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Ugadi Pachadi Recipe: South India’s Must-have dish with All Tastes to welcome New Year

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Ugadi Pachadi

Ugadi Pachadi is a special dish prepared during the festival of Ugadi, which marks the beginning of the Telugu New Year in the states of Andhra Pradesh, Telangana, and Karnataka. The dish is made using six different ingredients, each symbolizing a different emotion or experience that one may encounter in the year ahead. 

The ingredients include raw mango for tanginess, jaggery for sweetness, tamarind for sourness, neem flowers for bitterness, chilli powder for spiciness, and salt for saltiness. The dish is not only symbolic but also healthy and nutritious, containing essential vitamins and minerals. Ugadi Pachadi is a significant part of the Ugadi celebrations and is enjoyed by people of all ages

The tantalizing aroma of freshly peeled raw mangoes, mixed with the sweet and earthy flavor of jaggery, the tanginess of tamarind, and the unique bitterness of neem flowers. Now, imagine these flavors all coming together in one bowl, creating a burst of taste in your mouth that is both sweet and sour, bitter and spicy, and salty all at once. This is the magic of Ugadi Pachadi, the traditional dish that is prepared during the festive season of Ugadi. 

The perfect balance of flavors and textures in Ugadi Pachadi makes it an irresistible delicacy that will leave you craving for more. So, why not give in to your cravings and treat yourself to the divine taste of Ugadi Pachadi this festive season?

Ingredients:

  • 1 raw mango, peeled and grated
  • 1/2 cup jaggery, grated
  • 1 tablespoon tamarind pulp
  • 1 tablespoon neem flowers
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon salt
  • 2 cups water

Instructions:

  1. In a bowl, mix grated raw mango, grated jaggery, tamarind pulp, neem flowers, chilli powder, and salt.
  2. Add water and mix well until all the ingredients are well combined.
  3. Chill the mixture in the refrigerator for at least an hour before serving.
  4. Garnish with neem leaves or fresh mint leaves before serving.

Ugadi Pachadi is a healthy and nutritious dish as it contains various essential vitamins and minerals. Raw mango is a rich source of Vitamin C, which helps in boosting immunity and fighting diseases. Jaggery is a good source of iron and helps in preventing anemia. Tamarind is rich in antioxidants and has anti-inflammatory properties. Neem flowers have antibacterial and antiviral properties and are used in Ayurvedic medicine to treat various ailments.

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Basundi Recipe: A classic dessert with Saffron-Infused Milk for Culture and Occassion

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Basundi Recipe

Basundi is a traditional Indian dessert that originated in the Western states of Maharashtra and Gujarat. It is a rich and creamy dessert made from milk, sugar, and flavored with saffron and cardamom. Basundi is often served during festive occasions and celebrations and is a favorite among people of all ages.

A bowl of rich, creamy Basundi, with saffron-infused milk and the aroma of cardamom wafting through the air. The thick, luscious dessert is topped with crunchy chopped nuts, adding a delightful contrast in texture. As you take the first spoonful, the smooth and velvety Basundi melts in your mouth, sending shivers of pleasure down your spine. The subtle sweetness of the dish lingers on your palate, leaving you wanting more. With each spoonful, you savor the decadent and indulgent flavors of this classic Indian dessert, transporting you to a state of pure bliss.

Basundi is a good source of calcium, protein, and essential vitamins and minerals like Vitamin B12 and magnesium. Calcium is essential for building strong bones and teeth, while protein is important for muscle growth and repair. Basundi also contains saffron, which has anti-inflammatory properties and is beneficial for improving mood and reducing stress.

Here is a simple recipe for Basundi:

Ingredients:

  • 1 liter full-fat milk
  • 1 cup sugar
  • 1/4 teaspoon saffron threads
  • 1/2 teaspoon cardamom powder
  • 1/4 cup chopped nuts (almonds, pistachios, cashews)
  • 1 tablespoon rose water (optional)

Instructions:

  1. Pour the milk into a heavy-bottomed pan and bring it to a boil on medium heat.
  2. Reduce the heat and let the milk simmer for around 40-45 minutes, stirring occasionally, until it reduces to half its original volume.
  3. Add sugar, saffron threads, and cardamom powder to the pan and mix well.
  4. Continue to cook the mixture on low heat for another 10-15 minutes until the sugar dissolves and the mixture thickens.
  5. Add chopped nuts and rose water to the mixture and mix well.
  6. Turn off the heat and let the Basundi cool to room temperature.
  7. Chill the Basundi in the refrigerator for at least an hour before serving.
  8. Garnish the Basundi with more chopped nuts before serving.

