Covid 19 has a substantial impact on the immune system of a person.

To maintain health, you need to provide required nutrition to the body. Eating right kind of food at the right time can help build strong immune system as well as give strength to people recovered from Covid. 

The food you consume plays a major role in how fast you recover. Having the right knowledge about food on what helps and what harms leads to faster recovery. 

As patients who have tested positive for covid 19 face symptoms like gastrointestinal problem, loss of smell, loss of taste, swallowing difficulties, the diet needs to be focused and well balanced. 

It is also crucial to understand the comorbidities of the patient like hypertension, diabetes, kidney disease and cardiac problem in order to choose the right type of diet. Your exercise routine and the food you eat determine your rate of recovery. 

Listed below are the few suggestions of eating healthy food for patients who have recovered from Covid 19 –

Keep your calorie intake in check – Say no to empty calories

In most cases, obese patients suffer from respiratory problems, weakened immune systems, and reduced lung volume. They are more vulnerable to develop pneumonia and cardiac issues. Hence, it is important to keep a check on your weight and calorie intake.

However, additional amount of energy is required after recovery from Covid infection to cope up with the daily activities. This additional energy requirement is catered to with the intake of food like rice, potato, whole grain, cereals in your diet. It is best to avoid empty calories like junk food or sugary beverages. 

 A big yes to protein rich food

It is recommended that recovering patients should consume 1.2-1.3 g/kg of protein per day. Include whole grains, lentils, legumes, dairy products, soy products, nuts and seeds in your diet and for non-vegetarians, chicken, eggs and fish will be recommended. 

Consume more fruits and vegetables

Fresh fruits and vegetables are filled with dietary fibre, folate, vitamins, minerals and antioxidants. Include all of them in your diet for a better result. 

Add immunity-boosters in your diet

Many fruits, vegetables and herbs have the immunity-boosting properties as they have phytochemicals and bioactive compounds. 

Do not forget to hydrate yourself

Infections can dehydrate the body. Therefore, it is important to rehydrate when you are recovering from Covid. Drink 8-10 glasses of water every day. Consume broths, soups, and other juices as part of your daily diet.

Follow these tips when you are recovering from Covid: –

• Always opt for fresh fruits and vegetables instead of frozen ones or the packed ones with conservatives.  
• Make sure the food is freshly cooked and try to consume home cooked food as much as possible.
• Ensure you follow the hygiene protocols. Wash vegetables and fruits before use and wash your hands before and after eating.
• The loss of taste and smell may make you feel full very fast. Consume food in smaller quantity but make sure they are frequent meals.
• Do not avoid eating food if you have sore throat or difficulty in swallowing. Consume soft and mashed food. 
• Ensure proper sleep at night. Short exercise routines for smaller duration will also help. 

It is not only the people who have recovered from Covid should be concerned about the kind of diet they have to follow. Even people who are having mild symptoms or asymptomatic and at home quarantine are also have to be careful about their diet for faster recovery. Listed below are the few tips which they can follow. 

• Consume sufficient water. Staying hydrated is the best way to avoid any harmful effects of Covid-19.
• Protein consumption is necessary to take care of the damaged tissues and muscles. Besides, it also helps to recover from post-disease weakness.
• Micronutrients should also be consumed as it plays a key role to strengthen the immune system. Vegetables, fruits, nuts and seeds are some of the major sources of micronutrients.
• Similar to proteins and nutrients, calories are also important for the body. Calories can generate energy, which helps our body to fight any disease. 
• Select food which are easy to digest. It is important that you stick to home-cooked meals that are prepared in hygienic conditions.
• Limit your salt and sugar intake. 
• Fibre rich food leads to healthy digestive system and offers a prolonged feeling of fullness which helps prevent overeating.
• Avoid alcohol intake. Alcohol is not a part of a healthy diet. It also weakens the immune system. It’s heavy use undermines your body’s ability to cope with infectious disease, including COVID-19.

Consuming nutritious food is a vital part of living healthy. The food we eat should be giving strength to our body. Also, after the illness it is mandatory to eat well to come out of it. 

CAH – Hebbal

By Ms. Sherly Ganesh, Head of Nurition and Dietics, Columbia Asia Hospital Hebbal (A unit of Manipal Hospitals)

Summer is synonymous with the most beloved fruit of all time- Mangoes. Mango is the ingredient of several delicious summer-time desserts. Mango Desserts are not only refreshing but are extremely delicious and a must-have for the season. Crowne Plaza, Pune, brings you 3 easy dessert recipes that you can prepare for yourself and your family this summer.

1) Aamras  (Mango Nectar)

Aamras is a popular dessert or sweet from the western Indian states of Maharashtra and Gujarat.

What is Aamras? (Mango Nectar)

Aam Means mango & Ras Means juice. so literally the word Aamras means mango juice. Basically, aamras is plain mango puree or pulp. You can also call it mango nectar. aamras is a summer delight in a bowl. One recipe which I make at times during weekends in the Indian summers is Aamras poori.

