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.
Columnist and Restaurant Reviewer Riccha Grrover in an exclusive review ofthe iconic Mayfair london restaurant Benares and in conversation with their Executive Chef extraordinaire specialising in nouvelle Indian cuisine-Sameer Taneja, for Asian Lite International.
Sameer Taneja
Chef Sameer spent many years working mainly with French chefs such as Pascal Proyart (2003-2009), Michel and Alain Roux (2009-2010), Joel Antunes (2010- 2011) and Pierre Koffmann (2011-2012).
The much lauded chef Sameer is originally from Delhi, India. He received his degree in culinary arts from Mangalore, on India’s South-West coast. Prior to moving to the UK in 2003 he worked at The Oberoi Rajvilas in the pink city of Jaipur in Rajasthan which is consistently ranked amongst the top hotels in the world by Tripadvisor and Conde Nast.
RG- Tell us about your journey as a professional chef, across kitchens and cuisines? Did you always plan to be a chef or did you dabble into the profession as an extension of a hobby?
ST- Honestly speaking, I have had a challenging but satisfying career journey so far in the culinary world. I have had my fair share of ups & downs, few successes and some failures in my journey as a chef, but surely with plenty of learning!
Interestingly I never really planned on being a professional chef and nor that cooking was a hobby…my interest in food concepts, experimenting, innovating, cooking professionally came by chance and I each day I Thank God for it as this is surely my passion!
This is the second best thing that happened to me in my life – first are my children!
RG- What is like working for a big brand name restaurant kitchen of Benares? How is benares different from all the other high end indian restaurants in central London in terms of what unique food experience you offer?
ST- Benares is an institution in itself. It is a top indian fine dining brand. For me it is a dream come true to be able to cook here. Benares has its own style of food offerings. Our ethos of serving Indian food to discerning diners lies in simplicity yet innovation.
RG- What are the top five dishes you would recommend a first time diner to try ?
ST- I am biased! I like each dish that features on the menu but Oyster & Seabream Chaat, Baked Scallops, Venison, Spatchcock (Butter Chicken Roast) and Mashed Aubergine are very close to my heart and I cannot recommend these enough!
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?
ST- We have a seasonal pre fix 3 courses menu which changes often, a Tasting Menu (7 courses) which changes seasonally and A La Carte menu which is also refreshed seasonally. My menu is always inspired by the good ole home-cooked food from various indian households across the subcontinent and also regional eats offered by street hawkers. I then give it my own spin to showcase it in a globally acclaimed kitchen for the perusal of evolved and seasoned palates of diners in london city who love to dip into those flavours!
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 Benares?
ST- Benares restaurant exudes the beauty and the vibrancy of the holy ‘City of Lights’ in India while creating a strong impression with its striking contemporary design. Guests enter an elegant lounge with hand-crafted India inspired furniture and is complimented by a beautiful pond decorated with fresh flowers, creating a luxurious aesthetic. We have a unique cocktail menu with some Benares signature cocktails along with our Wine selection where styles meet spices! All the elements compliment the meal experience at Benares. It’s all about the balance. Drinks are led by my very talented colleague Jeepson Lopes.
RG- Tell us about some of your highs and lows in the journey as a chef. What keeps you motivated and what’s been your mantra of success? What advice would you give budding chefs?
ST- Highs and lows have been in plenty and have helped me to grow. They are too many to mention! But most importantly for me I try to find positivity in everything; I am in my element when surrounded by smiles. My family and my team support keeps me going. I am far from success, miles to go so I’m still working on my mantra as I discover it!
My only advice to young chefs would be- head down, focus, push and repeat!
RG- What is your personal favourite from the benares menu? What’s your favourite cuisine and restaurant when you go out to eat ? If you weren’t a chef what would you have been doing?
ST- My absolutely favourite is Oyster & Seabream Chaat. This dish is inspired from street hawkers of India, every mouthful tingles your tastebuds with salty, sweet, sour, spicy, umami, bitterness.
I love, love, love it!
I have a soft corner for any home cooked food and It has always been my weakness. I like fish & spice – can I call this my favourite cuisine?!
Baked Malabar Scallop
There are many restaurants I like, but to name few Hoppers, Sabor and Corner Stone.
And oh …I would probably be a Stand-up comedian if I was not a chef!
RG- How has the pandemic affected the meal experience at Benares? How have you kept the restaurant going and what changes do you need to incorporate in your restaurant in a post covid era?
ST- The pandemic have not only effected Benares but the whole FnB industry in general.
Here at Benares we are complying with all the Government regulations for a safer yet the original, gratifying and classy meal experience.
