Eco-conscious boutique hotel chain Stotrak Hospitality launches ‘Hotel Luxury Inn’ in Mussoorie

News

March 22, 2023

Stotrak Hospitality, an eco-conscious boutique hotel chain with diverse properties across Uttarakhand, Himachal, and Rajasthan, has collaborated with Kool-Stays to launch Hotel Luxury Inn in the picturesque hill station of Mussoorie, Uttarakhand. This new addition to the group’s portfolio marks its second hotel in the city and reinforces Stotrak Hospitality’s expanding presence in leisure destinations across India.

Hotel Luxury Inn is situated in the heart of Mussoorie’s lively Picture Palace area, within walking distance to the mall road, making it an ideal choice for travellers seeking easy access to the area’s numerous attractions.

The hotel boasts a modern design and ambiance, featuring 26 stylish and well-appointed rooms and suites. Strotak Hospitality already operates hotels in Mussoorie (The Kenilworth), Deharadun (Sukoon and Spice Hotel), Ranthambore (Earth Resort & Spa), Jaisalmer (Sam Dunes), and Nahan.

Manish Goyal, Founder of Stotrak Hospitality said, “Mussoorie has always been an important destination within our leisure destination portfolio and we are delighted to witness our growing presence in the city. This recent opening is the culmination of our vision to create a luxury hotel that provides the best in comfort and convenience and offers guests an authentic local experience. Our partnership with Kool-Stays has been instrumental in bringing this vision to life. We are confident that our shared commitment will enable guests to witness a distinguished Stotrak hospitality that equals the experience and beauty of the destination.”

N Gupta, co-founder, Kool-Stays commented, “Hotel Luxury Inn marks a special milestone for us as it represents our second collaboration with Stotrak Hospitality. The first one being Kool-Stays at Rishikesh. Our partnership with Stotrak has been built on a shared passion for providing guests with exceptional hospitality and an authentic local experience. Together, we are dedicated to creating a hotel that showcases the best of Mussoorie, from its breathtaking natural scenery to its vibrant local culture.”

The hotel’s dining facilities include a rooftop multi-cuisine restaurant that specializes in local cuisine and popular Indian dishes, providing stunning views of the valley. It also features an intimate lobby lounge and other top-notch amenities such as high-speed Wi-Fi, 24-hour hot and cold water, and more.

Whether you’re seeking a relaxing retreat or an adventure-packed vacation, Hotel Luxury Inn offers the perfect weekend getaway.

IHCL expands its footprint in Tamil Nadu with the opening of Ginger Chennai, OMR

News

SnackTeam

March 22, 2023

The Indian Hotels Company (IHCL) has recently unveiled its latest property, the Ginger Chennai, OMR in Tamil Nadu, India. The hotel’s lean luxe design philosophy aims to offer guests the best of both worlds – an environment that seamlessly blends work and play within dynamic spaces that embody the co-existence of contrasts.

With 99 rooms, the hotel is strategically located on the Old Mahabalipuram Road, also known as Rajiv Gandhi Salai, which is a major thoroughfare in Chennai, and is in close proximity to major tech parks and entertainment hubs.

Guests of the hotel can enjoy the signature all-day diner, Qmin, which serves a mix of global and local cuisines, and is an ideal spot for a casual meal or a quick bite. The hotel also features a state-of-the-art meeting area, which is perfect for hosting business meetings and conferences, and a fitness center, which is ideal for staying fit while on the road. The hotel is well-equipped to cater to both business and leisure travelers, making it an ideal destination for visitors to Chennai.

Puneet Chhatwal, Managing Director and Chief Executive Officer, IHCL, said, “Chennai is the most prominent cultural, economic and educational center of South India and IHCL has presence in this key metropolitan city with 11 hotels across brands. The opening of Ginger Chennai, OMR expands our footprint to cater to the ever-growing demand of the IT corridor.”

Chennai is the capital of the state of Tamil Nadu, located on the east coast of the Bay of Bengal. The city is renowned for its beautiful beaches, historic landmarks, and vibrant culture. It is also an important hub for industries such as automobile manufacturing, information technology, and healthcare. With the addition of the Ginger Chennai, OMR, IHCL now has 11 hotels in Tamil Nadu, including one that is currently under development. This underscores the company’s commitment to expanding its footprint in the region, and to providing guests with unparalleled hospitality experiences.