Traditionally aamras is served with Poori and this combo of Aamras Poori is liked by many people and is quite popular. But aamras can also be had after a meal or as a sweet dish, dessert or just about at any time. Recently a reader had also mentioned that Neer Dosa can be served with aamras.

Tips for making aamras recipe

• Mostly, the Alphonso variety of mango is used for making aamras. Though you can also make it with any sweet juicy mangoes. Just make sure the mangoes are not fibrous.
• I never add any milk or water when preparing aamras as we have it with pooris or chapatis. But if you want you can thin down the consistency by adding some water or milk.
• As a reader has mentioned below, The Gujarati aamras has a bit of dry ginger powder(saunth) added to them. This helps in digestion as the aamras are also topped with a bit of ghee.
• In the Maharashtrian version, cardamom powder is added. I usually add cardamom powder and saffron. Sometimes I also add chopped dry fruits.

Note: the amount of jaggery or sugar depends on the sweetness of mangoes and your individual preference for sweetness. If the mangoes are tangy, then you could add some sugar and jaggery. But if the mangoes are very sweet, you need not add any sweetener.

Ingredients

400 grams mangoes or 2 large Alphonso or 3 to 4 Kesar mangoes

½ teaspoon cardamom powder

1 pinch saffron strands (Kesar), optional

sugar or powdered jaggery (Gur) – optional

¼ teaspoon dry ginger powder (Saunth) – optional

water or milk as required – optional

Instructions

• Rinse the Alphonso mangoes. Then peel and chop them.
• In a blender, add the chopped mango pieces and blend.
• Add cardamom powder and crushed saffron strands.
• Stir very well. To thin down the aamras, you can add some sugar or some milk or water.
• Pour in small bowls and chill in the refrigerator.
• Serve aamras with puri. You can also serve with chapatis.
• You could even add your choice of dry fruits to the aamras. If adding cashew nuts, fry the cashew nuts till golden brown and then mix it with the aamras.

2) Mango Phirni 

Mango Phirni is a mango twist on a classic Indian dessert Phirni. It is a rice pudding made using rice and flavored with mango puree. Here is how to make it.

Ingredients

To make this Phirni, you will need – Rice, Ghee, Milk, Mangoes, Saffron, and Sugar. Yes, that’s it. You can use dry fruits such as Almond, Pistachios, Cashewsetc to garnish the Phirni along with Mango pieces.

If you are looking for a Vegan option, you can use coconut milk or almond milk as a substitute for milk.

You can use canned mango puree to make this dish.

But if mangoes are in season, there is nothing like making it using fresh puree.

If using canned puree, make sure to use either Kesar or Alphonso variety.

Also make sure to adjust the amount of sugar, as the canned puree is on the sweeter side.

How to make it using condensed milk?

To make it using condensed milk, cook the phirni as mentioned below in the recipe.

Once the phirni is reduced to half and the rice is properly cooked, add ½ tin condensed milk and skip adding the sugar.

Cook until phirni reaches the desired consistency. Then add mango puree once it cools down.

Serving Suggestions

Phirni is traditionally served in individual earthen bowls.

The bowl absorbs the extra moisture making the phirni even more creamy and thick.

But if earthen or clay pots are not available, you can definitely serve it in a regular serving bowl.

Make sure to garnish the phirni with slivered dry fruits, rose petals, and mango cubes before serving.

Phirni is best served chilled so make it a few hours prior to serving.

Instructions

1. Wash and soak rice for an hour.
2. Drain the water and blend the rice in a blender to make a coarse powder.
3. Add very little water if required.
4. In a heavy bottom pan, add ghee.
5. When the ghee is hot, add the milk.
6. Let the milk come to a boil.
7. Add the rice and saffron to the milk.
8. Simmer the heat and cook till the milk is reduced to ½ and phirni has reached the desired consistency.
9. Keep in mind that it will further thicken on cooling.
10. Add sugar and cook for a minute.
11. Switch off the heat and let the phirni cooldown.
12. Add mango puree and mix well.
13. Transfer the phirni in earthen bowls. (or regular if not available)
14. Garnish with slivered almonds and pistachios.
15. Chill for a few hours before serving.

Notes

1. Keep stirring the phirni throughout while cooking, otherwise, the rice will stick at the bottom of the pan and get burned.
2. Serve the phirni chilled.
3. If earthen bowls are not available, use regular bowls.
4. Add mango puree in the phirni only once it is completely cooled.

3)  Mango Lassi

In the Indian subcontinent  “Lassi” refers to any yogurt-based drink. The popular ones are sweet lassi which obviously is sweetened with sugar and salty lassi which has salt and other spices in it. Mango Lassi is another popular version that has sweet mangoes blended with yogurt.

For this mango lassi recipe, I have used mangoes, yogurt, milk, sugar, and cardamom. A lot of times lassi is made with “yogurt only”, traditionally that’s how it was made. But I like to add little milk to my lassi since I don’t like it super thick. You can use all yogurt if you aren’t a fan of adding milk to your lassi. You may also add saffron or a splash of rose water for extra flavors but that is optional. It’s thick, sweet, and creamy and one of the best ways to enjoy mangoes!

