Food

Love for chocolates and ice creams is evergreen. They never argue, fight or disappoint you like anyone else. In fact for most of us eating ice creams in winter is more refreshing. And you guys have had experienced this atleast once in your lifetime with your friends or sweet heart. If not yet, then here we are with an amazing place called Naturals to fulfill your desire of eating toothsome ice cream throughout the year with your special ones.

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If getting an ice cream of chocolate flavour  is a bonus then what will you say about ice creams of almost twenty five flavours including anjeer, black grapes, almonds, coconut, jackfruit, litchi and so on all under the same roof with decent ambience and seating availability as well as reasonable price. Ice cream in a cup or in a crispy, tasty cone is totally your choice, but having it in a cone will add a crisp to your delicious and creamy ice cream.

_MG_0365NATURALS ICE CREAM PARLOUR

This is the place to give your taste buds a treat and will put your ice cream love to a next level. Their originality and flavours like kala jamun, chicoo, melon, jackfruit is what makes them different from others. Their ice creams not only have fruit's flavour but these have real fruits in them. Initially the founder of this ice cream parlour Mr. Raghunandan Kamath was not sure if people would like his original ice creams. He started it on Valentine's Day in 1984 in Juhu, Mumbai and started with serving pav bhaji as a main dish and ice cream was an add on. Soon this little shop started getting noticed and people started referring them as ICE CREAM OF JUHU SCHEME. Their ice cream was in such demand that it caused frequent traffic jams (best compliment) in the tiny lanes of the Juhu. In 1994 they opened five more new outlets and now they are serving in other cities also. Their flavour is so original so their tagline is “original doesn’t need a reference, original is a reference”.

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ICE CREAM IS NOT JUST AN ALTERNATE TO SWEETS

This ice cream parlour has raised the level of the quality of ice creams. With delicious taste and innovative ideas they are serving ice creams with real fruits and nuts. Flavours of coconut , sitaphal, anjeer, papaya-pineapple ice creams will change your point of view to these not-so likeable eatables.

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Want to spend time by having those vibrant, frozen cones in hands and lots of "gup-shup" with bff or that special one? Then this place is for you, my friend.

 

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AN AMAZING PLACE FOR SOUTH INDIAN DELICACIES IN DELHI

The love for food always makes you go from one place to another but if you are from Delhi and want to taste South Indian delicacies so you don’t have to go to Kerala or Karnataka, just heading towards Karnataka Bhawan at R.K. Puram in Delhi will help.

_MG_0396When it is about having food, here we mean healthy and mouth watering food so South Indian is what we opt for. Rice or rawa as a staple food, blend of spices, use of fresh green chilies, dried red chillies and lentils, the taste of coconut, healthy fruits and vegetables including tamarind, garlic and ginger is all we get served in one plate when we ask for any South Indian dish.

_MG_0395When you ask for the white or red coconut chutney, sambhar, rasam; more than twenty varieties of dosa, ten kind of uttapam including ‘panchatara’, mysore pak, filter coffee, butter milk, South Indian thali and there is no end to the list of southern delicacies to fulfill your cravings of having best South Indian food without burning a hole in your pocket with hygiene, nice ambience and hospitality. And we are here with the answer, that is,  KARNATAKA FOOD CENTRE, yes! A place to give your tummy and soul a satisfactory boost.

_MG_0399Plethora of Varieties and irresistible taste

If you like uttapam and want to try varieties at same time then there is panchatara uttapam in which they serve five kinds of uttapam. They are pleasure to eyes and taste buds at same time. Their dosas are huge, crispy and tasty too. Sambhar and coconut chutney served with dosas always enhance the taste to the next level. South Indian thalis are the best pick here for lunch and dinner purposes. They have a normal thali, maharaja thali and a tiffin thali too that includes rasam, sambhar, puris, butter milk, rawa kesari and so many other eatables including ‘paan’. No South Indian food is complete without special filter coffee and so they serve filter coffee at it’s best.

_MG_0451They have seating facility for the people waiting outside the restaurant and you have to wait for a while for your turn but that is totally worth it. This is the best place in Delhi for the authentic South Indian dishes with plethora of varieties under varieties,  amazing taste and reasonable price.

