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7 foods you can eat while you keep MahaShiv Ratri fasting

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SnackTeam
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MahaShiva Ratri is considered one of the most auspicious nights of the year in the Hindu calendar. It is believed that Lord Shiva performed the Tandava Nritya, a cosmic dance that represents the cycle of creation and destruction, on this night.

The festival is celebrated with great devotion and enthusiasm by devotees of Lord Shiva all over India. They observe a day-long fast and offer special prayers to the Lord. Devotees stay awake throughout the night, singing devotional songs and hymns in praise of Lord Shiva. On this day, worshippers engage in a unique ceremony (puja) known as “Rudrabhishek,” the successful execution of which is thought to fulfill wishes. One of the most sacred and pure Hindu ceremonies is this puja, which is also recognized as such.

Fasting is an essential aspect of the MahaShiva Ratri festival. Devotees abstain from eating food and drinking water throughout the day and night and break their fast only on the following day after offering prayers to Lord Shiva.

While fasting, it is important to consume foods that provide energy and keep the body hydrated. Here are seven foods that you can have while fasting for MahaShiva Ratri:

Milk: One of the most important sacrifices made to the Lord during Shivratri is milk. During Mahashivratri, milk is not only offered but also consumed. It is safe to enjoy your sweets as long as they don’t contain cereal. Sabudana kheer, makhana ki kheer, badam milk, and other delicious alternatives are excellent ways to boost your energy during Mahashivratri. Milk is an excellent source of protein, calcium, and other nutrients. It is also a great way to stay hydrated during the fast.

Fruits: Fruit salads, smoothies, and chaats are acceptable if you’re keeping a phallar fast, which allows you to eat fruits, milk, and water. Add your favorite dry fruits to give them some extra crunch. Fresh fruits such as bananas, apples, and oranges are good sources of vitamins and minerals. They are easy to digest and provide energy.

Sabudana Pakodas (Tapioca pearls): Sabudana is a popular fasting food in India. It is rich in carbohydrates and provides energy. You did hear correctly. You can observe the Mahashivratri fast while enjoying your favorite deep-fried treats. And as long as you go by the fasting regulations, which forbid the consumption of cereal, onions, garlic, and non-vrat spices, no one can prevent you from doing so. To satisfy your needs, try preparing aloo pakoda, kacche kele ke pakode, or even singhara pakodas.

Potatoes: Potatoes are a good source of carbohydrates and provide energy. They can be boiled, mashed, or made into a curry. You might be mistaken if you believe that on Mahashivratri, you must give up eating your favorite aloo sabzi. As long as they don’t contain onion, garlic, or turmeric, you are free to eat your favorite aloo kadhi, aloo sabzi, aloo tikki, and similar dishes.

Nuts and Dry fruits: Dry fruits can also be consumed while fasting, just like fruits. They will provide you with the necessary levels of energy to go through the day. You can either eat the dry fruits raw or turn them into a smoothie. Nuts and dry fruits such as almonds, raisins, and cashews are good sources of energy and nutrients. They can be eaten as a snack.

Coconut Water: Coconut water is a natural electrolyte and is an excellent way to stay hydrated during the fast.

Singhara (Water chestnut) flour: Singhara flour is gluten-free and is commonly used to make pancakes or puris during fasting. It is rich in carbohydrates and provides energy.

Fasting is an essential aspect of the festival, and it is important to consume foods that provide energy and keep the body hydrated. The above-mentioned foods are some of the best options to consume while fasting for MahaShiva Ratri.

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Marriott International appoints Kunal Jain as the cluster director of revenue

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SnackTeam
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Kunal Jain is a highly experienced and accomplished hospitality professional, having worked in the industry for over ten years. In his new role as cluster director of revenue for Sheraton Grand Pune and Le Meridien Mahabaleshwar Resort & Spa, he will be responsible for overseeing the revenue strategy for both properties.

Kunal Jain holds a Bachelor’s Degree in Hospitality Management from IHM Kurukshetra, one of the top hospitality schools in India. He also has a postgraduate degree in revenue management from Vedatya Institute, which is known for its expertise in the field. His education has equipped him with the skills and knowledge needed to excel in his role.

