Food from different parts of India, the history and heritage behind authentic Indian foods.
The name of this West Bengali palate cleanser may raise a few eyebrows, but rest assured, plastic chutney contains nothing in the way of BPA-laden, kitchen-grade plastic. Glossy, translucent and perfectly safe to ingest, plastic chutney is a festive menu staple that takes its name not from its ingredient list – raw green papaya cooked in sugar syrup – but from its appearance, which resembles gooey, melted plastic in a bowl.
The honour came on the basis of compliance of food safety and hygiene, availability of healthy diet, food handling at preparation, trans-shipment and retail/serving points, food waste management, promotion of local and seasonal foods and creating awareness on food safety and a healthy diet, said Western Railway chief spokesperson Ravinder Bhakar, here on Tuesday.
Ayurveda is a traditional system of medicine that originated over three thousand years ago in the South Asian region. It offers extensive insights about food and health based on certain unique conceptual and theoretical positions. Health is defined as a state of equilibrium (of body and brain) with one’s self and it is linked to the environment.
Pickles are mentioned in various texts from ancient and medieval India, as well as in the accounts of travellers to the region. According to historian Jyotsna K Kamat’s Social Life in Medieval Karnataka (1980), the 14th century Kannada treatise, Nala Champu, mentions “pickles of green and raw bilva (bellavatta) or bel, ambate, chellakai, green mango, green pepper, raw ginger, raw cardamom and myrobalan were in vogue,” addding that, “Ibn Batuta, who had observed the popularity of pickles throughout India, explains the method of its preservation.”
Hyderabad’s vegan community and animal-free food options have been growing enormously. “The global interest in a vegan lifestyle has never been higher, and Hyderabad is leading the country in responding to it,” said Dr Kiran Ahuja, PETA India vegan outreach coordinator.
Kusmanda is also mentioned in the Nilamata Purana (sixth-eighth centuries BC) as being a common part of diet in ancient Kashmir (Kasmira). The Pancharatra text, Ishwara Samhita (eight-ninth centuries), refers to the use of kusmanda in offerings or bhog. The text describes ash gourd cooked in hot ghee with powdered peppers and cumin. This is one of the first bhog recipes of ash gourd, a pointer to its significance in the rise of Vaishnava belief, which took precedence over Shakta and Shaiva beliefs and formed the core of Brahminical Hinduism.
Leafy greens like mutthi saag come in handy for poor people to meet their nutritional requirements
ദഹനക്കേടുണ്ടാവുമ്പോൾ കഴിക്കുന്ന അഷ്ടചൂർണത്തിലെ പ്രധാന ഘടകം കുരുമുളകാണ്. കഫം, പനി എന്നിവയെ ശമിപ്പിക്കാൻ കുരുമുളക് അത്യുത്തമമാണ്.
ഷഡ് രസങ്ങളിൽ പെട്ട മധുര വും എരിവും ഉപ്പും പുളിയും ചവർപ്പും തോളോട് തോൾ ചേർന്ന് നമ്മുടെ രസനയെ ഉണർത്തുന്ന മൾട്ടി സ്റ്റാർ കറി മാമ്പഴക്കൂട്ടാൻ മാത്രമെ ഉള്ളു.
ഇനി ഇഞ്ചിക്കറി കൂട്ടുമ്പോൾ അത് ആയിരം കറി കൂട്ടി ഉണ്ണുന്നതിന് തുല്യമാണെന്ന് മറക്കാതിരിക്കാം. കൂടെ വരരുചിയേയും അത് മനസി ലാക്കിയ ബുദ്ധി മതിയായ പെൺ കുട്ടിയേയും ഓർമിക്കാം
