Novotel Visakhapatnam Varun Beach launched its distinctive outlet, Zaffran, on the 27th of January 2023, to celebrate the vibrant Indian Cuisine.
Zaffran is a visually stunning and well-designed outlet with two private dining spaces offering views of the Bay of Bengal. The chandeliers add an extra touch of luxury to the dining experience.
The atmosphere of the restaurant is designed to be calming and inviting, with background music and live Indian performances, as well as an open kitchen that releases aromatic scents. The space has been redecorated with pink and blue colour schemes and features artwork and décor inspired by Mughal design, including antique armour, marble elephants, and intricate cutwork.
The menu at Zaffran offers a range of traditional Indian dishes, both vegetarian and non-vegetarian, including kebabs, biryani, and other signature dishes designed by Chef Jamaluddin Khan. For those with a sweet tooth, there are also options such as Kesari Ras Malai and Almond Rabri Cake.
The guests can relish the signature dishes such as Zaffrani Royal Platter, Zaffrani Murg Tikka, Gosht Seekh Kebab Zaikedaar, Andaz-e-Paneer, Zaffrani Moti Pulao, Galouti and Royal Biriyanis.
Ravi Rai, Cluster General Manager at Novotel Visakhapatnam Varun Beach, Novotel Vijayawada and The Bheemili Resort, said, “We are here to meet guests’ specific requirements with an innovative and contemporary style. With our passion for the right food, we ensure to take care of the taste, service, and ambience. The traditional Indian flavours are sure to delight the taste buds of our esteemed guests.”
Experience your favourite Indian Cuisine at Zaffran, the speciality restaurant at Novotel Visakhapatnam Varun Beach welcoming you with grand decor and luxurious hospitality.
India’s Food delivery major Zomato has announced that its popular rewards program, Zomato Gold, will be back. The decision has gotten mixed reviews; some restaurants are thrilled about the chance to give loyal customers access to unique pricing and advantages, while others are concerned about the possible financial impact.
The National Restaurant Association of India (NRAI) has responded by recommending eateries think about creating loyalty programs that are independent of Zomato Gold and other third-party platforms. The NRAI says that independent loyalty systems can give restaurants more control over their prices and give customers more personalized experiences.
President of the NRAI Anurag Katriar said, “The return of Zomato Gold is a big chance for restaurants to connect with their customers and show appreciation for their loyalty.” But restaurants need to think about the pros and cons of joining a third-party rewards program and consider making their programs that fit their brand and values.
When they eat at restaurants that are part of Zomato Gold, which was started in 2017, members get special discounts and other perks. Millions of people have joined the program to save money and get other benefits, which shows the popularity of the program among its users. The initiative will be suspended in August 2020 as a result of some eateries having voiced concerns in previous years about the program’s financial implications.
Since then, Zomato has taken steps to allay these worries, including introducing a new pricing scheme and giving participating eateries more freedom. Many people in the restaurant business have praised the return of Zomato Gold because they see it as a good way to boost sales and keep customers coming back.
The NRAI’s recommendation that restaurants think about creating their loyalty programs is in line with a growing trend among companies wanting to control their client interactions and foster loyalty in the digital age. Independent loyalty programs are set to play a bigger part in helping businesses connect with their consumers and spur growth as the restaurant industry continues to shift and expand.
Veganism is a lifestyle choice that many are making today. Some call it the responsible way of leading a life !!! While the popularity of veganism has grown in recent years, many people have been following a vegan diet largely driven by a variety of factors, including concerns about animal welfare, environmental sustainability, and health.
Many kids are also adopting a vegan lifestyle. trends suggest that the influence of celebrities, choice of parents and for kids above 15, awareness about sustainability is one of the largest reasons to adopt a vegan diet.
With recent buzz and excitement around nutrition, many traditional yummy recipes have a vegan avatar !! one such recipe is the Vegan Banana pancake which is specially designed for children.
Vegan banana pancakes can be a nutritious and delicious option for children. They are made with wholesome ingredients like flour, sugar, baking powder, salt, non-dairy milk, ripe bananas, and vanilla extract, and can provide important nutrients such as fibre, protein, and vitamins. However, it is important to keep in mind that pancakes are still a treat and should not be the only food in a child’s diet. It is best to balance sweet treats with a variety of nutritious foods for a well-rounded diet.
While this treat is loved by all kids, parents need to be careful as some of the children may need to avoid them due to food allergies or sensitivities. For example:
Children with allergies to ingredients used in the pancakes, such as wheat or bananas.
Children with non-dairy milk intolerance.