Throughout his career, Jain has worked for several notable hospitality brands, including IHG Hotels and Resorts and The Leela Group. He started his journey in the industry as a Front Office Associate at Courtyard by Marriott Gurgaon Downtown, and has since climbed the corporate ladder to take on bigger roles in revenue management. His most recent position was as the Director of Revenue at Holiday Inn New Delhi International Airport, where he oversaw the hotel’s revenue strategy.

Jain’s comprehensive knowledge of pricing, competitor analysis, and revenue management principles in the hospitality industry makes him the perfect candidate for this role. He will be responsible for driving market share for both properties by focusing on total revenue management, forecasting market demand, and managing various segments to ensure the optimal mix is achieved for maximum profitability.

In his leisure time, Jain likes to indulge in adventure sports like trekking and hiking. He is an adrenaline-seeker and enjoys exploring terrains that challenge him physically. He also enjoys driving to lesser-known, quaint towns, which allows him to unwind and explore new places. Overall, Jain is a talented and dedicated professional who is passionate about the hospitality industry, and he will undoubtedly bring a wealth of experience and expertise to his new role.

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Zoff Foods on Shark Tank India: These founders are empowering food entrepreneurs to enter competitive markets

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SnackTeam
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shark tank india

The size of the Indian spice market is vast, and it is estimated to be around USD 3 billion. The demand for spices in India is growing rapidly, owing to the increasing population, rising income levels, changing food habits, and growing awareness about the health benefits of spices. The domestic market accounts for almost 90% of the total spice production in the country, and the remaining 10% is exported to various countries across the globe.

The Indian spices industry is dominated by a few large brands, such as Everest, MDH, and Catch, which have been in the market for decades. These brands have built a strong brand image and customer loyalty over the years, and they continue to hold a significant market share. However, in recent years, there has been a surge in the number of small spice brands that are challenging the dominance of these big brands.

One of the primary reasons for the rise of small spice brands in India is the increasing demand for organic and natural spices. Customers are becoming more health-conscious and are willing to pay a premium for high-quality, chemical-free spices. This trend has created an opportunity for small brands that specialize in organic and natural spices to enter the market and cater to the needs of this growing segment.

Zoff, founded by Akash and Ashish Aggarwal, an emerging spice brand is developing its brand image under the organic, cutting-edge technology startup, that has now become one of the leading stories of Shark Tank India, Season 2. In the 28th episode of Shark Tank India’s second season, ZOFF, one of the up-and-coming competitors in the Indian spice market, secured funding totaling INR 1 crore. 

Aman Gupta, a well-known businessman, and the co-founder and CMO of boAt has provided funds to the startup in exchange for 1.25% equity. Four of the five sharks on the show were interested in the company due to its intriguing proposal, and Vineeta Singh, CEO of SUGAR Cosmetics, Aman Gupta, co-founder and CMO of boAt, Amit Jain, CEO and co-founder of CarDekho, and Anupam Mittal all made separate bids (founder, People Group). The bootstrapped company has raised capital at an INR 80 crore value. 

But what are they doing differently? 

This was a budding question for viewing and the Shark Namita Thapar who integrated the entrepreneurs on “How they manage to step in such a cluttered market”. The co-founders had a funny reply, asking her to name 4 masala brands which Namita failed to answer. This became a light moment of discussion for the Sharks while Namita laughed with them. They replied humbly that the species market is vast and gives equal opportunity to small players like them to have a fair play with India being one the largest consumer of species. Not only that they opened up opportunities abroad by stating the US as the biggest importer of Indian species. 

In using cutting-edge cool grinding technology, Air Classifying Mills, the five-year-old firm is a pioneer (ACMs). It is a completely automated, mechanized production facility that preserves the spices’ potency, oil, fragrance, and flavor. ZOFF has also created a “Zip Lock Packaging” with 4 layers, which keeps the spices fresh and resists the external temperature, in order to send them in the purest form possible after grinding and retain all of their attributes until consumption.

