Two years ago, Satish P., a bakery owner in the small village of Harohalli near Bengaluru, had his doubts about stocking Mondelez’s Cadbury Silk bars. Priced between 70 and 170 rupees, they seemed out of reach for customers used to paying only 5 rupees for the tiny chocolates he has sold for years. But he took a chance and now rings up to 3,500 rupees ($50) in Silk bar sales a month.“Villagers can afford premium chocolates now,” he said.
Black has long been beautiful except in food perhaps but that is fast changing with all kinds of delectables, from pizzas and burgers to ice-creams and tikkas, taking on a shade as inky and impenetrable as a dark, moonless night.Overcoming the inherent distaste for anything in shades of grey and darker in food, gourmets are embracing the little black dish with as much enthusiasm as fashionistas their little black dresses.
Here's another reason for you to gorge on fruits and veggies. A new study has claimed that insufficient consumption of fruit and vegetable may account for millions of death from heart disease and strokes each year.The study presented at the meeting 'Nutrition 2019' in the Baltimore Convention Center, estimated that roughly 1 in 7 cardiovascular deaths could be attributed to not eating enough fruit and 1 in 12 cardiovascular deaths could be attributed to not eating enough vegetables.
The shortage of Rooh Afza in the peak of summer and in the beginning of the holy month of Ramzan has created a flutter on social media. The rose-flavoured drink is synonymous with Iftaar when Muslims break their daylong fast.
Prime Minister Narendra Modi inaugurated a new chocolate plant of the Gujarat Cooperative Milk Marketing Federation (GCMMF), owner of dairy giant Amul, at Mogar at Anand in Gujarat.Image: twitter.com/Amul_Coop
Agricultural experts are claiming that those currently between the ages of 18 and 34 are also to blame for a dramatic drop in potato sales, which a new report reveals have plummeted, all of a sudden. According to The Independent, based on a report published by The Grocer, potato sales have fallen by 5.4% since 2015. Meanwhile, sales of rice have surged by 30% in the last four years and flavoured noodles have also seen a significant boost.
The famous Kadaknath chicken meat from Jhabua district of Madhya Pradesh has now got a Geographical Indication (GI) tag.
Every once in a while, restaurant food gets elevated from the passable to the sublime, and we get truly outstanding dishes that don’t just satiate hunger, but create lasting memories. That’s what iconic restaurant dishes do. Nobu’s black cod miso, Momofuku’s pork belly bao, Le Beccherie’s tiramisu, Yauatcha’s truffle and edamame dumplings and, in India, Dum Pukht’s kakori kebab, Indian Accent’s take on daulat ki chaat and kathal tacos, Gajalee’s tisre, Nelson Wang’s chicken manchurian, Monkey Bar’s café-ised vada pao and, of course, the dal at Bukhara.These days, we complain about the seeming absence of big, brave dishes that capture the imagination and seduce the palate. But there are some delicious outliers in a restaurant-scape flooded with second-hand and derivative fare. What are the dishes on recent menus — not more than two years old —that have created a buzz? Which are India’s top plates that will be remembered long after the fads are forgotten?Here’s my strictly subjective list that spans cities and restaurant categories — some already garner attention, others deserve to. Dig in!Pear Petha, Almond Yoghurt, Amaranth Candy (Indian Accent, Delhi)Chef Manish Mehrotra’s genius lies in refashioning the familiar in unexpected ways. He has a stunning new dessert: the traditional pumpkin sweet petha gets elevated with pear, while amaranth candy that dots the almond yoghurt is cunning take on the ramdana pattis and laddoos that Delhi so loves in winter. The commonplace becomes haute.
It was the initiative of a Tamil Nadu resident, Iniyavan, to celebrate March 30 as World Idli Day every year and it got massive support by the massive number of foodies for whom it is one of the staple diet.
Though the roots of the jalebi are difficult to trace, one has to go to ancient Persia where there was a sweet known as zoolabiya or zulebia.It was made during Ramzan and distributed to the poor.
Smartphone does not leave enough time with people that they would need to while away with gum.
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