Murungai keerai Soup | Drumstick leaves Soup | Soup Recipe.

Murungai keerai Soup | Drumstick leaves Soup | Soup Recipe.

Murunga keerai Soup, a delicious and healthy soup made from drumstick leaves. Drumstick leaves is the most nutritious part of the plant and it has significant amount of vitamin A,B,C,K, manganese and protein( Source:Wiki ). Include them in our diet regularly aids great benefit to our health. Apart from making poriyal or adding into adai , this soup is another delicious way of consuming them. F ew months back,w hen i was in India, i got introduced to this soup by the neighbour at my MIL’s place. It was so flavorful & delicious and trigger your appetite within 1/2 hr of having this soup, so keep the food ready before having this soup😉. Since they are having drumstick tree in their front yard whenever they harvest drumsticks or cutting off the out growing branches, they used to share the excess with near ones and also make this soup. Even since i had tasted this, i want to make on my own. Last week when we went for grocery shopping at Indian store, luckily i found fresh drumsticks leaves, without a second though buy two packs and in the next day itself i made this soup with the taste and flavor i remembered. It turned out super delicious with subtle flavor. Now let’s checkout how i have prepared this soup. Murungai keerai Soup | Drumstick leaves Soup Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 Recipe Category : Soup | Recipe Cuisine : Indian Ingredients Drumstick leaves – 2 cups(tightly packed) Pearl onion – 4

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Growing up ‘Indian-ish’: Priya Krishna shares recipes, stories at Smithsonian

Growing up in Dallas, Texas, food writer Priya Krishna was no stranger to classic American kid cuisine, such as pizza and grilled cheese sandwiches.
from Google Alert – indian recipes https://ift.tt/2XEkcOA

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Travel to India and Play Free Backgammon for a Full Experience

India has always been a place of interest and intrigue for many people from all over the world. It’s exotic, majestic, interesting, attractive, inviting and beautiful, and yet it’s mysterious and secretive as no one can really know what to expect if they’ve never been there before.
That’s probably the reason why they feel drawn to traveling to India, as the promise of a full experience is simply too hard to ignore.
Well, if you ever gave it a thought or two to travel to India, let us prepare you for what to expect, what to do to prepare yourself and have an absolutely splendid time there. Why is India a popular travel location?
There are so many answers to this simple question that it would take too much time to include them all, so we’ll stick to the essentials here. India is a popular travel and tourist location for many reasons, such as: It’s very cheap – India offers the best price competitiveness in the world, and it’s possible to rent luxurious accommodations at the most reasonable and affordable prices India is affordable to move around – you can easily travel across the entire country by train for more than affordable prices. Food is cost-efficient too – India offers some of the most affordable food in the world, and this country is known for its delicious, high-quality dishes that will make your senses explode. The cuisine in India is unlike anywhere in the world – be prepared to be blown away by a huge offer of most diverse regional dishes There’s Taj Mahal – India hides the most famous and breathtakingly beautiful building in the world, Taj Mahal. Delhi will steal your heart – this pulsating mega-polis offers so many wonders that you’ll never expect to see here, so brace yourself The wildlife – If there’s something that India is known for, it’s the incredible, mind-blowing and stunningly diverse wildlife. Most people come here for this alone. Indian art – India was a bastion of creativity throughout history, so if you’re into art, you’ll love India.
There are many more good reasons to visit India, but these few are already quite enough. How does Backgammon fit in?
Believe it or not, India isn’t only about traveling, wildlife and everything mentioned, it’s also about playing Backgammon. In fact, India has one of the largest Backgammon communities in the world, and people from every part of the world love to play this number one free online game.
If you’re into online gambling, feeling the sudden rush of excitement and feeling adventurous to take on challengers from different corners of our beautiful planet, playing Backgammon in India is probably the most adventurous and exciting thing to do. When in India, pay a visit to come2play.com for free backgammon online. Are there any special events?
India is also a place where people come for rich wellness programs. Traveling should be all about the experience, and nothing screams experience better than the most amazing and exotic wellness vacations. To find the most exciting and suitable wellness experience in India, you can pay a visit to Zing Events.
You can find the best festivals, retreats, weekend activities and more. Zing Events is your guide that will lead you while traveling India, so pay a visit to their website, Zing Events , for wellness vacations in this part of the world. What do I need to do when I land?
Now, the most important thing to do before you come to India is buying a prepaid Indian SIM card online. The best thing about this purchase is that you can pick it up at the airport once you land.
No waiting in line, no bureaucracy, just plain executives so that you can leave all your worries behind and travel carefree. Enjoy unlimited local calls, gigabytes of data, unlimited incoming international calls, cheap tariffs and more with Sim Raj , the most reliable Indian sim card in the country. Is the food any good?
India is a country with the most delicious food in the world. First of all, Indian cuisine is one of the most interesting and diverse cuisines you can taste. While there’s no official, typical Indian dish, their food is really something else.
The biggest favorites are tandoori butter naan, malai kofta, rogan josh, and chicken tikka masala but this is just the tip of the iceberg. Just go with the flow and try everything you can get your hands on. An amazing oriental experience!
All in all, India is everything but a typical travel location. It’s a slice of paradise on earth with turquoise waters, golden sand, swaying palms, friendly people, most amazing natural landscapes, wildlife and everything else that nature, untouched by human hand, has to offer.
By the way, if you fancy a cup of tea while playing your Backgammon online, it’s good to know that India has the best selection of teas on the planet. Please follow and like us:

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Food Industry This Week – New Products & Foreign Entrants

/ Food Industry This Week – New Products & Foreign Entrants July 10, 2019 Food Industry This Week – New Products & Foreign Entrants
Snapshots of Food Industry News Food Industry This Week – New Products & Foreign Entrants
Japan’s CoCo Ichibanya to Foray into Indian market
Japan’s largest curry rice chain, CoCo Ichibanya, is entering the Indian market and expects to open its first restaurant early next year in Delhi-NCR. Mitsui and Co haveformed a 60:40 joint ventureIchibanya India with Japan-based Ichibanya, which owns curry chain Coco Ichi. The partnership marks the entry of Mitsui, which is one of the largest and prominent global trading and investment companies of Japan, into the restaurant business in India. Mitsui and Co has been present in India since 1950, and has investments in sectors like steel, power infrastructure, chemicals, logistics, motorcycles, healthcare, pharmaceuticals, FMCG and television shopping.
CoCo Ichi feels that this is the right time to enter India as the middle class is growing and the country is one of the world’s largest food and beverage markets. The Joint Venture will see a combined investment of about Rs 20 crore in the Indian market to establish its network here. The JV would directly own and operate outlets, and also has plans to franchise the CoCo Ichi brand throughout India.
Future Group Launch New Dairy Brand Dreamery with Fonterra
Future Consumer, a part of the Kishore Biyani-led Future Group, and the New Zealand-based dairy major Fonterra have inked an equal joint venture Fonterra Future Dairy which will launch a new dairy brand Dreamery. They are expecting a revenue of Rs 6,000 crore and will aim to become one of top four players in this market in the next four to five years.
Dreamery will be launched in the western states initially and eventually be rolled out in other states over the next 24 months. The portfolio will initially include toned milk, milkshakes and curd and thereafter there will a launch of a new product every quarter.
Future Consumer has noted that there is an unmet demand for dairy products and so the joint venture is being seen as valuable long-term asset especially as they intend d to create niche products which will differ from others in the market. Fonterra Future Dairy would therefore, be focusing more on the value-added segment that is expected to grow 50 percent faster than the dairy sector and so is milk intake which is expected to rise 42 percent from 196 billion litres now to 278 billion litres over the next seven years.
The Brew Kitchen Eyes Pan India Expansion
Hyderabad-based The Brew Kitchen has plans for pan India expansion through the franchise model. It intends to launch outlets in Delhi, Haryana, Punjab, Uttaranchal, Uttar Pradesh, Rajasthan and Chhattisgarh.Moving forward, the brand is also aiming to expand in international markets.The Brew Kitchen,serves a combination of two popular global cuisines – Lebanese and continental along with premium blended coffee and beverages.
The Brew Kitchen wants to reach out only to the right kind of potential investors because some people are just exploring and others who are really serious. To get the right people is the major challenge to the expansion they feel. However, they are open to any idea with about 300 square feet in any commercial place.
Grofers Launches Packaged G-Fresh Milk
Grofers, India’s largest online grocery space, has entered the milk business with the launch of its milk brand- G-Fresh Milk. The launch also marks Gofers’ entry into FFRC, which has been set up by FSSAI to fight micronutrient deficiency in India by making fortified milk accessible to millions of its consumers. The new G-Fresh Milk is fortified with Vitamin A and Vitamin D as per the standards laid out by FFRC.G-Fresh Milk is an excellent combination of nutrients, taste, thickness and purity sourced from Schreiber Dynamix, the leading dairy manufacturer. It will be available in two variants: Toned and Double Toned.
Grofers has stated that this is a significant step towards delivering substantial value to their consumers through fortified Milk, which is an important part of the daily nutrition. The milk category is growing exponentially in India. G-Fresh milk will have a pricing which would be around 12% lower than the competition. Gofers feel that their extensive reach across India along with the strategic pricing will lead to increased awareness and improved affordability and acceptance of fortified products. G-Fresh Milk will first be available in Delhi NCR, Mumbai, Pune, Hyderabad, Bengaluru and Chennai before further expansion into other cities across India.
Gobble Me Good Brings Indonesian Coffee Brand to India
Gobble Me Good, the dynamic food and beverage franchise management company has brought Wake Cup Coffee & Eatery to India with the launch of their first ever outlet in India.
The outlet is located at High Street Phoenix, Lower Parel, Mumbai. This is Wake Cup’s first foray into the international market, following its success in Indonesia. What makes the Wake Cup outlet unique is its elegant and modern interiors adorned with microgreens grown through hydroponics. These can be used to enhance the flavours of the food, to suit to individual customer preferences.
Keeping in mind the lifestyle choices of consumers the café has paid special attention to vegetarian and vegan options and have selected a pocket-friendly menu. The spotlight will of course remain on the edible goldand silverdusted coffees called the Gold Digger and Silver Spoon, in the eclectic line-up of authentic Indonesian coffees and other beverages like Ice Pandan Coffee, Ice Cendol Coffee and Ice Robusta Coffee. It also features non-coffee lattes like Blackforest Latte, Taro Latte and Matcha Latte. Side dishes with an Indian touch include as Veg Makhani sandwiches and Soya Kebabs.
Nepal’s CG Group Plans Major Expansion in India
Nepal’s billionaire multi-national group CG Corp Global is all set to launch a mega food park in Rajasthan’s Ajmer. CG Corp Global will launch the food park in September although the
soft launch for the project has already been undertaken by Food Processing Minister Harsimrat Kaur Badal sometime back. The mega food park will becomefully operational in September.The project will have a chain of cold storages and processing units and will benefit thousands of farmers and provide employment to many in Ajmer and surrounding areas.The food park, spread over 100 acres, involves an investment of Rs 150 crore.
The CG Group have other plans to expand significantly in India without shifting their headquarters from Nepal. The group has 112 companies and 76 brands and is into FMCG, electronics, education, cement, energy, hospitality, realty development, financial services, telecom, Ayurveda, biotech, and engineering and construction sectors in 80 countries across the globe. The company already has a huge presence in India with 66 hotels under the brand name Fern spread across almost every city of India, in joint venture with the Taj. Filed Under: FSSAI Tagged With: Food Industry News Leave a Reply Your email address will not be published. Required fields are marked * Comment

