arab writer, Muhammad bin Hasan al-Baghdadi. Zulbiya is still a popular desert in modern-day Iran, and it is a key component of the Persian New Year feast known as Nowruz. Zulbiya and jalebi are not the same food, despite their similar names.They all taste the same, but the technique of preparation and appearance differ. Zulbiya features an asymmetric floral coil design, whereas jalebi has a succession of circular coils. Furthermore, the Persian recipe calls for honey and rose water syrup, but Indian Jalebi is created using basic sugar syrup.. Zulbiya becomes jalebi: During the medieval period, Turkish and Persian traders and artisans arrived on the shores of India and introduced the delectable zulbiya to the local cuisine. Over time, this sweet was adopted by Indians, taking on various names including jalavallika, kundalika and more. Eventually, it became known as jalebi, a variant of the original name. By the 15th century, jalebi had become a popular addition to Indian festivals, weddings and even temples. The Jain scripture, Priyamkarnrpakatha, written by Jinasura, a Jain author in 1450 CE, describes how wealthy merchants relished jalebi at their gatherings. The Sanskrit text, Gunyagunabodhini, from 1600 CE, outlines the ingredients and recipe for a dessert identical to present-day jalebi. In the 16th century, Jalebi earned a coveted mention in the book Bhojana Kutuhala. This book is one of the subcontinent’s first recipe and food science texts and was written by an Indian author named Raghunath. The jalebis of India : Jalebi, a sweet and syrupy Indian delicacy, has a long and varied history spanning ages and places. While it is known as jalebi in Northern India, it is spelled jilebi in the south. This delicious delicacy is known by numerous names around the country. In Bengal, it is known as jilapi, whereas in Indore, it is known as jaleba. Not only do the names differ by area, but so do the forms in which they are served. In Bengal, for example, there is the chhanar jilipi, but in Madhya Pradesh and Hyderabad, jalebis are made of mawa and khowa jalebi, respectively. Jalebi has won the hearts and taste buds of millions of Indians throughout the years and symbolizes India's unique gastronomic environment!

5 Dec 2023

The Whys and Hows

Chhath Pooja 2023: What is it and the Top 5 Traditional Bihari Sweets Everyone Should Try

Date of Chhath Puja 2023 in India: Chhath Puja is a traditional Hindu celebration honoring Surya Dev and Shashthi Devi. Chhath Puja is a four-day festival that follows Diwali. Millions of followers will attend Chhath Puja, a festival dedicated to Surya, the Sun God, and his sister Usha (Chhathi Maiya). It is primarily observed in Bihar, Jharkhand, and eastern Uttar Pradesh in India, as well as in some regions of Nepal. Surya Shashthi, Chhath Mahaparv, Chhath Parv, Dala Puja, Pratihar, and Dala Chhath are all names for Chhath Puja. Chhath Puja will be held this year on Friday, November 17, and will remain until Monday, November 20, 2023. Dates of Fasting for Chhath Puja in 2023: The four-day event begins with the Chhath Nahay Khay, which will be held this year on Friday, November 17. On Saturday, November 18, the second day will be Lohanda and Kharna. Sandhya Arghya will be offered to the Sun God on the evening of the third day, Sunday, November 19. The event will conclude on Monday, November 20, 2023, with the offering of Usha Arghya to the rising Sun on the morning of the fourth day.In the state of Bihar, Chhath Puja will be held this year on Friday, November 17, and will remain until Monday, November 20. During the puja, women fast for 36 hours and pray for their children's health, happiness, and long life. The freshly cooked desserts offered throughout the festivities are the main attractions of Chhath Puja. For Chhath Puja, many exquisite foods such as thekua, gur ki kheer, kesar ke laddu, and others are prepared. Here are a few dessert recipes that are simple to make at home! 1. Thekua Khasta Thekua biscuits are crunchy and somewhat sweet. On Chhath Puja, it is also served as prasad. Making thekua is simple, but obtaining the correct texture is a hard challenge. The meal's flavor is complemented with just the right amount of crisp and crunch. This sugary delicacy is created with ghee, wheat flour, and dried fruits. The ingredients are combined to form a stiff dough that is then fashioned into small to medium-sized tikkis and deep-fried in pure ghee. 2. Rasiyaw / Rasia We now bring to you the gur ki kheer, a dessert served to the Sun God on the occasion of the festival. After puja, devotees break their fast with this meal, also known as rasiyaw or rasia. This dish's main ingredients are rice, milk, water, and jaggery. For added taste, sprinkle with shredded dry fruits and powdered cardamom. It goes well with whole wheat poori. 3. Belgrami Paneer Khurma Belgrami has several faces. Gaja, murki, paneer khurma, and khurma are some more names for it. There are numerous stories associated with it, much like the many names it has. The cooking technique varies slightly as well. This dish contains sugar and chhena, or farmer's cheese. This is a simple dish, yet it might be difficult to cook. Timing is everything when it comes to cooking. Add the paneer cubes when the sugar has completely dissolved and the syrup has reached a lovely boil. Drop the paneer cubes into the syrup one at a time, being careful not to overcook them. 4. Kesar Ke Laddu In addition to rice kheer and thekua, another incredibly popular dessert is produced. Keasar Ke Laddu is one such prasad made for Chhath Puja, which is conducted on Sandhya Arghya's birthday. It simply takes a few minutes to prepare and is quite simple. Fennel, ghee, powdered rice, and jaggery powder can be used to prepare it. 5. Khoya Aur Chawal Ki Kheer One of India's most well-known desserts, chawal ki kheer, can be easily and swiftly produced at home with only a few ingredients. It's an excellent dessert for any occasion, or you can simply offer it as a post-meal treat. In simple terms, kheer is an Indian version of rice pudding that is similar to the rice payasam that is prepared in homes in South India. Fine Basmati rice is cooked in whole milk, sweetened with sugar, and scented with green cardamom powder. You can top it with roasted pistachio nuts and chopped almonds for garnishing. On this day, people honor the Sun God, thanking him for the many blessings he has given to the planet. The Sun is our planet's primary source of energy. The Sun provides energy to all living things, big or small, visible or invisible, mobile or immobile. During Chhath Puja, this supreme power is genuinely worshiped. This puja's delicious delicacies exhibit India's traditional culinary traditions, in addition to religious events.

17 Nov 2023

The Whys and Hows

Boost Up Your Hydration Game!

