Blog

Grocery delivery apps have made life easier. No more stepping out or waiting in long queues-just add items to your cart, and they arrive at your doorstep. Sounds perfect, right? But let us be honest, it is not always smooth. The tomatoes might be half-squashed, the potatoes might be sprouted, the meat might be past its ‘best before’ date, and worst of all, half the items might be missing.

While delivery is convenient, shopping in person has its own benefits. If you regularly order groceries online, here is a different perspective. Read on to find out why visiting the supermarket or your local grocery store might be a better option.

Have you ever ordered bhindi (okra) online only to receive soft, bendy pieces? Or found half your tomatoes squashed? When you shop in person, you can check every vegetable, pick the juiciest fruits, and ensure nothing is overripe. This gives you full control, meaning better quality produce. No limp or wilted greens-just handpicked groceries that are fresh and perfect for your meals.

If a restaurant is a kingdom, the chef is the one with the crown. And you know what they say about the head that wears it. In a chef’s case, there is not much literal weight – after all, their hats are made of cloth, not metal. However, the hat does represent the weight of responsibility, and in more ways than one. Did you know that in many traditional kitchens, the height of the chef’s hat used to indicate their position in the hierarchy? Over the years, this hat has become one of the most powerful and recognisable symbols associated with the art and skill of cooking. Tracing the evolution of this key element of the chef uniform offers interesting insights into the realities and ambitions tied to this profession.

The iconic white hat worn by chefs is known as a toque or toque blanche (literally meaning “white hat”). However, note that a toque can refer to any hat with no brim (or a very narrow one), depending on the context. Although it is widely recognised for its culinary association, it may refer to other types of hats as well. While toque is a French word, it is believed to be derived from an Arabic term for a head covering or garment. The traditional chef’s hat is distinct in its appearance: long, white, pleated, and cylindrical. However, many variations have developed over time.

There are several theories about the origin of chef hats. Some trace them back to ancient Assyria or later Byzantine Greece. But the practice of wearing the toque blanche as we know it today is said to have originated in France in the 18th century. The legendary chef Marie-Antoine Careme is widely credited with the introduction of the chef’s toque as well as the classic white chef’s coat. Before his time, French chefs reportedly wore a stocking cap known as casque a meche. The colour of the cap was an indicator of their rank in the kitchen. Boucher, a reputed chef to French statesman Talleyrand, insisted they wear white ones for reasons related to kitchen hygiene.

There is a clear shift happening in how people choose their food these days. More and more consumers are leaning towards clean-label food products made with natural ingredients and fewer artificial additives. This growing demand for clean label and healthier food options is changing the food industry worldwide. What is driving this movement? Simple. People want to be healthier, they want transparency in food labelling, and they are increasingly suspicious of artificial chemicals. Brands can no longer get away with confusing ingredient lists full of unpronounceable words. Consumers prefer foods with straightforward, natural ingredients. This is not just a fad – it is a serious change in what people care about, and it is shaking up the entire food market.

Several factors explain why people are moving away from artificial food additives, with health concerns leading the pack. Research shows certain artificial sweeteners might harm the gut microbiome (International Journal of Environmental Research and Public Health). Preservatives like nitrates and nitrites, often used in processed meats, have been linked to a higher risk of colorectal cancer. With this info just a click away, it is no surprise people are hungry for natural alternatives.

Fusion foods have never ceased to captivate us with their unique blend of two completely contrasting ingredients. From ramen burgers, Coca-Cola omelettes to Gulab Jamun cheesecake and butter chicken momos, foodie enthusiasts time and again showcase how creativity in foods knows no bounds. The latest innovation? A delicious aloo gobi pizza prepared by a UK-based chef, Jake Dryan. In a video shared by him on Instagram, the chef can be heard saying, “I’ve been a bad, bad boy. I’ve made an aloo gobi pizza,” while posing with a delectable plate of the unique dish.