Can You Make Mango Lassi Vegan?

You definitely can. I would recommend using plain almond milk yogurt here. That works best! Or you can use any other non-dairy yogurt you like. I wouldn’t recommend coconut yogurt since that will give it a very coconut-y taste.

1. To a large bowl or cup, add 1 cup fresh mango pulp. I got the pulp from 2 large sweet mangoes which I blended in a blender to make it smooth. You can use canned mango pulp if you can’t find sweet mangoes.
2. To the same bowl, now add yogurt. I have used plain whole milk yogurt here.
3. Now add cold milk (or water). I add this to thin out the lassi a bit. Also, add the sugar and the cardamom powder.
4. Blend everything until well combined. I used an immersion blender.
5. Pour the mango lassi into serving glasses and chill before serving!

You may garnish with nuts and saffron strands before serving.

Ingredients

2 cups of fresh chopped mango pieces, about 3 to 4 medium-sized mangoes. I used Alphonso mangoes, but you could use any good variety of mango. you could also use mango pulp.

2 cups chilled full-fat fresh curd (yogurt)

2 to 3 tablespoon cream, 25% to 30% fat or malai – optional

½ teaspoon cardamom powder or ½ tablespoon rose water or a pinch of saffron strands

4 to 5 tablespoon sugar or honey or add as required. this also can be skipped if the mangoes are very sweet

few mints leave for garnish or mango cubes or sliced dry fruits

Instructions

• Peel the mangoes and chop them.
• In a blender or mixer, puree the mangoes with sugar or honey and cardamom powder or saffron or rose water.
• Now add the chilled curd (yogurt) and cream.
• Add some ice cubes.
• Blend for some seconds till everything is mixed well and the yogurt has become smooth.
• Pour in glasses and serve garnished with mint leaves or cubes of mango
• If you want a slightly thin consistency, then add some milk to the mango lassi while blending.

Notes

1. Instead of sugar, you can also add jaggery or honey.
2. This mango lassi recipe can be doubled.

By the in-house chefs of Crowne Plaza, Pune

Mumbai, 15th April 2021: Fruzzanté, a one-of-its-kind sparkling alcoholic beverage, is now available in Goa.

The company recently launched all its five variants namely Pineapple, Mango, Chikoo, Starfruit and Strawberry, with a tasting event at the Grand Hyatt, Goa, on 25th March 2020. Fruzzanté products can be brought from retail stores in Goa and also some dine-in places. The beverage is distributed by Russ Enterprises in Goa.

Mr. Russell Marshon, Owner, Russ Enterprises is very positive about the brand and asserts “The new generation consumer gives importance to the aspects of authenticity, novelty and reliability while making consumption decisions and I believe that’s exactly what Fruzzanté as a brand stands for. Fruit wine is here to stay. It was an absolute no brainer for me whether or not to bring Fruzzanté into the Goa market because it was a concept I genuinely believed in and I’m happy to play a part in the success I’m sure it will be. More so, it will be a refreshing tropical treat to tourists who flock to Goa year-round as Beach and Fruzzanté just sync in perfectly.”

The impact of COVID-19 on the domestic food and beverage industry was lesser due to the unique positioning of the Indian market. The Indian millennials are an exciting audience for the industry due to their increasingly aspirational lifestyle, disposable incomes and exposure to global brands and trends. After an initial challenge, the brand has been witnessing good traction for its products including an increase in sales numbers. The Goa launch is part of their growth and expansion strategy as well.

Speaking about this, Priyanka Save, Founder & Managing Director, Hill Zill Wines, said, “#goagetsfruzzanté! We are now available in the favourite tourist destination, Goa. It is both an exciting and humbling time for us since we have managed to maintain a steady growth during the pandemic as well. Customers can now enjoy our sparkling alco-bev in all five variants. Our aim is to make Fruzzanté products available in at least half of India by the end of 2021.”

Fruzzanté is made completely from fresh fruits. It is a gluten-free, vegan drink with no added colour or flavour. The brand is focusing on creating drinks for people who wish to enjoy good experiential drinking. A major USP of Fruzzante is that it is a Ready to drink product in a 330ml pint packaging that can be enjoyed anytime, anywhere, mixed or straight up.

“Goa is the showcase for products in India, especially in the alco-bev space. We have entered Goa with the ambition to enter Karnataka, West Bengal, Puducherry, Uttarakhand, Punjab, Himachal Pradesh, Meghalaya, Assam, Arunachal Pradesh and Telangana by end of 2021.” quotes Mr. Deepak Bhatnagar, CEO, Hill Zill Wines. The brand envisages helping the local farmers across Maharashtra by sourcing directly from them and ensuring that they get paid their dues. Fruzzantéis also set to expand its product range and add variants like Orange. Within the next 5 years, their aim is to be available in all major metros and start exporting too.

About Fruzzanté

Fruzzanté is adapted from the Italian word, ‘Frizzanté’, which means to sparkle. It offers a range of sparkling alcoholic beverages with 6% alcohol, 100% fruit, and a farm to bottle promise. Our aim is to make this drink inclusive to everyone. This is why we have taken special care to ensure all drinks are gluten-free, vegan, and made with no added colour/flavour.