The Ginger Chennai, OMR is a welcome addition to IHCL’s portfolio of hotels in Tamil Nadu. With its lean luxe design philosophy, state-of-the-art amenities, and convenient location, it is the ideal destination for both business and leisure travelers. Chennai is a vibrant city with much to offer, and the Ginger Chennai, OMR is perfectly positioned to help guests make the most of their visit.

Tabouleh: A Middle-Eastern salad with a mix of refreshing herbs

Recipes & Meals

SnackTeam

March 22, 2023

Tabouleh originated in the Eastern Mediterranean region, specifically Lebanon and Syria. The word “tabouleh” is derived from the Arabic word “tabil,” which means seasoning. It was originally made with bulgur wheat, parsley, mint, tomatoes, and onion, seasoned with olive oil, lemon juice, and salt. Over time, the recipe has evolved to include various ingredients, such as cucumber, radish, and lettuce.

Tabouleh is a healthy and nutritious dish filled with ample nutrients like vitamins like A, C, and K, and minerals like iron and potassium.It is also high in fiber, which helps promote digestion and reduces the risk of constipation. This salad is even low in calories, making it an ideal choice for those watching their weight.The fresh herbs and vegetables used in Tabouleh are rich in antioxidants that help protect the body against cellular damage.

Here is a simple recipe for Tabouleh:

Ingredients:

1 cup bulgur wheat
1 cup chopped parsley
1/2 cup chopped mint
1/2 cup chopped tomatoes
1/2 cup chopped red onion
1/4 cup olive oil
1/4 cup lemon juice
Salt to taste

Instructions:

Rinse the bulgur wheat in a fine-mesh strainer and place it in a large bowl. Cover it with 2 cups of boiling water and let it sit for 15-20 minutes until the water is absorbed.
Fluff the bulgur wheat with a fork and add chopped parsley, mint, tomatoes, and onion.
In a small bowl, whisk together olive oil, lemon juice, and salt.
Pour the dressing over the salad and mix well.
Chill the salad in the refrigerator for 30 minutes before serving.

Falafel and Hummus: A perfect combo of cream & crispiness straight from Middle East

Recipes & Meals

SnackTeam

March 22, 2023

Although derived from two different origins, these two dishes are a match made in heaven!

Hummus, originated in Yemen, is a creamy dip packed with protein, fiber, and healthy fats. It is often served with pita bread, vegetables, or falafel.

Falafel, on the other hand, is a popular Middle Eastern snack that consists of deep-fried balls or patties made from ground chickpeas, herbs, and spices.

Even if this combo wasn’t enough, it even compliments each other in terms of being healthy. Hummus is made with chickpeas, which are an excellent source of protein and fiber. They also contain essential vitamins and minerals, including folate, iron, magnesium, and potassium. Tahini, which is another key ingredient in hummus, is rich in healthy fats, protein, and minerals like calcium, iron, and magnesium. Garlic, lemon juice, and olive oil used in hummus provide additional health benefits, including anti-inflammatory and immune-boosting properties.

Falafel is also made with chickpeas, making it an excellent source of plant-based protein and fiber. It is typically fried, but can also be baked or air-fried for a healthier option. Falafel is also rich in vitamins and minerals like folate, iron, and zinc. The herbs and spices used in falafel, such as parsley, cilantro, cumin, and coriander, provide additional health benefits, including anti-inflammatory and antioxidant properties.

Both hummus and falafel are low in saturated fat and high in unsaturated fats, which are beneficial for heart health. They are also gluten-free and vegan, making them suitable for individuals with dietary restrictions.

Hummus Recipe:

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
2 tbsp lemon juice
1 clove garlic, minced
1/4 tsp ground cumin
1/4 tsp salt
2-3 tbsp olive oil
1-2 tbsp water

Instructions:

In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and salt. Process until smooth.
With the processor running, gradually add the olive oil and water until the hummus reaches a creamy consistency.
Taste and adjust seasoning as necessary. If the hummus is too thick, add more water or olive oil.
Transfer the hummus to a bowl and drizzle with olive oil. Serve with pita bread or veggies.