While the most popular method of hydration is undoubtedly drinking water, you may also keep hydrated by eating fruits and vegetables and consuming other liquids like smoothies and broths. In addition to drinking water, there are other ways to meet your hydration needs. Maintaining proper hydration is one of the finest things you can do for your general health. Maintaining hydration can enhance physical performance. Now that you're well on your way to hydrating deliciously, let's dive into some of the most hydrating fruits available; Apple: The old saying, "apple a day" may have more to do with this fruit's high water content than with its vitamins, minerals, or fiber content. Apples are 85% water, which makes them incredibly filling and refreshing—the perfect snack. Mango: With an 83% water content, this tropical favorite will help you reach your daily fluid objectives.Mangoes are abundant in vitamin C, along with vitamins A and B6, which support immune, eye, and brain health, just like many of their fellow hydrating fruits. Pears: The simple pear has numerous health benefits, including fiber, potassium, copper, vitamin C, and folate. These nutrients support the proper development, repair, and digestion of our bodies. It should come as no surprise that these fruits are also excellent providers of water. At 88%, the Asian pear has the highest water content of any pear type. Asian pears are more fulfilling than regular anjou or bartlett pears, despite not being as common. Additionally, because it isn't excessively sweet, it pairs well with savory foods like soups, marinades, slaws, and flatbreads. Watermelon: This fruit's name and obvious juiciness give it away. In addition to being rich in plant-based components and immune-boosting vitamin C, delicious pink watermelon is frequently regarded as one of the most hydrating fruits because it can contain up to 91% water. While there's nothing quite like savoring a wedge of watermelon on a sweltering day, this summertime staple also tastes well in savory salads and other surprising meals. Pineapple: Pineapples should be on the list because they can have up to 86% water in their whole.sixteen In addition to being a great source of water, pineapples are also a great source of vitamin C—just one cup provides more than 100% of your daily requirement—which supports a strong immune system. All Kind of Berries: Because their skins and seeds are so noticeable, almost all berry varieties will provide you with significant levels of fiber. They also help you achieve your daily hydration objectives. With up to 91% water content, strawberries are the most hydrating berry, closely followed by blackberries (88%). Blueberries and raspberries both rank 84% and 86% water on the list.Cranberries also receive recognition here because of their propensity to be high in water content. A range of healthful, high-water fruits and vegetables may make hydration appear (and taste) lot more inviting than a boring old glass of H20. Ironically, although each season calls for us to increase our hydration levels, it also offers a plethora of tasty, hydrating, and seasonally appropriate vegetable selections, particularly fruits.You can have physical and mental ill effects from even minor dehydration. Make sure you consume plenty of water each day. It's among the best things you can do to improve your general well-being!

28 Oct 2023

The Whys and Hows

Magical Properties Of Honey

One of the most beloved and highly treasured natural goods to be presented to humanity since the dawn of time is honey. Honey is a natural substance made by honeybees from the nectar of flowers. Humans have been consuming honey for approximately 5500 years. Honey was consumed by the majority of ancient populations, including the Greeks, Chinese, Egyptians, Romans, Mayans, and Babylonians, for both nutritional and therapeutic reasons. The only naturally occurring product made from insects is honey, which has benefits for industry, cosmetics, medicine, and nutrition. Helps to treat burns and wounds: Antibacterial characteristics aid in both infection prevention and treatment. Honey can be used topically to treat skin conditions like burns, wounds, and numerous other skin ailments. Diabetes-related foot ulcers are particularly well-treated by it. Reduced cholesterol: When honey and cholesterol are pitted against one another, honey always comes out on top. It includes minerals such as salt, calcium, potassium, and cholesterol. The product has no cholesterol, and regular use encourages effective management of cholesterol levels. Improves memory: Honey's magical qualities also include enhancing focus and memory. It not only improves memory and brain function, but it also leaves you perfectly healthy. Consuming honey helps the brain relax and prevents metabolic stress, both of which aid memory over time. Honey's inherent anti-oxidants and medicinal qualities support healthy blood circulation and delay the development of memory-impairing cells. Our skin, hair, and body need honey, a beautiful golden liquid: According to 'modern scientific' thinking, honey is excellent not only for outward applications but also for internal health enhancement and cleansing, both of which are necessary for long-lasting enticement. To summarize, honey is nature’s gift and it enhances our inner and outer beauty!

26 Oct 2023

The Whys and Hows

5 Smart Ways to Incorporate Besan Into Your Diabetes Diet

Diabetics frequently need to alter their diets significantly. They must substitute steamed/baked, homemade, nutritious foods for fried, processed, and packaged items. They must pick green or herbal teas over traditional, sweet types and vegetable drinks over fruit juices. The kind of flour they can eat is a significant additional consideration. Although maida or refined flour is frequently used to manufacture a variety of foods, it is deficient in fiber and nutrients and is therefore typically not recommended for diabetics. However, you can still use another type of ordinary flour: gram flour, besan, or chickpea flour. Besan made Cheelas As some diabetics may experience elevated blood sugar levels in the morning, diabetics are frequently encouraged to choose their breakfast wisely. The ideal approach to start your day is with foods that are high in protein, fiber, and nutrients. This is precisely the situation when besan can save the day. It can be easily had for breakfast as a wonderful besan cheela. You can construct a low-calorie stuffing or topping using paneer, vegetables, and spices, or you can eat them simply with chutney. Enjoy wholesome besan kadhi You might wish to make some filling besan kadhi for lunch. There are various besan kadhi variations, but be sure to omit any deep-fried ingredients like pakoras, bhajiyas, or koftas. For a tasty twist, you can choose to add vegetables like bhindi (okra) or methi (fenugreek leaves). Snack on homemade dhoklas: Dhokla is a popular Gujarati dish that is suitable for people with diabetes since it is steamed, rather than fried, and because its basis is besan, not maida. However, watch out when preparing it not to use too much oil or fruit salt. Substitute besan for wheat flour In some recipes, besan is a great substitute for white flour and wheat flour (atta). Additionally, you may combine it with other types of flour, such as whole wheat flour, to give your recipes a basic vitamin update. Consider including besan roti in your diet in addition to your regular rotis and parathas. Use it to make other healthy dishes Besan has historically been a component of many other delicious snacks and entrees. Besan ki sabzi and other related foods come in a variety of flavors. Maharashtrian Zunka Bhakri is a dish that we very strongly advise. It takes only a few minutes to make at home and only needs common ingredients. This article in particular is highlighting the importance of conscious and mindful eating while reflecting on the sustainability and ethical aspects of our food choices.

9 Oct 2023

The Whys and Hows

Cracking the Peanut Code: Health Secrets You Didn't Know About!

