Junk food does more harm to the human body than just increasing the weight.&nbsp;

A new study has now proved that chemical preservatives and other additives found in many popular processed foods may be undermining&nbsp;immune systems of the foodies.

Two compounds, tert-butylhydroquinone (TBHQ) and per- or poly-fluoroalkyl substances (PFAS), have been identified in more than 1,200 foods sold in the US.

TBHQ, a preservative, can be found in well-known brand foods, including Kellogg’s Pop-Tarts, Rice Krispies Treats and Cheez-Its; PFAS are often used to create a non-stick lining in packaging, such as aluminum cans, pizza boxes and popcorn bags, and may leach into food contained within the package, according to the Environmental Working Group.

The findings were published in Journal of Environmental Research and Public Health on March 24.

Data showed that TBHQ, which has been used to extend the shelf life of processed foods for decades, may impair the immune system, based on animal as well as in vitro (non-animal) testing.

Previous studies had indicated that TBHQ could diminish the efficacy of flu vaccines, and may also promote food allergies.

There have also been studies to suggest that PFAS suppresses immune function, including a report, published in Plos One last December, that found an association between people with high levels of these substances in the blood and increased COVID-19 severity.&nbsp;

Of the more than 4,700 unique PFAS identified in manufacturing, very few have been studied for long-term health effects.

These findings are, however, not yet evidence enough for the Food and Drug Administration to enact stricter limits.

Junk food does more harm to the human body than just increasing the weight. A new study has now proved that chemical preservatives and other additives found in many popular processed foods may be undermining immune systems of the foodies.

Junk food does more harm to the human body than just increasing the weight. A new study has now proved that chemical preservatives and other additives found in many popular processed foods may be undermining immune systems of the foodies. Two compounds, tert-butylhydroquinone (TBHQ) and per- or poly-fluoroalkyl substances (PFAS), have been identified in more than 1,200 foods sold in the US. TBHQ, a preservative, can be found in well-known brand foods, including Kellogg’s Pop-Tarts, Rice Krispies Treats and Cheez-Its; PFAS are often used to create a non-stick lining in packaging, such as aluminum cans, pizza boxes and popcorn bags, and may leach into food contained within the package, according to the Environmental Working Group. The findings were published in Journal of Environmental Research and Public Health on March 24. Data showed that TBHQ, which has been used to extend the shelf life of processed foods for decades, may impair the immune system, based on animal as well as in vitro (non-animal) testing. Previous studies had indicated that TBHQ could diminish the efficacy of flu vaccines, and may also promote food allergies. There have also been studies to suggest that PFAS suppresses immune function, including a report, published in Plos One last December, that found an association between people with high levels of these substances in the blood and increased COVID-19 severity. Of the more than 4,700 unique PFAS identified in manufacturing, very few have been studied for long-term health effects. These findings are, however, not yet evidence enough for the Food and Drug Administration to enact stricter limits.

Chemicals found in over 1,200 foods linked to damage of immune system

Israel reopened most of its economy on Sunday as part of its final phase of lifting coronavirus lockdown restrictions, some of which have been in place since September.

Chefs, patrons welcome reopening of Israel eateries

Early exposure to nutritious foods may help children develop more healthful eating habits, but package labels can make it difficult for parents to understand what they are feeding their children, according to a new study. 
 
The novel study was published by Elsevier in the `Journal of Nutrition Education and Behaviour`.Researchers compared products for infants and toddlers, examining aspects of vegetable and fruits contributing to the ingredient lists. They reviewed, for example, whether the vegetable or the fruit in the product was a puree or a powder, and where it was listed among the ingredients and product name. 
 
The goal of the research is to help parents understand how the front-of-package labels indicate the contents of infant and toddler foods. By better understanding packaging and labels, parents can make more informed decisions regarding food purchases for their children."Our hope is that nutrition educators will note differences between the ingredients list and the front label of the package. 
 
Many parents use the front of the package to decide on their purchases. So, it`s important for nutrition educators who are well-informed to help parents navigate this occasionally challenging infant and toddler food product market," explained Mackenzie J. Ferrante, PhD, RDN, Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO, USA. 
 
This study`s findings demonstrate that inconsistent information exists on some commercial infant and toddler food packages. Food preferences develop early for children by exposure to flavours. 
 
Thus, it is important that nutrition educators and healthcare professionals help parents navigate the marketplace. Their work can help parents improve their children`s lifelong health through better nutrition as infants and toddlers. 
 
"We want the front of the packages - where those vegetables might be listed - to accurately represent the primary ingredients, and even the flavor, of the product. We want to promote more transparency so parents and caregivers can buy the food they want their children to learn to eat at the family table. Let`s make it easier for them to do that," said Susan L. Johnson, Ph.D., Department of Pediatrics, Section of Nutrition, University of Colorado Anschutz Medical Campus, Aurora, CO, USA.&nbsp;

Early exposure to nutritious foods may help children develop more healthful eating habits, but package labels can make it difficult for parents to understand what they are feeding their children, according to a new study.

Early exposure to nutritious foods may help children develop more healthful eating habits, but package labels can make it difficult for parents to understand what they are feeding their children, according to a new study. The novel study was published by Elsevier in the `Journal of Nutrition Education and Behaviour`.Researchers compared products for infants and toddlers, examining aspects of vegetable and fruits contributing to the ingredient lists. They reviewed, for example, whether the vegetable or the fruit in the product was a puree or a powder, and where it was listed among the ingredients and product name. The goal of the research is to help parents understand how the front-of-package labels indicate the contents of infant and toddler foods. By better understanding packaging and labels, parents can make more informed decisions regarding food purchases for their children."Our hope is that nutrition educators will note differences between the ingredients list and the front label of the package. Many parents use the front of the package to decide on their purchases. So, it`s important for nutrition educators who are well-informed to help parents navigate this occasionally challenging infant and toddler food product market," explained Mackenzie J. Ferrante, PhD, RDN, Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO, USA. This study`s findings demonstrate that inconsistent information exists on some commercial infant and toddler food packages. Food preferences develop early for children by exposure to flavours. Thus, it is important that nutrition educators and healthcare professionals help parents navigate the marketplace. Their work can help parents improve their children`s lifelong health through better nutrition as infants and toddlers. "We want the front of the packages - where those vegetables might be listed - to accurately represent the primary ingredients, and even the flavor, of the product. We want to promote more transparency so parents and caregivers can buy the food they want their children to learn to eat at the family table. Let`s make it easier for them to do that," said Susan L. Johnson, Ph.D., Department of Pediatrics, Section of Nutrition, University of Colorado Anschutz Medical Campus, Aurora, CO, USA.

Package labels, ingredient lists of toddler food hard to navigate: Study

Gordon Ramsay is known to serve high-end food (and criticism) but the 'MasterChef'&nbsp;star puts just as much effort into the meals he cooks at home even for his&nbsp;toddler.

Ramsay recently shared a video of himself making dinner for his 21-month-old son Oscar, complete with proper fine-dining plating skills and vocalising the process.

"Last night at Chez Ramsay," he wrote in the caption. "The only VIP customer last night was at table High Chair 1 @oscarjramsay!"&nbsp;

On the menu is a "beautiful sweet potato mash, finished with a touch of olive oil," Ramsay begins to explain in the clip.

"Here we've got the most amazing haricot blanc - basic English baked beans," he adds. "And there we have the beautiful pork sausages."&nbsp;

After showing off all the elements, Ramsay begins to expertly plate the meal using spoons to create the perfect dollops of sweet potato mash for the plate, revealing that they would be the eyes of a smiley face and using sausages to make the mouth, with baked beans for nose and eyebrows.&nbsp; 
 
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"Coming now Oscar!" he yells out to his son after one of his daughters brings the toddler into the kitchen. "There we go, my son. Now that, that's beautiful." &nbsp;

As Ramsay shows off his hard work, he turns to the camera and jokes: "Lockdown is driving me crazy!"

While Ramsey is a world-renowned chef and food expert, at home his cooking is as regarded as regular as anyone.&nbsp;&nbsp;

"Oscar, in my mind, is my last hope of getting anyone into the industry," Ramsay told Jimmy Fallon in January. "Our eldest daughter is working in PR, Holly - our middle daughter - is doing fashion. Tilly is taking a gap year, Jack has become a Royal Marine. Everyone's left the nest and nobody wants to cook."&nbsp;

Ramsay said he hopes that by refining Oscar's palate now, he may just sway his son to a life in the kitchen.

"He starts off with beautiful oatmeal in the morning with caramelized banana," Ramsay told Fallon. "I'll do him a little light scrambled egg on toast for lunch, and then for dinner tonight he had a roasted butternut squash soup!"&nbsp;

Gordon Ramsay is known to serve high-end food (and criticism) but the 'MasterChef' star puts just as much effort into the meals he cooks at home even for his toddler.

Gordon Ramsay is known to serve high-end food (and criticism) but the 'MasterChef' star puts just as much effort into the meals he cooks at home even for his toddler. Ramsay recently shared a video of himself making dinner for his 21-month-old son Oscar, complete with proper fine-dining plating skills and vocalising the process. "Last night at Chez Ramsay," he wrote in the caption. "The only VIP customer last night was at table High Chair 1 @oscarjramsay!" On the menu is a "beautiful sweet potato mash, finished with a touch of olive oil," Ramsay begins to explain in the clip. "Here we've got the most amazing haricot blanc - basic English baked beans," he adds. "And there we have the beautiful pork sausages." After showing off all the elements, Ramsay begins to expertly plate the meal using spoons to create the perfect dollops of sweet potato mash for the plate, revealing that they would be the eyes of a smiley face and using sausages to make the mouth, with baked beans for nose and eyebrows. View this post on Instagram A post shared by Gordon Ramsay (@gordongram) × "Coming now Oscar!" he yells out to his son after one of his daughters brings the toddler into the kitchen. "There we go, my son. Now that, that's beautiful." As Ramsay shows off his hard work, he turns to the camera and jokes: "Lockdown is driving me crazy!" While Ramsey is a world-renowned chef and food expert, at home his cooking is as regarded as regular as anyone. "Oscar, in my mind, is my last hope of getting anyone into the industry," Ramsay told Jimmy Fallon in January. "Our eldest daughter is working in PR, Holly - our middle daughter - is doing fashion. Tilly is taking a gap year, Jack has become a Royal Marine. Everyone's left the nest and nobody wants to cook." Ramsay said he hopes that by refining Oscar's palate now, he may just sway his son to a life in the kitchen. "He starts off with beautiful oatmeal in the morning with caramelized banana," Ramsay told Fallon. "I'll do him a little light scrambled egg on toast for lunch, and then for dinner tonight he had a roasted butternut squash soup!"