Children with celiac disease or gluten intolerance, as traditional pancakes contain wheat flour. If your kids have any such allergies, it is best to consult with a paediatrician or a registered dietitian to determine what alternatives can fill in for vegan banana pancakes and are safe for children and make them smile.
Here is the recipe for delicious vegan banana pancakes:
Ingredients:
1 cup all-purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 ripe banana, mashed
1 cup non-dairy milk
1 tbsp vegetable oil
1 tsp vanilla extract
Instructions:
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, mix the mashed banana, non-dairy milk, vegetable oil, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, whisking until just combined.
Heat a non-stick pan over medium heat and spoon about 1/4 cup of batter for each pancake.
Cook until bubbles form on the surface and then flip and cook for another 2-3 minutes until both sides are golden brown.
Serve with your favourite toppings, such as fresh fruit, syrup, or peanut butter. Enjoy!
This recipe provides a rich, cake-like texture while the sugar and vanilla extract add sweetness. This recipe is easy to follow and the result is a moist and flavorful cake that is always loved by Kids and Elders.
NOTE: This is a LIVE Article and will be updated in accordance to Union Budget 2023 Address by FM Nirmala Sitharaman
Finance Minister Nirmala Sitharaman will unveil the Union Budget 2023 today (February 1, 2023), prior to the 2024 general elections. The budget is anticipated to provide many relief and benefits to the Food and Beverage Industry. The industry is keenly looking for the return of Input Tax Credit on GST and relaxation of regulations and licenses.
The Budget Session of the Parliament started on Tuesday and will end on February 13 for the first part. It will resume on March 12 for the second part of the session and conclude on April 6.
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11:47 AM IST |A transition towards Natural Farmer
over next 3 yrs, we facilitate 1 crore farmers to adopt natural farming, Announces FM
11:30 AM IST |Agriculture Credit Expansion
The agriculture credit target expanded to Rs 20 lakh crore. Millets to be on further focus
11:28 AM IST |Agriculture stocks Up and Green Amid Budget 2023
Shares of Kaveri Seeds, Mangalam Seeds, and Bombay Burmah are trading in the green as FM Sitharaman proposes to increase agricultural credit to INR 20 lakh crore.
11:18 AM IST | Budget 2023 proposes Fund to support Tech-driven Agri Startups
Budget 2023 proposed to bring modern technologies to Indian farms. An agriculture accelerator fund to be set up to support agri-tech startups in rural areas.
11:04 AM IST | New scheme to supply free food grain. Expenditure of ₹2 lk cr: FM
10:55 AM IST | Union Cabinet Approves the Budget 2023
Union Cabinet has approved the Budget 2023; the meeting headed by PM Narendra Modi Parliament has now concluded. FM Nirmala Sitharaman will present the Budget shortly.
10:45 AM IST | FM Sitharaman to present Budget 2023. Speech at 11 AM
Finance Minister Nirmala Sitharaman will begin her Budget address in the Parliament house at 11 a.m., which marks the final comprehensive Budget of the Modi administration during its second tenure. Similar to the past two Union Budgets, the Union Budget 2023-24 will also be presented in a digital format without any physical paper.
Cranberry, One of nature’s superfoods is somewhat sweet yet noticeably tart. This name refers to the high level of antioxidants and other health-promoting qualities found in cranberries. More particularly, proanthocyanidins, a rare and powerful subclass of antioxidants found only in cranberries, are prized for their capacity to neutralize free radicals and boost the activity of other antioxidants.
Cranberries, which are native to the United States and Canada, are commonly picked by wet or dry methods between September and October. By flooding cranberry beds, beating the fruit off the vines, and then gathering the floating fruit, the more typical wet harvest is carried out. A picking machine is used to comb the vines for dry-picked fruit.
Cranberries can be used to add a twist of sweet and citrusy flavour to your desserts, salads, and beverages. They are incredibly versatile when experimenting with taste and texture in terms of culinary creations. However, did you know that these little berries were also excellent for the health of your liver?
Cranberries and other foods with high nutritional value have become more popular as a result of rising health consciousness and a trend toward healthy eating. It’s interesting to note that cranberries have health benefits like preventing blood clots and treating urinary tract infections.
The goodness of antioxidants and other nutrients is abundant in these little, sweet-tart berries. In reality, cranberries are rich in proanthocyanidins, a powerful class of antioxidants prized for their capacity to eliminate free radicals from the body.
Cranberries include vitamin C, which speeds up the creation of glutathione, a substance that functions essentially as an antioxidant. The liver requires this element for both stages of the detoxification process.