Many people feel that peanuts are not as nutritious as genuine nuts such as almonds, walnuts, or cashews. Peanuts, on the other hand, have many of the same health benefits as more expensive nuts and should not be neglected as a nutritious diet. Peanuts are an incredibly delicious snack that is loaded with rich minerals that can aid with everything from weight loss to keeping your skin looking young. Everyone on the planet is familiar with peanuts, which are little, crunchy nuts. These nuts or legumes make a delectable side dish and are useful whenever you want a tasty snack, especially when fasting or when trying to lose weight. Therefore, in this article today, we'll discuss everything there is to know about peanuts, including their definition, nutritional value, and health advantages. Think Peanuts! The South American native nut, Arachis hypogaea, is also referred to as earthnuts, groundnuts, and goobers. Raw peanuts with a dash of sour, salty powder or peanut butter, both smooth and crunchy, are the two most common ways to consume peanuts Helps to Make your Brain Sharp Supports Stronger Bones Aids In Improving Eye-Vision Peanuts Are Diabetic-friendly & Promotes Weight Loss Aids in Reducing the Risk of Cancer Helps to Enhance Sexual Function Everyone should include peanuts in their daily meals, but in a sufficient quantity, since they are a nutritious and delightful snack food. Peanuts may be kept in the refrigerator for about two months, and you can eat them raw, roasted, or by incorporating them into handmade recipes. Are you a fan of Peanuts? How do you include them in your everyday diet? In the comments area below, let us know which peanut snacks you like!

17 Aug 2023

The Whys and Hows

Worthwhile Influence of Eating Chocolates in Daily Life

Craving a bite? Don't stop and get some! I am here to tell you that you should celebrate your relationship with chocolates with good intentions and no guilt trips. Yes, indeed before establishing a fruity connection with chocolates you should be aware of the resultant healthy impacts on your overall well-being. “You take dark chocolate, you mix it with white milk, and it becomes a delicious drink. That is the chocolate I am talking about.”-Ray Nagin Cherish Your Sweeter Place: According to various readings, it is kind of evident that dark chocolate and many types of choco-driven sweeteners are packed with antioxidants. These types of components are found in plants that combat inflammation and protect against any sort of cell damage. Besides all this, the sweet melodies give value additions to your happiness. Chocolate is profoundly called “Drinks of the Gods” for numerous insightful reasons. Not only are they a package of antioxidants and a mix of minerals but also act as stress busters and cardiovascular support wherein eating dark chocolate in moderation lowers your chances of heart-related diseases. At last a sustainable element for any sort of healthy relationship is to maintain a balanced and positive outlook towards it. Therefore, eat chocolate whenever you can enjoy its essence.

8 Aug 2023

The Whys and Hows

Star Citizens

Live Positively: PhD Sanskrit Scholar's Food Vlogging Revolution!

C S Soumya lives in the bustling heart of Thiruvananthapuram, a place where the scent of spices fills the air and the rhythm of everyday life pulses through the streets. At 39, Soumya’s life is a mosaic of passions and pursuits, pieced together by her deep-rooted desire to make a difference. A PhD holder in Sanskrit and a classical dancer by heart, Soumya spent a decade teaching at the Regional Centre of Sree Sankaracharya University of Sanskrit. Yet, it was the global covid pandemic that transformed her path in the most unexpected way. As the world went into lockdown, Soumya found herself teaching online classes from home. The isolation and monotony began to wear on her, and she yearned for something more—something that could reignite her spirit and connect her to the world outside her four walls. Thus, in July 2022, “Dancing Mind” was born. This YouTube channel was not just a creative outlet but a lifeline, offering a platform to share the untold stories of Kerala’s unsung culinary heroes. Unlike many food vloggers who flock to high-end restaurants, Soumya's lens focused on the modest wayside eateries and small shops struggling to survive. Her keen eye for social dynamics and a deep appreciation for authentic, heartwarming cuisine set her apart. Soumya traveled through narrow alleys and bustling markets, her camera capturing the soul of each dish and the resilience of those who prepared them. In an interview with ‘Open Digest’, Soumya explained,”My videos focus on the unsung heroes of the culinary world.” Soumya mentioned that she had met many elderly people from economically weak backgrounds who made unique food to sell in public spaces just to make ends meet. She explained that her channel focused on highlighting these individuals to the public so that more people could know about them and buy their food. Source: Open Digest Each episode of “Dancing Mind” is an evidence of the power of food as a unifying force. Viewers meet characters like Amma, an elderly woman who wakes up before dawn to make fresh idlis, and Ramesh, a father of three who crafts the most aromatic biryani in a makeshift roadside stall. Soumya’s vlogs delve into their lives, capturing not just their culinary skills but their dreams and struggles. With every story, Soumya’s following grew, not just in numbers but in heart. People were moved by the authenticity of her content, inspired to support these small vendors. Soumya stated that by highlighting such people, she hoped to not only support them but also foster a sense of connection among viewers. Her work went beyond tantalizing taste buds; it was about nourishing the spirit of resilience and solidarity. But Soumya’s dreams didn’t stop at vlogging. Deep within her, a larger vision began to take shape. “My dream is to have a home where these elderly, orphaned people who are willing to stay with me can live out their remaining years in a comfortable and peaceful environment with food, medicine, and leisure,” she confided. This vision was born from the countless conversations she had during her vlogging journey. She saw firsthand the harsh realities faced by the elderly who, despite their hard work, lived on the edge of poverty. Soumya dreams of creating a sanctuary where these individuals could find solace and dignity in their twilight years.

20 May 2024

Star Citizens

How a Daily Wager Broke Free From Poverty to Become a Successful Entrepreneur

In a remarkable tale of resilience and determination, Diganta Das, a former daily wager from Assam, has defied all odds to start his own paratha startup, becoming an inspiring figure in the food business. After leaving his village in 2001 in search of better opportunities, Diganta worked tirelessly in various roles, from laborer and cook to security guard and coal mine worker. However, his journey took a tragic turn when he was paralyzed in an accident in 2017. Undeterred by adversity, Diganta returned to his village and, with the help of a friend, established Daily Fresh Food (DFF), a packaged paratha business, in Assam in 2022. Despite initially facing challenges in introducing the South Indian culinary delight to the northeastern state, Diganta's perseverance paid off. Today, his parathas, known for their authentic Malabar culinary experience with their crispy, flaky, soft, and multi-layered texture, have gained immense popularity. With a minimum daily sale of 1,500 paratha packets, Diganta's business is thriving. Diganta's inspiring journey from a daily wager to a successful entrepreneur is a testament to his indomitable spirit and unwavering determination. His story serves as an inspiration to countless others who aspire to break free from poverty and pursue their dreams. As Diganta continues to expand his business and create employment opportunities in his community, he proves that with hard work, resilience, and a passion for what you do, anything is possible.

