Methi Matar Malai is a popular North Indian dish that combines the bitterness of fenugreek (methi) leaves, the sweetness of green peas (matar), and the richness of cream. It is renowned for the gently bitter, mildly spicy, and mildly sweet flavors that each serving combines.
It is best served with Indian flatbread, such as roti or chapati, though you may also do it with garlic naan and jeera rice.
Here’s a simple recipe that you can follow to make Methi Matar Malai at home:
Ingredients:
1 cup fresh methi (fenugreek) leaves, finely chopped
1 cup green peas (frozen or fresh)
1 onion, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoons ghee or oil
1/2 teaspoon cumin seeds
1 bay leaf
1 cinnamon stick
2 green cardamom pods
1 black cardamom pod
2 cloves
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 cup cream
Salt to taste
2 tablespoons chopped cashew nuts (optional)
Instructions:
Heat ghee or oil in a pan over medium heat. Add cumin seeds, bay leaf, cinnamon sticks, green and black cardamom pods, and cloves. Fry for a few seconds until fragrant.
Add chopped onions, ginger paste, and garlic paste. Sauté until the onions turn translucent.
Add coriander, cumin, turmeric, and red chili powder. Mix well and fry for a minute.
Add chopped methi leaves and green peas. Stir well and cook for 2-3 minutes until the methi leaves wilt and the peas are cooked.
Add cream and salt to taste. Mix well and cook for 2-3 minutes until the cream is heated through.
Garnish with chopped cashew nuts (optional) and serve hot with naan or roti.
A small but growing number of restaurants in the United States have implemented a policy of banning children’s entry. While this decision may seem like a practical solution for dealing with disruptive behavior and maintaining a peaceful dining environment, it can have unintended consequences that ultimately harm both the business and the broader eating culture.
One of the primary reasons why restaurants ban children are to provide a calm and quiet atmosphere for adult patrons. This may be particularly true for upscale or fine dining establishments, where customers are seeking an elegant and sophisticated experience. However, while it may be true that some adults prefer not to be around noisy or rambunctious children while dining out, it’s important to remember that families with children are also a significant customer base for many restaurants. By banning children, restaurants risk alienating a large portion of their potential clientele, which can ultimately harm the business’s bottom line.
Another reason restaurants ban children are to prevent disruptions that may disturb other diners. However, it’s important to remember that disruptive behavior is not limited to children. Adults can also be loud, obnoxious, and unruly, and banning children may not necessarily solve this issue. In fact, if a restaurant has a problem with disruptive behavior from adults, it may be more effective to address the behavior itself rather than simply banning a particular group of customers.
Additionally, banning children can have a negative impact on the broader eating culture. By segregating different groups of diners, we risk perpetuating a sense of social and cultural division that undermines the notion of communal dining.
Eating together is a fundamental human experience that brings people of all ages and backgrounds together, and restaurants have historically served as important gathering places for communities. Banning children can undermine this sense of community and create an environment that is less inclusive and welcoming.
While it may be tempting for some restaurants to ban children in order to create a more peaceful and adult-oriented dining experience, this decision can ultimately harm both the business and the broader eating culture. By excluding families with children, restaurants risk losing a significant customer base and perpetuating social and cultural divisions that are contrary to the spirit of communal dining.
Instead of banning children, restaurants should focus on creating a welcoming and inclusive atmosphere that accommodates a diverse range of customers and fosters a sense of community and shared experience.
Eggs and spinach have become a popular breakfast combo in both nutritional powerhouses that offer a variety of health benefits, and when combined, they create a delicious and satisfying breakfast that can fuel your day. In this article, we’ll explore the many benefits of this breakfast combo and why you should try it.
Eggs are a rich source of high-quality protein, containing all nine essential amino acids. One large egg contains about 6 grams of protein, making it a great choice for breakfast, which is the most important meal of the day. Protein helps to keep you feeling full and satisfied, which can prevent overeating and snacking throughout the day.
Additionally, eggs are also rich in vitamins and minerals such as vitamin D, vitamin B12, selenium, and choline, which are essential for good health.
Spinach is a leafy green vegetable that is rich in nutrients and low in calories. It’s packed with vitamins and minerals, including vitamin A, vitamin C, iron, and folate. Spinach is also a good source of antioxidants, which help to protect your cells from damage caused by free radicals. Eating spinach regularly has been linked to a lower risk of chronic diseases such as heart disease, type 2 diabetes, and cancer.
