On March 21st, 2023, Japanese Prime Minister Fumio Kishida visited New Delhi, India on a nearly 27-hour visit amid global geopolitical turmoil over the Ukraine conflict and increasing concerns over China’s aggressive behavior in the Indo-Pacific. During his visit, Kishida met with Indian Prime Minister Narendra Modi, where the two leaders discussed several issues of mutual interest, including India’s G20 presidency and Japan’s G7 presidency.
As part of their itinerary, Kishida and Modi visited Bal Bodhi Tree at Buddha Jayanti Park in Delhi, where they were seen enjoying Indian street food delicacies such as lassi, pani puri, golgappe, aam-panna, and fried idlis. The video of Kishida relishing pani puri with Modi went viral on social media, with over 14.9 million views and 2.8 million likes.
PM Modi, said, “My friend PM @kishida230 enjoyed Indian snacks including Golgappas.”
PM Modi tweeted,”One of the aspects which connects India and Japan is the teachings of Lord Buddha. PM Kishida and I went to the Buddha Jayanti Park in Delhi. Sharing some glimpses.
Apart from savoring Indian food, the two leaders also shared a cup of chai from earthen pots while sitting on a park bench. The casual setting of their meeting and their friendly exchanges helped foster a warm rapport between the two leaders and deepened the bond between India and Japan.
Kishida’s visit to India was significant as it aimed to further strengthen the strategic partnership between the two countries, which share a common vision of a free, open, and inclusive Indo-Pacific. The two leaders also discussed ways to promote bilateral trade and investment, enhance cooperation in defense and security, and collaborate on climate change and renewable energy.
Japanese Prime Minister Fumio Kishida’s visit to India was a testament to the close and cordial relations between the two countries, which are based on shared values, mutual trust, and mutual respect. The visit also helped deepen the personal friendship between Kishida and Modi, who are committed to working together to build a better future for their respective countries and the region.
Delhi NCR is known for its popular and delicious biryani. It’s a great way to satisfy your hunger and craving for a different type of cuisine. There are several biryani cloud kitchens in Delhi NCR that are available on Zomato and Swiggy that offer dine-in and delivery options. Here’s a list of the best biryani cloud restaurants to order from in Delhi NCR that offer quality biryani:
1. Yum Yum Biryani
Yum Yum Biryani is one of the popular and well-known biryani cloud kitchens in Delhi NCR. It serves a variety of biryanis like Hyderabadi, Lucknowi, Awadhi, and Delhi Dumpukht. The restaurant offers a wide range of accompaniments including chicken, mutton, fish, and vegetarian biryani.
Biryani By Kilo is a popular biryani cloud kitchen in Delhi NCR. It serves a variety of biryanis like Hyderabadi, Ambur, Lucknowi, and Delhi Dumpukht. The restaurant also serves a range of accompaniments like chicken, mutton, fish, and vegetarian biryani.
Behrouz Biryani is another popular biryani cloud kitchen in Delhi NCR. It serves a variety of biryanis like Hyderabadi, Lucknowi, Ambur, and Delhi Dumpukht. The restaurant also serves a range of accompaniments like chicken, mutton, fish, and vegetarian biryani.
Biryani Blues is a popular biryani cloud kitchen in Delhi NCR. It serves a variety of biryanis like Hyderabadi, Lucknowi, Ambur, and Delhi Dumpukht. The restaurant also serves a range of accompaniments like chicken, mutton, fish, and vegetarian biryani.
Biryani Express is another popular biryani cloud kitchen in Delhi NCR. It serves a variety of biryanis like Hyderabadi, Lucknowi, Ambur, and Delhi Dumpukht. The restaurant also serves a range of accompaniments like chicken, mutton, fish, and vegetarian biryani.
Biryani Pot is a popular biryani cloud kitchen in Delhi NCR. It serves a variety of biryanis like Hyderabadi, Lucknowi, Ambur, and Delhi Dumpukht. The restaurant also serves a range of accompaniments like chicken, mutton, fish, and vegetarian biryani.
