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Shah Rukh Khan’s Funny Tale amid Pathaan’s Success: John Abraham’s Pasta Moment!

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Shah Rukh Khan abs

The January 25 release of Shah Rukh Khan’s comeback movie, “Pathaan,” has already surpassed a number of milestones at the box office. The movie, which also stars John Abraham and Deepika Padukone, is reaching new heights of success every single day. 

The Spy Thriller is Shah Rukh Khan’s first movie in four years following the 2019 release of “Zero”. 

Shah Rukh Khan shared some amusing tales and behind-the-scenes details about the making of “Pathaan” with the media after the movie’s release. He claimed that Shah Rukh Khan absolutely hated the unique,  home-cooked spaghetti that John Abraham used to deliver to the movie set.

Funny Foodie Story told By Shah Rukh Khan!

“John’s spaghetti is in the works.” John Abraham prepares a special pasta. Sirf apna pizza khau, iska pasta kabhi na khau, main soch raha hu. “I’m thinking about eating only my pizza and avoiding his homemade pasta,” Shah Rukh Khan said in the video. He went on to say that John Abraham would offer him his homemade spaghetti and that he would bring homemade pizza to the set. 

“The movie had just one mistake, but I was unable to mention it aloud due to my love for John.” “However, I want to express myself fully today,” he admitted.

He truly begged John Abraham to “stop eating that pasta,” saying, “Bhai, woh pasta, tu bhi khana chhod de.” “He has an unpleasant taste.” The pasta has a very distinct flavor. Aisa lagta hai, 20 saal cupboard mein rakha hai aur nikal ke chabana shuru kar diya. It appears to have been kept in the cabinet for 20 years before being pulled out and served, as Shah Rukh Khan stated. 

SRK also said that John Abraham would only consume his homemade spaghetti and nothing else. “And he only consumes that.” cardboard, cardboard, cardboard, cardboard, pasta, pasta, pasta!”

Shah Rukh Khan surprised fans with a surprise appearance in Ranbir Kapoor and Alia Bhatt‘s blockbuster “Brahmastra” on the professional front. Along with “Pathaan,” he can’t wait for “Jawan” and “Dunki” to come out this year. Additionally, Khan will make a cameo appearance in “Tiger 3,” which stars Salman Khan.

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Indian fast food joint Chaiiwala enters UK; opens its first drive-through location

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KFC, McDonald’s, and Starbucks spring to mind when we discuss drive-through eateries. In India, the drive-thru idea of international restaurant chains is quite common, but it appears to be the opposite outside. A well-known chain of Indian restaurants, Chaiiwala has launched the UK’s first drive-thru restaurant. This only serves to highlight how Indian cuisine is becoming more and more well-known outside of India. 

Indian street food is already incredibly popular in our nation; it’s amazing to see it gaining similar popularity abroad, and not only among individuals with similar tastes. Nothing is shocking about this, though, because no one can resist the allure of our street food.

Chaiiwala is the restaurant that has launched the drive-thru location. The renowned restaurant first opened its doors in Delhi in the 1920s and then developed locations in the UK, where it now serves Indian street food and beverages. It is certain to increase the popularity of Indian food with its new drive-through restaurant on Manchester Road in Bolton.

The enticing menu is Chaiiwala’s biggest feature. All of our favourite Indian dishes, like aloo tikki burgers, butter chicken rolls, aloo paratha, Mumbai mac ‘n’ cheese, and pani puri, are offered here. Even the beverage menu is intriguing, offering drinks like pink chai, nimbu pani, garam chocolate, and kadak chai. All the things are reasonably priced, as we would anticipate.

There are currently more than 70 Chaiwala restaurants around the world, most of them in the UK. The brand’s first-ever offering is the drive-thru location.

Indian street food appears to be sweeping the globe. A desi street food restaurant in the US called “Chai Pani” recently won the James Beard Foundation Awards in Chicago’s “America’s Most Outstanding Restaurant” category. The same organization gave Indian-born chef Chintan Pandya of the New York City eatery Dhamaka the James Beard Award for “Best Chef: New York State.”

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Kichdi: India’s Superhero food that is must for a Healthy Lifestyle

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The Indian superfood we need to speak approximately isn’t a seed, flower, herb, or spice. Yet it’s by far every one of our favourite meals. If you grew up in India, the probabilities are you adore and adore this too. 