The founders of ZOFF emphasized both their strong unit economics and their plans for the future expansion of the business in their Shark Tank India pitch. They also displayed their advancements in the industry as well as the expanding need for Indian spices. According to a statement from the firm, over 1 million satisfied customers have already used ZOFF, which is also available on popular e-commerce sites including Amazon, Flipkart, Jio Mart, Zepto, CRED, and Big Basket.

Needless, to say their story and to-the-point business sense had the sharks in splits, which led to a bidding war for the now viral pitch. Such food entrepreneurs entail an example for other emerging brands and individuals go are too afraid to enter a cluttered market with largely funded competitors. With a sustainable brand strategy and eye on innovation and cutting-edge technology, the founder of Zoff stands as an example for both with and intelligence with their spice brand set to dominate the taste of India. 

For more information on Zoff’s product range visit their website: https://zofffoods.com/

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Rage and Keventers shake hands to introduce Hazelnut Cold Coffee, the coolest coffee shake in town

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SnackTeam
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As spring approaches, Rage Coffee and Keventers have a treat in store for all cold coffee lovers. Rage Coffee’s intensely pure caffeine and Keventers’ classily cool shakes are infused in a bottle together to create the Hazelnut Cold Coffee.

The new flavour, born from the collaboration of one of the fastest-growing caffeine innovation FMCG companies in India and one of the most iconic milkshake brands in the country, will be available for consumption at more than 200 Keventers outlets in India.

A delectable slurp, the Rage X Keventers affiliation is surely ready to evoke fandom with this blissful blend. Specially crafted for the cold coffee-loving cohort and the Ragers, the flavour is available in the attractive and elegant Keventers glass bottled segments of regular and large.

The regular coffee is perfect for on-the-go caffeine gratification, while the large bottle is the perfect grab for a long and tiring day when you want to experience the creamily divine caffeine slide gracefully through your tastebuds. The regular bottle costs INR 189, while the large bottle costs INR 249.

Bharat Sethi, Founder and CEO of Rage Coffee, said, “Rage Coffee is all about flavour experimentation, innovation and a maverick mindset. This is the millennial outlook that we have imbibed into our ethos. However, we also understand that heritage and history have a role to play in the creation of something special. With that in mind, we have collaborated with Keventers, one of the biggest and oldest milkshake brands in India, to bring a brand-new caffeine experience. We hope to see our fans flocking out in numbers to try the Hazelnut Cold Coffee and enjoy the luscious energy of Rage Coffee and the creamy goodness of Keventers in a bottle.”

Aman Arora, Co-founder and CMO of Keventers, said, “We are thrilled to partner with one of India’s leading coffee brands to create a product infused with love and warmth for our audience. As a brand, we are committed to making innovative products & with our aim to create a remarkable cold coffee experience, we believe that Rage Coffee is the perfect match! We are optimistic that the Hazelnut Cold Coffee will be a brewtiful addition to our menu.”

Being a caffeine innovation brand, Rage Coffee has always been working towards curation of a product range which supersedes the segment in superiority, and originality and has innovation in them whether it be the caffeine-based snacking range or collaborating with brands to introduce coffee-infused products and work towards Menu engineering; Rage has always been ahead of the conventional curve. Rage Coffee is a true made-in and made-for-India brand where customers can enjoy their coffee with flavours infused in it.

Keventers is India’s iconic dairy brand with a legacy spanning over 100 years, best known for its authentic and delicious milkshakes. Being an iconic milkshake brand, its core brand values lie in celebrating its legacy of making authentic and delicious milkshakes and desserts while bringing the flavours of today to the world.

Major cities in India with Keventers outlets like Delhi-NCR, Mumbai, Pune, Ahmedabad, Vadodara, Bangalore, Kolkata, Hyderabad, Chennai, Srinagar, Dehradun, Imphal, Chandigarh, Jaipur, Guwahati, Lucknow, Bhopal, and Siliguri, among others, will be home to this dynamically engineered delectable beverage.

