How a new generation of chefs is carrying on the Thai culinary tradition in the U.S.

How a new generation of chefs is carrying on the Thai culinary tradition in the U.S.

Culture Matters How a new generation of chefs is carrying on the Thai culinary tradition in the U.S. “This is L.A. This isn’t Thailand. People are different, culture is different. It doesn’t make sense to me to have something exactly the way it is there.” Garlic fish from Chao Krung. White Oak Communications Feb. 21, 2019, 4:39 PM GMT By Audrey Cleo Yap LOS ANGELES — For Kris Yenbamroong, the timeline of Talesai — his family’s Thai eatery on the Sunset Strip in Los Angeles — is intimately tied with his own life: It opened its doors in 1982, the year he was born. He has fond memories of spending afternoons and evenings as a child shuffling between the dining room and the kitchen where his grandmother prepped food for regular patrons of the restaurant, a favorite among entertainment industry types who came in — often with celebrities — for lunch and dinner. “I would fall asleep in the office. At age 5 or 6, I remember I slept-walk[ed] into the dining room a couple of times during service,” Yenbamroong, 36, said with a laugh. During his summer breaks from studying film at New York University, he would work at the restaurant to make extra money, albeit with no intent of continuing the family business. https://www.instagram.com/p/BtecVJqh9Xe That is, until 2008. That was when, at the urging of his family, he took the reins of Talesai. Two years later, he opened his own restaurant, Night+Market, in a space next door to Talesai. The new restaurant eventually expanded and replaced the Sunset Strip Talesai. Known for its spicy, West Coast-infused take on Thai staples, Night+Market now has three locations throughout the Los Angeles area, and Talesai has a location in the San Fernando Valley. Yenbamroong, who does not have formal culinary training, was named Food & Wine Magazine’s Best New Chef in 2016. In 2017, he released a cookbook . Among his fans is actress Gwyneth Paltrow , who called Yenbamroong one of her “favorite chefs in the world.” And like other second-generation Asian-American chefs, Yenbamroong is intent on putting his own spin on Thai culinary tradition. “This is L.A. This isn’t Thailand. People are different, culture is different. It doesn’t make sense to me to have something exactly the way it is there,” he said. Sep 3, 2018 at 9:54am PDT Made by migration Los Angeles is home to the only designated Thai Town in the United States and has the highest concentration of Thais in the country. According to the Thai Community Development Center, Thai migration to the U.S. dates back to the 1950s and expanded after the passage of the Immigration and Nationality Act of 1965, when national origin immigration quotas were eliminated to attract skilled labor and reunite immigrant families. Following that, many immigrants from Thailand came as students, hungry not only for higher education opportunities but also craving food from their homeland, said Chanchanit Martorell, Thai CDC executive director and author of “Thais in Los Angeles.” This led to what is known as the “Thai restaurant boom” of the 1970s and 1980s, largely concentrated in East Hollywood, where many Thai immigrants settled. “The point of entry has always been East Hollywood because, back in Thailand, when they heard anything about the U.S., it was always about Hollywood and the entertainment industry,” Martorell said. She added that cheaper housing, compared to neighboring West Hollywood, was another motivating factor for Thai immigrants to settle there. The opening of Bangkok Market in 1972 by owner Pramorte Tila (father of celebrity chef Jet Tila), where budding restaurateurs could shop for ingredients from Southeast Asia, was also crucial in facilitating L.A.’s Thai restaurant scene, according to Mark Padoongpatt, associate professor of Asian-American studies at the University of Nevada, Las Vegas, and author of “Flavors of Empire.” Thai Town Tour with Chef Jet Tila June 12, 2014 01:32 Padoongpatt said the American love affair with Thai food can also be traced to an American woman named Marie M. Wilson. Wilson’s husband was teaching English in Thailand on a Fulbright fellowship, Wilson, who accompanied him there, collected recipes for local cuisine, which she observed was a combination of Chinese and Indian food. Upon her return, she released “Siamese Cookery,” the first Thai cookbook published in the U.S., in 1965. “The Thai food boom didn’t start just when Thai people set foot in Los Angeles. It was actually when the United States [went] abroad,” Padoongpatt said. ‘It was a dead dining room’ Successfully marketing Thai food to the masses, though, was not an easy task during the early days of Chao Krung, one of the oldest Thai restaurants in L.A. Started in 1969 by the Kuntee family, head chef Supa Kuntee would include Chinese dishes to make the menu more palatable to non-Thai patrons, specifically at its locations outside of Thai Town. “How did it feel to serve that? Not proud,” Kuntee’s daughter Katy Noochla-or said of watching her mother cook dishes like chow mein. The Kuntee Family. Chao Krung Noochla-or, 45, and her sister Amanda Kuntee, 44, have since taken over their family restaurant’s sole remaining location in L.A.’s Fairfax district. Last year, they revamped the menu to include even more traditional fare, such as khao soi (Chiang Mai curry noodles) and bek kai tod (fish sauce chicken wings). Kuntee makes curry pastes and sausage from scratch. Chow