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New Delhi: If you are a Dilliwala then Chandni Chowk is the great place for your never -ending shopping list and if you are not then you must visit here atleast once in your lifetime to experience Delhi's shopping hub and the famous food here. We all have been listening or experiencing parathe wali gali, jalebi-rabri, flavoured lassi, Shahi tukda, Dahi-bhalla and many other delicacies in Delhi-6.

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Apart from them there are some other eateries who are serving really nice food from very long time and Jain Coffee House is one of those hidden gems. They are serving good quality sandwiches and beverages from 1948 and the thing that make them bud out is their fruit sandwiches.

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Yes! You read it right. Sandwiches made with chikoo, apple, pomegranate, pineapple and home made cottage cheese will satisfy your tastebuds and hunger too. Beside fruit sandwiches they have vegetable or samosa sandwiches, coffee, tea at very reasonable price and authentic taste.

This age old place will give your eyes and heart the feeling of vintage and taste of uniqueness.

 

 

 

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New Delhi: The season of festivals is here and there is a lot of excitement in the air. The first in the line-up of festivals is Navratri which began on 21st September 2017 and will go on for 9 days till 29th September 2017. Navratri is regarded as the most significant of all the four Navratris commemorated in a year as per Hindu belief. It is celebrated in the holy month of Ashwin, and is also known as Maha Navaratri. Devotees worship the nine forms of Durga also called the Nav Durga during this period with plenty of offerings and bhog and observe special fasts to seek her blessings.

It is believed that during these 9 days, Goddess Durga descends from the heavens above and takes shelter amongst her devotees to bless them with strength, power and prosperity. During the Navratri fasts, people follow a strict vegetarian diet and refrain from consuming certain foods like cereals, grains, non-vegetarian food, regular salt and alcohol. They prepare their daily meals with vrat ingredients like Singhara atta, buckwheat flour, sabudana,fresh fruits, sendha namak and samak ke chaawal. If you happen to observe these ritualistic fasts, or know someone who is keeping them, you may know of the practice of not including onions and garlic in the special Vrat ka Khana or fasting meal. In fact, people who do not observe these fasts also refrain from consuming onion, garlic, non-vegetarian food and alcohol during the nine days of Navratri.

But, do you know why you are told to avoid onion and garlic even though they are categorised as vegetarian foods? Let's find out.

According to Hindu and ancient Ayurvedic understanding, foods can be divided into three categories, depending upon their nature and the response they trigger in the body after consumption. These three categories are as follows.

1.Raajasic food

2.Taamasic food

3.Saatvik food

While fasting for Navratri, people opt to go for saatvik food. Besides the religious aspect, there is a scientific reason for this too. Sharad Navratri falls around the months of October-November which usually mark the transition period from autumn to winter. During this time of seasonal change, our immunity tends to decline and therefore, it helps to switch to light saatvik food that does not burden your digestive system. It may also help in keeping away from toxins that may breed in greasy, heavy or unhealthy food, and thus, cleanses your body of all impurities.

The word Saatvik comes from the word, Sattva - which means the one that is pure, natural, vital, energetic, clean and conscious. Saatvik foods include most of your vrat ingredients like fresh fruits, cooling curd, pure rock salt, like pumpkin and lauki and subtle spices like cumin, coriander and black pepper. On the other hand, the words 'Rajas' and 'Tamas' refer to something that is destructive, resentful, unripe and weak. During this period of Navratri fasting when you are supposed to denounce worldly pleasures and adopt a simple and pure state of life to show your devotion, it is believed that Raajasic and Taamasic food may distract your mental focus.

 

Read more: Navratri Special: The Science Of Fasting On Shardiya Navratri

Onion and garlic are categorized as Taamasic in nature, and have been linked to invoke carnal energies in the body. Onions are also said to produce heat in the body. Therefore, they are avoided during the Navratri fasts. Onion along with garlic is also known as 'Rajogini' that refers to substances that make one lose grip over their instincts, making it difficult to distinguish between your desires and priorities.