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Swiggy selling its Swiggy Access, Kitchen Infra business ahead of IPO

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SnackTeam
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swiggy
Swiggy (Representative Image)

Swiggy, a popular food delivery service, is reportedly planning to sell its kitchen infrastructure business, Swiggy Access, as it prepares for its upcoming IPO. Swiggy Access, which has been in operation for over five years, provides a kitchen-as-a-service platform for restaurants to establish their cloud kitchens. Due to the high costs of managing the infrastructure, Swiggy has decided to transfer its kitchen infrastructure business to another cloud kitchen company called Kitchens@. 

Sources told ET that the costs of infrastructure were too high to sustain the business. “The biggest problems for restaurants are real estate and labour. That’s exactly what it was trying to solve. The trouble was its long gestation period as with most infrastructure-heavy businesses,”

Swiggy, which was founded in 2014, is an Indian food delivery company that delivers food from restaurants to customers’ doorsteps. Swiggy has been expanding its services over the years, and in addition to food delivery, it has also launched a grocery delivery service, Swiggy Instamart.

Swiggy Access, the kitchen infrastructure business that Swiggy is reportedly divesting, was launched in 2018 as a way to enable restaurants to set up cloud kitchens without investing in their own infrastructure. The idea was that Swiggy Access would provide the necessary infrastructure, while restaurants would focus on food preparation and menu development.

Cloud kitchens, also known as ghost kitchens or virtual kitchens, are delivery-only kitchens that operate without a physical storefront. They enable restaurants to expand their reach and increase their revenue without the need for expensive real estate or storefronts. Cloud kitchens have become increasingly popular in recent years, especially during the pandemic, as more people have turned to food delivery services.

Kitchens@, the cloud kitchen company that Swiggy is reportedly selling Swiggy Access to, was founded in 2015 and is headquartered in Bangalore, India. Kitchens@ claims to have a presence in 20 cities across India, with over 1,000 kitchens in around 100 locations. In addition to providing kitchen infrastructure, Kitchens@ also operates its own private labels across various cuisines, including Chinese, Indian, and Italian. Kitchens@ has partnerships with several international food chains and national foodtech startups, including Subway, Domino’s Pizza, and Wow! Momo.

Overall, the divestment of Swiggy Access and the sale to Kitchens@ appear to be part of Swiggy’s efforts to focus on its core business of food delivery and prepare for an IPO. By selling Swiggy Access, Swiggy can divest a business that was reportedly burning through significant amounts of money while still allowing restaurants to benefit from the cloud kitchen infrastructure that Swiggy Access provided.

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‘Millets are the smart food’, Exhibition launched by India’s Misson to UN upholds the Nutricereals

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food

The United Nations General Assembly has recognized the wide-ranging benefits of millets and declared 2023 the International Year of Millets to highlight their potential for sustainable production, processing, marketing, and consumption. 

The exhibition launched by India’s mission to the UN during the International Year of Millets aims to raise awareness about the benefits of millets, including their nutritional value and health benefits. Millet-based refreshments and grains were also displayed at the exhibition, which saw the presence of UN delegates and senior officials.

Millets are a group of small-seeded grasses that have been cultivated for thousands of years and serve as a traditional staple crop for millions of farmers in dry zones of Asia and Africa. 

India is the top producer of millets, followed by Nigeria, Niger, and China. Millets are diverse and include pearl, proso, foxtail, barnyard, kodo, browntop, finger, and Guinea millets, as well as fonio, sorghum, and teff. They are considered “smart foods” due to their high nutritional value, adaptability, and resilience.

Millets provide a rich source of dietary fiber, antioxidants, protein, and minerals, earning them the nickname “Nutri-Cereals.” They are also gluten-free, making them an excellent option for those with gluten sensitivities or celiac disease. 

Millets are also climate-resilient and can tolerate poor soils, drought, and harsh growing conditions. They are adaptable to different production environments without high fertilizer and pesticide needs, making them ideal for small farmers in developing countries.

