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25Nov
At Jalsa Kolkata, culinary innovation meets Bengali tradition

It was a rainy evening, and my childhood friend Rupkatha and I had planned for a sophisticated night out. Just two girls from a tiny town, acting all fancy in the big city.

As we stepped into Jalsa, Rupu and I were instantly captivated by the fusion of modernity and tradition that defines this new Bengali gem in the heart of Kolkata. The black-and-white patterned tiles on the floor, the elegant chandeliers, and the vibrant pops of color accentuating the moody walls set the stage for a chic dining experience. Jalsa, brought to us by the minds behind PDT and Soba Sassy, had been on my must-visit list for a while, and the anticipation was palpable.

It’s true what they say, that sometimes the best things are worth the wait. Jalsa met our expectations and surpassed them. Rupkatha, a serious corporate lawyer and a true foodie, was equally delighted by the experience. We were about to embark on a special culinary journey.

Jalsa’s forte lies in its ability to infuse an unmistakable Indian essence into every aspect of its offerings, from the decor to the food and drinks. The beverage menu alone left us in awe, with ingredients like kahwa, marigold, and turmeric finding their way into enticing concoctions.

We decided to fully immerse ourselves in the experience by opting for the tasting menu, a choice that I believe is a first in Kolkata. It’s a brilliant way to explore the diverse flavours and culinary artistry that Jalsa has to offer.

Now, let’s get to the good stuff – the food. The journey kicked off with Avo Cornetto, guacamole served in a delightful charcoal cornetto. The plating was simply marvellous, as the dish looked looked like little guac icecreams suspended on an acrylic plate.

The Mango Tequila Bhetki came next, with the bhetki fish expertly prepared in a mango salsa and given a delightful tequila twist. The tangy notes were a perfect ode to the summer season.

Next up were the Phulka Laal Maas Tacos, where Mathania chillies infused a slow-cooked mutton with fiery flavor. Served like a tostada, these single serves are a genius addition to the tasting menu. The presentation, too, was a feast for the eyes, with platters and service bowls crafted in ceramic or slate, adding an artistic dimension to every dish.

But what truly stole our hearts were the Kaali Jalebi Caviar. I couldn’t help but raise an eyebrow at the thought of ‘rabri’ with caviar, especially for dessert. However, my skepticism was promptly quelled. As I dug into what appeared to be black pearls resting alongside saffron ‘esfuma’ and a dollop of ‘rabri,’ the unexpected happened. The pearls, surprisingly crunchy, burst with the unmistakable taste of ‘jalebi.’ It was an exquisite delight, with activated charcoal masking the cardamom-flavored Jalebi pearls. The clever use of ‘espuma’ (foam in Spanish) added a unique touch to the dish without resorting to non-vegetarian emulsifiers.

But Jalsa doesn’t just end with its innovative desserts. It finishes in quintessential Bengali style – with paan. This is what I won’t explain. You have to try to believe.

It’s important to note here that Rupu was five-months pregnant at the time and had her cravings justly satisfied with a meal long due.In a city renowned for its diversity, Jalsa stands out as a creative energy, preserving the essence of Bengali flavours while pushing the boundaries of culinary art.
25Nov
Busting myths about the tequila trend in India

In recent years, tequila has undergone a remarkable transformation in India. Once viewed solely as a fiery shot drink synonymous with wild parties, tequila is now shedding its stereotypical image and finding its place among discerning Indian consumers. This shift in perception is not only changing the way tequila is consumed but also opening up a world of possibilities for those willing to explore its diverse range of flavours and craftsmanship.
Tequila has long been associated with rapid consumption in the form of shots, often leading to uninhibited revelry. This perception stemmed from a limited understanding of the drink and its cultural significance. The reality, however, is that tequila is far more than just a means to get a quick buzz. It is a spirit with a rich history, complex production methods, and unique flavour profiles. Tequila, in its purest form, is crafted from the blue agave plant grown in specific regions of Mexico. The process involves harvesting and roasting the agave hearts before extracting the juice, fermenting it, and distilling it into tequila. This intricate process creates a spirit with a distinctive taste, reflecting the terroir and expertise of the tequila producer.