These are some of the best biryani cloud restaurants to order from in Delhi NCR. All of these restaurants offer quality biryani and a wide range of accompaniments. So, if you’re craving for some delicious biryani, then these restaurants are the perfect option.
Starbucks, the world-renowned coffee giant, has recently announced a significant change in its top leadership. On Monday, the company revealed that Laxman Narasimhan had assumed the role of CEO and joined the board of directors. Narasimhan takes over from Howard Schultz, who came out of retirement last spring to serve as interim CEO while the company searched for a new Chief Executive.
Schultz, who has been with Starbucks for more than 30 years, will continue to be part of the company’s board of directors. It was announced last September that Narasimhan would become the new CEO, and since then, he has been preparing for the role by visiting more than 30 Starbucks stores, manufacturing plants, and support centers around the world.
Narasimhan, 55, is a well-known business leader with vast experience in the consumer health and nutrition industry. Before joining Starbucks, he was the CEO of Reckitt, a UK-based consumer health, hygiene, and nutrition company, and he spent a long time working in executive positions at Pepsico.
The new CEO has also made an effort to understand the inner workings of the company by earning his barista certification, which is a testament to his commitment to understanding the company’s day-to-day operations.
Narasimhan, said, “The foundation Howard has laid – building from scratch an iconic global brand fueled by a lasting passion to uplift humanity – is truly remarkable, and I am honored to have the opportunity to build on this deep heritage.”
Narasimhan is set to lead Starbucks’ annual meeting on Thursday, where he will have the opportunity to showcase his leadership skills and share his vision for the company’s future.
Before Narasimhan’s appointment, Schultz served as interim CEO for a year and announced hundreds of millions of dollars in investments to improve worker pay and benefits and revamp Starbucks’ North American stores. The company reported record sales in its most recent quarter, which ended on January 1. However, Schultz also faced a growing unionization effort at its US stores, which the company opposes. Schultz is scheduled to testify before a Senate committee examining the company’s labor record later this month.
Starbucks’ decision to appoint Narasimhan as its new CEO demonstrates the company’s commitment to ensuring a smooth leadership transition and continuing to provide exceptional service to its customers. Narasimhan’s extensive business experience, commitment to understanding the company’s operations, and humility make him an excellent choice for the role, and he is well-positioned to lead the company to further success in the future.
During a cabinet meeting held on Monday evening, the Chief Minister of the state, Pushkar Singh Dhami, approved a proposal from the excise department to decrease the price of liquor in the state and implement a INR 3 cess on each bottle, with INR 1 each going towards cow protection, women welfare, and youth welfare. The excise revenue target for the next fiscal year has been increased from INR 3,600 crore to INR 4,000 crore.
The state has also taken steps to prevent liquor smuggling by bringing uniformity in the price of each bottle compared to the neighboring states, with the price scheduled to decrease by INR 100 to INR 300 per bottle starting April 1. This uniformity will prevent black marketing and smuggling. To prevent adulteration, a quarter of country-made liquor will be sold in tetra packs rather than glass bottles.
The license fee for departmental stores keeping liquor has been fixed at INR 8 lakh in the hills and raised from INR 8 lakh to INR 15 lakh in the plains. No changes have been made to the fee/tax for bar-restaurants. Those allotted liquor shops in the ongoing financial year can continue to operate in the next fiscal year by giving an additional 10% license fee for foreign liquor vends and a 15% license fee for country-made liquor shops.
The prices of sea-imported liquor have also been controlled under the new policy. Departmental stores in the state can now buy liquor only from liquor vends located in their districts to prevent arbitrariness. A provision has been made to waive off the revenue of shops closed during natural calamities or picketing based on the report of the district magistrate concerned.
The cabinet has also made the process of map approval for houses simpler. If anyone wants to build a single house in the approved layout area, they can submit the map of the house to the development authority on the basis of self-certification. If no objection is raised on the map within seven days, the map will be considered passed, and they can start building the house.
