#veg food revolution
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VEG FUSION REVOLUTION IN INDIA
In the colorful tapestry of Indian cuisine, a new culinary revolution is underway—one that celebrates the rich heritage of vegetarian cooking while embracing the spirit of innovation and experimentation. The Veg Fusion Revolution in India represents a dynamic fusion of traditional flavors, global influences, and contemporary culinary techniques, redefining vegetarian dining and captivating the palates of food enthusiasts nationwide. From bustling street markets to fine-dining establishments, veg fusion chefs are blending diverse ingredients and culinary traditions to create dishes that are as bold and vibrant as India itself.
Celebrating Culinary Diversity: India's culinary landscape is as diverse as its people, with each region boasting its own distinctive flavors, ingredients, and cooking styles. The Veg Fusion Revolution draws inspiration from this rich tapestry of culinary traditions, seamlessly blending regional specialties with global influences to create dishes that are both familiar and exciting. Whether it's the fusion of North Indian spices with Thai curries, the marriage of South Indian dosas with Mexican fillings, or the reinvention of street food classics with a modern twist, veg fusion cuisine in India celebrates the diversity of flavors and techniques that make Indian cooking truly unique.
Innovative Flavors and Techniques: At the heart of the Veg Fusion Revolution lies a spirit of innovation and experimentation. Indian chefs are pushing the boundaries of vegetarian cooking, incorporating unconventional ingredients, modern cooking techniques, and global flavor profiles to create dishes that defy expectations. From molecular gastronomy-inspired chaat to vegan versions of classic Indian desserts infused with international ingredients, veg fusion chefs are reimagining traditional dishes in bold and inventive ways, enticing diners with unexpected flavor combinations and artistic presentations.
Cultural Exchange and Global Inspiration: India's rich history of cultural exchange and trade has left an indelible mark on its culinary traditions, and the Veg Fusion Revolution is no exception. As Indian chefs travel the world and explore new culinary horizons, they bring back a wealth of inspiration and ideas that find their way into the kitchen. Whether it's the influence of Japanese sushi techniques on Indian street food or the fusion of Italian pasta with Indian spices, veg fusion cuisine in India reflects the interconnectedness of global food cultures and the endless possibilities of cross-cultural exchange.
Sustainability and Wellness: In addition to its culinary appeal, the Veg Fusion Revolution in India is also driven by a growing awareness of sustainability and wellness. With a focus on locally sourced, seasonal ingredients and plant-based cooking, veg fusion chefs are championing eco-friendly dining practices and promoting a healthier, more sustainable way of eating. From organic farm-to-table restaurants to zero-waste cooking initiatives, the Veg Fusion Revolution is not just about delicious food—it's also about fostering a deeper connection to the earth and supporting sustainable food systems.
Conclusion: As India's culinary landscape continues to evolve, the Veg Fusion Revolution is poised to reshape the way we think about vegetarian dining. By celebrating the country's diverse culinary heritage, embracing global influences, and championing sustainability and wellness, veg fusion cuisine in India offers a tantalizing glimpse into the future of Indian cooking. So, whether you're a seasoned food enthusiast or a curious diner looking to explore new flavors, join us on a culinary journey through the Veg Fusion Revolution—a celebration of creativity, flavor, and cultural exchange that is sure to delight the senses and inspire the palate. To know more about best street food in india visit aravindrajagopal.com
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Steve Rogers Takes Care of You When You're Having Your Period
Trigger Warning: Periods, blood, polycystic ovarian syndrome, fluff
Summary: Steve Rogers takes care of you when you're having your period.
You woke up with the cramps starting. You've always been in pain and sick on the first day, the second day of your period was worse. At first, your mom and you thought it was endometriosis, but that was negative. You were eventually diagnosed with polycystic ovarian syndrome when you were 16. What you sure of was that the cramps were just unbearable.
You go to the bathroom, and relieve yourself. You see the blood in your underwear, and you finish, wash your hands, and start digging for a tampon, only to realize that you ran out. You forgot to get some at the pharmacy a few days ago, but it was no fault of your own. You had been busy with work, and Tony had promoted you to tech and comm, so you were learning your position right now. Tony had arranged some fake missions, so that you could put your training in play. You wad up some toilet paper and place it in your underwear.
"Steve, it hurts," you say, with tears stinging your eyes.
"Shh, I know, doll. Just try to relax," says Steve.
Steve fixes you some tea, and pulls out the heating pad. He gives you the tea, plugs in the heating pad, and just tells you to rest right now, Luckily, it's the weekend, and you and Steve are looking forward to enjoying a lazy weekend together, just vegging in bed, and watching movies, and reading. Steve places the heating pad on your stomach.
After a while, Steve removes the heating pad when he sees that you've fallen asleep. Steve lies next to you, and reads his book.
You roll over, and curl up on his chest, and Steve marks his place, and wraps his arms around you. He kisses you on the forehead, and he just watches you sleep.
After a while, you wake up, and Steve kisses you.
"Steve, I'm still not feeling any better. Maybe a hot shower will help," you say.
"Okay, doll. Let's take a nice, hot shower, and you'll feel better. I have a surprise for us later," says Steve, kissing you lovingly.
Steve and you gather your clothes for the day, which is basically sweats for him, and sweats for you. Steve and you go to the bathroom, and strip down, with Steve turning on the water. You two shower together, and just hold each other in the shower. This feels intimate and romantic, and comforting at the same time.
You both stay like that until the water turns cold, and then get out, and dry off. You have to roll up some toilet paper, and Steve goes out to get you your necessary supplies. He doesn't see what the big deal is. You're body is doing what's it's designed to do, and it's natural. Steve isn't freaked out by this, knowing that he was sickly and had so much chronic illnesses before the serum.
"Shh, just relax and I'll be back," says Steve. He picks you up bridal style, and carries you back to the bed. You love this, and he places the covers over you, and kisses you on the forehead. You pick up your book and read for a while until he comes back.
Steve goes to the supermarket to get you your necessary supplies, something that he regrets doing on a Saturday morning. He gets you tampons, some overnight pads, some Oreos, and he even gets the supplies to make some pizza later. When he saw a ready made crust that all you had to do was put everything on, and then pop in the oven, he was amazed. He had been in the ice for so long, that he missed out on quite a lot of culinary revolutions.
Steve then goes to the florist, and gets you your favorite flowers along with a teddy bear. He then stops at the chocolatier and gets you your favorite truffles and your favorite chocolates.
Steve comes back with the food, and your supplies. He even puts the chocolates, the flowers, and the teddy bear on the tray, along with another cup of tea. The tea helped with your cramps for some reason, and it was a reason that you never understood why. You just knew it helped you. He even places two Pamprins on the tray.
You drink the tea, and Steve turns on the TV. You both settle on Groundhog Day, and this just feels right. You steal kisses during the commercials. After the movie, you get up, and put on an overnight pad. If you're going to spend the next two days vegging in bed, you're making the most of it. You had your boyfriend with you, and he was taking care of you.
You fall asleep, and Steve kisses your cheek. He prepares chicken noodle soup and grilled cheese for lunch, and he picks you up bridal style and takes you to the kitchen. He kisses you lovingly, and you both eat your lunch.
"Steve, I'm sorry that I'm having my period right now," you say.
"(Y/N), don't feel bad, doll. Your body is doing what it's designed to do right now. It's natural. After this, we'll watch another movie, and then we'll have some dinner," says Steve.
Your ex hated it when you had your period. He hated the blood, he hated that you had to buy overnight and tampons. He refused to even take care of you, leaving you with the mess. He'd insult you for having to go through this every month, and being sick because of it.
Steve was a different animal. He never shamed you for having to go through what your body needed to go through every month. In fact, he even helped you feel better, he bought you supplies, he bought you groceries, even getting you flowers, chocolates, and a teddy bear. He even watched movies with you, cuddles you, and you two even vegged in bed or the couch on weekends. You needed a Steve Rogers in your life, not an idiot man child.
After a while, you both fell asleep. Steve had his arms wrapped around you, and it was the best thing, ever. You were being cuddled by your boyfriend while you were sleeping, You had the most amazing boyfriend a girl could ever as for.
Steve and you both woke up, and give each other another loving kiss. Steve puts on a movie for you, this time it's Grumpy Old Men. Steve sits with you for a while, and you work on the hat that your knitting right now. You pause the movie to relieve yourself and change your pad.
