Lifestyle changes for a healthy monsoon. (Photo Courtesy: Turmeric tea/unsplash)
High-Fibre Diet May Lower Colon Cancer Risk
A healthy lifestyle which includes exercise and a nutrient-dense diet may help reduce the risk of cancer. Foods which are rich in antioxidants and fiber have been found to regulate oestrogen and inhibit cancer cell formation. Small changes to a routine can help reduce the risk of breast cancer. Rohit Shelatkar, VP at Vitabiotics, Fitness & Nutrition Expert lists down some superfoods to add in ones diet to reduce the risk of breast cancer…writes Puja Gupta.
Walnuts: Walnuts are packed with Omega-3 fatty acids, antioxidants and phytosterols which helps regulate oestrogen levels and slow the growth of breast cancer cells.
Superfoods that can lower the risk of breast cancer. (Photo: unsplash)
Walnuts have been known to help fight inflammation which in itself is beneficial in avoiding heart disease and a host of other chronic conditions, but it is also linked to cancer.
Blueberries: Research suggests, that blueberries can reduce the growth of breast cancer tumours by causing cancerous cells to self-destruct, a process called apoptosis. Frozen wild blueberries are just as antioxidant and nutrient-packed as fresh. One can consume blueberries with smoothies, oatmeal or yogurt.
Sweet Potatoes: The sweet potato can inhibit proliferation and can regulate cell growth, defend and repair them. Studies have shown that women who eat sweet potatoes on a regular basis are at a 17 percent lower risk of developing breast cancer.
Flaxseeds: Flaxseed has all kinds of amazing health benefits, including lowering blood pressure and cholesterol. Flaxseed is the richest source of lignans, a type of antioxidant. Dietary flaxseed has the potential to reduce tumour growth in patients with breast cancer. One can add flaxseeds to smoothies, yogurt parfaits, or mix in the morning oatmeal.
Garlic: Garlic gets its cancer-busting properties from allicin, a component of garlic that’s been shown to inhibit the division of cancer cells. Other cancer risks also found to lower lung, stomach, and prostate, possibly due to the flavonols present in the garlic. Eating garlic raw can maximize the anti-cancer effects.
Lifestyle changes for a healthy monsoon. (Photo Courtesy: Turmeric tea/unsplash)
Green Tea: Green tea is packed antioxidants with immense health benefits. One of those benefits includes having anti-breast cancer properties.
Decreasing the number of fatty foods in the diet and replacing them with whole foods will reduce the risk and have been shown to improve the survival rate of breast cancer patients. While no single food is guaranteed to keep oneself cancer-free, changing the diet to include more of these superfoods that can help fight breast cancer would prove beneficial.
The growing towards conscious eating habits, backed by health benefits is set to drive Veganism as a way of life in the days to come. But being a vegan, one often faces questions about their diet.
It’s important to remember Veganism is not a diet or fad but a social justice movement for animals. To start with, vegans are those who do not use animal products or even by-products such as eggs, dairy products, honey, leather, fur, silk, cosmetics. Individuals who prefer to be a vegan choose food which does not exploit animals.
On World Vegan Day, IANSlife spoke to Amjor Chandran, animal rights activist and co-organiser of Vegan India Movement, Animal Liberation March India (ALMI) and the Animal Rights March India clears the air on veganism.
Bursting the myths about veganism:
There is a common belief that it is not affordable to go vegan. The truth is: it is economical. It is essential for a human being to follow a balanced diet with pulses and cereals, grains, vegetables and fruit to fulfil the body’s nutritional requirements, he says.
“When we eliminate animal products from our diet, it is not necessary to substitute them with vegan alternatives. Vegan alternatives like almond and soy milk mock meat are only to satiate our taste buds. They are not essential to go vegan. Eliminating animal products is cost-effective.
“Another big misconception is that the vegans are protein deficient because people think only meat has protein. A well plant-based diet will give you all the essential amino acids needed for your body. Other requirements like B12 is a vitamin which is neither plant nor animal origin. They are found in microbes. Because of too much sanitation, it is not readily available. So, it is necessary to take supplements. Sunlight is an excellent source of vitamin D as well as supplementation. 40 percent of the world’s population is deficient of vitamin D irrespective of what they eat. So, it is not correct to think that a vegan diet lacks nutrients,” Chandran points out. Benefits of veganism
By choosing to go vegan you not only contribute in the effort to stop the exploitation of animals but also to reduce your carbon footprint and prevent diseases. By following a whole food and plant-based diet, you can prevent or even reverse 15 of the major killer diseases of our time that includes heart disease and diabetes. This is explained with facts by Dr Michael Gregor in his famous video on YouTube “Uprooting the leading causes of death”, says the expert.