7 Jan 2024

Star Citizens

'Nambie Jessica Marak' from Meghalaya : Epic Success Story

Her Back Story & Initiative Streamlined : Nambie's introduction to the kitchen began when she was a child in Shillong when her mother encouraged the children to prepare their meals. When Nambie Jessica Marak relocated to Chennai to further her education, she missed home food. She was from Upper Rangsa, a village in Meghalaya's West Khasi Hills. While she enjoyed the dosas, idlis, and biryanis, she craved her comfort food, which was a country chicken soup with fiddlehead ferns. What bothered her the most was the stereotype of Northeast culture and food. She looked for YouTube channels to teach her friends about the complexities of her food. Finding that the majority of the channels were in local languages, she decided to start her own in 2015 called 'Eat Your Kappa' to document Northeastern food. Even after impressing top chefs, including British Chef Marco Pierre White, she admits she's "not so good at cooking!" She found time for her YouTube videos while working as an assistant professor in a college. During her vacations, she would return home and shoot videos every day. Since her village did not have internet access, she would edit and upload the videos after returning to Chennai. On her channel, she dispels myths about Northeastern cuisine. According to her, people frequently believe it is all about "eating bizarre food" or "eating anything that moves.". Added Stepping Stones Of Life alongside: While her YouTube channel was thriving, she was forced to return home due to her mother's illness. She packed her belongings and relocated to Upper Rangsa with her infant daughter in 2019. A few months later, her husband, who was also a teacher, packed his belongings, quit his job, and followed in her footsteps. Since they were the two most educated people in the entire village of 150 people, they were given the opportunity to effect change when a private school in the neighboring village was about to close. Nambie wholeheartedly embraced this responsibility and devoted her time to teaching as well. During all this lifetime of work she is often questioned : Teaching or Cooking? Addressing the question: ‘I have always been connected to food and I really enjoy being around children. You learn something new in both teaching and cooking. Every day is a new day in the kitchen as well as the classroom. I love it. Why would I choose between the two?’ laughs Nambie.

28 Nov 2023

Star Citizens

Abha Singhal's Khichdi Revolution - Building a Rs 50 Crore Empire!

Abha Singhal, a former model turned visionary entrepreneur, has defied convention by building an astonishing Rs 50 crore empire around India's beloved comfort food, Khichdi. Her brainchild, Khichdi Express, surpassed expectations and met with phenomenal success amidst the bustling landscape of digital enterprises. Abha's journey wasn’t an easy one. She had to stay in hostels and boarding schools after her parents' divorce. Financial constraints led her to live in a friend's rented apartment with minimal possessions. However, adversity didn't define her path. Excelling academically, she secured a partial MBA scholarship in London. It was there she discovered her love for the simplicity and adaptability of Khichdi. Returning to India, Abha embarked on a career in modeling, featuring in high-profile advertisements for renowned brands. Yet, sensing the transient nature of the industry, she yearned for a more enduring venture. A rekindled affection for Khichdi, coupled with a friend's encouragement, spurred her to establish Khichdi Express in 2019, despite initial doubts. The venture began modestly with a Rs 3 lakh investment and two individuals. Overcoming skepticism, Abha expanded the menu to include local delicacies and partnered with food delivery platforms, broadening the reach of her diverse Khichdi offerings. During the tumultuous times of the COVID-19 pandemic, Khichdi Express stepped up to provide free meals to those in need, reflecting Abha's commitment to community support. In just four years, her enterprise burgeoned to Rs 50 crore. . With outlets across multiple cities offering a plethora of Khichdi variations, Abha's ambition propels her towards the global stage, demonstrating that innovation and passion can transform a traditional dish into a thriving business empire!

23 Nov 2023

Star Citizens

Entrepreneur Devotes Life to Feeding Families of Critically Ill Patients in Lucknow Hospitals

Vishal Singh, a first-generation entrepreneur, has dedicated his life to ensuring that families accompanying critically ill patients at government hospitals in Lucknow do not go hungry. With his initiative called "Prasadam Seva," Singh has been providing three square meals a day to over 1,200 people at King George’s Medical University, Balrampur Hospital, and Ram Manohar Lohia Hospital. Singh's inspiration to help others stems from his own struggles. In 2003, while attending to his sick father in Gurugram, he faced financial difficulties due to the high costs of treatment. After losing his father, Singh moved to Lucknow with a determination to support those in need. Guided by his belief that serving others is serving God, he chose government hospitals as the target for his initiative. Starting in 2005, Singh began serving meals to around 100 people at KGMU. Encouraged by the positive response, his initiative expanded to include Balrampur Hospital, Ram Manohar Lohia Hospital, and even the newly established DRDO COVID facility in Lucknow. Despite facing initial challenges and working odd jobs to sustain himself, Singh's dedication never wavered. In 2007, he established the Vijayshree Foundation, named after his father, to further his mission. Today, 'Prasadam Seva' feeds over 1,200 people daily, with the number reaching nearly 2,500 during the COVID-19 pandemic. Singh relies solely on contributions of grains for his kitchen, refusing any monetary help. Singh's unwavering commitment to quality ensures that the food he serves is of the highest standard. His selflessness and determination have earned him recognition, including an award from the Uttar Pradesh governor. Through his tireless efforts, Vishal Singh is making a significant impact on the lives of those facing challenging times in hospital corridors.

1 Nov 2023

Star Citizens

Farmers in Idukki's High-Range Tap Wild Tamarind for Food Security

In a remarkable display of resourcefulness, farmers in Idukki's high-range region have found a unique way to put food on their tables by tapping into the abundance of wild tamarind trees. This indigenous variety of tamarind, known for its higher sour content and larger size, has become a valuable asset for the local community. The village of Pulikathadam, located nearly 10km from Moolamattom town, in Kerala, has been blessed with naturally growing tamarind trees that have been providing a bountiful harvest for generations. These trees, some of which are over a century old, have become an integral part of the village's identity. Raveendran T S, an early settler and farmer, shared his experience of arriving in Pulikathadam in 1964 and discovering the abundance of Malabar tamarind trees. These trees had grown naturally over time from fallen seeds, requiring no cultivation. Today, Raveendran harvests around 600kg of tamarind annually from his 250 trees. The farmers in this region have turned the wild tamarind into a source of income by smoke-drying the harvested fruits and selling them to local traders from Moolamattom. The tamarind is then distributed outside the district and even sold to pharmaceutical companies for medicinal preparations. The resilient nature of dried tamarind allows farmers to store it for years, providing a safety net during times of financial strain or when prices soar. The prices of tamarind have seen a rise this year, reaching up to 180/kg compared to 160-170/kg last year. The wild tamarind trees of Pulikathadam not only contribute to the farmers' livelihoods but also serve as a testament to the region's rich biodiversity. With their sustainable agricultural practices, these farmers are ensuring food security while preserving the natural resources of their community.

22 Oct 2023

Star Citizens

Revolutionary Sensor Developed by Indian Scientist to Detect Spoiled Food and Improve Safety

An Indian scientist has developed a new, inexpensive sensor that can detect spoiled food and prevent food waste. Dr. Rashmi Madhuri from the Indian Institute of Technology (IIT) Patna has created a tiny sensor that can be attached to food packaging to monitor the freshness of the product. The sensor works by detecting the gases emitted by spoiled food, such as ammonia and carbon dioxide, and sends an alert to the user's smartphone when it detects the presence of these gases. This allows consumers to quickly and easily determine whether or not their food is safe to eat, reducing the amount of food waste and promoting food safety. The sensor is also cost-effective that makes it an attractive option for use in developing countries and other areas where access to food safety technologies is limited. The development of this new sensor is a significant breakthrough in the fight against food waste and foodborne illness. According to the United Nations, around one-third of all food produced globally is wasted, while millions of people suffer from foodborne illnesses each year. As the world continues to grapple with issues of food waste and food safety, innovative solutions like this are critical for promoting sustainability and ensuring that everyone has access to safe and nutritious food. Dr. Madhuri's sensor is a promising step forward in this effort and has the potential to make a real difference in the lives of people around the world.

