Everything You Need To Know About Turmeric

Everything You Need To Know About Turmeric

This Incredible Spice Is A Potent Medicine Turmeric has found itself in the spotlight in recent years for its legion of health benefits; certainly, this not without reason. While many spices possess potent health-promoting properties, turmeric is particularly useful and powerful when it comes to supporting health and fending off disease. Science continues to affirm that this age-old spice can be very beneficial for good health, something our ancestors knew thousands of years ago. The History of Turmeric Turmeric, like other spices, has been around for millennia and has been used since antiquity as a medicinal remedy. As long ago as 4,500 years, turmeric has been a part of Indian culture and cuisine and was woven into Ayurvedic medicine tradition, which is a type of holistic medicine developed by ancient peoples in that region of southern Asia. It was believed that turmeric had the ability to increase energy, improve digestion, relieve gas, rid the body of parasites, relieve pain due to arthritis and help eliminate gallstones. Turmeric was also used in religious practices. Importantly, turmeric was also used to produce vivid, yellow dyes for clothing. Turmeric spread eastward from South Asia to China and west to western Africa throughout the middle ages. Turmeric became an important part of cuisine in middle eastern and African cultures as it spread through those regions; simultaneously, it was also used medicinally. By the 18th century, turmeric would be brought as far west as Jamaica. Today, turmeric is cultivated worldwide in tropical regions and is widely available year round. Turmeric and Culinary Traditions Turmeric has a strong flavor and yellow hue. It is largely what lends India curry its flavor and appearance. It is used both in savory and sweet dishes in Indian and Middle Eastern cuisine. It is thought that in rural areas of India, people consume between 200-1000mg per day of turmeric in some form. Turmeric’s use in cuisine today is widespread. However, today turmeric is used as much for its color as it is for its flavor. Color extracted from turmeric is used in a wide variety of processed foods––everything from cake icing to cereal to dairy products. Production of Turmeric The scientific name for turmeric is Curcuma longa . The part of turmeric used as a spice is actually a rhizome, which is a root that is similar in appearance to ginger. Turmeric is cultivated worldwide in tropical regions and requires significant rainfall. Despite its worldwide cultivation, as much as 80% of the world’s supply of turmeric is cultivated in India. Indian turmeric contains high amounts of the active component, curcumin––the component thought to confer so much of turmeric’s health benefits. For this reason, India turmeric is considered the superior strain of turmeric. What is in Turmeric? Turmeric has over 100 compounds that have been isolated, but among those, curcumin is the active component that is thought to lend turmeric its legion of health benefits. There are a few different curcuminoids found in turmeric, including curcumin demethoxycurcumin, 5’ -methoxycurcumin, and dihydrocurcumin. These components are all anti-oxidants. Curcuminoids make up between 5-6.6% of the turmeric root in its natural state. Curcuminoids are not the only beneficial components inherent in turmeric, however. It is also a good source of potassium, manganese, and iron. Turmeric is also high in beneficial fatty acids, which are also thought to be partly responsible for its benefits. What Are The Health Benefits of Turmeric? Turmeric has been used as a medicinal herb since antiquity, but in recent years, science has begun to affirm many of these claims. Simply put, turmeric has been proven to promote health and help prevent disease. Turmeric Is Anti-Inflammatory One quality of turmeric that makes it particularly beneficial is that it is highly anti-inflammatory. Chronic, low-level inflammation, of course, is thought to be a key factor in a wide range of diseases. This means that turmeric’s potent anti-inflammatory properties quite possibly make it beneficial against many diseases, including cancer, heart disease, diabetes , autoimmune and many others. Turmeric’s anti-inflammatory properties, however, also make it highly beneficial against pain, as well. Turmeric has been studied for its use against pain, such as pain from arthritis. Often, it has been shown to be as effective as certain prescription anti-inflammatory medicines and works in similar ways to these without the list of side effects. Turmeric Has Anti-Cancer Benefits Turmeric’s anti-cancer benefits extend to both cancer prevention and as a possible treatment for cancer. Supplemental turmeric has been shown to prevent cancer from forming in the first place, making it a powerful disease-prevention tool. This is likely due to its antioxidant properties. Turmeric might be especially protective against cancers in the gastrointestinal tract, such as colon cancer––one of the most prevalent cancers in America. Turmeric has also been shown in the lab to kill cancer cells, but its use towards this end is still being studies in the body. It is, however, known to halt angiogenesis, which is the formation of blood vessels that would feed cancer tumors. Turmeric Has Benefits for The Heart Turmeric is known to be beneficial for multiple factors complicit in heart disease. Turmeric is thought to support endothelial cell function; endothelial cells are the cells lining blood vessels and are responsible for regulating blood pressure, clotting factors, and other functions. Turmeric is also thought to possibly help promote healthy cholesterol levels, but this requires more study. Likely, turmeric’s anti-inflammatory properties are among the most beneficial properties as it relates to heart health. These might help prevent cholesterol from oxidizing into plaques that clog arteries and lead to heart disease. Turmeric’s antioxidant properties are likely also beneficial in this regard. Turmeric Protects Against Brain Diseases Alzheimer’s is one of the most common forms of brain diseases that lead to dementia, but people in India have one of the lowest rates of Alzheimer’s disease. For some time, the high consumption of turmeric has been thought to play a role. Turmeric can penetrate the blood/brain barrier, and it is thought that its anti-inflammatory properties might work to prevent the development of the plaques seen in Alzheimer’s disease. There are few effective treatments available for Alzheimer’s and no cure, and much research is still needed in regards to turmeric being used as a treatment, but it’s role as a preventative agent might be particularly useful. Curcumin From Turmeric Might Have Benefits For Depression Curcumin has been studied for its use as an anti-depressant and has shown promise therein. In one controlled trial, curcumin was studied against a well-known anti-depressant drug. It was concluded that curcumin performed as well as the leading medication. However, it is important to note that those who took both the medication and curcumin experienced the best results. Turmeric Is Anti-Fungal Turmeric possesses anti-fungal properties similar to garlic, ginger, and other spices. This makes turmeric beneficial for the Kaufmann Diet in particular. In some studies, curcumin was as effective as some anti-fungal drugs. How Can I Incorporate Turmeric Into My Kaufmann Diet ? Ultimately, the health benefits of turmeric are profound enough that everyone should likely consider using turmeric on a regular basis. Fortunately, turmeric affordable, widely available and is easy to add into your Kaufmann Diet. Certainly, given its potent Anti-fungal properties, it is highly encouraged for those following the Kaufmann Diet. Usually, you can buy turmeric in the spice aisle, and this is an easy way to add it into your regimen. Look for organic varieties when possible. Turmeric is often available in its rhizome, or root form, too. Usually, you can find it next to the raw ginger root in your produce section. Much of turmeric’s disease-fighting ability is attributed to the active component known as curcumin. While turmeric is a good source of curcumin, concentrated curcumin supplements might be one of the best ways to get therapeutic doses of curcumin. Curcumin, too, can also be difficult for the body to absorb, which is why extracts like piperine (a black pepper extract) are added; these can enhance absorption, allowing your body to glean the full benefit of curcumin. These supplements are available at most health food stores. Supplemental curcumin might be beneficial for those wanting to glean the maximum potency of turmeric’s Anti-fungal properties. These supplements can usually be incorporated safely into your regimen.** Remember that it is important to rotate your anti-fungals for maximum efficacy against yeasts and fungi. **For people on certain medications or with certain conditions, adding turmeric or curcumin into your regimen is something you should likely consult your doctor about first. Anytime you begin a new exercise regimen, supplement regimen, or diet, it is always recommended to ask your licensed healthcare provider first.