World Vegan Day: Clearing the air on veganism.
“Being vegan is the single best way to reduce your environmental impact on the earth. Animal agriculture is responsible for deforestation, water shortage, Global warming, and climate change. Globally, 50 percent of food grains which are produced in this world are used to feed the animals that we breed and overpopulate. A global shift towards veganism significantly helps us in preventing food shortage,” he asserts.
Adding: “Animal agriculture is responsible for global warming, deforestation, climate change and water scarcity. This is the reason why environmentalists like James Cameron and Greta Thunberg have turned vegan. There are growing activist groups across the country like Dval (Delhi Vegans for Animal Liberation ) which is based in Delhi and Kerala vegan Movement, which aim at creating vegan awareness by several campaigns like Marches, cube of truth, lectures, street outreaches.”
Vegan India Movement is an initiative which strives to bring together grassroots vegan Activists across the country. 1,000 activists across the country actively participate in different campaigns. Last month was named #whydiaryiscruel in which several activists made videos in their regional languages to make people aware of the standard practices of the dairy industry.
Cities like Mumbai, Delhi, Bangalore and Chennai have an immense rise in the number of vegans. The Movement is slowly spreading across the small towns as well. There is no proper survey conducted to measure the number of vegans yet. But with more awareness being created by activists, it’s bound to increase exponentially.
‘Balika Vadhu’ serial director sells veggies in UP’s Azamgarh.
How can one become a vegan?
He says: “Veganism is not about perfectionism. It is not a perfect world that we live in, but the endeavour is to strive towards creating one. It’s about not causing intentional harm to animals. As far as our diet is concerned, it’s about following a balanced diet and eliminating animal products. Some people find it difficult to let go of the taste of animal products, that’s where alternatives come into play.” Tea, coffee, paneer and all other addictions can be replaced with similar plant-based alternatives. There are many start-ups which sell mock meats as well
He adds: “Besides diet, it is important to focus on our lifestyle as well. As a vegan one should not wear silk, fur, wool which is made of animal skin and replace cosmetics, beauty products with cruelty-free products. One needs to be very careful in using products from the industry where animals are used, they are abused and exploited.”
Chef Sanjeev Kapoor says he has a dream of making Indian food the number one preferred cuisine in the world; but it’s not only a dream, but he’s also working towards it…Sanjeev Kapoor speaks with Puja Gupta.
“I’ve tried so many different types of cuisine and curated various international and local dishes. But I’d still say, nothing comes close to Indian,” he says.
We spoke to the veteran who shares his views on the journey of Indian food, nutrition, the future of the industry, while suggesting useful health tips that may help during the crucial times. Excerpts: You have been very vocal about local food. Do you think in today’s time, people are moving back to local food or are they still inclined towards international food?
Today’s generation is fascinated with Western food and they are unaware about what grows locally in our own land being far more nutritious. Having said that, I also see a trend of people moving back to traditional food which is great. Nutritional benefits of Indian food have always been high, and give you complete nutrition that one needs. For example, besan – it is loaded with multiple nutrients and fibre. People are realising that traditional food can help us obtain wholesome nutrition, which in return makes us stronger from within and builds our immune system. I recommend one should include green leafy vegetables, dals, fruit and salads in their daily meals. Look for unpolished dals as they are untouched, and their nutritional value is higher.
Q: From a tourism point of view, do you think food can play an important role in bringing tourists from across the country and world?
On tourism, yes, of course it does! Food is such an integral part of tourism. Each city/region is famous for its own food and that is one major reason that adds to the experience of travelling to that place. Delhi is known for its fine selection of finger-licking street food, Mumbai for its regional cuisine, Lucknow has a variety of kababs, Hyderabad for its quintessential dish, the biryani, the list can go on!
Q: Can you shed some light on the journey of Indian food and nutrition through history?
There is a lot about Indian culinary heritage that people may not know. I’ve tried so many cuisines and curated various international and local dishes, but I’d still say, nothing comes close to Indian food. For instance, the Indian thali itself has sampann poshan (rich nutrition) and this is one of its most important part of Indian food history. The diversity of Indian food is the source of my motivation, to stamp my personal identity on each dish. I must also tell you that I have a dream of making Indian cuisine the number one in the world and I’m definitely working towards it, non-stop!
Q: You have mentioned earlier that people still prefer restaurant food as compared to home-made food in India. Why do you think it is so?
