"It is good that the younger generation is talking about food and interested in knowing more about food. Back in 1993, at a time when cable TV had just entered Indian homes, Kapoor was just a man with a toque.Kapoor was recently named brand ambassador for Food Street, a curated food zone being organised by the Ministry of Food Processing Industries at the World Food India event that opens in New Delhi on November 3."I really feel proud of our Indian food.Today, he runs his own food channel, Food Food, which he launched in 2011."India is a huge market.The three-day event will include panel discussions on issues such as the future of super-foods and organic farming."Food Street will showcase Indian heritage to people from outside and also show how Indians adapt to foreign food," he said."

The interest in food is not something which is only limited to kitchen.The event will also focus on sustainable agri-businesses and trade opportunities. PTI MAH MIN MIN 10051259 NNNN.The television host, writer of numerous books and restaurateur says that he is yet to find anything that matches up to the complexity and variety of Indian food. It is a mix of concept ideas, for which we are bringing top chefs from the world," he said.With a hint of pride in his voice, the chef said he found Indian food in restaurants and retails during his travels from Malaysia and Australia to the US. The master chef, who specialises in Indian cuisine, has taken regional food to over 120 countries through "Khana Khazana", which ran for over 17 years. From the kitchen it has come to the drawing room," he said.The Padma Shri awardee added that people no longer equate Indian food merely with curries and naan. Eventually, when you get to know more you actually start consuming healthier food," he saidKapoor, who describes biryani as the dish he loves to cook and Punjabi kadhi as what he loves to eat the most, said the Food Street will show the world the many sides of Indian food.Kapoor, whose show "Khana Khazana" was one of the longest running TV programmes in Asia, said in India, too, interests in culinary matters had been growing over the years. Food Street gives an opportunity to showcase Indian food.

After cooking -- and eating -- food from across the world, celebrity chef Sanjeev Kapoor has come to believe that nothing bubbles quite Empty Hard Gelatin Capsules Factory like the cauldron of Indian cuisines.He is also upbeat about the younger generations rising interest in food. There is nothing like this -- it has so many dimensions, so much of variety," he said."I think the earlier notion that Indian food was only about kebab, curries and naan is changing with some premium restaurants opening across the world," he said. That leads to cooking, too.His own rise to fame is a case in point.

within the food industry."Survey designer and writer Rushina Munshaw-Ghildiyal, MD, A Perfect Bite Consulting LLP said," As the only publication of its kind, the Godrej Food Trends Report holds a unique space in the industry. Homegrown Will Rule As Mindful Eating Gains TractionConversations around health, sustainability and, farmer welfare that brought millets into consumer focus in the recent past have sparked a similar interest and revival of all things indigenous, from ingredients to flavours. Proactive Wellness, Food as Self-Care will Drive Individual Diet ChoicesA growing interest in Ayurveda, rising curiosity in nutrigenomics and personally optimized diet options show that consumers will look for solutions that best align with individual lifestyle choices in 2021.Godrej unveiled the fourth edition of Godrej Food trends report 2021 through a virtual launch.