In recent years, India has witnessed a significant shift in the perception and consumption of tequila. This transformation can be attributed to several factors, including the growing influence of global trends, increased exposure to international cuisines and beverages, and a desire among consumers to explore new flavours.
One of the key contributors to this change is the emergence of a new wave of tequila brands entering the Indian market. These brands are focused on educating consumers about the nuances of tequila, emphasizing its artisanal production techniques, and showcasing the diverse range of expressions available beyond the standard Blanco, reposado, and Anejo classifications. Moreover, the rise of craft cocktail culture in India has played a vital role in expanding the horizons of tequila. Skilled mixologists and bartenders are incorporating tequila into innovative and complex cocktails, highlighting its versatility as a base spirit. From classic margaritas to unique concoctions infused with Indian spices and flavours, tequila is proving its adaptability to the Indian palate. Additionally, the growing popularity of premium and ultra-premium tequilas among Indian consumers has further propelled the change in tequila trends. Discerning drinkers are now seeking out high-quality tequilas aged in barrels, imparting rich and nuanced flavours that can be sipped and savoured, much like fine whiskies or brandies.

Busting the myth of tequila as a mere shot drink requires a deeper understanding and appreciation of the spirit. Indian consumers are increasingly exploring tequila through guided tastings, brand-led events, and educational initiatives by tequila aficionados. These initiatives help consumers recognize the nuances of different tequila expressions, learn about the production process, and appreciate the craftsmanship behind each bottle. As tequila’s reputation evolves, more Indian consumers are embracing the concept of savouring tequila, taking their time to enjoy its flavours and complexities. Whether it’s a sipping tequila paired with chocolate, a tequila tasting session with friends, or a tequila-based cocktail crafted by a skilled bartender, the possibilities for tequila enjoyment are expanding.

The myth of tequila as a shot drink is gradually being dispelled in India. Through the combined efforts of tequila producers, mixologists, and an enthusiastic consumer base, tequila is carving a new identity for itself in the country. As more Indians discover the diverse world of tequila and its multifaceted flavours, the days of mindless shots are fading, making way for a more refined and appreciative approach to this Mexican treasure.
11Nov
From Delhi to Kolkata: ‘Coke is Cooking’ mesmerises with food and music fusion
The Coca-Cola Company recently introduced its worldwide dining initiative,  to the nation’s capital, wrapping up a remarkable blend of culinary and musical performances.

Held on October 27th and 28th at NSIC, Okhla Ground, New Delhi, the event made a significant impact on both food aficionados and music enthusiasts. The food festival marked a tribute to the enduring combination of Coca-Cola with exquisite cuisines, resulting in an enchanting union of tastes and harmonies.

The food festival showcased a diverse selection of more than 40 eateries, offering a rich tapestry of culturally infused and delectable cuisines, all conveniently situated under one roof. Drawing a diverse and enthusiastic crowd of attendees, the event served as a feast for food lovers who indulged in a delightful spectrum of street food, regional specialties, and modern interpretations of traditional recipes. From zesty chaats to aromatic biryanis, there was a culinary delight to satisfy every palate.

This unique celebration of food, flavors, and culture brought together a gathering of food enthusiasts, celebrated chefs, connoisseurs, and renowned influencers, including notable figures like Shivesh Bhatia, Gurpreet Tikku, Kamya Jani, Kusha Kapila, among others.

The event also featured interactive installations, a merchandise exhibit, photo booths, and a diverse musical experience spanning various genres, courtesy of India’s beloved artists such as Prateek Kuhad, Seedhe Maut, Nucleya, Raftaar, and Euphoria. These musical performances added an extra layer of excitement to the overall experience.

As the event bids farewell to Delhi, it extends a warm invitation to food and music aficionados in the “City of Joy,” Kolkata, where a similar gathering is set to take place on November 17th and 18th.