Falafel Recipe:

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
2-3 tbsp all-purpose flour
1/2 tsp baking powder
Vegetable oil for frying

Instructions:

In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and black pepper. Process until the mixture is finely ground.
Transfer the mixture to a bowl and add the flour and baking powder. Mix well.
Heat vegetable oil in a deep frying pan over medium-high heat.
Using a small cookie scoop or spoon, scoop the falafel mixture and form into small balls.
Carefully place the falafel balls in the hot oil and fry until golden brown, about 2-3 minutes per side.
Use a slotted spoon to remove the falafel from the oil and place on a paper towel to drain excess oil.
Serve the hot falafel with hummus, pita bread, and other garnishes like chopped tomatoes, cucumber, and onions.

Enjoy the delicious combination of hummus and falafel, which are perfect for a healthy and satisfying meal.

Puli Rasam: A tangy gift from our ancestors

Recipes & Meals

SnackTeam

March 22, 2023

Soups? No thanks, we are ‘dil se desi’ and would rather choose rasam instead.

Puli rasam, also known as tamarind rasam, is a traditional South Indian soup that is enjoyed for its tangy and spicy flavors. This dish is a staple in many households, especially during the colder months, as it is believed to have medicinal properties that help alleviate colds and coughs.

‘Puli’, which means tamarind in Tamil, is used in the rasam with a base of tamarind pulp, which is mixed with a blend of aromatic spices like cumin, coriander, and black pepper. To this mixture, chopped tomatoes, garlic, and curry leaves are added and then simmered to perfection. The result is a soup that is both savory and tangy, with just the right amount of heat.

The tamarind pulp used in the recipe is a rich source of antioxidants and is known to help with digestion. Additionally, the spices used in the recipe, such as cumin and black pepper, are known to have anti-inflammatory properties and can help boost immunity.

Puli rasam is not only a delicious and healthy soup, but it also has cultural significance in South India. It is often served during weddings, religious ceremonies, and other festive occasions. In fact, it is considered an essential part of a traditional South Indian meal, and no feast is complete without a bowl of piping hot puli rasam

Ingredients:

1/2 cup tamarind pulp
3 cups water
2 tomatoes, chopped
2 cloves of garlic, minced
1 green chili, slit
1/2 tsp cumin seeds
1/2 tsp black peppercorns
1/2 tsp coriander seeds
1/2 tsp mustard seeds
A pinch of asafoetida (hing)
1 sprig of curry leaves
1 tbsp oil
Salt to taste
Chopped coriander leaves for garnishing

Instructions:

Soak tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp and discard the solids. Strain the pulp through a fine mesh to remove any remaining solids.
In a deep pot, heat the oil on medium heat. Add mustard seeds, cumin seeds, black peppercorns, coriander seeds, and asafoetida. Fry until the mustard seeds start to pop.
Add chopped tomatoes, minced garlic, and curry leaves. Saute for 2-3 minutes until the tomatoes are soft.
Add the tamarind pulp, slit green chili, salt, and 2 cups of water. Mix well and bring to a boil.
Lower the heat and let the rasam simmer for 10-12 minutes until the flavors have infused and the rasam has slightly thickened.
Turn off the heat and garnish with chopped coriander leaves.

Generally, rasam is consumed as a side dish with sambar and rice but can be enjoyed with a variety of combos like steamed rice, idli or dosa or can be even enjoyed as it is.

Try this delicious and nutritious soup enjoyed across South India and get indulged in its tangy and spicy flavors, combined with its medicinal properties, make it a popular dish that is sure to warm your soul and lift your spirits. Whether you’re looking for a comforting meal on a cold day or want to try something new, puli rasam is a dish that you won’t want to miss!

Dal Pakwan: Simple yet popular way to Sindi’s heart

Recipes & Meals

SnackTeam

March 22, 2023

Have a special person in life belonging to sindhi community whom you wanna impress?

Look no further than this classic dal pakwan recipe.

A plate of hot, crispy pakwaan served with a steaming bowl of aromatic dal that is seasoned to perfection. The pakwaan, which is a crispy flatbread, is generously smeared with a dollop of tangy chutney and topped with a generous sprinkling of chopped onions and fresh coriander leaves. The aroma of the freshly prepared dal infused with a melange of spices like cumin, turmeric, and garam masala fills your senses, making yours and your special someone’s mouth water in anticipation.

