According to government figures released on Friday, the inflation in Nepal decreased to 7.38% in the month ending in mid-December, the lowest level in around eight months.
Since taking office as the leader of a seven-party coalition last month, Prime Minister Pushpa Kamal Dahal has vowed to rein in inflation, reduce rising interest rates, and stimulate economic growth.
According to data from the Nepal Rastra Bank (NRB), overall inflation in the month through mid-December was higher than the same period a year earlier, when it was 7.11%, but lower than the month before, when it was 8.08%.
Inflation in the food and beverage industry decreased from 7.38% to 5.85% last month. Inflation in the non-food and service sectors only marginally reduced from 8.63% to 8.59% last month.
Remittances from the roughly five million Nepalis who work primarily in the Middle East, Malaysia, and Korea increased by 13.1% to $3.71 billion, according to additional NRB data.
As of mid-December, Nepal’s economy—which depends on remittances, aid, and tourism—saw a 64.0% increase in tourism-related revenue as travellers returned to the Himalayan country, which is home to eight of the world’s 14 highest mountains, including Mount Everest.
According to figures from the central bank, the nation’s overall foreign exchange reserves increased by 3% by mid-December to $9.82 billion, or 8.7 months’ worth of imports. The fiscal year of Nepal spans from mid-July to mid-July.
As part of a Central initiative, over 9,000 street food sellers have joined food delivery services like Swiggy and Zomato, giving them access to a larger market. Until January 9, 2023, these food merchants’ combined sales on these platforms totalled INR 21.93 crores.
According to Union Minister for Urban Affairs Hardip Singh Puri, these partnerships through the Prime Minister Street Vendor’s AtmaNirbhar Nidhi (PM SVANidhi) scheme have opened up a larger market to both vendors and consumers.
He added that over the last two years, more than 40.07 lakh loans totalling $4,606.36 crore to 45.32 lacks had been paid to beneficiaries under the PM SVANidhi. “The initiative has got an extraordinarily enthusiastic reaction from street vendors across the country,” he said.
By enabling street sellers to conduct digital transactions, PM SVANidhi has also created a platform for financial inclusion in keeping with the vision of a Digital India. I’m happy to report that street vendors have tallied 37.70 billion digital transactions worth more than 45,000 billion rupees. To encourage the usage of digital transactions, the Ministry of Housing and Urban Affairs has distributed cashback to the beneficiaries totalling INR 23.02 crore,” the Minister continued.
He stated at the opening of the 12th edition of the National Street Food Festival, hosted by the National Association of Street Vendors of India, that in addition to facilitating easy access to loans, the scheme has also provided a Parichay Board (identity board) for street vendors to give them a sense of identity and dignity in their work (NASVI).
The PM SVANidhi initiative, a microcredit facility, was introduced in June 2020 to enable street sellers to recoup losses brought on by the epidemic. The program aims to assist 50 lakh street vendors in urban areas by providing collateral-free working capital loans of up to 10,000 for a one-year term to enable them to restart their enterprises.
According to a website called Eaters, Kolkata, the capital of West Bengal, India, has made it to the list of the top eleven food destinations in the globe for 2023—not Delhi or Mumbai.
The cuisines from Ho Chi Minh City (Vietnam), Tamaki Makaurau (New Zealand), Asheville (North Carolina), Halland (Sweden), Manila (Philippines), Dakar (Senegal), Cambridge (England), Sardinia (Italy), Albuquerque (New Mexico), Cambridge (England), Dakar (Senegal), Asheville (North Carolina), Halland (Sweden), and Guatemala City (Guatemala) were among others.
Eater announced this on its official Instagram account. In choosing the dining destinations for 2023, Eater states that “we thought not just about hit lists and must-try dishes (although those are important, too), but also about the aspects of meals that make them feel immersive: the people, environment, culture, and history behind foods that force us to pause and tempt us from pre-planned paths.”
The state’s capital, Kolkata, has long been regarded as a cultural melting pot free from political influence on the region’s eating customs. Every Kolkatan loves home-cooked food, street food, or something from a café or restaurant menu. They are known to have in-depth conversations about plentiful, delectable cuisine and are well worth the price.
