BRING BACK THOSE HEALTHY METALS FOR HEALTHY LIVING
Indian culinary culture has its ages long experience of healthy cooking with cookware of different metal types, such as- brass, bronze, copper, aluminium, iron, cast iron, steel, and even earthen cookware. Cooking, serving and relishing delicacies in these vivid composite of cookware, serve-ware, and dinnerware has tremendous health benefits for human life, even scientific data exists to prove this claim, read more here.
Click to read-Fabelle Gift Pack
Click image to order- Fabelle Chocolate Gift Pack, 393g (Pack of 3 Premium Chocolate Bars).
Fabelle Fire
Click image to order- Fabelle Fire, Centre-Filled Luxury Dark Chocolate Bar Infused with White Mousse and Chilli, 131g (Pack of 2)
Fabelle Dark Choco Mousse
Click image to order- Fabelle Dark Choco Mousse, Intense 60% Luxury Dark Chocolate Centre-Filled Bar Filled with Dark Choco Mousse, 135g (Pack of 2)
POWER OF ‘PEANUTS’
Peanuts are also known as Ground Nuts — comparatively having longer shelf-life, rich in flavours, Peanuts are sweet in taste. Pygmy nuts, pig nuts, monkey nuts, earthnuts, groundnuts, and goober peas -these are various names of Peanuts in various regions of the world — know more about nuts here-
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THE HUMBLE INDIAN ‘DOSA’
Read how one of the ancient Indian #culinary art of making #Dosai, #Dosa, or #Dose is now a part of international cuisine, and how this delicacy is passionately explored by world’s renowned chefs and culinary art masters- THE HUMBLE INDIAN ‘DOSA’ #SouthIndian #Cuisines.
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FAVOURITE ‘FRENCH FRIES’ FACTS
Love eating french fries? Know- how its popularity spreads worldwide and who made it famous? Read many interesting facts about French fries here-
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ROUND INDIAN ‘ROTI’ AROUND THE WORLD
Know the history of Indian flat-bread ‘Roti’, and its widespread popularity across the world.
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ANCIENT INDIAN CUISINE – ITS INFLUENCERS AND INFLUENCES
In ancient era legumes, fruits – vegetables, honey, and dairy products were part of the main diet. Around 7000 BCE, agriculture spread from Fertile Crescent to the Indus Valley, where wheat and barley began to be grown (Indus Valley: basins of the river Indus, and seasonal river Ghaggar-Hakra, an area of northwest India, and eastern Pakistan —— Fertile Crescent: A crescent-shaped region in the Middle-East, a span from Iraq, Syria, Lebanon, Israel, Palestine, Jordan, Egypt, southeastern region of Turkey, and western fringes of Iran). History has a mention of 6200 BCE, since when variety of wheat, pearl millet (in Hindi…
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INDIA AND TANTALISING TEA
In India, tea and consumption of tea was first clearly documented in the Ramayana, but for next thousands of years, documentation of tea in India was lost in history — records re-emerged during the first century CE, with the stories of the Buddhist monks and their involvement with tea. It is said that tea is indigenous to east and north India, tea was cultivated – consumed here for thousands of years. Read interesting facts about Tea, its origin, and its spread across the world-
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STRIKING FACTS OF INDIAN DELICACY ’PANI-PURI’
Pani Puri was introduced by Draupadi-Pandavas, or the delicacy was firstly explored in the ancient Kingdom of Magadha–from there till its addition to the Oxford English Dictionary- read this here; also read about what happened to this favorite snack during the stringent lockdown of the pandemic health crisis of 2020.
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LIME AND LEMON
Often Lime and Lemon are mistakenly believed to be similar, but actually they are distinct-know the similarities and dissimilarities of limes and lemons; the names of Indian lemon and worldly popular limes; the significance of word ‘Lemon’; differences between lime and lemon; and where India ranks in its production of lime and lemon — read details on lime and lemon here-
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‘TOMATO’- A FRUIT OR VEGETABLE
Tomato reached India in the 16th century, through Portuguese explorers — and, later in the 18th century onwards it was grown for the British. As tomato came in India from a foreign land, even today in Bengal it is named as “vilaayti begun”, meaning “foreign egg plant”. Read more exciting details about TOMATO-
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ORANGE, BEYOND SWEET-AND-SOUR
The fruit tree Orange originated in a province comprised of North-East India, Myanmar, and Southern China — read here more interesting facts about fruit ‘Orange’-
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‘MASALA DABBA’, PRECIOUS POSSESSION OF INDIAN WOMEN
In every Indian kitchen, it is a tradition or rather a part of heritage to part knowledge about Indian spices or masalas to the daughter or daughter-in-law of the house. These cardamom (elaichi), cloves (laung), cassia bark (cinnamon, dalchini), black pepper (kali mirch), nutmeg (jaiphal), mace (javintri), saffron (kesar), turmeric (haldi), coriander seeds (dhania), dry red chilli (mirch) and many more spices are in such context, in fact ground spices preparations are usually guarded secret recipes in many households. Read interesting facts about Indian spices here.
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‘IDLI’, INDIAN CULINARY HISTORY — TO —A MODERN DAY WORLDWIDE ‘WORLD IDLI DAY’ CELEBRATION
Culturally, there are six vivid varieties of Idli, but inquisitive food innovations has a much wider scope of exploring this culinary art -Eniyavan, the ‘World Idli Day’ initiator only has invented and now serves 2547 types of Idli. Read about- ‘IDLI’, centuries old Indian culinary history to a modern day worldwide ‘World Idli Day’ celebration.
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INSIDES OF ANCIENT INDIAN CULINARY ART OF DHOKRA AND KHAMAN DELICACY
The history of this mastered steamed culinary art of making Dhokra (Dhokla) or Khaman is traced downed in a Jain text dated to 1066 CE -read interesting details about it and its relevance with the South Indian delicacy ‘Idli’ (link inside the article).
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“MY INSPIRATION IS: ‘MUMBAI’S IDLI-WALA’” -Meghna Kamdar of ‘Meghna’s Food Magic’.
Truly inspirational journey of ‘a banker turned baker’ Meghna Kamdar of ‘Meghna’s Food Magic’ -the popular – successful blogger and YouTuber.
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“IN MY FORMATIVE YEARS, I WAS OFTEN LABELED AS ‘KAAMCHOR’ AND I RESOLVED TO TAKE THIS LABEL AS MY BRAND IDENTITY,” -Tipti Kheria Aggarwal – YouTuber, food blogger, cook, media professional, and a devoted mother
Tipti Kheria Aggarwal has had an experience of working in the Radio, Television, and Print industry in various spheres of Brand Communication, Marketing, Sales, and Digital spectrum for the past fifteen years. She has been blogging, doing product reviews, and been a food critic, Tipti graced culinary shows as a chef and now heads her own venture ‘Kaamchor Ki Rasoi Se’ since the year 2013.
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