Indian Fine Dining Restaurant with British Flair in the Heart of Mayfair is a food destination, a culinary extravaganza, a lavish food experience to cherish. A food experience here can make any mealtime special and a special occasion even more special! The service is impeccable, the class-act unmatched, the food is worth writing home about, and the passion of the chef along with his team clearly shines through!
Benares Restaurant and Bar since its opening in 2003 has been considered one of the finest Indian Restaurants in the city.
A meal at this Mayfair jaunt is a memorable one, the delectable food memories linger on!
According to the World Health Organization, cardiovascular diseases (CVD) is the number one cause of deaths across the globe, and in India. CVD is also a costly disease to treat and can cause a huge economic burden on the patient, and his/her family…reports Asian Lite News.
For India in particular, CVD has become a severe cause of concern, owing to the disease’s accelerated buildup, early age of onset in the population and the high case fatality rate. Some factors that have contributed to the rise of CVD cases across India include the south Asian genetic makeup and it’s a proneness to the disease, the ever-changing lifestyle, lack of exercise, dietary imbalance and a high intake of saturated and/or trans fats amongst the population.
In the past, multiple studies have also shown that regular consumption of almonds may help reduce low-density lipoprotein (LDL “bad”) cholesterol levels, a recognized risk factor for CVD – especially amongst Indians.
Are men at a greater risk of heart disease than women?. (Photo: Pixabay)
Recent research by Tufts University shows that eating 42.5 grams of almonds each day compared to not eating almonds may help reduce healthcare costs associated with cardiovascular disease among US consumers.
The objective of this study, funded by the Almond Board of California, was to estimate the cost-effectiveness of almond consumption in preventing coronary heart disease through changes in LDL cholesterol levels in the U.S. population, using both short-term base case analysis and 10-year risk prevention. The researchers developed a model to assess the relationship between eating 42.5g of almonds per day versus no almond intake. CVD parameters included the probabilities of increasing LDL levels, developing acute myocardial infarction (MI, or heart attack), MI-related surgeries, and death due to the disease and surgeries and the cost of disease and procedures in the US population in 2012. The cost of almonds used in this research was also factored into the model and was based on price in the US market in 2012, as well.
The base-case model used in this research, which was a study of 150 US adults with increased risk of type 2 diabetes, showed that eating 42.5g of almonds per day would result in an annual cost savings of $363 compared to eating no almonds. The almond eaters had reductions in CVD risk factors including LDL cholesterol, total cholesterol, body weight and Apoliprotein B (also known as Apo-B, the main protein found in harmful LDL cholesterol). These improved parameters decreased the average healthcare costs for treating CVD.
Obesity.
Speaking about the study, Regional Head-Dietetics, Max Healthcare – Delhi, Ritika Samaddar noted: “The study establishes a very positive correlation between almond consumption, heart health, and a derived cost benefit, each of which are relevant for a country like India where CVD cases are rising every day. While the health benefits of almonds have been analyzed by several other studies in the past, this new research also highlights a long term cost advantage of almond consumption which is very unique. So make sure to include almonds in your family and your diet, to lead a healthier and more cost efficient lifestyle.”
When the time horizon was expanded to 10 years, findings were similar in pattern: it cost non-almond eaters $2566 in CVD prevention compared to a cost of just $1806 for almond eaters, or a savings of $760.
Sheela Krishnaswamy, Nutrition and Wellness Consultant said: “The results of this new study are interesting to note. Owing to the genetic makeup, sedentary lifestyle, poor dietary regime and high salt intake, Indians are at higher risk of heart disease. If one develops the disease, it adds to the household’s medical expenses. Therefore, I suggest that people with a genetic history of CVD or those with established risk factors (high BP, diabetes, obesity etc.) for heart disease alter their diets to include a daily dose of almonds, among other things. In the long run, improving your lifestyle will have a positive impact not just on your heart health, but may also reduce overall medical expenses.”
A ‘healthy’ shift in India’s snacking habit.
Based on these analyses, researchers concluded that consuming 42.5g of almonds per day is a cost-effective strategy for preventing CVD in short term and potentially, up to 10 years.
Acknowledging the findings in the study, Madhuri Ruia, Pilates Expert and Diet & Nutrition Consultant commented: “It is interesting to note the long term viability of this study, especially in context of a country like India where CVD is one of the leading causes of mortality. Opting for healthier snacking options like almonds, is a small yet impactful investment that is sure to pay off in the long run, especially for people with high risk to CVD. So the next time you head to the supermarket, stock up on roasted, salted or raw almonds instead of unwholesome or fried snacks, to begin your journey towards a healthier lifestyle.”