Kolkata offers a wide variety of foods to please practically any palate, like beef biryani (of course with aloo), Phuchka, Sandesh (dessert), and the beloved Kochuri (fried puffy bread) with a potato curry infused with the flavour of dried fenugreek leaves.
The love of cuisine in Kolkata transcends economic and class barriers. Everybody may find something delicious to eat, whether they want a Machcher Jhol (fish curry) for everyday comfort or a Kosha Mangsho (hot Bengali mutton curry).
Kolkata’s solid industrial heritage coexists with its intense intellectualism, which leaves room for the city’s diverse food scene. According to Eater, the city’s practical cafes, known as “pice hotels,” which mainly serve working-class patrons unpretentious Bengali food at affordable costs, are a testament to the city’s industrial past.
Political discussions in Kolkata are never complete without a cup of milk tea in a tiny earthen cup. Here is where a love of all things delicious begins.
The editor from Kolkata will advise you to visit and sample the “City of Joy’s” phuchka, Kolkata Biryani, Desi Chinese, Kati rolls, Tele Bhaja (everything fried), and sweets before making a decision.
Oh, and remember to pack your Mishti Doi before you leave.
Canada and the World across saw the most significant yearly gain in food purchases from restaurants or grocery shops in September (10.3 per cent). Although food costs increased by 10% less in October than in November (6.8%), they remain high.
Many people, over the years, have turned to social media, notably TikTok, in response to this rapid inflation to share how much their grocery bills are and what they are getting for their money.
Since there is currently a lettuce scarcity in Canada, prices for romaine and iceberg lettuce have increased. Many grocery stores have also implemented purchase quantity restrictions and posted signs regarding the issue.
Why is the cost of food so high?
Food costs are not an exception to the effects of the Covid-19 pandemic and other world events on health and the economy globally.
Prices are increased by several factors, such as problems with the supply chain (such as processing, packaging, and transportation), changes in consumer spending habits, previously required business closures that force the redistribution of food from restaurants to stores, and unfavourable weather conditions for growing crops (such as heat waves, extreme rain/flooding, droughts, and freezing temperatures).
Researchers studying health behaviour predict that many Canadians would surely experience increased financial strain at the checkout counter and choose fewer nutrient-dense, less expensive food selections.
Based on data gathered from May to June 2022, it was determined that a single individual in Ottawa would need to spend $392 per month to eat healthfully. The monthly expense rises to $1,088 for a family of four.
Without a doubt, low-income and fixed-income households would be the worst hit (particularly one-person or single-parent households), and the short- and long-term health effects could further strain our already failing healthcare system.
How does the price of food affect your health?
Many Canadians are suffering from food insecurity or limited access due to the rising cost of food. These include a decline in mental health, an increase in diabetes risk, a rise in the prevalence of autoimmune and infectious diseases, and injuries.
According to research, more frequent ER visits, more extended hospital stays, more same-day surgeries, more significant reliance on doctor and home care services, and higher prescription drug use are all substantially linked to increasing family food insecurity.
Older adults may also have medical issues that have dietary restrictions. Meeting these precise nutritional needs may not be attainable due to rising food prices, which could result in further health issues.
Additionally, the rising cost of food is straining school food programs like the Ontario Student Nutrition Program and food banks. School meal programs empower kids by ensuring their bellies are filled and encouraging healthy eating habits.
Food choices and behaviours in children are likely to persist throughout adulthood, making childhood a critical period to have access to healthy meals. School food programs have been found to improve academic outcomes and overall health in the short term. Inadequate nutrition at this stage also hinders healthy development and growth.
How can you reduce your spending?
Food waste is one of the most expensive aspects of eating. The largest food rescue group in Canada, Second Harvest, estimates that food loss and destruction in Canada costs each household $1,766 annually.
Before you go to the grocery store, make a weekly meal plan and a shopping list to help you buy exactly what you need and use what you already have. Make sure you have a second recipe planned for later in the week to use the remaining product if you are only going to use half of it for one dinner.
You may also find bargains and apply coupons using several internet programs, such as Flipp or Reebee. Many food establishments permit price comparison with other retailers. Another way to pay for groceries is using loyalty program points. Your neighbourhood grocery store or retail medicine store might provide discounts for shopping on a particular day of the week if you are a student or older adult.
Last but not least, eating with others may result in lower food expenses as families prepare one meal for everyone to enjoy, which is related to higher diet quality and psychosocial effects.