Yes, the desi superfood that we’re speaking about, is khichdi. This combo of rice and lentils has been a staple for Indians for centuries. Almost every city, state, and area in India has its call and twist for khichdi.

From the travels of Jean Baptiste Tavernier withinside the 1600s to the kitchens of the Mughal generation that gave the standard dish an imperial twist, khichdi has determined numerous mentions at some point in history. Did you already know that Ayurveda sings praises for its recovery abilities? Ancient texts name it a tridoshic meal as it facilitates altering the 3 doshas or energies that affect your bodily and intellectual processes.

An entire protein that packs a dietary punch, khichdi is great to use on your intestine and digestive system. It cleanses and rejuvenates your system, can assist enhance liver features,s and combat situations like ulcers and acidity.

Want to provide it with a dietary enhancement and improve its recovery properties? Cooking it withinside the framework of nature and including anti-inflammatory spices like turmeric (haldi) and cumin (jeera) can improve its recovery properties.

Why do we name Khichdi a superfood?

It is one of the maximum easy but most powerful superfoods our historic Indian knowledge and lifestyle have blessed us with. It is excessive time that we redefine superfoods. When we permit meal lobbies to outline what a superfood is, those are repackaged and offered at exorbitant charges overnight. So, we want to reclaim our strength to begin labelling superfoods.

Look at our conventional Indian cuisine, wherein our ancestors used meals as medication for years and years. When we are saying meals as medication, this doesn’t imply that you leap off all of the meds and use them as a replacement. It works hand-in-hand. 

Believe us, whilst you begin the use of meals and lifestyle as a medicinal drug, there’s a massive opportunity that you could paint together along with your docs to wean off your medicinal drug in maximum cases. There is a huge fee for going again to our roots and relishing khichdi.

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Winter Special Gajar Ka Halwa Recipe!

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Gajar ka Halwa

Gajar ka Halwa, also known as “Carrot Pudding,” is a traditional dessert that is popular in India and Pakistan. It is made from grated carrots, milk, sugar, and ghee (clarified butter), and is often garnished with nuts such as almonds and pistachios.

Significance: Gajar ka Halwa holds a special place in Indian cuisine and culture. It is a traditional dessert that is often served at weddings and special occasions. Its sweet, rich taste and creamy texture make it a beloved treat among people of all ages.

Taste & Cultural Aspect: The taste of Gajar ka Halwa is sweet and creamy, with a hint of nuttiness from the ghee and nuts. The texture is smooth and velvety, making it a perfect dessert to end a meal. The dish has a rich cultural significance as it is often made during festivals like Diwali and enjoyed by families and friends.

Cuisine:

Gajar ka Halwa is a popular dessert in Indian and Pakistani cuisine. It is a traditional dish that has been passed down for generations and is enjoyed by people of all ages.

Consumption Times Gajar ka Halwa is typically consumed as a dessert, after a meal. It can be enjoyed warm or cold and can be served with a scoop of vanilla ice cream for added flavor.

Combos to Try:

Gajar ka Halwa can be enjoyed on its own or paired with other traditional Indian desserts such as Ras Malai or Kulfi. It can also be paired with a hot cup of chai for a comforting and satisfying treat.

Who Can Consume This?

Gajar ka Halwa is a dessert that can be enjoyed by people of all ages. It is a popular treat among vegetarians and can be made without ghee for those who follow a vegan diet.

Nutritional Value:

Gajar ka Halwa is a rich and indulgent treat, but it can also be a source of vitamins and minerals. Carrots are a good source of beta-carotene, which is converted to vitamin A in the body, and also contain vitamin K, potassium, and fiber.

Health Benefits:

Carrots are known for their high beta-carotene content, which may help to protect against certain types of cancer and also promote healthy vision. Gajar ka Halwa can be a good source of vitamin A and potassium, which are essential for maintaining healthy skin, teeth, and bones.

Gajar Ka Halwa ingredients

Ingredients!

  • Grated carrots (1 kg)
  • Milk (1 liter)
  • Sugar (1 cup)
  • Ghee (1/2 cup)
  • Chopped almonds and pistachios for garnishing

Instructions for Gajar Ka Halwa:

  1. In a heavy-bottomed pan, heat the ghee and add the grated carrots. Cook the carrots on medium heat until they become soft and start to change color.
  2. Add the milk and sugar and stir well. Cook the mixture on low heat until the milk has been absorbed and the halwa has thickened.
  3. Garnish with chopped almonds and pistachios and serve warm or cold.