mein is no longer offered. Like Yenbamroong, Kuntee didn’t intend to take over her family’s restaurant and, at one point, thought she would pursue a career in wardrobe styling. But she had been cooking with her family since childhood. “When my grandma and grandpa would take care of us after school, they wouldn’t let us play outside. So, we stayed in, and they would cook,” Kuntee said.. “My first dish was green curry, my favorite. Just muddling, getting the coconut juice out. It was like playing but inside the house.” A wall of Kuntee family photos at Chao Krung, one of the oldest Thai restaurants in L.A. White Oak Communications Kuntee and Noochla-or have also been at the helm of several Thai restaurants in L.A., including Soi 56 and Chadaka Thai, both now shuttered. Noochla-or continues to operate Tuk-Tuk Thai in west L.A. and, in 2016, co-opened Same Same, a wine bar concept. So taking over Chao Krung from their parents was a natural fit for the sisters. “I knew that my parents would never sell this restaurant. I knew that both of us would take over at some point. I was mentally prepared for it, and by the time I took over, I had already opened two or three,” Noochla-or said. They also credit Chao Krung’s continued success to customers’ changing palates, the celebrity chef culture, and access to ingredients commonly used in Thai cooking (palm sugar, dried shrimp). “People’s taste buds are getting better and know Thai food better. It helps that restaurants are stepping up. It’s helping people to recognize that Thai food is not Chinese food,” Noochla-or said. Related Helped by Asian-American chefs, U.S. cities advance their dining Like at Chao Krung, including more familiar Chinese food was a strategy Jazz Singsanong utilized when she first took over Jitlada in 2006 with her late brother, Chef Tui Sungkamee. Today, the understated southern Thai outpost — located in a nondescript strip mall on Sunset Blvd. — counts celebrities including Aziz Ansari, Drew Barrymore and Ryan Gosling as patrons. It’s not uncommon to see a queue of customers, many of whom are not Thai. But in 2007, Jitlada was on the brink of closing. “It was a dead dining room. It was one person at one table ordering chow mein or orange chicken,” said Tom Sopit, Singsanong’s nephew who would also help at the restaurant. Sopit and Singsanong credit two incidents that ultimately saved Jitlada from shuttering: first, the translation of a “secret menu,” geared toward Thai Town locals, of spicy dishes originating from Singsanong’s hometown (Nakhon Si Thammarat) by a Chicago food blogger named “Erik M.” Second, Pulitzer Prize-winning food writer Jonathan Gold, then writing for the L.A. Weekly, published his review , championing dishes such as sataw (stinky bean) and fish kidney curry. A week later, there was a line out the door. A post shared by JitladaLA (@jitlada_la) on Jul 21, 2018 at 9:17pm PDT It helped that, before Jitlada, Singsanong worked at a five-star hotel in Thailand. “I learned how to take care of your customers like your own family. I remember what they eat. I know what they order for lunch,” she said. It’s the same philosophy Sopit remembers from his days being a waiter as a teenager and one he carries into new ventures as a restaurateur. Most recently, he opened the west coast location of international speakeasy Employees Only. “If you’re coming to or from the kitchen, you always have to be holding something. Full hands in, full hands out. That was [Singsanong’s] rule,” Sopit said. A fading legacy? But second-generation chefs and restaurateurs willing to carry on the family legacy are getting increasingly rare, Thai CDC’s Martorell said. “The second generation are becoming the professional class. They’re becoming the lawyers, the doctors, the engineers, the computer scientists, and accountants. And they don’t want to continue their parents’ business,” she said, citing an influx of older restaurant owners who have come to Thai CDC for advice on selling their businesses. Padoongpatt agreed, but added that social media-driven foodie culture has also allowed chefs like Yenbamroong to flourish. “Without foodie culture and without the rise of Yelp and this kind of backdrop, there really wouldn’t be any opportunity for them to enter into this field. But I think that opens up a chance to make a name for themselves. Kris is an example of that,” Padoongpatt said. Thai green curry from Chao Krung. White Oak Communications Carving out a niche comes with its own challenges, as Yenbamroong learned when he first took over Talesai. Within months, he canceled lunch service and cut 75 percent of the original menu in an effort to “try something new.” In the process, he lost longtime customers who didn’t hesitate to tell him how much they hated what they were seeing and tasting. He said it wasn’t until he found the confidence to open Night+Market that he could fully express his culinary point of view with dishes such as Chiang Rai sausage (a nod to where his mother is from) and pad kee mao, made with pastrami from Langer’s, a James Beard award-winning deli in Los Angeles. The interiors of each Night+Market location are a reflection of the food, equal parts eclectic and colorful, with bright, citrus-colored walls. “I’m not trying to do the encyclopedic Thai restaurant for everyone. I’m trying to do my very subjective view of this food, and a lot of this isn’t even Thai anymore,” Yenbamroong said. “I do me. I do me better than anyone else.” Follow NBC Asian America on Facebook , Twitter , Instagram and Tumblr . Audrey Cleo Yap