Lentils, Scientifically called lens culinaris, are edible seeds of the legume family. They come in a variety of colours — red, green, brown, yellow and black.
Just like other legumes, lentils are highly fibre-rich and nutritious. They offer protein, vitamins, fibre and numerous minerals in rich quantities for the human body.
Studies demonstrate that regularly eating lentils reduces your risk of chronic diseases such as diabetes, obesity, cancer and heart disease. Lentils are highly easy to cook and are a healthy inclusion to a balanced diet.
Here are 4 reasons why elderly people are highly-advised towards lentils in their everyday diet
Reduces risk of certain chronic diseases
Lentils are rich in Phenols and are amongst the top-ranked legumes for phenolic content. Phenols make lentils very much cardio-protective and act to boost Antibacterial, Antiviral and Anti-inflammatory effects.
Supports the digestive system
Lentils are very much instant in making up a smooth digestive function. They are rich in prebiotic fibre which promotes gut bacteria that enables digestion. As lentils are rich in fibre, they also contribute towards the risk of fighting colorectal cancer.
Wealthy for heart
Fibre, folate and potassium are lavishly available in Lentils. They are crucial for good heart health and managing relative heart functions, alongside cholesterol levels. In addition, Lentils also house Iron deposits for bones and Vitamin B1 which helps for a steady heartbeat.
Helps in Blood Sugar Management
Glycaemic Index is the rate at which the energy is released into the bloodstream. Lentils provide a healthy and low glycaemic index (GI) which slows the rate of energy released into the bloodstream. This helps in maintaining good blood sugar levels, while its fibre contains help in appetite control.
Recipe for Lentil Soup – Easy to eat and Easy to make for elders
Ingredients
2 tablespoons extra-virgin olive oil
1 yellow onion, diced small
Sea salt
2 carrots, peeled and diced small
2 celery stalks, diced small
1 cup finely diced parsnips
8 ounces mushrooms (button or cremini), sliced
1 tablespoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 cup red wine (optional…if you do not use add one additional cup of broth)
2 tablespoons tomato paste
1 (14.5-ounce) can of diced tomatoes
1 cup dried green lentils, rinsed well
7 cups chicken or vegetable broth/stock
1 bay leaf
2 1/2 cups stemmed and chopped Swiss chard or kale, in bite-size pieces
Cooking Process:
Heat the olive oil in a large skillet over medium heat.
Add the onion and a pinch of salt and sauté until translucent, about 4 minutes.
Add the carrot, celery, parsnips, mushrooms, and another pinch of salt and sauté until all of the vegetables are tender and becoming deep golden brown, about 12 minutes.
Add the garlic and sauté for about 30 seconds, then stir in the thyme, oregano, pepper, and 1/4 teaspoon of salt.
Pour in the wine to deglaze the skillet, stirring to loosen any bits stuck to the pan.
Cook until the liquid is reduced by half. Stir in the tomato paste, tomatoes, and lentils.
Add the broth and the bay leaf. Increase the heat to high and bring it to a boil.
Decrease the heat to low, cover, and simmer until the lentils are tender about 20 minutes.
Taste — you may want to add a spritz of lemon juice or a pinch of salt.
Stir in the Swiss chard or kale and cook until it’s tender about 3 minutes.
Bhogichi Bhaji, as its name suggests, is a speciality from Bhogi in Maharashtra. Bhogi is the name of the first day of the four-day Pongal Event Makar Sankranti festival. That day is the last day of the Agrahya or Mrgara month according to the Hindu Solar Calendar. According to the Gregorian calendar, it is frequently celebrated on January 13th.
A meal for mixed vegetables called Bhogichi Bhaji honours the local winter harvest. Just churned butter and Bajrichi Bhakri is common accompaniments. Makara Sankranti is almost approaching, so prepare this array of winter vegetables.
Food has always been an important and favourite aspect of any festival celebrated in the sub-continent. While Lohri is the festival during the scenes of winter harvest, it had many recipes that define its festivities(regionally).
For now, here is the recipe of Maharashtrian Bhogi/Lohri favourite — Bhogichi Bhaji.
The first celebration of the new year, Lohri, is a well-liked harvest festival that is enthusiastically observed throughout Punjab and in some areas of Punjab , Jammu, and Delhi.