For more updates, please visit Fruzzanté Facebook page: https://www.facebook.com/getfruzzante/

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Murg Awadhi Biryani

Awadhi Biryani, also known as Lucknowi biryani was said to be influenced by the Nawabs of Awad, originating from Persia. Awad cuisine makes use of a lot of herbs, plant extracts, nuts and is flavoured with spices and saffron.

Ingredients:

500 gm Chicken (Skinless)

For Marination:

• 1 Tbsp Salt
• 1 Tbsp red Chili Powder
• 1/2 Tbsp Turmeric
• 1 Tbsp Coriander Powder
• 1 Tbsp Cumin Powder
• 2 Finely chopped Green Chilies.
• 4 Tbsp Fried brown Onions (Sliced and deep-fried till golden brown)
• 2 Tsp Freshly pound Garlic (can also use paste)
• 2 Tsp Freshly pound Ginger (can also use paste)
• 2 Cups of Curd
• 2 to 3 no Mace crushed by hand.

For Cooking the Chicken:

• 2 Bay leaves
• 7 Tbsp of Oil or Ghee
• 1 Stick Cinnamon
• 2 Cardamoms
• 4 Cloves
• 2-3 Black Cardamoms
• 1 Tbsp Coriander leaves
• 1 Tbsp Mint Leaves

For Cooking the Rice:

• 1kg Biryani Rice
• 6 Tbsp of Salt
• 2 Tsp Shahi Jeera
• 2 Star Anise

For Garnishing the Awadhi Biriyani:

• 3 Tbsp Milk mixed with saffron.
• 2 Tbsp coriander leaves
• 2 Tbsp mint leaves
• 5 tbsp of fried onion

Directions:

To marinate the chicken, take all ingredients of marination (mentioned above) in a bowl add chicken and mix well. Marinate the Biryani for a minimum of 2 hours.

Soak Basmati rice beforehand, at least for 1 hour. Boil sufficient water for the rice. Make sure you use good quality Basmati rice. Add Shahi Jeera, salt and star anise to the water followed by the rice.

Make sure you do not overcook the rice, we need to cook it only till it’s 50% done. Once half-done strain and set aside uncovered for the heat to escape.

For Cooking the chicken, heat oil or ghee in a kadhai or wok. Add all the whole garam masalas mentioned in the list “FOR COOKING THE CHICKEN”. Now add in the marinated chicken, mix well partially cover and let it cook for about 15-20 minutes on medium heat.

After 15 minutes, you will see the oil starts to separate and float on top. Turn of the heat add coriander and mint leaves and set aside covered for 10 minutes.

Time for Layering: Take a deep vessel, (Preferably with a tight lid) in which you can dum (slow steam heat) the Biryani. Apply some ghee at the bottom of the vessel. Add in the chicken first, spread evenly. Now add the half-cooked rice and spread evenly.

Garnish the layered biryani with ingredients mentioned in “FOR GARNISHING”.

Cover with a clean towel and place a heavy lid on top. If you do not have a heavy lid place some heavy object on top of the lid.

On very low heat let the biryani cook in its own steam for about 20 mins

When done, uncover and serve hot in layers.

Footnotes:

Use good quality Basmati rice, the flavour of any biryani partially comes from the rice used.

No tomatoes are used in Lucknow Biryani, that is why curd is used a lot.

You may add 1 tbsp of lime juice to the chicken, it’s optional only if you like tangy flavours

Lucknow’s do not use ground masalas, the whole garam masalas used is the secret to the flavours in this dish.

Malpua

Malpua is a very popular dessert that is made specially during Holi and Diwali. It is like a fried pancake. It has a crispy texture and sweet taste.

INGREDIENTS FOR MALPUA

For Malpua:

• ▢1 cup Maida / plain flour / all-purpose flour
• ▢½ cup rava / semolina / Bombay rava / shoji
• ▢¼ cup sugar
• ▢½ tsp fennel / saunf (powdered)
• ▢¼ tsp cardamom powder / elachi powder
• ▢½ cup milk / rabri
• ▢water as required (to prepare batter)
• ▢oil for deep frying
• ▢rabri for serving
• ▢dry fruits for garnishing

For Sugar Syrup:

• ▢1 cup sugar
• ▢½ cup water
• ▢¼ tsp cardamom powder / elachi powder
• ▢few threads saffron

INSTRUCTIONS

1. firstly, in a large mixing bowl take Maida, Rava and sugar.
2. Also, add fennel powder and cardamom powder.
3. Further, add milk or rabri.
4. Mix well making sure there are no lumps in the batter.
5. Add water as required and mix well.
6. Make sure the batter is of smooth pouring consistency.
7. Further, whisk the batter for at least 5 minutes.
8. Cover and rest the batter for 30 minutes.
9. Pour the batter into hot oil/ghee.
10. Once the malpua starts to float, splash oil over malpuas.
11. And also press gently with the help of a perforated spoon.
12. The malpuas will puff up like poori.
13. Now fry both sides till they turn golden brown.
14. Drain the malpuas on kitchen towel to remove excess oil
15. Now soak the malpuas into the hot sugar syrup.
16. Rest for 10 minutes making sure both the sides of malpua are soaked well.
17. Finally, serve malpuas hot with rabri and garnished with few nuts.

