Creating healthy bowls is an art that encompasses taste, nourishment, freshness, and creativity in your diet. With vibrant ingredients, you can make a tasty treat. A combination of wholesome grains, fresh and juicy vegetables, and an appropriate portion of proteins and fats can make the healthiest grain bowl. You can enhance the flavour with delicious sauces and dressings and enjoy the taste in every bite.  Buddha Bowl – For A Healthy Healing Experience A Buddha bowl, a vegetarian delight, is a nutritional powerhouse that provides all the healthy ingredients in the right proportions, offering a balanced and satisfying meal. Follow these simple steps to create the healthiest Buddha bowl. It’s easier than you think!  Don’t hesitate to get creative with your Buddha bowl! You can go vegan by replacing paneer with tofu and adding nut butter to the mix. The possibilities are endless! You can try out these easy sauces for healthy bowl dressing. Creamy Avocado Dressing  Avocados make a perfect blend for salads and bowls, providing a creamy texture.  Avocado – 1 Big and ripened Peppercorns – ¼ spoon Chilli- 1 Lime juice – 2 tsp Olive oil Chopped coriander leaves Salt to taste Blend the scooped avocado with all the above ingredients until you get a creamy paste. Chill and use the creamy sauce to top your bowls.  Chipotle Sauce  Chipotle sauce, or dried jalapeno, is popular in salads and healthy bowl recipes.  Ingredients  Canned Chipotle peppers  Greek yoghurt – ½ cup Garlic pods – 2 or 3 Coriander leaves  Cumin powder – ½ tsp Salt to taste Olive oil- 1 tsp Mayonnaise – ¼ cup Gather all ingredients in the blender and blend until you get a smooth, cream-like consistency. Enjoy your bowl with spicy chipotle sauce! 1Share

Summer season is the ideal time to explore unique and exciting drinks that keep you hydrated and cool. While classic fruit punches and cool lemonades are always a hit, why not add excitement to your summer drink fiesta with innovative and kid-friendly recipes? This article is your guide to a collection of surprising and delightful summer drink recipes that promise to make lazy summer afternoons a lot more fun.  Honeydew Mint Magic  For a refreshing and tangy treat, blend chopped honeydew melon, lemon juice, mint leaves, and fresh honey with some water. Strain if needed, and add ice cubes to the juice. That’s it! You’re ready to experience the magic of this easy-to-make Honeydew Mint drink that will instantly cool you down! Grape Sarsaparilla Soda You need a bowl of fresh, cleaned black seedless grapes and sarsaparilla syrup for this. Boil the black grapes with a bit of water until they become soft. Once they cool, blend the grapes and strain the extract. Add three to five spoons of sarsaparilla syrup [or substitute with your favourite fruit syrup] and the required sugar. Blend well once again. Finally, add soda and chill the grape soda with ice cubes. Enjoy the distinctive taste of grape soda.  Coconut, Pineapple And Basil Smoothie Take a glass of fresh coconut milk and a bowl of pineapple chunks. Add some fresh [sweet basil or Thai basil] leaves to enhance the flavour. Add sugar as required. Blend thoroughly and serve with a scoop of vanilla ice cream or flavoured yoghurt for a creamy texture.  Cucumber And Mint Lemonade Blend fresh cucumber, mint leaves, lime juice, and water in a blender. Strain and remove the residue, and keep the juice in the refrigerator for cooling. After some time, add a spoonful of chia seeds [for added fibre and texture] and crushed ice cubes before serving.  Tropical Fruit Cocktail Blend pieces of mango, pineapple, and coconut milk with a handful of spinach leaves for extra nutrition. Refrigerate it before serving.  Watermelon Mint Coolant Blend mint leaves and watermelon chunks together and strain to take the juice. Add a pinch of salt and lemon juice to the watermelon mixture. Add chia seeds for an extra cooling effect. Enjoy with crushed ice cubes.  Ginger Buttermilk Drink Take thin and freshly prepared buttermilk, pieces of ginger, salt and a few lemon leaves in a blender and blend together. Drain the drink to remove residues. Keep the drink in the refrigerator. Enjoy the mildly spicy and salty buttermilk with a tangy twist.   1Share