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Anil Kapoor joins the Westin Resort Nusa Dua, Bali as Executive Chef

Anil Kapoor joins the Westin Resort Nusa Dua, Bali as Executive Chef
Anil Kapoor has been appointed as the Executive Chef of the Westin Resort Nusa Dua, Bali. For 18 months he served in a role at The Yatch Club Canberra which is a multi-faceted venue having a high-end parliamentary clientele.
Chef Anil was born and educated in India and is known to start his culinary career as a trainee at the Grand Hyatt New Delhi.
In 1999 he was promoted to the position of Commis Chef, here he perfected his skills in the preparation of fine dining European cuisine.
He also worked with the Chef de Partie at Leela Kempinski Mumbai, this was followed by time as Sous Chef at Grand Hyatt Mumbai.
From Delhi University he studied for his Bachelor of Arts degree and in 2007 he moved to Australia and joined Novotel Canberra.
He gradually took greater responsibility by moving into a more senior role as Sous Chef for Crown Plaza Canberra. Between the period of 2010 to 2017 Chef Anil worked as the Head Chef for The Hellenic Club of Canberra and managed the banquet kitchen operation that included five busy venues.
Chef Anil in his new role as the Executive Chef at The Westin Resort Nusa Dua, Bali he is in-charge of the culinary services for several distinctive restaurants as well as banqueting for events at the nearby Bali International Convention Centre.
Oriol Montal, General Manager of The Westin Resort Nusa Dua, Bali siad that Chef Anil has joined us just in time for the peak summer season as they are preparing to welcome seasoned travelers from all over the world and anticipate their diverse culinary needs. Being well-versed in Indian, European and modern Australian cuisines, Oriol was confident that Chef Anil will bring lots of fresh ideas to reinvigorate their menus and regular food promotions.

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DINING Perry’s turns 40, Roscoe Village Burger Fest, Stan’s Cookies