Basundi is a classic Indian dessert that is loved by people all over the country. It is not only delicious but also has numerous health benefits due to its high nutritional value. So, the next time you are looking for a sweet treat, try making Basundi at home and enjoy the rich and creamy flavors of this traditional dessert.

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Rava Laddu: The Classic Sweet of Indian Cuisine that you cannot Resist

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SnackTeam
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rava laddo

Rava Laddu is a popular Indian sweet that is loved by people of all ages. These delectable laddus are made from roasted semolina, sugar, ghee, and garnished with nuts and raisins, making them irresistibly delicious and tempting. As you take a bite of the Rava Laddu, the nutty aroma of the roasted semolina fills your senses, followed by the rich and buttery taste of the ghee. The sweetness of the sugar is perfectly balanced with the crunch of the nuts and chewiness of the raisins, creating a perfect harmony of flavors and textures.

When it comes to sweets, we know that they are an essential part of any celebration or auspicious event. They are offered as prasad in temples and are considered a symbol of hospitality and warmth. Rava Laddu is one such sweet that is loved by people of all ages and is a part of many Indian households’ culinary traditions.

The process of making Rava Laddu is often a communal activity, where women gather in the kitchen to prepare the sweet. The aroma of roasted semolina and ghee fills the air, and the sound of laughter and conversation fills the room.

 It also has regional variations in India, with different regions adding their own unique flavors and ingredients. For example, in South India, Rava Laddu is made with coconut and jaggery instead of sugar, while in North India, it is made with cardamom and almonds. 

Rava laddu doesn’t just offer cultural  but even importance from a health perspective, as we know our ancestors were a bunch of geniuses and could predict things like your iron deficiency from the very get go 😉

Here’s the nutritional value of Rava Laddu per serving (one laddu):

  • Calories: 150
  • Total Fat: 8g
  • Saturated Fat: 3g
  • Cholesterol: 12mg
  • Sodium: 10mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 1g
  • Sugars: 12g
  • Protein: 2g

The main ingredient in Rava Laddu is semolina, which is a good source of protein, fiber, and various vitamins and minerals, including iron, magnesium, and phosphorus. However, Rava Laddu is also high in calories and fat due to the use of ghee and sugar.

To make Rava Laddu a healthier option, you can reduce the amount of sugar and ghee used in the recipe. You can also substitute some of the ghee with a healthier oil like coconut oil or use jaggery or honey as a sweetener. Additionally, adding more nuts and seeds can boost the nutritional value of the laddu by providing healthy fats and protein.

Although it looks intimidating to make Indian sweets at home, but trust the process and especially when it comes to making these incredibly easy to make rava laddus at home, you just need the following: 

Ingredients:

  • 1 cup semolina (rava)
  • 1/2 cup sugar
  • 1/2 cup ghee
  • 1/4 cup chopped nuts (almonds, cashews, pistachios)
  • 2 tablespoons raisins
  • 1/4 teaspoon cardamom powder
  • 1/4 cup milk

Instructions:

  1. Heat a pan on medium heat and add the semolina. Roast it until it turns golden brown and starts to release a nutty aroma. This should take around 8-10 minutes.
  2. In the same pan, add ghee and let it melt. Add chopped nuts and raisins and sauté for a minute.
  3. Add roasted semolina, sugar, and cardamom powder to the pan and mix well.
  4. Add milk to the mixture and mix until it forms a soft dough.
  5. Remove the pan from heat and let the mixture cool down slightly.
  6. Once the mixture is cool enough to handle, take a small amount and shape it into a ball (laddu) using your hands.
  7. Repeat this process with the remaining mixture.
  8. Garnish the laddus with more chopped nuts and raisins.
  9. Let the laddus cool and set for at least 30 minutes before serving.