Ancient Vedic texts also regard salty, spicy, strong and pungent foods to take away one's focus from the devotion of the Lord. According to Vaishnav tradition, people are weary of eating anything that grows underground and therefore, Vaishnav-Hindus particularly refrain from eating onions. Along with onion and garlic, there are a few spices too that are avoided during Navratri fasting like turmeric (haldi), asafoetida (hing), mustard (sarson or rai), fenugreek seeds (methi dana) and garam masala. You can use Cumin (jeera), green chillies, black pepper and ajwain instead to flavour your food.

Happy Sharad Navratri 2017!

 

 

 

 

 

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New Delhi: India is known for its unity in diversity and so are festivals celebrated here. From all the festivals celebrated by Hindus, Navratri holds an important place and celebrated twice a year with lots of enthusiasm.  During this some people fast on first and last day whereas some fast for all nine days, worshipping Goddess Durga and her nine incarnations.

Most people avoid non-vegetarian food, onion, garlic and alcohol during Navratri.  Fasting or avoiding these kind of food is beneficial for our body as according to Ayurveda our bodies tend to have low immunity and are more susceptible to fall sick during seasonal change. Eating foods like onion, garlic, grains or meat attract negative energies so they should be avoided during this time.

Fasting is beneficial for health as it helps to cleanse and detoxify the body. Purify the gastro-intestinal tract and balance the metabolic constituents. It helps giving rest to vital systems. The rest to the organs enable them to function better later. People who are non-vegetarian, turn vegetarian during this divine period are benefitted too as the toxins are flushed out from their body by antioxidants in the gastro- intestinal tract.

One must also take into consideration any health condition one may have. If you are suffering from diabetes, acidity or if you are pregnant, avoid fasting. You must be aware to not feast or starve when fasting. Some people tend to lose self-control while eating whereas some people starve themselves totally.  Overeating during fast can defeat the very purpose of fasting and too much fasting can lead to weakness, anaemia, headache and fatigue.

Enjoy the season of Navratri, purify your soul by the worship of Deity and body by letting all the toxins flushed out. Avoid heavy foods, full cream milk. Drink lots of water, lemon juice. Take vegetables that are rich in vitamins. Eat lots of fruits. Make this Navratri blissful and healthy for yourself and for your family.

 

 

 

 

 

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A simple bowl or plate of noodles can be had in interesting and fun ways. To make them taste better, there are a lot of options like adding lemon zest, blended tomato or nuts, suggest experts.

Sid Mathur, creator and key advisor for Wai Wai City (quick service restaurant noodle bar) and Chef Manoj Pandey, partner chef at The Piano Man, have rolled out tips:

* Ingredients like lemongrass, kaffir lime leaves and lemon zest can bring out beautiful flavours.

* Adding nuts like peanuts or almonds adds texture and crunch to a simple bowl of noodles which makes every bite fun.

* Curried meat or vegetable can bulk up the meal.

* A quick sauce can be made by blending one fresh tomato with a pinch of pepper, salt to taste and mix in a teaspoon of soya sauce and vinegar. Add it to the water being boiled to cook the noodles and create a new dimension.

* To give a rounded flavour to your meal, chop and blanch a cup of mixed vegetables like beans, broccoli, peas and carrots. Strain and add to the noodles being cooked when they are half done. Stir till done.

* Lightly dry roast a tablespoon of sesame seeds and half a cup of shelled peanut. Crush them coarsely. Chop one small onion with a de-seeded chilli and a small bunch of fresh coriander. Mix half the contents in the cooked noodles before serving and sprinkle the rest.

 

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The Annam Café is a 45-cover restaurant housed in the 27-room Design Hotel Chennai by juSTa, inside the upmarket Phoenix Market City at Velachery and has an interesting decor.

The lights at Annam Cafe -- "annam" is food in classical Tamil -- are fabricated to look like musical instruments, representing the skeletal forms of the Ghatam, Mridangam, Thavil and Tabla (classical Indian drums).

The Café also displays old pickle jars, copper tiffins, jewellery boxes, stone weights, as also many coffee table books on sculpture, architecture, classical dance forms, in easily reachable alcoves.

Thirtyfour-year-old B. Suresh, Head Chef, dispelled those initial food-based reservations with his special mango mocktail -- a mix of mango and lemon juice, sugar syrup and a dash of mango pickle.

The mild mango pickle taste tickled the palate with every sip.