Leaves are the oldest serving plates used before metal utensils and a gateway to a heightened sensory experience. Whether they are robust banana leaves, humble corn husks, or dried teak leaves, each type of leaf is unique when used as a serving plate or wrapping material for food. They bring distinctive culinary traditions to the dining table, infusing the air with their natural fragrance and enhancing the taste and texture of food.   They are readily available, free from harmful chemicals, and naturally biodegradable. Beyond their environmental benefits, these practices hold cultural significance, lending a unique aesthetic appeal to food items. But it doesn’t stop there. The future of the food industry has even more promise, with innovative culinary practices and sustainable packaging design.  Banana Leaves Food wrapped in banana leaves is a nostalgia for many. The aromatic taste and enhanced flavour make every food enthusiast crave more. In tropical regions, banana leaves are used as food packing or serving materials due to their ready availability and antibacterial properties. In southern India, Sri Lanka, Africa, the Philippines, etc., banana leaves are used as packing materials for various dishes, including steamed fish, rice cakes, and grilled meats, adding a unique touch to these cuisines.  Lotus Leaves Chinese food is wrapped in lotus leaves while being cooked. The leaves impart a fragrance to the cooked food and retain moisture.  Corn Husks Tamales, the famous Mexican delicacy, are cooked in corn husks. In many Latin American cuisines, corn husks are used as food wrapping material as they retain moisture and impart a distinctive flavour to the food.  Sakura Leaves Sakura mochi is a Japanese rice cake with an earthy, sweet taste. Salted and dried sakura leaves are used to wrap the rice cake, which can be stored or reheated to balance the sweetness.  Palm Leaves Palm leaves are utilised for food packing in regions with abundant palm trees, such as parts of Africa, Southeast Asia, and South America. They often line baskets or trays to serve food, providing a natural and decorative touch. Turmeric Leaves Turmeric leaves are widely used as aromatic agents or taste enhancers in various dishes. The most exciting use of turmeric leaves is as a wrapper for certain steamed dishes. Patholi, a Goan delicacy, is a perfect example. Dishes steamed with turmeric leaves enhance the taste to the next level.  Bamboo Leaves Bamboo leaves are commonly used in Japan and Korea to wrap rice dumplings. This traditional practice is associated with the Dragon Boat Festival and Korean Thanksgiving.  Fig Leaves The mild and naturally sweet flavour of fig leaves increases the taste of food when it is wrapped or preserved using fig leaves. Especially in Mediterranean cuisine, fig leaves are used to preserve olives and cheese.  Using leaves as food packaging showcases a harmonious fusion of tradition, sustainability, and practicality.   This fosters creativity and culinary diversity and contributes to a more sustainable food industry, inspiring a greener and delicious future.  1Share

A memory-filled culinary adventure is a dream of every food enthusiast. Travelling to different places, enjoying the food, and understanding the culture and food diplomacy are distinctive experiences we get from destination dining. Destination dining is more than just satisfying hunger; it’s about indulging your senses, connecting with local traditions, and creating unforgettable memories.   India boasts a vibrant culinary scene with diverse flavours, ingredients, and regional cuisines. We have some unique destination dining spaces offering exceptional dining experiences.  Wasabi by Morimoto – For international cuisines Would you like to try Japan’s most traditional dishes, such as Sushi and Sashimi? Renowned Japanese chef Masaharu Morimoto’s popular recipes are the main attraction at Hotel Wasabi by Morimoto, a unique Japanese restaurant in Mumbai. Chef Morimoto, known for his innovative and artistic approach to Japanese cuisine, crafts each dish with the finest ingredients, ensuring a culinary experience like no other. Indian Accent – A Blend Of Tradition And Modernity  Step into a world of culinary artistry at Indian Accent, a sophisticated restaurant in New Delhi. The menu is a mix of traditional Indian dishes and international flavours, all crafted with the finest ingredients. Each course is a masterpiece, beautifully presented and paired with selected wines from around the world.   Karavalli – Unlimited Coastal Experience Those who want to indulge in Indian coastal delicacies can visit Bangalore’s Karavalli, located at the Gateway Hotel. The hotel’s attractive ambience celebrates coastal cuisine from different parts of India, including Kerala, Karnataka, Goa, and Mangalore. With recipes passed down through generations, it creates a truly authentic and cultural dining experience.  