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60% travellers more comfortable with Indian food on international trips

Home > Business > 60% travellers more comfortable with Indian food on international trips 60% travellers more comfortable with Indian food on international trips PTI 2019-03-11T21:34:09+05:30
Mumbai: With rise in the number of outbound travellers, a survey has revealed that 60 percent are more comfortable with Indian food during their international trip.
While 30 percent are fine trying out all cuisines 83 percent of travellers had to miss a meal during international trip due to non availability of Indian Food, according to MakeMyTrip’s Outbound Travel Survey 2019.
The survey is based on a four pronged online survey that was conducted by MakeMyTrip in January that included more than 1,200 respondents who had booked international travel recently on the platform.
Further, the survey revealed that on an average Indian spend Rs 25,000 per person on shopping while on an international trip, with 17 percent of them spending over Rs 50,000 and 27 percent spending up to Rs 10,000.
About 45 percent respondents said they have at least once passed off a gift purchased in India as one brought from their overseas trip.
Indians usually prefer buying chocolates (49 percent), followed by fashion apparel and accessories (17 percent) in their international trips, it added.
Meanwhile, 32 percent parents, with young kids less than 5 years, said they have travelled overseas leaving their kids with family members back in India.
According to the survey, beach destinations continue to be the the most preferred international destination by 71 percent Indian travellers.
About 50 percent respondents sometimes add check-ins on social media to let their friends know they are travelling while 80 percent do it at the originating airport.
While 69 percent of the travellers sometimes post photos of their international travel on social media, it added.
Vipul Prakash, Chief Operating Officer, MakeMyTrip said, “With the rise in disposable incomes and ease of planning and booking travel online, the number of Indians travelling overseas is growing phenomenally. Interestingly, a large chunk of this growth is coming from travellers in tier II-III cities.”
It revealed that one third travellers prefer to stay at 4-5 star hotels, 44 percent prefer to stay at mid-range and 13 percent prefer to stay at alternate accommodations.
About 70 percent respondents feel very uncomfortable drinking tap water as done in many countries, during the international trip.
It found that 51 Indian prefer staying at the City Center and 26 percent closer to the transit hubs.
Toilet paper instead of water in the toilets (52 percent) is the most irritating thing for Indians travelling abroad followed by different power sockets (39 percent) and non-availability of Indian Food (36 percent), it added.
Toiletries, grooming kit followed by stationery and shoe care kit are the top items that travellers carry along with them while checking out of the hotels, the survey revealed.

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Building My First Chatbot With SAP Conversational AI And Connecting It With Slack