24 Mar 2023

Star Citizens

Sriharsha Majety: Meet the Man Who Is Feeding India Online

Sriharsha Majety is the co-founder and CEO of Swiggy, one of India's leading food delivery platforms. Under his leadership, Swiggy has grown from a small start-up to a decacorn company, with a valuation of over $10 billion. Majety co-founded Swiggy in 2014, along with Nandan Reddy & Rahul Jaimini — with a vision to simplify the food delivery process for customers and restaurants. The company initially started as a call center-based food delivery service, but quickly evolved into a technology-driven platform that revolutionized the food delivery industry in India. Today, Swiggy has a strong presence in over 500 cities across India, providing quick and convenient food delivery services to millions of customers. Majety's leadership and vision have been instrumental in the success of Swiggy. He has been able to build a strong team, create a culture of innovation, and drive growth through effective execution. He has also been a strong advocate of sustainability and social responsibility, and has taken several initiatives to reduce food waste and improve the lives of Swiggy's delivery partners. In addition to his work at Swiggy, Majety is also a mentor to several start-ups and a speaker at various industry events. He has been recognized for his entrepreneurial skills and has received several awards, including the Entrepreneur of the Year award at the Economic Times Awards for Corporate Excellence. Sriharsha Majety is a true visionary who has brought about a transformation in the food delivery industry in India. With his leadership, Swiggy has become a household name, and is well on its way to becoming a leading player in the global food delivery market.

30 Jan 2023

Star Citizens

How This New Mother Took Negativity in Her Stride to Transform Herself Into a Successful Entrepreneur

Aditi Mishra who was earlier praised for her work and outstanding performance was surprised and unsettled at the change of attitude towards her by her superiors and co-workers when she returned from maternity leave. When Aditi Misra returned to work after her maternity leave, she was in for a rude shock as the management recruited another person in her place. She was subject to constant bullying and harassment, yet she held on to her job giving her best. However, after seven months, when she couldn’t take it anymore, she called it quits and decided to build an organization where 50 per cent of the staff would be women and their efforts and triumphs would be celebrated. Platano Foods Aditi who has done BTech in biotechnology and possesses an MBA degree in marketing sales has work experience in organizations like the Organising Committee, Commonwealth Games, Jaypee Group, and Subros Pvt Ltd. Aditi realized that in agriculture business, a lot of agriculture produce would be wasted as they were not of appropriate shape or size. Such produce was equally nutritious, yet discarded as they didn’t appeal to the eyes. Aditi decided to reduce such food wastage by procuring the discarded agricultural produce and converting it into nutritious and delicious food. Thus Platano Foods, a sustainable food solutions startup was conceived by Aditi. Innovative And Healthy Food Products The startup collects unripe bananas that are rejected by cold storage facilities. After conducting quality checks, the bananas are converted into raw banana flour which is extremely nutritious and has a good shelf life. The startup later introduced delicious and nutritious cookies by mixing the banana flour with traditional millets and seeds. These cookies are free from preservatives, trans fats and refined flour making it a hit among the health-conscious people. Aditi’s efforts have borne fruits as her major clients include institutions, hotels, corporate offices, retail places, events, and online sales. She now plans to increase brand awareness and diversify into other food products made from banana flour like bread, pasta and pizza base. Aditi’s extraordinary self-confidence and courage helped her pull through bad times to emerge as a self-reliant and successful entrepreneur. Image Source: YourStory

11 Nov 2019

Star Citizens

You Will Be Amazed to Know Why This MBA Couple Has Set Up a Food Stall Outside a Railway Station

You will be bowled over by this inspiring act of kindness that dissolves all boundaries of class and income to reaffirm one's faith in humanity. Ashwini Shenoy and her husband are both MBA graduates with comfortable jobs, but you would be surprised to know that they have set up a food stall outside Kandivali station in Mumbai and sell food from early morning 4 to 10 am before going to their work. The couple sells healthy breakfast items like poha, upma, paranthas and idli. Facebook user Deepali Bhatia had come to their stall for a bite and when she asked them why they are running this food stall, she was very touched by the answer and termed it as the most inspiring act of kindness. It turned out that the couple started the food stall to help their maid whose husband had been paralyzed. The 55-year-old maid had to be with her husband and attend to him and therefore, couldn’t work. She prepared food and the couple decided to sell it for her so that she didn’t have to run around for money. Ms. Bhatia referred to the couple as superheroes and their great act of kindness has gone viral with over 12 thousand likes and more than 100 comments. The couple deserves all the praise for giving one of the most valuable things of their lives - time. Image Source: Divya Marathi

5 Oct 2019

Star Citizens

Khwaja Moinuddin – The Man Who Gave Up His Comfortable Job to Follow His Passion

Khwaja Moinuddin is an MBA who worked as a journalist for a reputed Telugu channel. His work involved interviewing politicians and it helped him pay his bills. It’s the urge to do something he loved that made him quit his job in an air-conditioned office to go outdoors and working for12-13 hours. Moinuddin along with his friends Srinath and Bhagat decided to start a food channel - Nawab’s Kitchen. It was decided that Moinuddin would cook while Srinath and Bhagat would film it. However, they wanted to do something unique and not just cook and eat the food themselves. They, therefore, came up with the idea of feeding the less privileged children. Initially, they were reluctant to approach an orphanage wondering about their response, but Moinuddin knew that he had a purpose and he won’t be turned down. They offered to prepare lunch for the staff and children for a day. Their offer was accepted and from then on there was no looking back. The trio made five videos which attracted many viewers, but they met a roadblock when their funds got over. He was almost on the verge of giving up when a well-wisher called and suggested him to ask for sponsorship from viewers. By then, the videos had garnered many fans who were ready to donate to Moinuddin’s noble cause. Moinuddin made many more videos from giant omelettes to king-size cakes which the children from orphanages would heartily relish. Moinuddin is so passionate about his work that he himself does all the cooking – right from the scratch- from washing vessels to adding the final touches of garnishing. It takes him nearly 4-5 hours to make the videos which now has more than a million subscribers. The story of Moinuddin inspires us to follow our dreams and do what we like to do and not what society expects us to do. Moinuddin is our star citizen who encourages us to dream big and achieve it too.