Your delicious and nutritious Rava Laddu is now ready to be savored. Enjoy!

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Vivanta Mangalore reopens after an extensive renovation with New and Modern Amenities

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SnackTeam
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Vivanta

Vivanta Mangalore, the latest addition to the IHCL’s stylish and spirited brand, is a true urban oasis that blends modern luxury with traditional hospitality. This elegantly designed hotel is located in the heart of Mangalore, nestled amidst the serene landscape of swaying coconut palms at the confluence of the Netravathi and Gurupura rivers. The hotel’s location is not only scenic but also offers easy access to several key attractions in the city.

Vivanta Mangalore offers 98 well-appointed rooms that are designed to cater to the needs of modern-day travellers. Each room features contemporary decor, plush bedding, and state-of-the-art amenities, ensuring a comfortable and relaxing stay for guests. The rooms also offer stunning views of the surrounding landscape, providing a tranquil escape from the bustling city.

Peter Nirmal, General Manager, Vivanta Mangalore, said, “Vivanta Mangalore is a landmark with its new contemporary design and sophisticated décor. We look forward to welcoming guests and give them a flavour of the Vivanta brand.”

The hotel boasts an impressive array of dining options that cater to different palates. Mynt, the trendy all-day diner, offers an al-fresco dining experience where guests can enjoy a multifarious menu of international favourites and vivid Mangalorean flavours. High Tide, the iconic bar, is perfect for those who wish to unwind and relax over drinks while enjoying the region’s fabled coastal legacy with a playful twist.

Vivanta Mangalore also features over 562 sq. mt. of curated space that is ideal for hosting corporate meetings and social celebrations. The hotel’s event spaces are equipped with the latest technology and are designed to cater to the needs of modern-day business travellers.

The fitness centre and outdoor pool at Vivanta Mangalore provide the perfect opportunity for guests to unwind and relax after an invigorating day. Guests can also take advantage of the hotel’s proximity to several key attractions in the city, including the Mangaladevi Temple, St. Aloysius Chapel, and the Ullal Beach.

Mangalore, also known as Mangaluru, is a major commercial centre in the Indian state of Karnataka. Renowned for its historic significance, the city is often referred to as the ‘Rome of The East’. Mangalore is a bustling port city that is home to several key attractions, including ancient temples, churches, and pristine beaches. 

The city is also famous for its spicy seafood dishes and unique culture, which blends the traditions of different communities. With its stunning location and world-class amenities, Vivanta Mangalore is the perfect choice for travellers looking to explore this vibrant city.

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IHCL opens Seven Rivers Brewpub at Taj Holiday Village Resort & Spa, Goa

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SnackTeam
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Taj Holiday

The Indian Hotels Company (IHCL) has recently announced the opening of its second brewpub in Goa called Seven Rivers. This new brewpub features an on-site microbrewery and is located at the Taj Holiday Village Resort & Spa in Goa. 

The IHCL has partnered with AB InBev to launch a premium chain of microbreweries, and the first brewpub was opened in 2020 at Taj MG Road, Bangalore. This partnership reflects the pioneering spirit of both companies and aims to deliver an exceptional microbrewery experience to consumers.

Seven Rivers’ beer garden is located in a Portuguese villa, the first of its kind in Goa, and boasts ample outdoor space and an indoor tasting table. The sprawling beer garden offers an excellent venue for beer lovers to gather and enjoy their favourite brews. The brewpub has a range of beers made from the finest locally sourced ingredients, inspired by the quintessential flavours of the region. 

Highlights include the Poi lager, which uses local Goan bread Poi as part of the mash bill, and the Kokum Gose, which uses tangy local Kokum from the farms of Goa. The usual suspects – Witbier, Hefeweizen, and Kolsch – also join the ranks, offering a diverse range of beer options.

Puneet Chhatwal, Managing Director and CEO, IHCL, said, “IHCL for over a century has pioneered new cuisines and food and beverage concepts. The opening of the Seven Rivers brewpub in Goa is in line with our vision of bringing differentiated experiences for our guests. Furthering our partnership with AB InBev, over the next five years the concept will scale up to 15 new destinations across the country.”