Drinking cranberry juice and eating cranberries are both liver-friendly practices. There are four reasons that cranberries support liver health:
1. Vitamin C: Ascorbic acid, also known as vitamin C, is abundant in cranberry juice. Bile is made thinner and less congested by vitamin C, which helps the liver process lipids more effectively. For those who have a lot of liver fat, this function is extremely helpful.
2. Glutathione: Vitamin C increases the body’s natural antioxidant glutathione. Glutathione is necessary for the liver during both phases of the detoxification process.
3. Chelation: Because cranberries’ antioxidants bond to harmful medications and metals, they make it easier for the liver to eliminate them. Proanthocyanidins have a strong iron-chelating activity.
4. Free Radical Protection: Full of potent antioxidants, cranberry juice helps protect the liver from free radicals by neutralizing these liver cell-damaging compounds.
The Indian government’s pre-budget Economic Survey reports a significant increase in private equity (PE) investments in the agritech sector over the past four years. With an annual growth rate of more than 50%, the sector has seen a surge in investment.
This growth is driven by several factors, including increasing demand for quality food, concerns about climate change and food security, and renewed investor interest in the emerging industry. The survey found that the yearly increase in private equity investments amounts to approximately INR 6,600 crore.
The survey also highlighted the existence of over 1,000 agritech startups in India that support farmers in improving their farming methods. These startups are playing an important role in driving innovation and growth in the sector.
The increasing investment in agritech startups is a positive sign for the future of the agriculture industry in India, and it is likely that this trend will continue as technology continues to advance and play a larger role in agriculture.
The Government of India, in the survey said, “This is slowly gaining acceptance with farmers… Crop yield prediction models using artificial intelligence and drones for monitoring soil and crop health have been initiated. Smart farming also enables crop diversification, which will help farmers reduce their dependence on monsoons for water.”
The agritech startups has raised 3 times the funding in 2022 compared to 2020. The sector also witnessed valuations shooting up and continued funding with unwavering investor interest. Thus, there seems to be no end to the party.
In addition, the report further stated that over 500 startups in India are focused on the millet value chain, coining along with the United Nations declaring 2023 as the International Year of Millets.
The Indian Institute of Millets Research has provided support to 250 of these startups through their incubation program, Rashtriya Krishi Vikas Yojana – Remunerative Approaches for Agriculture and Allied Sectors Rejuvenation (RKVYRAFTAAR). This is a notable development as it highlights the government’s efforts to promote and support the growth of startups in the millet sector.
The focus on millets in India is a crucial step towards addressing food security concerns and promoting sustainable agriculture practices. The increased investment and support for startups in this sector will lead to continued growth and development in the future.
The food and beverage (F&B) industry in India is significant to India’s economy, contributing 3% to its GDP and providing livelihood to over 7.3 million people. This industry is expected to grow at 14.2 % (CAGR 2020-2024) and will continue to be the largest employing industry in the country with 9 Million people across existing and emerging regions.
as the sector has been severely impacted by the COVID-19 pandemic, The F&B sector is eagerly awaiting the Union Budget 2023 as the year which serves as a foundation for stupendous growth in the coming years. The industry is hoping for measures that can help revive the sector and provide relief to businesses that have been struggling to stay afloat.
Measures that can help the industry recover and rejoice:
The sector is hoping for relaxation in Section 115JB – Minimum Alternate Tax (MAT) with a waiver for two years from April 2023 to March 2025. This will help to reduce the tax burden on businesses operating in the F&B industry.
A reintroduction to the Input Tax Credit on GST is also helpful and expected for the industry. Currently, F&B is the only industry without any provision for Input Tax Credit.
The industry is yet to receive a covid relief package and has faced challenges due to high inflation and shortage of products, and reducing taxes for a period can provide much-needed support for these Food SMEs to bloom.
The industry also wishes to see measures that will aid the development of small and medium-sized enterprises (SMEs). SMEs play a crucial role in the food industry, and the budget could help support their growth by providing access to financing and other forms of support. This would help these businesses become more stable and increase their competitiveness in the market.
Another key expectation is the extension of investment-linked benefits under Section 35 AD for brownfield hospitality projects to the ongoing capital expenditures (CAPEX) of hotels and resorts. This will provide a significant boost to high-quality brownfield CAPEX and capacity expansion, driving investment and employment within the sector.
The budget is also expected to modify the Leave Travel Allowance (LTA) rules, making it possible to include the amount spent on hotel stays as an LTA expense. Additionally, payments made by foreigners in rupees at hotels should be considered as foreign exchange earned for the Export Promotion Capital Goods (EPCG) scheme.