A traditional home cooked Indian meal is well balanced, hearty as well as delicious for every palate. When it comes to health, you need not look beyond your kitchen shelves. People need to stop following trends and new food fads that keep coming up. When I got into this field, I saw a difference between homemade food and restaurant food. And when I dived deeper, I realised that we are deriding homemade food and giving more importance to restaurant food. We all have the knowledge about the benefits and goodness of various foods, but with time, some new fad comes in and we tend to forget the importance of the already existing ingredients and start taking it for granted.
Q: What eating habits would you suggest in today’s crucial time when we are fighting a pandemic?
A: Nutrition is a large part of health. ‘We are what we eat.’ We eat healthy, we stay healthy. One of the best things to include in your daily diet is haldi (turmeric). Haldi has antiseptic, anti-inflammatory and anti-bacterial properties. Add a pinch of it in everything you make. You can have a glass of hot water with haldi in it, add some tulsi and ginger too. You can also take haldi and jaggery, and make little tablets of it. Whenever you have a sore throat, have one of those tablets and you will be just fine. Also, take care of your sleep pattern as it is extremely important to boost your immunity.
Q: You have been one of pioneers of the Indian food Industry, do you think if you were not a chef, would you have been that successful?
A: Success is hyped. I believe in hustle. Whether a chef or not, I would have worked hard to achieve everything I might have dreamt of. Plus, I am one of those who could never follow, I could only lead! To be successful, all you need is the recipe of success and then it is only the right ingredients that matter!
Q: What you think about the future of Indian food industry?
A: We are facing a situation that none of us could have foreseen! Unprepared for a storm as big as this, understandably everyone is in a state of shock as the economy has been massively hit. The food service and hospitality industry too is drastically impacted and we all are bracing for major adjustments as we look at the number of the affected, growing each day. There is a major downfall in the industry with vast disruptions in the labour and supply sectors. Not to forget, employment issues too.
It will take some time to get back on the road and resume the businesses at the same pace again. The ‘virus’ is just another hurdle, in this race of life. Surely, it has brought changes that the world had never imagined, but, in no way has it affected the spirit. I’m sure we all can do it, fight the virus and win over it, together!
Q: You recently participated in the ‘Go Local for Wholesome Nutrition’ web symposium? What are your views about nutrition in today’s world?
A: The common goal of the “Sthaniya Aaharam Sampannam Poshanam” symposium by ICMR National institute of Nutrition and Tata Sampann was to educate India on nutrition that can be derived from the ecosystem around us. It also focused on discussing how India’s varied food diversity and locally available foods are packed with more than a punch to deliver not just the required RDA, but also to address most of the health issues faced by a majority of Indians. I really feel proud of our Indian food. It has so many dimensions, so much variety. I have always been vocal for local food. Coarse grains like kodo, ragi, jowar are more beneficial for health than polished grains. I was excited to be part of the symposium as it helped me voice my opinions and educate our people about the benefits of local food.
Chef Sanjeev Kapoor: Home-cooking is the healthiest cooking.
Q: Do you think by organising such webinars / sessions, we can create awareness about Indian food and its benefits?
A: Yes! As the symposium emphasised on the importance of local food for complete nutrition, I learnt a lot of new things through the 4 sessions. The Indian kitchen is full of health. The masala dabba we have in our kitchen is equivalent to a medicine box. Healthy and balanced eating has always been of importance, but the focus has increased now and educating and creating awareness through such webinars and sessions is the need of the hour. I would encourage for more such knowledge exchange platforms in future.
The pandemic has forced children to go back to school with virtual learning having swapped classroom teaching. Although school in 2020 may look way too different, it still summons a celebration.writes N. Lothungbeni Humtsoe.
You can make a virtual lunch breaks memorable with some healthy snacks.
Dr Siddhant Bhargava, Fitness and Nutritional Scientist, Co-Founder of Food Darzee shares snacks tips that are nutritious to give a healthy start to your child’s virtual school breaks:
Bookshelf: Virtual School Breaks with nutritious snacks.(pixabay)
Oatmeal: One of the nutritious options which can be a good snacking option for your children is oatmeal. Oats are packed with soluble fibre, which will help in increasing the number of good bacteria in your child’s digestive tract, along with other health benefits. Instead of the sugar-rich flavoured oats, parents should make use of whole rolled oats to make oatmeal. Also, preparing oatmeal with milk instead of water will give some extra dose of protein and calcium to your kids, thus enhancing their immunity.
Ragi or nachani cookies: Ragi is packed with dietary fibre which aids digestion and helps your children to stay full for long time intervals. The amino acids present in ragi do away with the extra fat around the liver aiding to condense cholesterol levels in a child’s body, thus, helping to keep obesity problems at bay. Looking for a crunchy snacking option, parents must sneak in some calcium-rich ragi flour in cookies, these crisp cookies are a perfect option for the short virtual breaks.