The cabinet meeting held on Monday evening was a significant one for the state, as the chief minister and other members discussed and approved various proposals related to the excise department, house building, and more.
One of the most noteworthy decisions made was regarding the pricing of liquor in the state. The excise department proposed making liquor cheaper and implementing a INR 3 cess on each bottle, with INR 1 each going towards cow protection, women welfare, and youth welfare. The aim of this policy is to increase excise revenue, which has been raised from INR 3,600 crore to INR 4,000 crore for the next fiscal year.
The state has also taken measures to prevent liquor smuggling by bringing uniformity in the price of each bottle compared to neighboring states. This will prevent black marketing and smuggling. The new policy will see the price of liquor dip in the range of Rs 100 to Rs 300 per bottle from April 1. To prevent adulteration, a quarter of country-made liquor will be sold in tetra packs rather than glass bottles.
The cabinet also made changes to the license fees for departmental stores keeping liquor in the state. The license fee for such stores in the hills has been fixed at INR 8 lakh, while the fee has been raised from INR 8 lakh to INR 15 lakh for stores in the plains. No changes have been made to the fee/tax for bar-restaurants. Those allotted liquor shops in the ongoing financial year can continue to operate in the next fiscal year by giving an additional 10% license fee for foreign liquor vends and a 15% license fee for country-made liquor shops.
The prices of sea-imported liquor have also been controlled under the new policy. Departmental stores in the state can now buy liquor only from liquor vends located in their districts to prevent arbitrariness. A provision has been made to waive off the revenue of shops closed during natural calamities or picketing based on the report of the district magistrate concerned.
In addition to these decisions, the cabinet also made the process of map approval for house building simpler. Anyone who wants to build a single house in the approved layout area can submit the map of the house to the development authority based on self-certification. If no objection is raised on the map within seven days, the map will be considered passed, and they can start building the house. This decision is expected to make the process of building houses more efficient and less bureaucratic.
If you’re a fan of tequila, there’s nothing quite like a classic margarita. With its perfect balance of sweet, sour, and salty flavors, a well-made margarita is the perfect drink for any occasion. Whether you’re hosting a party, enjoying a night in with friends, or just looking to relax with a refreshing cocktail, a classic margarita is always a good choice.
But what exactly is a classic margarita? At its core, a margarita is a simple cocktail made with tequila, lime juice, and triple sec, a sweet and citrusy liqueur. The drink is typically served in a salt-rimmed glass and can be enjoyed on the rocks or blended with ice for a frozen treat.
So if you are looking for the perfect classic margarita recipe, look no further than our step-by-step guide that will show you how to make a delicious and refreshing margarita that’s sure to impress.
Ingredients:
2 oz of tequila
1 oz of lime juice
1 oz of triple sec
Salt for rimming
Ice Cubes
Lime wedge for garnish
Instructions:
Rim the glass: Before you start mixing your margarita, you’ll need to prepare your glass. Take a lime wedge and run it along the rim of the glass. Then, dip the rim of the glass in salt to create a salt rim.
Combine the ingredients: In a cocktail shaker, combine the tequila, lime juice, and triple sec. Add a handful of ice and shake vigorously for about 10 seconds.
Pour and garnish: Strain the margarita into the salt-rimmed glass filled with ice. Garnish with a lime wedge and serve immediately.
The classic margarita is a delicious and refreshing cocktail that’s easy to make at home. With just a few simple ingredients, you can enjoy a perfectly balanced drink that’s sure to impress your guests. So go ahead, grab your shaker, and get mixing!
Varuval is a delicious and aromatic Tamil dish thathas tender pieces of meat or vegetables, marinated in a flavorful blend of spices like turmeric, chili powder, cumin, coriander, and more, and then sautéed to perfection in a hot pan with onions, garlic, and curry leaves.
The aroma of varuval has the spices that will fill your senses and make your mouth water with anticipation. The heat from the chili powder will tingle your taste buds, while the earthy flavor of the cumin and coriander will provide a perfect balance. And the best part? You can enjoy this dish with a side of hot, fluffy rice or with some crispy naan bread.