Dakshin – For Traditional Food Lovers Are you a fan of traditional food items? Dakshin, located at the Crowne Plaza Chennai Adyar Park, is renowned for its authentic South Indian cuisine. The restaurant features specialities from Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka, offering a mouthwatering spread of dosas, appams, seafood curries, and traditional desserts. Kewpie’s Kitchen- Authentic Kolkata Cuisine  ‘The food at Kewpie’s Kitchen took me back to my childhood. It was like eating at my grandmother’s house.’ The visitors shared their experiences when they visited Kewpie’s kitchen in Kolkata. Kolkata’s Elgin Road is a quiet place where the Kewpie’s kitchen is located. This Bengali restaurant in Kolkata is famous for all types of Bengali dishes, both vegetarian and non-vegetarian. The restaurant is well-known among visitors for its homely ambience. Run by a Bengali family, the place offers authentic Bengali dishes prepared with traditional and local ingredients. The menu includes old-age recipes from Grandma’s kitchen. This restaurant also sets an excellent example by using eco-friendly materials such as terracotta plates, utensils, and banana leaves for cooking and serving.  1Share

 Vishu, the vibrant festival of Kerala, is a unique celebration of prosperity and cultural symbolism. It encapsulates the essence of happiness, hope, abundance, and cultural spirituality. Vishu is a collection of customs deeply rooted in Hindu culture, each with profound significance. Notably, the food items we receive from nature are a powerful symbol of prosperity.  Let us learn about cultural customs that symbolise abundance in our lives. Vishu Kani The day starts with the ritual of ”Vishu Kani.” Elderly family members arrange all the auspicious items beautifully in front of the god, which is the main ritual of Vishu. The items include gold, vegetables, fruits, flowers, crops, fabrics, etc. This is the first thing the family members see when they wake up. This creates a space that inspires and uplifts, setting the tone for a great year ahead. Vishu Kaineettom Elders gift money and gold to the family’s younger members and wish them good fortune in the coming year. This symbolic ritual is known as Vishu Kaineettom.  A Day Filled With Happiness Gathering with loved ones, sharing a hearty meal, and lighting crackers are all part of the fun of this festive tradition. The menu is dominated by unique dishes that are worth trying. There are a few special dishes that are a must-try for Vishu celebrations. Vishu Katta Some dishes will definitely take you to childhood memories. Vishu katta is such a dish which will make you nostalgic. Vishu Katta is made by steaming coconut milk, jaggery, and rice in a banana leaf.  Indulging your senses with the delectable aroma and flavour of this delightful treat is a different experience. Vishu Kanji The main ingredients of this rice soup are cooked rice and coconut milk. The taste is matchless when this kanji is consumed with a spoonful of ghee, traditional mango pickle, or dry mango chutney.  Vishu Ada  It is the season of jackfruit and mangoes. As these fruits are readily available, some special foods still hold centre stage during the Vishu celebrations. Vishu ada, a steamed rice cake made with jackfruit and jaggery, is one of them.   Jackfruit Payasam It is a must-try payasam recipe with a unique aroma and taste.  Ingredients Ripe jackfruit – 1 bowl Jaggery powder – ½ kilo Ghee – 3 tablespoon Thick Coconut milk – 1 cup Thin coconut milk – 2 cups Cardamom powder – ½ spoon Dry ginger powder – ½ spoon Chopped coconut – ½ bowl Preparation In a thick and large bowl, cook the ripe jackfruit until it becomes mushy. Combine the jackfruit and jaggery powder and mash them together. Add the ghee once the jackfruit paste has thickened in the pan with the melted jaggery powder.    Add thin coconut milk and dry ginger powder. Let the jackfruit cook in the coconut milk.  Once the payasam thickens and extra water content is released, turn off the stove and add thick coconut milk. Deep fry the chopped coconut chunks in ghee. Add cardamom powder to the payasam along with fried coconut chunks. Enjoy this aromatic, delectable Jackfruit payasam along with the feast.  1Share