Steamed Dhokla: A snack that is perfect to fuel up on after a long day at school, the steaming of dhokla withholds the extra use of oil and is very light and easy for the child to digest. Curd that is used in this recipe enhances the goodness that comes with a fermented food like breaking down fat effortlessly alongside maintaining healthy gut flora. This will further aid your child’s digestion and the bowel movement to get modulated. Healthy soya burger: A big no-no to unhealthy junk food for children and more so during the pandemic times. You can substitute fried burger patties with nutritious soy patties prepared with soya granules. You can opt for a healthy filling with plenty of fresh veggies thus lending a miss to the fattening mayo and cheese. Soy is filled with protein, dietary fiber, and iron, and B vitamins thus making it a healthy snack option for your children to munch on during their virtual breaks.
Spinach Idlis: Parents can give a great twist to the recipe by adding spinach to your fermented idli batter, a perfect option for kids who don’t eat their greens. Spinach being a superfood which includes a lot of rich fibres, iron, proteins, minerals, magnesium, and on the other hand, idli is another meal which is nourishing with less calorie. Spinach is rich in its water content which will aid in keeping your child hydrated throughout. It is a natural laxative and hence helps stimulate your child’s bowel movements. Also, other benefits like aiding to keep immunity high and keeping gastric problems at bay, spinach is a go-to option that must be incorporated during your child’s virtual school break.
As more and more consumers opt for branded – packaged food items, counterfeiters are flooding the market with fake and adulterated products.
An overwhelming number of incidents and case studies indicate that food fraud is a growing trend. Incidents increase rapidly during the festive season where imitations of branded chocolates, snacks, beverages and even essential items like rice and oil are being sold.
As per findings from FSSAI (the Food regulator) during the year 2018-19, while analyzing a total of 106,459 samples over 15.8 percent of food were found to be sub-standard, 3.7 percent unsafe, and 9 percent samples had labeling defects. This is the first year such data has been compiled for unsafe, substandard and labeling defects.
Consumers deserve good quality product, especially as they are paying top dollar for it. So the question is how can we save ourselves from food fraud?
Nakul Pasricha, President, ASPA (Authentication Solution Providers’ Association) suggests the following tips to make sure you are being given an authentic product:
Home Delivery
Shop at authorised vendors and take the bill
As much as possible buy from authorised retail shops as they will not sell a fake products on purpose. Always insist for a proper bill from the retailer. Bills help in proving responsibility in case the seller gives you a falsified item. Do not fall for an unknown online seller just for convenience.
Be careful while shopping online
While using an online delivery system choose trustworthy – established – authentic websites only. Do not shop from unknown websites because they are giving attractive offers and discounts. Before shopping online verify if the website is reliable and trusted by shoppers.
Packaging reveals the secret
A careful look at the packaging can easily tell you if it is a fake. Counterfeiters produce close copies, but they mostly cannot perfect it. There are visible differences in the logo, size, and colors used in the packaging. Many brands use anti-counterfeiting solutions such as special packaging layers, security holograms, special packaging features, SMS verification, QR code, or a scratch code. They also have instructions for product authentication. For instance Ghee brands like Patanjali, Mother Dairy and Amul have QR codes or security holograms to authenticate the product. A packed rice bag would have a holographic stripe. Check for these and make sure of their presence. Report them with Brand if you don’t find them or if these labels seem tampered. Check for product labelling. Counterfeit products can be easily identified through wrong spelling (an extra or a missing letter) or grammatical errors.
New Delhi: People step out to buy essentials items. (Photo: IANS)
Check the nutrition label on supplements and food items
Always read the nutrition label carefully. Nutrition labels can help in identifying fakes from originals. Fake items usually have some discrepancy in listing the ingredients. If something is extra in it or if something is missing, then the product is a fake. You can also download ‘Smart Consumer App’ launched by the Consumer Ministry and FSSAI to help customers to get accurate information about packaged food items.
Check the manufacturing and expiry date
While buying something always check the manufacturing and expiry date. If the date seems to be way too long ago or if it is damaged or not clearly visible, then that is likely a recycled item.
Be aware of inconsistency in the texture, smell, and colour of the product. These are few key indicators to help you make out whether the product is an original or a fake. A responsible and reputed brand would never compromise on the quality of their products. So, a few minutes invested while buying can make sure we save ourselves from picking up fake food items.