Gordon Ramsay cooks elaborate dinner for his toddler because lockdown is driving him 'crazy'

We have all heard tales about monkeys stealing food items and other expensive things from visitors in the famous Bali temple in Indonesia. Now, scientists have found out that the monkeys might be stealing these items while being aware of the value of these expensive belongings.

As per a paper published in the Royal Society science journal, the adult wild long-tailed macaque monkeys at the&nbsp;Uluwatu Temple in Bali, Indonesia are intelligent enought o realise which item is expensive enough to be raided as a ransom.

Also read| <a href="https://www.wionews.com/world/monkeys-in-a-finnish-zoo-preferred-noise-of-traffic-over-nature-ongoing-study-finds-342200">Monkeys in a Finnish zoo preferred noise of traffic over nature, ongoing study finds</a>

Scientists found out that the moneklys let go of expensive items such as electronic gadgets only after receiving food that they feel would be of its&nbsp;corresponding value.

"The token exchange paradigm shows that monkeys and great apes are able to use objects as symbolic tools to request specific food rewards," the study reads.

It was observed the interactions occurs in two phases, "after stealing inedible and more or less valuable objects (e.g. pairs of glasses, hats, empty bags) from temple visitors, the macaques appear to use them as tokens, by returning them to humans in exchange for a certain number/type of food rewards proffered by the temple staff."

Also read|&nbsp;<a href="https://www.wionews.com/india-news/only-in-india-monkey-steals-covid-19-samples-from-lab-301953">Only in India: Monkey steals COVID-19 samples from lab</a>

The observation has been made after conducting a research for&nbsp;273 days between&nbsp;2015 to 2016, and a few days in 2019 too. During this time, the scientists filmed the monkeys in the area near the temple. These monkeys usually stared at a visitor, then silently approached them and stole the expensive object. They, then, waited at a side for the owner to approach them with a counteroffer of equal or higher value.

"Token-robbing and token/reward-bartering are cognitively challenging tasks for the Uluwatu macaques that revealed unprecedented economic decision-making processes," the study reads.

"This spontaneous, population-specific, prevalent, cross-generational, learned and socially influenced practice may be the first example of a culturally maintained token economy in free-ranging animals."

We have all heard tales about monkeys stealing food items and other expensive things from visitors in the famous Bali temple in Indonesia. Now, scientists have found out that the monkeys might be stealing these items while being aware of the value of these expensive belongings.

We have all heard tales about monkeys stealing food items and other expensive things from visitors in the famous Bali temple in Indonesia. Now, scientists have found out that the monkeys might be stealing these items while being aware of the value of these expensive belongings. As per a paper published in the Royal Society science journal, the adult wild long-tailed macaque monkeys at the Uluwatu Temple in Bali, Indonesia are intelligent enought o realise which item is expensive enough to be raided as a ransom. Also read| Monkeys in a Finnish zoo preferred noise of traffic over nature, ongoing study finds Scientists found out that the moneklys let go of expensive items such as electronic gadgets only after receiving food that they feel would be of its corresponding value. "The token exchange paradigm shows that monkeys and great apes are able to use objects as symbolic tools to request specific food rewards," the study reads. It was observed the interactions occurs in two phases, "after stealing inedible and more or less valuable objects (e.g. pairs of glasses, hats, empty bags) from temple visitors, the macaques appear to use them as tokens, by returning them to humans in exchange for a certain number/type of food rewards proffered by the temple staff." Also read| Only in India: Monkey steals COVID-19 samples from lab The observation has been made after conducting a research for 273 days between 2015 to 2016, and a few days in 2019 too. During this time, the scientists filmed the monkeys in the area near the temple. These monkeys usually stared at a visitor, then silently approached them and stole the expensive object. They, then, waited at a side for the owner to approach them with a counteroffer of equal or higher value. "Token-robbing and token/reward-bartering are cognitively challenging tasks for the Uluwatu macaques that revealed unprecedented economic decision-making processes," the study reads. "This spontaneous, population-specific, prevalent, cross-generational, learned and socially influenced practice may be the first example of a culturally maintained token economy in free-ranging animals."

Monkeys at Bali temple know which items to steal for ransom and food: Study

Lohri, the harvest festival celebrated in January, marks the end of winter and the time to harvest rabi crops.A bonfire is lit, families whirl around it singing Punjabi folk songs and popping sesame seeds, popcorn, jaggery and rewaris.

Like any other Indian festival, Lohri is incomplete without some appetising, traditional foods which we list here. 
 
1. Makki Ki Roti: It is a tradition to prepare `Makki Ki Roti` or maize bread to mark the festival. The bread is prepared with fresh ground corn, enlivened up with grated radish, radish leaves, coriander leaves, chopped green chilies and not to forget, lots of white butter. 
 
2. Pakode: Quick and crispy `fritters` are served as starters to the main course. Onion, potato, cauliflower, chilly florets are spiced and dipped into gram flour batter, and fried till they turn crispy golden brown. They are mostly served with green coriander chutney or else can be served with red tomato ketchup too. 
 
3. Sarso Ka Saag: Sarso Da Saag and Makki Di Roti is an unmatched combination that is a must in every Lohri thaali. The mustard greens and spinach are prepared with onion tomato gravy and garlic paste. Laced with `desi ghee`, the aromatic dish is a not-to-miss food. 
 
4. Dahi Bhalle: The soft yet crisp dumplings made with Urad daal, dunked into sour yogurt are served with roasted cumin powder, red chilly powder, and a special ingredient, pomegranate seeds. 
 
5. Gajar ka halwa: One of the dishes for which foodies wait for the winter season or Lohri is `Gajar Ka Halwa`. The dessert which is prepared from red carrots and milk is one of the mouth-watering dishes anybody could crave for. For adding a more relishing touch to your dish, add grated `Khoya` (dried evaporated milk solids), chopped cashews, and almonds to it. 
 
6. Murmure ke laddoo: The lightest sweet snack is prepared by rolling rice puffs with jaggery into balls. Jaggery should not be melted at a high temperature otherwise it can burst the rice puffs. 
 
7. Aate ke laddoo: Famous as `Pinni` in Punjabi, the roasted sweet is made with wheat flour and chopped almonds laced with pure ghee and edible gum (commonly prepared with melted jaggery). These laddoos are a never-miss item on your platter. 
 
8. Til ki chikki: The square-shaped flat sweet made with sesame seed and jaggery will please your taste buds. To add a little chef-touch to the sweet, brittle it with a hint of cardamon.&nbsp;

Lohri, the harvest festival celebrated in January, marks the end of winter and the time to harvest rabi crops.A bonfire is lit, families whirl around it singing Punjabi folk songs and popping sesame seeds, popcorn, jaggery and rewaris.

Lohri, the harvest festival celebrated in January, marks the end of winter and the time to harvest rabi crops.A bonfire is lit, families whirl around it singing Punjabi folk songs and popping sesame seeds, popcorn, jaggery and rewaris. Like any other Indian festival, Lohri is incomplete without some appetising, traditional foods which we list here. 1. Makki Ki Roti: It is a tradition to prepare `Makki Ki Roti` or maize bread to mark the festival. The bread is prepared with fresh ground corn, enlivened up with grated radish, radish leaves, coriander leaves, chopped green chilies and not to forget, lots of white butter. 2. Pakode: Quick and crispy `fritters` are served as starters to the main course. Onion, potato, cauliflower, chilly florets are spiced and dipped into gram flour batter, and fried till they turn crispy golden brown. They are mostly served with green coriander chutney or else can be served with red tomato ketchup too. 3. Sarso Ka Saag: Sarso Da Saag and Makki Di Roti is an unmatched combination that is a must in every Lohri thaali. The mustard greens and spinach are prepared with onion tomato gravy and garlic paste. Laced with `desi ghee`, the aromatic dish is a not-to-miss food. 4. Dahi Bhalle: The soft yet crisp dumplings made with Urad daal, dunked into sour yogurt are served with roasted cumin powder, red chilly powder, and a special ingredient, pomegranate seeds. 5. Gajar ka halwa: One of the dishes for which foodies wait for the winter season or Lohri is `Gajar Ka Halwa`. The dessert which is prepared from red carrots and milk is one of the mouth-watering dishes anybody could crave for. For adding a more relishing touch to your dish, add grated `Khoya` (dried evaporated milk solids), chopped cashews, and almonds to it. 6. Murmure ke laddoo: The lightest sweet snack is prepared by rolling rice puffs with jaggery into balls. Jaggery should not be melted at a high temperature otherwise it can burst the rice puffs. 7. Aate ke laddoo: Famous as `Pinni` in Punjabi, the roasted sweet is made with wheat flour and chopped almonds laced with pure ghee and edible gum (commonly prepared with melted jaggery). These laddoos are a never-miss item on your platter. 8. Til ki chikki: The square-shaped flat sweet made with sesame seed and jaggery will please your taste buds. To add a little chef-touch to the sweet, brittle it with a hint of cardamon.

Lohri 2021: Treat your taste buds with these traditional foods

Winters call for some warm exotic dishes, but what about the drinks? Don`t settle for your usual soft drinks when you can prep-up for something fancy in little to no time! As we enter the new year, why not add some lip-smacking healthy mocktails to the list? 
 