23 Aug 2019

Star Citizens

Act of Kindness: A Tamil Nadu Couple is the Reason Behind Several Smiles

How many times have you come forward and extended a helping hand towards those who need assistance the most? How often have you gone out of your way to do something for someone? And how many times have you pacified a hungry soul? Well! A couple from Tamil Nadu has done it innumerable times. The Philanthropic Act Several patients at the government Erode hospital have taken a sigh of relief as V Venkatraman and his wife’s philanthropic act has put a smile on their faces. The couple who owns a restaurant near the hospital, distributes food to its patients and their attendants for just Re 1 only. They make it a point to feed at least 70 people in a day. Indian Express reported that at the start of the day, the couple gives out 60 to 70 tokens. And depending on the needs of the patients and their attendants’, they provide breakfast, lunch or dinner. It was 12 years ago when Venkatraman learned that the patients at the hospital needed utmost care and that’s when he decided to offer them assistance in order to see them happy. Indian Express also reported that after finding out the other common needs of the people at the government hospital, they even started supplying plates, blankets, footwear, and toiletries. Venkatraman and his wife have been the reason behind numerous smiles which has left us wondered how beautiful this world would be if more such people come into the picture. Image Courtesy: DT Next

30 Jul 2019

Star Citizens

Striving for a healthy nation

Whatever served at mealtime at any part of India had been nutrient-rich since ancient times. Civilisation and global socio-politico-economic progress found Indians aware about various and varied kinds of foods consumed by their immediate and far away neighbours. Even as vegetarians in general disapproved of their non-vegetarian lovers, both approved of its health benefits. With technology shrinking the world and enabling communication oblivious to physical distance, the food-eating habits of India also changed for the better, or worse. A wholesome meal of rice, roti, dal, sabzi, curd etc was replaced by fast foods like burgers, pizza, sandwiches, cakes and more. Modern lifestyle and demanding workplaces left many health-conscious parents to be carried away by the Western food attraction and introduce their children to unhealthy food. The alarming rise in overweight children, leaving aside the general sight of obese adults, has left many with too much of a problem to handle. A recent study has revealed that consuming even a single meal of burger or pizza can elevate the risk of diseases such as liver ailment and diabetes. The so-called ‘modern-day diet’ based on processed and fast food is increasingly being blamed for major ailments. The World Obesity Federation estimates 15.8 per cent of the world’s children will be obese by 2025. The scientists have found that even the one-off consumption of a greater amount of palm oil reduces the body’s sensitivity to insulin and causes increased fat deposits as well as changes in the energy metabolism of the liver. The results were published in the Journal of Clinical Investigation. The upward trend in childhood obesity is generally seen in higher income families as they indulge in fast foods and soft drinks, skip proper breakfast and reject vegetables. The proliferation of fast food chains and higher consumption of processed foods is showing traditional diets the door and inviting expanding waistlines. Children spending more time with tablets, smartphones, video games and watching TV is also a major contributor to this alarming issue. Higher rates of childhood obesity in India have finally woken up authorities to recommend a ban on selling junk food near schools. All stakeholders who are related to children must make concerted efforts to inculcate healthy eating habits in children. Even a minor act from elders like not having soft drinks at home or parties and playing outdoor games with children will go a long way in making India a healthy nation.

13 May 2017

Star Citizens

Global News

Fish Raised in Labs: The Newest Alternative Protein to Make Waves!

It takes some time getting accustomed to seeing workers in lab coats manipulating gleaming steel vats. Compared to commercial poultry barns and slaughterhouses, it's a long cry. This is cellular agriculture, which involves farming using cells rather than animals on a small scale. And perhaps even the way the globe obtains protein in the future. Interest in lab-grown proteins is surging as worries about the ethics, pollution, health, and land usage of animal raising rise. With cattle contributing more than one-third of the world's greenhouse gas emissions from food production, lab-cultured meat looks to be reaching a tipping point and might be a key ally in sustaining the net zero goal. Chan's choice to prioritize fish was influenced by her upbringing in Hong Kong, where the seafood is a dietary staple. (Source: Google Images) “Traditional ways of producing meat are continuously and increasingly under threat due to climate change and the risk of pandemics,” she says. “Food security is a big concern for many governments, and we’re offering an additional solution.”Mainstream adoption of ‘alt-proteins’ such as dairy-free milk in coffee and entirely lab-grown cheeseburgers has been touted as an important marker for one of three ‘super leverage’ tipping points with the potential to turbo-charge the planet’s transition to net zero. Meat and dairy consumption account for around 14% of total carbon emissions. The impact of eating fish meanwhile is more deeply connected to the damaging effect it has on the ocean’s ecosystem. Chan’s journey from meat-eater to activist began in 2014. She started thinking about lessons she’d learned years earlier in school about some of the factors behind hunger and famine: poorly managed land, and crops that might feed humans being used instead to rear beef cattle and poultry. Her Prespective & Work ~ Lab culturing offers a faster, parasite-free, and environmentally friendly alternative to traditional fish farming ( Source: Google Images) "I'll just eat veggies," Chan remembers making the decision. "I assumed it must be benefiting my body because I felt so light after eating and slept well. The more research I did, the more I realized that stopping to eat animal products was a one-way trip. She gave up her job as an architect in 2018 to accept a part-time position with the Lever Foundation, a US-based nonprofit that promotes alternative proteins mostly throughout Asia. Lever's venture capital division, Lever VC, was heavily investing in the then-emerging farmed meat sector, which was mostly based in the West. Seeing a chance to bring it home, Chan launched Avant Meats with Lever's assistance and financial support. Her background in Hong Kong, where meals are frequently heavy in seafood, influenced her decision to concentrate on fish. 200 million tons of fish and seafood are produced annually worldwide, with a market valued at $676.2 billion (£534 billion). More than 88% of that output is produced in Asia, which also consumes almost two-thirds of it. Although some wild fish have a low carbon footprint overall, the global fishing fleet releases around 144 million tonnes of CO2 per year, and a third of our fish populations are currently overfished. Aquaculture, or the farming of fish, is booming in response to the rising demand for fish protein worldwide. Owing to the sector's explosive expansion, wild capture has currently surpassed annually by 30 million tons. While technology has made aquaculture more sustainable and efficient, some farmed species—like tilapia, which is raised widely in China—may have a higher carbon footprint than chicken. Avant Meats begins by harvesting a cell sample from a living fish and growing it over four to six months to build a starter cell culture, which can be duplicated time and time again. The starter is stored in a dormant, frozen state for future use, and a couple of million cells at a time are grown by feeding them nutrients inside a bioreactor. After six weeks, there’s sufficient cell mass to create an edible product, and, as what emerges from Avant Meat’s tanks resembles an unappealing, fishy protein slurry, it is blended with plant-based ingredients to give it form and texture. Lab culturing is around four times quicker than farming fish, and its sterile environment means there are no parasites to worry about, no animal welfare issues, nor any of the heavy metals, microplastics, or transport-related emissions associated with a wild catch. There’s no need to turn land over to growing fish feed, and by licensing Avant Meats’ technology, Chan hopes the supply of seafood can be decentralized to meet local needs. Some analysts forecast that cultivated meats could make up 35% of global meat consumption by 2040. In recent weeks, news of the emergence of lab-grown eel raised excitement about the potential for millions of people to eat the popular sushi staple without damaging the underwater ecosystem. However, research demonstrates that many consumers are still chewing over the idea of adding lab-grown meat to their menus, with perceptions that it is unnatural or unhealthy fuelling reluctance. Chan concludes by advising anyone uncomfortable with the concept of lab grown meat to look at what's in their refrigerator or what their neighborhood bar is serving. She notes that a bioreactor is essentially a more elegant and sophisticated fermenter. "Microbiology is nothing new; we have been employing microbes to produce food for years, much like when we create yogurt or beer. There's nothing overly sci-fi about it in the end. However, it could take until the end of the decade for the typical supermarket customer to be able to taste a fish finger that was created in a lab. Even while Avant Meats is expanding quickly—it just increased production and opened a pilot plant in Singapore—it and similar businesses must traverse a sea of bureaucratic red tape. Only the US and Singapore have authorized a small number of grown meat products for widespread distribution thus far. Investors may be wary because of the existing high start-up expenses and an end product that is around three to five times more expensive than an organically produced counterpart grown traditionally.