Read more articles: The Best Source of Vegetarian Protein for You is Extremely Affordable and Organic

Variations of the Dish Gajar ka Halwa can be made with different types of nuts, such as cashews or walnuts, for added flavor and texture. It can also be made with condensed milk for a richer and sweeter taste.

Certainly! Here’s an updated paragraph with the “khoya” keyword:

Gajar ka Halwa, a traditional Indian dessert, is cherished by individuals of all ages. Its sweet and creamy taste, enriched further by the addition of khoya, embodies a cultural significance that renders it a beloved treat. Enjoyed either on its own or paired with other traditional Indian desserts and beverages, it promises a deeply satisfying and comforting experience. Though it may contain higher levels of sugar and ghee, when prepared with fresh ingredients, it can also serve as a source of essential vitamins and minerals. Ultimately, Gajar ka Halwa stands as a delicious and comforting dessert, offering a nostalgic taste of traditional Indian cuisine.

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Enchanting Dining: Kashmir’s Gulmarg Welcomes a Mesmerizing Glass Igloo Restaurant

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SnackTeam
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glass igloo

Gulmarg, a hill station in Kashmir, has a new attraction for tourists – a glass igloo restaurant located amid snow-covered mountains. Kolahoi Green Heights, a hotel in Gulmarg, has claimed to have developed the first glass igloo restaurant in the valley, building on their success of earlier creating the valley’s first snow-covered restaurant.

Tourists can be seen flocking around the glass igloos in the region. They enjoy their meals and take photographs in this glass-wall restaurant.

In 2020, the hotel made the biggest Igloo in Asia, followed by the biggest Igloo in the world in 2021. Now in the current winter, they made a glass igloo, which is the first such igloo in the Kashmir valley.

Mesmerizing Glass Igloo Restaurant!

Hamid Masoudi, Hotel Manager, said, “We took this concept from Finland and built three igloos in the courtyard of our hotel which was not seen anywhere before. Then we also built three igloos at phase one of Gulmarg which are very much appreciated by the visitors here.”

He further said that an imported fabricated material has been used for this unique igloo. This unique glass-fronted restaurant keeps the interior heat insulated as well as offers the best views.

“Eight people can sit in it at a time in each of these glass igloos. We are trying to give a different kind of experience to tourists,” Masoudi added.

Sayakh, a Tourist to snow-covered Kashmir shared that he had come to the Kashmir Valley and wanted to spend time in Gulmarg and the glass igloo restaurant elevated his overall experience during his trip.

The tourist said, “Sitting in it felt like I was peering through the window of heaven. It doesn’t seem so cold as well in this glass-enclosed restaurant. The view outside with a cup of coffee and this unique experience, I consider myself lucky.”

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Hack-A-Cashew: The Program by CII and GIM aims to Boost Yield and Innovation in Goa’s Cashew Farming

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“Hack-A-Cashew,” a new program from the Confederation of Indian Industry(CII) and the Goa Institute of Management (AIC-GIM), aims to increase the cashew harvest in Goa. Startups and business owners are encouraged to come up with creative ways to improve the state’s cashew crop yield, quality, output, and value-added goods.

The cashew business in Goa has had to deal with the unusual problem of having plenty of lands but not using enough of it for cultivation. The “Hack-A-Cashew” program seeks to address these issues by fostering innovative concepts for mechanical, digital, agritech, value addition, and sustainable cashew production solutions.

The CII and AIC-GIM teams have met with a variety of cashew producers and industry professionals to better understand the problems they are facing in terms of production. Despite having a lot of uncultivated lands, these problems include a lack of geographical indication labelling and poor rates for cashew crops, which lead to low exports.

Startups that already offer services for other states, crops, or regions are also encouraged to apply for this program. These services can be tailored for cashews. The chosen startups will be given the chance to test their ideas in Goa and will be given money to scale up their solution, product, or prototype.

AIC-CEO, GIM’s Rajesh Joshi, said, “Through ground-breaking concepts and methods to boost cashew yield in the state, this one-of-a-kind program aims to revive the cashew ecosystem in Goa.” “We anticipate that the hackathon will provide a forum for concepts that can rekindle and reinvigorate interest in the different procedures involved in growing, producing, and processing cashew nuts while also giving them a competitive edge.”