Have you ever wondered how the dining customs of different cultures play a crucial role in shaping people’s cultural identity? It is fascinating to explore how certain dining rules and norms are deeply rooted in a community’s cultural fabric.   These rules passed down through generations, shape our routines, instil discipline, and intersect with cultural and religious beliefs. It is interesting when we venture beyond our own customs and learn about dining etiquette in diverse cultures. Italy In Italy, you should not ask for a cappuccino after 11 a.m. Italians consider it a morning drink, and consuming it later in the day is considered a breach of their cultural norms. It’s important to note that mixing seafood and cheese is an abandoned culinary norm in Italy. This is because the intense flavours of both can clash, and Italians prefer to savour the distinct taste of each ingredient.  If you are served with food or drink, refuse it politely before accepting it. (Don’t worry; it is regarded as an act of modesty.) Japan Want to impress your host? Then, you have to slurp your noodles to make them understand that you are enjoying the dish.  Don’t pass food from chopstick to chopstick. The Japanese consider it as a bad luck. Putting the chopstick upside down in a rice bowl is also a death ritual in Japan.  Thailand In Thailand, it’s important not to put a fork directly in your mouth. Instead, use the fork to take food and transfer it to a spoon before eating. This method is known as the ‘fork and spoon style’ and is widely practised in Thailand.  China  In China, pouring tea with both hands is not just a gesture. It is an act of profound respect.   When you eat fish, never flip your fish, as it is considered bad luck.  Also, always remember to leave some food on your plate.  India In India, dining etiquette emphasises healthy eating. Indians prefer eating with their right hands, which is common in many other cultures.  In some parts of India, banana leaves are used instead of plates, a tradition that is also found in other tropical countries.  France Want to break the bread? People in France prefer using your hands instead of a knife. Also, place the bread on the table first and then on the plate.  Pair your red wine with meat and white wine with seafood. It is a common food pairing rule in France. Chile  In Chile, people do not use their fingers when eating. They carefully choose a good knife or spoon for that.  Touching the table with your hands is also not good dining etiquette, according to them.  Egypt and Portugal Do you know how Egyptians show respect and trust to their chefs?  They don’t ask for salt and pepper when they eat! This indicates that the food is well prepared and includes all the ingredients in the correct measurements.  1Share

The holy month of Ramadan is a time for reflection and enlightenment. It is a month of communal gatherings during which gratitude, solidarity, and sharing are imbibed.  Here are two tasty Arabic recipes to try out during Ramadan. Arabic Harees: The Traditional Taste of Ramadan. Arabic Harees, a dish that unites communities during the holy Ramadan, is more than just a recipe. It symbolises the spirit of sharing and togetherness. It is prepared with wheat grain, meat, and ghee, inviting everyone to take part in the communal meal.  Ingredients Harees (Whole wheat kernels) soaked for at least 8 hours – 2 and1/2 cups Meat – 1 kilo  ( Here, you can use boneless chicken or lamb meat.) Chopped Onion – 1 big Garlic – 4 ( minced) Ground Cardamom, -1 tsp Ground Cinnamon – 1 tsp Ground Black pepper – 1 tsp 1 cup broth or water Ghee – as per your taste Preparation In a large pot, heat ghee and add chopped onion and garlic. Saute until the onions are fried and turn golden brown.  Add chicken or lamb pieces to the pot and shallow fry them with the onion mixture. Add the ground powders and saute well.  Pour enough water or meat broth. Let the meat cook thoroughly. Remove the pot from the stove and set it aside. Add enough water or remaining broth to the soaked wheat kernels in another bowl. Bring it to a boil until the wheat grains cook well and become porridge-like in consistency.  Combine the cooked meat with the wheat porridge. Delicious Arabic Harees is ready to serve.  Serving tips: Harees is usually served with hot ghee or lemon juice. You can top them with ground pepper, cinnamon powder, or herbs.  Qatayef:  Delicious Dumplings With a Unique Twist Qatayef, a speciality of the Ramadan feast, is a dessert that is as unique as the holy month. These Arabic sweet dumplings are filled with rich cream, nuts, and aromatic spices, creating a distinctive taste and texture. Ingredients  Maida – 2 cups Semolina – for the crispy texture Sugar – 1 tbsp Baking powder – 1 tsp Yeast – 1 tsp 2 cups Warm water Filling  Almonds, Pistachio, Cashew (Chop the nuts and keep them aside.) Powdered Sugar – ½ cup Cinnamon powder – 1 tsp Nut butter or cream – as required Preparation For the batter, Mix all-purpose flour, yeast, sugar, salmonella, and baking powder with hot water to form a clear, loose batter similar to that of dosa batter. Set it aside for 30 minutes. In a bowl, mix chopped nuts, sugar, and cinnamon powder.  Add a portion of sugar to the nut butter. You can add any flavouring agent to the butter.  Make small pancakes with the maida batter. On each pancake, place a spoonful of the chopped nut mixture along with nut butter.  Wrap the pancake, close the edges, and fry it in clarified butter or ghee until it turns golden brown. Drizzle honey or maple syrup on the dumplings. Garnish with chopped nuts and serve the special Arabic Qatayef.   1Share