March 11, 2019 16 minute read Building My First Chatbot With SAP Conversational AI And Connecting It With Slack 1 Like 47 Views 0 Comments Introduction to chatbots
Chatbots are basically “talking” robots that get certain tasks done automatically. Conversations with chatbots can be either audio or textual.
Examples can be asking Alexa to turn lights on or off (audio), chatting with a Domino’s Pizza chatbot on Facebook Messenger to order pizza (textual), or use an airline chatbot online to book flights (textual).
Of course, most of you would like to chat with chatbots as if you are talking to real people, and this is where Natural Language Processing (NLP) comes into play to add more humanity and intelligence to chatbots.
SAP Conversational AI is a great platform utilizing NLP to help users create intelligent chatbots that can get things done while sounding more like humans. The intention of this tutorial is to help you build a chatbot integrated with Slack to search for restaurants on Yelp.
We call this chatbot “ Food4U ”. You can find this project at https://cai.tools.sap/dennis2018/food4u . STEP 1 – Create a working chatbot on SAP Conversational AI
First visit https://cai.tools.sap/signup and create your own account. After you have created an account and logged in, click on “ + NEW BOT ” blue button to create a new chatbot. To see how I created the “Food4U” chatbot, watch my video . Step 1.1 – Create chatbot
Now (1) select all skills for your new bot, (2) named the new chatbot “food4u_demo”, (3) select “Public” radio button, and (4) click “CREATE A BOT” blue button to create this new chatbot! After a few seconds, you are at “Train” page of “food4u_demo” chatbot. Now remove intents you don’t need.
Only keep these intents (no, yes, say-thanks, goodbye, and greetings), as shown below: Step 1.2 – Create intents
We need to create 4 new intents: restaurant_start, restaurant_search, restaurant_type, restaurant_city.
These intents are designed to trigger “Skills” that will take actions needed to make this “food4u_demo” chatbot work.
The “ restaurant_start ” intent is to help trigger your chatbot to show “Food4U” start page.
To create this, at “Train” page click “Create” button, and at pop-up name your intent “ restaurant_start ” than click “CREATE INTENT” button.
After that, at “ restaurant_start ” intent page type in expressions at “Add an expression” textbox, and hit enter.
Expressions for you to add for “ restaurant_start ” intent can be “food now!” or “I’m hungry”, as shown in the second image.
You can be creative here, you will have to add at least 10 expressions for each intent. The “ restaurant_search ” intent is to help initiate the restaurant search process.
To create this, at “Train” page click “Create” button, and at pop-up name your intent “ restaurant_search ” than click “CREATE INTENT” button.
After that, at “ restaurant_search ” intent page type in expressions at “Add an expression” textbox, and hit enter.
You will need to add expressions for the “ restaurant_search ” intent, you can try different variations of the word “Restaurants” (restaurants, restaurant, Restaurants, Restaurant): For “ restaurant_type ” intent, follow similar process mentioned earlier to create this intent.
For “ restaurant_type ” intent, create as many expressions (e.g. I want Korean food) as you can.
This will train the chatbot into understanding your requests on the type of restaurants with higher accuracy, so to proceed to ask you the city location (e.g. Seattle) of restaurants you are looking for.
Note that words like “Chinese” and “Korean” in your expressions will be labeled as NATIONALITY entity, so you have to relabel them as CUISINE entity.
To create this CUISINE entity, you can click to expand an expression like “Polish” (see it originally got labeled as NATIONALITY, at the screenshot below), highlight “Polish” and enter “cuisine” to finish the process.
After this is done, not only CUISINE entity got created, the expression “Polish” is now labeled as an CUISINE entity! Now for “ restaurant_type ” intent, you are free to re-label all the expressions’ NATIONALITY keywords (e.g. Chinese, Russian, Korean, etc.) to be CUISINE entity keywords.
For example, for the expression “I want Indian restaurants”, click to expand the expression and see that the word “Indian” got labeled as NATIONALITY, and simply highlight the word “Indian” than click on CUISINE green tag (see screenshot below).
After that, the word “Indian” in the expression will be seen as a CUISINE entity!
After re-labeling many expressions, for any new expressions like “I want African food” you created from now on, the platform should automatically re-label all NATIONALITY keywords like “African” to be of CUISINE entity, because you already trained it to automatically recognize which words in expressions are of CUISINE entity! For “ restaurant_city ” intent, follow similar process mentioned earlier to create this intent.
For “ restaurant_city ” intent, create as many expressions (e.g. I want restaurants in San Jose) as you can.
This will train the chatbot into understanding your requests on the city location of restaurants with higher accuracy, so to proceed to display a “card” that gives you a button you can click to search for restaurants of specific type/city on Yelp.
Below is a screenshot of “ restaurant_city ” intent page with many expressions disclosing which geographical location the user wants for the chatbot to search for restaurants: After creating all 4 intents, you click on the “Train” tab to enter the “Train” page. In here, for the first 4 intents, you can see entities that are being used to train the chatbot in these 4 intents: Step 1.3 – Create skills
After creating all the intents you need, you will have to build skills that can utilize the intents for the bot to do what you really want, which is to search for restaurants of specific type/city you desire on Yelp!
Next to “Train” tab, click “Build” tab to build skills for your bot.
First remove all skills you don’t need, you should only leave these 3 skills (greetings, small-talk, fallback) as shown in the screenshot below: Now you can create these 4 skills: restaurantstart, restaurantsearch, restauranttype, restaurantcity.
To create each skill at the “Build” page, click on “+ Create skill” button on the black menu, and at resulting pop-up page type in the name of the skill followed by clicking “CREATE SKILL” button to finish creating the skill: Repeat the same process 4 times to create these 4 skills: restaurantstart, restaurantsearch, restauranttype, restaurantcity.
Now you should these 4 skills at the “Build” page: But now these 4 skills are simply empty containers. You need to program appropriate action(s) into each of the 4 skills, allowing this chatbot to do what a user wants or expects.
At the same time, you need to set-up trigger(s) for each skill, so to command the skill to perform the desired action(s) when all the trigger requirements are being fulfilled.
Without setting the trigger for a skill, the skill will never get cues to perform actions (like a light bulb without a switch to turn it on). Step 1.4 – set up trigger/actions of “restaurantstart” skill
The “ restaurantstart ” skill will perform the action of displaying the welcome page, and this skill should be triggered whenever an user entered an expression relevant to “restaurant_start” intent.
To make sure the “ restaurantstart ” skill will do as mentioned above, first click on “ restaurantstart ” skill you see on “Build” page and set-up the trigger/action for the skill.
First you click on “Triggers” tab, type in “ @restaurant_start ” at textbox and click “SAVE”, and you should see this: Now click on “Actions” tab, click on “ADD NEW MESSAGE GROUP” button.
After that, click “SEND MESSAGE” button followed by selecting “Card” message type.
Than I added image to the card by inserting the link https://tinyurl.com/y77t4cp7 at “Your image url” section of the card: At “Title” and “Subtitle” section of the card, type in appropriate messages as shown at the screenshot below, and click “SAVE” blue button: Congratulations, you successfully set-up trigger and action for “ restaurantstart ” skill! Now click on “Build” tab, and move onto “ restaurantsearch ” skill, to get ready to set up trigger/actions for this. Step 1.5 – set up trigger/actions of “restaurantsearch” skill
The “ restaurantsearch ” skill will perform the action of telling a user to enter a restaurant type (e.g. Indian).
This skill is triggered whenever a user entered an expression relevant to “ restaurant_search ” intent.
To make sure the “ restaurantsearch ” skill will do as mentioned above, first click on “ restaurantsearch ” skill you see on “Build” page and set-up the trigger/action for the skill.
First you click on “Triggers” tab, type in “ @restaurant_search” at textbox and click “SAVE”, and you should see this:
Now click on “Actions” tab, click on “ADD NEW MESSAGE GROUP” button.
After that, click “SEND MESSAGE” button followed by selecting “Text” message type.
Then add the statement “What type of restaurants? For example, Chinese food, Korean food, Italian food, etc.” into the text box, and clicked “SAVE” button.
Now you should see this: Congratulations, you successfully set-up trigger and action for “ restaurantstart ” skill!
Now click on “Build” tab, and move onto “ restaurantsearch ” skill, to get ready to set up trigger/actions for this. Step 1.6 – set up trigger/actions and requirements of “restauranttype” skill
The “ restauranttype ” skill will perform the action of telling a user to enter a city location (e.g. Chicago).
This skill is triggered whenever a user entered an expression relevant to “ restaurant_type ” intent.
To make sure the “r estauranttype ” skill will do as mentioned above, first click on “ restauranttype” skill you see on “Build” page and set-up the trigger/action for the skill.
First you click on “Triggers” tab, type in “ @restaurant_type ” at textbox and click “SAVE”, and you should see this:
The “ restauranttype ” skill is more complex than the previous 2 skills we have created, for it involves memory access to CUISINE entity variables, so to later tell the chatbot the CUISINE requirements the user wants (e.g. Korean) in searching for restaurants.
So we need to set-up the “Requirements” of the “ restauranttype ” skill.
To do so, click on “Requirements” tab and input as followed (#cuisine as cuisine): Now click on “Actions” tab, click on “ADD NEW MESSAGE GROUP” button.
After that, you will see a link for “ADD CONDITION”, click on it and set condition as shown below (the condition is: if @restaurant_type is-present AND #cuisine is-present ):
Now click “SEND MESSAGE” button followed by selecting “Text” message type. Then you add the statement “So you want {{memory.cuisine.raw}} food restaurants. At which city?” into the text box, and click “SAVE” button. Now you should see this: Congratulations, you successfully set-up trigger, requirements, action for “ restauranttype ” skill! Now click on “Build” tab, and move onto “ restaurantcity ” skill, to get ready to set up trigger/requirements/actions for this. Step 1.7 – set up trigger/actions and requirements of “restaurantcity” skill
The “ restaurantcity ” skill will perform the action of displaying a “card” allowing a user to click to search for restaurants of specific type/city on Yelp in the browser.
This skill is triggered whenever an user entered an expression relevant to “restaurant_city” intent.
To make sure the “ restaurantcity ” skill will do as mentioned above, first click on “restaurantcity ” skill you see on “Build” page and set-up the trigger/action for the skill.
First you click on “Triggers” tab, type in “ @restaurant_city ” at textbox and click “SAVE”, and you should see this: The “ restaurantcity ” skill involves memory access to LOCATION entity variables, so to later tell the chatbot the LOCATION requirements the user wants (e.g. Seattle) in searching for restaurants.
So we need to set-up the “Requirements” of the “ restaurantcity ” skill.
To do so, click on “Requirements” tab and input as followed ( #location as location ):
Now click on “Actions” tab, click on “ADD NEW MESSAGE GROUP” button. After that, you will see a link for “ADD CONDITION”, click on it and set condition as shown below (the condition is: if @restaurant_city is-present AND #location is-present ): Now click “SEND MESSAGE” button followed by selecting “Text” message type.
Then you add the statement “Will search for {{memory.cuisine.raw}} restaurants at {{memory.location.raw}} . Please Wait.” into the text box, and click “SAVE” button. Now you should see this: Now click “SEND MESSAGE” button followed by selecting “Card” message type.
At the card you add any image relevant to food using image URL you found online (e.g. www.example.com/food.jpg ).
At “Title” section add the statement “ {{memory.cuisine.raw}} restaurants at {{memory.location.raw}} ”.
At “Subtitle” section add the statement “Please say “Restaurants” again to start a new search for restaurants!”.
Click “ADD A BUTTON” followed by clicking “Link” to add a button that can link to URL.
Enter the caption “Results” for the button. In-order for the user to click on “Results” button to search restaurants on Yelp, at “Web_url” text input of the “Results” button you must add the appropriate customized Yelp URL: Here is the customized Yelp URL you should use for “Results” button, to be pasted to the “Web_url” text input: https://www.yelp.com/search?find_desc=Restaurants+{{memory.cuisine.raw}}&find_loc={{memory.location.raw}} . So in the Yelp URL we just pasted, {{memory.cuisine.raw}} and {{memory.location.raw}} variables allow Yelp to search for restaurants of cuisine type and city (respectively) you have inputted to the chatbot earlier.
With your card properly programmed, now click on “SAVE” blue button to ensure your work on this card is not lost: Whenever your chatbot responds to you with this card, click on “Results” button will open a new browser page to search for restaurants on Yelp, according to the cuisine type and city you have inputted to the chatbot earlier.
Congratulations, you successfully set-up trigger, requirements, action for “ restaurantcity ” skill! Step 1.8 – Test your chatbot!
After you finished building up all 4 skills for the bot, click on “CHAT WITH YOUR BOT” blue button to open a chat window to test your chatbot, to ensure your chatbot is functioning correctly.
Below is an example test flow: Again, clicking the “Results” button of the card at the end of the conversation will open a Yelp page on a new browser page to search for restaurants.
Now you should have a fully working “food4u_demo” chatbot on SAP Conversational AI Platform, and please have lots of fun chatting with it to searching for restaurants on Yelp website! STEP 2 – Integrate SAP Conversational AI chatbot with Slack
First create your own account on Slack using your personal email, and create a workspace called “TestSpace” on Slack.
Watch my video to see how I integrate the “food4u_demo” chatbot I created to Slack. This second part of the tutorial aims to teach you how to integrate the “food4u_demo” chatbot you just created to Slack! Step 2.1 – Slack integration tutorial (1-2)
At your SAP Conversational AI home page after logging into your account, click “food4u_demo” link.
Then test your “food4u_demo” bot on SAP Conversational AI as before, to make sure the bot is still working well.
Now click on “Connect” tab of your bot on SAP CAI, then scroll to “Slack” item and click on it. At the SAP Conversational AI slack integration tutorial pop-up page, first click on “(1) Create a Slack app”, and open https://api.slack.com/apps on a new browser page, so to enter “Slack API” page.
At “Slack API” page, click on “Create New App” green button.
At “Create a Slack App” pop-up, name it “Food4U_cool_demo” and select “TestSpace” as your development Slack workspace, and click “Create App” green button. At the SAP CAI slack integration tutorial pop-up page, click on “(2) Get your credentials.”
To fill-in “Client ID” and “Client secret,” need to find them at “Slack API” page.
To find them, at “Food4U_cool_demo” site on Slack, click on “Basic Information” tab under “Settings” at left-side menu, and scroll down to “App Credentials” section to see “Client ID” and “Client Secret” (see screenshot below): Now copy “Client ID” and “Client Secret”, past them to appropriate places at “(2) Get your credentials” of SAP CAI slack integration tutorial pop-up page, and click “GET TOKENS” blue button: After a few seconds, right below the place where you added “Client ID” and “Client secret” previously, you will see your SAP CAI bot’s “OAuth URL” and “Event URL” tokens, ready to be added to your Slack app later: Step 2.2 – Slack integration tutorial (3-7)
At the SAP CAI slack integration tutorial pop-up page, click on “(3) Add a new bot user” and follow the instruction to add a new bot user on your “Slack API” page: After finishing “(3) Add a new bot user” as instructed, click on “(4) Set the OAuth redirect URL” and follow the instruction, so you in the “OAuth & Permission” tab page (on your “Slack API” page) will fill the “Redirect URLs” with the “OAuth URL” of your SAP CAI chatbot (find it as shown in the last screenshot of Step 2.1): After finishing “(4) Set the OAuth redirect URL” as instructed, click on “(5) Enable interactive messages” and follow the instruction. Basically, you in “Interactive Components” tab page (on your “Slack API” page) will fill the “Request URL” with “Event URL” of your account bot (find it as shown in the last screenshot of Step 2.1): After finishing “(5) Enable interactive messages” as instructed, click on “(6) Fill the Events redirect Url” and follow the instruction.
Basically, you in “Event Subscriptions” tab page (on your “Slack API” page) will fill the “Request URL” with “Event URL” of your account bot (find it as shown in the last screenshot of Step 2.1), followed by enabling “message.channels” and “message.im” at “Subscribe to Bot Events” section: After finishing “(6) Fill the Events redirect Url” as instructed, click on “(7) Add my bot to a slack channel” and follow the instruction. Basically, you have to open the link provided in “(7) Add my bot to a slack channel” on a new tab in the browser, and add your SAP CAI chatbot onto your Slack workspace (“TestSpace” in this case): Step 2.3 – Slack integration tutorial: talking to your chatbot on Slack!
At your SAP CAI slack integration tutorial pop-up page, you will proceed to “(8) Chat with your bot” in which you will test your chatbot on Slack. Now at your “TestSpace” Slack page, click on your app “food4ucooldemo” under “Apps” section, and start talking to the chatbot on Slack like you would do on SAP CAI to search for restaurants of specific type/city on Yelp!
Below is the example test flow of your “food4ucooldemo” chatbot app on your “TestSpace” Slack page: Continue from bot’s last response “So you want Italian food restaurants. At which city?” in the test flow, you now at Slack input a city such as “Chicago” and the bot will respond to you with a card containing an image and a “Results” button. Now click on “Results” button on the card: By clicking “Results” button on the card in your Slack chat, this opens a new browser page to search for “Italian” restaurants in “Chicago” (in this example) on Yelp website: Now, you have successfully integrated your “food4u_demo” chatbot with your Slack. Congratulations and have lots of fun chatting with your chatbot on Slack to search for restaurants in Yelp! Conclusion
As you can see in the tutorial, you don’t have to be a skilled programmer to create a workable chatbot on SAP Conversational AI platform. Basically, anyone with proficient computer experiences can create a chatbot, and integrate the bot to platforms like Slack.
SAP Conversational AI is designed to make chatbot building process fun and efficient, and remove most technical barriers that prevent so many “non-technical” business people from creating chatbots that could enhance businesses.
SAP Conversational AI is like a factory in which you can build and test your chatbots, and step 1 of this tutorial is here to give you a good taste of the whole “factory” process. However, in-order for your SAP CAI chatbots to be of value for businesses and societies at large, you got to allow customers to use your chatbots on various commercial platforms like Facebook Messenger or Slack.
That is why step 2 of this tutorial is here to help you experience the process of integrating your chatbot with platforms like Slack, so you can understand the basics of how to get your chatbots out there to the world!
Thanks for reading and happy bot building 🙂