Get Your Taste Buds Tingling While Cupid Aims a Bow at your Heart, Crowne Plaza Pune City Centre’s A Sanctum of Love

Yearning for some quality time together? While the holiday spirit and new year celebrations have dwindled away, and life has once again turned into a monotonous routine, sparks all around us have subsided. Cheer up because love is waiting to be rekindled and celebrated. This Valentine’s Day is a perfect escape to elope the humdrum of the busy life with your significant other at Crowne Plaza Pune City Centre. 

A month of love and romance dedicated to lovers, the adored, puppy loved, and the infatuated, it’s your time to commemorate your affection. Crowne Plaza Pune City Centre is gearing up for a sensational feast amid enchanting music and a warm setting, lit with candles to ignite those burning flames of romance. A scrumptious four-course menu curated by the chef centered around an affectionate theme will stimulate your senses and love for each other at Evivva Sky Lounge, Crowne Plaza Pune City Centre for a special price of INR 3000/- plus taxes per couple on the 14th of February 8:00 pm onwards.

Kick start your Valentine’s Day planning and reserve a mini Staycation at Crowne Plaza Pune City Centre. This is your day to celebrate your love for each other and let the worries of the world fade away while you are lost in each other’s gaze. Start the day off in a plush bathrobe, dialing up room service, and enjoy a Valentine’s Day breakfast while lounging in a luxurious bed with a glass of champagne by your side. This exclusive Valentine day Staycation package for the love birds starts at a special price of INR 3,999 + GST for Double Occupancy plus taxes per room per night which includes Breakfast, Lunch, or Dinner, Free Wi-Fi, Early Check-In & Check-Out, 25% savings on Food & Soft Beverages, and Complimentary usage of the Fitness Centre for a perfectly splendid Valentine’s Day getaway.

Crowne Plaza Hotels & Resorts is one of the largest upscale brands in the world with hotels located in major urban centers, gateway cities, and resort destinations with over 400 hotels in 65 countries. Crowne Plaza provides premium accommodation, business-ready services, events, and parties along with fast and fresh food that keeps their guests rested, productive, and connected during their stay.

 This exemplary hotel is located in the heart of Pune city surrounded by the best of tourist spots, shopping centers, cafes, local dinners, and amazing nightlife. Crowne Plaza City Centre provides spacious guest rooms with sleek décor and a breathtaking panoramic view of the city that is a safe haven for a quick getaway. While managing the effects of COVID 19, Crowne Plaza City Centre ensures all the safety measures are well implemented to provide a safe stay ensuring that we do the right thing for our guests.

Revitalize your taste buds and ignite your senses with a delicious aphrodisiac spread with much romance oozing out from every bite at this sanctum of love, at Crowne Plaza Pune City Centre.

DATE: 14th February 2021

TIME:

VENUE: Evviva Sky Lounge, Crowne Plaza Pune City Centre

PRICE: INR 3000/- plus taxes, per couple

For More Details Contact 02067 248181/ +91 7030 942 328/ +91 9545 453 016

MEDIA RELEASE

NEW YEAR’S EVE CELEBRATION: CROWNE PLAZA PUNE CITY CENTRE

Food has always been a major part of our culture.

Its flavors are an amazing means to know a national history and heritage. Be it the colonizers or the migrants, be it trade or travel, the food that people carried has left eternal impressions and has beautifully enriched the native flavors.

The biryani, for example, acquired different flavors and tastes as it traveled the world and transferred from one generation to the other, or, the simple toast acquired different forms as it transcended the boundaries.

“One cannot think well, love well, sleep well if one has not dined well” ~ Virginia Woolf,

Owing to the food culture of a place, the concept of a National Dish emerged. Even though India has never had a national dish but lately, Khichdi has drawn the limelight and is often quoted as the one. But, surprisingly, most countries have one national dish which stands synonymous or closely connects to its identity.

Happy Gourmandizing! 

Let’s walk through the article to discover 5 of the most scrumptious national delicacies and dive into their rich flavors, vivid colors, and enchanting aroma.

Ackee and Saltfish, Jamaica

Ackee and Saltfish

Ackee has a history of its own – it was used as slave food, and probably that’s the reason why it has been reclaimed as an important part of the national dish of Jamaica.  A bit of boiled ackee sautéed with saltfish (salt-cured cod), onion, and tomatoes, and served atop bammy (deep-fried cassava cakes), and voila, a delectable dish’s there. When in Jamaica, do not forget to try this simple but amazing dish.