Yes, with a pinch of the fruity element, your mocktails can be safe and healthy! The key is to use high-quality ingredients and fresh fruit pulp. Most of these mocktails require similar ingredients like lime juice, mint leaves, ice cubes, soda or sparkling water. And trust us; it`s as easy as you could think of! So, make a toast, with these easy-peasy mocktails, shared by Kimaye Health, INI Farms. 
 
Here`s how to go about it in 4 simple steps: 
 
- Muddle the fruit and lime juice with a few mint leaves 
 
 
- Pour the mixture in a glass with 2-3 ice cubes, and honey if needed 
 
 
- Add soda or sparkling water to the brim and mix 
 
 
- Garnish them with a fruit slice and mint leaves to make them festive ready! 
 
 
Some of the fruits that go well are: 
 
Peppy Pomegranate 
 
Goes perfectly with the winter vibe as the blend of maroon with soda looks splendid for a celebration drink. Along with pomegranate juice, you can also throw in a few seeds to garnish and add sweetness to your mocktails. The best part is that you don`t need any added sugar as the natural flavour of pomegranate makes it a wonderful delight! 
 
Tangy Orange 
 
In this citrusy mocktail, you can mix up multiple citrus fruits to flavour up the taste. Oranges are abundant during winter, so make full use of this tangy winter fruit! The fresh orange pulp is a healthier escape from your regular soft drinks or alcohol. A thin slice of orange on the brim will surely make it an instaworthy click! 
 
Blissful Blueberry 
 
Go all blue with your winter theme! The delicious blueberries have always been a sweet delight. Crush and blend them into a smooth mixture. This is something new that you can easily try for your next family get-together. Pair it up with blueberry cheesecake and get into the celebration mode! 
 
Cucumber lemonade 
 
While cucumbers are most adored in summers for their cooling effect and they also make a refreshing drink during the winters. The freshness of cucumbers with lime soda is surely something you wouldn`t want to miss. Don`t just slide them into your salads, instead turn them into a sweet fresh mocktail! 
 
Striking Strawberry Pineapple 
 
Blend in two fruits for some incredible flavour. Pineapple and strawberry go well together because of their sweet and soft nature. With these two fruits, there`s barely any need for added sugar. You can play with the quantity of each fruit to get the desired shade of the drink. 
 
These are some of the best and easy combinations to try for that random get together. Always go for fresh and good quality fruits for better results. Additionally, you can also freeze some small fresh-fruit chunks in ice cubes and drop them in to give your mocktails a flattering look. With these ingredients and tricks in mind, you can add a unique charm to simple parties! 
 
&nbsp;

Winters call for some warm exotic dishes, but what about the drinks? Don`t settle for your usual soft drinks when you can prep-up for something fancy in little to no time!

Winters call for some warm exotic dishes, but what about the drinks? Don`t settle for your usual soft drinks when you can prep-up for something fancy in little to no time! As we enter the new year, why not add some lip-smacking healthy mocktails to the list? Yes, with a pinch of the fruity element, your mocktails can be safe and healthy! The key is to use high-quality ingredients and fresh fruit pulp. Most of these mocktails require similar ingredients like lime juice, mint leaves, ice cubes, soda or sparkling water. And trust us; it`s as easy as you could think of! So, make a toast, with these easy-peasy mocktails, shared by Kimaye Health, INI Farms. Here`s how to go about it in 4 simple steps: - Muddle the fruit and lime juice with a few mint leaves - Pour the mixture in a glass with 2-3 ice cubes, and honey if needed - Add soda or sparkling water to the brim and mix - Garnish them with a fruit slice and mint leaves to make them festive ready! Some of the fruits that go well are: Peppy Pomegranate Goes perfectly with the winter vibe as the blend of maroon with soda looks splendid for a celebration drink. Along with pomegranate juice, you can also throw in a few seeds to garnish and add sweetness to your mocktails. The best part is that you don`t need any added sugar as the natural flavour of pomegranate makes it a wonderful delight! Tangy Orange In this citrusy mocktail, you can mix up multiple citrus fruits to flavour up the taste. Oranges are abundant during winter, so make full use of this tangy winter fruit! The fresh orange pulp is a healthier escape from your regular soft drinks or alcohol. A thin slice of orange on the brim will surely make it an instaworthy click! Blissful Blueberry Go all blue with your winter theme! The delicious blueberries have always been a sweet delight. Crush and blend them into a smooth mixture. This is something new that you can easily try for your next family get-together. Pair it up with blueberry cheesecake and get into the celebration mode! Cucumber lemonade While cucumbers are most adored in summers for their cooling effect and they also make a refreshing drink during the winters. The freshness of cucumbers with lime soda is surely something you wouldn`t want to miss. Don`t just slide them into your salads, instead turn them into a sweet fresh mocktail! Striking Strawberry Pineapple Blend in two fruits for some incredible flavour. Pineapple and strawberry go well together because of their sweet and soft nature. With these two fruits, there`s barely any need for added sugar. You can play with the quantity of each fruit to get the desired shade of the drink. These are some of the best and easy combinations to try for that random get together. Always go for fresh and good quality fruits for better results. Additionally, you can also freeze some small fresh-fruit chunks in ice cubes and drop them in to give your mocktails a flattering look. With these ingredients and tricks in mind, you can add a unique charm to simple parties!

Winter doesn't mean no fun. Say hello to healthy mocktails

A young woman in her early 20s walks into a restaurant at Connaught Place in New Delhi bustling with office crowd in a late November afternoon. She sits with her friend and places multiple orders at one go. Once the food arrives some minutes later, the girl jumps off from the highchair and starts running around with the platters. Sometimes she poses with the prawn calamari against the window, sometimes puts a bowl of salad against the light. At one time she almost stood over the table to click the whole of the table with the dishes placed. If you had thought she is a photographer on a shooting project or a social media influencer, you are wrong. She has less than a thousand followers on Instagram yet she harbours a strong passion for food photography, not necessarily food.

For most of us who love going to the restaurant, this is a value addition to just savouring the food. No more are we restricted to appreciate cooking as a work of art through our eyes and heart but go beyond to save some memories on our virtual networks.&nbsp; 
Even if that makes the food go cold or runny, we are okay. For a generation seeking virtual validation everywhere, a good photo on our social media bumps up our ego. Social media at the contemporary time is being used everyday to spread information. When that young woman at Connaught Place shared the food photo, it might have been just for the sake to share with her world.&nbsp;

And the first-ever Indian to win a Michelin Star, Chef Atul Kochhar agrees. Based out of the UK, Atul believes that a camera-friendly plate goes a long way to share his own creation with the world. For audience across geographies, social media has enabled passionate creators to share edible artworks.&nbsp;

A conversation starter

“It's helped start conversations about food, food culture, recipes, ingredients – it’s made the culinary world more accessible,” said Kochar over an email conversation. “As a chef, you want your food to look as good as it tastes. We taste with our eyes - excitement, vibrancy, simplicity – the culinary journey first begins when you see a dish, and this has always been the case. The growth of social media has undoubtedly put pressure of chefs to ensure they present their creations in the very best way. But reputations and repeat customers aren’t built on imagery alone, the food needs to taste just as good or even better than it looks.”

And it’s true Instagram has changed the way we looked at food earlier. Meals as mundane as a breakfast or evening snacks have moved away from being just cereal or snack and started being photogenic. There are 161,000 posts of #OatsForBreakfast and 530,000 posts of #SamosaAndChai on Instagram. The number says it all.&nbsp;

Eating with eyes

"I make my plates as eye-catchy as possible but that’s for my guests and the current trend makes it camera-friendly,” said Chef Pawan Bisht, of Virat Kohli's One8 Commune, Mango Kitchen and Bar.&nbsp;

Chefs have always been particular about how the plating is done. With the rise in social media customers, they are being extra concerned. On social media, the word of mouth lies in the beauty of the food and the chefs will leave no stones unturned to ensure so.&nbsp;

The priority is on taste, though&nbsp;

While Instagram has helped in marketing of food or the restaurant, it’s taste at the end of the day that drives customers to return to their favourite eatery. The business of hospitality is heavily dependent on returning customer more than acquiring new customers.&nbsp;

A celebrity chef who wished to be unnamed said, you need to prioritize the flavour and quality of ingredients over the visual aspect. He says that he agrees with #FoodPorn generation being too curious about food, but what he dislikes is people are always rushing for photos. Each food has a particular temperature that makes the food delicious and if someone eats it when it turns cold, he runs the risk of ruining the effort of the chef.&nbsp;

Technology is the queen

If food is the king, technology is the queen. With the advent of high resolution and AI enabled technology that powers the smartphone cameras these days, getting good photos has become quite relevant. It’s not just the chefs who are creating masterpieces on pans and grills but also the smartphone manufacturers who have realized importance of macro and food mode photography, which is proving to be a deal breaker.&nbsp;

Most restaurateurs in Indian metro cities unanimously agreed, social media and food photos have helped them re-market their products in a good way. Moreover, it has effectively removed the barrier of accessibility from common restaurant-goers. &nbsp;A new breed of millennials who identify themselves as ‘foodies’ will be remembered in the history of hospitality for marketing restaurants and chefs knowingly or unknowingly.

A young woman in her early 20s walks into a restaurant at Connaught Place in New Delhi bustling with office crowd in a late November afternoon. She sits with her friend and places multiple orders at one go.

