Category: Food

Few days to the year-end festivities and wed all be drowned in festive cheer and great food! The celebrations however are usually accompanied by a lot of wastage. We can be more mindful about our relationship with food by incorporating these small changes into our daily life to reduce food wastage…… writes N. Lothungbeni Humtsoe.

Buy Smart: Stick to your list of needs and avoid impulse buying. Don’t buy in bulk, but make frequent trips to the grocery store instead and coincide it with your jogging schedule or biking time so the trips become fun! This’ll ensure you only buy what you really need.

Store Smart: Proper storage of foods will help keep them at their peak for longer. Not all foods need refrigeration – Potatoes, tomatoes, garlic, cucumbers and onions should be stored at room temperature. Some fruits and vegetables produce ethylene gas that causes early ripening (or rotting) of foods that are sensitive to ethylene. These should always be stored separately. Foods that produce ethylene gas include bananas, avocados, tomatoes, cantaloupes, peaches, pears, green onions. Store them in separate bags and away from ethylene-sensitive foods like potatoes, apples, leafy greens, berries and peppers to avoid premature spoilage.

Refrigerate Smart: Stock your fridge using the FIFO method (First in, first out). Place newly bought foods behind older ones. For example when you buy a new carton of berries, place the newer package behind the old one. This helps ensure that older food gets used, not wasted. Also when you’ve kept leftovers in the fridge, keep them in glass containers so you don’t forget about them.

Smoothie Smart: While the stems, ends and peels of many items may not be appetizing in their whole form, adding them to a smoothie is a way to reap their nutritional benefits. Spinach leaves and stems that turn soggy after just a day or two in the kitchen, can be stored in the freezer and be used to make a super healthy smoothie.

Upcycle Smart: Get innovative with leftovers and turn them into delicious sandwiches and rolls. Leftover white rice can be turned into delicious tomato rice the next day, or even a fried-rice, and leftover sabzis can be used to make healthy parathas and sandwiches!

Order Smart: Be mindful of the quantity of food you order at restaurants. When you’re unable to finish, always ask for it to be packed to bring back home. Today there are multiple restaurants that have a special small-plate menu: an initiative that has effectively proven to reduce leftovers.

Dineout Passport, a dining out membership by Dineout, has recently launched a #FeedTheFuture campaign. The initiative aims to raise awareness towards food wastage and encourage the adoption of sustainable practices in restaurant and home kitchens. In order to encourage their users to reduce wastage in their own kitchens, Dineout Passport has launched the “Cook Smart” series – an Instagram TV (IGTV) series featuring chefs from top restaurants in India, who are sharing zero-waste recipes.

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The Federation of Hotel & Restaurant Associations of India (FHRAI) on Sunday welcomed Food Safety and Standards Authority of India (FSSAI)’s decision to make registration for home-cooked food sellers mandatory.

The apex Hospitality Association has stated that food operators, whether operating from home or from dark kitchens, should be regulated for cleanliness and hygiene. If a law is applicable for hotels and restaurants, then it should be applicable to any such businesses that serve food.

It has also pointed out that unregistered, unregulated Food Business Operators (FBOs) may not be maintaining hygiene standards, which is detrimental to the interest of consumers and poses health risks.

“FSSAI has responded to our plea and is taking to task any such unregulated and illegal dark kitchens. Quite a few of these are actually funded and run by the Food Service Aggregators (FSAs) to escape responsibilities attached to operating restaurants legally and of course, also taxes. This causes a huge loss to the State and the exchequer. Not to mention the questionable hygiene standards, because there is no one to monitor and they are not registered under FSSAI,” Gurbaxish Singh Kohli, Vice President, FHRAI said in a statement.

“The FSAs are actually promoting illegal business under the guise of discounts and unreasonably low prices on food. If the FSAs stop listing such illegal businesses on their apps, these businesses will automatically follow legal compliances and apply for licenses considering most of their sales are almost entirely dependent on these delivery apps,” added Kohli.

The FHRAI has also emphasized on the need for creating a level playing field for all players in the hospitality enterprise. It has said that several dark kitchens are operating without any conformation to standard hospitality or kitchen hygiene practices. With no such regulations or checks applicable to their business, they may be putting the health and lives of consumers at risk.

“Restaurants and hotels are subjected to rigors of State and Central laws for operating Food businesses, but these illegal dark kitchens operate without any license. They have no need or requirement for adhering to any norms especially, hygiene and cleanliness related which all registered restaurants and hotels follow. This is unfair, unjust and most importantly it disadvantages ethical businesses despite doing the right thing,” said Hotel and Restaurant Association (Western India) (HRAWI) Vice President Pradeep Shetty.

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Model-turned-chef Sarah Todd says she loves exploring and drawing inspiration from relatively unknown regions of India. The restaurateur reveals, “I get my greatest inspiration from eating with local families who generously invited me into their homes. It is these intimate affairs and stories that truly embody Indian food.”