Now let’s take a look at why combining eggs and spinach is such a great idea. First of all, the combination of protein from the eggs and fiber from the spinach can help to keep you feeling full and satisfied throughout the morning. This can prevent overeating and snacking, which can lead to weight gain and other health problems. Additionally, the nutrients in eggs and spinach complement each other, providing a wide range of vitamins and minerals that are important for good health.
One of the best ways to enjoy eggs and spinach for breakfast is by making a spinach omelette. This is a simple and delicious recipe that can be customized to suit your taste preferences. To make a spinach omelet, start by whisking together two or three eggs in a bowl. Heat a non-stick skillet over medium heat and add a handful of chopped spinach. Cook the spinach for a minute or two until it’s wilted, then pour the beaten eggs into the skillet. Let the eggs cook for a minute or two, then use a spatula to fold the omelet in half. Cook for another minute or two until the eggs are cooked through, then slide the omelet onto a plate.
Another great way to enjoy eggs and spinach is by making a breakfast sandwich. Toast a whole-grain English muffin and top it with a cooked egg, a slice of cheese, and a handful of fresh spinach. This is a quick and easy breakfast that can be eaten on the go, making it perfect for busy mornings.
Eggs and spinach are a winning breakfast combo that is both nutritious and delicious. They are packed with vitamins and minerals that are essential for good health, and when combined, they provide a wide range of nutrients that can help to keep you feeling full and satisfied throughout the morning. Whether you prefer a spinach omelet or a breakfast sandwich, there are many ways to enjoy this breakfast combo. So why not give it a try and see how it can help to fuel your day?
The diversity of India’s cuisine has always been a source of pride for its people. However, globalization and western influences have changed the country’s eating habits, with an increasing influence from global cuisine. The rise of international travel and access to social media has exposed Indians to a wide range of foreign foods, leading to a growing interest in trying new cuisines.
Historically, Indian cuisine has been heavily influenced by its neighboring countries, such as China and the Middle East, as well as European colonizers. However, in recent years, a broader range of international cuisine has made its way into India. The country’s growing middle class increased disposable income, and desire for new experiences has led to the emergence of a food culture that is more experimental and diverse.
One significant impact of global cuisine on Indian eating habits has been the popularity of vegetarianism. India has always had a significant population of vegetarians, but the increasing popularity of vegan and plant-based diets in Western countries has led to an increase in the consumption of vegetarian food in India. This trend has also led to a rise in the number of vegetarian restaurants and the availability of vegetarian options in non-vegetarian restaurants.
Another trend that has emerged in recent years is the popularity of healthy and organic foods. Indian consumers are becoming more aware of the health benefits of certain foods and are seeking out organic and locally-sourced ingredients. This trend has led to a surge in the popularity of health foods, including superfoods like quinoa and acai berries.
In addition to healthy food trends, foreign cuisines have become popular in India, including Italian, Chinese, Japanese, and Mexican food. Italian food, in particular, has become a staple in India, with pizza and pasta being widely available in many cities. Chinese food has also been popular in India for many years, but the rise of authentic Sichuan cuisine has led to an increase in interest in regional Chinese dishes. Japanese cuisine, including sushi and ramen, has also gained popularity in recent years, with many high-end Japanese restaurants opening in major Indian cities.
Mexican food, too, has been gaining popularity, with dishes like burritos and tacos becoming increasingly common in major urban centers. Korean and Japanese restaurants are at an all-time high in metropolitan cities and the craze for ramen, sushi, and important drinks has increased exponentially.
As a result of these trends, the Indian food industry has undergone significant changes. Indian food companies are now catering to changing tastes and dietary requirements, with a focus on healthier and organic options. Foreign fast-food chains, including McDonald’s, KFC, and Pizza Hut, have been operating in India for many years, but in recent years, new international chains have entered the market, such as Dunkin’ Donuts and Starbucks.
The influence of world cuisine on Indian eating habits is a fascinating phenomenon. The rise of international travel, social media, and a growing middle class has led to a more diverse and experimental food culture in India. With the emergence of new global food trends, it will be interesting to see how Indian food culture continues to evolve in the years to come.
The Indian packaged beverage market was dominated by large multinational corporations like Coca-Cola and PepsiCo with huge budgets and western influences. Consumers had few options beyond soda and other sugary drinks, and the market for natural, locally sourced beverages was largely untapped.