Food and religion are intricately woven into Indian culture with a unique twist. We delight in experimenting with diverse tastes and flavours. We find satisfaction in crafting one-of-a-kind food offerings for our gods, festivals, and ceremonies. Delectable feasts are the hallmarks of our special occasions. The preparation, sharing, and consumption of food items hold deep religious significance, making them more than just a meal.  The Offering  Food preparation and consumption are interconnected with religious rituals. In every religion, we follow a ritual when we offer food to gods. The offerings are considered sacred. In Hinduism, the food and water provided during worship are known as ‘Prasadam’.The act of offering food is not only a symbol of gratitude and devotion but also a way of expressing our humble submission to a higher power. Fasting – The Ritual Of Connection Fasting, a profound aspect of our culture, is intricately woven with wellness and spirituality. Fasting is when we abstain from eating or limiting our food intake, allowing us to delve deeper into our spiritual selves, cleanse our bodies, and reap numerous health benefits. This practice nourishes our souls and rejuvenates our bodies, serving as a testament to the spiritual depth of our culture.  Feasting – Appreciation And Gratitude Feasting, a time of joy and celebration, is the opposite of fasting. It is a moment when we come together, share in a delicious feast, and learn to appreciate the food we eat. It is a time of gratitude for the abundance we enjoy, a testament to the richness and vibrancy of our culture.  Communal Meals – The Joy Of Sharing Communal meals, a practice embraced by various cultures worldwide, always hold a special place in our hearts. They are a symbol of generosity and hospitality, a time when people gather and share the food they prepare. This tradition fosters community communication and bonding, reflecting our commitment to solidarity and social justice practices.  Food Ethics Foster The Values. Food ethics is a value system primarily based on promoting sustainable food items equally to everyone. This mission concerns insecurities related to food and healthy eating.   Food takes on symbolic meanings in various religious stories, serving as a conduit for spiritual blessings. In some narratives, food symbolises fortune, good health, a healthy body, and a long life. In Hinduism, we worship gods and goddesses who are considered to be the deities of food. According to our belief system, pleasing these deities or feeding the animals can bring good fortune and abundance to one’s life. Thus, if we continue to explore the connection of food with various religious and social practices, we will gain a deeper understanding of its association with faith and social experience. Food will give us insight into the values, symbolism, and sacred narratives that shape religious life and nourish the body, mind, and soul. 1Share

 The summer holidays have begun, and it’s time to take a break and unwind. Creating delicious flower dishes is an art. These flowers add a burst of colour and aroma to your dishes and enhance your culinary experience with their unique taste. Whether you’re adding them to salads, infusing syrups, or using them as dessert garnishes, edible flowers provide a sensory journey that delights the palate and captivates the eyes.  Immunity Boosting Rosepetal – Jaggery Syrup Rose petals are cooling agents and taste enhancers. Ingredients  Rose petals – 2 bowls Jaggery powder – 1 bowl Turmeric powder – 3 teaspoons Cardamom powder – as per the taste Lemon juice – of 1 lemon Preparation  Special tip: To make the recipe healthier, we suggest preparing it in clay pots. Also, use natural, pest-free flowers from your garden.  Step 1: Wash the rose petals two to three times. Boil the petals in water for a few minutes till the colour changes to pale white. Then, strain and keep the rose-infused water aside to cool.  Step 2: Melt the jaggery powder and make jaggery syrup. Filter the syrup to remove impurities.  