The crispy pakwaan, the flavors and textures of the dish unfold in your mouth, offering a delightful experience. The crunch of the pakwaan, the tanginess of the chutney, and the creaminess of the dal combine to create a flavor explosion that is hard to resist.

Dal pakwaan is not only a popular breakfast dish in India but it also has cultural significance, especially for the Sindhi community. The Sindhi people are known for their rich culture and traditions, and food is an important part of their identity. The dish has a special place in their cuisine and is often served during important occasions such as weddings, festivals, and religious ceremonies.

In Sindhi households, it is customary to prepare dal pakwaan during Cheti Chand, the Sindhi New Year. It is also a popular dish during the Holi festival, where families come together to celebrate and enjoy the delicious flavors of the dish.

So, to give you special someone a feel of home, you will require the following:

Ingredients:

1/4 tsp salt
1/4 tsp cumin seeds
1/4 tsp carom seeds
Oil for deep frying
1 cup all-purpose flour
1 cup chana dal (split Bengal gram)
1 onion, finely chopped
1 tomato, finely chopped
1 tsp ginger-garlic paste
1 green chili, finely chopped
1/2 tsp turmeric powder
1 tsp cumin seeds
1 tsp coriander powder
Salt to taste
2 tbsp oil
Fresh coriander leaves for garnish

Instructions:

To make pakwan, mix all-purpose flour, salt, cumin seeds, carom seeds, and 1 tbsp oil in a bowl.
Add enough water to make a stiff dough.
Divide the dough into small portions and roll each portion into a thin circle.
Prick each circle with a fork to prevent them from puffing up while frying.
Heat oil in a pan and fry the pakwan on medium heat until they turn crisp and golden brown.
Drain the pakwan on paper towels and keep aside.
To make dal, wash and soak the chana dal for 2-3 hours.
Heat oil in a pressure cooker and add cumin seeds.
Add chopped onion and sauté until it turns golden brown.
Add ginger-garlic paste and green chili and sauté for a minute.
Add chopped tomatoes and cook until they become soft and mushy.
Add turmeric powder, coriander powder, and salt. Mix well.
Add the soaked chana dal and 3 cups of water. Mix well and cover the pressure cooker with a lid.
Cook the dal on medium heat for 15-20 minutes or until it is soft and fully cooked.
Once the dal is cooked, garnish with fresh coriander leaves and serve

Apart from its cultural significance, dal pakwaan is also known for its simplicity and versatility. It is easy to prepare and can be customized to suit different tastes and preferences. The dish can be made with different types of lentils and spices, which makes it a versatile dish that can be enjoyed by people from different parts of India.

Bhatt ki dal: A Rajasthani twist to your everyday dal recipe

Recipes & Meals

SnackTeam

March 22, 2023

Bhatt ki daal is a popular dish in the North Indian state of Rajasthan. It is made from black-eyed peas, which are a common ingredient in Rajasthani cuisine. This lentil dish is traditionally served with roti, paratha, or rice, and is often paired with a side of pickles or chutneys.

Bhatt ki daal is a nutritious dish that offers several health benefits. Black-eyed peas are a good source of protein, fiber, and essential vitamins and minerals. They are also low in fat and calories, making them a great option for people looking to maintain a healthy diet. The fiber in black-eyed peas helps to promote digestive health and can lower the risk of constipation, bloating, and other gastrointestinal issues. The protein in these lentils is also beneficial for muscle growth and repair, making it an ideal dish for athletes and active individuals. Bhatt ki daal is also a good source of iron, which is essential for the production of red blood cells and can help prevent anemia. Additionally, the spices used in this dish, such as cumin and coriander, are known for their anti-inflammatory properties and can help reduce inflammation in the body.

Here is a simple recipe for this delicious and nutritious dish:

Ingredients:

1 cup black-eyed peas
3 cups water
1 onion, chopped
2 tomatoes, chopped
1 green chili, chopped
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
Salt to taste
2 tbsp oil
Fresh coriander leaves for garnish

Instructions:

Soak the black-eyed peas in water for 4-5 hours or overnight.
Drain the water and rinse the lentils.
Heat oil in a pressure cooker and add cumin seeds.
Add chopped onion and sauté until it turns golden brown.
Add ginger-garlic paste and green chili and sauté for a minute.
Add chopped tomatoes and cook until they become soft and mushy.
Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add the soaked black-eyed peas and water. Mix well and cover the pressure cooker with a lid.
Cook the lentils on medium heat for 15-20 minutes or until they are soft and fully cooked.
Once the lentils are cooked, garnish with fresh coriander leaves and serve hot with roti, paratha, or rice.