It was in this environment that Paperboat, a startup focused on reviving traditional Indian drinks, emerged as a disruptor, pioneering a new category of packaged soft beverages in India.
Since their launch, Paperboat used South Asian identity as their USP which western products failed to provide. Their motto was to use childhood memories to create strategic brand storytelling that captured consumers’ taste buds and emotions.
Paperboat was founded in 2013 by four entrepreneurs: Neeraj Kakkar, James Nuttall, Suhas Misra, and Neeraj Biyani. They noticed that while Indian cuisine was globally popular, the country’s traditional beverages were not widely known. They wanted to change that and create a brand that would celebrate India’s rich cultural heritage.
From the beginning, Paperboat’s branding and storytelling were central to the company’s mission. The founders wanted to create a brand that was authentic and true to its roots, and they saw packaging and design as key components of that vision. The packaging, which featured illustrations and hand-drawn fonts, was intentionally designed to look like it had been created by hand. The founders believed this gave the brand a sense of warmth and familiarity, evoking the feeling of a handwritten note or a recipe passed down through generations.
In addition to the packaging, storytelling was a critical part of Paperboat’s branding. The company’s website and marketing materials featured stories and anecdotes about the drinks and the cultural traditions they represented. For example, one of the brand’s most popular drinks, Aamras, is made from mangoes, a fruit that holds a special place in Indian culture. Paperboat’s marketing materials featured stories about the importance of mangoes in Indian mythology and culture, creating a sense of connection between the product and the cultural heritage of its consumers. Check out their products here https://www.paperboatdrinks.com/
The brand’s focus on storytelling was not just a marketing gimmick. Paperboat’s founders believed that the stories behind the drinks were central to the company’s mission of reviving traditional Indian beverages. By sharing these stories, they hoped to create a sense of nostalgia and familiarity among consumers, helping them connect with the brand on a deeper level.
But Paperboat’s success was not just due to clever branding and packaging. The company also had a strong focus on quality and innovation. The founders sourced high-quality ingredients and worked with local farmers and suppliers to create unique flavor combinations. For example, the brand’s Jamun juice, made from local Indian fruit, was a hit with consumers for its distinctive taste and health benefits.
Paperboat’s success in the packaged beverage industry inspired other entrepreneurs to explore similar opportunities. Today, the Indian market for packaged soft beverages has expanded significantly, with dozens of new brands entering the space. But Paperboat remains a leader, thanks to its focus on authenticity, quality, and storytelling.
In 2021, Paperboat was acquired by Hector Beverages, a larger beverage company. While the acquisition was a significant milestone for the brand, Paperboat’s founders have stated that they remain committed to the company’s mission of celebrating India’s cultural heritage and reviving traditional Indian beverages.
In a statement announcing the acquisition, they said, “We remain as passionate as ever about sharing the stories and flavors of India with the world, and we believe that this partnership with Hector Beverages will help us continue to do so for years to come.”
Paperboat’s success in pioneering the packaged soft beverage industry in India was a result of its focus on branding, storytelling, quality, and innovation. The brand’s authenticity and connection to India’s cultural heritage resonated with consumers, and the company’s commitment to reviving traditional Indian beverages helped it stand out in a crowded market. As the Indian beverage industry continues to evolve, Paperboat’s legacy as a pioneer and market disruptor will continue to rise.
Whey protein is the new buzzword in the world of fitness and nutrition. Whey protein has become a household name among athletes, bodybuilders, and fitness enthusiasts in an increasingly health-conscious market. But what it is? Whey protein is a high-quality protein that is easily digestible and provides numerous health benefits.
However, with its popularity, there are several misconceptions and myths surrounding whey protein. These rumors circulate on various social media platforms which makes it diccilt for a consumer to make an informed decision. If you are facing the same issue, then worry not, as we have curated a list of myths busters that are coming your way to make an informed choice.
Myth #1: Whey Protein Causes Kidney Damage
One of the most common misconceptions about whey protein is that it can cause kidney damage. This myth likely stems from the belief that a high-protein diet puts additional strain on the kidneys, leading to damage over time. While it is true that the kidneys play a role in filtering protein by-products from the body, research has shown that high-protein diets are generally safe for healthy individuals.
Several studies have specifically examined the impact of whey protein on kidney function, and the results have consistently shown that whey protein does not cause kidney damage.
It is important to note that individuals with pre-existing kidney disease or other health conditions that affect kidney function should consult with their healthcare provider before consuming a high-protein diet or whey protein supplements.