The 2023 Union Budget could also consider tax breaks and incentives for businesses in the F&B industry, such as reducing corporate tax rates, offering subsidies for modernising equipment, and easing compliance requirements. These measures would help small businesses to invest in growth and create new job opportunities.
Another important aspect that the F&B industry is hoping to see in the Budget 2023 is a reduction in food inflation. The government could address this issue by providing support for the agricultural sector and taking steps to improve the supply chain of food products.
The F&B industry also hopes to see an improvement in the regulatory environment, with a simplified and streamlined process for obtaining licenses and permits. This would not only make it easier for businesses to operate, but also encourage more entrepreneurs to enter the sector.
Overall, the F&B industry is hopeful that the 2023 Union Budget and the Indian Government will take steps to support and promote the important sector of the economy. As a result, it helps create more jobs, increases economic growth, and boosts the overall competitiveness of the country.
Most Indians consider the samosa as a humble road snack however it’s far plenty, tons extra than that. It is an ancient image in addition to delectable proof that there’s nothing new approximately the manner of globalization. Widely taken into consideration as a quintessentially Indian delicacy, only a few understand that the samosa does now no longer have an Indian origin.
The deep-fried, tightly-packed percentage of highly spiced goodness that we notion belonged to India is honestly a scrumptious and well-travelled immigrant from Central Asia!
Origin of Samosa!
The samosa’s origins surely lie lots of miles away withinside the historical empires that rose withinside the Iranian plateau on the sunrise of civilization itself. The gastronomic literature of tenth-century Middle Eastern cuisine, especially early medieval Persian texts have many mentions of the sanbosag, an early relative of the samosa and an etymological cousin of the Persian pyramidal pastry, samsa.
Other historic money owed additionally talk over with sanbusak, sanbusaq or even sanbusaj as tiny mince-crammed triangles, eaten via way of means of journeying traders around campfires and packed in saddlebags as a snack for an extended journey. According to those bills, it became a way for those travelling traders that the crammed triangle to travel from Central Asia to North Africa, East Asia and South Asia.
In India, it changed into brought via way of means of the Middle Eastern cooks who migrated for employment for the duration of the Delhi Sultanate rule, even though a few debts additionally credit score traders for bringing the fare to this a part of the world. Later, having earned the advantages and love of the Indian royalty, the samosa quickly has become a snack shape for the king.
Ibn Batuta, the medieval Moroccan tourist who visited India withinside the 14th century, has chronicled the glittering banquets on the courtroom docket of Muhammad bin Tughlaq. According to his money owed, a dish referred to as sambusak — triangular pastry full of mince, peas, pistachios, almonds and different tasty fillings — turned into positioned at the guests’ plates proper after the sherbet was sipped. Other guides followed.
Likewise, Sufi scholar, musician and famed poet Amir Khusrau wrote of the samosa being loved by nobles withinside the royal Indian courts withinside the 12 months of 1300.
Earlier still, a ninth-century poem through Ishaq ibn Ibrahim-al-Mausili additionally celebrates the sanbusaj. Indeed, we’ve it at the authority of Abul Fazl, scholar-statesman extraordinaire, writer of Ain-i-Akbari and one of the mythical 9 gemstones of Akbar’s courtroom docket, that the samosa became a dish relished with the aid of using the Mughal Emperors.
An exciting be aware of right here is the breadth of social training in making and consuming the samosa, with the dish recorded in each change route and noble houses. The samosa proudly wore each the grand stamp of royal approval in addition to the sincere humility of being a snack of the streets. Herein lies a touch on the dish’s continued, unwavering recognition and success, even loads of years into its lifetime – its universality.
How Britishers love Samosa over the years?
The Britishers too fell in love with the samosa on their arrival in India and they, at the side of the Indian diaspora, took the tasty tidbit with them to some distant corners of their colonial empire. The samosa settled withinside the hearts of humans everywhere, main to the evolution of more than one local version.
In the Middle East, the semicircular model is full of cheese, onions, herbs, spices and minced meat, and in the case of Israeli cuisine, mashed chickpeas and pine nuts. Portugal and Brazil have meat-stuffed chamuças and pastéis; Uzbekistan and Kazakhstan have Uyghur-fashion samosas with a heavier bread dough and a lamb centre; Africa’s Japanese Horn reserves sambusa for the neighbourhood observations of Ramadan, Eid and Mesqel.