Kartikeya Sharma, President – India & South East Asia, AB InBev, said, “We are pleased to unveil our second Seven Rivers brewpub through our partnership with IHCL. The Seven Rivers brewpub is a testament to the growing consumer demand for artisanal beers, and we are confident that beer as a category is poised for growth in India.”

Vincent Ramos, senior vice-president, Goa, IHCL, said, “With Goa evolving as India’s leading food and drink destination, the all new brewpub will add to city’s culinary repertoire. We look forward to bringing the one of its kind – beer garden experience to Goa.”

The menu at Seven Rivers features a mix of local Goan flavours and global favourites paired with craft brews. The menu is designed to cater to different tastes, offering something for everyone. The food options are carefully curated, and the dishes are prepared using the freshest ingredients available. The brewpub offers a unique and exceptional experience, delivering a perfect blend of good food, beer, and ambiance.

The partnership between IHCL and AB InBev aims to bring an unmatched microbrewery experience to customers. With the launch of Seven Rivers, the hotel group has expanded its presence in Goa, offering a new and exciting destination for beer lovers. The brewpub is expected to be a huge success, drawing both locals and tourists to its unique ambiance and delicious offerings.

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IHCL opens first Ginger Hotel in Chandigarh at Zirakpur

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SnackTeam
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ginger

Indian Hotels Company Limited (IHCL) has added another feather to its cap with the opening of Ginger Chandigarh, Zirakpur, which is designed to offer a vibrant and contemporary hospitality experience to its guests. As India’s largest hospitality company, IHCL’s portfolio comprises over 200 hotels in 4 continents. Their hotels range from luxury to budget-friendly, and the company has a reputation for providing world-class services to its guests.

The newly opened Ginger Chandigarh, Zirakpur hotel is strategically located a short drive from Chandigarh International Airport, providing quick access to Chandigarh, Mohali and Panchkula. It is also situated in close proximity to major corporate hubs in these cities, making it an ideal destination for business travellers. In addition, the hotel is a part of Dhillon Plaza, a mixed-use development complex with high footfalls, which means that it is easily accessible and centrally located.

Puneet Chhatwal, Managing Director and Chief Executive Officer, IHCL, said, “IHCL remains committed to the immense commercial potential of Chandigarh. This opening is in line with our strategy of being present in all key cities across India. The hotel marks the debut of Ginger brand in Zirakpur, a fast-growing satellite town neighbouring the Chandigarh Capital Region. We are delighted to open our second hotel in the city.”

The hotel features 102 well-appointed rooms, offering guests a comfortable and relaxing stay. The rooms are designed around the brand’s lean luxe design philosophy, which combines comfort and style. Guests can enjoy a range of amenities such as free Wi-Fi, flat-screen TVs, tea and coffee making facilities, and much more.

The hotel’s Qmin restaurant is an all-day diner that offers a mix of global and local cuisines. It is the perfect place for guests to enjoy a hearty meal and indulge in a variety of delicious dishes. The state-of-the-art meeting area and banquet hall are ideal for business meetings, conferences, and other events. The fitness centre is also available for guests who want to keep up with their fitness routine while on the go.

IHCL has partnered with the Dhillon Group, a well-known industrial house in Northern India with a presence in multiple sectors, including Retail, Real Estate, Entertainment, IT, and Chemicals, among others. This partnership has enabled IHCL to expand its reach and offer guests a top-notch hospitality experience in the region.

Chandigarh is one of the earliest planned cities in post-independence India and is renowned for its exemplary architecture and urban design. With the addition of this hotel, IHCL now has two hotels in Chandigarh, further strengthening its presence in the region. Overall, Ginger Chandigarh, Zirakpur is a perfect destination for travellers seeking a comfortable and luxurious stay in the region.

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The Biryani Battle! Twitter user calling Chennai’s Biryani better than Lucknow aand Kolkata Sparks Debate

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SnackTeam
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biryani

Biryani is a beloved dish in India and is enjoyed by people of all ages, backgrounds, and cultures. It is a rice-based dish that is cooked with various spices, herbs, and meat or vegetables. Depending on the region, biryani can vary significantly in terms of ingredients, cooking styles, and flavors. Each region in India has its own unique way of preparing biryani, which makes it a fascinating and diverse dish to explore.