FROM AROUND THE WEB
4Nov
Why nutritionists suggest consuming Pea Protein Powder

We often read about various diet trends and the supplements that are making news in the market. But there are certain healthy food items and supplements that go unnoticed. Highlighting the same, nutritionist Rujuta Diwekar recently shared a post about pea protein powder. For the uninitiated, it is a supplement made from extracting protein from yellow peas and is considered a high-quality protein and a great source of iron, which has many health benefits.

As per Rujuta’s post, earlier people believed that peas were fattening and avoided them. She states, “I am still working on peas, and now people are drinking pea protein shakes because they believe it burns fat.” Scroll down to read more about pea protein powder, its benefits, and its side effects.

Rich in protein
It contains all nine essential amino acids and is a great source of branched-chain amino acids, especially arginine, which promotes healthy blood flow and heart health.

Rich in iron
As per experts, pea protein powder is rich in iron, and consuming it with vitamin-C-rich foods helps in the better absorption of iron content.

Builds muscle mass
As per fitness experts, consuming pea protein powder when paired with resistance training can help build muscles.

Good for weight loss
The rich protein content found in this powder keeps you full for a longer duration and further helps with weight loss.

Good for heart healthIt has been found that certain types of pea protein powder help lower blood pressure levels and also reduce cholesterol levels, which keeps the heart healthy.

 

 

Side effects

While experts feel that pea protein powder is a very balanced supplement, there are chances of a lower amount of fiber and, in some cases, too much sodium content; hence, one should always check with a certified nutritionist before consumption.
4Nov
Busting myths about the tequila trend in India

In recent years, tequila has undergone a remarkable transformation in India. Once viewed solely as a fiery shot drink synonymous with wild parties, tequila is now shedding its stereotypical image and finding its place among discerning Indian consumers. This shift in perception is not only changing the way tequila is consumed but also opening up a world of possibilities for those willing to explore its diverse range of flavours and craftsmanship.
Tequila has long been associated with rapid consumption in the form of shots, often leading to uninhibited revelry. This perception stemmed from a limited understanding of the drink and its cultural significance. The reality, however, is that tequila is far more than just a means to get a quick buzz. It is a spirit with a rich history, complex production methods, and unique flavour profiles. Tequila, in its purest form, is crafted from the blue agave plant grown in specific regions of Mexico. The process involves harvesting and roasting the agave hearts before extracting the juice, fermenting it, and distilling it into tequila. This intricate process creates a spirit with a distinctive taste, reflecting the terroir and expertise of the tequila producer.

In recent years, India has witnessed a significant shift in the perception and consumption of tequila. This transformation can be attributed to several factors, including the growing influence of global trends, increased exposure to international cuisines and beverages, and a desire among consumers to explore new flavours.
One of the key contributors to this change is the emergence of a new wave of tequila brands entering the Indian market. These brands are focused on educating consumers about the nuances of tequila, emphasizing its artisanal production techniques, and showcasing the diverse range of expressions available beyond the standard Blanco, reposado, and Anejo classifications. Moreover, the rise of craft cocktail culture in India has played a vital role in expanding the horizons of tequila. Skilled mixologists and bartenders are incorporating tequila into innovative and complex cocktails, highlighting its versatility as a base spirit. From classic margaritas to unique concoctions infused with Indian spices and flavours, tequila is proving its adaptability to the Indian palate. Additionally, the growing popularity of premium and ultra-premium tequilas among Indian consumers has further propelled the change in tequila trends. Discerning drinkers are now seeking out high-quality tequilas aged in barrels, imparting rich and nuanced flavours that can be sipped and savoured, much like fine whiskies or brandies.