7 May 2024

Global News

From Homelessness to Heroism: The 'Mother Teresa of Vietnam' is Changing Lives of Hundreds of Orphans

Ms. Huynh Tieu Huong, a woman known as the "Mother Teresa of Vietnam," has dedicated her life to helping orphans and disadvantaged children. Huong's journey to becoming a champion of children's rights was not an easy one, as she spent several decades homeless and struggling to survive. Born in the Mekong Delta in southern Vietnam, Huong was abandoned by her parents and grew up in poverty. She worked as a street vendor and later as a housekeeper before becoming homeless in her 40s. Despite her own struggles, Huong never lost her compassion for others. In the early 1990s, Huong began taking in orphaned children and providing them with food, shelter, and education. Over the years, her efforts grew, and she founded the Thien Binh Shelter, which now houses over 200 children. Huong's selflessness and dedication to helping others have earned her the nickname "Mother Teresa of Vietnam." Her work has been recognized by the Vietnamese government, and she has received numerous awards for her contributions to society. Despite facing many challenges, Huong never gave up on her dream of helping children in need. Her story is an inspiring reminder of the power of compassion and the difference that one person can make in the lives of others.

23 Jun 2023

Global News

Know About This Ancient Farming Technique Which Has Become a Lifeline for Bangladeshi Farmers

Bangladesh has been adversely affected by climate change, leading to scarcity of dry land as large areas of land remain inundated due to rising sea levels. As people stared at an impending food scarcity, Bangladeshi farmers resorted to a 200-year-old ancient practice of growing vegetables on rafts. While land continues to remain flooded for 10 months at a stretch, farmers had to adopt the ancient technique of floating farms to secure food. The stems of hyacinth that proliferate on water bodies are woven together to form rafts. This is a tedious process and may take up to two months. Once the rafts are ready, the farmers plant fruit and vegetable seedlings including tomatoes, cucumber, papayas and gourds. According to agricultural officer Digbijoy Hazra, floating farmers take up less space than conventional farming. Another advantage is that pesticides can be done away with. Tectonic movements, which caused the land below to sink, and upstream dams holding back sediment intended to restore eroding deltas have all contributed to the impact of climate change. In a list of countries most severely impacted by climate change between 2000 and 2019, Bangladesh came in seventh, according to the Global Climate Risk Index 2021. That is the reason why thousands of farmers in Bangladesh are now switching to floating farm techniques for food security.

29 Nov 2022

Global News

Leftovers Guru

Sugar Free Ice Cream | Leftovers Magic

Relish yummy cool sugar-free ice creams out of tender coconut malai, left after drinking the coconut water. It is not just yummy but has the number of benefits that are amazing. It helps improve your skin quality. It is also a good source of dietary fibre. The fibre in it gives energy and ensures that you remain full for a longer time. It keeps your blood pressure under control and takes care of your heart. So next time don't let go off the tender coconut malai and make this mouthwatering icecream which keeps you cool. Take the leftover tender coconut malai in a bowl, add some raisins and 1/2 cup finely chopped fresh coconut. Whip them all, cover it and freeze the mixture to make the ice cream for at least 6 hours. Enjoy the hot summer with cool creamy sugar-free ice cream.

6 Jun 2019

Leftovers Guru

Crunchy Strips

Recipe Type: Evening snack Preparation time: 15 minutes Ingredients: Leftover rotis or chapatis, oil, salt & red chilli powder Instructions: 1) Cut the leftover rotis in thin- long strips (size as per your preference) 2) Heat oil in a Pan/kadhai 3) Deep fry the pieces of roti 4) Take them out in an absorbent paper. Sprinkle salt and red chilli powder. You can even store them up to a week in an airtight container. Health watch: You can crush them into small pieces with your palm and add them to salads, to make it healthy and tasty. Add ground herbs like cinnamon, dry mango powder to add nutrition to the dish. Serve with mint chutney to avail more benefits. Alternatives: You can add lemon juice and veggies for a variant of this snack or top it with some sauces like tomato sauce, chilli sauce or mayonnaise. Tomatoes, onions and coriander can be chopped and mixed along with sprouts for a crispy chaat. Serve it as a layer in grilled sandwiches to enjoy the crispiness of the snack.

5 Jun 2019

Leftovers Guru

Food Dosti Tip Of The Day... | Leftovers Magic

Muskmelons, the fruit of summer is a powerhouse of health. It is also known for its high water content which helps in preventing dehydration. Muskmelons give us lots of nutrients and are rich in Vitamin A, C & potassium which regulates blood pressure & strengthen the immune system. Enjoy your summer by eating more fruits. Muskmelon seeds are rich in proteins, vitamins A, C, and E. It is good for vision and also helps to fight summer cold. The seeds can be eaten raw or can be sprinkled on desserts or salads. It can also be added to bread and buns while preparing a yummy sandwich. So next time do not throw them away, instead, make your food tastier & enjoy the benefits. Another innovative way of using muskmelon seeds instead of throwing them away... Rinse the seeds and dry them. In a pan, roast them in ghee on a low flame. Make a thick sugar syrup, add 1 tbsp milk, desiccated coconut and mix these seeds in it. Grease a wide plate & pour this mixture on it. Make square cuts, Yummy Chikkis are ready to eat.