There are some of the sorts in India itself, and they are all served with chutneys. According to samosa aficionados, a samosa is deemed ideal whilst the crispy crunch of the gently golden casing contrasts fantastically with the smooth texture and highly spiced flavour of the filling. The maximum famous and not unusual place filling is made from boiled potatoes, inexperienced peas, onions, inexperienced chillies, ginger and spices
While the north Indian model of samosa is large, the model referred to as the singhara (famous in West Bengal, Bihar, Odisha and Jharkhand), is smaller and has trickier folds. Also, the potatoes are reduced fine (now no longer boiled however cooked) and in some instances combined with peanuts, the occasional raisin or the strange cashew nut. The Hyderabadi luqmi, on the opposite hand, is precisely meat-stuffed and some distance flakier than the ordinary samosa fed on somewhere else in India.
The January 25 release of Shah Rukh Khan’s comeback movie, “Pathaan,” has already surpassed a number of milestones at the box office. The movie, which also stars John Abraham and Deepika Padukone, is reaching new heights of success every single day.
The Spy Thriller is Shah Rukh Khan’s first movie in four years following the 2019 release of “Zero”.
Shah Rukh Khan shared some amusing tales and behind-the-scenes details about the making of “Pathaan” with the media after the movie’s release. He claimed that Shah Rukh Khan absolutely hated the unique, home-cooked spaghetti that John Abraham used to deliver to the movie set.
Funny Foodie Story told By Shah Rukh Khan!
“John’s spaghetti is in the works.” John Abraham prepares a special pasta. Sirf apna pizza khau, iska pasta kabhi na khau, main soch raha hu. “I’m thinking about eating only my pizza and avoiding his homemade pasta,” Shah Rukh Khan said in the video. He went on to say that John Abraham would offer him his homemade spaghetti and that he would bring homemade pizza to the set.
“The movie had just one mistake, but I was unable to mention it aloud due to my love for John.” “However, I want to express myself fully today,” he admitted.
He truly begged John Abraham to “stop eating that pasta,” saying, “Bhai, woh pasta, tu bhi khana chhod de.” “He has an unpleasant taste.” The pasta has a very distinct flavor. Aisa lagta hai, 20 saal cupboard mein rakha hai aur nikal ke chabana shuru kar diya. It appears to have been kept in the cabinet for 20 years before being pulled out and served, as Shah Rukh Khan stated.
SRK also said that John Abraham would only consume his homemade spaghetti and nothing else. “And he only consumes that.” cardboard, cardboard, cardboard, cardboard, pasta, pasta, pasta!”
Shah Rukh Khan surprised fans with a surprise appearance in Ranbir Kapoor and Alia Bhatt‘s blockbuster “Brahmastra” on the professional front. Along with “Pathaan,” he can’t wait for “Jawan” and “Dunki” to come out this year. Additionally, Khan will make a cameo appearance in “Tiger 3,” which stars Salman Khan.
KFC, McDonald’s, and Starbucks spring to mind when we discuss drive-through eateries. In India, the drive-thru idea of international restaurant chains is quite common, but it appears to be the opposite outside. A well-known chain of Indian restaurants, Chaiiwala has launched the UK’s first drive-thru restaurant. This only serves to highlight how Indian cuisine is becoming more and more well-known outside of India.
Indian street food is already incredibly popular in our nation; it’s amazing to see it gaining similar popularity abroad, and not only among individuals with similar tastes. Nothing is shocking about this, though, because no one can resist the allure of our street food.
Chaiiwala is the restaurant that has launched the drive-thru location. The renowned restaurant first opened its doors in Delhi in the 1920s and then developed locations in the UK, where it now serves Indian street food and beverages. It is certain to increase the popularity of Indian food with its new drive-through restaurant on Manchester Road in Bolton.
The enticing menu is Chaiiwala’s biggest feature. All of our favourite Indian dishes, like aloo tikki burgers, butter chicken rolls, aloo paratha, Mumbai mac ‘n’ cheese, and pani puri, are offered here. Even the beverage menu is intriguing, offering drinks like pink chai, nimbu pani, garam chocolate, and kadak chai. All the things are reasonably priced, as we would anticipate.
There are currently more than 70 Chaiwala restaurants around the world, most of them in the UK. The brand’s first-ever offering is the drive-thru location.
Indian street food appears to be sweeping the globe. A desi street food restaurant in the US called “Chai Pani” recently won the James Beard Foundation Awards in Chicago’s “America’s Most Outstanding Restaurant” category. The same organization gave Indian-born chef Chintan Pandya of the New York City eatery Dhamaka the James Beard Award for “Best Chef: New York State.”
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