Busting the myth of tequila as a mere shot drink requires a deeper understanding and appreciation of the spirit. Indian consumers are increasingly exploring tequila through guided tastings, brand-led events, and educational initiatives by tequila aficionados. These initiatives help consumers recognize the nuances of different tequila expressions, learn about the production process, and appreciate the craftsmanship behind each bottle. As tequila’s reputation evolves, more Indian consumers are embracing the concept of savouring tequila, taking their time to enjoy its flavours and complexities. Whether it’s a sipping tequila paired with chocolate, a tequila tasting session with friends, or a tequila-based cocktail crafted by a skilled bartender, the possibilities for tequila enjoyment are expanding.

The myth of tequila as a shot drink is gradually being dispelled in India. Through the combined efforts of tequila producers, mixologists, and an enthusiastic consumer base, tequila is carving a new identity for itself in the country. As more Indians discover the diverse world of tequila and its multifaceted flavours, the days of mindless shots are fading, making way for a more refined and appreciative approach to this Mexican treasure.
4Nov
At Jalsa Kolkata, culinary innovation meets Bengali tradition

t was a rainy evening, and my childhood friend Rupkatha and I had planned for a sophisticated night out. Just two girls from a tiny town, acting all fancy in the big city.

As we stepped into Jalsa, Rupu and I were instantly captivated by the fusion of modernity and tradition that defines this new Bengali gem in the heart of Kolkata. The black-and-white patterned tiles on the floor, the elegant chandeliers, and the vibrant pops of color accentuating the moody walls set the stage for a chic dining experience. Jalsa, brought to us by the minds behind PDT and Soba Sassy, had been on my must-visit list for a while, and the anticipation was palpable.It’s true what they say, that sometimes the best things are worth the wait. Jalsa met our expectations and surpassed them. Rupkatha, a serious corporate lawyer and a true foodie, was equally delighted by the experience. We were about to embark on a special culinary journey.

Jalsa’s forte lies in its ability to infuse an unmistakable Indian essence into every aspect of its offerings, from the decor to the food and drinks. The beverage menu alone left us in awe, with ingredients like kahwa, marigold, and turmeric finding their way into enticing concoctions.

We decided to fully immerse ourselves in the experience by opting for the tasting menu, a choice that I believe is a first in Kolkata. It’s a brilliant way to explore the diverse flavours and culinary artistry that Jalsa has to offer.

Now, let’s get to the good stuff – the food. The journey kicked off with Avo Cornetto, guacamole served in a delightful charcoal cornetto. The plating was simply marvellous, as the dish looked looked like little guac icecreams suspended on an acrylic plate.

The Mango Tequila Bhetki came next, with the bhetki fish expertly prepared in a mango salsa and given a delightful tequila twist. The tangy notes were a perfect ode to the summer season.

Next up were the Phulka Laal Maas Tacos, where Mathania chillies infused a slow-cooked mutton with fiery flavor. Served like a tostada, these single serves are a genius addition to the tasting menu. The presentation, too, was a feast for the eyes, with platters and service bowls crafted in ceramic or slate, adding an artistic dimension to every dish.

But what truly stole our hearts were the Kaali Jalebi Caviar. I couldn’t help but raise an eyebrow at the thought of ‘rabri’ with caviar, especially for dessert. However, my skepticism was promptly quelled. As I dug into what appeared to be black pearls resting alongside saffron ‘esfuma’ and a dollop of ‘rabri,’ the unexpected happened. The pearls, surprisingly crunchy, burst with the unmistakable taste of ‘jalebi.’ It was an exquisite delight, with activated charcoal masking the cardamom-flavored Jalebi pearls. The clever use of ‘espuma’ (foam in Spanish) added a unique touch to the dish without resorting to non-vegetarian emulsifiers.

But Jalsa doesn’t just end with its innovative desserts. It finishes in quintessential Bengali style – with paan. This is what I won’t explain. You have to try to believe.

It’s important to note here that Rupu was five-months pregnant at the time and had her cravings justly satisfied with a meal long due.