Irish Stew, Ireland

Irish Stew

One of the stews which are quite famous across the world. Be it mood swings or ill-health, be it the me-time or snobbish afternoons, the Irish stew is the perfect companion of all. A thick broth of slow-boiled mutton with onions, potatoes, and parsley is what a conventional recipe of this stew looks like. However, nowadays, a more exotic variety with vegetables like carrots and radishes,  or with well-sautéed mutton is also quite common. A staple of Irish pubs around the world, this is a must-try for every foodie out there.

Bulgogi, Korea

Bulgogi

Often known as fire meat, Bulgogi, especially the Beef bulgogi, is one of the most popular dishes as well as the national dish of Korea. With sirloin, rib eye, or brisket being used most frequently, this has thinly sliced meat well-marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine and then grilled a barbecue or on a stove-top griddle or, may even be stir-fried.  Often served in wraps of lettuce and spinach leaves, any of the Bulgogi variants- be it beef or squid, is sure to tickle your taste buds and leave you wanting for more.

Kibbeh, Lebanon/Syria

Kibbeh

Those acquainted with the Levantine cuisine need so separate introduction for this amazing and flavorsome dish. Quite a versatile confection of bulgur, ground lamb, and seasonings, Kibbeh is considered as the national dish of many Middle-Eastern countries, including Lebanon and Syria. Not only this, but this dish also has many varieties owing to different cooking styles and flavors of the country in which it is prepared, like Egypt, Turkey, Iran, etc… Often flavored with cherry juice, this juicy and delectable is surely a gormandizer’s delight.

Goulash, Hungary

Goulash

With its origin dating back to the 9th century, this was a stew commonly slurped by the shepherds of medieval Hungary. A pretty simple soup, Gulyás, or Goulash as it is known, has chunks of beef, fresh vegetables, and some red onions along with a bit of seasoning.

This filling stew, also the national dish of Hungary, gets its main flavors from the beef cooked slowly and the paprika added and is definitely synonymous to “food for the soul.” So next time when you visit Hungary or rather any country in central Europe, do try this relishing soup to satiate your mid-day hunger pangs.

Are you someone with a sweet tooth? Do you have odd-time sweet cravings?

Have you been in several long-term relationships with puddings, cakes, waffles, and pies? If so, then this article will definitely trigger the sugar-fiend in you.

Stressed Is Desserts Spelled Backwards

Desserts form an essential part of our culture. From marriages to parties, from house warmings to festivities, nothing can be complete without sweets. Be it cakes, pastries, truffles, jellies et al. those with a sweet-tooth need them to satiate their soul-cravings across the day.

And so, to temp all the sweet-fanatics out there, here we are with 8 of the most delectable sweet dishes from across the globe. Enjoy!

Pavlova Cake

Pavlova Cake

Named in honor of the famous Russian ballerina Anna Pavlova, this meringue-based dessert was created either during or after one of her visits to New Zealand and Australia, back in the era of 1920s. Quite a common dish during celebratory and holiday meals, it usually has a crisp crust with soft inner layers and is topped with caramelized fruits and whipped cream. Generally appearing in a combination of white and pink, just like Anna’s skirt, this dessert once tasted is surely leave you wanting for more.

Crème Brûlée

Crème Brûlée

France has given us several delectable dishes, and this one, too, is no different. Known by various different like, like burnt cream or Trinity cream, Crème Brûlée is one of the simplest yet one of the tastiest desserts. Invented by Chef Francois Massialot in the 17^th century, this desert has traveled the UK, Canada, Catalonia, and various parts of the world, and is relished by all. Be it a winter morn or a summer sunset, this soft pastry with layers of caramel is definitely a must-try for all dessert-freaks.

Sticky Date Pudding

Sticky Date Pudding

Often known as the Sticky Toffee Pudding in the UK, this sweet-overloaded dessert is a staple on many restaurant dessert menus around the world. Moist sponge cake covered in a toffee sauce is what this pudding is all about. Mostly served with a serving of vanilla custard or ice-cream, this lip-smacking dessert also has another version wherein it is drenched in caramel sauce and served with an almond praline. But be it the former or the latter, this dessert is surely a sweet-tooth’s delight.

Hummingbird Cake

Hummingbird Cake

Who doesn’t love cheese, and especially when it’s a generous pouring? With its origins in Jamaica, this banana-pineapple spice cake is one of the popular desserts in the southern parts of the USA. Named after the national bird of Jamaica, this is also known as the Doctor Bird Cake. Sounds filling already? Order it and relish this sinful indulgence, now!

Mochi

Mochi

Made of short-grained japonica glutinous rice, Mochi is one of the many varieties of rice cakes widely eater in Japan. The traditional food of the Japanese New Year, this is one of the most delicious desserts coming from the eastern lands. Be it ice-crema, confectionaries, or soups, Mochi is widely used in all as well as is used as a sweet snack in some countries.

S’more

S’more

“When life gives you a dumpster fire, roast marshmallows,” and this dish quite resonates with the same mood A popular campfire treat in various parts of the world, especially in the USA, Mexico, and Canada, this is a heavenly indulgence. Marshmallows, chocolate, and graham cookies, this is surely a blissful treat, and more so in the form of S’more skillet cookie cake.