DINING Perry’s turns 40, Roscoe Village Burger Fest, Stan’s Cookies by Andrew Davis, Windy City Times 2019-07-10 .
—The 13th Annual Roscoe Village Burger Fest will take place July 13-14 at 2000 W. Belmont Ave., 11 a.m.-10 p.m. Beyond burgers and sides, visitors will also be treated to two stages of eclectic music, a fun-filled Kids’ Zone and artists/merchants ( including a dozen eco-friendly artists ). New this year will be a stage programmed by Chicago’s Culinary Fight Club and presented by Sam Adams; among its on-stage activities will be food-and-beer pairing sessions, homebrew demonstrations and cooking competitions each day ( 3:30-5 p.m. on Saturday, and 5:30-7 p.m. on Sunday ). Vendors include Billy Goat Tavern, BopNGrill, D.S. Tequila Company, Timothy O’Tooles and Carol’s Pub, among others. See RoscoeVillageBurgerFest.com .
—Stan’s Donuts & Coffee has launched Stan’s Cookies in its 12 Chicago-area stores. There are five core flavors of Stan’s Cookies, baked daily in each store: Chi Town Chunk ( Chocolate Chunk ), Raisin The Bar On Oatmeal ( Oatmeal Raisin ), Espress Yourself ( Chocolate Espresso ), Toffee Talk ( Toffee Pecan Coconut ) and Snickerdoodle. To celebrate the debut of Stan’s Cookies, Stan’s will hold a community-wide cookies and milk tasting on Thursday, July 18, 12:30-1:30 p.m.; more info is at https://www.eventbrite.com/e/milk-meet-your-match-tickets-64823833832.
—On July 1, Fry the Coop opened its first Chicago location at Wells Street Market, 205 W. Wacker Dr. The Wells Street Market menu will feature Fry the Coop’s signature Nashville Fried Chicken Sandwich ( $10.49 ), Chicken & Cheese Sandwich ( $10.99 ), Spicy Butter Fried Chicken Sandwich ( $9.99 ) and Donut Fried Chicken Sandwich ( $9.99 ). Sides include house fries, seasoned fries, cheese fries and cole slaw. The restaurant will be open 11 a.m.-4 p.m. Monday through Friday.
—Black Dog Gelato’s second location, at 1012 W. Lake St., opened July 5. The hours will be noon-11 p.m. daily. The West Loop shop will feature the same signature flavors menu as the Damen Avenue shop: Goat Cheese Cashew Caramel, Malted Vanilla, Chocolate, Strawberry Balsamic, Chocolate Sorbet, Mint Cookie, Vanilla Sea Salt Caramel, Pistachio and Espresso Chip. The original Black Dog Gelato is at 859 N. Damen Ave.
—Green Curtain Events has announced the 4th Annual Tacos y Tamales Festival on July 19-21 at 16th and Peoria streets. The Tacos y Tamales Festival aims to give back to the community in which it is hosted, as a portion of the proceeds will benefit the local Frida Kahlo Community Group and Opportunities for All. Food vendors will include Yvolina’s Tamales, Taqueria Los Comales, Spicy Mexican Grill, Juanitas Mexican Food, Taqueria La Ciudad, Super Pollo Mexican Food, La Cebollita Grill, Don Pedro Carnitas and more. See http://chicagotacofest.com/.
—Surrounding the traditional Running of the Bulls that occurs every July in Pamplona, Spain, Mercat a la Planxa, 638 S. Michigan Ave., will donate $1 of every tasting menu sold from July 12 through Sept. 22 to the Chicago French Bulldog Rescue. ( Mercat a la Planxa’s eight-course tasting menu is available at $55 per person with a two-guest minimum, and features a selection of signature Spanish tapas as well as a paella and dessert. ) In culmination of the the promotion, Mercat a la Planxa will host a “Meat and Greet” dog-friendly event on Sept. 22.
—In honor of Bastille Day and the historic year of 1789, Bistronomic ( 840 N. Wabash St. ) will offer a $39 three-course dinner menu as well as a $17.89 burger special. From Friday, July 12, through Sunday, July 14, Bistronomic will offer a $39 three-course dinner menu featuring the ahi tuna nicoise salad with avocado wedges, hard boiled eggs, fennel shavings, Nicoise olives, fingerling potatoes and a lemon vinaigrette; the Le French Burger with Angus beef, housemade country pate, swiss cheese and cognac sauce; and steak frites with flat iron steak, roasted garlic purée and hand cut pomme frites.
—On July 16, JoJo’s Milk Bar, 23 W. Hubbard St., will launch its “Sweet 16” food challenge. Contestants will be required to complete a 16-ounce Three’s Company Milkshake, a 16-ounce double Smash Burger, a 16-ounce light or dark draft beer, and a 16-ounce portion of JoJo’s Fries in 16 minutes. Those who complete the challenge will receive the meal completely comped in addition to being rewarded with a $20 JoJo’s gift card, a JoJo’s hat and his/her picture on the wall—with a milk mustache; those who fail will pay for the cost ( $50 ).
—Fast-casual Asian restaurant Wow Bao now has zoodles and lettuce cups as base options for its popular bowl. Also, the company has introduced its first-ever gluten-free bao bun. The iconic steamed buns are filled with a variety of sweet & savory fillings—from Hunan spicy steak to whole wheat vegetables to chocolate, but their gluten-free bao is made with tapioca and rice flour that’s filled with chicken teriyaki & tamari ( a replacement for soy sauce ). The zoodles and lettuce cups are available at six Chicago locations, including 46 E. Chicago Ave., 200 N. Michigan Ave., 1 W. Division St., 2806 N. Clark St., 1 W. Upper Wacker Dr. and 225 N. Michigan Ave.
—On Sunday, July 21, “Camp” Headquarters Beercade, 213 W. Institute Pl., will present Wet Hot American Cider Fest, at 12-5 p.m. With the purchase of a ticket ( $25 each ), guests will receive event admission, a personal five-ounce glass, as well as six activity/drink tickets. To sample more ciders and/or play summer camp games, additional tickets can be purchased on site in quantities of six, 12 and 24. Each cider and game will be worth one ticket each. See https://www.universe.com/events/wet-hot-american-cider-fest-tickets-chicago-RK0XTW.