A young woman in her early 20s walks into a restaurant at Connaught Place in New Delhi bustling with office crowd in a late November afternoon. She sits with her friend and places multiple orders at one go. Once the food arrives some minutes later, the girl jumps off from the highchair and starts running around with the platters. Sometimes she poses with the prawn calamari against the window, sometimes puts a bowl of salad against the light. At one time she almost stood over the table to click the whole of the table with the dishes placed. If you had thought she is a photographer on a shooting project or a social media influencer, you are wrong. She has less than a thousand followers on Instagram yet she harbours a strong passion for food photography, not necessarily food. For most of us who love going to the restaurant, this is a value addition to just savouring the food. No more are we restricted to appreciate cooking as a work of art through our eyes and heart but go beyond to save some memories on our virtual networks. Even if that makes the food go cold or runny, we are okay. For a generation seeking virtual validation everywhere, a good photo on our social media bumps up our ego. Social media at the contemporary time is being used everyday to spread information. When that young woman at Connaught Place shared the food photo, it might have been just for the sake to share with her world. And the first-ever Indian to win a Michelin Star, Chef Atul Kochhar agrees. Based out of the UK, Atul believes that a camera-friendly plate goes a long way to share his own creation with the world. For audience across geographies, social media has enabled passionate creators to share edible artworks. A conversation starter “It's helped start conversations about food, food culture, recipes, ingredients – it’s made the culinary world more accessible,” said Kochar over an email conversation. “As a chef, you want your food to look as good as it tastes. We taste with our eyes - excitement, vibrancy, simplicity – the culinary journey first begins when you see a dish, and this has always been the case. The growth of social media has undoubtedly put pressure of chefs to ensure they present their creations in the very best way. But reputations and repeat customers aren’t built on imagery alone, the food needs to taste just as good or even better than it looks.” And it’s true Instagram has changed the way we looked at food earlier. Meals as mundane as a breakfast or evening snacks have moved away from being just cereal or snack and started being photogenic. There are 161,000 posts of #OatsForBreakfast and 530,000 posts of #SamosaAndChai on Instagram. The number says it all. Eating with eyes "I make my plates as eye-catchy as possible but that’s for my guests and the current trend makes it camera-friendly,” said Chef Pawan Bisht, of Virat Kohli's One8 Commune, Mango Kitchen and Bar. Chefs have always been particular about how the plating is done. With the rise in social media customers, they are being extra concerned. On social media, the word of mouth lies in the beauty of the food and the chefs will leave no stones unturned to ensure so. The priority is on taste, though While Instagram has helped in marketing of food or the restaurant, it’s taste at the end of the day that drives customers to return to their favourite eatery. The business of hospitality is heavily dependent on returning customer more than acquiring new customers. A celebrity chef who wished to be unnamed said, you need to prioritize the flavour and quality of ingredients over the visual aspect. He says that he agrees with #FoodPorn generation being too curious about food, but what he dislikes is people are always rushing for photos. Each food has a particular temperature that makes the food delicious and if someone eats it when it turns cold, he runs the risk of ruining the effort of the chef. Technology is the queen If food is the king, technology is the queen. With the advent of high resolution and AI enabled technology that powers the smartphone cameras these days, getting good photos has become quite relevant. It’s not just the chefs who are creating masterpieces on pans and grills but also the smartphone manufacturers who have realized importance of macro and food mode photography, which is proving to be a deal breaker. Most restaurateurs in Indian metro cities unanimously agreed, social media and food photos have helped them re-market their products in a good way. Moreover, it has effectively removed the barrier of accessibility from common restaurant-goers. A new breed of millennials who identify themselves as ‘foodies’ will be remembered in the history of hospitality for marketing restaurants and chefs knowingly or unknowingly.

Food of Instagram: Is social media making us see food and not eat it?

A restaurant in Colombia is offering the king of delicacies - the gold plated burger!

South China Morning Post reported that a restaurant in Bogota, Colombia has turned the world's favourite food item into luxurious cuisine, by adding gold - 24 carat of it, to be exact. The restaurant is offering a 24-carat burger to woo customers.

Also read:&nbsp;<a href="https://www.wionews.com/photos/archaeologists-discover-ancient-street-food-shop-with-2000-year-old-traces-in-pompeii-352667">Archaeologists discover ancient street food shop with 2,000-year-old traces in Pompeii</a>

The restaurant industry has been hit hard by the COVID-19 pandemic, with restaurants around the world laying off people, some shutting down, and many reporting unprecedented losses. A ban on public gatherings has turned dine-in restaurants into delivery-only outlets.&nbsp;

The luxurious dish is on the menu of a restaurant in the Colombian capital, and costs about $59 each. On the other hand, a regular burger costs only $11.&nbsp;

''The hamburger is put on it, the hamburger is closed, and then the gold foil goes on'', Maria Paula, the chef told South China Morning Post.&nbsp;

Also read:&nbsp;<a href="http://13.235.153.162/videos/grasshopper-based-food-start-up-takes-off-in-mexico-city-352755" hreflang="en">Grasshopper-based food start-up takes off in Mexico city</a>

Paula shed light on the meticulous process involving the creation of this burger. ''It can be damaged if it sticks on your finger... it is damaged'', she further told SCMP.

Doing it right is also very important. ''If you don't put it on right, it also gets damaged''.

Also read:&nbsp;<a href="http://13.235.153.162/videos/santa-gives-food-to-poor-hit-by-pandemic-and-recession-in-venezuela-351425" hreflang="en">Santa gives food to poor hit by pandemic and recession in Venezuela</a>

The country is reeling from the COVID-19 pandemic, and a national coronavirus lockdown was imposed in Colombia from March to August. Despite government subsidies, the measures have hurt many businesses.&nbsp;

The country has recorded 1.5 million cases of coronavirus so far. The gold plated burger is part of many endeavours on the part of restaurants to bring back customers in the aftermath of COVID-19.

Want to taste gold in your next burger meal? Head on over to Colombia!

A restaurant in Colombia is offering the king of delicacies - the gold plated burger! South China Morning Post reported that a restaurant in Bogota, Colombia has turned the world's favourite food item into luxurious cuisine, by adding gold - 24 carat of it, to be exact.

A restaurant in Colombia is offering the king of delicacies - the gold plated burger! South China Morning Post reported that a restaurant in Bogota, Colombia has turned the world's favourite food item into luxurious cuisine, by adding gold - 24 carat of it, to be exact. The restaurant is offering a 24-carat burger to woo customers. Also read: Archaeologists discover ancient street food shop with 2,000-year-old traces in Pompeii The restaurant industry has been hit hard by the COVID-19 pandemic, with restaurants around the world laying off people, some shutting down, and many reporting unprecedented losses. A ban on public gatherings has turned dine-in restaurants into delivery-only outlets. The luxurious dish is on the menu of a restaurant in the Colombian capital, and costs about $59 each. On the other hand, a regular burger costs only $11. ''The hamburger is put on it, the hamburger is closed, and then the gold foil goes on'', Maria Paula, the chef told South China Morning Post. Also read: Grasshopper-based food start-up takes off in Mexico city Paula shed light on the meticulous process involving the creation of this burger. ''It can be damaged if it sticks on your finger... it is damaged'', she further told SCMP. Doing it right is also very important. ''If you don't put it on right, it also gets damaged''. Also read: Santa gives food to poor hit by pandemic and recession in Venezuela The country is reeling from the COVID-19 pandemic, and a national coronavirus lockdown was imposed in Colombia from March to August. Despite government subsidies, the measures have hurt many businesses. The country has recorded 1.5 million cases of coronavirus so far. The gold plated burger is part of many endeavours on the part of restaurants to bring back customers in the aftermath of COVID-19. Want to taste gold in your next burger meal? Head on over to Colombia!

A Colombian restaurant is making 24k gold-plated burgers to woo customers

During winters, the resultant heat loss demands compensatory strategies resulting in increased food intake for its thermic effect. Cold weather leads to a drop in our body temperature, stimulating our appetites. This is because intake of food helps to generate internal heat, subsequently leading to a rise in body temperature. 
 
Shweta Mahadik, Clinical Dietician, Fortis Hospital, Kalyan shares a list of some nutritious and easily available ingredients which are a must in winters: 
 
TIL SEEDS (SESAME): Til seeds are super foods that should be part of your diet during winter. They are full of good fats mainly Polyunsaturated Fatty Acids (PUFA) that reduces blood cholesterol, high blood pressure and plays an important role in preventing cardiovascular diseases and cancers. Regular intake of Til seeds makes the body warm and it is a winter super food. It also contains active, and health promoting phytochemicals such as Sesamin, Sesamolin, Tocopherols, Phytosterols, Phytates and other Phenolics which lowers the risk of diseases by strengthening the immune system. 
 
Til is also rich in Calcium and keeps the bones strong. The Zinc helps to strengthen the bones and increase bone density. It also contains Magnesium which helps to maintain normal blood pressure levels. Til can be consumed in the form of: Til ladoo, Til chikki, Til poli also in the form of chutney, and roasted til seeds can be sprinkled in salads 
 
 
During winters, some people are more susceptible to catching common diseases cold and flu, coughs, respiratory ailments, sinusitis etc. Having Jaggery in your diet is a very good option during winter - as a cleansing agent. It cleanses the lungs, stomach, intestines, respiratory tract, and esophagus. Jaggery is far complex than sugar, as it is made up of Sucrose. It is rich in minerals like Magnesium, Calcium, Phosphorus, Iron etc. Some studies found that Jaggery digests slower than sugar, and releases energy slowly - not spontaneously. This provides energy for a longer time which makes the body warm. the minerals and antioxidants in Jaggery can support the immune system and help people recover from illnesses like the common cold and the flu. Have Groundnut chikki, dryfruits ladoo, Gulpapadi, Groundnut ladoo, Halim ladoo, Gulpoli, Jaggery and dates chutney, etc. 
 
GINGER TEA: On a cold morning, most of us enjoy Ginger tea. However, Ginger does a lot than just adding a hint of flavour to your favourite beverage or dishes. In traditional Chinese medicine, Ginger is used for its warming effect. Ginger increases body temperature, which is ideal if you are suffering from a cold. It can be used for throat infections and to relieve congestion in Sinusitis. Consumption of Ginger reduces cold and conquers a dry, irritating cough by increasing human Bronchial Smooth Muscle Cell (BSMC) migration and proliferation and reversing phthalate ester-mediated airway remodelling. Gingerol, which is a major bioactive compound found in Ginger is capable of preventing Asthma. Some studies reveal that Ginger has many therapeutic properties, including antibiotic, antimicrobial, antioxidant and anti-inflammatory effects. Have Ginger tea, Ginger kadha, Ginger wadi, add Ginger in soups &amp; veggies, and in chilli pickles, etc. 
 