According to experts, the celebration ushers in the New Year, which falls on January 13 each year and is mainly observed by Sikhs and Hindus nationally and internationally.
In Punjab, a festival called Lohri, also called Lohadi or Lal Loi, ushers in the harvest season. The renowned Hindu holiday of Lohri, which happens on January 13 every year, precedes Makar Sankranti, which takes place between January 14 and 15. The winter months are over, and the longer days begin with Lohri. To mark the sun’s arrival in the northern hemisphere, Lohri is observed. However, it has historically been connected to harvesting rabi crops.
Background of Lohri
The narrative of Dulla Bhatti, who lived in Punjab during the rule of Mughal Emperor Akbar, is the folklore most frequently connected to Lohri. He used to support the underprivileged and those in need while robbing the rich. He reportedly freed a girl from kidnappers and raised her as his daughter. He even carried out the rites at her wedding, as no priest was present. People began to sing the folk song “Sundar-Mundriye” every year on the occasion of Lohri because they loved and admired him, and because of this.
Lohri’s importance
According to scientists, after Lohri, the sun’s journey northward ends. The nights get shorter, and the days get longer after Makar Sankranti, the day following this celebration. In essence, the bonfire serves as a symbol of the festival’s celebration of the coming of warmer weather. Numerous individuals, primarily farmers, begin harvesting the crop of the day. To feel the sun’s warmth during the frigid winter days, people also recite several ancient mantras on this day. Family members make their first Lohri unique because the holiday is significant for newlyweds and newborns. Together, they offer a health and wealth prayer.
Date and time of Lohri in 2023: January 14, 2023, is Lohri Day.
The Lohri Sankranti Moment is to be experienced on January 14, 2023, at 8:57.
Following the Drik Panchang, the Lohri festival will be observed on January 14 this year, and Makar Sankranti will be celebrated on January 15, 2023.
What are the Lohri customs?
Puffed rice, jaggery, sesame seeds, popcorn, and coconut are offered in the fire as part of the festival, which also comprises parikrama of the bonfire and prayers to the Almighty for a prosperous New Year. People dance and sing traditional music on this auspicious occasion, particularly bhangra and gidda.
On Lohri, what do people eat?
All things warm and wholesome are on the holy feast meal. The menu is extensive and complete, with items like
In the Telugu homes of Telangana and Andhra Pradesh, the festival season of Sankranti begins in January with preparations for unique and delectable foods. Numerous crops, including rice and sugarcane, are harvested each year, and these ingredients are used in various recipes that make the event a feast for the senses.
Among other delectable delicacies, Sankranti is famed for Bobbatlu, Bellam Gavvalu, Ariselu, Kajjikaayalu, Sunnundalu, and Sakinalu. The majority of these meals include rice flour and jaggery, which are widely available and fresh during the harvest season, claims culinary blogger Sankalp.
Andhra Pradesh’s Sankranti Celebrations Dishes!
Many people’s recollections of their childhood dishes are brought back by the cuisine. The majority of these unique recipes are prepared outside the home. We make them in massive amounts to share the food with family members. Thus, we cook them on a three-stone stove using wood as the fuel. We also keep some food for later consumption by the house’s residents. The family’s children enjoy witnessing the meticulous preparations, according to Hyderabadi homemaker Kanaka Durga.
Here is a list of the Telugu states’ traditional Sankranti meals, along with a description of how they are prepared.
Sakinalu: This unique cuisine is produced from sesame seeds, which are widely available in Telangana, and rice flour. Making Sakinalu is a complex process. The cook must manually pour the batter into a cloth by carefully twisting their fingers in a to-and-fro motion. It truly is an art. The Sankranti event would only be complete in Telangana homes with the delicacy Sakinalu, which has a distinctive flavor. If properly preserved, Sabinal keeps for around two months.
Ariselu: This delicacy, cooked with rice flour and jaggery, is particularly well-liked, especially in the Andhra region. Beginners may need help making this meal since it takes a lot of work to combine the flour to have the right consistency. In Andhra Pradesh, this is a traditional dish for Sankranti.
Ariselu (Representative Image)
Bobbatlu: In the Andhra, Telangana, and Rayalaseema areas, bobble is made with chana dal, maida, wheat flour, and jaggery for flavor. In several places, Bobbatlu is known by different names. While it is referred to as “Bobbatlu” in the Andhra region, other areas of Rayalaseema and Telangana refer to it as “Bakshalu.”