Millets contribute to the UN’s 2030 Agenda for Sustainable Development, particularly SDG 2 (Zero Hunger), SDG 3 (Good health and well-being), SDG 8 (Decent work and economic growth), SDG 12 (Responsible consumption and production), SDG 13 (Climate action), and SDG 15 (Life on land). The exhibition aims to promote the cultivation, processing, marketing, and consumption of millets to improve the livelihoods of many smallholder farmers and actors along the value chain.

Arun Nagpal, Director and Co-founder of the MRIDA Group, shared his experiences on his journey with millets from the farm to the table, emphasizing that millet-based products can bring taste and value to almost every world cuisine today. From flours to cookies to pizzas, pastas, muffins, cakes, breakfast cereals, and smoothies, millets need not be forced into diets but can be easily integrated into an existing style or pattern across ages, cultures, cuisines, and nations.

In summary, millets are a group of diverse and nutritious cereals that provide a rich source of dietary fiber, antioxidants, protein, and minerals. They are climate-resilient, adaptable, and considered “smart foods.”

The exhibition launched by India’s mission to the UN during the International Year of Millets aims to promote the cultivation, processing, marketing, and consumption of millets to contribute to the UN’s 2030 Agenda for Sustainable Development. Millets can bring taste and value to almost every world cuisine today and need not be forced into diets but can be easily integrated into an existing style or pattern across ages, cultures, cuisines, and nations.

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Do you Know, KFC Failed to trademark ‘Chicken Zinger’ in India! Delhi HC rejects the appeal

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SnackTeam
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KFC restaurants
(Representative Image)

The Delhi High Court has made a ruling in response to an appeal by KFC – Kentucky Fried Chicken International Holdings LLC, a multinational fast food restaurant chain known for its fried chicken. The dispute was regarding the registration of “Chicken Zinger” as a trademark for the company.

The Senior Examiner of Trademarks had previously rejected the application for registration of “Chicken Zinger” as a trademark, and the court has now overturned this decision. The court has stated that KFC cannot claim exclusive rights to the word “chicken” and has directed the Trademark Registry to proceed with the advertisement of the registration application for “Chicken Zinger” within three months.

The court noted that the “Chicken Zinger” mark is composed of two words, “Chicken” and “Zinger,” which do not have an immediate connection. The dictionary meaning of “Zinger” is “a thing outstandingly good of its kind” or “a wisecrack; punch line” or “a surprise question; an unexpected turn of events.” The use of “Zinger” with “Chicken” does not instantly connect to the goods or services and can be considered suggestive at best.

The court also pointed out that KFC already holds registration for the word marks “Zinger” and “Paneer Zinger.” The rejection of the registration for “Chicken Zinger” appeared to be based on the use of the word “Chicken,” over which the restaurant chain cannot claim exclusivity, and no such claim was being made.

Overall, this legal case highlights the importance of trademarks and the need for companies to carefully consider their choice of brand names and logos to avoid potential legal disputes. It also demonstrates the role of the courts in interpreting and applying trademark law to ensure fair competition in the marketplace.

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Mondelez International launches CoLab Accelerator for Snacking Startups in India

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SnackTeam
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Mondelez International

Mondelez International, the global confectionery giant, has launched CoLab, a new program designed to engage with early-stage startups in the snacking segment. The program aims to support these startups by providing them with funding, mentorship, and education. 

Mondelez has chosen India as the first market outside the US for this initiative. The program is a collaboration with early-stage startups in the snacking segment, and the company hopes it will help these companies explore, identify, and participate in high-growth snacking trends.

In recent years, India has seen a surge in direct-to-consumer brands across several emerging snacking trends, driven by a fertile startup ecosystem supported by a millennial consumer base. 

Deepak Iyer, President-India at Mondelez International, said, “A fertile startup ecosystem supported by a millennial consumer base has led to a plethora of direct-to-consumer brands across several emerging snacking trends.” He also added that “It is aimed at creating a platform to attract relevant startups in the snacking space while catering to the evolving snacking preferences of consumers.”

Through the CoLab program, Mondelez hopes to build and leverage the snacking category while supporting and mentoring the emerging startups in India. The program will provide funding, education, and mentorship to the participating startups, enabling them to explore and identify new snacking trends, while building on their existing strengths. 