Myth #2: Whey Protein is Only for Bodybuilders
Another common myth about whey protein is that it is only for bodybuilders and weightlifters. While it is true that athletes and bodybuilders have traditionally been the primary users of whey protein supplements, this does not mean that it is only beneficial for these groups.
Whey protein is a complete protein that contains all of the essential amino acids that the body needs to function properly. These amino acids are important for building and repairing muscles, but they also play a role in several other bodily functions, such as hormone production, immune system function, and nutrient transport.
Research has shown that whey protein can benefit a wide range of individuals, including those who are sedentary, elderly, or recovering from an illness or injury. For example, a study of elderly women found that whey protein supplementation increased muscle mass and strength, while a study of critically ill patients found that whey protein helped to improve their immune function and reduce the length of their hospital stay.
Myth #3: Whey Protein is a Steroid
Perhaps one of the most persistent myths about whey protein is that it is a steroid. This misconception likely stems from the fact that whey protein is often associated with bodybuilding and the use of anabolic steroids.
However, whey protein is not a steroid. It is a natural protein that is derived from milk and has been used for centuries as a dietary supplement. Whey protein supplements are made by processing the protein from milk, removing the fat and lactose, and concentrating the protein into a powder form.
While whey protein can help to support muscle growth and recovery, it does not have the same effects on the body as anabolic steroids. Steroids are synthetic hormones that mimic the effects of testosterone in the body, and their use can have serious health consequences, including liver damage, infertility, and heart disease.
Thus, it can be concluded that whey protein is a safe and effective dietary supplement that can benefit a wide range of individuals. The myths surrounding whey protein are largely unfounded, and there is a growing body of research that supports its use for improving muscle mass and strength, immune function, and overall health. As with any dietary supplement, it is important to consult with a healthcare provider before adding whey protein to your diet.
The restaurant Karigari, which is led by the renowned chef Harpal Singh Sokhi, has recently launched an initiative to recognize and honor the important role that karigars play in the food industry. Karigars, also known as artisans or craftsmen, are individuals who specialize in the art of cooking and food preparation, often with a focus on traditional methods and flavors.
On February 12, 2023, the Karigari restaurant hosted an event to celebrate the achievements of these skilled professionals. The event aimed to honor the hard work, dedication, and craftsmanship of karigars, while also providing a platform to uplift their day-to-day lives.
During the event, several karigars were chosen for special recognition and were awarded with accolades for their contributions to the food industry. Moreover, they were provided with support and assistance to improve their daily lives. This support ranged from financial assistance to mentorship and training, and aimed to empower them to overcome the challenges they face and enhance their skills and capabilities.
Manish Sharma of Karigar, said, “We recently hosted about 40-50 karigars at our restaurant. It was delightful for me to meet the underprivileged as I gained knowledge of the specifics of what takes place in their lives. The word Karigari when translated means workmanship or artistry which is an ode to all the karigars. It was a wonderful experience overall as I realised that most of us frequently complain about the little things in life, but we should take a lesson from them on how, despite having numerous weaknesses, they still know how to make the most of life.”
Yogesh Sharma, Director of Karigar, highlighted the importance of empowering the underprivileged by giving them a hand-up, rather than a handout. He emphasized that supporting people in need with genuine humility and respect can provide them with the confidence and self-esteem they need to take charge of their lives and overcome obstacles. This can have a transformative impact on their lives and communities, as they become better equipped to deal with the challenges of daily life.
The initiative launched by Karigari to recognize and uplift karigars is a commendable effort to honor the contributions of these skilled professionals and to empower them to succeed in their lives and careers.
Sashi Bahuguna Raturi’s Namakwali is a brand that aims to preserve and showcase the traditional food and culture of Uttarakhand, a state known for its unique cuisine and culinary practices. Sashi’s love for the local cuisine and her desire to promote it to a wider audience led her to start Namakwali, with the intention of bringing the region’s age-old recipes to people across the country and beyond.
One of the most iconic products offered by Namakwali is pisyu loon, a type of Himalayan salt infused with various herbs and spices. The salt is made using traditional grinding slabs called sil-batta, which have been used for generations in the region. The process of making pisyu loon involves grinding together rock salt, fresh herbs, and spices, which are then left to dry and mature, resulting in a unique and flavourful salt.
Namakwali’s pisyu loon salt comes in various flavours such as ginger, garlic, hemp, and more. Each flavour has a distinct taste and aroma, making them ideal for adding flavour to a wide range of dishes, from simple lentil soups to complex meat curries.