Steve gets up, and fixes the pizza. He puts on the olive oil, the sauce, the cheese, and the topping. He loves this, and he is taking care of you. Steve goes back, and gets out both of your pj's, and places them in the bathroom. After dinner, Steve plans on drawing you a bath, and he knows that this will help with your cramps.
Steve removes the pizza and then cuts it into slices. He puts the pizza and the water on a tray, and you both enjoy the pizza in bed. You both keep eating it until the pizza is gone. You both have some brownies for dessert, a thing that Steve made for you when you were sleeping.
"Feeling better, doll?" asks Steve.
"I'm feeling a little better," you say.
"I have a surprise for us later," says Steve.
Steve gets up, and turns on the faucet to the tub. He lets the water fill the tub, and puts in the bubble bath, then the bath bomb.
"Your surprise is in the bathroom, doll," says Steve.
You get up, and walk into the bathroom. Steve has drawn you a hot bath, complete with your favorite bath bomb, and candles. You even see a bottle of wine, and two wine glasses. Steve pours a glass for each of you. It smells good, and Steve gives you loving kiss, and starts to undress himself. He then undresses you, and you get into the tub, followed by him.
You and Steve just relax in the tub, and are enjoying this. You are both sipping your wine, and this feels nice and even more romantic. You both get out when the water turns cold, and Steve helps you dress. You put another overnight pad in your underwear, and Steve puts on your PJ's. You put on Steve's clothes, but you keep kissing him on his chest, focusing on his heart. After your done, Steve and you kiss lovingly.
You curl up next to Steve in bed, and you fall asleep. Steve just lies there, kissing your forehead, and just watching you sleep until he drifts off. You have the best boyfriend ever. He took good care of you, even when you were sick like this.
The next morning, Steve woke up with a smile on his face, and was still watching you sleep. He had another surprise in store, but that would have to wait until your birthday.
Tags: @sapphire-rogers
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Best 5 Korean Food You Must Try
Korean food is trendy worldwide because of its unique healthy cooking style and also the revolution of Korean culture through their K- Drama and K-Pop make Korean food more popular across the world. Korean food contains a lot of vegetables meat and seafood. There is a variety of Korean food you can try but in this article, I will point out the five best Korean food one should try.
BIBIMBAP
Bibimbap is one of the most popular Korean food.It has both vegitarian and non-vegitarian option .To make bibimbap normally the ingredients are used rice variety of vegetables meat eggs etc. Different places use different elements to make bibimbap. But the main ingredient to make bibimbap is rice vegetable soy sauce, meat for non-veg, and egg for vegetarians also many places serve seafood bibimbap. Bibimbap is a very tasty and healthy food to try.
KIMCHI
Kimchi is the signature dish of Korean food. If I tell KImchi represents Korean food I don't tell anything wrong. Kimchi is a very popular and known Korean food worldwide. It is served as a side dish in any Korean restaurant in the world. Kimchi consists of Korean cabbage, radish, pumpkin, onion, ginger, and scallion with chili powder, crushed garlic, and salted seafood, which is then left to ferment. Kimchi can preserve for a long time.
SPICY RICE CAKE (tteokbokki)
Spicy rice cake or tteokbokki is originally a traditional street food . It is a very popular street food in Korea. Tteokbokki also can find in Korean restaurants some restaurants serve chess on top of tteokbokki .Tteokbokki made with thick slices of garaetteok (boiled rice cake), fish cake, onions, diced garlic, salt, sugar, and assorted vegetables.
BULGOGI
Bulgogi is made with beef, glass noodle, vegetables, and sauce. It is also popular Korean food bulgogi serve with rice and lettuce . One can wrap up bulgogi with lettuce and eat it.
STEW
Stew or soup is the heart of Korean food there variety of Korean stews available in Korean food such as kimchi stew soybean paste stew soft tofu stew. Those stews consist of vegetables, meat, seafood, soup eggs, etc . Korean stews are healthy to eat and use a variety of vegetables which really increases the taste.
One of the uniqueness of Korean food is they serve their main course with a bunch of side dishes. Korean food is really colorful and healthy there are a lot of food to try I just mention some of them.
#food#foodstagram#south korea#korean food#bibimbap#tteokdoroki#healthy food#foodphotography#foodmyheart#foodgasm#cooking#recipes
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So we're rewatching firefly and just:
Okay what if firefly, but not canceled? Like: they didn't get canceled so the movie doesn't happen and so wash and book don't die; we get to live in the world, and meet other people from the experiment that made river, and they pick up other strays and keep them (diversifying the cast and making the shared future idea way more on-screen), and we find out what sordid past book had before he was a preacher, and in season two badger reluctantly joins the crew after he's deposed as crimeboss, they figure out the Miranda thing but slower over a whole season at the end of the series, and then figure out a cure for reavers (both saving them and bringing down the alliance as the war wasn't able to). Also maybe there's aliens, six seasons and a movie is a lot of space.
I'm thinking the constantly rearranging crew of farscape, the expanding cheerful weirdness of killjoys, the character development of Becky chambers.
Betrayals and juicy redemption arcs.
River regains herself and helps others from the academy do the same.
There's at least three people sent after them from different factions who they convince to switch sides and then adopt.
Book reluctantly takes an apprentice to save them from the same dark past he left by joining the abbey. And winds up causing a cultural revolution in the faith.
These messy weirdo misfits accidentally become the first humans to meet aliens.
Inara liberates girls in worse situations than her own, on principle. Who then go on to liberate others.
They pick up a local space hedge witch and she just never leaves.
Wash and Zoe have like six babies (at least one carried by wash bc scifi, and at least one accidentally acquired on an adventure).
Simon starts educating Jayne bc he's tired of being the dumb one after he realizes it can't always be about the money. He turns out to be really good at like cultural anthropology or something. Simon is so frustrated all the time, but winds up proud of his student.
There's outer planets settled by cultures outside the USA / China, and they get to interact with lots of different takes on what makes people colonize a world (people who should be better represented in the leadership).
It's a running joke that Mal keeps accidentally getting wives and not one of them stays, but for different reasons. Saffron starts a Mal's Wives Club.
Kaylee starts a garden so they can have fresh fruit and veg and it slowly takes over the ship and is tended by more and more of the crew as the series goes on (but is never mentioned), and they eventually can trade fresh food with other rim world drifters.
Wash takes a job teaching piloting to kids from Luddite worlds and loves the kids but misses space and comes home.
Mal turns out to be an excellent cook and sometimes people want good food as much as they want anything else from him.
Other people from other weird government programs crop up, some good and some bad and all of them very sure river is the key to something...tho they can't agree on what.
At least one episode where people who always fight are stuck on a barren planet and have to work together, as is traditional for the genre.
We get to see future tv shows and music and pop culture bc these are people who have hobbies and shows they follow and such. Maybe there's a show within the show that we can follow as the series goes on.
We meet their fav contacts all over the world's and go back to them more than once, and thereby get to know the world's and their cultures better. Sometimes friends of friends give them leads, some good and some bad and once in a while, tied into the big background story. But also, as plots thicken, they have more and more people they can call on and will willingly back them up.
We get so many family dinners. Some with music!
We meet everyone's family back home and see where they came from, and learn why they are who they are (and also mend some bridges or exhume some hatchets).
A ghost story set in a failed colony, that turns out to be a government crime leading to the whole Miranda thing. And also still a ghost story.
