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Food secretary Sanjeev Chopra affirms robust wheat supply, rules out any expected production deficit

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Food secretary Sanjeev Chopra

According to the Union Food Secretary Sanjeev Chopra, the government anticipates no deficiency in the wheat production. This statement was made on Thursday.

On reports of wheat crop loss in some states due to bad weather, Sanjeev Chopra said the country would “probably end up with the same figure of 112 million tonnes of production or in the worst case scenario, there will be a negligible drop in the production”.

Department of Food and Public Distribution’s Secretary Chopra said, “There have been some reports from Punjab and Haryana of loss of wheat crop due to bad weather, but the shortfall due to the bad weather which we are anticipating is very nominal. Loss in wheat production will be very, very minimal, states are preparing the reports. We are still yet to get the report.”

The secretary stressed that lower temperatures were observed over the past two weeks and going forward, any high temperatures are not anticipated over the next two weeks. “So, these are extremely conducive at this stage of the cultivation,” he added.

He said, “We are anticipating this wherever harvest has not yet taken place in areas like UP (Uttar Pradesh) and Bihar where the weather actually helps this particular crop a lot.”

Chopra said, “So, while there may be some production loss in Punjab and Haryana, which is now being estimated, but the gain we’ll have in the yield in other parts of the country, particularly in the areas where there is late sowing.”

He added, “So, we find that we would probably end up about the same figure of 112 million tonnes of production or in the worst-case scenario, there will be a negligible drop in the production.”

“With regard to the procurement we have a target of 342 lakh tonnes of procurement for this particular rabi and having discussed with the state govt and dept of agriculture we feel that this particular target is achievable and are hoping that procurement will pickup,” Chopra said.

Chopra said, “For sugar, our estimates are about 386 lakh tonne production. We are anticipating that little bit of shortfall because of some unseen reasons in Maharashtra and it could go down by 2-4 lakh tonne.”

Talking about prices of pulses and edible oil, the secretary said that a committee in the department of consumer affairs is monitoring the situation of pulses. Pulses prices are fairly range-bound, he said, adding, “We have not seen any sharp spurt in recent days. The mechanism put in place by the department of consumers affairs is working very well. Edible oil prices are also very stable. None of the edible oils like groundnut, mustard, palm oil or soyabean have seen any appreciable jump over the past couple of months.”

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APCA begins accepting applications for bachelor’s degree in tourism studies with emphasis on pastry and culinary arts

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APCA

The Academy of Pastry & Culinary Arts (APCA), a renowned institution of culinary education with a wide presence throughout Asia, is launching its flagship bachelor’s degree program in tourism studies with a specialization in pastry and culinary arts. The program will be offered in partnership with IGNOU and will take place exclusively at the Bengaluru campus, providing hands-on training in pastry and culinary arts.

The bachelor’s degree program offers practical training in pastry and culinary arts at different levels, ranging from beginner to advanced. Additionally, it includes courses in hotel management and entrepreneurial management. Students who have completed their intermediate education are eligible to apply for this program. This curriculum is suitable for high school graduates who wish to pursue a career in the bakery, culinary, or food and beverage industries.

The upcoming session for this program will begin on August 7, 2023. The classes will be taught by highly skilled and accomplished chefs, with a primary emphasis on practical, hands-on training. Previously, APCA only offered culinary teaching facilities in Bangalore centers. The curriculum begins with fundamental topics such as Food Science and Nutrition, Personality Development, French Course, Components of F&B services, Pastry and Culinary Arts basic techniques, and gradually progresses to advanced subjects such as Financial and Managerial Accounting and mastery of internal cuisines.

In addition, obtaining certification from Skill India, City & Guilds UK, and APCA India can open up numerous opportunities for international employment.

Sharing his views on the start of the new session, chef Niklesh Sharma, founder of APCA says, “APCA has always aspired to develop some world class chefs not only in India but also in the sub-continent. The Culinary courses that we have, provides a good platform to students that are interested in learning various international cuisines. From this month we are also beginning the culinary hands-on training programme from our Bengaluru centre, this will help in providing the young chefs with more options nationwide.”

This meticulously designed three-year course will offer comprehensive training to aspiring chefs, starting from scratch and progressing to an advanced level. The program aims to enhance the skills of young chefs in various international cuisines, allowing them to become proficient in their craft.