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Boracay Rediscovered Part 2

Boracay allows you to do almost any adventure sport from rock climbing to wind surfing or the newer Kite surfing. I have to confess I was more into the sport of just laying on the beach…Thank you My Warmth.
My Angel, My Warmth, I adore you.
Written and photographed
By Jude Thaddeus L. Bautista
The accommodations are not the cheapest in DISCOVERY SHORES, but every penny is well worth it because of the free services that make your stay so much easier and enjoyable.
Here’s a summary of the list: The free van rides- can be essential if traveling with senior citizens and infants ,2. Free Merienda- snacks and refreshments that can make your day ,3. Free Foot Spa, 4. Free Fast Wi-Fi. For a more detailed description of these free services click on this link to part 1.
Experience the Heart of the Filipino Innumerable Cable TV Channels . I stopped counting after 200. You may argue that it comes with the room you’ve paid for. But in my experience with hotel and resort rooms I have never seen this many channels anywhere else and it is something to behold. The main reason I’m mentioning it here is foreign visitors may appreciate a channel in their spoken language, giving them a slice of home while keeping in touch with current events. The Paraw sailboat is a symbol of Boracay along with the golden sunset. Photo by Jude Bautista
For example there are 5 Chinese language channels: Lotus Macau, CCM HD, Phoenix Info, STAR Chinese Movie, Formosa Xing Kong, SUN TV, CCTV. 2 French Channels : TV MONDE Channel, FRANCE-24. European channels : BBC, TVEspaña, RUSSIA TODAY, RAI Italia, RTR Planeta, 3 Korean Channels : YTN WORLD, ARIRANG, KPOP Plus, Japanese channel : NHK TV, Indian Channels : SAHARA NAT, SAHARA MUM, Middle Eastern : GMAN TV, SAUDI R, 1TVRUS, YEMEN TV.
The list above is by no means complete but gives a general idea of how many international channels are available in your room at DISCOVERY SHORES. DISCOVERY SHORES BORACAY scores on impeccable service, amenities and facilities on our trip January 9-11, 2019. Photo by Jude Bautista
NBA Premium TV
For a self confessed TV addict like me, I was overwhelmed with choices of HBO, FOX, Discovery (network), History, Crime + Investigation AND their variants: HBO HITS, Fox Life etc. BUT I was personally elated to find out they had both NBA Premium TV HD and BTV. So I was able to watch 4 NBA games in one day, if not portions of each. Apart from the games are the News/Magazine shows like THE STARTERS. Lovers embrace while watching the Boracay sunset. Photo by Jude Bautista
I caught an interview/dialogue between two of my childhood heroes Magic Johnson and Isiah Thomas. They talked about growing up in Michigan all the way to Lakers vs Pistons Finals in 1989 & 90. They had a tearful hug in the end because the two were very close childhood friends and had grown apart in recent years. They were never able to talk about it or flesh it out until that interview/docu.
By no means is it a necessity, but for any fan wanting to catch up with the NBA, it’s priceless. With the number of channels available it’s likely you’ll find one…or a dozen that’s right for you. INDIGO and SANDS Restaurant has delectable delights along with a fantastic view of Boracay Beach. DISCOVERY SHORES BORACAY scores on impeccable service, amenities and facilities on our trip January 9-11, 2019. Photo by Jude Bautista
Food Choices
Another big difference from my previous trip is the growing number of Chinese and Korean restaurants that have sprung up around town. Some famous establishments have translations of their menu items to Japanese, Korean and Chinese script and also Russian. This is an indication of the growing tourism market or visitors from those countries. Favorite ANDOK’S dishes (left) Liempo – charbroiled pork loin and (right) Roast Whole Chicken. Photo by Jude Bautista
ANDOK’S
My brother George however has a very Filipino craving. ANDOK’S is a popular charbroiled chicken brand in Manila. They have countless stalls for take out. The main difference here in Boracay is that they actually have fast food style outlets like Jollibee or McDonald’s. Jollibee also recently opened a large branch here greeting customers with an inflatable mascot 50 feet high. But the novelty for us is ANDOK’S Restaurant complete with air-conditioning. They have 3 separate branches. We were advised by Discovery staff to go to the branch away from the beach, as it is less full. Enjoying ANDOK’S Resto from left: Hazel Bautista, Gina Ronquillo, George Bautista, Eric Ronquillo and Tita Linda.
Sisig
Needless to say we enjoyed ANDOK’S charbroiled chicken, their Liempo (charbroiled pork loin). Their prices were the same as in Manila. I was also very proud to see a Chinese family enjoying sisig for the first time. Sisig has come into prominence in New York recently with the late Anthony Bourdain and BIZARRE FOODS’ Andrew Zimmern as praising the uniquely Filipino dish. With the nose to tail trend in the U.S. sisig has become a hit there. Pork ears, face and brains are finely chopped and served on a sizzling plate (sunny side egg on top is optional). It tastes better than it sounds and goes great with beer. Crystal clear waters and white sand beaches have returned to Boracay. Photo by Jude Bautista
Signature Dishes
There are howeverother must try signature dishes in ‘Bora’. FRIDAY’S is a restaurant bar just a few meters away (almost right beside) DISCOVERY SHORES. We enjoyed their cheese pizza and Lobster Thermidor, which they were famous for. Both are reasonably priced. The pizza is thin and extra crispy. The lobster was fresh, sweet, the biggest we’ve seen and perfectly cooked. FRIDAY’S Lobster Thermidor
It wasn’t planned but weordered more Filipino fare in this trip. In another establishment we tried their Sisig , Sizzling Bulalo (Beef Bone Marrow- also a Bourdain favorite) and Pansit Palabok (glass noodles with chicharon -pork rind and eggs). Left: Pansit Palabok – glass noodles with chicharon-pork rind and eggs, Right: Four Cheese Pizza is surprisingly good.
If I were a foreign visitor, I’d take advantage of trying Filipino cuisine, obviously because that’s what we know and are best at. In any case there are many other cuisines you can choose from around the island including Italian restaurant FORNO OSTERIA in DISCOVERY SHORES. Left: World famous Sisig, Right: Sizzling Bulalo- Beef Bone Marrow. Both dishes are highly recommended by Bourdain and Zimmern. Crystal clear waters and white sand beaches have returned to Boracay. Photo by Jude Bautista
Lessons
As exercise I hiked to the less occupied portions of the beach beyond the rocky outcrop. This is where a restaurant / bar was demolished by the government during the 8 month closure. No doubt a lot of jobs, businesses were closed from it. Although, shooting the waters and beach after the fact it is hard to argue with the results. Crystal clear waters and white sand beaches have returned to Boracay. Photo by Jude Bautista
What this tells me is that taking care of Boracay isn’t just the responsibility of the government or of business owners here but of every single person who visits as well. IF we want to keep Boracay pristine, we all have to make better choices. We can avoid using plastic, make sure to not litter on the beachand better yet pick up trash that we see. We should all be conscious of not polluting the air, water, beaches, be conscious even of noise pollution. Otherwise we’ll lose a beautiful place like this. Controlling visitor numbers have had a positive effect on the environment in Boracay. Photo by Jude Bautista
Exemplary Service
The level of service we experienced in DISCOVERY SHORES was not just the best in the island, but the best anywhere in my opinion. Everyone was always willing to go the extra mile. DISCOVERY SHORES BORACAY scores on impeccable service, amenities and facilities on our trip January 9-11, 2019. Photo by Jude Bautista
For example my dad Joe (86) has a habit of waking up at 3am. One morning he decided to walk out by himself, while we were sound asleep. When he got back my mom opened the door and she thought my dad in her words ’picked up a girl’. Before she could raise hell she found out it was a Discovery staffer assisting him safely to his room, as it was still dark outside. DISCOVERY SHORES BORACAY scores on impeccable service, amenities and facilities on our trip January 9-11, 2019. Photo by Jude Bautista
Over breakfast we were laughing about it. I was getting a juice for my mom. Dad went to the buffet by himself. His hands aren’t as strong as they used to be with the plates and getting food at the same time. Next thing we know a staffer was right behind him getting food and assisting him back to the table. We weren’t even asking for it but they were always ready to anticipate your needs.
It makes you feel special. I’m proud as a Filipino,they are able to represent that hospitality our country is known for. It’s not just the spectacular beach but the people and culture that attract the whole world to Boracay. Joe and Linda Bautista; DISCOVERY SHORES BORACAY scores on impeccable service, amenities and facilities on our trip January 9-11, 2019. Photo by Jude Bautista The Paraw sailboat is a symbol of Boracay along with the golden sunset. Photo by Jude Bautista WordPress: http://judebsports.wordpress.com/ , http://judebfood.wordpress.com/ , https://judebphoto.wordpress.com/ , http://judebgallery.wordpress.com/ , http://judebautista.wordpress.com/ from left: George Bautista and college bud Eric Ronquillo. DISCOVERY SHORES BORACAY scores on impeccable service, amenities and facilities on our trip January 9-11, 2019. Photo by Jude Bautista We stumbled on a romantic dinner set up in INDIGO. Initially we thought it was an engagement party but found out it was just for one lucky couple. DISCOVERY SHORES BORACAY scores on impeccable service, amenities and facilities on our trip January 9-11, 2019. Photo by Jude Bautista tumblr: Joe Bautista and great grandson Theo; DISCOVERY SHORES BORACAY scores on impeccable service, amenities and facilities on our trip January 9-11, 2019. Photo by Jude Bautista Crystal clear waters and white sand beaches have returned to Boracay. Photo by Jude Bautista Our group in INDIGO Restaurant. DISCOVERY SHORES BORACAY scores on impeccable service, amenities and facilities on our trip January 9-11, 2019. Photo by Jude Bautista flickr:

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Everything You Need to Know About Visiting Club Mahindra Kanha Resort