In an interview with Todd who owns the restaurant Antares, in Goa, talks about her experiences in India, her journey in through the Indian food industry. Read excerpts:

Q: What attracts you to the culinary culture of India?

A: From the moment you step onto a street, whether it’s bustling Mumbai or a village out of the city, you are immersed in its colours, sounds, aromas, and energy. It is exhilarating. From homes to the street food hawkers and family restaurants, food is an integral part of India’s culture. Recipes are a family’s legacy handed down from one generation to another.

Some of my fondest memories are cooking with local families in Goa, Assam, and Rajasthan as they prepare these meals with love and technical perfection. It is awe- inspiring and I try to replicate this dedication to craft in my own recipes. India inspires me in many ways, from the warmth of the locals, the culture, the community spirit, and their propensity to enjoy themselves. If you’ve ever been to Antares, you’ll know what I mean!

This is what brings me back to India. I feel comfortable here which is why I call India my second home.

Q: Can you describe the moment you knew you wanted to quit your modelling career and venture into the culinary world?

A: I have always been creative and even while modelling I worked in other fields which kept me busy. In hindsight, I suppose I was always searching for a career that satisfied that creativity. It wasn’t until I had my son Phoenix, that I developed a passion for cooking.

Healthy food was always a focus, but I soon realised that, if I was going to get him to eat it, it also had to be tasty.

It was while I was modelling in London that I decided to enrol in the Diploma de Cuisine program at Le Cordon Bleu. I’d given myself a year to make it in the culinary world. I figured I was still young enough to go back to modelling if it didn’t work. I topped my class and after applying to MasterChef, I was accepted into the top 50.

Q: How do you manage to curate exotic Indian cuisine keeping in mind the sensitivities of the diverse population here?

A: I have travelled to many parts of India and its diversity never ceases to amaze me. Cuisine changes, not only from state to state, but village by village. I love exploring and drawing inspiration from relatively unknown regions of India. I get my greatest inspiration from eating with local families who generously invite me into their homes. It is these intimate affairs and stories that truly embody Indian food. I am also a street food junkie and India’s street food is second to none.

Q: How do you think we can uplift the food producers in India as well as Australia?

A: The provenance of food in Australia is becoming a trend. Many of us want to know where the food comes from, how it is produced, and delivered to us. Schools are now cultivating their own veggie gardens. Students understand how much hard work is needed to get the food onto the plate.

Australia is one of the most food secure nations in the world and exports 70 percent of our agricultural production. However, I think we take our farmers for granted and much needs to be done to support them.

Most restaurants now include the provenance of ingredients on the menu which creates a connection to the products and the producers. Buying local and seasonal produce is also a great way to support farmers. I follow this philosophy for my menus in India.

Q: Your experience at the Australian Open Chef Series ‘The Perfect Serve’?

A: ‘The Perfect Serve’ is a five-part documentary series that follows me, Analiese Gregory and Bo Songvsava as we undertake the daunting task of serving a five-course menu at the Australian Open. Viewers get an insight into the behind-the-scenes preparations and follow the journey across different countries, cultures, and cuisines.

It was an honour to be invited to be part of the first all-female AO Chefs Series which is one of Australia’s most prestigious culinary events. Australians know me from my time on MasterChef and the My Restaurant in India documentaries. However, my cooking style has changed dramatically since MasterChef. Because of my time in India, I developed a unique Indian Australian cooking style, and this would be the first time Australians would have the opportunity to try it. To be honest, I was a little nervous. I began to relax though when the plates came back to the kitchen empty. The response was amazing. Diners were treated to the best Australian produce with flavours of India that some had never heard of before.

Q: Being a single mother, what would you like to tell the ‘mompreneurs’ out there?

A: Women possess unbelievable inner strength, but it is inevitable that we have a sense of guilt when work takes us away from loved ones, particularly our children. Overcoming this guilt has been my biggest challenge, especially in the early days. It is important to master the art of work/life balance. I am still working on this but when I am with my son, he has all my attention. Now that he is a little older, he understands I must be away sometimes, and technology allows us to talk face-to-face.

As Mompreneurs our blood, sweat, tears, heart, and soul go into making our business a success, but we must also take time out for ourselves. If we are happy and healthy, that will have a positive effect on our personal and business relationships.

Q: Which food has taken you the longest preparation time till date? Was it worth the effort?

A: My dessert for the Australian Open Chefs Series in 2020 took three days to prepare. In keeping with the Indian theme, I created a dessert with serious character, inspired by the refreshing sol kadhi. It consisted of a layered dome paired with lychee and rose gelato. To add drama and personality I served it with a shattered rose.

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 In the backdrop of consumers evolving preferences and its resolve to create a positive environmental footprint, ITC Ltd.s Fabelle Chocolates has launched a guilt-free indulgence in the form of an Earth Positive chocolate called Fabelle La Terre…Puja Gupta.