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Sania Mirza gives us a glimpse of her delectable Iftar spread with son

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Sania mirza

Sania Mirza, renowned as one of the greatest Indian tennis players, has six Grand Slam titles under her belt and serves as a role model for sports enthusiasts worldwide. However, her passion for food is what truly endears her to us.

With 11.5 million followers on Instagram, she keeps them abreast of her culinary adventures. Her latest post, which provides a glimpse into her mouthwatering Iftar feast in Dubai, is particularly tantalizing.

On Instagram, Sania Mirza shared a glimpse of her Iftar feast, relishing the delectable spread with her son Izhaan. The table was adorned with an array of dishes, including sandwiches, seviyan, juice, yogurt, salad, bhaji, and what appears to be dhokla, accompanied by a bowl of chutney and lemon wedges. Before starting the meal, Sania can be seen guiding her son on how to pray.

The post’s caption read, “Iftaar with my (heart) emoji #Ramdankareen #iftaar.” Check out the entire post here:

Sania Mirza is no stranger to sharing her foodie adventures on social media. Whether it’s a delicious Indian meal or a tempting dessert, she loves to indulge in her favorite foods. In a recent Instagram post, she shared a glimpse of her Iftar spread in Dubai, but this is not the first time she has done so. In a previous post, Sania was seen at a popular restaurant in Dubai with her friend and fellow tennis player, Bethanie Mattek-Sands, indulging in delectable kebabs and jalebi.

Back in January, Sania Mirza shared her love for South Indian cuisine by posting a photo on Instagram Stories. The picture showed a half-eaten idli immersed in a bowl of sambar. Sania captioned it “Home” with a red heart emoji, indicating her fondness for this particular dish.

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Consumers to pay more for eggs as global prices projected to stay high in 2023

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eggs

According to a recent report from Rabobank, a Dutch investment bank, global egg prices are projected to stay at record-high levels until the conclusion of 2023. This can be attributed to factors such as bird flu and rising expenses related to feed.

The FAO Food Price Index, which has been in a steady decline since Russia’s invasion of Ukraine, has been a rough indicator of egg prices, which have also followed a similar trend.

According to RaboResearch, the research arm of Dutch investment bank Rabobank, egg prices have more than doubled in the first quarter of 2023 compared to the same period last year.

“Rabobank’s global egg price monitor reached a new record in Q1 2023, with the index now peaking above 250, which means prices are 2.5 times higher than the reference year of 2007, and have increased more than 100% since this time last year,” explained Nan-Dirk Mulder, senior analyst at Rabobank.

High feed costs also have a big influence on prices. “Feed represents 60% to 70% of a layer farmer’s costs, so any change or uncertainty surrounding feed costs affects egg prices and supply,” claimed Mulder.

And the forecast remains steady for the rest of the year, particularly for countries still struggling with avian influenza. “The fast spread of AI in Latin America, for example, has had a big impact, with prices spiking in the countries most affected by outbreaks,” the report stated.

Mulder cited previous egg-price peaks which were followed by “similar price drops one to two years later”. He said: “This is usually caused by producers’ response to periods of higher margins. They typically increase hen numbers to try to tap into higher prices, thus creating oversupply.”

However, this time he is not hopeful price rises will follow the same trend. “We think prices will go down in countries and regions with extreme price peaks like the US, Europe, and Japan, but likely not to the sorts of lows we have seen following other crises,” he said.

FoodDrinkEurope opted not to provide a comment regarding the report. The report highlights that the producer price index (PPI) for food and drinks is currently higher than consumer price inflation for food in the EU.

According to the report, the producer price index (PPI) for food and drinks in December increased by 20.1% over the last year, compared to a food inflation rate of 18.2%. The report also indicated that animal feed experienced a 22% increase.

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US-based Aqua Cultured Foods secures $5.5M seed funding to launch plant-based seafood alternatives

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Aqua Cultured Foods

Aqua Cultured Foods, a start-up in the United States that focuses on producing plant-based seafood, has raised $5.5 million in its most recent seed funding round. This brings the company’s total amount of funds raised to $7.6 million.

The company stated that the investment will be utilized to prepare its new facility, expand production capacity, and ultimately launch its products in the market.