The Renaissance of Indian Regional Cuisines2021 will bring the renaissance of Indian regional cuisines with the legion of home chefs and mini enterprises poised to unleash a smorgasbord of offerings. Take Me Halfway – Home Kitchens Will Want Mindful ConvenienceConvenience cooking has shown a steady rise in adaptability and respectability over the last few years. Both sectors shifted course drastically. 7. Indian Food Will Find Brag Value on InstagramIn 2021, all things Indian- regional cuisines, indigenous ingredients, traditional cookware and stories about food will enjoy brag-value or become ‘Instagram-able!’ 8.. But looking forward to 2021, I’m personally galvanised! We’ve been moving toward a regional renaissance in Indian food over the last decade, that 2020 accelerated! Under the stasis of the pandemic a collective learning and creativity had been fermenting. and gazing forward into 2021, at a food industry that has changed radically! The pandemic caused a pivot in both Dining in and Dining out. North-East Cuisines Will Offer Homegrown ExoticThe culinary culture of North-East India has been consistently garnering interest in the past few years, and 2021 will see Indians exploring North-East Indian cuisine like never before.Disclaimer: No Asian Age journalist was involved in creating this content. And uncertainty still rules.  The Godrej Food Trends Report 2021 is a holistic guide covering trends such as Dinning-in, Dinning-out, Beverage, Dessert, Kitchen Design, etc. Burgeoning Interest in Flavour      2021 will see the consumer exploring flavours and nuances thereof in a quest to keep feeding the hunger for new flavours.    11. This year, the report covers over 200 experts who have shared their insights, top picks, and detailed opinions which are combined and analysed to finally arrive at the evident predictions for 2021. The fourth empty medicine capsules Suppliers edition has surpassed its previous versions and grown to include conversations and observations also from the North East, and from smaller towns and cities around the country that are brimming with new developments, and for that GFTR 2021 is richer. Breakfast Will Be Served, ReimaginedThe experts predict increasing innovation in the category, from ground-breaking packaged solutions to innovative artisanal offerings from home entrepreneurs and restaurants. The group also takes no responsibility for this content. There is industry-wide innovation underway to provide solutions for ready-to-cook, ready-to-eat and everything in between to support new work-life systems in 2021.

The Godrej Food Trends 2021 Report aims to be a key addition to every food professional’s reading list and is available for download at Vikhroli Cucina. Looking back at 2020 - both monstrous and miraculous. Ghar Ki Rasoi Will Take Centre StageIn 2021, the home kitchen will rule dining decisions both in and out of the home. 2. The Rise of Culinary Self Reliance - DIYThe year 2020 prompted a pivot to culinary self-reliance and DIY across the board, and it’s a habit that will stay with us through 2021 and beyond. Everything has changed. And never has there been a more thought-provoking, frightening and exhilarating juncture than this year. Home Delivery Will See Unprecedented Innovation2021 will bring unprecedented realignment in this sector across the food industry as it works to survive and adapt to the new order. Deeper Explorations of Indian FermentsTraditional wisdom and the perceived health benefits of fermentation and a rising interest in the cuisines of North East India are all fueling a deeper exploration into the rich repertoire of fermented foods in India. 4. 3. 6. 5. 10... This is a whole new chapter we are writing in the evolution of India’s food history!"The top 12 food trend predicted for 2021 are:1. 9.Sujit Patil - VP & Head Corporate Brand and Communications Godrej Industries Limited & Associate Companies, unveiled the report along with Rushina Munshaw Ghildiyal, Chef Ranveer Brar, Chef Varun Inamdar, Chef Rakhee Vaswani, Chef Shagun Mehra, Chef, Oenophile & Conservationist, Kunal Vijayakar, Actor, Food Writer, Author, TV Personality, Zeba Kohli, Chocolatier & MD – Good Housekeeping Pvt Ltd, Roshni Bajaj Sanghvi, Food & Travel Writer & Restaurant Critic, Odette Mascarenhas, Author, TV host & Food Critic, Anubhuti Krishna, Food Writer, Chronicler & Consultant, Ruth Dsouza Prabhu, Independent Journalist & Food Writer, Saee Koranne-Khandekar, Author & Culinary Consultant, Kashmiri Nath, Assamese Food Researcher & Columnist,  Kalyan Karmakar, Food writer & Brand Consultant, Anindya Sundar Basu, Independent Journalist & Photographer, Aslam Gafoor, General Manager, Luxury Dining – Dineout,  Shivani Unakar, Culinary researcher and Chronicler Sameer Malkani, Co-founder FBAI and Saloni Malkani, Co-founder FBAI.Speaking about the report, Sujit Patil, VP & Head Corporate Brand and Communications Godrej Industries Limited & Associate Companies, said, "The Godrej Food Trends Report is an unique compilation of trends and insights that is collated basis inputs from some of the best food experts in the industry consisting of top chefs, restaurateurs, chroniclers, reviewers and thought leaders. Thanks to the continued support of close to 200 regular and first-time respondents, the report has been steadily growing over the years with deeper and more diverse insights.