Goa’s main cash crop is the cashew, and the “Hack-A-Cashew” program presents a special chance for the state to build on its long history of cashew farming and ensure the industry’s future success. Visit http://aicgim.in/hackacashew to apply for this program. Startups and business owners are urged to do so.

The “Hack-A-Cashew” initiative is a fantastic way for startups and business owners to have a positive impact on the cashew industry in Goa and possibly get funding to develop their solutions. 

By bringing together creative people and cashew professionals, this program hopes to bring back interest in cashew farming and make the different steps in making cashew nuts more efficient.

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Maharashtra will use contemporary farming technology in its jail farms

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Modernizing its prison system is what the Indian state of Maharashtra is doing. One way it does this is by utilizing modern farming technologies in the prison farms. In addition to increasing the total output and effectiveness of the farms, this action aims to give inmates useful agricultural knowledge and experience.

Traditional sources of food and revenue for the state in Maharashtra include the prison farms. They give the convicts access to fresh produce while also making money by selling extra crops. These farms have, however, encountered a number of difficulties, such as low productivity, outmoded agricultural methods, and a lack of qualified staff. These issues are anticipated to be resolved and marked advances made through the employment of modern farming technology.

Precision agriculture methods, such as precision irrigation, soil sensing, and data analysis, will be used in jail farms to integrate current farming technology. These methods will aid in maximizing crop production while lowering water use and boosting output. Additionally, precision farming will make it simpler to keep track of the development of crops and act promptly in case any issues arise.

The effectiveness of the prison farms will also be improved by the introduction of modern farming tools like tractors and other machinery. This will not only increase food production but also cut down on the amount of manual labor needed, allowing prisoners to concentrate on other things.

Utilizing modern farming technology would help the prison farms produce more while also giving inmates useful agricultural knowledge and experience. When they are released, this will make it easier for them to obtain jobs in the agricultural industry, decreasing the probability that they would go back to a life of crime. The inmates will receive instruction in using cutting-edge farming tools and methods, including soil analysis and crop management.

The surrounding community is anticipated to benefit from the application of contemporary farming technology in prison farms. A greater supply of fresh produce will be available because of the increased crop production, and it will be priced affordably in neighborhood markets. The local economy will receive a much-needed boost from this, and local residents’ quality of life will rise as a result.

In conclusion, the Maharashtra jail farms’ utilization of modern farming technology is a positive development for the state’s prison system. In addition to enhancing the farms’ productivity and efficiency, it will give the convicts significant agricultural knowledge and experience. In addition to enhancing the neighborhood economy and raising local residents’ standards of living, this will serve to lessen the risk that inmates will return to a life of crime.

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Srinagar Habra Joins India’s Budget Biryani Spots with 10 Rupee Biryani!

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10 Rupee Biryani

10 Rupee Biryani News: Srinagar Habra is one of the many low-cost, high-quality dining establishments in West Bengal. The 10-rupee biryani there is a surprise because it’s difficult to imagine that such a delectable dish could be so cheap. Originally an experiment, the vendor is now preparing two batches of biryani to meet the demands of diners of all ages.

West Bengal has a lot of cheap and tasty biryani options, like the chicken biryani at Annapurna Restaurant in Madhavpur, Diamond Harbour, which costs INR 50. The biryani, which is made with rice and bits of chicken, attracts visitors from all around the neighbourhood. Another choice is the locally well-liked 10-rupee chicken biryani sold in Srinagar Habra.

10 Rupee Biryani – Srinagar Habra!

The 10-rupee chicken biryani at Srinagar Habra is a favourite among locals and students. The biryani, which is served at noon, is made of rice and chicken chunks. Many people show up to eat it; some wait in line; some take one plate; and some take several platters. The biryani is a great choice for food lovers and is said to have a delicious taste.

For students to be able to afford a filling lunch or late snack, the seller started offering this inexpensive biryani.

The 10-rupee chicken biryani at Srinagar Habra began as a modest offering, but as word got out, it quickly gained popularity in the neighbourhood before the New Year. To satisfy the demand, the seller is now forced to prepare biryani on two different decks. In addition to chicken biryani, there is also mutton biryani, which costs 50 rupees. Customers can pay more for a larger amount.

