The spread of the ghost kitchen in Tamil Nadu has transformed the dining experience from eating in restaurants to enjoying cuisines delivered through food aggregators by delivery modes (i.e. outside a restaurant). This has changed eating habits in cities including in Chennai and Coimbatore....
Plant-based meats refer to food products that mimic animal meat products. The eating experience and taste are equivalent to consuming meat. They appear like meat too. They may also be called “fake” meats, “meat alternatives,” or “vegan meats.” A variety of plant-based products are taking the...
The traditional rice varieties of Tamil Nadu are seeing a renewal in interest (click here and here for more on this). This article summarizes the scientific aspects. Rice is India’s pre-eminent crop and is the staple food of the people of the eastern and southern parts of the country. Apart...
Consuming shawarma has come under scathing attack from the Tamil Nadu health ministry after three students of Veterinary College and Research Institute students at Orathanadu, who consumed the meat dish at an eating joint near their hostel, fell ill due to food poisoning. The students fainted...
Banana leaves have been an integral part of desi food and traditions. They offer health benefits, help farmers and meet ecological needs. Apart from just serving as a leafy plate, banana leaves are also used for cooking and wrapping as well. The leaves have a wide range of applications because...
Makhanas, the snack made from lotus seeds, has become popular in the last five years or so. Makhana as a superfood is quickly making a name for itself as an FMCG product, due to its innumerable health properties. It is considered a healthier alternative to sugary snacks. Makhanas are popular...
Are we drinking acidic or alkaline water? Yes most of us do drink acidic water by definition. Being habituated to RO water at homes, office or occasions, we unknowingly consume acidic water (nearly 6 pH). RO water strips off the salts of calcium , magnesium , potassium and sodium that influence...
A hugely popular snack, pani puri is sold in pushcarts in the streets. Adults and children love it. The combination of flavours from sweet to tangy to spicy makes it the quintessential Indian chaat full of carefree fun and wholesome flavour. Made popular by migrant workers, pani puri carts...
The mention of pickles makes our taste buds mouth- watering. Pickling has been relied upon both to conserve foods and add to their flavour. No Indian meal is complete without a smidgen of pickle. Every Indian household south or North has its distinctive pickles. In recent times pickles have...
Cooking in mud pots has been there for hundreds of years. Delicious pongal immediately comes to the mind when we think of cooking in mud pots. The sun's warmth only aided in the cooking in open spaces that happens during Pongal festival. Aromatic fish curries and biryanis cooked in mud pots are...