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Feasts to cross the globe for: the dishes under the radar and the best restaurants to eat them in


Chef Shane Delia.
FOOD FOR THOUGHT: “Both my parents are Maltese, so we grew up eating Maltese food. Every Sunday we’d go to my mum’s parents for lunch, then my dad’s parents for dinner. My grandfather used to make a braised Maltese rabbit dish that was a beautiful collection of Moorish flavours, including raisins and toasted walnuts. Malta has been raped and pillaged by everyone over the years, and everyone who took over left a little culinary influence behind. So you get dishes that are more true to Arabic tradition like bigilla, fava bean puree flavoured with marjoram, garlic and chilli. It’s very tasty and very smelly. Then there are semolina-based sweets that are more in the Sicilian tradition. There is lots of seafood, of course, but rabbit and horse were traditionally popular; in a war-torn country, you eat what’s around. There is a high-level restaurant scene in Valletta but if you want the real taste of Malta, head for the villages where the restaurants are cooking family recipes that have been passed down over generations.”
THE ONE DISH YOU SHOULD TRY: “Pastizzi is Malta’s national snack food. It’s a heavenly parcel of flaky, crunchy calorie-ridden pastry encasing either a filling of ricotta or braised peas spiced with clove, anise and onion. Eat one and before you know it, you have eaten a dozen and put on three kilos. You will find them in every restaurant and on every corner. It’s very laborious to make by hand, but you can taste the difference. If it’s triangular and looks like it was made by a machine, give it a miss.”
ONE MORE THING: “Malta is a small island, but it is worth travelling around to try different dishes. Marsaxlokk port is the place to eat seafood. If you want high-end dining, head for Valletta. On Gozo, try the local pizza.” THE PANEL
SHANE DELIA
In addition to running his Melbourne restaurants, Maha and Biggie Smalls, Shane Delia also hosts TV shows such as the internationally acclaimed Spice Journey . He is the author of several cookbooks and was invited by the Maltese prime minister to sit on the Council for Maltese Living Abroad.
GREG MALOUF
With his Lebanese heritage and ground-breaking Melbourne restaurant, MoMo, Malouf is credited with bringing Middle Eastern food into the mainstream in this country. Malouf went on to helm the Michelin-starred Petersham Nurseries in London before moving to Dubai, where he has run two restaurants and is now a consulting chef. Greg has also co-authored a number of books on Middle Eastern food.
CHRISTINE MANFIELD
After decades of running acclaimed restaurants in Australia and Britain, Christine Manfield now hosts bespoke gastronomic tours to destinations including Asia, Africa, Europe, South America and Australia. She is also the author of a number of books including Dessert Divas and Tasting India .
DARRYL MARTIN
Quay and the Three Weeds Hotel are just a couple of Sydney dining institutions Darryl Martin worked at before opening his first Barzaari restaurant in 2016. The original Marrickville location has been joined by a Chippendale branch, where he serves innovative food inspired by the flavours of the Middle East, including Cypriot, Lebanese and Syrian cuisines.
MICHAEL RANTISSI
Born and raised in Tel Aviv, Michael Rantissi has worked in New York, Paris and London as well as Sydney. He currently runs two restaurants, Kepos Street Kitchen and Kepos & Co, which showcase modern Middle Eastern food. He has published a number of cookbooks, most recently Hommos & Co .
ALLA WOLF-TASKER
With her Lake House restaurant in the Victorian town of Daylesford open for more than three decades, Alla Wolf-Tasker virtually invented destination dining in Australia. She has long been an advocate for small producers and is a Member of the Order of Australia. MORE FORGOTTEN FRONTIERS OF FOOD
Hankering for more exotic flavours? Try one of these under-the-radar destinations.
ETHIOPIA You don’t need cutlery to enjoy a traditional Ethiopian feast: injera, the sour pancake-ish bread that is an Ethiopian staple, is used to scoop up the range of flavour-packed stews, curries and vegetable dishes served in a typical meal.
Cutlery is not required for a traditional Ethiopian feast. Photo: Alamy
ECUADOR On the coast, try ceviche or encocado, seafood in a spicy coconut sauce. In the highlands, stop at the local market and have a slice of hornado (whole roast pig), or work your way through the many corn-based dishes, from corn tortillas to the corn dumplings called humitas.
GEORGIA The Mediterranean meets the Middle East in Georgian cuisine, where typical dishes include khinkali dumplings, badrijani nigvzit (eggplant teamed with walnut paste) and tangy chakapuli lamb stew. Don’t miss the more-ish khachapuri, cheese-stuffed bread.
BANGLADESH Bangladeshi cuisine, also known as Bengali cuisine (before Partition, Bangladesh was part of the state of Bengal), is full of aromatic dishes. Try hilsa fish served in a mustard sauce or haleem, a rich lentil, barley and meat dish.
TRINIDAD AND TOBAGO Trinidad and Tobago proudly claims to have the best cuisine in the Caribbean, drawing on Portuguese, Chinese, African and Indian influences. Street food favourites include curry crab and dumplings and “doubles” of fried dough stuffed with curried chickpeas. FORGOTTEN FRONTIERS OF WINE
You have drunk drops from Italy and Argentina, South Africa and Spain, but are you au fait with these under-rated wine regions?
BOLIVIA With just 3000 hectares under vines, Bolivia’s wine industry, centred around the pretty town of Tarija, is tiny compared with those of neighbouring Chile and Argentina. Its high-altitude wines nonetheless include some award-winning drops.
GREECE Move over retsina: Greece’s wine producers are flourishing, building up a reputation for very drinkable wines at bargain-basement prices. Try malagousia from Macedonia, agiorgitiko from the Peloponnese or Santorini’s acidic assyrtiko.
THAILAND Beaches, temples… wineries? Yes, Thailand has joined the ranks of the world’s wine producers. Its most famous winery, the award-winning Monsoon Valley, can be visited on a day trip from Bangkok. Unusually, its vines are planted between canals to keep them alive in the tropical heat.
CANADA It is best-known for its ice wines but Canada also produces plenty of other quality wines, with 100 wineries in the Niagara region alone. Another top tip for wine lovers is the booming Okanagan Valley, which produces some superb wines.
ARMENIA They have been making wine a long time in Armenia: at least 6000 years, judging by the latest archaeological finds. Today boutique producers are getting global attention for interesting wines such as the white voskehat and the full-bodied red khndoghni. BEST-FORGOTTEN FRONTIERS OF FOOD
It hurts when the world doesn’t like your food. Just ask the natives of these countries, whose cuisines are famously unappreciated by outsiders.
ICELAND Scenery: spectacular. Cuisine: not so much. Hard to pick which dish comes top (or is it bottom?) in the please-don’t-make-me-eat-it stakes: kutmagar (fish stomach stuffed with fish liver), hakarl (fermented shark), hvalspik (whale blubber) or slatur – literally, “slaughter” – a blend of sheep’s innards, blood and fat.
MONGOLIA They love mutton. They love horsemeat. And they wash it down with mare’s milk fermented in a cowhide container. Mongolia certainly has a distinctive cuisine; whether it will ever catch on beyond the country is debatable.
NEPAL Lentil soup. Rice. Vegetables. Eat. Repeat. Few people would argue that Nepalese cuisine is bad; simply that it is repetitive. Would you like some lentil soup with that?
GHANA Popular dishes in Ghana include fufu, a starchy mass of boiled cassava and plantain. Also banku, a starchy mass of ground fermented corn and cassava. And kenkey, boiled ground fermented corn. Do we sense a pattern here?
TONGA Mutton flaps. Sounds unappetising, tastes worse. Yet it’s a favoured dish in Tonga. This South Pacific island may have beautiful palm-fringed beaches but gourmet cuisine? Not yet, I’m afraid.