Gulab Jamun

Gulab Jamun

Who isn’t familiar with the dish? Just like Indians could be found in every nook and corner of the world, the same goes for this delish dessert. Be it piping hot or not-so-cold, Gulab Jamuns stand synonymous with Indians and their food habits. This milk-solid (khoya) based sweet dish drenched in sugar syrup just melts in your mouth giving you an out-of-the-world feeling. So, if you haven’t tried a Gulab Jamun yet, hurry up and try it now!

Dragon’s Beard Candy

Dragon’s Beard Candy

Have a craving for cotton candy? If so, then this is the perfect dessert for you. Known as Chinese Cotton, this considered to be a traditional Chinese culinary art. Transcending the land boundaries to reach the entire world, this fat-free, high sugar candy is prepared from a mixture of malt syrup, peanuts, sesame, and coconut and is the perfect on-the-go dessert to satiate your dessert cravings.

Pakhlava/Baklava

Pakhlava/Baklava

A dessert having a surplus of nuts, honey, and frosting in each of its layers, this is one of the exotic traditional desserts of the East. Dating back to the Ottoman Empire, this layered pastry is known for its nutty flavor and its soft filo layers which melts in the mouth and leaves you with its lingering sweetness for long.

Ditch the Bread and choose these 5 Healthy alternatives

For most people, there exist only two types of wines – red and white wine.

However, seldom do they know that under the umbrella of these two types of wine, there is a whole lot of variety existing. From regional influences to cultivation style, a whole lot of factors influence the winemaking process and thence, its taste.

The Wine Guide

So, for all those willing to take their first glass of wine, here is a list that will surely help you make the perfect choice for yourself.

Cabernet Sauvignon

Cabernet Sauvignon

Considered as the gem of Napa Valley, this French-origin red wine was made famous by the wines of Bordeaux. Cabernet Sauvignon or Cabs as it is known as is typically a rich and robust variety of wine aged in French Oak with dark fruit flavors, spices, and earthy aroma infused together. So grab a juicy steak and relish this amazing red wine now!

Zinfandel

Zinfandel

Indigenous to America, Zinfandel is a type of grapes exclusively grown in California. Having jam-like ripe fruit flavors, this alcoholic wine is aged in American oak which adds the earthy spices to it, thus making packing a rich punch. Perfect with smoked or grilled meats, this is not just a wine but a cherishable experience to remember.

Merlot

Merlot

Another of the Bordeaux variety, Merlot is one of the popular varieties of red wine in America. Its boisterous cherry fruit flavors and refined tannin texture is what makes it an exotic choice to pair it with sizzling lamb or duck steaks.

Tempranillo

Tempranillo

Most of those belonging to Spain must have been familiar with this variety as it’s the most planted and highly-prized red variety of Spain. Known by Rioja and Ribera del Duero, a glass of this, is sure to bewitch your senses with its intoxicating flavors and amazing smell.

Riesling

Riesling

Known as the flagship wine of Germany, Riesling is a wine with a blast of flavors unleashing gradually. Coming from the Rhine Valley region, this variety tingles the taste buds with its sweet and acidic flavors at first and then balances it out with its tinge of honey flavor and its minerality. So, if you want to make the best of it, try pairing it with some spicy pork.

Chardonnay

Chardonnay

If you have been to France and not tried the Chardonnay, your trip is definitely not complete. One of the world’s favorite white wine, it is a variety originating in Burgundy, France, where it is conventionally aged in oak barriques (barrels) which gives it the characteristic buttery mouthfeel. One of the few boldest full-bodied white wines in the world, Chardonnay when flavored with fruits like apple and pear and combining it with the citrus aromas, infused with hints of spice and vanilla, makes the wine tasting experience an absolute thrill, taking it a notch higher.

Syrah

Syrah

The story of this wine is quite intriguing. It is one of the red varieties that originated in the Rhône region, France but traveled the world to become one of the most popular wines in the Australian subcontinent, where it also got its name as Shiraz. Bold, sweet, and peppery, both varieties – Syrah and Shiraz are rich in fruit flavors and go quite well when paired with rich meat dishes like venison.

Pinot Grigio

Pinot Grigio

A quintessential Italian white variety, Pinot Grigio is a light, dry and refreshing drink infused with the flavors of fruits like apple or pear. Another variety of the Pinot Grigio that emerges out of the different methods of cultivation followed in some parts that produce the more medium-bodied, florally aromatic Pinot Gris. Pair it with some exotic shellfish and relish this drink to its fullest.

Garnacha

Garnacha

Lighter-colored and with high-toned aromas of red and blackberries, Garnacha is a full-bodied red wine variety known for its zingy acidity and elevated alcoholic nature.

Sauvignon Blanc

Sauvignon Blanc

Sauvignon literally translates to “savage” or “wild” and this wine stands true to its name. Made from the wild white grapevines grown around Bordeaux and the Loire Valley of France, Sauvignon Blanc is a light, dry, and crisp white variety. Having a grassy aroma, this when aged in oak contains an earthy spice and vanilla flavor that makes it a much-savored drink amongst all.