—In recognition of Discovery Channel’s “Shark Week” this July, aliveOne, 2683 N. Halsted St., will offer drink specials including Dogfish Head American Beauty for $5 each and a “Jaws” cocktail for $8 with CH Key Gin, demerara syrup, fresh lime juice and grapefruit La Croix. Also, Castaways, 1603 N. Lake Shore Dr., will offer a special “The Hammerhead” cocktail ( Captain Morgan coconut rum, pineapple juice and blue curacao ) for $9 each during July 28-Aug. 4.
—The 13th annual Veggie Fest will be in Lisle’s Danada South Park on Aug. 10-11. Just a few of the recent additions to the international food court include four styles of vegan omelets, buffalo cauliflower wings ( served with vegan ranch dip ), a Buddha bowl with quinoa and a twist on avocado toast. See VeggieFestChicago.org .
— The First Annual Trotter Project Beer Fest, presented by Helios Construction, will debut at The Irish American Heritage Center, 4626 N Knox Ave., from 1:30-5 p.m. on Sunday, Aug. 11. The ticketed feast and imbibe event is the official kick-off for Charlie Trotter Days, which returns Aug. 11-18. Tickets are $35 for the Aug. 11 event; visit https://www.eventbrite.com/e/trotter-project-beer-fest-tickets-63883105087.
—Jeong, 1460 W. Chicago Ave., has a menu that draws inspiration from traditional Korean ingredients from Chef Dave Park’s childhood with his grandparents in Korea. However, one of his desserts borrows something from his childhood that is a little less traditional ( and Japanese ): Hi-Chew. Park crafts a sweet stock using Hi-Chews, and incorporates that into making a pillowy mochi, served with a sorbet made with cloudy Korean rice wine Makgeolli as well as grapefruit segments for some added acidity. The whole dessert is topped with a delicate meringue made using omija or “five-flavor” berries that have five distinct tastes ( sour, bitter, sweet, spicy and salty ).
—Ace Hotel Chicago’s City Mouse, 311 N. Morgan St., has a new executive chef: Matt Danko. Danko now oversees all culinary all culinary operations at the hotel, and is working in very close collaboration with chefs Jason Vincent and Ben Lustbader as well as Josh Perlman ( the team from the award-winning restaurant Giant ), who are the partners for City Mouse.
—There is a new Picnic in the Park menu from Fairmont Chicago, Millennium Park, 200 N. Columbus Dr. Created by chefs from its in-house gastropub, Columbus Tap, the Deluxe Park Totes for Two offers the menu for $67 through Sept. 2. Fairmont’s Deluxe Park Tote for Two features a variety of dishes, including charcuterie featuring two meats;, two cheeses; a small baguette and assorted olives; Columbus Tap’s rotisserie chicken salad with kale; and a choice of dessert such as a slice of flourless chocolate cake, slice of Chicago style cheesecake or the chef’s choice. Diners may also choose between a bottle of Robert Mondavi Chardonnay or Cabernet Sauvignon, and enjoy two bottles of Fairmont spring water. They can be reserved 24 hours in advance; visit https://fairmontchicago.wufoo.com/forms/2019-picnic-in-the-park/.
—Dakota 94, 5304 W. Devon Ave., is now open daily beginning at 8 a.m. A family-friendly breakfast, lunch and dinner restaurant, Dakota 94 is a neighborhood spot offering American cuisine, with everything made in-house from scratch. Owned by the operating partners of Kanela Breakfast Club, husband-and-wife duo Peter and Kayla Lardakis, the name “Dakota 94” is a nod to the Lardakis’ roots and relationship. ( Interstate 94 connects Peter’s home in Chicago to Kayla’s hometown in North Dakota. )
—Wake ‘n Bacon—a boozy cafe with an over-the-top food and drink menu which can be completely customized with CBD add-ons—will debut this summer at, yes, 420 W. Belmont Ave. The spot will be run by husband-and-wife duo and Chicago industry veterans Gabriel Ayala ( Dragonfly, SafeHouse, Blackfinn ) and Sarah Ayala ( Jalapeno, Dragonfly, NY Lounge ).
Send items to , or follow on Twitter @Azygous60610 or on Instagram at azygous333. SAVOR Avli Taverna 2019-07-10 – In Greek, the word meraki is used to describe “putting your heart and soul into something,” philoxenia means “treating guests like old friends” … Renee Taylor lives her Life on a Diet 2019-07-04 – Renee Taylor will always be remembered as Sylvia Fine, the mother in the TV series The Nanny, but her accomplishments are many. She … SAVOR Spike Mendelsohn talks Flipp, summer recipes, politics 2019-07-03 – Former Top Chef competitor Spike Mendelsohn has his hands in many pots—including being the owner of Good Stuff Eatery, a fast-casual restaurant that … DINING Fourth of July items, National Fried Chicken Day 2019-07-02 – —Chicagoans can enjoy a Fourth of July beach party at North Avenue beach spot Castaways, 1603 N. Lake Shore Dr. While taking in … SAVOR Mango Pickle; Somerset 2019-06-26 – In the last issue of Windy City Times, I reviewed the new progressive Indian spot Rooh—and concluded it is good ( albeit expensive … DINING Pride events, The Dearborn chef’s win, Fourth of July items 2019-06-25 – —Revival Food Hall’s TOMI Sushi, 125 S. Clark St., created a spicy rainbow roll ( aqua blue rice, tuna, cucumber, jalapeño, pickled radish … SAVOR Cebu; Rooh 2019-06-19 – The restaurants profiled this week are considered two of the hottest new spots in the city—but do they live up to the hype? … DINING Pride events, Beatnik on the River, crawfish boil 2019-06-18 – —For Pride Month, Big Gay Ice Cream is teaming with pastry chef Leigh Omilinsky—this time from her new home, Cold Storage, 1000 W. … Five Worth Finding: Pride, Carol’s Cookies, Kimpton Gray and more 2019-06-18 – —The Queeriodic Table: A Celebration of LGBTQ+ Culture: Harriet Dyer’s book ( a take on the periodic table, of course ) contains a … Sweets & Snacks Expo: Celebrities, innovation 2019-06-16 – Recently, the Sweets & Snacks Expo took place at McCormick Place. This year’s event was more about innovation than ever, but also exhibited