4 Jun 2019

Leftovers Guru

Write for India

Grab a Solution for Good Health

In the midst of the 21st Century, life isn’t taking a pause for anything around. People are flowing in the busy streams that bring along sleeplessness, stress, workload and improper food intake leading to an unhealthy and inactive life in the long run. But, people hardly notice it in the initial stages unless it becomes a serious problem. To grab a solution for this, here we help you choose some better ways to shape your good health. Let’s have a better understanding of healthy life in two parts: Food and Yoga. When these two elements are well balanced, it results in healthy living. Our body comprises of different parts which perform different functions for us, like the respiratory system, the digestive system, the neural system and the heart to energize all these. To ensure the smooth working condition of all these parts, our plate must have elements to support the metabolism of our body. The requirement of each body is different in terms of the nutrients, proteins, vitamins, carbohydrates and energy. So, the foremost thing you need to do is to listen to your body requirement. Yoga Diet principles talk about having natural, vital, energy containing and pure elements in the food we eat that is called Sattvic Diet. Our body functioning is balanced only when there are right proportions of these elements in the food. The ancient Yogis believed in being vegan and a creature-free diet, while the modern Yogi diet finds it ethical to satisfy the body requirements with the essential nutrients that are present in animals. It is very essential to carefully choose and buy items for your plate. Although non- vegetarians are healthier in terms of the proteins and energy intake; they should be cautious about the freshness and purity of products. While vegetarians need to balance their diet with a Sattvic diet that has grains, fruits, vegetables, nuts, and dairy products to gain the required metabolism. But, never indulge in over intake of anything. Along with the right type of elements in your plate, Yoga Diet follows the right time to serve the plate. Your body should be trained to consume on a certain time period in a day and make it consistent. The breakfast is the most important meal of the day and should be rich in vitamins that fill energy in you. The lunch shouldn’t have a lot of rice, which can drive you to sleep in the noon time. Here, you can add sprouts and salads to the plate to enhance its value. You should have a light meal at your dinner, as the digestion process is slower in the night. Yoga Diet equally emphasises on physical and mental fitness of your body. It is necessary to devote some time of your day to Yoga for a stress-free life. Depending on the time and convenience, you can prioritise the postures of Yoga. For the minimum, the basic asanas would be of great help. The more the time you devote, the closer you move towards a happy life. But again, the choice of postures should be safely chosen to avoid side effects. There are certain postures restricted for senior citizens, pregnant women, and people with health complaints. The principles of Yoga Diet state that yoga contributes highly to the physical, mental and spiritual well-being of a person that substantially improvises work efficiency. Let’s step towards healthy living and happy life.

8 Mar 2019

Write for India

Khandeshi Food Festival

"Tanarika Veg Restaurant" I would say this place is a hidden gem in Mundhwa, for vegetarians looking for authentic Indian Food. Visited this place for their Khandeshi Food Fest, through Food Dosti which is a great initiative for Zero Food Wastage. The ambience is soothing and pleasing. They have indoor as well as outdoor seatings available. The service is quick and good. Shev Bhaji, Patodi Rassa, Fauzdari Dal, Mirchi Thecha, Papad, Rice, Roti and Kokam Sharbat was served. Also tried Bhareli Wangi and Misal. The flavours were bang on, not too spicy and just perfect for my liking. Got a place to visit with my family for the traditional food. Email id - dinedelicious13@gmail.com Be a part of the revolutionary dining experience https://www.fooddosti.com

11 May 2018

Write for India

FoodDosti

Food Dosti, One Of Its Kind Revolutionary Platform, Has Been Launched

Pune's Deputy Mayor Dr Siddharth Dhende on Wednesday launched a remarkable, game-changing app, the ' Food Dosti' app, version 2.0 at the Deccan Royale Hotel in Pune. The mobile application is the brainchild of Mr Sanjeev Neve, Founder of Samvad Social Technologies. The app is recognized as India's first zero food wastage platform which resolves the issue of food wastage in restaurants. The app brings eateries, their customers, and non-profits together in a win-win bid to minimize food wastage. Restaurants tied up with Food Dosti offer Food Dosti points to customers who finish the food on their plate, thus encouraging patrons to aim for a cleaner plate after every meal. The points enable them to secure discounts on future meals. Another highlight of the app is that the surplus food at the restaurants is put to good use by being fed to the needy. The Food Dosti app, version 2.0 facilitates tie-ups between restaurants and non-profits/NGOs so that the surplus food reaches the needy, thus ensuring no food is wasted. Dr Siddharth Dhende, who was the guest of honour at the event pledged his support towards this noble cause and assured of all help. He has proposed special concessions for the entities connected to Food Dosti for the cause. Celebrity Chef, Nilesh Limaye was also present at the event and expressed his views on zero food wastage. Director of Poona Guest House (PGH), Secretary of Pune Restaurant and Hoteliers Association (PRAHA) and a representative of Annadoot Charitable Sevabhavi Nyasa Mr Kishor Sarpotdar was present and shared his views on upcycling of food. Mr Sanjeev Neve said that his company is committed to working towards social causes and Food Dosti app is the first step in this endeavour.

25 Nov 2017

FoodDosti

Jain food at its best

As the name suggests ‘In Green’ is a family restaurant that offers variety of vegetarian food especially Jain delicacy. Located in two places, one at Kumar Pacific Mall and other at Seasons Mall this is a perfect place for those who have restrictions over food with NONG(No onion No Garlic). With a combination of sitting arrangement this place also suits those who like to have family get- together or those who like to enjoy their meals in a group. My Indian Dream spoke to the restaurant owner Rohit Shah who believes that they offer one of the best vegetarian foods in the city. Tell us about your restaurant and its ambience. We have designed our restaurant in a way that suits people in group. There are many small parties and get together that we offer and those who love vegetarian food we offer them an array of variety. For those who come in more numbers, we give them a secluded area to enjoy in their group. There is also an AC restaurant and a roof-top restaurant with a beautiful ambience for those who want to enjoy their meal at ease. There is also a television display for those who do not want to miss on their favorite sports while they are out for dinner. For get together parties there is a small live stage where performances take place therefore one can enjoy food, music and family. What about the variety of food offered? We offer variety of cuisines like Indian, oriental and continental. What is special about our menu is that we offer Jain Food. We believe that it is one of the difficult cuisines under Indian category as there is restriction for using onion and garlic. But our restaurant has almost 60 per cent of menu as Jain. There is variety of tandoori dishes for starts that we offer and our restaurant also gets appreciation for special rotis that we make. We also offer Thai Curry in Jain menu which is another dish for which our guests love to visit our restaurant. As you are in the Hoteling business, what do you do to avoid food wastage? Food wastage is of a much concern taking into consideration the value for food. We have a tie-up with orphanages. If we feel that more food is going to be wasted in the party, then we call them and they happily come ahead and take the food along with them. Also, we have a special section for the untouched food. If the guest orders some food and is partially not taken in their plates and is kept in the serving bowl then we keep the food at the storage place and allow our steward and waiters to eat. Your views on FoodDosti app. It is surely a good move wherein the value of food is taken among the users of this app. With different discounts and offers like partially ordering the food surely helps to reduce food wastage. It is a topic of concern and if the app is used by more people, then we can help the movement against food wastage.

10 Apr 2017

FoodDosti