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Bob Vylan - Health Is Wealth
The state need not kill those that killing themselves
Don't make it an easy job for 'em
The killing of kids with £2 chicken and chips
Is a tactic of war, waged on the poor
Can't save wages on slave wages
And you don't think fresh fruit with your face on the floor
Nah, you need money for the kids
Rent and light plus food in the fridge
But that last box can be the hardest tick
'Cause scraps will suffice but they might make you sick
As a child I used to chow take out
Twenty-four hours later skin break out
Felt so heavy with it sitting in my belly
Dessert was a sugar coated candy jelly
Fam that's pig meat. Mashing up the kidney
Make sure no government has to kill me
I was killing myself till I realised danger
Brain, heart, liver and lungs can hit failure
Now season daal and veg with fresh herbs
Cut caffeine because it messed with nerves
Plenty lentils and chickpea curry
20 minute meal for a man in a hurry
That's real fast food that won't break the bank
With enough nutrients to fill the tank
Drink water for the body's natural power
But water from taps can taste sour
Food deserts are designed to starve us
No fresh produce but we've got Starbucks
Calories packed in treats to enlarge us
May not see the effects but the heart does
Can't breathe, can't sleep, can't run
Casomorphin wreaks havoc on the lungs
Just like fizzy wreaks havoc on the gums
And my old man said diabetes ain't fun
Ginger root is good for the youts
Blend it up and share a fresh juice
Burn sage, cleanse the room
Body is a temple, don't let it be a tomb
The food you choose to consume can damage
Processed meats intestines can't manage
Cattle farming still killing off the planet
And it tells us everyday that it can't stand it
Earth getting hotter while the sea levels rise
All because you want burger with those fries
All because you want milkshake with the meal
Then to combat diarrhoea you take pills
What's the deal? Eat right, stay active
Stay strong 'cause the revolution is real
Never know when a man might have to dash
And a pig can't kill what a pig can't catch
It's more than just eating right, it's survival
Rasta man tell the youts eat Ital
Daily exercise, fresh air is vital
Whether you short walk, run or take cycle
Meditate to live life and love it
Plus stress increases acid in stomachs
Read and chill to keep the mental covered
And when you find struggle, try rise above it
I find peace in the books on the shelf
Food on the stove while it cooks I can smell
It's gonna be good by the looks I can tell
And it won't put my body through hell, well
Well, I want strength like Phelps
Good practises and discipline helps
Not for the six-pack, I do it for myself
'Cause it's true what they say your health is wealth
Be healthy, be strong, alright
Oh by the way, remember you are a gift to yourself and a gift to your environment
Continue to be that beautiful gift
Share that gift in your food, and all your gastronomic mastery
16/09/2022
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Vezlay Veg Meat: A Plant-Based Protein Revolution
In today's health-conscious world, the quest for nutritious and sustainable food options has led to the rise of plant-based alternatives. Among these, Vezlay Veg Meat stands out as a versatile and flavorful option for those seeking a meat-free lifestyle. But what exactly is Vezlay, and why is it gaining popularity? Let's delve deeper into this innovative product.
What is Vezlay Veg Meat?
Vezlay Veg Meat is a plant-based protein substitute that mimics the taste, texture, and nutritional profile of traditional meat products. It is crafted from high-quality soy protein, making it an excellent choice for vegetarians, vegans, and anyone looking to reduce their meat consumption without sacrificing taste or nutrition.
History and Background of Vezlay
Founded in India, Vezlay has been pioneering the development of plant-based meat alternatives since its inception. With a commitment to innovation and sustainability, the company has garnered recognition for its dedication to providing consumers with healthy and environmentally friendly food options.
Nutritional Benefits of Vezlay Veg Meat
Protein Content
One of the key benefits of Vezlay Veg Meat is its high protein content. With essential amino acids present in soy protein, Vezlay offers a complete protein source that is vital for muscle growth and repair.
Low in Fat
Unlike traditional meat products, Vezlay Veg Meat is low in fat, making it a heart-healthy choice for individuals looking to maintain a balanced diet.
Cholesterol-Free
As a plant-based alternative, Vezlay Veg Meat contains zero cholesterol, making it an ideal option for those concerned about their cardiovascular health.
How is Vezlay Veg Meat Made?
Vezlay Veg Meat is crafted using advanced food processing techniques that transform soy protein into delicious and nutritious meat substitutes. Through a combination of extrusion and seasoning, Vezlay replicates the taste and texture of meat with remarkable accuracy.
Vezlay Products Range
Vezlay Veg Chicken
With its succulent texture and savory flavor, Vezlay Veg Chicken is a popular choice for chicken substitutes.
Vezlay Soya Nuggets
Perfect for curries, stews, and casseroles, Vezlay Soya Nuggets offer a versatile protein option for a wide range of dishes.
Vezlay Soya Seekh Kebab
Indulge in the rich flavors of Indian cuisine with Vezlay Soya Seekh Kebab, a delicious alternative to traditional meat kebabs.
Cooking with Vezlay Veg Meat
From hearty stews to spicy stir-fries, the possibilities are endless when it comes to cooking with Vezlay Veg Meat. Whether you're a seasoned chef or a novice in the kitchen, there's a Vezlay recipe to suit every taste and occasion.
Health Implications of Vezlay Veg Meat Consumption
Comparison with Animal Meat
Studies have shown that replacing animal meat with plant-based alternatives like Vezlay can have significant health benefits, including reduced risk of heart disease, diabetes, and certain cancers.
Suitable for Vegetarians and Vegans
Vezlay Veg Meat provides a convenient and delicious option for individuals following vegetarian or vegan diets, ensuring they meet their protein requirements without compromising on taste or nutrition.
Environmental Impact
Sustainable Alternative
By choosing Vezlay Veg Meat over traditional meat products, consumers can help reduce their environmental footprint by conserving water, land, and energy resources.
Reduced Carbon Footprint
The production of Vezlay Veg Meat generates fewer greenhouse gas emissions compared to conventional meat production, making it a more sustainable choice for eco-conscious consumers.
Consumer Reviews and Feedback
With its authentic taste and texture, Vezlay Veg Meat has garnered praise from consumers worldwide. From food bloggers to nutritionists, the consensus is clear: Vezlay is a game-changer in the world of plant-based proteins.
Availability and Market Reach
Available in supermarkets, health food stores, and online retailers, Vezlay Veg Meat has become increasingly accessible to consumers around the globe. With growing demand driving expansion, Vezlay is poised to become a household name in the plant-based food industry.
Challenges and Criticisms
Despite its many benefits, Vezlay Veg Meat is not without its challenges. Some consumers may find the taste or texture unfamiliar at first, requiring a period of adjustment. Additionally, concerns have been raised about the use of genetically modified soy in Vezlay products, although the company maintains strict quality control measures to ensure safety and purity.
Future Prospects and Innovations
As the demand for plant-based proteins continues to rise, Vezlay remains committed to innovation and product development. With ongoing research and investment in sustainable practices, Vezlay aims to expand its product line and reach new markets in the years to come.
Conclusion
In conclusion, Vezlay Veg Meat offers a delicious, nutritious, and sustainable alternative to traditional meat products. With its high protein content, low fat, and cholesterol-free formulation, Vezlay is the perfect choice for anyone looking to embrace a healthier and more environmentally friendly lifestyle.
FAQs
Is Vezlay Veg Meat suitable for people with soy allergies? While Vezlay Veg Meat is made from soy protein, individuals with soy allergies should exercise caution and consult with a healthcare professional before consuming.
Can I use Vezlay Veg Meat in place of meat in my favorite recipes? Absolutely! Vezlay Veg Meat can be substituted for meat in a wide variety of recipes, from burgers and tacos to pasta dishes and stir-fries.
Is Vezlay Veg Meat suitable for vegetarians and vegans? Yes, Vezlay Veg Meat is entirely plant-based and suitable for vegetarians and vegans.
Where can I buy Vezlay Veg Meat? Vezlay Veg Meat is available at select supermarkets, health food stores, and online retailers.
Does Vezlay Veg Meat taste like real meat?
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Retail Revolution: Go Green with BioBag's 'Fruit & Veg' Produce Bags
Join the movement towards sustainability with BioBag's 'Fruit & Veg' produce bags. Designed for retailers and food producers, these compostable bags offer a guilt-free solution to packaging needs. With 1500 bags per pack, you can streamline operations while reducing your ecological footprint. Explore the features and benefits of these eco-friendly bags on our website and make the switch to greener retail supplies today.
#biodegradable dog poop bags#compostable bags#biobag#kitchen caddy liners & bags#biodegradable trash bags#compostable dog poop bags#food & freezer bags#biobag products#eco-friendly bags#biobags
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Tuesday, March 05, 2024 Canadian TV Listings (Times Eastern)
This Video Not Available in Your Country: Tuesday Canadian Lineup (Times Eastern)
WHERE CAN I FIND THOSE PREMIERES?