Jake Dryan then gives a virtual tour of his recipe, which begins with him preparing a spicy, thick paste. Seemingly prepared from mashed tomatoes, onions, green chillies and coriander leaves, the gravy itself looks every bit mouthwatering. He then sets aside a portion of the gravy in a small bowl. Meanwhile, he adds chopped potatoes and cauliflower, alongside a few more coriander leaves, and gives it a proper cook. On the other hand, he takes “48-hour fermented pizza dough” and kneads it perfectly to prepare a soft and smooth base. Then, oil the dough with the gravy, followed by the addition of cheddar cheese and the cooked aloo gobi sabji on top.

That’s it, Jake then leaves the pizza to bake in the oven. Finally, before savouring a juicy, smooth piece of it, he oils the sides with butter. Undoubtedly, as he dives into the delectable pizza, his expression reveals his honest feelings about the same. “I’m sure there are a lot of sceptics out there, but just think aloo gobi sandwich, but better,” he concludes. Take a look at the aloo gobi pizza recipe here:

Matcha suddenly seems to be everywhere. This powdered green tea has taken over our social media feeds. Although matcha drinks have been around for some time, people nowadays are using matcha in everything, from marinades to desserts. Such non-traditional uses of this “trending” ingredient have sparked many foodie debates. Recently, we came across yet another matcha fusion dish that has gone viral on Instagram. This one especially caught our attention because it involves a popular Indian rice preparation.

We are talking about biryani, of course. Culinary artist Heena Kausar Raad recently posted a video of a dish she calls “matcha biryani.” She is seen standing in front of a large vessel filled with portions of green-coloured rice. As you may know, many matcha products and creations have this bright green colour. Take a look at the viral reel below:

In the comments section, people had a lot to say about this viral matcha biryani. Many were against the concept of such a flavour fusion, and they defended their beloved biryani with fervour. Others made jokes about this food experiment. Read some of the reactions of Instagram users below:

Technology sometimes offers solutions to problems that we didn’t even realise existed – and once we’re aware of it, we sometimes cannot imagine being without the added convenience it offers. Technology can, therefore, make us look at even the small tasks of daily life differently. Take, for example, the action of chilling a soda bottle on hot days. Recently, a video showed how a machine turned a drink icy in what seemed to be a matter of seconds! The reel went viral, and the concept fascinated many people online.

The post was shared by a travel vlogger (@jellevleeuwen). In the video, he points out what he calls an “ice machine” in a convenience store in Thailand. Various bottles of fizzy drinks are stocked inside its glass case. A special receptacle is attached to its door. The vlogger takes an already cold bottle and places it upside down (as indicated) in the machine. He holds it in place and presses a button. A light comes on to indicate the chilling process has begun. After a few moments, the vlogger says that the drink is getting colder and points to what looks to be the formation of ice inside the bottle. He removes it from the machine and gives it a tap with his hand. “This is a full chunk of ice right now,” he says. After he exits the store, he takes a sip of his drink and confirms that it is indeed “ice cold.”

Actress Ananya Panday has shared glimpses from her much-awaited vacation in Miami, Florida. Besides relishing sugary delights and other indulgences, the food enthusiast stopped by a farm, showing her love for fresh fruits. In a recent post on Instagram, Ananya shared a series of fun moments from her visit to this hidden gem. The carousel began with the Kesari Chapter 2 star posing with giant, ripe jackfruits, and her expression highlighted her excitement upon discovering them. Following this, she was also seen striking stylish poses with two bunches of lichis, which appeared to be freshly plucked from the tree, exuding pure joy.

Ananya’s farm adventure didn’t stop here. She also made cutesy faces while showing off a coconut before savouring its fresh juice. Additionally, her post featured many other fresh fruits, including strawberries, leaving us craving for some as well.

Before that, Ananya Panday took us inside her foodie albums from Florida, which was no less than a sweet, sugary experience. In one of the slides of her delightful dump on Instagram, she was seen midway taking a bite from a delectable plate of French toast kept in front of her. It was served alongside a generous amount of strawberries on top and a small container of syrup, adding to its deliciousness. The subsequent slide featured a Nutella-stuffed French toast, drizzled with chocolate syrup and topped with fresh strawberries, which looked simply drool-worthy. Read here to know more about her foodie indulgences in Florida. 

