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

 The significance of sweetness is unparalleled in culinary practices. Sweetness has held a multifaceted role, where the taste transcends cultures and traditions, sometimes shaping the sensations and probabilities of new trade trends worldwide. The presence of sweetness throughout culinary history goes beyond simply satisfying the taste buds. It reflects human ingenuity and the ever-changing relationship between food and society. Through the centuries, sweets and desserts have become the main components of sharing happiness, warmth, and enjoyment.  Sugar is a unique ingredient that delights taste buds and is the beloved sweetening agent of food enthusiasts. Let’s delve into some fascinating sugar facts that will surely pique your interest.  The Indian Origin Sugar originated in the Indian subcontinent and has been consumed by humans since ancient times.  Oldest Form Of Sweetener After honey, sugar is one of the world’s oldest known sweeteners. Who Is The No 1 In Sugar Production? Did you know that Brazil, with its rich agricultural heritage, is the pioneer in producing sugar from sugarcane? India, China and Thailand are other leading countries in sugar production.   Sarkara Or Candied Sugar The word sugar is derived from the Sanskrit term ‘sarkara’, which means ‘ground sugar’ or candied sugar’.  Sugar As Currency The limited circulation of metallic currency in colonial Brazil during the 17th century led to the use of sugar as commodity money in trade.  Different Types Of Sugar There are ten regularly used varieties of sugar, each with distinct applications. White sugar, caster sugar, brown sugar, confectioner’s sugar, cane sugar, muscovado sugar or Barbados sugar, demerara sugar, coconut sugar, liquid sugar, and turbinado sugar. Art Of Sugar Sculpting Sculpting beautiful and intricate statues using sugar and its derivatives was a popular ancient culture. This was a part of grand feasts and special celebrations. Sugar Rush The term’ sugar rush’ refers to the rapid rise in energy levels and euphoria experienced after consuming food items with high sugar content.  Sweet Tooth The phrase ‘sweet tooth’ was first used in the 13th century to express a great liking for sweet dishes.  Sugar As A Spice? In Western countries, sugar was first introduced as a spice. It was the most luxurious food item that only elite-class people could enjoy.  Sugar As Medicine In ancient Greece and Rome and in some Western countries, sugar was considered a medicine. It was believed to have healing properties and was used to cure fever, cough, and many stomach disorders. The Sourness Beats The Sweetness. Lemons contain more sugar than strawberries. While strawberries contain 40% sugar, lemons have 70%. Their tangy taste is due to their overpowering acidic nature.  Do Cats Like Sugar? The fact is that cats do not have taste receptors for identifying sweetness. So they can’t enjoy sugar as a sweetener! 1Share