DARK SIDE OF THE RING (Crave TV)
THE CLEANING LADY (CTV2) 8:00pm
A REVOLUTION ON CANVAS (HBO Canada) 9:00pm
ALERT: MISSING PERSONS UNIT (CTV) 10:00pm
WHAT IS NOT PREMIERING IN CANADA TONIGHT
BAIL JUMPERS (TBD - Investigation Discovery)
PORT PROTECTION ALASKA (TBD - Nat Geo Canada)
NEW TO AMAZON PRIME CANADA/CBC GEM/CRAVE TV/DISNEY + STAR/NETFLIX CANADA:
AMAZON PRIME CANADA
HELLO KITTY: SUPER STYLE! (Season 10-12)
CRAVE TV
DARK SIDE OF THE RING
A REVOLUTION ON CANVAS
NETFLIX CANADA
HANNAH GADSBY’S GENDER AGENDA (GB)
CURLING
(TSN/TSN3) 10:00am: 2024 Montana's Brier: Pool Play
(TSN/TSN3) 3:00pm: 2024 Montana's Brier: Pool Play
(TSN) 8:00pm: 2024 Montana's Brier: Pool Play
(TSN5) 10:30pm: 2024 Montana's Brier: Pool Play
MLB SPRING TRAINING (TSN4) 1:00pm: Yankees vs. Mets
BIG BROTHER CANADA (Global) 7:00pm: Fifteen people share an isolated home and try to avoid being evicted by their housemates.
NHL HOCKEY
(SN) 7:30pm: Oilers vs. Bruins
(TSN2) 8:00pm: Habs vs. Predators
(TSN4) 7:00pm: Knights vs. Leafs
(TSN3) 8:00pm: Kraken vs. Jets
(TSN5) 8:00pm: Sens vs. Predators
(SN1) 10:30pm: Stars vs. Sharks
(SNPacific) 10:30pm: Canucks vs. Kings
NBA BASKETBALL
(SN1) 7:30pm: Pelicans vs. Raptors
(TSN4) 7:30pm: Celtics vs. Cavaliers
(SN Now) 8:30pm: Pacers vs. Mavericks
(TSN4) 10:00pm: Suns vs. Nuggets
PWHL HOCKEY (TSN5) 8:00pm: Ottawa vs. Minnesota
THIS HOUR HAS 22 MINUTES (CBC) 8:00pm
HUDSON & REX (City TV) 8:00pm: When a police officer is killed in the nightlife district, the case narrows on a group of Navy officers.
MARY MAKES IT EASY (CTV Life) 8:00pm: Sandwich Bored
SON OF A CRITCH (CBC) 8:30pm: Mark discovers "Santa" has come early when he finds his brand-new gaming system hidden in the house; Mark can't help himself and starts playing with his gift, but he must keep it under wraps.
COMFORT FOOD WITH SPENCER WATTS (CTV Life) 8:30pm: Spencer prepares a Chinese-spice chicken halves with apple slaw and fries, a fifteen minute lamb bolognese on polenta, and a spiced pork loin with honeyed root veg and apple butter.
ONE MORE TIME (CBC) 9:00pm: Celebrating his three-week anniversary with a new fling, DJ must come to terms with the true nature of his relationship while dining in the dark.
TREATY ROAD (APTN) 9:00pm (SERIES PREMIERE): Erin and Saxon begin their journey of discovery on Treaty 1 territory in Manitoba.
RUN THE BURBS (CBC) 9:30pm: It's Lunar New Year, and Andrew must mediate a fight between his mom and sister on the topic of having kids.
THE VANISHING TRIANGLE (Lifetime Canada) 10:00pm (SERIES PREMIERE): After investigative journalist Lisa Wallace publishes an article about her mother's murder, girls start to disappear; she and Det. David Burkely investigate across Ireland, searching for the missing girls, while the killer taunts Lisa.
#cdntv#cancon#canadian tv listings#canadian tv#big brother canada#this hour has 22 minutes#hudson & rex#mary makes it easy#son of a critch#comfort food with spencer watts#one more time#treaty road#run the burbs#curling#mlb baseball#nhl hockey#nba basketball#pwhl hockey
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What is Vegetarian Meat and How is it Made?
For centuries, meat has been the centerpiece of many diets, its savory flavors and satisfying textures a staple across cultures. However, in recent years, a revolution has been brewing in the culinary landscape: the rise of Vezlay Veg Meat. But what exactly is this intriguing alternative, and how does it bridge the gap between plant-based and meat-loving palates?
Vegetarian Meat: The Essence Explained
First, let's dispel a common misconception: vegetarian meat doesn't actually contain any meat. It's a blanket term for a diverse range of products made from plant-based ingredients, mimicking the taste, texture, and appearance of traditional meat. These alternatives cater to vegetarians, vegans, and flexitarians looking for delicious and sustainable options without compromising on the familiar.
The Building Blocks of Vegetarian Bounty:
So, what goes into crafting this culinary magic? The ingredients are as varied as the dishes themselves, but some key players include:
Plant Proteins: Soybeans, peas, lentils, wheat gluten, and textured vegetable protein (TVP) are common bases, offering a high protein content and a meat-like structure.
Fats and Oils: Coconut oil, canola oil, and avocado oil add richness and flavor, replicating the juiciness of animal fats.
Binding Agents: Tapioca starch, flaxseeds, and methylcellulose help hold the ingredients together and create a desirable texture.
Flavor Enhancers: Spices, herbs, and natural flavorings like yeast extract or beetroot juice mimic the savory notes of meat.
From Raw Ingredients to Delicious Delights:
Turning these humble plant ingredients into culinary masterpieces involves a range of techniques:
Extrusion: This high-pressure process forces the protein mixture through shaped dies, creating fibers that mimic the muscle tissue of meat, resulting in products like burgers, sausages, and nuggets.
Hydration and Texturization: TVP and other plant proteins are hydrated and then processed using techniques like freeze-drying or spinning to achieve a meaty texture.
Mycoprotein: This fungal protein, derived from mushrooms, is gaining popularity due to its natural meat-like texture and nutritional profile.
3D Printing: This cutting-edge technology allows for precise replication of meat's intricate structures, opening up exciting possibilities for future developments.
Vezlay Foods: Pioneering the Vegetarian Meat Revolution
In this landscape of innovation, Vezlay Foods stands as a leading force. Founded with the vision of creating delicious and sustainable plant-based options, Vezlay utilizes a unique blend of traditional Indian culinary wisdom and cutting-edge technology. Their products, like the award-winning Minced Meat and Chickn Nuggets, are made with locally sourced ingredients like lentils, chickpeas, and spices, offering a healthy and flavorful alternative to conventional meat.
What sets Vezlay apart?
Focus on Local Ingredients: Vezlay sources its lentils and chickpeas primarily from Indian farms, supporting local communities and reducing their carbon footprint.
Authentic Indian Flavors: Their products are infused with traditional Indian spices, offering a unique and flavorful twist to vegetarian meat.
Commitment to Sustainability: Vezlay prioritizes eco-friendly practices, from using recycled packaging to minimizing water and energy consumption.
Beyond the Plate: The Impact of Vegetarian Meat
The rise of vegetarian meat goes beyond deliciousness. It presents a compelling answer to environmental concerns surrounding animal agriculture, offering a more sustainable path to feeding the world's growing population. Additionally, vegetarian meat can provide valuable protein sources for those who choose not to consume animal products.
The Future of Vegetarian Meat: Endless Possibilities
The world of vegetarian meat is brimming with potential. We can expect to see further advancements in technology, leading to even more realistic textures and flavors. Research into plant-based fats and cholesterol alternatives is ongoing, paving the way for even healthier options. The future looks bright for vegetarian meat, promising a delicious and sustainable way to nourish ourselves and our planet.
So, next time you crave the familiar comfort of meat, consider exploring the exciting world of vegetarian alternatives. With countless options like Vezlay Foods leading the way, you might just discover your new favorite dish, one that's good for you and good for the planet.
#Vezlay Veg Meat#Vezlay Veg Chicken#Vezlay#Vezlay Products#Vezlay Online#Vezlay Products Online#vegan recipee
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The Wholesome Revolution: Veg Dog Food for a Healthier Furry Friend
Introduction
As our understanding of nutrition evolves, so does our approach to pet care. Many pet owners are embracing a new way of feeding their furry companions: veg dog food. This innovative approach to pet nutrition is gaining popularity, reflecting the changing attitudes towards our pets' well-being and the environment. In this article, we'll explore the benefits of veg dog food and why it may be a great choice for your pet's health.