It is inspired by nature and re-imagines the planet Earth in a praline format made with only two ingredients, Indian cocoa from Idukki Mountains in Kerala and honey from Karnataka. The chocolate has been hand crafted with 100 percent Indian/single origin chocolate filled with 33 percent honey.

Launched at a virtual event, Fabelle La Terre creates a multi-textural, multi-sensorial experience. The Indian Cocoa bean, known to have acidic notes and leave a harsher, bitter after taste has been paired with Karnataka honey, known for its pleasant, floral taste notes to balance, complement and bring alive the true flavours of both ingredients.

In appearance, Fabelle La Terre praline represents earth elements. The shell which is made of 100 percent dark chocolate represents Earth’s surface, encasing a blend of cocoa and honey, representing abundance of water on the planet as it makes up 3/4th of Earth’s surface. Since honey has a unique property to remain fluid even at low temperatures or in the refrigerator, it also makes it an ideal ingredient to enliven the concept. The chocolate is also gluten free, nut free, lactose free, with no artificial ingredients, no preservatives and is vegetarian.

Commenting on the launch Anuj Rustagi, COO – Chocolate, Coffee, Confectionery and New Category Development .Foods Division, ITC Ltd, said: “Delivering unparalleled and one-of-its-kind chocolate experiences form a major part of Fabelle’s core philosophies. The current situation has made all of us conscious and aware about the critical need to preserve the environment and embed sustainability in our thought and action. The launch of Fabelle Earth’ is our first step towards contributing to the mother earth and we look forward to consumers supporting this endeavour”.

A box of 10 Fabelle La Terre pralines will be available at a price Rs 1,500 and viable on made to order basis across all top 6 metros.

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Has your toddler been refusing to poop in the toilet? Does he/she cry or make faces while passing stool or has the frequency of pooping reduced to less than thrice a week? If you’ve noticed any of these signs, then it’s possible that your child is constipated…writes Puja Gupta.

But there’s no need to panic. Many children go through chronic constipation. Studies have found the prevalence can be as high as 29 per cent, and constipation is most commonly seen in kids when they are 2-3 years old. This is usually the toilet training phase which can prove challenging for both mothers and children.

Understanding digestive health

A healthy digestive system can effectively break down food, absorb essential nutrients and eliminate undigested components smoothly. Trillions of good bacteria in the gut including Bifidobacterium and Lactobacillus aid these functions and contribute to digestive health.

Moreover, 95 per cent of the hormone serotonin, which regulates emotions, is found in the gut. And 70 per cent of the immune system is active in our digestive system.

What to do if your child is constipated

Constipation is not a trivial matter. Even if a child sees temporary relief, relapses can disrupt the toilet training process. Frequent straining can cause painful anal fissures. The fear of passing painful stools often leads to a vicious cycle: children hold their bowel movements, which in turn hardens the stool and makes it more painful to poop.

There are many home remedies that parents can consider. Increase fluid intake by encouraging your child to drink more water or homemade fruit juices. Including exercise as part of their daily routine also helps stimulate digestion. Naturally, a healthy and balanced diet is vital, and it also helps to set specific meal times and give children smaller portions to let them eat slowly and prevent overeating.

Yet there are situations when constipation still persists. Supplementation with an appropriate prebiotic could help. Prebiotics (not to be confused with probiotics) are non-digestible food ingredients which play an important role in digestion.

Dr. Neelam Mohan, Director, Pediatric Gastroenterology, Medanta, said, “Despite the fact that about one in three children faces constipation during toilet training, child gut health can often go unaddressed. In my experience, parents report child constipation late and usually continues with home remedies for a month or two before seeking help. Timely and sustained treatment is important to establish consistent and healthy toilet habits. Palatable child-friendly prebiotics can not only help relieve constipation but also promote better long-term digestive health in kids.”

Prebiotic supplements release nutrients that encourage the growth and activity of friendly’ digestive bacteria while reducing the levels of �bad’ bacteria. They can relieve the symptoms of childhood constipation by softening stool and facilitating regular motion.

Prebiotics are commonly found in fruits and vegetables such as bananas, onions, garlic and leeks. But if your kid is a fussy eater, then what are your options?

There are innovative, child-friendly formats available, explains Dr. Srirupa Das, Medical Director, Abbott India. She says, “Constipation requires a long-term solution that is compatible with setting a regular toilet habit. Through it is treatable, our research shows that only 30 per cent of parents consult their doctor on time and paediatricians observe frequent relapse due to non-adherence. Responding to this need, we have launched Duphalac Bears in India, which is a new product featuring fruit-flavoured gummy bears containing the prebiotic lactulose. This safe, child-friendly food supplement promotes healthy intestinal balance and bowel regulation to promote digestive health.”

A healthy digestive system is paramount to children’s physical growth and mental development. Ensuring your child has a balanced diet, engages in regular physical activity and stays hydrated will go a long way, and appropriate supplements can help ensure they receive all the nutrients they need for a healthy body and good intestinal health.

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