Columnist and Restaurant Reviewer Riccha Grrover in an exclusive review of NoriTacos from brand Sugoi JPN and in conversation with the entrepreneur of award-winning food concept Felipe Preece for Asian Lite International.
Felipe Preece
Initially based out of a small dark kitchen under a railway arch in Bethnal Green, and catering to a local pub via a food truck, Sugoi JPN (known for its unique NoriTacos) is now working on a new franchise expansion initiative and plans to launch 10 sites in 12 months during a global pandemic, with two sites already open in South Wimbledon and Palmers Green.
Sugoi JPN is inspired by Tokyo’s ‘Piss Alley’ street food market and Latin America’s street food stalls. A hybrid between Japanese nori and Mexican tacos, the brand prides itself on championing NoriTacos, a crispy seaweed tempura shell shaped like a taco and packed with sushi rice and Japanese-Latin toppings. The secret recipe took a year to develop with particular attention to its structure in order to create the ideal street-food dish that is easy to eat on the go.
For more than fifteen years Felipe and his wife Veronica had been developing Japanese restaurant concepts together providing management, strategic planning, marketing and design and have a proven record of successful concept development.
They have both advised and eaten in different Nihon restaurants around the world including Chicago, Miami, California, Madrid, Barcelona, San Sebastian, Paris, Caracas, Santiago, San Juan, and of course, London. They were the creators and founders of SushiOlé (Madrid 2004-2008), Sushi House (Mallorca 2008-2010), Japo Express (Mallorca 2010-2011), Oh! Sushi (Miami 2011-2012).
In 2012 they came to London and following their working stunts with Aqua, Hakkasan and SSP they self-funded Sugoi JPN and within two years became an award-winning brand.
RG- When did you set up Sugoi JPN and what inspired you towards it?
FP- When we arrived in London five years ago, we realised that the Japanese food market was saturated so we were keen to create something different, unique, simple, but cool (which is what Sugoi means). The hospitality industry is aware that delivered food is an increasingly important feature of urban living, uptake is highest in the capital. Technology has been the catalyst, driving uptake via mobile platforms and digital marketing with full-service delivery platforms opening new channels. As a result, we decided to bet on the dark delivery kitchens to try our crazy cool idea, and we found one in Bethnal Green, which we shared. The kitchen was located down an alley under a railway arch which was coincidental, considering our concept was inspired by Piss Alley (Tokyo).
RG-Tell us about the concept of NoriTacos and what cuisine is it?
FP- We are combining the best of Latin and Japanese, traditions, culture and flavours to get a new intense street food and delivery concept: noritacos. These are 100% fresh & fun, in other words: Eating Japanese – Living Latino.
Nori is the Japanese name for edible seaweed which is primarily used as an ingredient to wrap sushi. Taco is the traditional Mexican dish consisting of a corn or wheat tortilla folded or rolled around a filling.
If we combine the two words, Nori + Taco, we get, Noritaco: A crispy seaweed tempura shell with Japanese-Latin fusion fillings.
RG- Tell us about your journey as an entrepreneur who’s aiming for expansion as the FnB industry is still reeling under the post lockdown impact?
FP- For more than fifteen years my wife Veronica and I had been developing Japanese restaurants concepts together, providing management, strategic planning, marketing and design. We have the knowledge and expertise to create and define restaurants, the brand positioning and expansion, from the initial idea through to the construction, start-up and beyond.
We are professionals who know the Japanese fine dining and casual restaurant industry, with a proven track record of successful concept development. We have also advised and eaten in different Nihon restaurants at cities around the world including Chicago, Miami, California, Madrid, Barcelona, San Sebastian, Paris, Caracas, Santiago, San Juan, and of course, London.
We are also the creators and founders of SushiOlé (Madrid 2004-2008), Sushi House (Mallorca 2008-2010), Japo Express (Mallorca 2010-2011), Oh! Sushi (Miami 2011-2012) and Arepita Sliders (2019 – Currently).
The hospitality industry has hugely been impacted by Covid-19 and it’s all about supporting each other during this crisis and getting through it together.
Most restaurants that closed were pivoting their business to delivery and takeaway, however to continue to generate profit, this is almost impossible. Whilst we were closed, we thought about this issue and how we could get around it and we decided on an exciting partnership.
As so many people know already, owning your own business is not always a piece of cake. It’s very rewarding, but it involves more of your time, energy and dedication. So we wanted to give entrepreneurs an opportunity to run their own delivery kitchen, and professionals who would like to maximise their restaurants or delivery/takeaway business, by adding a successful and multi award-winning concept to it.