"We mix a tinge of pickle paste without oil in the juice. You will not find any trace of pickle oil," said Suresh, who once nursed ambitions of becoming an aeronautical engineer. After a hotel management course, he turned into a different kind of an engineer -- a food engineer -- taking his guests on gastronomical flights.

By this time the chicken starter -- Chettinad spiced kozhi varuval -- was brought to the table. The fried urad dal added to its crunchiness. "The chicken chunks are marinated in masala for six hours," Suresh informed.

For sea food lovers there is the crunchy and spicy curry leaves fish (fish fried with curry leaf paste) and prawn with Chettinad masala. Both were tasty but were not in the festival menu.

After the starters, taster's portions of the main course -- chicken Chettinad (spicy gravy chicken dish with Chettinad masala) and the vegetarian kai kari Chettinad (a vegetable khorma) -- arrived at the table.

Chicken Chettinad was spicy and flavourful and was taken with basmati rice, though the chef said it tastes equally good with traditional south Indian Ponni rice. The vegetarian starter, broccoli and cauliflower Chettinad peratai (fried broccoli and cauliflower with Chettinad masala), is also be had with the rice.

"I sprinkled a dash of Chettinad masala powder after the dish was made to release the flavour," Suresh explained.

Those avoiding rice can have the dish with kothu paratha (minced paratha with options -- vegetarian, egg, chicken and mutton), with a tasty mango chutney side dish.

It is then the turn of desserts to arrive at the table. The Mango Panna Cotto and the Mango Baked Yoghurt (made with different types of mangoes) served on a black slate are not to be missed, whether one has a sweet tooth or not.

And you can wash it all down with a Mango Lassi.

Price: Meal for two would cost around Rs 1,200 without taxes

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New Delhi: Being a hard core foodie, it is really hard to end up munching nothing while you are travelling, shopping or even doing nothing. We usually take decision of not eating outside or will eat something healthier  but end up with eating some 'chole-bhaturey' or 'chaat' and if you are of this kind then you can easily relate with it.

Kamla Nagar in Delhi is known for student's shopping hub and savoury food was my next destination to go and explore and I was thinking to eat some salad or 'Ghar Ka Khana' that day but again ended up with four amazing eating points for breaking my hunger strike.

1. Tom Uncle's Maggi Point
Maggie has been making place in our kitchens and in our hearts from decades and this place put it one level higher with 50 varieties of maggie from cheese to Manchurian to egg and what not.

maggie2. Momo's point

A modest and decent place where you can spend time with your friends and can have nice food like chilli potato, chow mein and momos. Their delicious taste will definitely give you the reason to go there again and again.
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3. Chache Di Hatti
If you are punjabi or not, Chole Bhaturey is your love even if you're from North. This place serves you not-so spicy Chole with the blend of their own unique masala and bhaturey with the filling of mashed potatoes. People have been coming here since 32 years and this is the proof of their authentic taste.
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4. Kamla Nagar chaat street
This busy street has a lot zesty food to serve you like chaat, aloo tikki, mushroom and paneer tikka, rumali roti wraps and so many other foodstuff with galore taste and hygiene. If you like to have street food or want to try,then this is probably a great option.

panner-1panner-4Next time if you are planning to go to Kamla Nagar then don't forget to give your taste a boost with these amazing foods.

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Chef  Vikas Khanna among the chefs who put Indians’ gastronomical love case on the world food map, has now made it to the tally of Top 10 Chefs in the World by Gazette Review. From writing Utsav — the most costly cookbook in the world — which was advertised at Rs 30 lakh and gifting the gold-covered 1,200-page defined edition to Queen Elizabeth II to heading Junoon, the Michelin-starred restaurant in New York, the chef has fully a few feathers in his hat already.

The only Indian chef to have made to the tally, Vikas Khanna is a well-known name in the food trade and has won many awards. The Amritsar born Chef took to Facebook to share his joy on being listed. “Humbled to be in 2017 ‘TOP 10 CHEFS IN THE WORLD’ – Thank you Gazette Review”— he posted, along with a photo of his burnished face, doing what he is best known for — cooking his way into our soul. Established out of New York, he made it to the list of People magazine’s Sexiest Men Alive in 2011, which also called him “The Hottest Chef of America”.