BusinessAdmin Experiences – Feb 21, 2019
The jungles are calling and we must go! How long has it been since you took a vacation and escaped to the forest areas, took safari rides to spot exotic animals and just revelled in nature? We are all accustomed to thinking about the North or the South of India when one decides to take out time and go for a vacation but have you ever considered Madhya Pradesh and the dense forests, which open up possibilities to tiger spotting! And not just any tiger, the Royal Bengal Tiger in all its glory!
Club Mahindra Kanha resort is among those few resorts in Kanha that gift you breath-taking sights of the majestic tiger as it is located in the vicinity of Kanha National Park, also known as Kanha Tiger Reserve. Set amidst a rustic central village called Mocha, it is easily accessible from Jabalpur (165 Km.) and Nagpur (265 Km.) The Club Mahindra Kanha resort, being located in the close proximity of wilderness and yet in touch with modern amenities, is one that will balance your vacation experience.
• Festivals in Kanha
When in Madhya Pradesh, festivals are something you must definitely experience celebrating with your family. The locals celebrate every strand of their culture with pride and joy. Along with common Indian festivals like Holi, Dusshera and Diwali, one gets to see celebrations of other festivals, too, which are unique to Madhya Pradesh like – Lokrang, Bhagoria Haat Festival, Kumbh Mela, Rashtriya Ramleela Mela and so on. Another local-favourite festival here is Maha Shivratri. Celebrated in the month of February, this festival honours the time when Lord Shiva consumed poison to save the world from annihilation. And when you have Club Mahindra Kanha – one of the best among all Kanha resorts – by your side, you and your family will be able to enjoy every festival of Madhya Pradesh with great enthusiasm.
• Food in Kanha
Brewing in the heart of India, the cuisine of Madhya Pradesh boasts of a delectable array of dishes to suit the palates of both vegetarians and meat lovers. While Bhopal’s biryanis, kebabs, kheema and Gosht Korma will please the non-vegetarian side of you, dishes from the Maharashtrian cuisine will please the taste buds of vegetarians. From Baafla – an unleavened wheat bread eaten with dal – to Bhutte ka Kees – a semi-dry dish made with grated corn and milk – and Chakki ki Shaak – steamed wheat dough with curd – will ensure that you miss the food in Madhya Pradesh once you get back home. If you have a sweet tooth, you will certainly be spoilt for choice with Jalebis, Kaju Katli and Kusli, the desserts which were seemingly born in Madhya Pradesh. Other well-known sweets from this region include Mawa Bati, Khoprapak, Shrikhand and Malpua. You can relish each and every local dish of Madhya Pradesh mentioned here at Spices, our in-house restaurant. Special food for children can be served on request.
• Heritage in Kanha
Visit Bedaghat and allow yourself to be mesmerised by its 100-feet tall magnificent rocks surrounding River Narmada. It is one the greatest gifts of Mother Nature. Deekshabhoomi is one of the largest stupas in Asia. Legends say that it was erected about 300 years ago. Thus, it contributes immensely to the heritage of Madhya Pradesh. While in Kanha, Club Mahindra Kanha resort is one of the best option to stay with family. Read these Club Mahindra reviews on Kanha resort & know why our members love vacationing at this resort. Offer

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Elementary, My Dear Watson

Anustup Datta 6 min read This is the 12th installment of The Pragati Quiz, our weekly dose of stimulation for readers who are curious about the world. Questions
(Answers at the bottom.) It was handwritten by Prem Behari Narain Raizada, and includes images of Rama, Sita and Lakshmana, Buddha and Mahavira, as well as of historical personalities such as Akbar, Tipu Sultan, Rani Lakshmibai, etc. What are we talking about? After the death of William III of England, why did Jacobite supporters of his ousted rival James II drink toasts to ‘the little gentleman in the black velvet waistcoat’? A committee in a certain country has initiated a “green campaign” asking people to donate their obsolete electronic devices such as computers and mobile phones. These will be recycled to create what highly coveted and collectible items next year? This is Rodin’s monumental The Thinker (Le Penseur), among the best-known pieces of sculpture in the world. Which 13th century man of letters is it supposedly a representation of? (If it helps, its original name was The Poet .) Name the star of this ad. What 1990 work is this Google’s homage to? Swedish botanist and taxonomist Carl Linnaeus, who created the binomial system of nomenclature for all living creatures, proposed this kind of arrangement for what purpose? (The picture has been slightly edited.) This is the Esplanade Performing Center in Singapore. What is it called by the locals because of its strong resemblance to something whose consumption in public places is regulated by strict laws in that country? This is the original logo for what? We are more familiar with a modern version designed by Art Paul. Sinhala Desha (the original name of Ceylon or Sri Lanka) literally means “of lions” or “lion-hearted.” The flag of the country depicts a lion as well. Given that there are no lions in Sri Lanka and never have been, how did this name come into being? In 1964, Arno Penzias and Robert Woodrow Wilson of Bell Labs in New Jersey had built a radiometer for radio astronomy and satellite communication experiments. On 20 May they made their first measurement, but found their instrument antenna hotter by 4.2 K than they could account for. What had they discovered, which provided landmark evidence for the Big Bang Theory? In medieval Europe, what was referred to as ‘Indian saffron’, as it was widely used as a substitute for the far more expensive saffron? In August 2017, the Pantone Color Institute announced the creation of a new shade of purple – PANTONE PQ-7448C – inspired by the custom-built Yamaha piano shown. What is the name given to the new colour, or who was it inspired by? Etymologically speaking, what specifically connects the common phrases – Bite the dust, A leopard cannot change its spots, Fly in the ointment, Go the extra mile, The Powers that Be, Pride comes before a fall, The Root of the matter, See eye to eye, Sign of the times – among many others? A small Pacific island nation won Gold at the Rio games in 2016 when a certain sport was played at the Olympics for the first time. The nation is obsessed with the sport and of its 180,000 men between the ages of 14-40, some 155,000 are registered players. Which nation and which sport? This architectural term literally means “outside the works,” and originally referred to an outbuilding not incorporated into the architect’s main design. It was borrowed into French cuisine in the 17th century to denote appetizers that were “outside the main meal.” What? The Marathon des Sables (Marathon of the Sands) is a six-day, 251 km ultramarathon, which is approximately the distance of six regular marathons. It is regarded as one of the toughest footraces on Earth .Why is there a camel in the race? The common words for foods such as tomato, chili, avocado, cocoa, chocolate, and chia (seeds) all originate in which ancient language? A Jain version of this is called the Paumachariyam . In Laos, it is called Phra Lak Phra Lam while in Myanmar it is called Yama Zatdaw . The Philippines has a version called Maharadia Lawana .What do we call the original in India? Which popular game of physical skill and mental concentration created by Leslie Scott and marketed by Hasbro is named from the Swahili word for “to build”? Robert Grebler possibly holds the record in this, having reached 40 ⅔ while playing against the game’s creator in 1985. About what did the Irish Nobel laureate W B Yeats write in 1912 – “I have carried the manuscript of these translations about with me for days, reading it in railway trains, or on the top of omnibuses and in restaurants, and I have often had to close it lest some stranger would see how much it moved me.”?
Answers The Constitution of India . The artwork was by Nandalal Bose and his team. William III died when his horse stumbled over a mole’s burrow and threw him. The ‘little gentleman in black velvet’ was the mole. Tokyo 2020 Olympic Games medals will be partially made of the metals recycled from these electronic devices. The new medals will be unveiled in the summer of this year. Dante Alighieri , the author of The Divine Comedy A grown-up Macaulay Culkin , the child star of Home Alone He called it the “Horologium florae” – a ‘flower clock’ where one could roughly tell the time of the day by checking which flower set was in bloom. The Durian Building Playboy magazine . The rabbit endures! After the legendary prince Vijaya Sinha , who arrived in 543 BCE from Sinhapura in Bengal (according to the Mahavamsa). The present Sinhalese are descended from these settlers. Cosmic Background Radiation left over from the creation of the universe. Penzias and Wilson won the Nobel Prize for Physics in 1978 for this discovery. Turmeric Love Symbol #2 (below), inspired by Prince All have entered common usage from the King James Version of the Bible , first published in 1611. Fiji and Rugby Sevens . They even issued a 7-dollar (!) currency note to commemorate their victory. Hors d’oeuvre Any runner passed by the camel before they reach a checkpoint is disqualified. It ensures that all runners are able to keep up with the challenge. The Nahuatl language of the ancient Aztecs. All these foods are from the New World. Varieties of Nahuatl are spoken by about 1.7 million people today, mostly in central Mexico. The Ramayana Jenga , from the Swahili word kujenga. Rabindranath Tagore’s Gitanjali – Yeats wrote the introduction to the English translation (“Song Offerings”)