And if you are breastfeeding — then your baby is relying on you for crucial nutrients. Return it to the pan and gently simmer over low heat and slowly add tofu pieces into the pot. Mix corn flour in milk and pour it into saucepan and cook for two minutes. Stir in the cream, garnish with coriander and remove from fire.Palak tofu curry:Ingredients:250 gm tofu200 gm spinach1 medium onion, sliced2 tbsp tomato puree2 tsp oil3 garlic, minced1 tsp ginger, grated300 gm coconut milk½ tsp cumin seed½ tsp coriander seed1 tsp red chili powderSalt to tastePepper to tasteMethod:Cut tofu into small cubes and set it aside. In a pan, add some ghee and cumin seeds. Mix well.Post-pregnancy weight has a habit of hanging on. Simmer for additional 3-5 minutes.Chuncky fish soup:Ingredients:2½ cups fish stock2 spring onions, chopped2 tsp apple vinegar2 cups tomatoes, chopped1 bay leaf1 tsp sugar1 tbsp corn flour2 tbsp thick cream2 tbsp milk400 gms fish, deboned2 tbsp sunflower oilBlack pepper for seasoningSalt to tasteBunch of coriander choppedMethod:Heat oil in a saucepan, fry spring onions till soft.

Add in cooked rice and the beetroot water. Crackle cumin and mustard seeds, now add asafoetida, chopped onion, ginger, garlic and green chilies. Close the pressure cooker lid. Add bay leaf and fry a little more. Add the green chillies and cooked beetroot to it. We bring you a few recipes that can help you maintain the nutrient value while still losing weight. Add red chili powder, turmeric powder and coriander powder. Pour coconut milk to the pot and let it simmer for additional 2-3 minutes before removing from the heat. Add deboned fish, chopped coriander and let it simmer for 10 more minutes. You can have it as it is, or serve with crusty bread. Since the body is recovering from childbirth, metabolically, the effort is twice as much. Add sugar, salt, pepper, vinegar and tomatoes, let it simmer for 10 minutes. Add water if required, simmer for 15 minutes. Mix gently. Serve the daliya hot and garnish with chopped coriander and ghee.. Add onion and garlic slices and fry till golden brown. Mix well. Add salt, Empty Capsules Manufacturers Suppliers pepper, and chili powder to the mix. Keep aside. Add tomatoes and remaining ingredients one by one and finally add black olives and salt to taste. Stir on low flame for a minute.When it is cool enough to handle, puree the mixture using blender until it is smooth. Check for salt and pepper taste, add if required. Now add the coriander powder, peas, chopped coriander leaves and salt. Add all the chopped vegetables, daliya, dal, salt and water.Daliya khichdi & curd:Ingredients:1½ cup daliya1 cup moong dal500 gm mixed vegetables, chopped1 tsp mustard seeds1 tsp cumin seedsA pinch of asafoetida1 medium size onion, chopped3 green chilies, chopped1 inch ginger, finely chopped6-7 garlic, finely chopped9 cups water1 tsp red chilli powder1 tsp turmeric powder1 tsp coriander powder2 tsp gheeCoriander for garnishingMethod:Heat ghee in the pressure cooker. Set the flame to full, once the first whistle is done, reduce the flame and cook for 5-6 whistles. Add tomato puree, spinach and let it wilt, which should take 3-4 minutes. Add fish stock and bring to boil. Temper with a little ghee and cumin seeds. Serve hot.Spanish style chicken:Ingredients:2 tbsp olive oil1 red onion, thinly sliced1 red capsicum1 yellow capsicum1 garlic clove, thinly sliced250 gm tomato, chopped½ tbsp red chilli powder1 tsp black pepper60 ml white wine6 black olivesBunch of coriander chopped250 gm boneless chickenSalt to taste  Method:Heat pan, add olive oil fry chicken till golden.

Fry till the onion becomes translucent. Serve it as it is, with a glass of orange juice or with roti, rice or crusty bread. Add red and yellow capsicum and fry till soft. Heat oil over medium heat and add cumin seeds, coriander seeds and onions until translucent, then add garlic and ginger and let it cook for two minutes.