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RIO DE JANEIRO Cheap Nike Air Max 95 Canada , July 21 (Xinhua) — Chapecoense have confirmed the signing of Ecuador international midfielders Fernando Guerrero and Cristian Penilla on loan.
Guerrero joins the Brazilian club from Ecuadorian outfit Liga de Quito while Penilla was ceded by Mexican side Pachuca.
Both players have already been registered with the Brazilian Football Confederation and are free to play in Chapecoense’s league match against Vitoria on Saturday.
Nineteen of Chapecoense’s players and all of their coaching staff died in a plane crash in Colombia last November.
Having been forced to rebuild almost from scratch, the Verdao were eliminated from the Copa Libertadores – South America’s top club competition – in the group stage in May.
They are currently 15th in Brazil’s 20-team Serie A standings with five wins from 15 matches.
Top Chinese leaders visit military exhibition
People protest against Israeli measures on al-Aqsa Mosque compound
Trailer crashes on pedestrian bridge in Singapore, causing no casualties
3 killed, 1 injured during knife-wielding incident in Jerusalem
AOPA-China Fly-In 2017 air show opens in SW China’s Guizhou
In pics: Xinjiang’s most beautiful highway
In pics: China’s CH-5 drone completes trial flight
In pics: ethnic embroidery show in SW China’s Yunnan
SYDNEY, July 11 (Xinhua) — English Premier League club Arsenal FC Cheap Nike Air Max Lunar 90 Canada , have arrived down under for the first time in over 40 years on Tuesday, as they prepare to face Australian club sides, Sydney FC and the Western Sydney Wanderers.
Although manager Arsene Wenger admitted that he doesn’t know much about the local Aussie teams, he said the ability to adapt quickly in a new environment with new players will be a good test for Arsenal and is an important part of the preseason.
“This is the time of year we prepare to make our success,” Wenger told Xinhua on Tuesday.
For Arsenal fans around the world Cheap Nike Air Max 90 Canada , all eyes will be squarely focused on newly acquired French striker, Alexandre Lacazette, who was transferred from Lyon for a club record fee of 68.26 million U.S. dollars.
Wenger confirmed that Thursday night’s match against Sydney FC at ANZ Stadium, would be the center forward’s first appearance for the club.
Despite the omission of the gunner’s top goal scorer last season Alexis Sanchez and German international defender Shkodran Mustafi, who were granted extended rest periods after competing in the final of the Confederations Cup Cheap Nike VaporMax Plus Canada , Arsenal will field a star-studded line-up featuring the likes of Mesut Ozil, Olivier Giroud, Aaron Ramsey, Theo Walcott, Per Mertesacker Cheap Nike VaporMax Flyknit Canada , Laurent Koscielny and Petr Cech.
When asked about Saturday night’s clash at ANZ Stadium, head coach of the Western Sydney Wanderers, Tony Popovic said, “we are honoured to play against someone as highly regarded as Arsenal Football Club and our fans are looking forward to it.”
After the two clashes down under, the Arsenal squad will make their way to Shanghai to face German powerhouse Bayern Munich on July 19 Cheap Nike Air VaporMax Canada , before travelling to Beijing on July 22 where they will battle London rivals Chelsea.
“We know we have a lot of fans in Asia, and we look forward to discovering them,” Arsenal captain, Per Mertesacker said.
Soldiers, officers of aircraft carrier Liaoning visit elders in HK
Celebration for liberation of Mosul held in Iraq
People protest against Republican health care bill in Washington D.C.
Research vessel “the Kexue” leaves port in China’s Qingdao
Soldiers http://www.cheapairmaxcasale.com/ , officers of aircraft carrier Liaoning visit elders in HK
Number of Tibetan antelopes rises to over 200,000 at Changtang in Tibet
Weekly choices of Xinhua photo
China’s Qinghai Hoh Xil enters world heritage list as natural site
You may find lots of types of hotel and resorts in Chennai. You can discover the most glamorous hotel and resort to a finances resort in Chennai. Hence, virtually any type of person can easily find a location to stay in Chennai. If one are actually on a establishment vacation, you can easily find 5 superstar resorts. There are actually even 4 celebrity, three superstar hotel and resorts Nike Air Max 2019 Canada , guest houses, couch and breakfast hotel, markdown resorts, etc for folks paying a visit to Chennai on a spending plan. Taj angler’s cove, ITC Park Nike Air Max Canada Sale , Sheraton Chennai, Taj Coromendal are some of the 5 superstar luxurious hotel and resorts offered in Chennai. These hotel and resorts are huge by having numerous amount of rooms. One can discover different types of suites in these resorts. These resorts even provide various lounges, clubs and restaurants that provide a mixture of Cuisines. Some of these hotel and resorts additionally supply south Indian traditional foods.
The rates of resorts in Chennai vary according to the resort one choose. Folks that visit Chennai may pick a spending plan resort from numerous attainable in an around the city. The niche of these hotels is actually that one can find several services provided at appealing rates. You can locate these budget resorts in the most critical locations in Chennai providing Airport, Train station and near sites of passion. This are going to assist you to accommodate yourself to the nearby location and drop by the widespread places in and around the hotel. Some of these resorts also supply tourist bundles that you can avail. These bundles will definitely assist you in sightseeing the most important places in Chennai.
Even some of these budget Hotels in chennai supply Day spa, salon Cheap Nike Air Max Canada , lounges, and niche eateries to their residents. However, these hotels are actually extremely pocket friendly they accomplish not provide up on their excellent and hospitality. Some of the trendy spending plan hotels incorporate Palmg. Cheap Jerseys Online Cheap Jerseys Shop Cheap Jerseys From China Cheap Jerseys Free Shipping Cheap Jerseys From China Cheap Authentic Jerseys Cheap NFL Jerseys From China Cheap NFL Jerseys Free Shipping Cheap NFL Jerseys From China Wholesale NFL Jerseys China