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Indian Street Food

It has probably been more than a year since I first came across mention of something called Pav Bhaji. The first word is pronounced “pao.” It is a mushed up mixture of vegetables that is served on or with buns.
Pav Bhaji
When I think of India and breads, I envision lots of flat breads, or Naan, which can be made as a flat bread or made with yeast. Never, though, had I come across a recipe for something that looked like a common bun, as we know them in the U.S. When I saw this recipe, it intrigued me, and for a while I meant to try it out, and then, as with many things, it got buried, and I never got back to it.
Recently I met a young girl who hails from Mumbai. Anyone from India is of great interest to me, because while I am fascinated with India, Indians, Indian food, culture, etc., I have never been to India, nor eaten anything Indian outside of a few restaurants, nor have I ever had the pleasure of eating at an Indian household. So while my Indian restaurant visits have given me a baseline idea of the flavors involved, I am far removed from actual firsthand experience. Yet I do cook things Indian all the time, because the flavors are exceedingly high on my list of “most amazing flavors.”
So after meeting this young Indian girl, I asked her out to lunch, so I could pick her brain and get ideas – more firsthand. We talked of many, many different foods, and she asked if I had ever tried an Indian street food called Pav Bhaji. Well!
Pav Bhaji just cooked
When I got home, I was busy that day and the next, but finally got around to unearthing all my notes on that dish. Yesterday I put them into action. The dish consists of various parts. The vegetable dish, the main event, is made of mainly potatoes, with other vegetables such as green peppers and tomatoes. Other vegetables that can be added are things like cauliflower and /or peas. And while I have read that carrots are never found in the actual street-vendors’ dish, they can be added if making it at home. I always look for more, so I used all these vegetables in my dish.As for the vegetable part of this dish, it can be made into a puree or it can be simply mashed with bits left in it. This is up to your own taste. I chose to mash, not puree my vegetables.
The next part is making or buying a Pav Bhaji Masala. The ingredients in this mixture are similar, but have variances, in the many recipes I looked at online. The spices that seem most common in this mixture are black cardamom , coriander and cumin seed, cloves, cinnamon, tej patta ( Indian bay leaf ), black peppercorns, aamchur powder (dried unripe mango powder), dried red chilies. Other things added in some recipes are fennel seed, turmeric, powdered ginger, star anise, asafetida and even curry leaves. Of course, the amounts will vary in all recipes, but if you choose to make your own Pav Bhaji Masala, here is my recipe:
Pav Bhaji Masala
Makes about ¼ cup
4 black cardamom pods, seeds removed, pods discarded
3 tablespoons coriander seeds
1½ teaspoons cumin seeds
1 teaspoon black peppercorns
2 dried red chili peppers (remove seeds for less heat), crumbled
3-inches cinnamon stick
6 whole cloves
2 tej patta leaves (do not substitute Bay Laurel leaf), crumbled
1 tablespoon aamchur powder
1½ teaspoon ground turmeric powder
½ teaspoon black salt (or regular salt)
Place the first 8 ingredients into a hot, dry skillet over medium heat and stirring quickly, toast until fragrant. Pour out in a plate to cool, then grind to fine powder, adding in the remaining three ingredients, mixing well. Store in a clean jar with tight fitting lid in a cool, dark place for up to 3 months.
The third part of the whole Pav Bhaji experience is the bread. The bread is supposed to be bun-like, made without eggs. The buns are halved and dredged through melted butter with some of the Pav Bhaji Masala on a hot griddle, then served either alongside or filled with the vegetable mixture.
I have not made the buns, yet. I was making two kinds of breads yesterday, and did not have the time to make a third type of bread, but I will get to those at a later date. In the meantime, I (gasp!) bought some whole wheat dinner rolls to accompany the veggie mixture.
The Pav Bhaji is them served with chopped red onion and a wedge of lemon or lime on the side, as well as a green chutney. I had no green chutney made, so I went ahead without. For the first time, it was fine, as I wanted to really taste what this dish is like, without other distractions. All I can say is AMAZING! I loved this dish. I have no problem eating a vegetarian meal, and this was excellent.
Pav Bhaji Pav Bhaji
Serves about 4
2 cups potatoes in small cubes (½-inch)
1½ cups green pepper, chopped small
1½ cups cauliflower, chopped into small bits
½ cup carrots in tiny cubes (about ¼-inch)
½ cup peas (I used frozen)
½ – 1 (15 ounce) can petite diced tomatoes with juices
2 tablespoons Pav Bhaji Masala
2 teaspoons Kasoori Methi (dried fenugreek herb)
1 teaspoon Indian red chili powder (powdered chili peppers)
¾ teaspoon salt
½ cup cilantro, chopped
1 – 2 tablespoons oil or butter
1 shallot, minced
2 cloves garlic, minced
1-inch fresh ginger, minced
2 green chilies, minced (omit seeds for less heat)
4 buns, halved
butter, for buns
butter, to serve
red onion, chopped, for garnish
lemon or lime wedges
Green Chutney
Place the first 5 vegetables into a saucepan and just cover with water. Bring to boil, then reduce to simmer and cook until the vegetables are soft and can be smashed without resistance. If there is still a lot of water in the pan, drain off some of it, but some water should remain. Use a potato masher or a glass and smash the vegetables into a chunky mash.
Add to the pot of smashed veggies the tomatoes (amount is up to you), the Pav Bhaji Masala, the Kasoori Methi herb, Indian chili powder and salt and stir in. Stir in the cilantro.
In a skillet over medium low heat, saute the shallot, garlic, ginger and chilies in the oil until the mixture just turns golden, then pour this into the pot with the vegetables. Stir well.
To serve: Halve Pav Bhaji buns or dinner rolls. Melt some butter into the skillet and sprinkle in some of the Pav Bhaji Masala powder. Dredge the cut side of the buns in this butter mixture. Chop some red onion to serve alongside and set out lime or lemon wedges to squeeze over top. If you have some green chutney, serve this also.
Green Chutney (Dhania Poodina) Green Chutney or Dhania Poodina
Makes about 1 cup
1 cup (packed) fresh mint leaves
1 cup (packed) fresh cilantro
1 to 5 fresh Serrano peppers (remove seeds for less heat)
½ cup unsweetened coconut, optional
½ small onion or 1 large shallot
1 teaspoon sugar
¼ teaspoon cumin
¼ teaspoon salt
¼ cup lime juice, more, if needed
Place all the ingredients in a powerful blender and puree completely. Store in refrigerator, tightly sealed and u se the chutney within three days.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website , Facebook , and Pinterest .