Nutrition Month: Leading change in India's hinterland
Nutrition Month: Leading change in India’s hinterland
When Bihar’s Kurmaha village-based Lalmati Devi, a rural labourer from an impoverished background, attended sessions on health and nutrition through a self-help group she’s associated with, what followed was the planting of a nutri-garden — a key provision of the nutrition month (‘Poshan Mah’) to promote better nutrition — leading her to feed homegrown nutritious food to both her family and community. ‘Poshan didi’, as she came to be known, became an icon of good health achieved through nutrition, at the very grassroots level where talks of community-led health initiatives are a far cry…writes Siddhi Jain.
Leading positive nutritional change in the country’s hinterland is Jeevika, the Bihar Rural Livelihoods Promotion Society. As part of the national nutrition mission or Poshan Abhiyan that has malnutrition-free India as one of its key aims, the grassroots organisation mobilises the local villagers in different regions, to educate them, among other things, about the importance of what has come to be called ‘Poshan Ke Paanch Sutra’ that are important for maternal and child health – breastfeeding, nutritious complete meals, nutritious and diverse food for women, nutri-gardens and hygiene practices.
Often a major focus group for the government’s development communication efforts, communities in villages can help make the national nutrition mission a people’s movement, thereby accelerating India’s march towards meeting its nutrition goals and developing our human capital to its fullest potential. For a country still battling acute malnutrition in its rural parts, people-led – and more so women-led – social and behavioral change cannot be stressed enough. This positive change is only exacerbated by active contributions of Panchayati Raj Institutions in promoting better nutrition for their village health, and moving local health indicators in a positive change.
Nutrition Month: Leading change in India’s hinterland
With the convergence of people, local bodies, development organisations and government departments, a people’s movement bestows deeper responsibility and deeper-seated impact than efforts implemented in silos.
“Through Jeevika, we are trying to conduct activities both at the household and group level during. Our workers closely work with the beneficiary groups including young mothers, midwives and pregnant women, talking to them about the five sutras of nutrition. During home visits, the local workers explain to pregnant women and their families about the importance of nutritious food and what makes for a balanced meal,” Soumya, Program Manager for Health, Sanitation and Nutrition, Jeevika, Bihar, told.
Sunaina, another Bihar resident, could not feed her firstborn breast milk immediately after birth, nor could she give the child nutritious food after breastfeeding for six months. As a result, her child got malnourished. According to Jeevika, following her presence at meetings and sessions at self-help groups organised by the Society, she was much more aware during her second pregnancy.
Nutrition Month: Leading change in India’s hinterland
Along with bringing diversity in food consumption and planting a nutri-garden where she grows different foods, using her home’s toilet and getting necessary vaccination during her gestational period, ensured a healthy second child and her own well-being.
These examples show how through organised community efforts, rural India is slowly coming at par with the health and living norms that are fast becoming the standard in urban areas. For if the nation is to enter the ‘developed’ league, we must leave no one behind.
In Mumbai eatery chain, humble 'Khichdi' is haute-cuisine.
Chef Prabhakar Nagaraj
Owing to the pandemic, food consumption has become a cautious habit and people are highly conscious of what they are eating and where it is coming from.
“It has given us an opportunity to explore ways to keep food simple, nutritious and how it can be transported safely from one place to the other with limited human handling,” says Chef Prabhakar Nagaraj, Managing Partner, Elior India.
We spoke to the veteran to know about the changes being seen in kitchens in terms of safety measures, ingredients, collaborative dishes and waste management.
Excerpts:
Food safety measures taken by chefs in the kitchen
How Indian kitchens are changing. (Photo: Pixabay)
This pandemic has taken away the exoticism of food from the menu. The masses have switched to basic meals, keeping away from complexity in its preparation and the ingredients used. Food consumption has become a cautious habit and people are highly conscious of what they are eating and where it is coming from. To serve this need, we have switched to pre-packed meals with limited variety as compared to the lavish buffet spreads during the pre-Covid times. We assume that this is going to be short lived. Although this step has restricted the inclusion of the number of dishes served during every meal, safety measures are in place as this step reduces the number of human touch-points.
Food is safe when it is handled by as few people as possible and cooked close to the hour of consumption. The pandemic has given us an opportunity to explore ways to keep food simple, nutritious and how it can be transported safely from one place to the other with limited human handling. We can also use flash-cooking methods. Flash cooking involves cooking ingredients on a very high flame so that the outer surface of the ingredient gets sealed, eliminating any loss of internal juices and thus sustaining the nutritive aspects of the ingredients.
Growing importance of Indian spices in the kitchen in the times of pandemic
We are creating menus that are primarily based on local produce rather than being sourced from other states or the country at large. In the near future, we will witness many international dishes being given an Indian twist and vice versa. Our chefs are handpicked from the best hotels and we are able to translate global food trends to our cafe food with ease.