 
 
 
&nbsp;

During winters, the resultant heat loss demands compensatory strategies resulting in increased food intake for its thermic effect. Cold weather leads to a drop in our body temperature, stimulating our appetites.

During winters, the resultant heat loss demands compensatory strategies resulting in increased food intake for its thermic effect. Cold weather leads to a drop in our body temperature, stimulating our appetites. This is because intake of food helps to generate internal heat, subsequently leading to a rise in body temperature. Shweta Mahadik, Clinical Dietician, Fortis Hospital, Kalyan shares a list of some nutritious and easily available ingredients which are a must in winters: TIL SEEDS (SESAME): Til seeds are super foods that should be part of your diet during winter. They are full of good fats mainly Polyunsaturated Fatty Acids (PUFA) that reduces blood cholesterol, high blood pressure and plays an important role in preventing cardiovascular diseases and cancers. Regular intake of Til seeds makes the body warm and it is a winter super food. It also contains active, and health promoting phytochemicals such as Sesamin, Sesamolin, Tocopherols, Phytosterols, Phytates and other Phenolics which lowers the risk of diseases by strengthening the immune system. Til is also rich in Calcium and keeps the bones strong. The Zinc helps to strengthen the bones and increase bone density. It also contains Magnesium which helps to maintain normal blood pressure levels. Til can be consumed in the form of: Til ladoo, Til chikki, Til poli also in the form of chutney, and roasted til seeds can be sprinkled in salads During winters, some people are more susceptible to catching common diseases cold and flu, coughs, respiratory ailments, sinusitis etc. Having Jaggery in your diet is a very good option during winter - as a cleansing agent. It cleanses the lungs, stomach, intestines, respiratory tract, and esophagus. Jaggery is far complex than sugar, as it is made up of Sucrose. It is rich in minerals like Magnesium, Calcium, Phosphorus, Iron etc. Some studies found that Jaggery digests slower than sugar, and releases energy slowly - not spontaneously. This provides energy for a longer time which makes the body warm. the minerals and antioxidants in Jaggery can support the immune system and help people recover from illnesses like the common cold and the flu. Have Groundnut chikki, dryfruits ladoo, Gulpapadi, Groundnut ladoo, Halim ladoo, Gulpoli, Jaggery and dates chutney, etc. GINGER TEA: On a cold morning, most of us enjoy Ginger tea. However, Ginger does a lot than just adding a hint of flavour to your favourite beverage or dishes. In traditional Chinese medicine, Ginger is used for its warming effect. Ginger increases body temperature, which is ideal if you are suffering from a cold. It can be used for throat infections and to relieve congestion in Sinusitis. Consumption of Ginger reduces cold and conquers a dry, irritating cough by increasing human Bronchial Smooth Muscle Cell (BSMC) migration and proliferation and reversing phthalate ester-mediated airway remodelling. Gingerol, which is a major bioactive compound found in Ginger is capable of preventing Asthma. Some studies reveal that Ginger has many therapeutic properties, including antibiotic, antimicrobial, antioxidant and anti-inflammatory effects. Have Ginger tea, Ginger kadha, Ginger wadi, add Ginger in soups & veggies, and in chilli pickles, etc.

Best superfoods to consume during winter  season

A North Korean food processing factory has set a major business strategy to develop new 'world-level' products, the North's state news agency KCNA said on Tuesday (December 15).

North Korean food factory aims to develop new 'world-level products,' KCNA says 

Customers are lining up at a Jerusalem bakery-cafe for the "Abu Dhabi" doughnut, a date-flavoured confectionery inspired by Israel's new relations with the United Arab Emirates.

"Abu Dhabi" doughnut a Hanukkah hit in Israel

Merchants from Peru's largest wholesale market banded together to donate more than 10 tons of vegetables and fruits to help feed the animals of Parque de las Leyendas, or Park of the Legends, as Lima's zoo is known.

Lima Zoo receives food donations for animals

US government now estimates between 30 to 40% of the country's food supply ends up as waste. Watch report.

US restaurants try to cut down losses: 30 to 40% food supply ends in loses

Spain is playing with new ways to counter the direct implications of COVID-19.&nbsp;

Public places like restaurants and malls remain at the highest risk of enabling coronavirus infection and causing new clusters to create.

A Spanish restaurant just came up with the perfect fix. The restaurant has come up with new ways to minimise contact among waiters and staff, which will effectively reduce the risk of coronavirus infections.

All about the funk!

Located in the country's northeastern Mediterranean coast, the the restaurant, called "Funky Pizza" has come up with a mobile application called "Funky Pay", which has been integrated in the restaurant's ordering system.

This means your server will no longer need to physically engage with you at all.

<h6><img alt="An employee using the &quot;Funky Pay&quot; app informs clients that their order is ready, at Funky Pizza restaurant, where the app replaces waiters, in Palafrugell, near Girona, Costa Brava, Spain July 31, 2020" data-entity-type="file" data-entity-uuid="610559bf-c9bb-45d1-b327-02924e2354cf" src="//cdn.wionews.com/sites/default/files/inline-images/Untitled%20design-5_10.jpg" /> 
An employee using the "Funky Pay" app informs clients that their order is ready, at Funky Pizza restaurant, where the app replaces waiters, in Palafrugell, near Girona, Costa Brava, Spain July 31, 2020. | Reuters</h6>

 
The restaurant, situated in Palafrugell in Costa Brava is very popular with tourists. The best part of this move, is perhaps that the waiter does not bring the food to your table. The app has been specifically designed to cater to social distancing needs given the trying times.

"Through this system we have tried to keep physical distance with our clients, which is what people are looking for during COVID," restaurant owner Carlos Manich told Reuters.

Literally zero contact!

To make management of orders easier, the staff tracks the orders through screens behind the bar. Coronavirus has changed life for all of us, and this restaurant is no different - it has become table service only, and has made it mandatory for people to wear face masks at all times when away from tables.

<h6><img alt="Employees pick up the pizzas near an IPad with the &quot;Funky Pay&quot; app, which helps tracking orders of clients and where, with a system of colours, clients can see when it is in the kitchen or when it will be arriving, at Funky Pizza restaurant, where the app replaces waiters, in Palafrugell, near Girona, Costa Brava, Spain July 31, 2020" data-entity-type="file" data-entity-uuid="df80ac36-fe7f-478e-b896-524964429253" src="//cdn.wionews.com/sites/default/files/inline-images/Untitled%20design-6_9.jpg" /> 
Employees pick up the pizzas near an IPad with the "Funky Pay" app, which helps tracking orders of clients and where, with a system of colours, clients can see when it is in the kitchen or when it will be arriving, at Funky Pizza restaurant, where the app replaces waiters, in Palafrugell, near Girona, Costa Brava, Spain July 31, 2020. | Reuters 
&nbsp;</h6>

"The application is very user-friendly ... and you can also track your order and see when it is in the kitchen or when it will be arriving," Claudia Medina, 26, who was eating at the restaurant told Reuters.

Of course, not everyone agreed.&nbsp;"I think we lose the feeling with the waiter, for example when you order you can't ask about different preferences or quantities," said another patron&nbsp;Javier Comas, 26.

Spain is playing with new ways to counter the direct implications of COVID-19. Public places like restaurants and malls remain at the highest risk of enabling coronavirus infection and causing new clusters to create.

Spain is playing with new ways to counter the direct implications of COVID-19. Public places like restaurants and malls remain at the highest risk of enabling coronavirus infection and causing new clusters to create. A Spanish restaurant just came up with the perfect fix. The restaurant has come up with new ways to minimise contact among waiters and staff, which will effectively reduce the risk of coronavirus infections. All about the funk! Located in the country's northeastern Mediterranean coast, the the restaurant, called "Funky Pizza" has come up with a mobile application called "Funky Pay", which has been integrated in the restaurant's ordering system. This means your server will no longer need to physically engage with you at all. An employee using the "Funky Pay" app informs clients that their order is ready, at Funky Pizza restaurant, where the app replaces waiters, in Palafrugell, near Girona, Costa Brava, Spain July 31, 2020. | Reuters The restaurant, situated in Palafrugell in Costa Brava is very popular with tourists. The best part of this move, is perhaps that the waiter does not bring the food to your table. The app has been specifically designed to cater to social distancing needs given the trying times. "Through this system we have tried to keep physical distance with our clients, which is what people are looking for during COVID," restaurant owner Carlos Manich told Reuters. Literally zero contact! To make management of orders easier, the staff tracks the orders through screens behind the bar. Coronavirus has changed life for all of us, and this restaurant is no different - it has become table service only, and has made it mandatory for people to wear face masks at all times when away from tables. Employees pick up the pizzas near an IPad with the "Funky Pay" app, which helps tracking orders of clients and where, with a system of colours, clients can see when it is in the kitchen or when it will be arriving, at Funky Pizza restaurant, where the app replaces waiters, in Palafrugell, near Girona, Costa Brava, Spain July 31, 2020. | Reuters "The application is very user-friendly ... and you can also track your order and see when it is in the kitchen or when it will be arriving," Claudia Medina, 26, who was eating at the restaurant told Reuters. Of course, not everyone agreed. "I think we lose the feeling with the waiter, for example when you order you can't ask about different preferences or quantities," said another patron Javier Comas, 26.

Spanish pizzeria takes social distancing to another level with new mobile application!

Covid-19 has left restaurants bleeding. How can the F&B industry bounce back post-coronavirus? Find out on Hard Reset with Zorawar Kalra, Atul Kochhar, Ranveer Brar, and Ankit Mehrotra.