Recently, a Twitter user shared his opinion on biryani and stated that he finds Chennai’s Dindigul biryani better than the versions of the dish found in Kolkata and Lucknow. This sparked a lively conversation among biryani lovers on Twitter, with many expressing their agreement or disagreement with the user’s opinion.

For those unfamiliar with Kolkata’s biryani, it is known for its use of eggs and potatoes, which give the dish a unique flavor and texture. The Lucknowi biryani, on the other hand, involves cooking the meat separately and then using the dum-pukht style of cooking. In this style, the gravy and rice are sealed in a handi and cooked over a slow flame, which allows the flavors to blend together beautifully.

The post featured a picture of Dindigul biryani with a detailed caption, stating that it was absolutely amazing, flavorful, and better than Lucknow and Kolkata biryani. The user also made it clear that Hyderabadi biryani is still his favorite. Hyderabadi biryani is a popular biryani variant from the city of Hyderabad, which is known for its rich and spicy flavors.

The biryani in question was from the Erode Amman mess, which is a popular restaurant in Chennai known for serving delicious and authentic South Indian food. The user invited others to try the Dindigul biryani before dismissing it due to its lack of layers, which is a common complaint that people have with biryani. Layers in biryani refer to the layers of rice and meat that are traditionally used in the dish, and some people believe that a good biryani should have distinct and visible layers.

Biryani is a dish that is deeply loved and cherished by people all over India. It is a versatile dish that can be customized to suit individual preferences and tastes, and there are endless variations and combinations to explore. Whether you prefer the bold and spicy flavors of Hyderabadi biryani or the delicate and fragrant Lucknowi biryani, there is something for everyone to enjoy.

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Suji ka Halva: An Iconic Recipe, More than just an Everyday Recipe

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SnackTeam
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suji ka halwa

Suji ka Halva is more than just a dessert – it is a cultural icon in India, enjoyed by people of all ages and backgrounds. This delicious and traditional dessert is made with semolina, ghee, sugar, and water, and it is usually flavored with cardamom, saffron, and various nuts like almonds, pistachios, and cashews.

The taste of suji ka Halva is rich, creamy, and nutty, with a perfect blend of sweetness and spices. The roasted suji gives the dish a slightly grainy texture, which is complemented by the soft and chewy texture of the nuts and raisins. The fragrance of the ghee and cardamom adds a beautiful depth to the dish and leaves a heavenly aroma in your kitchen.The aroma of warm ghee filling your kitchen as it slowly melts in a pan feels no less than heaven. The fragrance of cardamom wafting through the air as you roast golden brown suji to perfection. 

Here’s a recipe for this popular Indian dessert:

Ingredients:

  • 1 cup semolina (suji)
  • 1/2 cup ghee
  • 1 1/2 cups water
  • 1 1/2 cups milk
  • 1 cup sugar
  • 1/4 teaspoon cardamom powder
  • A handful of chopped nuts (almonds, cashews, pistachios)
  • Raisins for garnish

Instructions:

  1. Heat the ghee in a pan on medium heat. Add the semolina and stir-fry for 6-7 minutes, or until the semolina is golden brown and fragrant.
  2. In a separate pot, heat the water and milk on medium heat. Bring it to a boil.
  3. Reduce the heat to low and slowly add the roasted semolina to the pot, stirring continuously to avoid lumps.
  4. Add the sugar and cardamom powder and stir well. Cook for 5-7 minutes or until the sugar is completely dissolved and the mixture has thickened.
  5. Add the chopped nuts and stir well.
  6. Cook for another 2-3 minutes, or until the nuts are lightly roasted and the Halva reaches your desired consistency.
  7. Garnish with raisins and serve hot.

In Indian culture, suji ka Halva is often served during festivals, religious ceremonies, and special occasions like weddings and birthdays. It is a symbol of hospitality, warmth, and generosity. It is also believed to have healing properties and is often served to people who are recovering from illness or childbirth as semolina, the main ingredient in Suji ka Halva, is a good source of protein, fiber, and various vitamins and minerals, including iron, magnesium, and phosphorus. It also has a low glycemic index, which means it is less likely to cause a sudden spike in blood sugar levels.