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Nutrition: Get the protective power of phytonutrients

By Jean Larson, For the News Tribune Today at 5:00 a.m. Turmeric is one ingredient in an anti-inflammatory smoothie. Getty Images
Most of us have heard of protein, fat, carbohydrates, vitamins and minerals as core components of our diet. A lesser known category includes phytonutrients or phytochemicals. While not considered “essential nutrients,” I consider them extremely powerful compounds for improving health.
Phytonutrients are components of plants that have a wide variety of health benefits. They’re found in all plants, such as fruits, vegetables, legumes, whole grains, herbs, spices, nuts, seeds and teas. Phytonutrients offer protection to the plants themselves, including protection from pests and environmental changes. They’re also a major component of what gives each plant its distinct color, taste and smell.
Similar to how phytonutrients protect plants, they also have a protective effect on the human body. They help the body detoxify and boost immunity. They offer benefits to our heart and vascular system and help with hormone metabolism. Phytonutrients even help stimulate the death of cancer cells.
Garlic contains the phytonutrient allicin, which has been found to be highly anti-inflammatory and protect the cardiovascular system. It also improves cholesterol levels and lowers blood pressure.
Flax seeds contain the highest amount of lignans, a phytonutrient that helps with healthy estrogen metabolism and may reduce hot flashes and night sweats in menopause.
Curcuminoids are phytonutrients found in turmeric root, which is a spice traditionally used in Indian cuisine. Curcumin offers anti-inflammatory benefits and may help prevent or treat colorectal cancer.
These are just three examples. Other phytonutrients include carotenoids, chlorophyll, various flavonoids, indole-3-carbinol, isothiocyanates, phytosterols, resveratrol and soy isoflavones. You’ll find reliable information on all of them by going online to the Linus Pauling Institute’s Micronutrient Information Center ( https://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals ).
Here are five steps to get more phytonutrients into your diet:
• Eat nine to 13 servings of whole plant foods every day. A typical serving is about ½ cup cooked vegetables or 1 cup raw greens, a medium piece of fruit, or cup of berries or melon. To reach this daily goal, aim for three to four servings at every meal.
• Know your phytonutrient sources: fruits, vegetables, whole grains, legumes, nuts, seeds, herbs, spices and teas. At the grocery store, explore different plant foods you have never tried and start to play with new foods and recipes.
• Eat the rainbow: Green, yellow, orange, red, blue, purple and white. Try to get at least a couple different colors every day, with the goal of getting all seven colors each week.
• Vary your choices. There are literally thousands of phytonutrients, so try to incorporate a new food every week to get the most diversity of phytonutrients throughout the year.
• Get creative. Now more than ever you can find healthy substitutes for common foods that are less nutrient dense. Try cauliflower rice in place of white rice, squash noodles in place of pasta noodles, chickpea- or lentil-based pastas instead of wheat-based pastas. You can also find foods in a variety of colors, including multi-colored carrots or potatoes; red or golden beets; and purple, brown or black rice.
Smoothies are a great way to incorporate a variety of bright, colorful foods into your diet. Inflammation Control Smoothie
½ cup blackberries ½ cup citrus or tropical fruit (such as tangerine, orange, mandarin, papaya, mango, guava)
1 large collard leaf
½-inch knob fresh ginger root
1-inch knob fresh turmeric root or ½ teaspoon ground turmeric
½ cup pomegranate seeds or 2 ounces pure pomegranate juice
Water, to taste
Place all ingredients in a high-speed blender. Pulse a few times and then blend to desired consistency, adding water as needed to thin. Yield: 12 ounces.
Jean Larson is a licensed and registered dietitian in the Integrative Health Department at the Essentia Health-Duluth Clinic. Contact her at . Additional Articles Recommended by Duluth News Tribune

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Durbar Bistro’s Indian and Nepalese Food is Worth the Trek

Food & Booze
Durbar Nepalese and Indian Bistro can be a pain to get to. If you’re heading North on Simms the journey will necessarily require a u-turn and some further confusion in order to reach the place. Only after several trips will the uncertainty and exasperation cool. The place is clearly visible from the highway, but as you draw closer the labyrinth of frontage roads and parking lots make the restaurant seem like an island unto itself. Remain undaunted — for what is kept inside is worth the voyage. The newly opened locale in Golden may very well have some of the best Indian and Nepalese food not only in the metro area but in Colorado at large. While finding the place can be something of a hassle — a novelty since the advent of Google Maps — the cuisine merits every possible inconvenience. This slideshow requires JavaScript.
Durbar originally opened in Winter Park, only expanding to the Front Range within the past eight months. The large, brightly-lit interior still provides an impressive intimacy for such a big space. The deep red walls, cozy booths and glimmering candles give the place a certain romantic flair. Many spices waft through the air —immediately disarming diners, lulling them into a state of satisfaction before the plates hit the table.
Durbar succeeds largely due to the great attention to detail present in every part of the operation. The water pitchers are full of orange and mint and crunchy papadum hits the table but a few moments after sitting down. The menu is stacked with traditional classics, but the devotion to perfect spicing transforms the dishes into truly memorable iterations. This slideshow requires JavaScript.
The list consists of appetizers, soups, salads, bread, tandoori sizzlers, entrees and desserts. The rosemary pesto naan ($5) is a revelation. The brilliantly-seasoned bread is exceptional on its own, but the flavors are not overpowering. The naan still is perfect for dipping — the pesto and rosemary nicely augment the entrees already robust character. Despite the myriad flavors, nothing ever seems chaotic. This goes for much of the menu — the vibrant dishes are dazzling in their complexity and refinement, expertly balancing a wide array of ingredients.
The samosa chat ($7) is the classic pastry drenched in tamarind, mint and yogurt sauces then topped with onions and chickpeas. This dish is not to be missed — each bite is distinct, the blended sauces adjust in a drastically different way each time.
Entrees include curry, vindaloo, saag, kadai, korma and tikka masala and can be enjoyed with chicken, lamb, scallop and shrimp, fish and shrimp. The chicken tikka masala ($16) is a connoisseurs rendition. A well-stocked vegetarian section rounds out the list with dishes like dal darka ($12) — an aromatic garbanzo bean stew — and mixed veggie curry ($14 ). Spice level can be ordered to taste, but be warned, the medium is already not trifling.
The drink list features draft and bottled beer, wine and cocktails. The list is fairly thorough on all fronts, but the cocktails are where it really shines. The curry spiced bloody mary ($7) is everything you’d hope it would be and the chai martini ($8) — a chilled combination of Finlandia vodka and chai — is both elegant and extraordinary.
While Indian food might not be Denver’s most elusive cuisine, Durbar is truly something special. With any luck, the young restaurant will flourish. Fortunately for Denver diners, we now don’t have to go all the way to Winter Park to enjoy this tremendously good menu.
Durbar Bistro is located at 4705 6th Ave., Golden. It is open every day from 11 a.m. – 2:30 p.m. then again from 5 – 9:30 p.m.

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Heady Kerala in Fitzroy – Mischa Tropp’s gastronomic fusion, pub style