In a city renowned for its diversity, Jalsa stands out as a creative energy, preserving the essence of Bengali flavours while pushing the boundaries of culinary art.
4Nov
Plastic film used in food packaging kills coronavirus: Study

01/4​The relation between plastic film and Coronavirus

All this while we have been relying on kitchen ingredients like turmeric, cinnamon, ginger and garlic to help protect us from the deadly COVID19 virus, but the real solution is something else. According to a recent research conducted by scientists on food packaging may come as great relief for those who cannot help ordering food from outside during the pandemic and those in the hospitality industry. As per a study, transparent stretchable plastic (PVC) film used in packaging food, meats and vegetables may deactivate the coronavirus! Marketed by Brazilian plastics manufacturer Alpes, the material contains silver and silica nanoparticles, a technology developed and licensed by Nanox

02/4​The study

In tests conducted at the University of Sao Paulo’s Biomedical Sciences Institute (ICB-USP), the PVC film proved capable of eliminating 79.9 per cent of the particles of SARS-CoV-2 in three minutes and 99.99 per cent in up to 15 minutes. According to the study author Lucio Freitas Junior, elimination of the virus by the material was extremely effective and fast.

03/4The result

The film was tested against ISO 21702:2019, the technical standard governing the measurement of antiviral activity on plastic and other non-porous surfaces, and requiring demonstration of this capability within four hours. Samples of the material with and without silver-silica nanoparticles were kept in direct contact with SARS-CoV-2 for varying amounts of time. After the stipulated periods, the viral particles found in the material were removed and placed in contact with Vero cells to measure the infection and replication rate after exposure to the film. Vero cells are derived from the kidney of an African monkey and widely used in microbiological cultures. The viral genetic material was quantified by PCR, showing a reduction of almost 100 per cent in copies of SARS-CoV-2 after 15 minutes of exposure to the film.

04/4​Bottomline

According to the study, considering its use in wrapping for food products that are exposed and handled in supermarkets, 15 minutes for the film to eliminate the virus completely from the surface of the material is satisfactory.
4Nov
Celebrate Navratri with “No Onion No Garlic” McAloo Tikki Meal

The festive season is upon us. To delight the fans during the festive season, McDonald’s India – North and East has introduced ‘no onion, no garlic’ McAloo Tikki Meal for a limited time during the Navratri period. The introduction comes with a popular demand by McDonald’s fans who are looking for food options during the Navratri time. Priced at Rs. 99 only, McAloo Tikki Value Meal with ‘no onion, no garlic’ consists of a McAloo Tikki burger, with regular fries and regular beverage, and will be served at participating restaurants.

McAloo Tikki is an all-time favorite burger at McDonald’s. The ‘no onion, no garlic’ McAloo Tikki burger consists of a scrumptious crispy patty made with peas, potato and infused with aromatic spices, clubbed with shredded tomatoes, and topped with tomato mayonnaise. There is no onion, no garlic in its ingredients. The ‘no onion no garlic’ McAloo Tikki Meal option is available at McDonald’s restaurants* as a-la-carte McAloo Tikki burger order as well as in meals. For those who prefer the classic McAloo Tikki burger taste, it is also available across all restaurants.

The introduction of this meal with no onion and no garlic is yet another testament of being a global brand, with strong local relevance including catering to the religious preferences of customers that prevail and influence food habits in India.Earlier this year, McDonald’s India- North and East opened no onion no garlic restaurants enroute the holy shrine of Vaishno Devi on the new track – Tarakote Marg and Ardhkuwari offering a 100% vegetarian menu.
1Nov
Plastic film used in food packaging kills coronavirus: Study
  1. All this while we have been relying on kitchen ingredients like turmeric, cinnamon, ginger and garlic to help protect us from the deadly COVID19 virus, but the real solution is something else. According to a recent research conducted by scientists on food packaging may come as great relief for those who cannot help ordering food from outside during the pandemic and those in the hospitality industry. As per a study, transparent stretchable plastic (PVC) film used in packaging food, meats and vegetables may deactivate the coronavirus! Marketed by Brazilian plastics manufacturer Alpes, the material contains silver and silica nanoparticles, a technology developed and licensed by Nanox

  • 02/4​The study

In tests conducted at the University of Sao Paulo’s Biomedical Sciences Institute (ICB-USP), the PVC film proved capable of eliminating 79.9 per cent of the particles of SARS-CoV-2 in three minutes and 99.99 per cent in up to 15 minutes. According to the study author Lucio Freitas Junior, elimination of the virus by the material was extremely effective and fast.