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You probably didn’t know that these 5 popular restaurants are owned by cricketers

Meghana Ganeshan Published: Feb 22, 2019 | 13:38:06 IST
While popular cricketers such as Virat Kohli and Zaheer Khan among others have achieved great heights owing to their prowess on the pitch, they’ve also simultaneously invested in the hospitality industry and emerged as successful entrepreneurs over the years. Now, you’re obviously wondering which of your favourite cricketers have set up food ventures across the country. We’ve rounded up a list of some of the best ones you’d be interested to know about: 1. Zaheer Khan’s Dine Fine, Pune
Zaheer Khan has had tremendous success in the hospitality industry. After having launched his first hotel ZK’s in 2005 in Pune, the cricketer went on to expand his restaurant business in 2013 with ‘Toss Sports Lounge’ in 2013 in the same city. Both his fine dine restaurant and the sports lounge are part of his larger business called Zaheer Khan’s Hospitality Pvt. Ltd. While the restaurant is known for its tandoori, continental and oriental dishes, the sports lounge serves as a great place to grab drinks and catch live sporting events with your friends.
Where:
Zaheer Khan’s Dine Fine: Ground Floor, Winners Court, 23 Sahani Sujan Park, Near NIBM, Lulla Nagar, Kondhwa, Pune
Toss Sports Lounge: 2nd Floor, Winners Court, 23 Sahani Sujan Park, Near NIBM, Lulla Nagar, Kondhwa, Pune 2. Kapil Dev’s Elevens, Patna
Legendary cricketer Kapil Dev launched Patna’s first themed restaurant Kapil Dev’s Elevens in the year 2008. The restaurant comes with a refined bar and a lounge and serves pan-asian, Indian as well as continental cuisine.
Where: Lower Ground Floor, Dumraow Kothi, Frazer Road, Patna, Fraser Road Area, Patna 3. Nueva by Virat Kohli, Delhi
Indian skipper Virat Kohli opened his new restaurant Nueva in 2017 in the country’s capital, which adds to the list long list of other business investments. Nueva serves authentic South American food along with other dishes that are inspired from countries such as Spain, Italy, Portugal, France and Japan.
Where: Ground Floor, Sangam Courtyard, R K Puram, New Delhi 4. Jaddu’s Food Field by Ravindra Jadeja, Rajkot
Ace bowler Ravindra Jadeja had clear plans to launch into the hospitality business even before he bagged a fixed spot in the Indian cricket team. Jadeja set up his own restaurant called Jaddu’s Food Field in Rajkot in December 12, 2012 – the same day as his maiden Test call-up wherein he was out with the Indian cricket team. Later on, Jadeja revealed to TOI that 12 was his lucky number and he was also picked for Test Cricket in the same month of that year.
Where: Cross Road Buliding, Near Juna Jakat Naka, Kalavad Road, Kotecha Nagar, Rajkot 5. Ministry of Crab by Mahela Jayawardene and Kumar Sangakkara, Colombo
Sri Lankan cricketer duo Mahela Jayawardene and Kumar Sangakkara collaborated with renowned chef Dharshan Munidasa in December 2011 to open The Ministry of Crab in Colombo. As the name suggests, the restaurant specialises in sea food – particularly crabs. Recently, the chain opened its first branch in Mumbai.
Where: Old Dutch Hospital Complex, 04 Hospital St, Colombo 00100, Sri Lanka
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The Hebbars: This Karnataka Couple Set Up One of India’s Biggest Recipe Empires!