Through the initiative, Mondelez will be able to develop a strong partnership with these startups and help them grow in the snacking space, thereby benefiting the overall snacking market in India.

Overall, the CoLab program is a significant step by Mondelez in expanding its reach in India while simultaneously helping the emerging startups in the snacking space. It will be exciting to see how this program plays out and what kind of innovations and trends emerge from the startups that participate in it.

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Kutta Atta Cheela: An inventive snack made of superfoods for your fasting day 

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SnackTeam
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Kuttu Atta Chella is a popular fasting snack in India, especially on fasting days or the 9-day Navratri festival. It is a delicious pancake made using Kuttu Atta or Buckwheat flour, which is considered a superfood due to its high nutritional value. Kuttu Atta Chella is an ideal snack for those who are observing a fast as it is gluten-free and packed with protein and fiber.

Ingredients:

  • 1 cup Kuttu Atta (Buckwheat Flour)
  • 1/2 cup water
  • 1/2 cup grated boiled potatoes
  • 1/4 cup chopped coriander leaves
  • 1/4 cup grated paneer (cottage cheese)
  • 1/2 tsp rock salt
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp black pepper powder
  • Ghee or oil for frying

Instructions:

  1. In a mixing bowl, add Kuttu Atta, boiled potatoes, coriander leaves, grated paneer, rock salt, roasted cumin powder, and black pepper powder.
  2. Mix well and add water little by little to make a thick batter. Make sure there are no lumps in the batter.
  3. Heat a non-stick pan and add a few drops of ghee or oil to it.
  4. Once the pan is hot, pour a ladle full of batter on the pan and spread it evenly to form a pancake.
  5. Cook for a minute or two on medium flame and then flip it over.
  6. Cook the other side until it turns golden brown and crispy.
  7. Repeat the process with the remaining batter.
  8. Serve hot with any chutney or yogurt.

Kuttu Atta Chella is a perfect fasting snack that is easy to make and delicious to eat. It is also healthy and packed with nutrients, making it an ideal choice for those who are on a fast. The recipe is simple, and it can be made with easily available ingredients. So, next time you are observing a fast, try making Kuttu Atta Chella and enjoy its goodness.

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Sabudana Kichdi: A perfect dinner recipe that is lite and healthy

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SnackTeam
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Sabudana Kichdi is a popular Indian dish that is especially popular in the state of Maharashtra. It is typically made from sabudana, which are small white pearls made from the starch of cassava root. Sabudana Kichdi is a flavorful and healthy dish that is easy to prepare and can be eaten as a breakfast, snack, or light meal.

Here is a recipe for Sabudana Kichdi along with the ingredients and steps to make it:

Ingredients:

  • 1 cup sabudana (tapioca pearls)
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 medium-sized potato, peeled and cubed
  • 1/4 cup peanuts
  • 1 green chili, finely chopped
  • 1/4 tsp turmeric powder
  • Salt to taste
  • Juice of half a lemon
  • Fresh coriander leaves, chopped

Instructions:

  1. Rinse the sabudana in a colander under running water until the water runs clear. 
  2. Soak the sabudana in water just enough to cover it for 4-5 hours, or overnight. Drain the water and set the sabudana aside.
  3. Heat oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter.
  4. Add chopped green chili, peanuts, and cubed potatoes to the pan. Stir well and sauté for 5-6 minutes until the potatoes are cooked through.
  5. Add turmeric powder and salt to taste. Stir well.
  6. Add soaked sabudana to the pan and mix well with the potato mixture. Stir continuously and cook for another 5-6 minutes or until the sabudana turns translucent and the pearls separate.
  7. Add lemon juice to the pan and stir well. Garnish with fresh coriander leaves.
  8. Serve hot and enjoy!

Sabudana Kichdi is a delicious and nutritious Indian snack that is easy to make and enjoyed by many. It is gluten-free, vegan, and a great source of carbohydrates and protein. It is a versatile dish that can be enjoyed as a breakfast, snack, or light meal. Give it a try and you might just find a new favorite!

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