In its efforts to distribute its products, the Chicago-based company intends to expand its team and form additional partnerships with restaurant and foodservice outlets later this year.

Aqua Cultured Foods is utilizing its unique “proprietary mycoprotein fermentation process” to produce various seafood alternatives, including calamari, shrimp, scallops, and fish fillets. The company also creates minced fillings for dumplings, ravioli, and sushi rolls to replicate the taste and texture of seafood.

Stray Dog, a US-based venture capital fund that focuses on investments in alternative-protein, led the fundraising round, acknowledging Aqua’s “immense potential.”

Anne Palermo, Aqua CEO, said of the investment: “We appreciate having mission-aligned partners that offer strong strategic value for the next phase of our growth, which will involve building up the business and brand.

“Being good stewards of investor capital is important to us, so along with hitting milestones earlier than expected, we are benefiting from government programmes, academic resources, and other advantages to get to market quickly.” 

Johnny Ream, Stray Dog Capital partner, said the firm was looking for companies “leveraging unique technologies and approaches that drive a more sustainable future”. He added, “The work Aqua is doing with alt-seafood has immense potential to drive both human and planetary benefits in a massive $100bn+ global market.”

The business, co-founded by Anne Palermo and Brittany Chibe, raised $2.1 million in a pre-seed round in 2021 from a group of global investors. These investors included early-stage venture-capital firm Supply Change Capital from Los Angeles, peer Aera VC from New Zealand, and Sustainable Food Ventures located in North Carolina.

During an interview, CEO Palermo explained the fermented technology that the company utilizes, stating that they create a nutrient-rich broth which is then inoculated with their unique strain of fungi spores. The environment, temperature, acidity, and nutrients are carefully controlled to facilitate the growth and development of the fungi.

“Basically, it’s a very new and different way of producing mushrooms. Rather than growing them on a solid substrate such as coconut husks or sawdust, we are growing protein in a liquid broth.”

In the latest funding round, CJ Foods, a manufacturer and distributor of Asian foods, also participated.

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Barista Coffee expands its reach with 350th store launch in Udaipur, aims for 500 stores nationwide by 2025

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barista1

Barista Coffee Company has achieved a significant milestone by launching its 350th store in the City of Lakes, Udaipur, as part of its commitment to providing customers with a global coffee culture and café experience.

Having established its presence in over 100 cities worldwide, the brand is now commemorating its 23rd year in the coffee business.

Rajat Agrawal, CEO Barista, said, “At Barista, we are expanding our footprint across the country in a strategic manner and plan to be at 500 store count over the next 2 years. The objective is to connect with the larger community and be accessible for our consumers at multiple touch points.”

Barista provides an extensive range of beverages, including both coffee and non-coffee options, as well as delicious all-day snacks to satisfy any craving.

Apart from their café portfolio, Barista has also broadened their horizons by introducing a casual dining format with their flagship Barista Diner.

“Over the past few years we have expanded well in tourist destinations and Udaipur is the latest entrant to the list. We are excited to be brewing in Udaipur and look to serve both Domestic and International guests at this store,” Rajat added.

Since its inception in the year 2000 as Barista Coffee Company Limited, the brand has been committed to delivering an unparalleled global coffeehouse experience and culture to its patrons.

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Papa John’s expands partnership with PJP Investments Group to open 650 new restaurants in India by 2033

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Papa Johns

Papa John’s International has announced that it is expanding its partnership with PJP Investments Group, one of its longest-standing international franchisees, to open 650 restaurants in India by 2033.

The first of these new restaurants is set to open in Bangalore in 2024, followed by openings in other cities across South India and later in other regions of the country.

Papa John’s is drawn to the potential of the Indian market, with its significant size and a middle class that is experiencing growing income and aspirations. This presents an appealing business opportunity for the company to expand its operations.

“Papa Johns global momentum continues, in partnership with seasoned, successful restaurant operators like PJP Investments,” said Amanda Clark, Papa Johns Chief International and Development Officer by adding that PJP Investments first partnered with Papa Johns to expand into the UAE in 2005.

“We are excited that their commitment to flawless execution of Papa John’s high standards is now being brought to India,” added Clark.

PJP Investments Group, known for managing over 100 Papa John’s restaurants in the UAE, Saudi Arabia, and Jordan, is slated to open the first Papa John’s restaurant in India in 2024.