The Rise of Veg Dog Food
Veg dog food, short for vegetarian dog food, is a growing trend in the pet industry. This dietary choice entails feeding dogs a plant-based diet, devoid of animal ingredients such as meat, poultry, and fish. Instead, it relies on plant-based proteins, grains, legumes, vegetables, and fruits to meet dogs' nutritional requirements.
The Benefits of Veg Dog Food
1. Healthier Weight Management:
One of the most significant advantages of veg dog food is its potential to help dogs maintain a healthy weight. With careful formulation, it's possible to create a balanced diet that supports weight loss or maintenance, making it an excellent choice for overweight dogs.
2. Allergen Management:
Some dogs have food sensitivities or allergies to specific animal proteins. Veg dog food provides an alternative that can alleviate these issues and promote better digestion and overall health.
3. Sustainability:
Veg dog food is an eco-conscious choice. The production of plant-based ingredients tends to have a lower environmental impact compared to raising and processing meat. For pet owners who are environmentally conscious, this is a significant benefit.
4. Ethical Considerations:
For those who follow a vegetarian or vegan lifestyle, feeding their pets a veg dog food aligns with their ethical values. It's a way to extend their commitment to a cruelty-free lifestyle to their furry friends.
5. Reduced Risk of Certain Diseases:
Research suggests that dogs fed a plant-based diet may be at a reduced risk of certain health issues, such as certain types of cancers and heart disease. The high fiber content in veg dog food can be beneficial for maintaining digestive health and preventing constipation.
Selecting the Right Veg Dog Food
Before switching your dog to a veg diet, consult your veterinarian. They can help determine if a plant-based diet is appropriate for your dog, taking into account factors like age, breed, and any existing health conditions.
When selecting a veg dog food, look for brands that are specifically formulated to meet the nutritional needs of dogs. These foods should contain essential nutrients like protein, fiber, vitamins, and minerals, and be free of harmful additives.
Conclusion
Veg dog food is a dietary choice that is gaining momentum among pet owners who prioritize their pets' health and the environment. While it may not be suitable for every dog, it's worth considering if you want to explore a more sustainable and ethical way of caring for your four-legged friend. Always consult with your veterinarian before making any significant dietary changes for your pet to ensure that the diet aligns with their specific needs and overall health.
By choosing veg dog food, you're not just nourishing your pet; you're contributing to a more compassionate and eco-friendly world, one meal at a time.
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Why Veg Chicken: Buying Catchy Court
In today’s fast-paced world, dietary preferences and choices have evolved significantly. Among these dietary trends, the rise of plant-based alternatives has taken the culinary world by storm. One such intriguing and delicious option is Veg Chicken. This article explores the reasons behind the surge in popularity of veg chicken and why you should consider buying it from Catchy Court.
1. Introduction
In a world where dietary choices are increasingly diverse, many individuals are turning to plant-based alternatives for a healthier, ethical, and sustainable lifestyle. One such alternative that has gained immense popularity is veg chicken. In this article, we will delve into the reasons behind the veg chicken craze and why Catchy Court is the ultimate destination for this delectable treat.
2. The Veg Chicken Revolution
Veg chicken, often made from plant-based ingredients such as soy, wheat, and peas, has transformed the food industry. It offers a cruelty-free and sustainable alternative to traditional chicken, making it a favorite among vegetarians and health-conscious consumers.
3. Catchy Court: A Gourmet Haven
Catchy Court, a renowned name in the world of plant-based cuisine, has taken veg chicken to a whole new level. Their commitment to quality and taste has made them a go-to destination for food enthusiasts seeking delightful and healthy options.
4. Health Benefits of Veg Chicken
Veg chicken is not only delicious but also nutritious. It is a rich source of plant-based protein, making it an excellent choice for those looking to meet their protein requirements while avoiding animal products. Additionally, it is often lower in saturated fats, making it heart-friendly.
5. Environmental Impact
One of the most significant advantages of veg chicken is its reduced environmental footprint. Producing plant-based alternatives requires fewer resources and generates fewer greenhouse gas emissions compared to traditional meat production, contributing to a greener planet.
6. How to Cook Veg Chicken
Cooking veg chicken is a breeze, and it can be prepared in various ways, from grilling to stir-frying. Its versatility in the kitchen allows you to experiment with flavors and create mouthwatering dishes.
7. Versatility in Recipes
Veg chicken can be incorporated into an array of recipes, from classic stir-fries to hearty sandwiches and flavorful curries. Its ability to absorb flavors makes it a perfect canvas for culinary creativity.
8. Veg Chicken vs. Traditional Chicken
While traditional chicken has its merits, veg chicken offers an ethical and health-conscious alternative. It is cholesterol-free, lower in calories, and reduces the risk of foodborne illnesses.
9. Catchy Court’s Product Range
Catchy Court boasts an impressive range of veg chicken products, from nuggets and tenders to patties and sausages. Their commitment to quality and taste ensures a delightful dining experience.
10. Convenience Factor
With Catchy Court’s veg chicken products readily available, you can enjoy a delicious meal without the hassle of preparing it from scratch. Convenience meets taste in every bite.
11. Customer Reviews
Don’t just take our word for it. Hear what customers have to say about Catchy Court’s veg chicken products. Their rave reviews speak volumes about the quality and taste.
12. Where to Find Catchy Court
Catchy Court’s veg chicken products are available at leading supermarkets and online retailers. You can savor their delicious offerings from the comfort of your home.
13. The Future of Veg Chicken
The veg chicken revolution shows no signs of slowing down. As more people embrace sustainable and ethical food choices, veg chicken is poised to become a staple in households worldwide.
14. Conclusion
In conclusion, the rise of veg chicken is a testament to our changing dietary preferences. It offers a healthier, ethical, and eco-friendly alternative to traditional chicken, with Catchy Court leading the charge in quality and taste.
You Can Also Buy Veg Sausage, Vezlay Foods, Vezlay, Vezlay Online, Vezlay Products From Catchy Court.
Company Name :- Catchy Court
Contact No :- 9891578877A
ddress :- 496 3rd Floor, Munshiram Market Opposite ICICI Bank, Najafgarh Road, Nangloi, Delhi – 110041
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INDIAN FOODS IN USA
Hi Readers, welcome to indianfoodinusadotcom, Here you can learn all about Indian foods, recipes and all about INDIAN FOOD like {ABOUT INDIAN FOOD}
{HISTORY}
{VEDIC AGES}
{ANTIQUITY}
{FOOD MENTIONED IN ANECIENT INDIAN SCRIPTURE}
{MIDDLE AGE OF 16th CENTURY}
{COLONIAL PERIODS}
{INGREDIENTS}
{RECIPES}
LIKE (a) chicken Biryani (b) mutton biryani (c)Butter chicken (d) chicken tikka masala (e) veg biryani (f) Palak paneer (g) Matar paneer (h) chutneys, AND Many more.
ABOUT INDIAN FOOD in USA
You will get know more about the best restaurants Around the world
INDIAN FOOD consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices.
Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India.
INDIAN FOOD has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery.
Spices were bought from India and traded around Europe and Asia. INDIAN FOOD has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.
HISTORY OF INDIAN FOOD NON-VEGETARIAN
INDIAN FOOD reflects an 8,000-year history of various groups and cultures interacting with the Indian subcontinent, leading to a diversity of flavors and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse INDIAN FOOD.
After 9000 BCE, the first period of indirect contact between the Fertile Crescent and Indus Valley civilizations seems to have occurred due to the Neolithic Revolution and the diffusion of agriculture. Around 7000 BCE, agriculture spread from the Fertile Crescent to the Indus Valley, and wheat and barley began to be grown. Sesame and humped cattle were domesticated in the local farming communities.
Mehrgarh is one of South Asia's earliest sites with evidence of farming and herding. From circa 4500 to 1900 BC the rulers of Lower Mesopotamia were Sumerians who spoke a non-Indo-European and non-Semitic language, may have initially come from India and may have been related to the original Dravidian population of India.
By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India.