Bhatt ki daal is a delicious and nutritious lentil dish that is easy to make and enjoyed by many. With its rich flavors and health benefits, it’s no wonder why it’s a popular dish in Rajasthan and beyond. Give it a try and experience the delicious taste of this traditional Indian dish!

Dhokla: A steamy Gujarati snack that will tingle your taste buds

News

SnackTeam

March 22, 2023

Nothing can soothe your Gujju heart more than a plate of steaming hot, spongy, and tangy Dhokla. The aroma of the fermented chickpea batter, ginger, chili, and cumin spices fill your senses, making your mouth water. The fluffy and light texture of the Dhokla melts in your mouth, and the tangy and sour flavors tingle your taste buds. The subtle sweetness of the dish balances perfectly with the savory flavors, making you want to savor every bite.

With each bite, you feel the warmth and comfort of this quintessential Gujarati snack, taking you on a journey to the vibrant streets of Gujarat. The combination of the flavorful spices and the light and airy texture makes Dhokla a dish that you’ll crave for again and again.

Apart from being packed with flavors, dhokla is also packed with essential nutrients like proteins and several important nutrients, including iron, calcium, and B vitamins.

It is also beneficial for people on a weight loss journey as it is low in calories and even is essential for healthy gut health as it is a fermented food.

It is also a great option for people with celiac disease as it is gluten-free.

This popular snack from the Indian state of Gujarat, has a savory and tangy taste from the fermented chickpea batter that is steamed to perfection, resulting in a light and fluffy texture that is easy to digest. Dhokla is loved by many for its unique taste and health benefits.

Here’s a simple recipe for making Dhokla at home:

Ingredients:

1 cup chickpea flour (besan)
1/4 cup semolina (sooji)
1 cup yogurt (dahi)
1/2 cup water
1 tsp ginger paste
1 green chili, finely chopped
1 tsp salt
1/2 tsp turmeric powder
1 tsp sugar
1 tsp fruit salt (eno)
1 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
1-2 dried red chilies
A few curry leaves
Fresh coriander leaves for garnish

Instructions:

In a mixing bowl, whisk together chickpea flour, semolina, yogurt, water, ginger paste, green chili, salt, turmeric powder, and sugar to make a smooth batter. Make sure there are no lumps in the batter.
Heat water in a steamer or a large pot. Grease a Dhokla plate or a cake tin with oil.
Add fruit salt to the batter and mix well. Pour the batter into the greased plate or tin and place it in the steamer.
Steam the Dhokla for 15-20 minutes on medium heat or until a toothpick inserted in the center comes out clean.
Once the Dhokla is done, remove it from the steamer and let it cool for a few minutes.
In a small pan, heat oil and add mustard seeds, sesame seeds, dried red chilies, and curry leaves. Let it splutter for a few seconds.
Cut the Dhokla into bite-sized pieces and pour the tempering over it.
Garnish with fresh coriander leaves and serve hot with green chutney or tamarind chutney.

Enjoy the delicious and nutritious Dhokla as a snack or breakfast dish!

Podi Dosa: A crispy South Indian delight that you will love for early morning breakfast

Recipes & Meals

SnackTeam

March 22, 2023

What more than you want on days when you’re low other than a hot, crispy dosa fresh off the griddle, topped with a flavorful and aromatic podi made with lentils, coriander seeds, cumin, and spicy red chilies. The aroma of the podi fills your senses as you take your first bite, and the crunchy texture of the dosa perfectly complements the rich, earthy flavors of the spice mix. With every bite, you taste a burst of spices that awakens your taste buds and leaves you wanting more. The combination of the crispy dosa and the savory podi is truly a match made in heaven, and you can’t help but crave another bite.

As you savor the flavors of the Podi Dosa, you realize that it’s not just a meal, but a culinary experience that transports you to the streets of South India.