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Latest Chinese Foods News

Cuisine / Latest Chinese Foods News Latest Chinese Foods News July 9,
Fights Over Authentic Chinese Foods Have A Long And Complicated History When Chef Gordon Ramsay hosted a preview for his Asian-inspired London restaurant Lucky Cat in April, he called the evening “warm, buzzing & brilliant.” But Angela Hui, a British food writer … Read more on Time
The Pairing Of Wine And Chinese Food Is Not As Off As It Seems Many have long believed that non-Western food—from Indian to Thai—pairs better with beer. That is hardly the case, and this is a subject on which I have long pontificated. Many Asian and Middle Eastern countries also have their own vibrant wine … Read more on Forbes
The Double Awesome Chinese Cookbook offers helpful tips and recipes As someone who loves Chinese food, the title of this cookbook grabbed me like only “Double Awesome Chinese Food” could. And if anyone in New England knows really good Chinese food, authors Andrew, Irene and Margaret Li do. The siblings own The Mei Mei … Read more on Portland Press Herald

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REVIEW: Cosmo restaurant, Oxford – a world of food for £8.99, but is it good?

I have always been a fan of tiny menus. As Gordon Ramsay is frequently at pains to bellow to some hapless restaurateur, it’s impossible to do everything well when your menu extends to the length of the Declaration of Independence.
But there are always exceptions to the rule – and perhaps the most glorious of them lies underground beneath busy Magdalen Street.
Entered through a fairly unassuming doorway close to the Odeon cinema, Cosmo is an establishment for which size matters. The fact it has an escalator to carry customers down is a clue to its philosophy that big, and busy, is definitely beautiful.
Cosmo Authentic World Kitchen, to use its full name, is an all you can eat buffet restaurant of the type you might find on a cruise ship or a big international hotel – but bigger, much bigger.
The idea is, you help yourself to food from around the world, loading up your plate with as much or little as you wish – as frequently as you want… or are able to.
The place is absolutely huge – with more than half of the floor space given over to serving areas dispensing treats divided up, roughly, into Chinese/South East Asian, sushi, European food, a carvery, wraps, curries and burgers. There’s also a teppanyaki Japanese-style grill for steak and seafood, a ramen noodle station and a dessert counter that stretches, it would appear, to infinity – with cakes, fruit, various puddings and, more importantly a chocolate fountain and ice cream dispenser which allows you to channel your inner Mr Whippy and create your own cones–toppings and all.
Oh, and there’s a bar and fizzy drink station, but you’d be a fool to fill up on liquids.
The sceptical, of which I admit I was one, will no doubt dismiss the suggestion that a place juggling such a mind boggling array of combinations can ever be good. The surprising fact is, it actually is. Yes, really.
Okay, presentation is basic and the ingredients and cooking are never going to be anywhere near haute cuisine, or even what you’d get in a specialist independent Thai, Japanese, South Asian or Chinese restaurant – but who would expect that for £8.99 a head for lunch (£11.99 on Saturday), or £16.50 for dinner (£17.50 Friday and Saturday, £16.50 all day Sunday)?
And it’s not just me saying that. So popular is Cosmo’s contribution to oriental cuisine, it this year scooped a coveted Golden Chopstick Award – beating the likes of Itsu and Wagamama. The company won Best Restaurant Chain Award, following a public vote.
Manager Antonios Saliaras who, on the evidence of my visit, is the busiest restaurant boss in the business, is proud of the award and lays the praise squarely at the door of his staff – who seem a most cheerful bunch; a miracle, considering the quantity of food they have to magic up.
As for my dinner, well, I’m ashamed to say it was a three plate affair with, cough, a bowl of noodles and a further two plates for pudding. I resisted the temptation to mix it up too much, but admit there was a healthy element of fusion going on. The best was a Malaysian seafood curry which I could have happily chowed down on all night. Also great were a stack of self-assembled crispy duck pancakes, complete with spring onion, cucumber and Hoisin sauce (which are surely worth the cover price alone?) and teppanyaki scallop, prawns and squid.
A lamb madras was as fine a curry as I’ve had at most Indian restaurants and the Singapore noodles were perfect.
The kids played fast and loose, mixing sweet and savoury, chicken nuggets, popcorn chicken, mountains of chips, roast beef and an array of little puds – before monopolising the chocolate fountain.
Antonios would be the first to concede that Cosmo isn’t expecting a Michelin Star any time soon, but for high quality cooking which covers most corners of the world, and with plenty of ‘comfort food’ choices for fussy mates – and children – this really is a fantastic option. And that’s especially true if you are coming with a big posse. You could bring an army and there’d still be space… and plenty left to eat. Cosmo Authentic World Kitchen is at 8 Magdalen Street, Oxford Book at 01865 297575. More details at cosmo-restaurants.co.uk/restaurants/oxford. Parking: Take your chance on St Giles or use the Westgate , Better still, leave the car at home and enjoy a beer. Tip: Forgo the carbs, and certainly the fizzy drinks, and hit the high-value protein. The prawns and other seafood is fabulous and the teppanyaki is fun and delicious. Best are the crispy duck pancakes. Just don’t overdo it; believe me, you’ll regret it after if you do.