Hard Reset: Dine out or take out? The future of restaurants

When was the last time you ate something at a street vendor’s stall in Mumbai and wondered what the story behind the dish was? I bet, you wouldn’t even have thought about it. In a city that has to offer a wide array of culinary variety, right from a Rs 10  nimbu paani to a Rs 25000 three-course meal, not many seem curious about the history behind the food that they savour on a daily basis.&nbsp;

Mumbai’s street food perhaps has the widest range of delicacies that you can possibly sample in 233 sq. miles of area. It’s a culinary universe packed onto a set of little islands. Holding true to its cosmopolitan reputation, the city’s street food, too, has various identities and avatars. Perhaps the most popular street food dish in Mumbai would be the Pav Bhaji. A spicy, soupy, crunchy mixture of vegetables, pan-fried or  Tawa fried in a unique mixture of spices, served with two or three portions of the city’s famed laadi pavs, soaked in butter and chaat masala – this combination is a delight for any avid foodie. Nowadays, the humble Pav Bhaji, which was often served in stalls or small vendors in humble nooks and corners of the city, has now taken on a national and even an international identity, served with toppings ranging from mozzarella cheese to grated paneer to mushrooms. It has even evolved in some places to become Pav Bhaji pizzas. You name it, and the Pav Bhaji has an avatar ready to match your palate!&nbsp;

But there are a very few people who would know about the humble beginnings of this now popular fast food item. In fact, in all probability, Pav Bhaji can be called the first South Asian dish to be associated with the term ‘fast food.’ While many wrongly associate the origins of this dish to Gujarat, it was actually conceived as a necessity by the womenfolk of 19th century Mumbai chawls. The Pav Bhaji’s birth was actually born as a makeshift fix rather than invention. In the late 1800s when Mumbai’s cloth mills started flourishing, they created a huge workforce of labourers who would toil hours in a day. These labourers would often go hungry because they would get very little time for a decent bite, as they were tirelessly working to fulfill the growing demand of Indian cotton in European markets. The workers would leave early and come back late from their respective shifts, leaving their wives with very little time to prep a decent meal to pack for their men. It was out of fulfilling this necessity of ensuring that the man of the house keeps the machines running without going hungry that the street food of today, the Pav Bhaji was born. 
 
The woman of the house realized that in order to provide the nutrition on a thin budget, a quick fix was required. A wide range of vegetables, including carrots, potatoes, cabbage, green peas, onions, or whatever else was available in their little chawls would be cooked in a peculiar mix of different powdered spices (which is a staple in Maharashtrian households) and packed for lunch with bhakri – a nutritious flat bread prepared from millet dough, similar to roti but more coarse in texture. Surprisingly, the pav was introduced, much later. The homemaker could then be at peace about the health of the bread-winner of the family while preparing a meal in no time.&nbsp;

Today’s version of  Pav Bhaji, however, rose to the fore sometime in the late 70s when the dish gained fast popularity amongst the Gujarati community in Mumbai with added elements like butter, cheese and various chutneys catching up with time. But the basis of the modern dish – a crush of potatoes, tomatoes, onions, green peas and at times cauliflower or broccoli – remains the same till date. The simple food wonder has helped many families – who still set up little roadside stalls serving the dish - put their children through decent education and have good lives. &nbsp;

So, the next time you are pampering your taste buds – be it at Tardeo’s Sardar Pav Bhaji, at CST’s Canon Pav Bhaji, or at any other such famed localised brand – don’t forget to tip your hats to those simple women of 19th century Mumbai chawls, who laid the foundations of this modern-day culinary wonder!&nbsp;

(Disclaimer: The opinions expressed above are the personal views of the author and do not reflect the views of ZMCL)

When was the last time you ate something at a street vendor’s stall in Mumbai and wondered what the story behind the dish was? I bet, you wouldn’t even have thought about it.

When was the last time you ate something at a street vendor’s stall in Mumbai and wondered what the story behind the dish was? I bet, you wouldn’t even have thought about it. In a city that has to offer a wide array of culinary variety, right from a Rs 10  nimbu paani to a Rs 25000 three-course meal, not many seem curious about the history behind the food that they savour on a daily basis. Mumbai’s street food perhaps has the widest range of delicacies that you can possibly sample in 233 sq. miles of area. It’s a culinary universe packed onto a set of little islands. Holding true to its cosmopolitan reputation, the city’s street food, too, has various identities and avatars. Perhaps the most popular street food dish in Mumbai would be the Pav Bhaji. A spicy, soupy, crunchy mixture of vegetables, pan-fried or  Tawa fried in a unique mixture of spices, served with two or three portions of the city’s famed laadi pavs, soaked in butter and chaat masala – this combination is a delight for any avid foodie. Nowadays, the humble Pav Bhaji, which was often served in stalls or small vendors in humble nooks and corners of the city, has now taken on a national and even an international identity, served with toppings ranging from mozzarella cheese to grated paneer to mushrooms. It has even evolved in some places to become Pav Bhaji pizzas. You name it, and the Pav Bhaji has an avatar ready to match your palate! But there are a very few people who would know about the humble beginnings of this now popular fast food item. In fact, in all probability, Pav Bhaji can be called the first South Asian dish to be associated with the term ‘fast food.’ While many wrongly associate the origins of this dish to Gujarat, it was actually conceived as a necessity by the womenfolk of 19th century Mumbai chawls. The Pav Bhaji’s birth was actually born as a makeshift fix rather than invention. In the late 1800s when Mumbai’s cloth mills started flourishing, they created a huge workforce of labourers who would toil hours in a day. These labourers would often go hungry because they would get very little time for a decent bite, as they were tirelessly working to fulfill the growing demand of Indian cotton in European markets. The workers would leave early and come back late from their respective shifts, leaving their wives with very little time to prep a decent meal to pack for their men. It was out of fulfilling this necessity of ensuring that the man of the house keeps the machines running without going hungry that the street food of today, the Pav Bhaji was born. The woman of the house realized that in order to provide the nutrition on a thin budget, a quick fix was required. A wide range of vegetables, including carrots, potatoes, cabbage, green peas, onions, or whatever else was available in their little chawls would be cooked in a peculiar mix of different powdered spices (which is a staple in Maharashtrian households) and packed for lunch with bhakri – a nutritious flat bread prepared from millet dough, similar to roti but more coarse in texture. Surprisingly, the pav was introduced, much later. The homemaker could then be at peace about the health of the bread-winner of the family while preparing a meal in no time. Today’s version of  Pav Bhaji, however, rose to the fore sometime in the late 70s when the dish gained fast popularity amongst the Gujarati community in Mumbai with added elements like butter, cheese and various chutneys catching up with time. But the basis of the modern dish – a crush of potatoes, tomatoes, onions, green peas and at times cauliflower or broccoli – remains the same till date. The simple food wonder has helped many families – who still set up little roadside stalls serving the dish - put their children through decent education and have good lives. So, the next time you are pampering your taste buds – be it at Tardeo’s Sardar Pav Bhaji, at CST’s Canon Pav Bhaji, or at any other such famed localised brand – don’t forget to tip your hats to those simple women of 19th century Mumbai chawls, who laid the foundations of this modern-day culinary wonder! (Disclaimer: The opinions expressed above are the personal views of the author and do not reflect the views of ZMCL)

Blog: The humble origins of Mumbai's popular snack - Pav Bhaji

Fastfood chain Kentucky Fried Chicken (KFC) showcased on Sunday (June 21) its automated restaurant in Moscow.

KFC showcases contactless outlet in Russia

In the bustling kitchen of one of Bogota's trendiest restaurants, a team of chefs that usually caters to the Colombian capital's well-heeled citizens is preparing meals for a community of people cut off from work and housing during the Andean country's coronavirus quarantine.

For Colombia's quarantined poor, lunch is served - by trendy restaurants

My parents are products of the old city of Bombay, now Mumbai. By old, I specifically mean, Girgaon - the cultural, political and culinary hub of the old town. A treasure chest of the city’s original seven islands. While my family can certainly not afford to live in the area which is now referred to as ‘SoBo (hip for South Bombay)’, ‘town’ and other such funky names, the stories of their childhood they shared with me have always intrigued me about the old city. Food is a major connecting factor. My mother's eyes light up at the mention of Gupta Bhelpuri of Girgaon and there is a spring in the steps of my father when I tell him I was at Yazdani sipping a chai or at Kyani gorging on an aamlet pav (Mumbai lingo for Omellete with buns).&nbsp;

Both these joints are the last of a dying breed of Irani cafes famous for their chai, bun maska and baked goodies. My parents fondly tell me how the food culture was simple and filled with quality. They of course talk of the good old post-independence years, when they grew up eating at joints that were culinary hubs. My father reminisces his culinary love affair with Yazdani. He describes in detail about how the smell of fresh bread at Yazdani bakery would make him stop in his step and how the aroma of their trademark chai made him postpone many a business meeting.

The humble bun maska and chai are beyond just a simple snack for Mumbaikars who understand what it feels to stretch the day in budgetary constraints. It’s in their DNA. Making sure that the quantity is filling, the venue decent and cost in check is so crucial for someone like my father who had it tough, while making sure I had a comfortable life.