Apart from that the recipe offers various health benefits like protein from the meats and antioxidants from the spices like turmeric, cumin and coriander that help to protect the Varuval often contains vegetables like onions, tomatoes, and curry leaves, which are rich in essential vitamins and minerals like vitamin C, potassium, and iron.ody against damage from free radicals, even the spices like chili powder and black pepper, which are commonly used in varuval, have been shown to boost metabolism and increase fat burning. This can help to promote weight loss and improve overall health.
So, here’s a recipe for delicious chicken varuval that you can try at home:
Ingredients:
500 grams of boneless chicken
2 onions, sliced
2 tomatoes, chopped
3-4 cloves of garlic, minced
1 inch of ginger, grated
2 green chilies, slit
1 sprig of curry leaves
1 tsp of turmeric powder
1 tsp of chili powder
1 tsp of cumin powder
1 tsp of coriander powder
Salt to taste
2 tbsp of oil
Chopped coriander leaves for garnishing
Instructions:
Wash the chicken thoroughly and cut it into bite-sized pieces.
In a mixing bowl, add the chicken pieces, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Mix well to coat the chicken pieces evenly with the spices. Set aside for 10-15 minutes.
In a pan, heat the oil over medium heat. Add the sliced onions and sauté until they turn golden brown.
Add the minced garlic, grated ginger, green chilies, and curry leaves. Sauté for a minute or until the raw smell of the ginger and garlic goes away.
Add the chopped tomatoes and cook until they become soft and mushy.
Add the marinated chicken to the pan and cook until the chicken is cooked through and turns golden brown. This may take around 15-20 minutes.
Garnish with chopped coriander leaves and serve hot with rice or naan bread.
So, if you’re craving for a dish that’s packed with nutrients and flavor and contains tamil essence, don’t think a lot and just grab a plate of hot and fresh chicken varuval.
Strong food has a magic, that the very first bite of it can transport not just your taste buds but you entirely to the place as if you can feel the culture of that place.
This Meen Kuzhambu is one of those strong foods that can literally make you travel to Kanyakumari even if you haven’t even set foot in Southern India.
The region is known for its rich seafood cuisine, and Meen Kozhambu is a signature dish that reflects the coastal culinary traditions of the area.
In Kanyakumari, Meen Kozhambu is typically prepared using local fish varieties like seer fish, pomfret, and kingfish. The dish is usually served as the main course for lunch or dinner, along with steamed rice, and is a staple in many households.
The preparation of Meen Kozhambu in Kanyakumari has its own unique style and flavor, which is a result of the region’s cultural influences. The use of coconut milk, tamarind, and spices like cumin, coriander, and red chili powder is common in Kanyakumari cuisine, and these ingredients lend a distinct flavor and aroma to the dish.
Here’s a recipe for Meen Kozhambu:
Ingredients:
500g fish (seer fish, kingfish, or pomfret), cleaned and cut into pieces
1 onion, finely chopped
2 tomatoes, chopped
2 garlic cloves, minced
1-inch ginger, grated
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
2 tbsp tamarind paste
1/2 cup coconut milk
Salt to taste
2 tbsp oil
1 sprig of curry leaves
1 tsp mustard seeds
1 dried red chili
Instructions:
In a pan, heat the oil and add mustard seeds. When the seeds start to splutter, add curry leaves and dried red chili.
Add the chopped onions, garlic, and ginger to the pan and sauté until the onions turn translucent.
Add the chopped tomatoes and cook until they turn soft and mushy.
Add the turmeric powder, red chili powder, coriander powder, and cumin powder to the pan and sauté for a minute.
Add tamarind paste and 1 cup of water to the pan and let it simmer for 5-7 minutes.
Add the fish pieces to the pan and let it cook on medium heat for 10-15 minutes until the fish is cooked through.
Once the fish is cooked, add coconut milk to the pan and mix well.
Season with salt to taste.