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Traveling Solo To Dublin As A Black Person Turned Out To Be A Pleasant Surprise

For anyone, getting invited to Dublin by Guinness for the Meatopia BBQ and beer festival would surely be cool. But for me? I was absolutely lit. Guinness has been a heaven-send, as someone who’s just graduating from drinkingvodka and OJ to developing taste. Watery beers at college parties turned me off so much I figured beer wasn’t for me . So when I found the chocolaty stout Guinness has blessed the world with? I became a ride-or-die. More than indulging in food and merriment thanks to my fave beer brand, traveling solo to Dublin as a black person turned out to be a delightful surprise.
Before I made the trek to Ireland, I did some research.A quick internet scan turned up a 1999 piece from The Irish Times on the rise in xenophobic hate crimes against black folks in Dublin . The next was personal essay from photographer and content creator Timi Ogunyemi about being bothNigerian and a Dubliner. The bottom line was: Yes, he’d been verbally and physically harassed for being black, but his Irish identity was still so important to him — possibly, even more so than his Nigerian one. And then there’s R&B singer Laura Izibor — the only black person I’d ever heard of from Ireland, besides actress Ruth Negga . In her NPR interview, Izibor said seeing another black person as a kid in Dublin was a “novelty.”
With black folks making up a mere0.013% of Ireland’s population, according to Ireland’s 2016 census data , I wouldn’t have been surprised if blackness was swept under the rug — a footnote or even less. But much to my delight, not only is black culture acknowledged in Dublin, it’s embraced and celebrated.
Leaving for Ireland on the Fourth of July felt like the bougiest “f*ck you” to America. At 5:30 p.m., I wasn’t cooling down from sunburns and day-drinking, or loading lawn chairs into the car for fireworks. I was getting accustomed to the lilting Irish accents of Aer Lingus stewards. I was gearing up for a hell of an adventure. Arriving Friday morning in Dublin felt magical. The car ride from the airport was awash in soft, morning sunlight. I noticed Dublin was strikingly quiet compared to any major U.S. city I’d visited.
After checking in, I wasted no time visiting Trinity College Dublin’s iconic Long Room . Soaking in the tranquil greenery of Trinity’s campus, I daydreamed about what life could have been like if I’d traded college in central New York for uni in Dublin. I napped, snacked on fish and chips, and met up with the influencers Guinnesshad flown out for our ride over to Meatopia. One of them was a woman after my own heart named Melis, aka @thegirlwithbeer on Instagram . It was nice seeing a woman in an undoubtedly hyper-masculine space (both Meatopia and the beer-lovers scene as whole).
The festival was split up into two spaces. One was outdoors, where nine chefs had booths set up for food samples, beer samples, and real-time meat roastings. The other was indoors at the Open Gate Brewery, where you could sit and enjoy a pint, some more food, and the mood music spun by the DJ. It’s also where Guinness hosted a Roe and Co. Whiskey pop-up.
For starters, I tried chef Kwame Onwuachi’s fall-off-the-bone short ribs, doused in fragrant African spices and honey. Onwuachi won a James Beard Foundation Award in May 2019 for his Afro-Caribbean restaurant, Kith/Kin , in Washington, D.C. Not only was it dope to run into someone from my hometown, but Onwuachi’s presence was my first solid signthat people in Ireland appreciate black culture.I heard nothing but raving about those ribs, which area hallmark of black cuisine every way you slice it. (Literally.)
When asked about what he wanted Meatopia-goers to get out of his food that day, Onwuachi told me, “I want them to be inspired by the diaspora and all it has to offer. We’re using Ethiopian ingredients [and] Nigerian ingredients. I would say American techniques with Irish beef — so we have a little bit of everything.”
The next day, I tookan afternoon tour of the Guinness Storehouse, a museum-restaurant-bar tourist attraction. As Guinness fan,it was cool get a taste of all the culture and science wrapped up in those 16 ounces of dark, frothy goodness. While the tour was super interesting, learning thatGuinness was a key part of Dublin’s economy or that barley needs to be roasted at precisely 232°C for the proper flavor wasn’t shocking to me. What was shocking was Guinness Storehouse’s Irish step-dancing show.
It started with a burly, kilted Irishman banging a drum and drawing out dancers to traditional Irish music. But next thing I know, they’re doing a routine to “Black Skinhead” by Kanye West . An Irish dance troupe marrying their culture to Kanye — particularly, a song about negative black stereotypes and the distinctly African-American struggle — left me shook. It was the second, unequivocal sign on my Dublin trip that Irish folks really do value black folks’ contributions to the world. Guinness Storehouse / Caroline Colvin
Another moment that really left an impression on me was when I learned Africa is the second largest market for Guinness , especially for Guinness’ Extra Dark Stout . Nigeria, Cameroon, Kenya, Ghana, and the Ivory Coast are among the beer brand’s top 10 consumers, a company spokesperson tells Elite Daily. And while Ireland has its Dublin brewery and the U.S. has its Baltimore one, Guinness is brewed in 24 African countries.While this is the result of colonization (or as Guinness’ tour guide gently put it, the size of “Britain’s empire”), the strong relationship forged between Guinness and black folks still fascinates me.
The Kanye moment and these tidbits about Africa lingered with me as I headed over to day two of Meatopia that afternoon. I listened to chef David K. Thomas , another African-American chef present at Meatopia, speak about soul food in front of a seemingly very mystified, majority-white European audience. Thomas runs Ida B’s Table , a “modern soul food” restaurant in Baltimore, MD. (Fun fact: It’s named after black feminist journalism icon Ida B. Wells .) I also got the chance to speak with chef James Cochran , who runs restaurant 12:51 in London .
“The story behind it: I’m half-Vincentian [from Saint Vincent and the Grenadines, near Barbados], I’m half-Scottish,” Cochran explained. “I think it’s really important to talk about your roots. So every kind of style of food that I do on the menu really extends to my roots.” One way Cochran does this is by showcasing goat, a key component of West Indian cuisine. Cochran described a 12:51 flatbread topped with pulled, jerk-spiced goat, coconut-buttermilk- scotch-bonnet jam, coriander, and corn nuts. Nodding to convos about food sourcing and sustainability, Cochran also told me how (British) folks can be wary of goat and will almost always go for beef, pork, and chicken. But, Cochran said, “If you respect any animal and the way it’s been raised — and treat it with respect — it’s just as good as any one of those meats.”
I heard nothing but great reviews of Cochran’s Meatopia offerings from my group and other festival attendees. (Personally speaking, I got seconds of Cochran’s tender, spicy, crunchy morsels of goat.) On day two, Cochran’s and Thomas’ presence — and people’s response to their food — reaffirmed for me how African-American and Caribbean culture are valued in Ireland. Cochran’s goat with Korean seasoning / Caroline Colvin
As if black chefs being revered in Dublin wasn’t heart-warming enough, the icing on the cake was pub-hopping and ending up at The Globe . For awhile, I didn’t recognize any of the songs. But the DJ started spinning Beyoncé’s “Mi Gente” with J. Balvin and it was only up from there:Cardi B, Drake, Azealia Banks.It was weirdly comforting to go out in a foreign country, and hearing the same rap and R&B I’d hear at a club or at a house party at home.
Dublin as a city or as a travel experience wasn’t what I expected in so many ways. It was the little things, like how quiet it was, or how it could be burning hot one moment but rainy and nippy the next (peep the layer-able travel ‘fits).
Itwas also the big things, like how drinking and eating are inherently social activities, and my trip to Dublin specifically revolved around that. Being invited by Guinness to cover the Meatopia specifically brought me out of my shell more than a press conference, a different kind of festival, or any other solo travel experience would have. And of course, seeing how much Dublin embraced black culture — not just one kind of “black” either, but the entire diaspora — didn’t hurt either.