Malbec

Malbec

This wine, though originating in France, has traveled across the borders to become one of the most popular full-bodied deep red variety of the Mendoza region in Argentina. Dark berry flavors and moderate tannins, this concoction feels amazing when paired with some steak and/or other grilled meat.

Trebbiano Toscano

Trebbiano Toscano

Made from a lesser-known grape variety, this white wine is primarily used in the production of Balsamic vinegar and French Brandy. Known as Ugni Blanc in Cognac, the rich flavor of this wine makes it a soothing wash after a spicy treat.

Pinot Noir

Pinot Noir

Loved across the world for its brilliant red fruit flavors and floral notes, Pinot Noir is a light to medium-bodied red wine that is grown in the cooler climates of Burgundy, France. Amazingly infused with spicy and earthy aromas, this wine is known for its smooth and long lingering finish and feels best when paired with some spicy wild meat dishes, especially veal.

Cocktail with a dash of Indian flavor!!

Be it inter-country relations or cultural dominance, food has always played a vital role in establishing stronger bonds.

Emperors, rulers, and colonizers came and went away with time, but what was left behind was their food. And that is what paved the way to the modern-day cuisines around the world.

Enjoying The Street-food Gala!

Be it Continental or Chinese, be it Lebanese or Indian, every nook and corner of the globe treasures a plethora of unique flavors. The spicy lamb steak cooked in the country-sides of America is way different from that cooked by the tribals in the north-eastern parts of India. The Vietnamese vegetable stew has an absolutely different texture and composition than that prepared in Brazil.

Even the traditional Iranian biryani presents a stark difference in taste than that cooked in the Philippines.

Thus, undoubtedly, food is one of the best ways to know and experience the culture of a place. And one such way to explore the traditions of a place while you travel around the globe is to dive into the rich and flavorsome street foods of that place.

For the foodies and explorers out there, we bring you 7 awesome street food dishes that speak volumes about the place, its people, and the life around.

Aloo Chaat

Aloo Chaat

Aloo Chaat is one of the most commonly available dishes across the South Asian subcontinent. A dish that is basically made with pieces of boiled and/or fried potatoes and a mix of spices, topped with piquant chutneys, it adorns a different assortment of flavors across different countries and even in different parts of the same countries. Be it Pakistan or India, be it West Bengal or Sylhet, this popular dish is sure to leave every foodie wanting for more local flavors.

Arepa

Arepa

Soft, thick and flavourful patties made with either ground maize kernels, maize flour or maize meal, this dish is one of the most popular delectables in the Colombia and Venezuela.  Be it baked or boiled, fried, or grilled, be it stuffed with meat or vegetables, cheese or eggs, Arepas are greatly enjoyed by members of all age groups and forms an essential part of the local culture and diet.

Beguni

Beguni

Some puffed rice with a tinge of mustard oil, freshly cut vegetables and a deep-fried beguni is the perfect evening snack of every Bengali across the world. Beguni is a dish made from begun i.e., an eggplant that is dipped in a plain/spicy batter and deep-fried till golden brown. It is the most popular yet simple delicacies in West Bengal and Bangladesh and even plays an important role in festive galas and cultural gatherings.

Bunny Chow

Bunny Chow

A dish that emerged/came with the Indian community that settled in the city of Durban, Bunny Chow, or “Bunny”, as may be called by the locals, has now become an important part of the South African cuisine. Typically, this is bread loaf that is hollowed out and filled with either mutton, lamb, chicken, or bean curry. Usually accompanied by a variety of salads made with locally assorted vegetables, this lip-smacking dish is must try for all foodies visiting the land of South Africa.

Chapli Kebab

Chapli Kebab

If there is one dish that world-famous from the land of Pakistan, it is none other than the Chapli Kebab. Traditionally made of ground beef or mutton infused with a rich mix of spices and fresh vegetables, the chapli kebab is said to have its roots in the city of Peshawar. This deep-fried dish tastes amazing when eaten with steamed flavourful rice having a strong impression of local flavors.

Gyro

Gyro

Cooking a Gyro is often considered to be no lesser than art.  Traditionally made with either lamb, chicken, or pork, Gyro is a dish that involves cooking the tender meat on vertical rotisseries that is followed by slicing them off and wrapping them in a variety of flatbreads (usually, pita) stuffed with spicy vegetable mixes and dashes of the tzatziki sauce. Several variants of this could be found across the world, but if you want to have the authentic Gyro, then Greece is where you need to head to.

Ramen 

Ramen

A dish that emerged out of the confluence of Chinese and Japanese cultures, Ramen is widely available street food in Japan that has numerous variations across the different parts of the country itself. Chinese wheat noodles served in a meat or fish-based broth with a tinge of soy sauce or miso, the Ramen is often topped with a boiled egg, a thin slice of tender pork, or juicy scallions to enrich its tasting experience. One would be shocked to know that an entire museum by the name of The Momofuku Ando Instant Ramen Museum in Osaka is dedicated to this dish and is a must-visit for every food-lover traveling to Japan.

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