Step 3: Mix rose water and jaggery syrup in a clay bowl. Boil for a few minutes, let the syrup thicken, and reduce the quantity. Add turmeric powder. Switch off the stove. Wait until the syrup becomes cool.  Step 4: Once the rose jaggery syrup cools, mix it with lemon juice and cardamom powder. Immunity-boosting Rose Jaggery syrup is ready. Step 5: Transfer the syrup to a clean glass jar. You can store it in the refrigerator.  Consume this immunity booster syrup daily on an empty stomach for better results. It is ideal for kids and adults. Moringa Flower Stir Fry It is no wonder that we call moringa a ‘miracle tree’. The fruit, leaves, and flowers are packed with lots of nutrients and used for various dishes. Moringa blossoms are the perfect add-ons for gravies, soups and stir-fries. Here is a mouthwatering recipe for Moringa poo stir fry.  Ingredients  Drumstick flowers – 2 cups Fresh Grated coconut – ½ cup Turmeric powder – 1 tsp Salt – to taste Green Chillies – 2 Shallots or small onions – a few Mustard seeds- 1 tsp Curry leaves  Oil Preparation Step 1: Clean and wash the Moringa flowers.  Step 2: Heat two or three spoons of oil in a clay pot. Add the mustard seeds and let them split. Add the chopped onions and curry leaves. Saute until the onions turn pink.  Step 3: Add cleaned, fresh Moringa flowers. Mix well. Add salt and turmeric powder. Saute for some time. The moringa flower will start softening and changing colour. Keep the flame low and cover the bowl. Wait for a few minutes until it cooks well. Step 4: Grind the coconut and chillies together without water. Combine the coconut-chilli mixture with the Moringa flower mixture. Saute well and switch off the flame. Enjoy with hot rice and ghee.  1Share

Edible flower cookery is a unique culinary art that incorporates flowers into cooking. Flowers add an unalike aroma, colour and taste to dishes. However, the cherry on top is the abundance of nutritional value of such recipes.  Yes, most edible flowers are high in antioxidants. Some examples of edible are Kimshuka, roses, hibiscus, Kadamba, Mahua, Agathi, Vazhai poo, and Moringa blooms. It would be fascinating to discover the culinary uses of these flowers, which are not familiar ingredients in everyday cooking. Gulab aka Rose  Roses are widely used in sweet dishes and desserts in Asian and Western countries. Paired with honey and turmeric, dried rose petals are an immunity booster. Their lovely colour and sweet scent enhance food’s visual appeal and flavour. That is why rose petals and rose essence are added to many drinks and desserts as an aromatic agent. The North Indian delicacy known as Gulkand is prepared with dried rose petals.  Agathi Poo aka Agastya One plant that has excellent therapeutic benefits in Ayurveda is Agathi, also known as Agastya. The plant was believed to be named after sage Agastya. The leaves and flowers of this plant are used as natural medicine for many ailments. These red and white flowers curved outward like a bird’s beak are known as the ‘hummingbird flower’ in English. In the villages in Tamil Nadu, Agathi poo is used to make poriyal( Stir fries), curries, fritters, and chutney. Moringa Flower The fragrant white flowers from the Moringa tree have a subtle sweet taste. These edible flowers are famous for their benefits to the body by supporting the digestive system and regulating blood pressure. They are tasty alternatives to vegetables when making fritters, stir-fries, poriyals, and gravies.  Vazhai Poo, aka Banana Flower Banana flower is also a superfood because of its outstanding medicinal properties. Banana blossoms are widely used in Indian culinary practices. In South India, it is known as Vazhai poo, which is a main ingredient in stir-fries, pakodas and cutlets. It tastes awesome when cooked with grated coconut, chillies and spices. Aparajita Flower, aka Butterfly Pea The tea made from aparajita flowers is one of a kind. It has a stunning, enchanted blue hue that transforms into a deeper purple when combined with acidic liquids, such as lemon juice. Dried and cleaned aparajita flowers are used to make the tea. Because of their sacredness, aparajita flowers are often included in temple pujas. The flower petals are used in natural medicines due to their medicinal value. Hibiscus Flower Hibiscus, especially the red variety, is widely used in drinks and dishes as a taste infuser and colouring agent. It is also a main ingredient in herbal teas and jams. While hibiscus is known for its health benefits, consuming it during pregnancy or nursing can pose potential risks. To ensure your and your baby’s safety, it’s best to avoid foods that contain hibiscus during this time. 1Share