We do the training, we give them the right to use our brand, we teach them our know how, etc. Their venue does not need to have our branding, it will work just with online presence. It will help others to make it happen through maximizing their structure (rent, staff, etc) and it will help us to expand our brand at the same time in a professional way. The whole idea is to be able to run a multi-concept kitchen where entrepreneurs can manage their concept and ours simultaneously in the same venue.
We are quite proud of what we have accomplished over the past two years. As you read through this interview, you’ll see why we say, “This is not just a company, it’s a concept!” and we would love to work with more partners to expand this cool concept.
We don’t want to be thought of as someone who only sells ‘franchises’. That isn’t our intention. We’ve designed this business as if we are going to grow together.
RG- Tell us about your current locations, range of menu options? Do you cater to vegan and vegetarians? Where are your current franchises/outlets?
FP- We are delighted with the response of our partnership idea! We have received hundreds of proposals that are currently being taking into consideration, however, we would like to develop a small and controlled expansion. For the moment we have two Sugoi JPN sites open; the first one started trading at the beginning of August in South Wimbledon and it is working wonderfully, better than we expected. The second one opened at the end of August in Palmers Green and it is part of an Italian restaurant that closed to become a multi-concept dark kitchen – it is also working very well.
We are currently in negotiation to open more Sugoi JPN sites in East London and there are a couple of good potential opportunities in the Central area as well. Simultaneously we are launching a new concept of franchise partners inspired by Venezuelan food which has been adapted to meet the needs of the modern consumer during the pandemic. The concept is called Arepita Sliders and the first kitchen opened on September 17th in Tooting Broadway.
Our concept was designed to meet the growing demands of the vegan and gluten-free consumer market as well as online delivery. Our forward-thinking team are also on a mission to tackle one of the biggest challenges we are facing as a global community; food waste.
Both concepts offer options to suit a wide range of palates and dietary requirements.
RG- What are future plans for Sugoi JPN? Does your menu have specials or seasonal dishes or is it the same menu across venues through the year?
FP- With regards to the future, our plan is to develop a controlled small expansion, with ten more kitchens opening in London. After that we can think about opening internationally, maybe in the Middle East, who knows! Things can change so quickly, as we have seen with Covid-19, so it’s about being flexible, and having the capability to adapt to drastic changes quickly and calmly.
Also, we would like to think that in the future our nori shells could be available in retail stores and supermarkets so our customers can make their own noritacos at home.
We are constantly adapting our menu on a seasonal basis to keep up with the latest trends and we do launch cool limited time only dishes, so yes, we have some special dishes once in a while.
RG- What kind of a meal can diners look forward to when they order a meal from your outlet? What’s the kind of vibe you wanted to create with your menu?
FP- We offer a very unique menu. We are a very positive, original, humble brand, and that is our aim, not to be recognised as the best ones, or be in the top 10, we just want to keep it cool, relaxed, friendly, and connect with our customers.
RG- What have been your high points that keep you motivated to be in the food business? What would you say are the challenges involved in FnB start-ups?
FP- Without a doubt, our motivation is the personal satisfaction we feel when we see our guests smile after trying our food and they leave happy.
With regards to the challenges, definitely the lack of passion in the industry, but also the level of initial investment. However, when we speak about street food, there are not as many high risks if we compare it with a brick and mortar restaurant in a local high street that comes with rent and cost pressures, as well as maybe needing refurbing, equipment, an army of staff, etc. You can start your business and develop your concept at a considerably lower risk. I would advise collecting and analysing feedback, improving the logistics, operations, etc before you go and invest half million in a restaurant and realise that you made a mistake – it will save you a lot of time, effort and money.
However, the revenue is proportional-you won’t make as much money at the beginning as you could in a restaurant, but it can be more profitable.
RG- What would you say is the reason of the continued success of your NoriTacos offerings?
FP-Just three words – we are Sugoi!
RG-Any words of advice or inspiration to budding enthusiasts for setting up their own food brand?
FP- Without passion your game is going to be over sooner or later, that is the most important thing. You need to be human, we are dealing with people, not with numbers. This is hospitality and if you don’t have the enthusiasm and love for it, people will notice it. Remember, happiness brings success, not money!
And with the pandemic situation we are currently in, do not see this as a crisis, but an opportunity! Be positive and open your mind and think outside the box. Everyone is starting from scratch, take advantage of it and make this new start work for you.
Sugoi is a Japanese superlative, is an exclamation linked to the positive admiration of talent or power, very used in Japan to describe something that is wonderful or incredible (Cool-Awesome). JPN is the acronym or the international abbreviation for the country of the rising sun. It could be interpreted as the incredible power of Japan, its cuisine, but with a happy Latin twist in the case of their food concept.