in Culture , Food , Lede The Hebbars: This Karnataka Couple Set Up One of India’s Biggest Recipe Empires! In videos lasting 120 seconds, Hebbar’s Kitchen enables you to cook up a storm for each meal of the day from breakfast to dessert, masala powders to chutneys, side dishes to beverages. by Shruti Singhal February 23, 2019, 10:22 am
I t wasn’t until I got married two years ago that I really began cooking— dals , different kinds of sabzis and rotis —for daily sustenance. Everyday cooking with greens and veggies like bhindi , lauki and gobi , was so routine, anyone could do it, I thought.
And so, I convinced my mother to allow me to cook the specials— sambar , paneer , biryani —dishes that are prepared rarely enough to garner appreciation, but not so infrequently that I completely forgot the process.
The same was the case with the husband.
But when we moved to Bengaluru, we received calls from our families every day, asking us what we had cooked and consumed. Were we surviving on Maggi? What culinary catastrophes did we experience that day? Had we burned down the house or chopped off our fingers?
Thankfully, helping my mother and aunts in the kitchen all these years was not for nothing. And of course, the internet with its sheer quantity of helpful material, came to my rescue.
One of the many resources I turned to was Hebbar’s Kitchen, a food blog started by Archana Hebbar, a software testing professional living in Australia.
Her blog became my culinary search engine. Peeking into the offerings from her channel, I could satiate the families with pictures of a new dish each day. Archana moved to Australia with her husband after she got married. Without any local experience, it was quite difficult for her to find a job there. So, she decided to pursue her hobby—cooking. Archana Hebbar.
Blogging was quite a popular activity at the time, so Archana created a free WordPress account.
“Hebbar is my husband’s surname, and a common one in Udupi, Karnataka,” she begins. “When I was thinking of names for my blog, I decided to use it because it’s a part of my identity and also helps me connect with vegetarians.”
On this blog, she posted a few basic recipes along with photos that outlined each step. Buzzfeed’s Tasty videos were gaining popularity at the time, but she couldn’t find many channels that catered to the Indian palette.
“I thought of making shorter videos for Facebook, and the response was amazing,” she tells me. In videos lasting 120 seconds, Hebbar’s Kitchen enables you to cook up a storm for each meal of the day from breakfast to dessert, masala powders to chutneys , side dishes to beverages.
If you’re looking for vegan alternatives, don’t fret, Hebbar’s Kitchen has all the answers. If you prefer your food “ no onion, no garlic ”, have a junk food craving, or need to tend to your gluten allergies, Archana offers offers a plethora of tutorials. For these, and much more.
“What I like about the videos is how short they are! In two minutes, with the most basic ingredients, I can learn recipes that food-shows teach in half an hour!” my colleague, Saiqua Sultan, gushes.
Archana points out that content creation is not a one-day job. From sourcing the ingredients and preparing the dishes to shooting and editing the videos—a lot of time, effort, and planning go into the making of that two-minute video.
“My husband and I plan the entire week’s schedule well in advance. We include recipes from different categories which helps users try them in their daily routines,” shares Archana.
She continues, “It is not just preparing the dish. It also involves showing how the dish can be prepared in a simple way.”
Dosas and idlis ferment perfectly and hit the sweet spot at the first try because she’s familiar with them. But a delicacy like Mysore pak took several attempts. As regards the video creation, it depends on the “complexity” of the dish. For instance, creating the video of a chutney takes about two hours, but a cake or dessert would take a few hours.
One of the residents in my neighbourhood, Anujna Bhat, used to run a kitchen, offering nutritious, homely meals to neighbours. She tells me that it was watching videos put up by the Hebbars that inspired her. The short video recipes came in handy when she was managing the kitchen along with her work.
Anujna says, “ Rava dosa and Neer dosa were always disasters when I made them before I had help from Hebbar’s recipes. But not anymore. Even the chutneys I now make are from her book!”
It was an incredible coincidence that Anujna Bhat and Archana Hebbar were childhood friends! It goes on to prove that the bonds we make over the shared love and appreciation of food are simple, yet last long, across locations.
A small team runs Hebbar’s Kitchen—the Hebbars in Australia and their friend, Shreeprada in Mumbai. While Sudarshan, her husband, focuses on his work during the weekdays, he assists his wife post-work and during weekends.
Archana uses a customised tripod to shoot in different locations and edits her videos. Shreeprada handles communication on the Facebook page and other social media; she also writes articles about tips, tricks and health benefits of ingredients readily available in Indian kitchens.
With a presence on every social media platform, Hebbar’s Kitchen is determined to encourage Indians across age and region hone this life skill. Apart from the website which clearly presents the different categories of edibles, they are also popular on Facebook (with 9.3 million followers), YouTube (1.9 million subscribers), and Instagram (726000 followers).
The Hebbars have also spoilt their users for choice by presenting an app, which has one million downloads on Android and nearly 500,000 on iOS . “It is good to diversify. I like to explore new platforms as there are higher chances to be in touch with new generations,” Archana states.
She admits that there were fewer competitors when they began in 2016. But with the growth of the segment, they have had to strive hard to retain their flavours.
Is the space getting crowded, I ask her. She agrees, “I believe there will be a small place for me, which is more than sufficient. We try to post videos every day, and give online support in solving queries via Facebook messenger and e-mail.”
You can believe her when she says this because one reviewer, Manmita Kulkarni, left the following comment on the app last October.
“Love you Archana Hebbar for making my life so easy! Thank You! Also I would like to suggest you to add one more segment in your recipes –‘Indian Tiffin Box.’ I am always wondering what to cook for my husband early in the morning for his tiffin.”
A quick search on the website now brings up the ‘ tiffin box ’ category with several healthy and tasty options that are easy to replicate.
Apart from requests like these, viewers often share encouraging responses. Archana says, “It is really nice to receive messages from parents about their kids trying recipes from my kitchen. They thank us for helping their kids develop an interest in cooking.”
Archana’s work also inspires another segment of the youth–those living in hostels or working away from home. The feeling of missing and craving home food is a singular one, best satiated with the successful attempt at recreating whatever it is that makes your taste buds sing.
Kevin Ronith Kumar says, “Her recipes teach me how to cook dishes that my mom used to prepare for me—not only the ones that I grew up eating, but also some that I’ve heard about. Dhaba style, street foods or even traditional Kerala style palappams , these videos have helped me become a culinary expert in my own circles!”
Although she empowers modern foodies with recipes for fast and junk foods, it is the traditional ones that she looks out for. “I keep referring to cookbooks that showcase regional recipes like voggarene dabbi and kadambila saraswathi ,” she reveals.
A connoisseur of the art of cooking, I ask her if there are any ingredients she cannot do without. She answers, “We start and end any South Indian dish with tempering. Being an Indian, and a typical South Indian, my kitchen is incomplete without the spice box.”
In teaching and learning new recipes, Archana thoroughly enjoys the opportunity to explore—new places, various traditions, different cuisines—with memories to savour for a lifetime.
She concludes, “Hebbar’s Kitchen began as a hobby. It became my passion, and is now my profession. I was always interested in cooking, but never thought it would take me so far!”
Also Read: Kulukki Sarbath to Breudher Bread: 15 Delicacies That Make Kochi a Foodie Paradise!
I’ve now learnt that it may be easier to make biryani because you can only eat it so often. The real challenge, is to cook simple fares for the daily grub. And Hebbar’s Kitchen enables that.
We hope that they continue to delight and motivate food lovers to try their hands at humble everyday fares as well as gourmet specials not only in India, but all over the world!
(Edited by Gayatri Mishra)
To know more about Hebbar’s Kitchen, get in touch with the Hebbars on their Facebook page . Connect Find Out What’s Good Today – Sign Up Now! Email Address

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Young woman turns her trash-collecting life into treasure | #AsiaNewsNetwork