Under the leadership of CEO Tapan Vaidya, PJP Investments Group has become one of the earliest international franchisees of Papa John’s to embrace a modern restaurant design that is enhancing Papa John’s experience worldwide.

“We are excited to bring the BETTER INGREDIENTS. BETTER PIZZA. promise of Papa Johns to pizza lovers in India. Building on the success of our partnership with Papa Johns in the Middle East, this expansion of the renowned brand in South Asia will introduce an enormous new customer base to the superior quality pizza that can come only from high-quality ingredients and our fresh, never-frozen original dough,” pointed Vaidya.

Over the next 10 years, PJP Investments Group intends to operate approximately 1,000 Papa John’s restaurants. Papa John’s has recently attracted new international franchisees such as FountainVest Partners, a leading independent private equity firm in Asia, which plans to open more than 1,750 new Papa John’s restaurants in China by 2040. Furthermore, the company has expanded agreements with its existing franchisees.

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Try this mouthwatering Cauliflower Pakoda recipe for a tasty snack time treat

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Cauliflower Pakoda

Cauliflower Pakoda is a popular Indian snack made from cauliflower florets coated in a spiced chickpea flour batter and deep-fried until crispy. It is a variation of the traditional pakoda, which is a deep-fried snack made with vegetables, gram flour, and spices. 

Cauliflower pakoda is typically served with chutney or ketchup and is a popular street food in India. It is a delicious and flavorful snack that can be enjoyed at any time of the day.

This snack is easy to prepare and doesn’t take much time to make. If you are looking for a quick snack to serve your guests, cauliflower pakoras are the perfect choice.

Ingredients:

  • 1 medium-sized cauliflower
  • 1 cup chickpea flour
  • 1/4 cup rice flour
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp baking soda
  • Salt to taste
  • Oil for deep-frying
  • Water as required

Preparation:

  1. Clean and cut cauliflower into small florets.
  2. In a mixing bowl, add chickpea flour, rice flour, ginger-garlic paste, cumin seeds, red chili powder, turmeric powder, garam masala powder, baking soda, and salt. Mix all the ingredients well.
  3. Gradually add water to make a thick batter. Make sure that there are no lumps in the batter.
  4. Heat oil in a deep pan or kadhai on medium flame.

Step-by-Step Instructions:

  1. Dip each cauliflower floret in the batter, making sure it is coated well.
  2. Carefully drop the cauliflower floret into the hot oil.
  3. Fry the pakoras until they turn golden brown and crispy.
  4. Use a slotted spoon to remove the pakoras from the oil and place them on a paper towel to absorb any excess oil.
  5. Repeat the process for the remaining cauliflower florets.
  6. Serve hot with your favorite chutney or sauce.

Tips for making the best cauliflower pakoras:

  1. Make sure that the cauliflower florets are dried well before dipping them into the batter. This will help the batter to stick to the cauliflower florets.
  2. Add water gradually to the batter to avoid a runny batter.
  3. Use fresh oil for deep frying. Do not reuse oil for frying the pakoras.
  4. Fry the pakoras on medium flame to ensure that they are cooked evenly.
  5. Do not overcrowd the pan while frying the pakoras. Fry in small batches.

Serving Suggestions:

Cauliflower pakoras can be served as a snack or as a side dish. They are perfect to serve with tea or coffee. You can also serve them as an appetizer before the main course. These pakoras go well with mint chutney, tamarind chutney, or tomato ketchup.

Cauliflower pakoras are a popular snack that is enjoyed by many people. They are easy to prepare and can be made in no time. This recipe is perfect for those who want to make a quick snack for their guests. You can also make this snack for your family as an evening snack. Try out this recipe and impress your guests with your culinary skills.

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Add a touch of Bihari charm to your dinner party with this Chicken Champaran

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Chicken Champaran

Bihar is one of the states in India, known for its rich culture and food. The food here is mainly dominated by vegetarian dishes, but there are some exceptional non-vegetarian dishes as well, and one such dish is Chicken Champaran. 

Chicken Champaran gets its name from the Champaran district in Bihar, where it originated. The dish has a history dating back to the British era, and it is believed that the British introduced the dish to the people of Champaran. The locals, however, added their own twist to the recipe, and thus the unique taste of Chicken Champaran was born.