Garnish with chopped coriander leaves and serve hot with steamed rice.
So, if you want to experience the rich cultural heritage of the coastal region of Tamil Nadu. Just indulge in the taste of this classic Meen Kuzhambu recipe.
Tenga is a souring agent used in many traditional Assamese dishes, such as fish curries, soups, and stews. It is made from the pulp of the Garcinia pedunculata or Garcinia morella fruit, which is native to the Northeastern region of India.
The sourness of Tenga perfectly complements the spiciness of the curry, creating a balance of flavors that is simply irresistible. As you take a bite of the tender fish, the curry explodes with a medley of spices – cumin, coriander, turmeric, and a hint of red chili – dancing on your tongue. A steaming hot bowl of tangy Tenga fish curry, the aroma of spices and the sourness of Tenga tantalizing your taste buds.
On the top of it, this traditional Assamese dish made with the souring agent Tenga and fish, has several health benefits. Fish, which is an excellent source of proteins and Omega-3 fatty acids when comes with the fermented goodness of tenga makes it a superfood as it has ample antioxidants that are essential for maintaining good health as they protect the body against damage caused by free radicals. Free radicals are unstable molecules that can cause damage to cells, leading to inflammation and disease. Even the spices used in Tenga fish curry, such as ginger, garlic, and turmeric, have anti-inflammatory properties that can help reduce inflammation in the body.
Lastly, Tenga fish curry is typically prepared with minimal oil, making it a healthier option than other fried dishes. The curry is also cooked with natural ingredients, without the use of artificial preservatives or additives.
So, if you want a delicious dish that is packed with numbers of health benefits, here’s what you need to have:
Ingredients:
500g fish (preferably Rohu or Catla)
2 tbsp mustard oil
1 large onion, chopped
2 garlic cloves, minced
1 inch ginger, grated
1 tomato, chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
2-3 Tenga pieces (dried or fresh)
Salt to taste
1 cup water
Fresh coriander leaves for garnishing
Instructions:
Clean the fish and marinate with salt and turmeric powder for 15 minutes.
In a kadhai or a deep bottomed pan, heat the mustard oil.
Add chopped onion and sauté till golden brown.
Add minced garlic and grated ginger and sauté for a minute.
Add chopped tomato and cook till soft and mushy.
Add cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well and cook for a minute.
Add the Tenga pieces and cook for another 2-3 minutes.
Add 1 cup of water and bring it to a boil.
Add the marinated fish and cook on low flame for 10-12 minutes, or till the fish is cooked through.
Garnish with fresh coriander leaves and serve hot with steamed rice.
Whether you enjoy it with steaming hot rice or freshly baked bread, Tenga fish curry is a dish that will warm your heart and leave you craving for more. So, why not try this traditional Assamese delicacy today and indulge in the flavors of the Northeast!
Thekua is a traditional Indian sweet that originates from the state of Bihar, and it’s the perfect treat to satisfy your sweet cravings. Just thinking about its aromatic and crispy texture is enough to make your mouth water!
Thekua is made from a dough that is kneaded with whole wheat flour, ghee, sugar, and other aromatic spices such as cardamom and fennel seeds. The dough is then rolled out into small discs, which are then deep-fried in ghee until they turn golden brown and crispy. The result is a mouth-watering sweet that is both crispy and chewy, with a rich and aromatic flavor that is sure to leave you wanting more.
Here’s a simple recipe for making Thekua at home:
Ingredients:
2 cups whole wheat flour
1/2 cup ghee
1 cup powdered jaggery or sugar
1/2 teaspoon cardamom powder
1/2 teaspoon fennel seeds
Water as needed
Ghee for deep-frying
Instructions:
In a mixing bowl, combine the whole wheat flour, jaggery or sugar, cardamom powder, and fennel seeds. Mix well to combine.
Add ghee to the mixture and mix well until it resembles coarse crumbs.
Slowly add water and knead the mixture into a firm dough.
Cover the dough with a cloth and let it rest for 30 minutes.