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Diabetes Diet: This Low-Carb Special Roti May Help Regulate Blood Sugar

Bajra has low carbohydrates content and is a rich source of proteins and fibre NDTV Food Desk | Updated: July 10, 2019 18:03 IST Bajra-Methi Missi Roti For Diabates Diet Highlights Here’s a roti specially curated for diabetes diet It is made with bajra flour, which is low in carbs and high in proteins This roti has low glycemic ingredients that help combat diabetes
Indian cuisine predominantly comprises different curries and a variety of dry sabzi to be had with roti. Roti is usually made with whole wheat flour (atta) and sometimes, all-purpose refined flour (maida) is used to make naan, bhatura or poori. These flours are packed with carbohydrates, something which diabetics are advised not to consume. A low-carb, high-protein diet with low glycaemic foods is recommended for people dealing with diabetes. Diabetes is a condition when the blood sugar level shoots up inadvertently due to body’s inability to produce enough insulin or due to its unresponsiveness to the insulin present in the body. The number of diabetes cases is rising by the year in our country. A recent study revealed that if the situation is not controlled in time, around 98 million people can be affected by diabetes by the end of year 2030.
Hence, it is of great importance for diabetics and pre-diabetics (people having borderline diabetes) to take care of their diet and have nutritious foods that do not trigger the problem. Roti made of regular atta or maida should be avoided at all costs. People accustomed to the usual Indian meal of roti and sabzi may find it difficult to eliminate breads altogether.
Here’s A Roti Specially Curated For Diabetes Diet – Bajra-Methi Missi Roti. This roti is evidently made with of highly nutritious flour – bajra (pearl millet). Bajra has low carbohydrates content and is a rich source of proteins and fibre. It has a low glycaemic index, which works wonders to manage diabetes.
(Also Read: 5 Summer Diet Tips To Manage Diabetes ) Bajra is low in carbs and high in proteins
Bajra-methi missi roti is made by mixing bajra with some whole wheat flour and methi (fenugreek) leaves that are again a great food to maintain blood sugar at optimum level. Low-fat curd and green chilli, which contains zero calories, level up the nutritional quotient of the roti while lending a fresh, sour flavour to it. Methi leaves are also high in fibre, further helping the body to combat diabetes. Green chilli , or hari mirch, is loaded with vital vitamins and minerals. Vitamin C found in abundance in green chilli, boosts the immunity of the body and its antioxidant properties protects it from many other diseases.

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