From Around 2350 BCE the evidence for imports from the Indus to Ur in Mesopotamia have been found, as well as Clove heads which are thought to originate from the Moluccas in Maritime Southeast Asia were found in a 2nd millennium BC site in Terqa. Akkadian Empire records mention timber, carnelian and ivory as being imported from Meluhha by Meluhhan ships, Meluhha being generally considered as the Mesopotamian name for the Indus Valley Civilization.
VEDIC AGE
VEGETARIAN
The ancient Hindu text Mahabharata mentions rice and vegetable cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti. Ayurveda, ancient Indian system of wellness, deals with holistic approach to the wellness, and it includes food, dhyana (meditation) and yoga.
ANTIQUITY
Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey.
Staple foods eaten today include a variety of lentils (dal), whole-wheat flour (aṭṭa), rice, and pearl millet (bājra), which has been cultivated in the Indian subcontinent since 6200 BCE.
Over time, segments of the population embraced vegetarianism during the Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year.
A food classification system that categorised any item as saatvic, raajsic, or taamsic developed in Yoga tradition. The Bhagavad Gita proscribes certain dietary practices.
Consumption of beef is taboo, due to cows being considered sacred in Hinduism.[14] Beef is generally not eaten by Hindus in India except for Kerala, parts of southern Tamil Nadu and the north-east.
PICKLES
FOOD MENTIONED IN ANECIENT INDIAN SCRIPTURE
While many ancient Indian recipes have been lost in history, one can look at ancient texts to see what was eaten in ancient and pre-historic India.
Barley—(known as Yava in both Vedic and Classical Sanskrit) is mentioned many times in Rigveda and other Indian scriptures as one of the principal grains in ancient India
Betel leaf—primary use is as a wrapper for the chewing of areca nut or tobacco, where it is mainly used to add flavour; may also be used in cooking, usually raw, for its peppery taste
Breadfruit—fritters called jeev kadge phodi in Konkani or kadachakka varuthath in Malayalam are a local delicacy in coastal Karnataka and Kerala
Chickpeas—popular dishes are made with chickpea flour, such as mirchi bajji and mirapakaya bajji
Curd—a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk
Figs —cultivated from Afghanistan to Portugal, also grown in Pithoragarh in the Kumaon hills of India; from the 15th century onwards, also grown in areas including Northern Europe and the New World
Ghee—a class of clarified butter that originated in ancient India, commonly used in the Indian subcontinent, Middle-Eastern cuisine, traditional medicine, and religious rituals
Grape wine —first-known mention of grape-based wines in India is from the late 4th-century BC writings of Chanakya
Honey —the spiritual and supposed therapeutic use of honey in ancient India was documented in both the Vedas and the Ayurveda texts
Mango—the Jain goddess Ambika is traditionally represented as sitting under a mango tree
Mustard —brown mustard is a spice that was cultivated in the Indus Valley civilization and is one of the important spices used in the Indian subcontinent today
Pomegranate—in some Hindu traditions, the pomegranate (Hindi: anār) symbolizes prosperity and fertility, and is associated with both Bhoomidevi (the earth goddess) and Lord Ganesha (the one fond of the many-seeded fruit)
Rice—cultivated in the Indian subcontinent from as early as 5,000 BC
Rice cake—quite a variety are available
Rose apple—mainly eaten as a fruit and also used to make pickles (chambakka achar)
Saffron —almost all saffron grows in a belt from Spain in the west to Kashmir in the east
Salt —considered to be a very auspicious substance in Hinduism and is used in particular religious ceremonies like house-warmings and weddings; in Jainism, devotees lay an offering of raw rice with a pinch of salt before a deity to signify their devotion, and salt is sprinkled on a person's cremated remains before the ashes are buried
Sesame oil —popular in Asia, especially in Korea, China, and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean
Sorghum—commonly called jwaarie, jowar, jola, or jondhalaa, sorghum is one of the staple sources of nutrition
Sugar—produced in the Indian subcontinent since ancient times, its cultivation spread from there into modern-day Afghanistan through the Khyber Pass
Sugarcane—the earliest known production of crystalline sugar began in northern India; the earliest evidence of sugar production comes from ancient Sanskrit and Pali texts
Turmeric —used widely as a spice in South Asian and Middle Eastern cooking
Middle Ages to the 16th Century
VEG DUM BIRYANI
During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty. Travel to India during this time introduced new cooking methods and products to the region, including tea.
India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron.
Colonial Period
The Portuguese and British during their rule introduced cooking techniques such as baking, and foods from the New World and Europe.
The new-world vegetables popular in cuisine from the Indian subcontinent include tomato, potato, sweet potatoes, peanuts, squash, and chilli. Most New World vegetables such as sweet potatoes, potatoes, Amaranth, peanuts and cassava based Sago are allowed on Hindu fasting days. Cauliflower was introduced by the British in 1822. In the late 18th/early 19th century, an autobiography of a Scottish Robert Lindsay mentions a Sylheti man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of INDIAN FOOD in the United Kingdom.
INGREDIENTS
Staple foods of INDIAN FOOD include pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of lentils, such as masoor (most often red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans). Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively, Some pulses, such as channa or cholae (chickpeas), rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour (besan).
Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu, Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma.
In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India, Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium, Butter-based ghee, or deshi ghee, is used commonly.
Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the north east.
The most important and frequently used spices and flavourings in INDIAN FOOD are whole or powdered chilli pepper (mirch, introduced by the Portuguese from Mexico in the 16th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lasoon).
One popular spice mix is garam masala, a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon (dalchini), clove (laung), cumin (jeera), black peppercorns, coriander seeds and anise star.
Each culinary region has a distinctive garam masala blend—individual chefs may also have their own. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (tejpat), coriander leaves, fenugreek (methi) leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati and South INDIAN FOOD.
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15 Best Restaurants That Have Vegan Options (in the world)
Veganism is a lifestyle choice that eliminates animal products from one’s diet and lifestyle. This includes all animal-derived foods such as eggs, dairy, honey, and gelatin, as well as clothing and personal care products that are made from animal products or tested on animals.
People often choose vegan restaurants for ethical and environmental reasons. Eating vegan reduces the demand for animal products, which in turn reduces the number of animals raised and slaughtered for food. Additionally, veganism is an environmentally friendly choice as plant-based diets require fewer resources to produce than animal-based diets.
Eating at vegan restaurants can also be beneficial for your health. Eating plant-based meals regularly can help you get the nutrients you need without the cholesterol and saturated fat found in animal products. Additionally, vegan meals tend to be lower in calories than animal-based meals, making them a great choice for those looking to lose weight.
Some of the most popular vegan restaurants around the world include By Chloe in New York City, Veggie Grill in Los Angeles, and Mana Food Bar in Chicago.
Additionally, in Europe, popular vegan restaurants include Cloud Cakes in London and Green Rabbit in Paris.
In Asia, popular vegan restaurants include VeganBurg in Singapore and Loving Hut in Taiwan.
In South America, popular vegan restaurants include Vegans of Buenos Aires in Argentina and Vegarte in Peru.
Lastly, in Australia, popular vegan restaurants include Vegie Bar in Melbourne and Gigi Pizzeria in Sydney.
Asia is home to many vegan restaurants, from small local spots to large chains. Some of the most popular vegan restaurants in Asia include Loving Hut in Taiwan, VeganBurg in Singapore, and Veg Out in Hong Kong. Additionally, popular vegan restaurants in Asia include Souley Vegan in Japan, Loving Hut in Thailand, and Fauna in India.
South America is home to many vegan restaurants, from small local spots to large chains. Some of the most popular vegan restaurants in South America include Vegans of Buenos Aires in Argentina, Vegarte in Peru, and Greenbox in Brazil. Additionally, popular vegan restaurants in South America include Nirvana in Chile, La Yuca in Colombia, and Amor Vegetal in Venezuela.
Africa is home to many vegan restaurants, from small local spots to large chains. Some of the most popular vegan restaurants in Africa include Plant Junkies in Johannesburg, The Living Food Kitchen in Cape Town, and Revolution Kitchen in Cairo. Additionally, popular vegan restaurants in Africa include Soul Green in Lagos, The Black Herbivore in Dakar, and The Vegan Table in Nairobi.