Home > Lifestyle > Heady Kerala in Fitzroy – Mischa Tropp’s gastronomic fusion, pub style Heady Kerala in Fitzroy – Mischa Tropp’s gastronomic fusion, pub style Local – 0
Prepare for a heady sensation – as your taste buds savour an exquisite spread, from authentic Keralan Fish curry to Cabbage Thoran; from coconut cream to crispy curry leaves; from spicy Eggplant Achar to puffed Amaranth, this is a culinary journey that canvases everything from authentic Keralan cuisine to Australian produce.
So, on a quiet Wednesday night, it seemed perfect to drop in at Fitzroy’s The Rochey on Johnston Street – and we did, efficiently guided to a table through a large bar complete with a pool table, a DJ’s stage and speakers rendering a cool youngish selection.
We were seated comfortably in the dining area which oversees the kitchen, where Chef Mischa Tropp of We Are Kerala , set up permanent home last year. Egg Bonda & gluten free Crispy Prawns topped with fried curry leaves and an incredible recheado mayo
Set amidst bright neons, darkish interiors, coloured waxy corners and washed brick walls, Rochester Hotel’s, The Rochey lends a rustic yet funky edge to a delectable ride to ‘God’s own country’ with Chef Mischa.
Just as we had settled down from taking in the remarkable venue – ‘an instagramer’s paradise’, we were blown away starting with Egg Bonda , an egg version of the traditional Alu Bonda , egg and onion masala coated in a crispy fried sourdough batter.
With much of the menu being gluten free, we could not resist the Crispy Prawns topped with fried curry leaves and an incredible recheado mayo – Recheado being a tangy Goan condiment prepared with Feni , a fermented cashew drink.
We polished up the mayo faster than the prawns!
India’s coastal region features brightly in the menu with the Mussels in the Goan curry sauce served with fresh coriander – a fragrant combination of spices for perfectly simmered mussels.
The confit Baby Corn on corn custard topped with puffed amaranth and kashmiri chilli is a winner – a zesty presentation that is a must-try as a starter. A winner – Cofit Baby Corn on corn custard topped with puffed amaranth and kashmiri chilli
On this incomparable modern take on a traditional Indian cuisine, Chef Mischa chatting at our table on his rounds, said that he is helping develop a “more complex understanding of Indian food culture”.
Well known to the history of CURRY, England born, Rochester’s Stu Moss is behind the revolutionary idea – Melbourne’s first CURRY in a PUB , who road-tested with Chef Mischa before the menu was finalised.
An imaginative BAR MENU was created with Kerala fried chicken – a Crispy Chicken Maryland marinated in kashmiri chilli served with pickled cabbage; and Goan Pork roll – Roast pork belly with pickled cucumber & carrot, Kashmiri chilli topped with mint chutney.
Variety of lager, ciders, cocktails, wine and alcohol selection are on offer to go with the scrumptious menu.
“Yes the menu was specifically created for the Rochey… we took four months to develop a menu that we felt fit in with the pubs ethos,” Mischa said. A delectable main course spread, courtesy Chef Mischa, The Rochey
Delving deeper in to our delicious quest, we went on to the main course with a fragrant Fish Nadan , an authentic Keralan fish curry in a bright red flavourful sauce.
The catch is fresh and locally sourced – Spencer Gulf Hiramasa Kingfish from South Australia, which has a sweet and fresh taste and retains its firm layers in Chef Mischa’s Fish Nadan, soaking up the piquant masala .
Though, a bit higher on the heat measure, it is an invigorating and satisfying experience for all fish lovers, especially when accompanied with the house-curd, Kachumber salad and brown rice.
Another gratifying dish by Chef Mischa was Pork Amsol , succulent pork belly in a sweet-sour kokum fruit, green mango and cumin light sauce accompanied with Girija’s Cabbage Thoran , a crunchy stir fried cabbage with coconut and curry leaves and flaky Parotha .
Incongruous as it may seem, the simple and intelligent combination of local ingredients fused with Malayalee centric spices and sauces is a fresh and sizzling touch to Fitzroy’s bohemian repute.
Chef Mischa’s menu is a seamless fit to the “pub ethos”, a refreshing change to Melbourne landscape dotted with chicken parma pubs! Kachumber Salad at The Rochey
Chef Mischa, whose mother is of Indian Keralite origin, is incredibly proud of his heritage and has retained most of the authentic techniques and recipes, he learnt in Kerala. His inspiration comes from the women of India, who infuse warmth and love in to their cooking.
“I love to experiment while retaining the taste and flavours that are authentic to Kerala,” Chef Mischa said.
With century old influences, Keralan cuisine is mouth-watering and stimulating, drawing from the gastronomies of Nayar Hindus, Syrian Christians, Muslims and others. It prides itself on being predominantly non-vegetarian.
Chicken, pork, beef and a range of seafood – mussels, prawns and mackerel are everyday staple and Chef Mischa’s menu replicates this diversity.
We finished the night with a subtly sweet and light dessert, a chef’s special – Grilled pineapple on coconut custard topped with crunchy cashew praline.
Following the rave reviews to Chef Mischa’s culinary fusion, an epic Indian Food Festival … in Fitzroy will be held on March 24, at The Rochester, as part of Melbourne Food and Wine Festival 2019. Chef Mischa at The Rochey’s kitchen
“A celebration of Indians in the food and beverage industry”, Chef Mischa will collaborate Jesse Singh (Baba Ji, Horn Please), Harry Mangat (Biji Dining) and the team from ISH to celebrate the revolutionising of Indian food and beverage scene in Australia.
Jessi Singh will be cooking his famous Colonol Tso’s cauliflower, Chef Mischa and team will be doing a Goan style suckling pig on a spit for a suckling pig Pao (roll), while Ish will be cooking their incredible Tandoori lamb cutlets and Harry from Biji dining will be doing his modern take on Sorpotel.
They will be joined by of Indian producers including Avani, Domaine Simha and Nazaaray Estate wineries. Guests can expect two dishes from each of the chefs involved, with 8 dishes in total, 7 drinks – 4 wines, 1 gin, 1 beer and a Mango lassi is also on the menu.
“We want to present Indian cuisine in all its diversity in Melbourne and change perceptions of typical ‘Indian’ food,” Chef Mischa said.
DJ Richi from Mumbai Masala, Hari strings and percussion, DJ amin and traditional Indian dancers will entertain diners.
RD
Located: 202 Johnston St Fitzroy , VIC 3065 / 03 9419 0166
Open:

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Where to get classic local dishes and their modern updates

Where to get classic local dishes and their modern updates Where to get classic local dishes and their modern updates Craving the flavours of traditional local dishes but curious to try something new – why not both? Ahmad Iskandar Photography Posted: Tuesday March 12 2019 Advertising
It’s only human to stick to the familiar and comforting. But it’s also human to be intrigued by something shiny, new… and delicious. While we stand by classic local dishes, we also adore what some restaurants have done to modernise and elevate Singaporean cuisine. The rise of Mod-Sin might have purists going off on social media but take a minute, sit down and try some of what these joints have to offer. Ahmad Iskandar Photography Otah
More of a snack than a proper dish, the humble otah comprises fish paste mixed with chillies, garlic, shallots and lemongrass, then wrapped in banana leaves and flame-grilled – there’s a lot of work that goes into each stick.
Stick to tradition: Spicy and cheap, the otah at Lee Wee Brothers is usually an accompaniment to a plate of nasi lemak. Choose from the original otah ($0.75), the non-spicy ($0.75) and other assorted flavours like fish head, squid, crab, fish roe and prawn ($1). Mod it up: At Clan Cafe , the tea time staple is given a spicy twist. Combining a thick slab of rich mackerel and prawn otah with 18-month aged Comte cheese in a toasted brioche bun, the otah sandwich ($16) may be on the pricier side but for a sarnie this good, we’ll gladly part with our money. Ahmad Iskandar Photography Laksa
The soul of Peranakan food and one of the nation’s go-to dishes, laksa encompasses thick noodles drenched in a rich and spicy coconut-based gravy that’s big on flavour.
Stick to tradition: If you’re walking past the iconic Thian Hock Keng Temple on Telok Ayer Street, step into the hidden Chong Wen Ge Cafe for its laksa ($10.90). Each bowl comes with two giant prawns sitting on a heap of noodles, with sliced fish cake and cockles in a fragrant and mildly spicy broth. Servings are generous so be prepared for a post-lunch food coma.
Mod it up: If you love laksa but hate the inevitable gravy splatter on your shirt, give the dry Nyonya laksa ($19) a try at National Kitchen by Violet Oon . The rice noodles are tossed in a thick coconut gravy together with the prawns, tau pok and beansprouts before it’s garnished with a scattering of freshly chopped laksa leaves. Advertising Ahmad Iskandar Photography Har Cheong Gai
Singapore’s signature fried chicken is all about the prawn paste batter that’s used. It has to be fragrant (almost pungent) when served and must have the right balance of salty and umami.
Stick to tradition: There is now a reason to travel all the way to Yishun. The har cheong gai ($1.70/ piece) from Ah Tan’s Wings is marinated for two days so the meat fully absorbs the distinct prawn paste flavour before it is double fried in two different batters for maximum crispiness.
Mod it up: Who’s to say prawn paste should only be slathered on chicken? Over at Relish by Wild Rocket , a little meat switch-up awaits. Everyone says frog legs taste like chicken so har cheong frog legs are a no-brainer. Trust Willin Low the godfather of Singapore’s Mod-Sin cuisine to add it to his menu. Frog legs from Jurong Frog Farm are coated in thick prawn paste batter before they are fried till crisp. Priced at $10 per serving, this is one of the restaurant’s bestsellers. Ahmad Iskandar Photography Butter Chicken
If comfort eating is your thing, then a serving of butter chicken with toasty naan should do the trick. This North Indian dish originated in Delhi during the 1950’s and has been exported around the world ever since. Singapore is no exception and this creamy chicken curry has fast become a local fave.
Stick to tradition: At $5 for a single serving, the butter chicken from Jaggi’s is a steal. Like most versions, it is thick and rich but Jaggi’s is also generous with the herbs, giving the dish more dimension. We’re fans as well of the generous portion – enough that you might have to order more naan to pair it with.
Mod it up: First things first, don’t get mad at the lack of meat in this dish. At Thevar , the vegetarian take on butter chicken uses a mound of shimeji and king oyster mushrooms as an alternative to poultry. The mushrooms are sautéed and served in an aromatic curry paste and garnished with grated paneer cheese. Served with a side of toasty naan, it’s best to dip and eat. Plus, at $16 for a hefty portion, we’d definitely recommend sharing this dish and ordering more modernIndian creations to share. Restaurants, Singaporean