However, the addition of sugar and ghee can significantly increase the calorie and fat content of this dessert. Ghee, in particular, is high in saturated fats, which can raise cholesterol levels and increase the risk of heart disease. To make Suji ka Halva healthier, it is recommended to use less sugar and ghee and substitute it with healthier options like honey or jaggery. Additionally, adding more nuts and dried fruits to the dish can increase its nutritional value and add a natural sweetness.

But don’t worry, consume this in moderation and you will still be just fine so don’t think too much and just indulge in this delight! 

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Chennai-Based BVK Biryani Launches India’s First Unmanned Takeaway; People Cannot resist it

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BVK

The concept of an unmanned takeaway ordering experience center may seem new and innovative to some, but it is not entirely unheard of. With the rise of digital technology, many businesses are adopting new and creative ways to cater to the changing demands of their customers. 

BVK Biryani’s unmanned takeaway ordering experience center is one such example of how businesses are embracing technology to offer a more efficient and convenient experience to their customers.

By eliminating the need for human intervention in the ordering process, BVK Biryani’s pop-up shop has managed to streamline the entire experience of ordering food. Customers can quickly browse through the menu on the touch screen, place their orders, and make payments without any unnecessary interruptions. The process is not only seamless but also incredibly fast, which is a significant advantage for those who are always on the go.

While the convenience of the unmanned takeaway ordering experience center is undeniable, some people have raised concerns about the impact it may have on human jobs in the future. As more and more businesses adopt similar technologies, it is not hard to imagine a scenario where robots and automation take over many jobs that were previously done by humans. 

However, it is important to note that technology has also created new job opportunities in areas such as software development, data analysis, and customer service.

Moreover, the success of BVK Biryani’s unmanned takeaway ordering experience center depends on a human workforce to manage the backend operations, such as preparing the food, stocking the shop, and ensuring that the technology works smoothly. Therefore, it is unlikely that technology will completely replace the need for human workers in the food industry.

BVK Biryani’s unmanned takeaway ordering experience center is a great example of how technology can be used to improve customer experiences. While there are valid concerns about the impact of technology on human jobs, it is essential to embrace innovation and find ways to leverage it for the greater good. As technology continues to evolve, businesses must adapt and innovate to stay relevant and meet the changing demands of their customers.

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Man attempts to order Bhang ki Goli on Zomato, Delhi Police Responds to the Tweet

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bhaang

In India, Holi is one of the most vibrant festivals celebrated with great enthusiasm and joy. The festival is a time of fun and frolic, where people splash each other with colors, dance to music, and relish traditional delicacies. One such traditional delicacy is Bhang, a cannabis-derived substance that is consumed during Holi and Shivratri.

Bhang has been a part of Indian culture and traditions for centuries. It is believed that Lord Shiva himself consumed Bhang, which is why it is associated with the festival of Shivratri. Similarly, during Holi, people consume Bhang in various forms such as Bhang Thandai, Lassi, Ladoo, and Pakore. It is said that consuming Bhang adds to the exuberance of the festival and enhances the festive spirit.

Recently, a humorous incident related to Bhang and Holi took place on social media. Zomato, a popular food aggregator, shared a witty post on Twitter about a man in Gurugram who repeatedly attempted to order “Bhang ki Goli” through their app. 

The tweet went viral and sparked a series of humorous responses on the internet. Even the Delhi Police joined in on the fun, responding to the tweet with their own humorous take on the incident.

While Bhang consumption is legal in India, it is important to note that driving under the influence of any intoxicating substance is a punishable offense. Keeping this in mind, the Delhi Police issued a statement on the deployment of police personnel during Holi to ensure compliance with traffic rules and prevent drink driving. Their strategy includes the deployment of 800 traffic police personnel, 150 company security personnel, and 9,000 local police. 

Additionally, they will be employing 1,300 motorcycle patrolling teams at 283 locations in Delhi to keep a check on violators. This approach aims to encourage people to enjoy the festivities without breaking the law and to ensure the safety of everyone during the festival.

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