The surge in veganism has reached incredible heights, from the renowned Michelin Star restaurant in New York City going completely plant-based to Burger King’s vegan franchises. Businesses have picked up on this trend and the potential it holds, and we are all for it! A survey from Cornell University reports that one out of every 10 Americans do not consume meat. However, vegan restaurants are not only for vegans and vegetarians. For all the food-lovers and globetrotters, we’ve compiled a list of the top vegan eateries around the globe. The quality of their dishes is remarkable, even surpassing that of Foie Gras and caviar.
The restaurant KLE traces its roots back to the German Sauerklee, a plant with a long history. Local ingredients are used to make mouth-watering dishes, and the Spanish-born chef Zineb Hattab adds her own twist by combining Moroccan and Mexican flavours.
KLE is not only a one Michelin Star restaurant, but has also been awarded the prestigious Michelin Green Star for their commitment to sustainability and eco-friendly practices, such as not serving animal products and using organic produce.
Everyone can enjoy the amazing quality and flavour of their vegan-friendly dishes, complemented by a 100% vegan wine list. In a relaxed and intimate atmosphere, visitors can savour dishes such as Panna pistachio ravioli and violet and orange blossom meringue for dessert.
Joia has been at the forefront of plant-based dining since its inception in 1989, with 80% of its menu now being vegan. In 1996, it was the first vegetarian European restaurant to be honoured with a Michelin Star and recently won a Michelin Green Star.
Chef Pietro Leemann creates dishes through a careful process of experimentation and exploration, while opting to leave out all meat and restrict animal products such as dairy and eggs to a maximum of 20% of his recipes.
The restaurant also puts a strong emphasis on eco-friendliness and sustainability, with customer health being a priority. Joia avoids using heavily processed items, such as gluten and sugar, in its dishes.
It’s no surprise that Vegan Beat is so highly-rated by both locals and travelers! With a Tripadvisor Travelers Choice Award for 2022 and top ratings from Happy Cow and Google, this vegan street food restaurant offers a unique fusion of Mediterranean and cross-cultural cuisine.
Their signature side dish – spiralized potatoes with beet sauce – is the talk of the town, and the menu also features mouthwatering options like sweet potato burgers and mushroom gyros.
Prices are reasonable and the atmosphere is casual, so vegans and meat-eaters alike come back to Vegan Beat again and again!
Reading reviews of vegan restaurants is a great way to get an idea of what to expect before you visit. You can read reviews on sites such as Yelp and Google, or you can read reviews on vegan restaurant review sites such as HappyCow. Additionally, you can ask your friends and family for their opinion on vegan restaurants they have visited.
If you’re looking for resources to help you learn how to cook vegan-friendly food, there are plenty of options. You can find vegan cookbooks, vegan cooking classes, and vegan cooking websites that offer recipes, tips, and advice. Additionally, you can find vegan-friendly meal delivery services that offer pre-made vegan meals.
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Which is the best online grocery shopping?
There are a few must-have qualities for every online grocery shopping platform to become the best. Growing trends show that consumers are prioritizing convenience and comfort while shopping online. Online grocery shopping brands must have these features to survive in today’s competitive market.
1. Low price and good quality.
One of the main attractions of online grocery shopping is the various discounts that are provided on grocery items. Consumers generally look for high-quality items at a reasonable price while shopping online.
One of the brands that brought a revolution in this sphere is Bazoki. Bazoki can provide fresh and personalized products at lower rates because of its business model. Unlike other competitors, they do not store any product in a warehouse or dark store, rather they handpick products from the nearest wholesale market which eliminates the inventory cost.
2. Non-frozen food items.
One of the challenges faced by consumers while online grocery shopping is that all the meat and fish items that are generally available are frozen. Keeping in mind the requirement and lifestyles of Indian consumers, brands need to be able to provide fresh and personalized meat and fish items.
Since Bazoki buys all items from local vendors, they are being able to provide fresh and non-frozen products in the case of Veg and non-Veg items.
3. Quick and Hassle-free Delivery.
With busy schedules and high work pressure, consumers today prefer a doorstep delivery within a minimum time. ETA (Estimated Time of Arrival) is an important factor for both the brands and the consumers.
Bazoki can provide good and hassle-free delivery even in the suburbs of Kolkata because its delivery does not require inventories in the areas where they function.
These are the most important features that consumers look for while shopping online for groceries. To become the best online grocery shopping platform and succeed in the market, brands must choose to develop a holistic model where they focus on giving a good user experience for their consumers.
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Mock meat- Is it a trend or complete solution?
Vegan mock meat is a complete solution for all the people who hate to eat non-vegetarian food but due to its high protein content they have to include that in their diet. It is a proper solution because of its numerous benefits. Mock-meat is not a trend it’s a complete solution because in today’s modern world where deriving nutrition is very much important but we don’t want the guilt of killing any innocent soul so, mock meat is the best solution for it. Moreover, People are realizing the need to accept a proper nutritious vegetarian diet as compare to Non-vegetarian food. A plant based vegetarian diet consists of all the nutrients in equal amount and is derived from nature itself. These days a huge part of world’s population is trying to quit Non-vegetarian food due to non-veg food being unhealthy and its certain chemical side-effects on a human body. The trending and best option for the best vegetarian diet available today is mock meat. The main reason behind mock meat going mainstream is its easy availability in the market these days. It is available in readymade food packets.
As said by famous physicist Albert Einstein in 1954 when he started embracing vegetarianism “nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. The world is turning to plant-based diets and mostly on mock meat.
Indians are taking lessons too. Apart from the keemas, burgers, and meatballs, even the staple eggs now have vegetarian alternatives. According to a study, the mock meat market has boomed to $30-40 million. With the rising popularity, A lot of large and short businesses have also jumped onto the mock meat bandwagon. The main point is that in today’s world where everyone is busy they don’t have the time to cook a perfect nutritious meal so, mock meat which is highly nutritious and is available in readymade food packets by a lot of local and international brands. They are easy to cook and consume less cooking time.
A lot of major as well as small brands announced that they will launch a host of plant-based meat products anticipating the rising demand for meat substitutes and vegan meals. in the first phase, the companies are launching plant-based burger patties and nuggets which mimic the taste of chicken and are competing with the two largest non-vegetarian frozen food categories.
Non-Vegetarian to Vegetarian
The meatless revolution in the West began about eight years ago when Los Angeles-based Mock Meat brand began selling its mock chicken and meat substitute for pork/beef sausages.
A lot of big and local brands are entering the market in India are also stepping up to set up their businesses in the mock meat market but once the demand picked up, bigger corporations are also planning to step in.
According to the director of the People for the Ethical Treatment of Animals (PETA) in India, Poorva Joshipura, mock meat “resembles the taste and texture of meat but is made from plants, and so, when vegan, these are PETA approved. Vegan mock meat allows people who like the taste of meat to enjoy it without contributing to animal slaughter and suffering in a clean and healthy manner. Joshipura believes that mock meat is the healthier alternative as it is usually cholesterol-free, just like any other plant-based food item.
Vegan Mock meat contributes to an individual’s health due to the low calorie levels and fat content, that’s why it is a good source of protein and fibre. Multiple studies have shown that replacing animal meat with plant-based or 'fake' meat alone can cut down the risk of heart-related diseases, blood pressure, cancer, and diabetes.
A lot of doctors are recommending Mock meat to their patients to fulfil the protein requirement of the body. A lot of certified clinical dieticians and meat technologist says mock meat options are great for people who are advised to avoid or limit their red meat consumption. Some of the few senior doctors recommend that Diabetes, cholesterol and hormonal imbalance and PCOS are few conditions where going meat-free can be beneficial and opting vegan meat is a better option to stay healthy.
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16 July 2021
Food for thought
At last week's Data Bites, I noted how 'Wales' is a standard unit of area. This week, along comes a map which shows that all the built-up land in the UK is equivalent to one Wales:
The map is from the National Food Strategy, published yesterday (and the man has a point).
It has divided opinion, judging by the responses to this tweet. I understand where the sceptics are coming from - at first glance, it may be confusing, given Wales isn't actually entirely built up, Cornwall made of peat, or Shetland that close to the mainland (or home to all the UK's golf courses). And I'm often critical of people using maps just because the data is geographical in some way, when a different, non-map visualisation would be better.