Podi Dosa is a popular South Indian dish that combines the crispiness of dosa with the aromatic flavors of podi, a spice mix made with lentils and other spices. This dish is easy to prepare and is loved by many for its unique taste and texture. Podi is a type of spice mix that is made with a combination of lentils, dried chilies, and other spices. The term “podi” means powder in Tamil, which is the language spoken in the Indian state of Tamil Nadu where the spice mix originates from.

here’s a recipe for Podi Dosa:

Ingredients:

2 cups dosa batter
Oil or ghee for cooking

1/4 cup chana dal
1/4 cup urad dal
2 tablespoons whole coriander seeds
2 tablespoons cumin seeds
6-8 dried red chilies
1/4 teaspoon asafoetida
Salt to taste

Instructions:

To make the podi, heat a pan over medium heat and dry roast the chana dal, urad dal, coriander seeds, and cumin seeds until golden brown and fragrant.
Add the dried red chilies and roast for a few more seconds until the chilies are slightly toasted.
Add the asafoetida and salt and mix well.
Let the mixture cool, then grind it into a fine powder using a spice grinder or a mortar and pestle. The podi is now ready.
To make the Podi Dosa, heat a non-stick pan or a cast-iron skillet over medium-high heat.
Spread a ladleful of dosa batter on the pan in a circular motion to make a thin crepe.
Drizzle some oil or ghee around the edges of the dosa.
Sprinkle some podi over the dosa and spread it evenly.
Cook the dosa for 1-2 minutes until the bottom is golden brown and crispy.
Flip the dosa and cook for another 1-2 minutes on the other side.
Remove the dosa from the pan and serve hot with coconut chutney or tomato chutney.

Enjoy the delicious and flavorful Podi Dosa!

Global Indian Restaurants to Honour “Year of Millets”; To serve Millest-based Foods and Dishes

News

SnackTeam

March 22, 2023

The incorporation of millet flour-based dishes in Indian restaurants worldwide is a growing trend due to their numerous health benefits. As busy urbanites are increasingly seeking healthier food options, the demand for dishes that are both nutritious and delicious has risen.

Millets are a group of highly nutritious, drought-resistant grains that have been a staple food in many parts of the world for centuries. They are rich in dietary fiber, protein, vitamins, minerals, antioxidants, and anti-inflammatory properties, making them an ideal addition to any diet.

In 2023, the United Nations declared “The Millet Year,” a move that received strong support from the Indian Government on international platforms. This declaration aims to raise awareness about the health and environmental benefits of millets and promote their use in various cuisines worldwide.

Capt. Inder Jit Singh, The owner of the Yummy Punjaby (YP) Restaurant, said, “There is a growing trend of eating healthy food, especially among busy executives in bustling cities, and millets as well as other such cereals, I believe, shall be widely accepted as organic food with many health benefits.”

“We had been contemplating introducing various such flour breads. We have been serving ‘missi roti with saag’ for 11 years and are loved by many. We shall soon be introducing millet & other flour-based bread for our multi-national patrons.”

The Singapore-based Indian restaurateur mentioned in the statement, who has 25 years of experience in the Merchant Navy and has built a global network, recognizes the significance of this declaration and the growing demand for healthy food options. He wants to introduce more north Indian cuisines and motivate his staff to be innovative, with a focus on incorporating millet flour in dishes such as chapatis.

In addition to millet-based dishes, the restaurateur also wishes to offer ‘makhan,’ the famous white butter that is traditionally churned from milk cream. This pure white natural butter is a rare find overseas and is a staple ingredient in many Indian dishes.

The restaurant has become a favorite among the local Chinese and multicultural people, with the restaurateur being affectionately nicknamed “Capt. Yummy” by his close patrons. His sarson saag is an excellent example of his innovation, using local green leaves to replicate the authentic taste of Punjabi saag, a popular north Indian dish made from mustard leaves. This innovation demonstrates the restaurateur’s willingness to adapt to local ingredients and offer his customers an authentic dining experience.

Lastly, it is worth mentioning that many of the herbs and spices commonly found in Indian kitchens, such as turmeric, ginger, and cumin, are also used in Ayurveda, the ancient Indian medical system. Ayurveda considers food to be medicine, and many traditional Indian dishes are designed to be both delicious and health-promoting. As a result, the use of millet flour in Indian cuisine is not just a culinary trend but also a reflection of a broader cultural heritage that values health and wellness.

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