He often described in detail, how after a tough day looking for jobs or small-time gigs (my father was a struggling actor back in the 70s), a bun maska &amp; chai is all he could afford and along with his friends, they would converse, agree, disagree, argue, laugh and just forget failures and disappointments that plagued him during the day. So after a conversation with him, where he passionately spoke about one of his chai sessions with his friends at Yazdani in 1970, I decided to take a stroll down the old Horniman Circle area (that still makes me giggle). &nbsp;

I have a friend who does poetry and we have this unspoken pact where we take off every weekend exploring the now-forgotten areas of the city which were once talk of the town. Bakeries, restaurants, junctions, places of worship, docks...we literally go out of our way to find out when was it that these places or their food got forgotten. This gives us an opportunity to come out of our cages and just know the city a bit better, perhaps taking a lesson or two on the way back home. So off I went him in search of this culinary romance that my father so emotionally narrated. We had an image in our mind, as we were looking for this bakery. A nice carved wooden entrance, colonial exterior, beautiful wooden tables and chairs, all this because of multiple visits to Kyani near Metro Cinema, which still holds on to some of that British era feel. &nbsp; 
 
<img alt="Old Bombay" data-entity-type="file" data-entity-uuid="e28a354c-0b40-41e3-b7b0-c8126827a029" src="//cdn.wionews.com/sites/default/files/inline-images/Bun2.jpg" />

But when we saw this place, we were sadly surprised. Almost dilapidated, surrounded by xerox and mobile shops, the bakery seemed like a lonely old prostitute – who in her mind has a lot to offer, but has no takers. A few people sitting inside on what seemed like old school benches clearly didn't appreciate the place or its food. The colonial-era bread making machine though was still able to churn out hot freshly baked bread loaves and buns and that aroma of the chai seemed exactly how my father had described it. That was all the invitation that we needed. That bread machine was perhaps the last bit of the structure's soul keeping it going.&nbsp;

We attempted to speak to the old man sitting at the counter. But he was as grumpy as this place looked. There was so much that I wanted to ask him about the place and the life that it had lived. Attempts to strike small conversations fell on deaf ears. He too, it seemed, had become a part of the structure’s misery.

I sat down with my friend on the rickety bench, biting into our bun maska and its cousin, the brun pav or as Maharashtrians call it, kadak pav. Hard and crunchy on the exterior and as soft as the bun inside. It was like that this bread was born to be paired with the chai. We ate and drank, our eyes searching and ears thirsty for some old soul who would share a story. But we had to leave empty handed. The chai and the bread was the only good part of the visit.&nbsp;

Later that evening, as I returned home, I told my father about my visit. "Does it still smell the same?” he quickly sat up on his bed and inquired like a curious child. "The chai and bread does", I replied. His excitement turned into a clearly visible sorrow on his face. Perhaps it finally dawned on him that 1970 was a long time ago. &nbsp; 
 
(Disclaimer: The opinions expressed above are the personal views of the author and do not reflect the views of ZMCL)&nbsp;

My parents are products of the old city of Bombay, now Mumbai. By old, I specifically mean, Girgaon - the cultural, political and culinary hub of the old town. A treasure chest of the city’s original seven islands.

My parents are products of the old city of Bombay, now Mumbai. By old, I specifically mean, Girgaon - the cultural, political and culinary hub of the old town. A treasure chest of the city’s original seven islands. While my family can certainly not afford to live in the area which is now referred to as ‘SoBo (hip for South Bombay)’, ‘town’ and other such funky names, the stories of their childhood they shared with me have always intrigued me about the old city. Food is a major connecting factor. My mother's eyes light up at the mention of Gupta Bhelpuri of Girgaon and there is a spring in the steps of my father when I tell him I was at Yazdani sipping a chai or at Kyani gorging on an aamlet pav (Mumbai lingo for Omellete with buns). Both these joints are the last of a dying breed of Irani cafes famous for their chai, bun maska and baked goodies. My parents fondly tell me how the food culture was simple and filled with quality. They of course talk of the good old post-independence years, when they grew up eating at joints that were culinary hubs. My father reminisces his culinary love affair with Yazdani. He describes in detail about how the smell of fresh bread at Yazdani bakery would make him stop in his step and how the aroma of their trademark chai made him postpone many a business meeting. The humble bun maska and chai are beyond just a simple snack for Mumbaikars who understand what it feels to stretch the day in budgetary constraints. It’s in their DNA. Making sure that the quantity is filling, the venue decent and cost in check is so crucial for someone like my father who had it tough, while making sure I had a comfortable life. He often described in detail, how after a tough day looking for jobs or small-time gigs (my father was a struggling actor back in the 70s), a bun maska & chai is all he could afford and along with his friends, they would converse, agree, disagree, argue, laugh and just forget failures and disappointments that plagued him during the day. So after a conversation with him, where he passionately spoke about one of his chai sessions with his friends at Yazdani in 1970, I decided to take a stroll down the old Horniman Circle area (that still makes me giggle). I have a friend who does poetry and we have this unspoken pact where we take off every weekend exploring the now-forgotten areas of the city which were once talk of the town. Bakeries, restaurants, junctions, places of worship, docks...we literally go out of our way to find out when was it that these places or their food got forgotten. This gives us an opportunity to come out of our cages and just know the city a bit better, perhaps taking a lesson or two on the way back home. So off I went him in search of this culinary romance that my father so emotionally narrated. We had an image in our mind, as we were looking for this bakery. A nice carved wooden entrance, colonial exterior, beautiful wooden tables and chairs, all this because of multiple visits to Kyani near Metro Cinema, which still holds on to some of that British era feel. But when we saw this place, we were sadly surprised. Almost dilapidated, surrounded by xerox and mobile shops, the bakery seemed like a lonely old prostitute – who in her mind has a lot to offer, but has no takers. A few people sitting inside on what seemed like old school benches clearly didn't appreciate the place or its food. The colonial-era bread making machine though was still able to churn out hot freshly baked bread loaves and buns and that aroma of the chai seemed exactly how my father had described it. That was all the invitation that we needed. That bread machine was perhaps the last bit of the structure's soul keeping it going. We attempted to speak to the old man sitting at the counter. But he was as grumpy as this place looked. There was so much that I wanted to ask him about the place and the life that it had lived. Attempts to strike small conversations fell on deaf ears. He too, it seemed, had become a part of the structure’s misery. I sat down with my friend on the rickety bench, biting into our bun maska and its cousin, the brun pav or as Maharashtrians call it, kadak pav. Hard and crunchy on the exterior and as soft as the bun inside. It was like that this bread was born to be paired with the chai. We ate and drank, our eyes searching and ears thirsty for some old soul who would share a story. But we had to leave empty handed. The chai and the bread was the only good part of the visit. Later that evening, as I returned home, I told my father about my visit. "Does it still smell the same?” he quickly sat up on his bed and inquired like a curious child. "The chai and bread does", I replied. His excitement turned into a clearly visible sorrow on his face. Perhaps it finally dawned on him that 1970 was a long time ago.  (Disclaimer: The opinions expressed above are the personal views of the author and do not reflect the views of ZMCL)

Blog: Forgotten culinary treasures of old Bombay

One of the fondest memories of my childhood were the early morning inter-school cricket matches at Mumbai's iconic Cross Maidan. This venue was special for me as a budding cricketer because the square boundaries were short on either side and it was a batsman's paradise. It would generally mean that if the wicket was good, any team batting first would pile on the runs. But piling on all those runs meant that one would need to fill up the old gas tank to its capacity. In maidan cricket lingo, the gas tank would refer to one’s tummy. Fortunately, the Khau Galli, Mumbai's very own eat street, was right next to the ground. 
 
I distinctly remember this old man who would place a humble wooden table and sell nothing but soft buns sandwiched with fresh butter and jam. As I passed the entrance of the maidan, where he would usually set up his stall, a smile from him was like an entry ticket on the field, without which my day would be incomplete. His routine while setting up his bun maska stall, was much like a batsman prepping himself mentally to go out in the middle to fend off a spell of hostile fast bowling. A tall lanky figure, he would walk briskly with a spring in his step, which hid his age, otherwise clearly visible in the wrinkles on his face. He would take out his foldable wooden stool, which looked like it would give away any moment. But perhaps it had carried the weight of this man’s life and livelihood for a long time. Then he would reach into his huge cloth bag, and out came the freshly baked buns! 
 
<img alt="BUn Maska" data-entity-type="file" data-entity-uuid="c87759d9-6059-424d-89c4-05057fcd6866" src="//cdn.wionews.com/sites/default/files/inline-images/Mumbai1.jpg" />

At times, the batsman batting nearest to his stall would get distracted at the aroma of the freshly baked bread, which mingled well with the moist maidan essence. And then like a skillful batsman negotiating a battery of pace bowling, the man would use his butter knife with precision, to create a work of culinary art – perfectly sliced buns with the right amount of Amul butter and some jam. Not too little, not too much! For only five rupees, any batsman eating the bun maska, could lead the charge against the opposition till the lunch break.

The bun maska, though humble, is a culinary icon which is an integral part of the old city's food culture. A piping hot cutting chai and a bun maska to start the day is a routine without which many Mumbaikars would have a restless day, almost as if something was missing. One can easily find small tables set up outside most Mumbai railway stations selling the bun maska for a humble sum. But none of these have the character and grace of the bun maska that you get at the city's traditional Irani cafes. The aroma of freshly baked buns with melting butter and the Irani chai was enough is enough to kick start the day on an optimistic note. A good Irani chai can actually make your worries disappear and an unassumingly sumptuous bun maska with it is just the push one needs to get the day going.

Mumbai's romance with Irani cafes goes back to the 19th century when Zoroastrian immigrants from Central Asia opened up bakeries and cafes, marking the start of a never-ending romance with Mumbaikars. There were around 200 notable Irani cafes across Mumbai in the 50s, and now only a handful remain. Breathing their last, these colonial joints known for their unique bun maska, kheema pav, mutton samosas, pastries and other mouth-watering delicacies were the talk of the town. One such Irani joint was Grant Road's B Merwan &amp; Sons. Their mawa cakes are to die for. I remember my father getting up as early as six in the morning during summer vacations to make sure that he got to the bakery all the way from Kandivli so that he could manage to get me fresh cakes by the time I was up. 
 
<img alt="Cafe" data-entity-type="file" data-entity-uuid="c1b641f7-198a-4375-bdbf-7c8441f09b48" src="//cdn.wionews.com/sites/default/files/inline-images/Mumbai3.jpg" /> 
 
The term 'to sell like hot cakes' would perhaps have started from the Merwan bakery because those cakes with their soft spongy interior and christmasy cardamom after taste would sell out by nine. One can still grab a chai and mawa cake or a mutton puff at the bakery, but the glory days have been over for a long time. The hustle and bustle of the 20th century that gave these Irani joints its identity is long lost in today's coffee shop culture. Simplicity, perhaps, has no takers. I still pass the bakery whenever I am in the old city and one glimpse of it's crumbling pre-independence architecture still woos me. The Victorian-style carvings at the entrance, the century-old wooden gates are still a tease. The typical 60s advertising with posters on the bakery's exterior and the large font announcing the menu are all there, but it's not the same anymore. Something seems a miss

 
(Disclaimer: The opinions expressed above are the personal views of the author and do not reflect the views of ZMCL) .&nbsp;

One of the fondest memories of my childhood were the early morning inter-school cricket matches at Mumbai's iconic Cross Maidan. This venue was special for me as a budding cricketer because the square boundaries were short on either side and it was a batsman's paradise.

