Padayal: Redefining Healthy Dining with Raw, Nutritious Delights

Step into Padayal, a unique restaurant that challenges the conventions of traditional cooking. Nestled in the heart of Uppilipalayam, this two-year-old establishment offers a one-of-a-kind experience—a full-course South Indian meal that is completely raw. With its tagline "no oil, no boil," Padayal brings to life the founder R Sivakumar's philosophy that "food is medicine." Here, one might be intrigued by the unconventional flavors and textures. The flattened rice (aval) with slivers of shredded carrots replaces the usual rice, while finely chopped beetroot tossed with shredded coconut serves as a refreshing "poriyal."  Sivakumar, the mastermind behind Padayal, has spent a decade researching and developing these raw recipes. He embarked on a journey across Tamil Nadu, meticulously perfecting each dish. The secret ingredient lies in the cashew and coconut paste, lending the curries their unique consistency. Beyond the restaurant, Sivakumar shares his knowledge through the Padayal Academy, offering recipes and techniques to those interested. With his creations, he aims to challenge the notion that healthy food is bland, proving that raw, nutritious cuisine can be equally tantalizing. Despite the variety and abundance of dishes, the meal leaves diners feeling light and satisfied, a testament to the health-conscious approach of Padayal's raw cuisine. Departing the restaurant, patrons are left with a profound appreciation for the innovative and flavorful possibilities of uncooked dishes. For those seeking an extraordinary dining adventure that nourishes both body and soul, Padayal beckons. With its raw, unadulterated flavors and a commitment to providing a truly unique culinary experience, this restaurant is poised to leave a lasting impression on the taste buds and minds of all who dare to explore the raw revolution. So, step into Padayal, open your mind, and savor the exquisite flavors of South India's raw cuisine—where health meets innovation on every plate.

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