The food which is delivered is as per the requirement of the clients; even though they may all be from the same geography; they still have completely different requirements from each other. For example, consider Vegetable Au Gratin, a famous western dish where you mix vegetables with cream sauce, grate cheese and bake it in the oven. Here we have substituted cream sauce with Makhani sauce which is typically creamy and slightly sweet. You mix it to the right consistency, add grated cheese and paneer on top and gratinate it. This dish acts as Au Gratin but it actually is Veg Makhani. However, the presentation becomes completely different.
In Mumbai eatery chain, humble ‘Khichdi’ is haute-cuisine.
As Indians, we like to bite into food that tastes Indian but looks very Western. For example, if you bite into an apple pie, it may not just have apple inside; instead it may have Anjeer Badam Halwa. These are some of the innovations that can be brought into corporate cafe especially when there is a growing importance to match the taste buds of consumers in India.
The cooking process stays the same, but you need to start mapping ingredients accordingly. Once you use Anjeer Badam Halwa as a substitute ingredient for a pie filling, it should have good consistency, so that the dough doesn’t become soggy. Otherwise, the whole purpose of using different ingredients gets defeated. From an outsider’s perspective, it is just a pie until you bite into it to relish the Anjeer halwa. Indian foods can be very nutritive, though it all depends on the way you cook it.
Increase in collaborative cuisine to dish out magic on plates
Regarding collaborative cuisines, the type of clients that we cater to need us to be at our innovative best. Their profiles create an opportunity to explore the possibility to innovate, which is what differentiates us from our competitors.
The financial luxury of these clients gives us an advantage to continuously innovate and be ahead of our time when we talk about mundane menus with typical components that we hardly ever think of changing. Our chef-led model acts as an enhancer to explore any opportunity to satisfy hungry tummies.
At the same time, when we stand as a premium catering provider, we look forward to bringing a change rather than the usual food. For example, a regular Aloo Mutter Samosa can be changed into a chicken Fajita Samosa. Basically, you are using chicken which is mixed with Fajita seasoning and flavor the dough with cumin giving a Mexican twist to the Indian cuisine.
You can have a samosa of this nature, but instead of using mint chutney or Tamarind chutney, you can substitute it with Salsa. This is something which we have innovated and is the differentiating factor that we bring to the platter when it comes to cafeteria services. It is a requirement at this point in time because when you present your menu to a corporate crowd who are well travelled, they don’t want to have the same rice, dal and chapati. They look for something different and wish to explore new cuisines.
Restaurants may need to adapt to the ‘new normal’ in dining
Waste management in kitchens
This process is being mapped with our ERP (Enterprise resource planning). Whatever the food requirement for any client-site is, it comes to the ERP. Based on this, the production process is initiated, and the dispensation takes place. This is then tracked basis the sales on the site and if there is a huge difference in expected versus delivered outcomes, the on-site head is responsible for it.
A Repertoire of Culinary Experiences
By doing this, we have witnessed a tremendous reduction in food-wastage and this is something we follow as a process where ensuring minimal food wastage is concerned. This drives complete information about the quantity of production that should take place and the raw materials that need to be used in order to fulfill production. Then, requisition happens based on the raw materials where the purchase happens accordingly. So the complete end-to-end process is tightened.
“Yatha Annam Tatha Mannam,” Prime Minister Narendra Modi recalled the maxim during his Mann ki Baat session a few days back, which signifies that mental and intellectual development is directly related to the quality of our food intake. With the COVID – 19 cases on the rise, good nutrition is critical for one’s survival and for maintaining a better quality of life. National Nutrition Month 2020, aims at throwing light on the importance of �Eating right bite by bite.
Common nutrient deficiencies in India:
Micronutrients – The Vitamins and Minerals that our body needs in small quantities are most often neglected which results in �Nutritional Deficiencies’. These deficiencies are seldom recognized. However, some studies have shown that 80 to 90 percent of Adult Indians suffer from Vitamin D deficiency, 50 to 60 percent are affected by anemia, others being Vitamin B12 and Folate. As much as these deficiencies are getting onto the adults, they are equally affecting the younger ones. 1 in 5 children are being diagnosed with Child Obesity and nearly half of under-5 child mortality is attributable to under nutrition. A child must be provided with essential nutrients so they don’t face immunity problems at a later stage.
While veggies are a great source of nutrients- its fruits that will save you the cooking hassle! Kimaye Health lists down a few fruits that could help you achieve good nutrition levels.