  • 03/4The result

The film was tested against ISO 21702:2019, the technical standard governing the measurement of antiviral activity on plastic and other non-porous surfaces, and requiring demonstration of this capability within four hours. Samples of the material with and without silver-silica nanoparticles were kept in direct contact with SARS-CoV-2 for varying amounts of time. After the stipulated periods, the viral particles found in the material were removed and placed in contact with Vero cells to measure the infection and replication rate after exposure to the film. Vero cells are derived from the kidney of an African monkey and widely used in microbiological cultures. The viral genetic material was quantified by PCR, showing a reduction of almost 100 per cent in copies of SARS-CoV-2 after 15 minutes of exposure to the film.

  • 04/4​Bottomline

According to the study, considering its use in wrapping for food products that are exposed and handled in supermarkets, 15 minutes for the film
1Nov
At Jalsa Kolkata, culinary innovation meets Bengali tradition
  1. It was a rainy evening, and my childhood friend Rupkatha and I had planned for a sophisticated night out. Just two girls from a tiny town, acting all fancy in the big city.
  2. As we stepped into Jalsa, Rupu and I were instantly captivated by the fusion of modernity and tradition that defines this new Bengali gem in the heart of Kolkata. The black-and-white patterned tiles on the floor, the elegant chandeliers, and the vibrant pops of color accentuating the moody walls set the stage for a chic dining experience. Jalsa, brought to us by the minds behind PDT and Soba Sassy, had been on my must-visit list for a while, and the anticipation was palpable.
  3. It’s true what they say, that sometimes the best things are worth the wait. Jalsa met our expectations and surpassed them. Rupkatha, a serious corporate lawyer and a true foodie, was equally delighted by the experience. We were about to embark on a special culinary journey.
  4. Jalsa’s forte lies in its ability to infuse an unmistakable Indian essence into every aspect of its offerings, from the decor to the food and drinks. The beverage menu alone left us in awe, with ingredients like kahwa, marigold, and turmeric finding their way into enticing concoctions.

  1. We decided to fully immerse ourselves in the experience by opting for the tasting menu, a choice that I believe is a first in Kolkata. It’s a brilliant way to explore the diverse flavours and culinary artistry that Jalsa has to offer.
  2. Now, let’s get to the good stuff – the food. The journey kicked off with Avo Cornetto, guacamole served in a delightful charcoal cornetto. The plating was simply marvellous, as the dish looked looked like little guac icecreams suspended on an acrylic plate.
  3. The Mango Tequila Bhetki came next, with the bhetki fish expertly prepared in a mango salsa and given a delightful tequila twist. The tangy notes were a perfect ode to the summer season.

Next up were the Phulka Laal Maas Tacos, where Mathania chillies infused a slow-cooked mutton with fiery flavor. Served like a tostada, these single serves are a genius addition to the tasting menu. The presentation, too, was a feast for the eyes, with platters and service bowls crafted in ceramic or slate, adding an artistic dimension to every dish.

  1. But what truly stole our hearts were the Kaali Jalebi Caviar. I couldn’t help but raise an eyebrow at the thought of ‘rabri’ with caviar, especially for dessert. However, my skepticism was promptly quelled. As I dug into what appeared to be black pearls resting alongside saffron ‘esfuma’ and a dollop of ‘rabri,’ the unexpected happened. The pearls, surprisingly crunchy, burst with the unmistakable taste of ‘jalebi.’ It was an exquisite delight, with activated charcoal masking the cardamom-flavored Jalebi pearls. The clever use of ‘espuma’ (foam in Spanish) added a unique touch to the dish without resorting to non-vegetarian emulsifiers.