This dish is a perfect example of how a unique combination of spices can elevate the taste of a simple chicken dish.

Chicken Champaran is a dish that is rich in protein, thanks to the chicken. It also contains essential vitamins and minerals like vitamin C, vitamin B6, vitamin K, iron, and zinc. However, it is also a dish that is high in calories and fat, so it should be consumed in moderation. 

Ingredients:

  • 500 grams chicken
  • 3 tablespoons mustard oil
  • 1 onion, finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 tomatoes, chopped
  • 2 green chillies, chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • Salt, to taste
  • Fresh coriander leaves, chopped

Method:

  1. Heat the mustard oil in a pan and add the chopped onion. Fry until it turns golden brown.
  2. Add the ginger and garlic paste to the pan and fry for a minute.
  3. Add the chopped tomatoes and green chillies to the pan and fry until the tomatoes are soft and mushy.
  4. Add the red chilli powder, turmeric powder, coriander powder, cumin powder, and garam masala to the pan and fry for a minute.
  5. Add the chicken to the pan and fry for 5 minutes.
  6. Add salt to taste and 1 cup of water to the pan. Cover and cook for 15-20 minutes or until the chicken is fully cooked.
  7. Garnish with fresh coriander leaves and serve hot with rice or roti.

Chicken Champaran is a delicious and healthy dish that is loved by people across the country. It is easy to prepare and can be enjoyed with rice, roti, or naan. The dish is a perfect example of the rich culinary traditions of Bihar, which has given the world many such unique and flavorful dishes.

If you are looking to add a Bihari touch to your dinner, Chicken Champaran is a dish that you must try. It is a perfect blend of spices, herbs, and vegetables that will leave your taste buds craving for more. So, go ahead and try this delicious dish and enjoy the flavors of Bihar.

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Delight your kids with this easy and delicious Maggi Cheese Balls recipe!

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Maggi Cheese Balls

Maggi, a popular snack food brand, has been a favorite among children for many years. Whether it’s Maggi noodles or Maggi sauce, children seem to love everything about it. In recent years, Maggi has introduced a new product to its lineup, Maggi Cheese Balls. These crunchy, cheesy snacks are easy to make and perfect for kids.

Maggi Cheese Balls are a fun and delicious snack that can be enjoyed by children of all ages. They are made using Maggi noodles, cheese, and a few other ingredients that are readily available in your kitchen.

While Maggi Cheese Balls may not be the healthiest snack out there, they do have some nutritional value. Cheese is a good source of calcium, which is essential for the growth and development of strong bones and teeth. Maggi noodles, on the other hand, are a good source of carbohydrates, which provide the body with energy.

However, it’s important to note that Maggi Cheese Balls are fried, which means they are high in fat and calories. Therefore, it’s best to enjoy them in moderation and pair them with healthier snacks like fruits and vegetables.

Ingredients required for Maggi Cheese Balls:

To make Maggi Cheese Balls, you will need the following ingredients:

  • 1 packet of Maggi noodles
  • 1 cup water
  • 1 cup grated cheese
  • 1/2 cup bread crumbs
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red chili flakes
  • Salt to taste
  • Oil for frying

Recipe for Maggi Cheese Balls:

Now that you have gathered all the ingredients, let’s get started with the recipe for Maggi Cheese Balls:

Step 1: Cook Maggi noodles in 1 cup of water according to the instructions on the packet. Once cooked, drain the water and set aside the noodles.

Step 2: In a mixing bowl, combine the cooked Maggi noodles, grated cheese, bread crumbs, all-purpose flour, black pepper, red chili flakes, and salt. Mix well until all the ingredients are evenly combined.

Step 3: Using your hands, shape the mixture into small balls.

Step 4: Heat oil in a frying pan over medium heat. Once the oil is hot, gently drop the cheese balls into the oil and fry until golden brown. Make sure to flip the cheese balls occasionally to ensure they are cooked evenly.

Step 5: Once the cheese balls are cooked, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.

Your Maggi Cheese Balls are now ready to serve! You can serve them with ketchup or any other dipping sauce of your choice.

Maggi Cheese Balls are a fun and delicious snack that children will love. With just a few simple ingredients and a little bit of time, you can make this tasty snack at home. Remember to enjoy them in moderation and pair them with healthier snacks for a balanced diet.

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