List of 5 fruits you could be missing out on:
Orange – The pandemic’s biggest mystery is our very own immune system and what better than an Orange could help us save the day. Loaded with the goodness of Vitamin C and Folate, Orange makes for a perfect dose of daily nutrition, certainly not the one that you should miss!
Orange juice.
Pomegranates – Pomegranate high on Vitamin C, A & E, with Ruby red seeds that match the color of your blood. Did you know that 100 gm of pomegranate contains 0.3 mg of iron? Yes, the iron-rich fruit, is one of the most common recommendations for fighting anemia (iron deficiency).
Banana -The fruit that’s never out of vogue. Easiest to find, sweetest to taste, apart from all the good that it does to your body Bananas are widely referred to as the Super fruit’ high in potassium, vitamin B6 & Folate help in maintaining a healthy blood glucose level.
Apples -An apple a day keep the doctor away! A delicious source of Iron & suitable when it comes to giving your low hemoglobin levels a boost.
How to stay safe while eating outdoors.
Strawberries – What’s good for you but also good to taste? Yes, the Strawberries- beautiful red fruits with seeds on the outside grace the planet with their taste & beauty. Strawberries are rich in Iron & Vitamin C (helps in the absorption of Iron). We do love the berries, berry much!
While all kinds of vegetables and fruits are equally essential for nutrients, you can start with these for their sweet-snacky nature. It’s time to give up on all that junk food and turn to a nutritious, yet tasty diet. The only way to achieve a healthy body and mind is to tread the path of good nutrition. So make the most of this Nutrition month by carving your food habits into a fruitful-nutritious lifestyle!
Columnist and Restaurant Reviewer Riccha Grrover in an interview with Carlo Scotto, Chef-Owner of XR, Modern European cuisine with Asian influences showcasing restaurant in the heart of London’s fashionable Marylebone neighbourhood. An exclusive for Asian Lite International.
Carlo Scotto – Xier
With over 15 years’ experience working in some of London’s top restaurants – including several Michelin-starred kitchens – Italian-born chef Carlo Scotto opened his first solo venture, Xier and XR in Marylebone, in March 2019.
Through this menu, Scotto’s signature creativity shines through with dishes marrying unusual flavours and experimental techniques. Whilst the menu uses mainly organic British produce, Scotto takes influences from Japan and Scandinavia, where he has travelled extensively.
When not in the kitchen, Scotto travels as much as possible. For him, travelling is less about uncovering new ingredients, and more about discovering the cultures behind the ingredients, and bringing this to the table through his theatrical and experimental cuisine.
XR – interiors bar
With an ever-changing A-la-carte menu, XR champions fresh produce and vibrant flavours in a comfortable and welcoming environment. XR offers a casual version of Chef Carlo Scotto’s formal fine dining menu that he serves in the upper part of the restaurant called Xier. XR pays homage to seasonal produce sourced from organic farms across the British Isles.
RG- What are the top dishes you would recommend a first time diner to try ? How would you describe the food at XR in 3 words? What can diners expect when the book to have a meal at XR?
CS- Everyone who dines with us loves the truffle pasta – it’s a best seller for sure and really delicious, so would be great for a first-time diner. Otherwise, one of the sharing dishes – like the 1kg tomahawk would be a good choice.
The food at XR is seasonal, impressive and delicious.
When diners book at XR, they can expect top quality food in a relaxed and informal yet stylish setting. The team are incredibly knowledgeable and friendly, and always on hand to answer any questions about the menu. I also think it’s fairly safe to say there’s something on the menu for everyone, no matter what they’re in the mood for!
XR T-bone
RG- Do you have a seasonal menu too or is it always a fixed ala carte menu? Where does your menu take its inspiration from?
CS- We have a few core classics that remain, but yes we absolutely change the menu regularly to reflect the best produce of the evolving seasons.
The menu is modern-European, but with a few Asian influences too.
RG-Tell us about the decor, interiors, drinks selection, music and the overall vibe you have created- how does it compliment the meal experience at XR?
CS- The vibe at XR is relaxed and casual, yet still very chic and stylish. The interiors are elegant and inviting, with blush pink walls adorned with deep blue panels for the perfect contrast, complete with bold statement artwork. During the week we keep the music fairly casual, and at weekends it’s more of a party vibe thanks to our Bottomless Champagne DJ Brunch. In terms of drinks, our Head Sommelier Fillipo Carnevale is in charge, with a wine to suit any taste, as well as an extensive cocktail menu.
XR – grilled harissa chicken
RG-Tell us about your sharing mains like salt baked sea bass and other dishes by the kilo- tell us about its exclusive visual appeal of being served by the chef at the tables and how do discerning diners feel when they see a visually appealing freshly made to order sharing mains?