By change to contemporary patties, McDonald’s is adding a tiny low quantity of human frailty back in McDonald’s proclaimed a significant amendment to the Quarter Pounder on Thursday: By next year, it'll contain contemporary – instead of frozen – beef patties. 

The announcement comes once a year of pilot tests at locations in Dallas and urban center. The switch to contemporary meat has been hyped because the chain’s “most forceful menu amendment in decades.” It comes in response to shopper demands for upperclassman ingredients – that has seen several intercommunication brands like Wendy’s and 5 Guys, that advertise the actual fact that their burgers area unit never frozen. 

But whereas “fresh” could charm to customers, it additionally carries risks – risks created apparent within the ill-famed E. coli occurrence at jalapeno pepper. once the non depository financial institution Nomura surveyed twenty-seven franchisees representing two hundred McDonald’s locations throughout contemporary beef trials last summer, many expressed considerations concerning increasing the danger of food borne unhealthiest by change from frozen to contemporary. 

“If we have a tendency to don't handle the meat utterly there's the chance for micro organism invasion of our product,” one wrote. 

“An uncaring worker [could do] one thing that puts the whole system in danger,” aforesaid another. 

Chains like McDonald’s have historically reduced these risks through extremely standardized, centralized systems that limit the amount of individuals WHO will accidentally contaminate food or mishandle it in a very method that results in infectious agent growth. Manufacture is shredded in central kitchens wherever it may be tested for microbes and — crucially for McDonald’s next huge step — burgers arrive frozen, a state that retards E. Coli growth. They're keep in freezers till the instant they are going on the grill, and people grill ace won't unharness till the patty has been on the warmth for an explicit amount. 

It is, as Donald Schaffner, an extension specialist in food science at Rutgers University, told the Post in January, a system that has “engineered human frailty out.” 

By change to contemporary patties, however, McDonald’s is adding atiny low quantity of human frailty back in. For safety reasons, contemporary beef cannot contain even trace amounts of E. Coil once it leaves the producing facility, aforesaid Bill Marler, a food-safety professional WHO has been concerned in legal proceeding against McDonald’s alternative|and several other} other restaurants. 

While physical change greatly slows E. Coil growth, the bacterium multiply apace at temperature. And at no purpose will the employee flipping your contemporary burger leave it unrefrigerated. “If i used to be them, i'd increase the coaching for the folks handling the food,” Marler aforesaid. “They’ve have to be compelled to keep it within the electric refrigerator. 

If you stack thirty patties out whereas you’re change of state once it’s seventy or eighty degrees within the room, you’re reaching to have bacterium growth. Which might be a haul.” Marler cautions, however, that the danger is extremely little – thus little, in fact, that he’s not troubled. Which says plenty concerning the tremendous gains that chain restaurants and also the beef trade have created once it involves food safety. 

The issue has been AN trade priority since 1993, once a strain of E. Coil found in Jack within the Box burgers killed six kids and hospitalized over a hundred and seventy, aforesaid Juelene gesture, a former vice chairman at Burger King, chatting with the Post in January. Within the aftermath of that tragedy – that prompted variety of lawsuits and a national outcry – suppliers significantly beefed up their in-house testing practices, and chains like Donald’s ramped up oversight. “The beef trade has done a noteworthy job golf stroke American state out of business,” joked Marler, WHO has seen his burger-related cases lessen to nearly nothing. As a result, E. Coil contamination in restaurant-served beef is comparatively rare nowadays. 

Restaurants like Wendy’s have developed advanced offer chains and audit procedures to accommodate contemporary beef. Which will justify why McDonald’s feels assured creating the switch currently, once many decades with frozen meat. McDonald’s isn’t taking the plunge all right away. This switch applies solely to the Quarter Pounder, which means that the meat employed in several of McDonald’s different burgers, together with the large mack, can still return frozen. Thus can several of the chain’s different offerings, together with fries and McNuggets. When will we have a tendency to expect to check those merchandise deep-fried up contemporary in stores? 

McDonald’s says solely that it's “accelerat[ing] the pace of amendment around however we have a tendency to supply and serve our food” — which, enigmatically, “we’re simply obtaining started.”