One of the fondest memories of my childhood were the early morning inter-school cricket matches at Mumbai's iconic Cross Maidan. This venue was special for me as a budding cricketer because the square boundaries were short on either side and it was a batsman's paradise. It would generally mean that if the wicket was good, any team batting first would pile on the runs. But piling on all those runs meant that one would need to fill up the old gas tank to its capacity. In maidan cricket lingo, the gas tank would refer to one’s tummy. Fortunately, the Khau Galli, Mumbai's very own eat street, was right next to the ground. I distinctly remember this old man who would place a humble wooden table and sell nothing but soft buns sandwiched with fresh butter and jam. As I passed the entrance of the maidan, where he would usually set up his stall, a smile from him was like an entry ticket on the field, without which my day would be incomplete. His routine while setting up his bun maska stall, was much like a batsman prepping himself mentally to go out in the middle to fend off a spell of hostile fast bowling. A tall lanky figure, he would walk briskly with a spring in his step, which hid his age, otherwise clearly visible in the wrinkles on his face. He would take out his foldable wooden stool, which looked like it would give away any moment. But perhaps it had carried the weight of this man’s life and livelihood for a long time. Then he would reach into his huge cloth bag, and out came the freshly baked buns! At times, the batsman batting nearest to his stall would get distracted at the aroma of the freshly baked bread, which mingled well with the moist maidan essence. And then like a skillful batsman negotiating a battery of pace bowling, the man would use his butter knife with precision, to create a work of culinary art – perfectly sliced buns with the right amount of Amul butter and some jam. Not too little, not too much! For only five rupees, any batsman eating the bun maska, could lead the charge against the opposition till the lunch break. The bun maska, though humble, is a culinary icon which is an integral part of the old city's food culture. A piping hot cutting chai and a bun maska to start the day is a routine without which many Mumbaikars would have a restless day, almost as if something was missing. One can easily find small tables set up outside most Mumbai railway stations selling the bun maska for a humble sum. But none of these have the character and grace of the bun maska that you get at the city's traditional Irani cafes. The aroma of freshly baked buns with melting butter and the Irani chai was enough is enough to kick start the day on an optimistic note. A good Irani chai can actually make your worries disappear and an unassumingly sumptuous bun maska with it is just the push one needs to get the day going. Mumbai's romance with Irani cafes goes back to the 19th century when Zoroastrian immigrants from Central Asia opened up bakeries and cafes, marking the start of a never-ending romance with Mumbaikars. There were around 200 notable Irani cafes across Mumbai in the 50s, and now only a handful remain. Breathing their last, these colonial joints known for their unique bun maska, kheema pav, mutton samosas, pastries and other mouth-watering delicacies were the talk of the town. One such Irani joint was Grant Road's B Merwan & Sons. Their mawa cakes are to die for. I remember my father getting up as early as six in the morning during summer vacations to make sure that he got to the bakery all the way from Kandivli so that he could manage to get me fresh cakes by the time I was up. The term 'to sell like hot cakes' would perhaps have started from the Merwan bakery because those cakes with their soft spongy interior and christmasy cardamom after taste would sell out by nine. One can still grab a chai and mawa cake or a mutton puff at the bakery, but the glory days have been over for a long time. The hustle and bustle of the 20th century that gave these Irani joints its identity is long lost in today's coffee shop culture. Simplicity, perhaps, has no takers. I still pass the bakery whenever I am in the old city and one glimpse of it's crumbling pre-independence architecture still woos me. The Victorian-style carvings at the entrance, the century-old wooden gates are still a tease. The typical 60s advertising with posters on the bakery's exterior and the large font announcing the menu are all there, but it's not the same anymore. Something seems a miss (Disclaimer: The opinions expressed above are the personal views of the author and do not reflect the views of ZMCL) .

Mumbai's romance with Irani cafes and bun maska is fading away

A plea for survival from the indigenous Peruvians living on the floating islands of Uros in Puno, calling for help from President Martin Vizcarra as local communities struggle under the weight of the coronavirus pandemic.

'There's no more food'. Indigenous Peruvians in plea for survival amid pandemic

Professional chefs are cooking up around 40,000 lunch boxes over a period of 10 days for local communities affected by the coronavirus pandemic in Bangkok, starting from Wednesday (May 13).

Thai chefs cook up 40,000 free lunches for people affected by pandemic

A Swedish couple has opened a "COVID-19-safe" restaurant in a meadow with one chair and one table and on Sunday (May 10) the "Table for One" pop-up restaurant welcomed its first guest.

COVID-19-safe pop-up restaurant opens in meadow with one chair, one table

"The Pantry of Sharing" help those in need, with small pantry cabinets in community areas constantly filled with food and necessity items - all up for grabs. As the supplies were picked up, more local residents drop by to fill it up with food, bottled drinks, rice grain, soap bars, and tissue rolls.

Growing like mushrooms: free food pantries help feed coronavirus-hit Thais

Israel partly reopened nurseries and kindergartens on Sunday (May 10), increasing the number of children who have returned to daycare as part of efforts to revive the economy as coronavirus worries subside.

Preschoolers return as Israel further eases coronavirus curbs

For third-generation hawker Kristen Choong, the coronavirus pandemic wasn't the end of the world, but it hasn't been great for business. In early April, the beginning of Singapore's "circuit breaker", a self-styled lockdown aimed at curbing the spread of the coronavirus, business for her noodle stand fell about 90%.

Last generation Singapore hawker weathers the pandemic storm

Nearly a fifth of young children in the United States are not getting enough to eat since the coronavirus pandemic erupted, according to research out Wednesday highlighting the broader health impact of the crisis.

Study: Nearly one out of five children in US left hungry since COVID-19 crisis

The Coronavirus has taken a toll on the food sector. People are shunning meat and fearing restaurants. WION's Executive Editor Palki Sharma Upadhyay gets you a report on how the pandemic is reshaping the global food industry.

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Humans may have begun cultivation of plants over 10,000 years ago, a new research claims.

According to scientists, the Amazon basin witnessed cultivation of squash and cassava over 10,000 years ago.

The new findings from Bolivia claim that plants were grown in south-west Amazonia.

Earlier data tells us that the Middle East, China, Southwest Mexico and Northwest South America served as cultivation hotpots after the last ice age.

“[Previous work] identified south-west Amazonia as a potential centre of domestication because in this area they found a lot of wild relatives of domesticated plants,” said Dr Umberto Lombardo of the University of Bern, one of the authors of the research.

<h6><img alt="pp" data-entity-type="file" data-entity-uuid="ec3bd585-4c20-4b59-9b9d-ded96f6e788c" src="//cdn.wionews.com/sites/default/files/inline-images/Untitled%20design-8.jpg" /> 
Handout picture released by SETEC (Science and Technology Secretary of Amapa State) showing the biggest Dinizia excelsa tree, known in Brazil as Angelim vermelho, found in the Paru State Forest which is shared by the northern Brazilian states of Amapa and Para in the Amazon basin, on August 20, 2019 | AFP 
&nbsp;</h6>

The authors shared their findings in the journal Nature, where they claimed to have used a variety of sources, including Google Earth to investigate over 6,600 forest islands.

Out of the 82 soil samples, 60 showed signs of human inhabitance. They found charcoal, shells, and bone fragments in the areas.

They further investigated the area and found that 4,700 forest islands were inhabited by human beings, where they got rid of their waste.

“They are places where people just threw their rubbish after eating or whatever they did,” said Lombardo.

This process must have gone on for over a thousand years.

Humans may have begun cultivation of plants over 10,000 years ago, a new research claims. According to scientists, the Amazon basin witnessed cultivation of squash and cassava over 10,000 years ago.

Humans may have begun cultivation of plants over 10,000 years ago, a new research claims. According to scientists, the Amazon basin witnessed cultivation of squash and cassava over 10,000 years ago. The new findings from Bolivia claim that plants were grown in south-west Amazonia. Earlier data tells us that the Middle East, China, Southwest Mexico and Northwest South America served as cultivation hotpots after the last ice age. “[Previous work] identified south-west Amazonia as a potential centre of domestication because in this area they found a lot of wild relatives of domesticated plants,” said Dr Umberto Lombardo of the University of Bern, one of the authors of the research. Handout picture released by SETEC (Science and Technology Secretary of Amapa State) showing the biggest Dinizia excelsa tree, known in Brazil as Angelim vermelho, found in the Paru State Forest which is shared by the northern Brazilian states of Amapa and Para in the Amazon basin, on August 20, 2019 | AFP The authors shared their findings in the journal Nature, where they claimed to have used a variety of sources, including Google Earth to investigate over 6,600 forest islands. Out of the 82 soil samples, 60 showed signs of human inhabitance. They found charcoal, shells, and bone fragments in the areas. They further investigated the area and found that 4,700 forest islands were inhabited by human beings, where they got rid of their waste. “They are places where people just threw their rubbish after eating or whatever they did,” said Lombardo. This process must have gone on for over a thousand years.

Inhabitants of the Amazon basin may have cultivated plants 10,000 years ago

Baker Mohammed Al-Khatib has added some new wares to his shop in Khan Younis: a range of “coronavirus” cakes. Khatib said on Wednesday (April 1) that the sweet treats in the shape of a child wearing a mask intended to raise awareness about precautions during the coronavirus outbreak.

Coronavirus bakes selling like hot cakes in Gaza

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