Preheat ghee for deep frying in a pan or kadhai over medium heat.
Divide the dough into small lemon-sized balls and flatten them into discs.
Make small impressions on the surface of each disc using a fork or a toothpick.
Gently slide the discs into the hot ghee and deep-fry until golden brown and crispy.
Remove the Thekua from the ghee using a slotted spoon and place them on a paper towel to remove any excess oil.
Repeat the process with the remaining discs.
Let the Thekua cool down completely before storing in an airtight container.
This sweet is often enjoyed during festive occasions and celebrations in India, making it a perfect treat to share with family and friends. Its unique and delicious taste is sure to leave everyone craving for more. So go ahead, treat yourself to a delicious Thekua and satisfy your sweet cravings in the most wholesome and delightful way!
Oh, Litti Chokha, the irresistible and hearty dish from the state of Bihar! Just the thought of biting into a crispy, golden-brown Litti, stuffed with flavorful sattu filling, and pairing it with the smoky and spicy Chokha is enough to make your mouth water.
If it were upto us, we will definitely vouch for litti and chokha as the best pair in this world!
Because when you pair the Litti with the smoky and spicy Chokha, made with roasted eggplant, tomatoes, onions, and green chilies, it’s a match made in heaven.The smokiness of the roasted vegetables, combined with the heat of the chilies and the sweetness of the tomatoes, creates a complex and addictive taste.
Made with natural and wholesome ingredients such as whole wheat flour, roasted gram flour, vegetables, and spices. Whole wheat flour is a good source of fiber, vitamins, and minerals, and can help regulate blood sugar levels and support digestive health. Roasted gram flour, or sattu, is a good source of protein, fiber, and minerals, and can help boost energy levels and aid in weight management. Even the Chokha component of the dish is made with roasted vegetables such as eggplant and tomatoes, which are rich in antioxidants, vitamins, and minerals. The dish is also typically cooked with mustard oil, which is a good source of healthy fats and contains anti-inflammatory properties.
However, it is essential to stick to the traditional method of baking or grilling the littis instead of frying them like how most people do these days to preserve their nutritional content and balancing out the spices with milder ingredients such as yogurt or mint chutney.
Here’s a simple recipe for making Litti Chokha at home:
Ingredients:
2 cups whole wheat flour
1 cup sattu (roasted gram flour)
1/2 cup finely chopped onions
1/4 cup chopped coriander leaves
1 tablespoon grated ginger
1 tablespoon chopped garlic
2-3 green chilies, finely chopped
1 teaspoon carom seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
2 tablespoons mustard oil
Water as needed
Ghee for brushing
2 large eggplants
4 medium-sized tomatoes
2 onions, finely chopped
2 green chilies, finely chopped
1/4 cup chopped coriander leaves
1 tablespoon grated ginger
1 tablespoon chopped garlic
2 tablespoons mustard oil
Salt to taste
Instructions:
To make the Litti, combine the whole wheat flour, sattu, onions, coriander leaves, ginger, garlic, green chilies, carom seeds, turmeric powder, red chili powder, salt, and mustard oil in a large mixing bowl. Mix well and add water as needed to make a smooth dough.
Divide the dough into small lemon-sized balls and flatten each one slightly. Place a small portion of ghee in the center of each flattened ball and bring the edges together to seal it. Roll the ball gently between your palms to form a smooth ball.
Preheat your oven to 350°F (180°C). Place the Littis on a baking sheet lined with parchment paper and brush them with some ghee. Bake in the oven for 20-25 minutes until they are golden brown and cooked through.
To make the Chokha, pierce the eggplants with a fork and roast them directly over a gas flame or on a grill until they are charred on the outside and soft on the inside. Let them cool slightly, then peel off the charred skin and mash the flesh with a fork.
Chop the tomatoes and mix them with the mashed eggplant. Add the chopped onions, green chilies, coriander leaves, ginger, garlic, mustard oil, and salt. Mix well to combine.
Serve the hot Littis with a generous spoonful of Chokha on top. Enjoy!
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