But Jalsa doesn’t just end with its innovative desserts. It finishes in quintessential Bengali style – with paan. This is what I won’t explain. You have to try to believe.

It’s important to note here that Rupu was five-months pregnant at the time and had her cravings justly satisfied with a meal long due.

In a city renowned for its diversity, Jalsa stands out as a creative energy, preserving the essence of Bengali flavours while pushing the boundaries of culinary art.
1Nov
MS Dhoni plays surprise visit to fans in new wafer campaign

As the world cup fever hits the nation, more and more brands are associating themselves with India’s favourite sports and its players to draw the attention of the fans towards their products. In one such campaign, legendary cricketer Mahendra Singh Dhoni has signed up as the Brand Ambassador of Lay’s and is starring in the latest campaign – ‘No Lay’s, No Game. As part of the campaign, is giving a surprise visit to his fans.

Lay’s is set to introduce the internationally renowned ‘No Lay’s No Game’ campaign to the Indian audience, which is globally known for its association with sports tournaments. Harnessing Dhoni’s universal appeal and iconicity, the campaign emphasizes an undeniable truth: for true fans, a match without Lay’s is simply unthinkable.

In the TVC, Dhoni embarks on a unique quest, going door-to-door to check if fans have Lay’s stocked up at home while they enjoy every heart-pounding boundary, every nail-biting wicket, and every cheer-worthy moment on the field. As Dhoni knocks on different doors, he is received by a series of delightful reactions, ranging from astonishment to exhilaration and even frantic searches for Lay’s. What sets this TVC apart is that it features ordinary people and non-actors, capturing their unscripted reactions as they are stunned to see Dhoni himself standing at their doorstep, eagerly inquiring if they’ve got Lay’s on hand. Those with Lay’s get the exclusive opportunity to share the match with him, while those who don’t, simply miss out on this golden chance. The TVC playfully encapsulates the seamless blend of the sports-watching experience, Lay’s, and fan enjoyment, culminating in the resounding message, “No Lay’s, No Game.”

Speaking about campaign and introducing MS Dhoni as the brand ambassador, Saumya Rathor, Category Lead – Potato Chips, PepsiCo India, said, “ We are excited to reunite with the beloved cricketer, MS Dhoni, as the face of Lay’s, solidifying the deep bond between the brand and our cricket-obsessed nation. We are confident that this dynamic partnership campaign will continue to deliver boundless joy to consumers and remind them to continue to elevate their match-viewing experience”
MS Dhoni, commented, “ As someone who has been so closely associated with sports for years, I know that wafers makes the moments even more special.”
30Oct
Do you know the right way to cook with garlic?

When it comes to cooking, ginger and garlic are two of the important ingredients that can enhance the culinary experience. For the uninitiated, they not only improve taste but are loaded with health benefits too.

But do you know that to make the most of them, you need to use them in a certain way? According to a video posted on Instagram by nutritionist Ridhima Batra, one should never use garlic cloves directly for cooking.

In the video, she states that you should never use the garlic cloves directly. Rather, cut, chop, or mince the garlic and let it rest for 10 minutes before cooking. This helps in activating the enzyme called alliinase, which gets converted into alliin and then into allicin.

It is said that the active enzyme allicin helps prevent cancer, lowers blood cholesterol levels and blood sugar levels, and even controls blood pressure.

In the same video, she also says that with allicin, we have another potent compound called ajoene that has an anti-platelet effect, which helps prevent coronary heart disease.

So, next time, when you add garlic to your food, make sure to chop or mince it, let it rest, and then only use it. Also, take a look at the other benefits of garlic.

Improved brain functioning
It is rich in antioxidants and has anti-inflammatory properties, which help improve brain function.

Improve digestion                                                                                                                                                                            Eating raw garlic boosts the intestine and reduces inflammation, which further boosts digestive health.

Boost immunity

Garlic protects against free radicals, prevents damage to the DNA, and further boosts immunity.

Good for skin

Garlic helps prevent acne and also lightens acne scars.