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Unique Havana Restaurants that Will Amaze You – Talek Nantes

Unique Havana Restaurants that Will Amaze You Talek Nantes 11 Havana restaurants sometimes get a bad rap when it comes to variety and service. But the restaurant scene in Cuba ‘s fascinating capital is changing fast. The fact is that you can now get some pretty interesting and innovative meals throughout the country, from the far west valleys of Viñales to the eastern mountains of Santiago de Cuba.
Havana Restaurants: The Food and the Flavor For some years now, private enterprise restaurants known as “paladares” have been flourishing in this island nation. These can range from a couple of seats in someone’s living room to large multistory establishments some of which have become world-renowned for their amazing cuisine.
Read on to see where to learn about Cuban food and some unique restaurants where you can sample real Cuban food in this fascinating city.
There are a couple of things that need to be established upfront. First, Cuban food is not spicy. It is also not at all bland. These are common misconceptions that I am constantly surprised by. Cuban food is very flavorful and, when done right, it is delicious.
As is the case with many cuisines, the richness of contemporary Cuban food comes from the blending of many cultures throughout the centuries.
A Brief History of Cuban Food The Spaniards arrived in Cuba in 1492 with their cooking methods and livestock. These blended with native Indian ingredients like corn, sweet potato, and guava. A short while after, slaves were brought to Cuba from West African with their influences, and introduced okra, plantain, and Guinea hen.
By the early 19th Century, waves of French immigrants were flooding into Cuba retreating from the Haitian Revolution.
As if the influences of rich cultures like Spain, American Indian, France and West Africa were not enough, 150,000 Chinese contract workers arrived in Cuba to work the sugar plantations around the mid-1800s. Many of these workers overstayed their contracts and they too contributed cooking methods and ingredients to the local cuisine.
So now you have influences from Europe, the Americas, Asia and Africa all blending, mixing, fusing and creating something unique.
The foundation of a typical, contemporary Cuban dish is olive oil, parsley, garlic and onions. Most dishes spring from those ingredients.
The most popular Cuban dish is generally acknowledged to be “Ropa Vieja” which translates into “old clothes” so named due to its appearance. The dish is composed of shredded beef in tomato sauce seasoned with garlic, cumin and cilantro.
Another traditional dish is roast pork. This dish is eaten any time of year but especially during Christmas Eve “Noche Buena” celebrations.
Common accompaniments or side dishes include white rice, black beans, fried plantains and yuca, a starchy tuber served with garlic and oil.
Havana has many restaurants offering a variety of international cuisine. But I wanted to focus on the eateries that offered typical Cuban food. Herein is a curated list of the best places to have a classic Cuban meal in Havana.
Five Notable Havana Restaurants San Cristobal On a side street in Centro Habana, this is where U.S. President Obama had lunch with his family when he traveled to Cuba. As is the case with many paladares, San Cristobal was originally established in the owner’s home, a turn-of-the-century residence. As the business grew so did the restaurant’s expansion until it filled most of the home. The decorations are eclectic and include a Santeria (local Afro-Cuban religion) altar. In one corner sits a portrait of Obama. The wine glass he drank from is encased under a glass dome.
The food in Paladar San Cristobal can also tend towards the eclectic but solid Cuban fare is the standard. We had “chilindron de chivo” (goat stew). The best I’ve ever tasted.
La Guarida Everything about La Guarida is fascinating. Let’s start with its history. The restaurant has been in the same location at Concordia # 418, in Centro Habana, for over 20 years. What really put this restaurant on the map was that this is where Cuba’s most famous film, “Strawberries and Chocolate”, was filmed. The building boasts graceful vestiges of better days and the entrance looks like it hasn’t seen a paintbrush in decades. That’s part of the charm. You go inside, through an apartment complex where residents are hanging laundry, and up a rickety spiral staircase.
It’s on the landing where the whole scenario changes. The restaurant opens up to bright tropical colors of yellow and burnt orange. Whimsical decorations cover the walls. The floors are wonderful examples of classic Cuban tiles from the turn of the last century. That’s the dining room. Go up another flight of stairs and you’re on the rooftop with a cool breeze and interesting views. You can have a drink and snacks on the roof top without having dinner. But do have a meal here. The food is exceptional. Some say it’s the best restaurant in Havana. It’s a little on the pricy side but worth it.
Reservations are highly recommended or you will not get a table.
Doña Eutemia In 2012, Doña Eutemia was voted one of the best 101 restaurants in the world by Newsweek. This wonderful little paladar of Cuban culinary treasures sits right smack in the middle of Old Havana on a side street off Plaza de la Catedral (Cathedral Square) next to what is perhaps the most iconic sight in all Havana, the Cathedral.
The restaurant was not accepting reservations last time I was there but this might have changed. The meals are reasonably priced and it is difficult to get a table. We tried to get a table at an unusual time for lunch or dinner, 2PM and were successful. You may want to try a similar tactic. If you’re in Havana do your best to try this place. You won’t be disappointed.
El Cocinero There is a lot to be said about El Cocinero. It is the only one of these five paladares that is outside of Old Havana or Centro Havana. El Cocinero is located in the upscale neighborhood of El Vedado to the west of Havana. It is in a restored old cooking oil factory on the roof top. The food is classic Cuban at its core but it flairs up to offer innovative creations around seafood and traditional dishes. It is an explosion of flavors, colors and aromas.
The other resident of the restored cooking oil factory is the unique, Fabrica de Arte Cubano (Cuban Art Factory) or F.A.C. for short. This is an entertainment venue unlike anything I have ever seen anywhere. Three or four massive floors of art exhibits, cinema, dance performances, musicians, dancing, restaurants, snack bars, poetry readings, fashion shows, bars…you name it, if it’s art, it is there.
It makes sense to have dinner at El Cocinero then head to the F.A.C. for an unforgettable evening. Doors open at 8pm at the F.A.C. but the line to get in starts forming around 6:30. Call for hours to both the F.A.C. and El Cocinero as they change frequently.
Paladar Los Mercaderes The paladar is named after the very busy thoroughfare it is on. Los Mercaderes street runs north and south through Old Havana connecting two of Havana’s most picturesque plazas; Plaza Vieja and Plaza de La Catedral. This is a wonderful street full of interesting stores, snack bars, parks and stunning architecture. Los Mercaderes # 207, in on the second floor in front of a leafy park with vendors selling everything from parrots to puppies.
The paladar offers reasonably priced “menu del dia” or daily specials at lunch time. They frequently have musicians roaming the various dining room. The food is classic Cuban with all the traditional trimmings. This place is hard to beat for ambiance, quality and price in the center of Old Havana.
Despite hardships and the scarcity of key ingredients in Cuba, Cuban chefs have continued to create. Cuban-American chefs Alain Rivas, Jaime de Rosa and James Beard Award winner, Douglas Rodriguez are leading culinary tours to Cuba. New paladares crop up with increasing frequency. Havana restaurants are coming into their own and attracting international attention. And prices have not reached those of similar restaurants elsewhere.
Havana restaurants will surprise and delight you with their quality and tasty, innovative cuisine. Have you had Cuban food? Where? Share your stories.
Do you know where you will be staying in Havana? I recommend you stay at a “ casa particular ,” this is a Cuban B&B. These are reasonably priced, serve killer breakfasts and can be found throughout the country. You can book one on Airbnb and here is a $40 credit on your first stay.
And make sure to bring my book over with you, Don’t Just Travel to Cuba, Experience It: The Ultimate Cuba Travel Guide .
Want to learn how to make Cuban food at home? Try recipes from these Cuban cookbooks:

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