Aside from its taste and versatility, pisyu loon is also considered a survival food in Uttarakhand. During the winter months when fresh vegetables are scarce, people rely on flavoured salt to add flavour to their meals and supplement their diets with essential minerals and nutrients.
Namakwali’s success has also helped empower women in the region. Sashi employs 10-11 women who are responsible for producing the salt, and they have been able to earn a decent income by working from home. These women handpick the ingredients from the foothills, grind the salt in their traditional sil-battas while singing traditional songs and enjoying each other’s company, and then package and ship the salt to customers across the country.
Namakwali’s flavoured salts have become increasingly popular in recent years, with customers from Delhi, Mumbai, Chennai, and other cities regularly ordering the products. The brand’s garlic-flavoured salt and authentic mix-flavoured salt are among the bestsellers, with customers praising the unique taste and aroma of the products.
Namakwali’s efforts to preserve the food and culture of Uttarakhand while empowering women in the region have been truly admirable. With their range of delicious and unique flavoured salts, Namakwali is playing an important role in promoting and preserving the culinary traditions of the region, and their success is a testament to the value of preserving traditional food practices in a rapidly changing world.
The Madhya Pradesh cabinet’s decision to close all bar shops and ‘Ahatas’ in the state came after a series of protests by senior BJP leader Uma Bharti. Bharti has been an outspoken critic of liquor consumption and has been advocating for a “controlled liquor policy” in the state. She has argued that the sale of alcohol should not be used as a means to generate revenue for the government, but rather, it should be regulated in a way that promotes responsible drinking.
As part of the new policy, liquor shops will only be permitted to sell alcohol within the confines of the shop itself. Ahatas, which are areas attached to liquor shops where customers can drink on the premises, will be closed. This move is designed to prevent public drinking and promote responsible consumption of alcohol.
In addition to these measures, the state government has also decided to increase the distance between liquor shops and sensitive locations such as educational institutions, girls’ hostels, and religious places. This distance will be increased from 50 meters to 100 meters, which is expected to help reduce the visibility of liquor shops and prevent them from influencing vulnerable populations.
State Home Minister Narottam Mishra said”All ahatas and shop bars are being shut in the state. From hereon, liquor will be sold at the shops and places of drinking will not be allowed,”
Moreover, the state government is also planning to make the laws related to drunk driving more stringent. This move is aimed at curbing the number of road accidents caused by drunk drivers and promoting road safety.
Uma Bharti’s campaign against liquor consumption has been gaining momentum over the past few years. As part of her “madhushala mein gaushala” program, she has been encouraging people to drink milk instead of alcohol. She has also been staging protests against liquor shops, including tying cows in front of them and throwing dung at them. Through these efforts, Bharti hopes to raise awareness about the dangers of alcohol consumption and promote a healthier, more responsible lifestyle.
The media statement highlights the company’s strong performance in terms of growth and value. Narayanan, the spokesperson for the company, attributes the success to sustained volume and mix growth. This refers to the increase in sales volume and the balance between different product categories or product mixes. The company’s focus on premiumization is identified as a key growth engine that will continue to drive future growth.
Suresh Narayanan, Chairman and Managing Director of Nestle India, said, “2022 was an extraordinary year, where adversities were aplenty, where the efforts of the Nestle team and all our partners and stakeholders were stretched and where every new day brought a fresh challenge.”
In 2022, the company experienced significant growth with total sales increasing by 14.5%, and domestic sales growing by 14.8%. The success was broad-based, with growth achieved across all product categories. The acquisition of the Purina Petcare business and the introduction of Gerber cereals for toddlers are examples of the company’s continued focus on meeting the nutritional needs of its customers. The company’s commitment to producing these cereals in India further demonstrates its commitment to the local market.
The company’s e-commerce performance remained robust, with a continued focus on quick commerce and click & mortar strategies. Quick commerce refers to the fast delivery of products to customers, while click & mortar refers to a blend of online and offline retail strategies. The company’s Out-of-Home (OOH) business, which refers to sales made outside of the home, such as in restaurants or vending machines, made a strong comeback in 2022. The business was able to recover its pre-COVID base and deliver strong growth through the revamping of its geography, channel, and sales priority.
The company’s strong performance in 2022 and continued focus on meeting customer needs, premiumization, and e-commerce strategies suggest that the company is well-positioned for future growth and success.
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