Kajjikayalu: This meal, known as kajjikayalu, is a staple in Telugu homes. It features a creamy, sweet powdered filling within and a crunchy, salty outside. According to food blogger Sankalp, the stuffing recipe varies from place to place according to the crop grown there. Sesame seeds are used as part of the filling in Telangana, while Rayalaseema uses peanuts instead because they are more readily available there. Coconut powder and sugar or jaggery are used to fill Andhra, where there are more coconut palms.
Bellam Gavvalu: The ingredients for Bellam Gavvalu are either all-purpose flour or wheat flour and a concentrated jaggery mixture. The sweet dish is crunchy and can be kept at home for a few months. Children adore this without a doubt.
Sunnundalu: Another fantastic meal created with roasted urad dal is called Sunnydale. Jaggery powder is combined with the dal, which has been ground into a fine powder. Ghee is then used to create laddus from the mixture. When newlywed couples visit their in-laws or relatives for Sankranti, this dish is presented explicitly to them.
Kabaddi is one of the toughest sports in the world. Kabaddi tests the physical and mental fitness of the player. In such a situation, players must take special care of their fitness and nutrition.
Kabaddi is considered a traditional sport and most of the players come from humble backgrounds. Therefore, their eating habits are culturally influenced. It is also widely believed that since they leave it n the carpet, the players can be free to eat whatever they want because they can make it up.
However, to benefit from hard training and perform at their peak, they need to eat in a structured way. This professionalism and discipline when it comes to eating are still lacking.
There have been cases where players have reported to their teams’ PKL camp with a good 8-10 kg overweight and a higher body fat percentage. So instead of preparing them for competition, coaches have to spend a lot of time training them to reach the entry-level. Unfortunately, they have little time for this.
In the team selection timeline, to meet the training level, they increase the frequency of training, which reduces recovery time, overtraining, and starving themselves. This can get them to the desired weight, but greatly increases the risk of injury. A player’s diet begins in the offseason. You can’t eat as you do on training days.
Kabaddi players practice
These exercises are very strenuous. There is a trend among players to hold a bucket during practice. Each player comes in a moment and squeezes their sweat into a bucket. At the end of the session, the bucket is full of sweat.
Needless to say, their nutritional needs are also very different from to perform such energy-intensive activities. The calorie requirement of a kabaddi player can go up to 8000 calories based on their activity level. Such high-calorie diets must be planned in a very structured way. For example, if a Kabaddi player eats unhealthy fat, it can slow down his movements during practice/matches.
Thus, every Kabaddi player should work closely with their nutritionist to create a nutrition plan tailored to their specific needs and goals.
Kabaddi players rely on speed, agility, strength, and quick thinking. Their work requires a lot of energy. Carbohydrate consumption is important to restore muscle glycogen stores. Kabaddi is also a sport that tests the mental strength of the players. Adding foods that help players stay calm and focused also helps.
When waking up, the player can enjoy tomato juice and bananas. The player can take nutritional supplements, but only under the guidance of a nutritionist. Breakfast options include Chapati/Paratha, Dal/Masoor dal/Moong dal/Dal Makhni, Curd, Rajma, Eggs, Chana, Fruits, and a Glass of Milk.
There is a pause of several hours before the player can train. It’s always a good idea to bring food/drinks with you so you can give your body the right nutrients while exercising. Players can carry sports drinks, bananas, dates, dried apricots, and coconut water.
Coconut water is now easily available in the market and I am not talking about packaged bottles. Natural coconut water is good for athletes; they can carry it in their water bottles to make logistics easier.
Working Diet of Kabaddi Players
After training, players can take state, apples, figs, and boiled eggs. Some players may genetically require more recovery. If you feel that you are not recovering well, contact a nutritionist for a personalized plan.
For lunch, players prefer to eat rice because it is easy to digest and does not make them sluggish for evening training. Green leafy vegetables, potato, beans, chicken/mutton, dal, paneer, salad, curd.
Snack options include nuts, dry fruits, mixed berries, dry fruit laddu, fruits like apples, oranges, and protein bars.