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The vendor commonly referred to as “Biryani Kaku,” is committed to upholding good quality despite the affordable pricing and wants to make sure that everyone may experience the delectable biryani.

Students and other residents who are there for the biryani pack the area during lunch. Biryani Kaku is a well-known and adored character among students and foodies alike in Habra since a lot of people from the nearby districts travel there even in the evening to eat the biryani.

In conclusion, the 10-Rupee Biryani Secret at Srinagar Habra in West Bengal has become a sensation among locals and students for its affordability and delicious taste. The popularity of this biryani has grown to the point where the vendor, Biryani Kaku, has had to prepare biryani on two different decks to keep up with the demand. 

The 50-rupee chicken biryani at Annapurna Restaurant in Madhavpur, Diamond Harbour, is another popular option for those looking for a cheap and delicious meal. These low-cost, high-quality dining establishments are a testament to the fact that good food does not have to come at a high price and that everyone should have access to delicious and filling meals.

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Budget 2023 Unveils ‘Thalinomics’ Explained via Thali Meals

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Thalinomics

A concept termed “Thalinomics” has been proposed in the Economic Survey of India, which was released on Friday, to explain the price of a plate of food in the nation. The cost of a normal Indian “thali,” which typically consists of rice, lentils, veggies, and bread, is referred to as “thalinomics.”

According to the survey, the price of a thali increased by almost 10% in the last year, which is more than the rate of inflation as a whole. The survey also reveals differences in the price of a thali amongst the various Indian states, with the cost being highest in Delhi, the nation’s capital, and lowest in Bihar.

Thalinomics – Survey using Thali!

This novel method of examining how much food costs and how it affects the economy and society is called thalinomics. According to the study, thali prices are a more accurate reflection of the average Indian’s level of living than other metrics like the consumer price index (CPI) or gross domestic product (GDP).

The report also emphasizes the significance of food security in India, claiming that a population’s ability to get affordable, wholesome food is crucial for their overall well-being. According to the study, the government is acting to increase food security in the nation by increasing food grain production and putting the National Food Security Act into effect.

To sum up, Thalinomics’ inclusion in the Economic Survey of India represents a significant advancement in the study of food costs and their effects on the economy and society. The cost of a thali serves as a better gauge of the average Indian’s level of living than other metrics, and the poll emphasizes the significance of food security in the nation. 

The concept of thalinomics will help us better understand the cost of food and its influence on the economy and society. The government is taking initiatives to increase food security.

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ITC opens an INR 450 Cr food processing plant close to Hyderabad

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One of the biggest conglomerate businesses in India, ITC Limited, has announced the building of an INR 450 Cr food processing facility close to Hyderabad. The plant, which occupies a sizable amount of land, is a cutting-edge establishment furnished with the most recent infrastructure and technology to meet India’s rising need for processed foods.

The facility, which was built to offer consumers high-quality food goods, will create a variety of foods, including packaged food, snacks, and confectionery. A research and development facility will be included in the building to create cutting-edge and novel culinary products.

With elements like waste management systems and rainwater collection, the factory was created to be environmentally friendly. The business has also taken steps to make sure the factory runs in a socially responsible manner, with an emphasis on giving local communities access to employment opportunities and encouraging sustainable agricultural methods.

ITC Limited, which has been growing its footprint in the food industry recently, has taken a big step with the opening of this food processing facility. With its emphasis on premium goods and environmentally friendly processes, the company’s foray into the food processing industry is anticipated to significantly alter the industry.

The factory is anticipated to stimulate the local economy and give job possibilities to thousands of people in the area. To secure raw materials for the plant and to encourage sustainable agricultural methods, the company has also committed to collaborating closely with local farmers.

The Medak plant will have a worker composition that is consistent with ITC’s efforts to increase the engagement of women, with this facility employing 50% women across the board in manufacturing.

According to KT Rama Rao, Minister of IT, Govt of Telangana, the government is creating special zones for food processing on 10,000 acres of land, and one such zone with a total area of 1,400 acres is being developed in Gajwel.

The latest food processing facility in Hyderabad is a big step forward for the corporation and the Indian food processing sector. The facility is anticipated to have a good effect on the local economy and to provide employment possibilities for the locals, thanks to its focus on high-quality products and environmental methods. 

The corporation’s introduction into the food processing sector is evidence of its dedication to advancing ethical and sustainable business practices as well as its objective of giving consumers high-quality food items.

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