It’s always the thoughtful surprises that count. In a similar display of affection, a woman named Kristina Amanda Hartley decided to surprise her husband by baking a cake. It was no ordinary feat as she made the dessert in the shape of the E. coli bacteria, commonly found in the intestines of humans and animals. But she had a very special reason for the seemingly bizarre preparation. It turns out that the woman wanted to celebrate her partner’s milestone of completing his PhD degree. The text layout on the video she shared on Instagram read, “Me making an E.Coli cake at 3 am to surprise my husband on his PhD graduation morning.”

The wife began her culinary creation by slicing a heart-shaped bread into four slices. Next, Kristina spreads a generous amount of butter on one slice. Tomato puree is added on top, followed by pink-coloured frosting along the sides in a shape resembling flowers. After that, chunks of fruit are added for a delectable spin. In the following step, the woman piles two bread slices, one on top of the other and covers them both with the frosting. Then she mashes the additional bread slices in a vessel and pours the cake batter. Once they are blended well, she rolls them out in an elongated shape, and soon the cake looks strikingly similar to the E. coli bacteria. Her side note read, “Would you eat an E. Coli cake?”

Neena Gupta has always been a health-conscious eater. She finds peace in enjoying homemade food items and often shares her healthy recipes with her Instagram community. Her recent food indulgence features a roti pizza, made without cheese. Curious? In the clip she shared, she was seen busy buttering a chapati, as she said, “Achcha humne abhi roti mein lagaya hai, roti banake rakhli thi, makkhan lagaya hai. (The roti was prepared and kept aside. I have applied butter on it.)” The veteran star then continues, “Aaj hum roti pizza mein aalu ke jagah shakarkandi dalenge matlab sweet potato (Today we will put sweet potato instead of potato in roti pizza),” and documents her entire recipe. She captioned the video as “Aaj ka special..homemade pizza.”

She adds, “Abhi humne isme dala thorasa tomato ketchup. Isko faela diya, makkhan lagaya, tomato ketchup faelaya, kone mein daalenge. Kone men hamesha jyada dalna chahiye. (Now we have added some tomato ketchup to it. We spread it, applied butter, spread tomato ketchup, and we will put it in the corner. We should always put more in the corner.)” This is followed by the addition of thinly chopped pieces of onions, sweet potatoes, while she says, “Ab hum daalenge, aaj humne sweet potato yaani shakarkandi ko steam kar liya hai instead of aalu kyunki aap sablog jo hai aalu nhi khaana chahte. Main toh khaana chahti hu. (Now we will add, today I have steamed sweet potato instead of potatoes because you all don’t want to eat potatoes. I want to eat potatoes.)”

Runjhun, a board-certified IM Physician, shared a video on Instagram, revealing her frustration over the lack of vegetarian options at the lunch event at work. She mentioned how the attendees were advised not to bring their own meal, only to find that the lunch event only offered non-vegetarian food options. In the video, Runjhun said, “Yesterday I was told not to bring lunch because [they said] we are providing lunch for everyone, and I was so excited. So, finally, I walk in and I see this huge array of sandwiches. Beautiful-looking sandwiches. 60 different sandwiches, maybe even more. And so many different options. So many thoughtful options, like kosher, halal, and hey, even gluten-free.”

But right when she asked for the vegetarian sandwiches, there was silence. Eventually, someone told her that she could simply “make” a vegetarian sandwich, which left her wondering, “Oh, so special. Like they have a whole bar for us where it’s like make your own sandwich.”

But soon she got a reality check. “No, what they meant is what they always mean. You can take a meat sandwich and carefully peel back all the layers of meat that have been juiced into that sandwich, and make it vegetarian,” Runjhun said, adding, “That doesn’t make me want to eat a vegetarian sandwich. It makes me want to vomit.”