For a Kabaddi player, dinner should be light and contain good carbohydrates. Dinner is rice, potato, salad, dal, chapati, curd, and meat.
Kabaddi players should avoid eating fast food and sweets. With easy access to the Internet and many restaurants, players may be tempted to eat out. It certainly helps the restaurants do well, but the same cannot be said for the players.
Players can take turmeric milk, walnuts, and Rasgulla before going to bed. The sugar syrup in the rasgulla must be squeezed out.
Kabaddi players are famous for consuming large amounts of ghee. Their physical effort requires more calories from them, but even the wrong amount of good food is harmful.
Food Supplements in Kabaddi Player’s Diet
Food supplements are part of an athlete’s diet. Their purpose is either to compensate for existing nutritional deficiencies or to satisfy caloric needs. Some supplements give players an instant boost of energy. But supplements should be taken only under the supervision of a nutritionist.
The dosage and timing of supplements are very important. The wrong timing of the supplement complicates the athlete’s recovery cycle, and the wrong dose can damage the body’s kidney and liver function.
No one size fits all. In Kabaddi, every player: Raider, Defender and Allrounder have their role and their requirements are different. Some need more skill, while others need more strength. Their genetics and metabolism are different. What is good for one may be poison for another.
In recent years, there has been a popular trend for people to ditch traditional air fryers and replace them with air fryers. This is mainly due to the widespread and largely justified perception that air fryers are healthier.
Although air fryers have some limitations in cooking and tasks, they require much less oil than deep fryers, resulting in foods that contain less fat and calories.
1. Healthier
The most important health benefit of pressure cooking is that it uses much less oil than deep frying. Much of the used oil also flows away and the food is not absorbed. This means you consume less fat and calories.
The convection process used in these fryers promotes a chemical effect known as the Maillard reaction, which causes browning. In addition to improving the appearance, it makes the food very tasty, although there is less fat.
2. Crispier Food
One of the most sought-after features of air fryers is their ability to cook crispy foods without frying in oil. They achieve this by using convection heating, surrounding the food with superheated air in a perforated basket or grill.
This makes air fryers ideal for making crispy fries, onion rings, fish sticks, and other traditionally fried foods.
An air fryer produces crispier results than a conventional convection oven, partly because it can surround the food on all sides and partly because the pan allows the fat to drain, resulting in drier, more crunchy food.
3. Faster
Because of the way they work, air cookers cook much faster than most traditional alternative methods. The intense heat generated remains inside the fryer and circulates continuously, which speeds up the cooking process.
Also, many models do not need to be preheated before use, or their preheating time is very short. Depending on the food, the cooking time can be reduced by more than 30-50% compared to a conventional oven.
4. Less mess
Air fryers are much less messy than deep fryers. This is because it only needs a small amount of oil to cook and it makes a lot of mess. The easiest way to clean the air cooker is to use a soft brush, dish soap, and a little water.
5. Safer
Because air cookers are self-contained devices and because there is not much hot fat involved in the cooking process, air cookers are generally safer. There is less to worry about spills and burns.
Machines also turn off after the timer expires to prevent food from burning.
6. More Versatile
Most foods traditionally prepared in a deep fryer can be prepared just as well or even better in a pressure cooker. There are many different recipes to try. Pies, vegetables, and steaks work surprisingly well.
7. Don’t spread heat and smell
Air cookers are heat resistant, so they don’t raise the temperature of your kitchen like a traditional oven. This feature is especially useful if you live in a smaller house or apartment.
The minimal amount of oil also means that there is no strong smell when frying.
8. More compact
Air cookers are relatively small kitchen appliances, barely bigger than toasters. They are perfect for situations where size can be an issue, such as a smaller kitchen. They are also easy to transport, so they can be used on a trip while camping or in a car or caravan.
9. Affordable
Considering how useful and versatile air fryers are, they are surprisingly affordable to buy. They are usually available in online stores for $50-$150.
I still recommend going for quality, even if it costs a bit more and I would stay away from the cheaper models.
10. Easier to use
Air cookers are generally very easy to use and require very little supervision during cooking. You simply set the temperature and time, put the food in the basket, and let the fryer do its work. If you need some inspiration, there are many simple recipes you can use. Cooking vegetables in a deep fryer seems particularly easy and satisfying to many, the roasting effect makes them delicious.
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