CS- I firmly believe food tastes its best when shared with loved ones, so that’s why I incorporated these dishes into the menu. The 1kg seabass and 1kg tomahawk do look very impressive when presented on a diner’s table, and I think it just adds to the overall experience and makes it that bit more special.
RG- What advice would you give budding chefs and restaurateurs?
CS- Be prepared to work incredibly hard! The restaurant industry is a challenging one, now more than ever and if you want to succeed you need to understand it’s not going to be an easy ride, you need to be fully determined and dedicated. I’d also say find a mentor if you can, someone you admire and who can help keep you on the right path. Never stop learning…
RG- How is the modern European cuisine different from other restaurants in this genre- what makes it unique?
CS- I think our sharing dishes are pretty unique. They are designed to be wow factor dishes and I think we achieve that! In terms of the rest of the menu, we focus on relatively simple dishes, but just done extremely well and using the best produce.
XR floral exterior
RG- How has the pandemic affected the meal experience at XR? How have you kept the restaurant going and what changes do you need to incorporate in your restaurant safe and enjoyable for diners in a post covid era?
CS- The pandemic has not been an easy time at all, and it has hit us hard, as it has done with every hospitality business. We’ve reduced our cover numbers to ensure for plenty of space between tables, we’ve increased our cleaning regime and introduced hand sanitisers throughout the restaurant. Our team also of course wear all the required PPE when working, as their safety is paramount, along with that of the customer. Other than that, we’ve tried to keep things as normal as possible, as part of the joy of eating out is it is a touch of escapism from the everyday, and I think we need that now more than ever.
The menu at XR is made for sharing, with plates that are perfect for get-togethers with family or friends. Influenced by global flavours, particularly from Scandinavia and Japan, enjoy classic dishes from Chef Carlo, elevated by his innovative use of ingredients. Showstopping mains such as sea bream with fennel and orange salad; and autumn black truffle and basil pizza, are sure to impress. Larger dishes – designed to be shared between two or four – like the whole sea salt crusted seabass is surely to write home about!
Attentive service and delectable food in a stylish, elegant ambience are sure the right ingredients to make it a favourite jaunt!
Feed India Campaign celebrates 30 million meals in 5 months. (Photo: vikaskhannagroup/Instagram)
The Feed India Campaign which started five months ago, aimed at providing meals and essential goods to daily wagers and those struggling for livelihood across various parts of the country. Hundreds of food trucks were sent out on roads carrying dry goods, covering thousands of kilometres to provide help.
The campaign initiated by Chef Vikas Khanna left no stone unturned to ensure that one recognises their responsibility and out of sheer humanity provides help to those in need. The endless hard work paid off as it celebrates 30 million meals that have gone. Be it the Bihar & Assam flood victims, dabbawallas, cine artists or NGOs, the campaign has covered extensive areas and touched livelihood of millions around the country.
Feed India Campaign celebrates 30 million meals in 5 months. (Photo: vikaskhannagroup/Instagram)
Talking about this, Chef Vikas Khanna, who has been spearheading the campaign from the US, says, “I am very happy that our purpose and dream of supporting people by providing food has reached a landmark of 30 million. It required a lot of planning and correct execution, but the results have been beyond satisfactory. I am also very grateful to Mukul Madhav Foundation, for helping Feed India Initiative reach far and wide. It is the support of each other that we can touch lives and make difficult times less challenging for those in need.”
With the help of many NGOs and NDRF and other organisations, the initiative has been a successful endeavour. Besides the meals 4 million slippers, 3 million sanitary pads and 2 million face masks have also been distributed.
Ritu Prakash Chhabria, Trustee, Mukul Madhav Foundation says, “Through Feed India campaign, we were fortunate enough to address different segments of the society like transgenders, boatsmen etc and also helped make festivals like Eid and Ganpathi more meaningful for communities in these difficult times. We could reach out to so many people and understand their situation and their needs. We have been supporting our society, hospitals, institutions, various people by providing with life saving medical equipments, medical essentials, grocery kits and much more PAN India. Associating with Vikas Khanna and the Feed India Campaign has further enhanced our initiative. It has been a wonderful journey for us and together we have been stronger in solidarity.”
Eid a symbol of gratitude, unity: MasterChef Vikas Khanna.
More recently, as part of the Feed India Campaign is also distributed 2 million meals during the Ganpati and Shraad times, endorsing the thought that true essence of festivals is in caring for others and giving with pure intent. The meal bags were first offered as Prasadam to Lord Ganesha in Siddhivinayak Temple, Andheri Ka Raja and Lal Bagh Ka Raja, before the trucks will be on their route to distribute food from 7th September with NDRF.