23 Young woman turns her trash-collecting life into treasure | #AsiaNewsNetwork Young woman turns her trash-collecting life into treasure | #AsiaNewsNetwork Life Published 23 February 2019 Zhang Wenfang CHANGCHUN (CHINA DAILY) – Li Siying, a 28-year-old woman from Changchun, Northeast China’s Jilin province, has completed both a TV and a film script based on her tough life experiences, where she struggled to chase her dreams and support a family by collecting and selling garbage.
“We used to be a well-off family, but when I was 15 years old, misfortune fell upon us and changed everything. My father experienced a business failure. Our house, car and savings were all gone. My family went broke,” Li recalled.
“It was a huge blow to my father and made him ill and leave us forever. My mother’s condition had not been well before and it worsened at that time,” Li added.
Since then, Li and her family went into poverty. Her mother could not work given her poor health. High rent in the town forced them to move to the suburbs. Li and her brother had to drop out of school and become the breadwinners.
Li once came to a restaurant and begged the owner to give her a job. “Please let me work here. I can wash the dishes and help in the kitchen. You can offer me lower wages as long as you allow me to work here,” she said.
But the owner refused and told her that it was illegal to hire her, a 15-year-old minor.
As she walked the street one day, upset and with a heart full of worry, Li kicked a beverage bottle. Looking at the bottle, the idea came to her that she could collect and sell garbage to earn money for her family.
In summer, the garbage bins stank to high heaven and flies and bugs swarmed around. In winter, cold weather froze Li’s hands. Besides, she was often cast strange and loathing looks from others.
In the face of all these difficulties, Li has shown extraordinary determination and an upbeat spirit.
“Life is hard for me but tears cannot help either. A day will pass no matter how you feel about it so why not live with smiles,” she said.
http://www.chinadaily.com.cn/a/201902/22/WS5c6fdb08a3106c65c34eae88.html
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5 herbs for a healthy digestive system

5 herbs for a healthy digestive system News / 23 February 2019, 10:30am / IANS Several medicinal herbs and natural ingredients, some of which are well known and part of Indian cuisine, can help in managing digestive problems the natural way.Picture: Pexels.Com TODAY’S lifestyle has several unhealthy facets such as a lack of physical activity, poor sleeping habits and consumption of unhealthy foods.
Hectic work schedules have increased stress levels, which, in turn, has led to disturbed sleep; unhealthy dietary habits such as eating either too much or too little; and, more often than not, not spending enough time to eat well. Smoking and alcoholism are other aspects that have led to health issues.
The negative outcome of this stress-filled lifestyle is visible in the form of ill health, including poor digestive health.
This is worsened by the decreasing ability of the digestive system to function efficiently with age.
According to Dr Rajesh Kumawat, the head of Medical Services and Clinical Development at The Himalaya Drug Company, digestive problems should not be ignored. Several medicinal herbs and natural ingredients, some of which are well-known and part of Indian cuisine, can help in managing digestive problems.
* Ginger: A common flavouring agent, ginger has a pungent smell and a warming effect when consumed. It is a home remedy for indigestion, and stimulates gastric acids and digestive enzymes that improve digestion.
* Black pepper: A seasoning as well as flavouring agent, black pepper contains a compound called Piperine that improves the absorption of nutrients. Black pepper improves the secretion of bile acids and thus the breakdown of foods. It also expels gas from the digestive system.
* Triphala: An effective Ayurvedic blend of fruits of three herbs – amla (gooseberry), haritaki (chebulic myrobalan), bibhitaki (Belleric myrobalan). Triphala is known for its health benefits. It prevents the accumulation of gas in the digestive system, improves the contractile movement of muscles of the digestive system and helps in the movement of food. Triphala also helps in curing indigestion.
* Fennel Seeds: They have several digestive system-friendly medicinal properties. It has an antispasmodic action that helps in relaxing the contracted intestinal muscles. Fennel seeds also help in expelling gas.
* Shankha Bhasma: An Ayurvedic preparation made from a conch shell, shankha bhasma improves appetite and digestion.
It provides relief from digestive problems like gastritis and duodenitis.
It is always advisable to consult your doctor for appropriate dosage before taking any of the ingredients.
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Bakery and Confectionery Are Expected to Maintain the Second Position in Terms of Gourmet Salts Consumption

RSS Bakery and Confectionery Are Expected to Maintain the Second Position in Terms of Gourmet Salts Consumption Gourmet salts are naturally harvested sea salts that contain low sodium levels. The demand for these salts is relatively high across the globe with consumers shifting their food patterns towards consumption of healthy alternatives over their conventional counterparts
Valley Cottage, Gourmet salts are naturally harvested sea salts that contain low sodium levels. The demand for these salts is relatively high across the globe with consumers shifting their food patterns towards consumption of healthy alternatives over their conventional counterparts. Burgeoning demand for gourmet salts is predominantly due to rapid globalization, growing awareness of consumers, and frequent innovation in ingredients and flavors. Evolving lifestyles and food habits of consumers compel them to prefer healthy food choices, strongly backed by their increasing per capita expenditure. Urbanization plays a pivotal role in influencing the lifestyle and consumption patterns among consumers, worldwide. Owing to the employment prospects, migration of the working population to Tier-1 cities has increased extensively, which is expected to continue over the coming years. Increasing awareness among consumers about food products and their contents has been attributed to exploding Internet penetration, mushrooming infiltration of electronic gadgets, and burgeoning use of social media. While online promotion strategies contribute a lion’s share in boosting the popularity of organically-sourced food products, the food and beverages industry has been witnessing reorganization in recent years. Salts form a noteworthy part of a meal and are available extensively, after a series of processes in food processing factories. However, growing consumer inclination towards consuming food products in their natural form is expected to push the sales of gourmet salts over the forecast period. Request Report TOC @ https://www.persistencemarketresearch.com/methodology/2807 The retail sector also plays a prominent role in influencing the changing consumption pattern. The expansion of the global retail chain has triggered the use of different food and beverage products, owing to improved strategies being adopted by key stakeholders, for product promotion and consumer outreach. Use of gourmet salts in broiler meat production to maintain high demand in meat and poultry division To decrease the sodium content in meat products, processors are probing for a replacement for sodium chloride that possesses similar functionality, without compromising on the quality of sensory attributes. One idea that meat scientists are pursuing is the use of alternative gourmet salts, which are not purified and thus, contain several trace elements. A recent study demonstrates the similarities between the functionality of potassium chloride and sodium chloride with respect to their effects on muscle enzymes, which will possibly trigger demand for gourmet salts in the meat and poultry division. Request for sample report: https://www.persistencemarketresearch.com/samples/2807 Bakery and confectionery are expected to maintain the second position in terms of gourmet salts consumption Gourmet salts are found in different forms such as flake salts, fleur de sel, Italian sea salt, sel gris, smoked sea salt, Indian black salt, coarse salts, and others such as Himalayan pink salt, and specialty flavored salt. Fleur de sel has a distinct taste and is used in several cuisines along with coarse salts, especially in bakery products. As they are healthy and organic in nature, the demand for gourmet salts is expected to gain traction in the bakery and confectionery division in the coming years.

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