But I actually think this one works. Using a familiar geography to represent areas given over to particular land use might help us grasp it more readily (urban areas = size of Wales, beef and lamb pastures = more of the country than anything else). It's also clear that a huge amount of overseas land is needed to feed the UK, too.
The map has grabbed people's attention and got them talking, which is no bad thing. And it tells the main stories I suspect its creators wanted to. In other words, it's made those messages... land.
Trash talk
Happy Take Out The Trash Day!
Yesterday saw A LOT of things published by Cabinet Office - data on special advisers, correspondence with parliamentarians, public bodies and major projects to name but a few, and the small matter of the new plans outlining departmental priorities and how their performance will be measured.
It's great that government is publishing this stuff. It's less great that too much of it still involves data being published in PDFs not spreadsheets. And it's even less great that the ignoble tradition of Take Out The Trash Day continues, for all the reasons here (written yesterday) and here (written in 2017).
I know this isn't (necessarily) deliberate, and it's a lot of good people working very hard to get things finished before the summer (as my 2017 piece acknowledges). And it's good to see government being transparent.
But it's 2021, for crying out loud. The data collection should be easier. The use of this data in government should be more widespread to begin with.
We should expect better.
In other news:
I was really pleased to have helped the excellent team at Transparency International UK (by way of some comments on a draft) with their new report exploring access and influence in UK housing policy, House of Cards. Read it here.
One of our recent Data Bites speakers, Doug Gurr, is apparently in the running to run the NHS. More here.
Any excuse to plug my Audrey Tang interview.
The good folk at ODI Leeds/The Data City/the ODI have picked up and run with my (and others') attempt to map the UK government data ecosystem. Do help them out.
Five years ago this week...
Regarding last week's headline of Three Lines on a Chart: obviously I was going to.
Have a great weekend
Gavin
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Today's links:
Graphic content
Vax populi
Why vaccine-shy French are suddenly rushing to get jabbed* (The Economist)
Morning update on Macron demolishing French anti-vax feeling (or at least vax-hesitant) (Sophie Pedder via Nicolas Berrod)
How Emmanuel Macron’s “health passes” have led to a surge in vaccine bookings in France* (New Statesman)
How effective are coronavirus vaccines against the Delta variant?* (FT)
England faces the sternest test of its vaccination strategy* (The Economist)
Where Are The Newest COVID Hot Spots? Mostly Places With Low Vaccination Rates (NPR)
There's A Stark Red-Blue Divide When It Comes To States' Vaccination Rates (NPR)
All talk, no jabs: the reality of global vaccine diplomacy* (Telegraph)
Vaccination burnout? (Reuters)
Viral content
COVID-19: Will the data allow the government to lift restrictions on 19 July? (Sky News)
UK Covid-19 rates are the highest of any European country after Cyprus* (New Statesman)
COVID-19: Cautionary tale from the Netherlands' coronavirus unlocking - what lessons can the UK learn? (Sky News)
‘Inadequate’: Covid breaches on the rise in Australia’s hotel quarantine (The Guardian)
Side effects
COVID-19: Why is there a surge in winter viruses at the moment? (Sky News)
London Beats New York Back to Office, by a Latte* (Bloomberg)
Outdoor dining reopened restaurants for all — but added to barriers for disabled* (Washington Post)
NYC Needs the Commuting Crowds That Have Yet to Fully Return* (Bloomberg)
Politics and government
Who will succeed Angela Merkel?* (The Economist)
Special advisers in government (Tim for IfG)
How stingy are the UK’s benefits? (Jamie Thunder)
A decade of change for children's services funding (Pro Bono Economics)
National Food Strategy (independent review for UK Government)
National Food Strategy: Tax sugar and salt and prescribe veg, report says (BBC News)
Air, space
Can Wizz challenge Ryanair as king of Europe’s skies?* (FT)
Air passengers have become much more confrontational during the pandemic* (The Economist)
Branson and Bezos in space: how their rocket ships compare* (FT)
Sport
Euro 2020: England expects — the long road back to a Wembley final* (FT)
Most football fans – and most voters – support the England team taking the knee* (New Statesman)
Domestic violence surges after a football match ends* (The Economist)
The Most Valuable Soccer Player In America Is A Goalkeeper (FiveThirtyEight)
Sport is still rife with doping* (The Economist)
Wimbledon wild card success does not disguise financial challenge* (FT)
Can The U.S. Women’s Swim Team Make A Gold Medal Sweep? (FiveThirtyEight)
Everything else
Smoking: How large of a global problem is it? And how can we make progress against it? (Our World in Data)
Record June heat in North America and Europe linked to climate change* (FT)
Here’s a list of open, non-code tools that I use for #dataviz, #dataforgood, charity data, maps, infographics... (Lisa Hornung)
Meta data
Identity crisis
A single sign-on and digital identity solution for government (GDS)
UK government set to unveil next steps in digital identity market plan (Computer Weekly)
BCS calls for social media platforms to verify users to curb abuse (IT Pro)
ID verification for social media as a solution to online abuse is a terrible idea (diginomica)
Who is behind the online abuse of black England players and how can we stop it?* (New Statesman)
Euro 2020: Why abuse remains rife on social media (BBC News)
UK government
Online Media Literacy Strategy (DCMS)
Privacy enhancing technologies: Adoption guide (CDEI)
The Longitudinal Education Outcomes (LEO) dataset is now available in the ONS Secure Research Service (ADR UK)
Our Home Office 2024 DDaT Strategy is published (Home Office)
The UK’s Digital Regulation Plan makes few concrete commitments (Tech Monitor)
OSR statement on data transparency and the role of Heads of Profession for Statistics (Office for Statistics Regulation)
Good data from any source can help us report on the global goals to the UN (ONS)
The state of the UK’s statistical system 2020/21 (Office for Statistics Regulation)
Far from average: How COVID-19 has impacted the Average Weekly Earnings data (ONS)
Health
Shock treatment: can the pandemic turn the NHS digital? (E&T)
Can Vaccine Passports Actually Work? (Slate)
UK supercomputer Cambridge-1 to hunt for medical breakthroughs (The Guardian)
AI got 'rithm
An Applied Research Agenda for Data Governance for AI (GPAI)
Taoiseach and Minister Troy launch Government Roadmap for AI in Ireland (Irish Government)
Tech
“I Don’t Think I’ll Ever Go Back”: Return-to-Office Agita Is Sweeping Silicon Valley (Vanity Fair)
Google boss Sundar Pichai warns of threats to internet freedom (BBC News)
The class of 2021: Welcome to POLITICO’s annual ranking of the 28 power players behind Europe’s tech revolution (Politico)
Inside Facebook’s Data Wars* (New York Times)
Concern trolls and power grabs: Inside Big Tech’s angry, geeky, often petty war for your privacy (Protocol)
Exclusive extract: how Facebook's engineers spied on women* (Telegraph)
Face off
Can facial analysis technology create a child-safe internet? (The Observer)
#Identity, #OnlineSafety & #AgeVerification – notes on “Can facial analysis technology create a child-safe internet?” (Alec Muffett)
Europe makes the case to ban biometric surveillance* (Wired)
Open government
From open data to joined-up government: driving efficiency with BA Obras (Open Contracting Partnership)
AVAILABLE NOW! DEMOCRACY IN A PANDEMIC: PARTICIPATION IN RESPONSE TO CRISIS (Involve)
Designing digital services for equitable access (Brookings)
Data
Trusting the Data: How do we reach a public settlement on the future of tech? (Demos)
"Why do we use R rather than Excel?" (Terence Eden)
Everything else
The world’s biggest ransomware gang just disappeared from the internet (MIT Technology Review)
Our Statistical Excellence Awards Ceremony has just kicked off! (Royal Statistical Society)
Pin resets wipe all data from over 100 Treasury mobile phones (The Guardian)
Data officers raid two properties over Matt Hancock CCTV footage leak (The Guardian)
How did my phone number end up for sale on a US database? (BBC News)
Gendered disinformation: 6 reasons why liberal democracies need to respond to this threat (Demos, Heinrich-Böll-Stiftung)
Opportunities
EVENT: Justice data in the digital age: Balancing risks and opportunities (The LEF)
JOBS: Senior Data Strategy - Data Innovation & Business Analysis Hub (MoJ)
JOB: Director of Evidence and Analytics (Natural England)
JOB: Policy and Research Associate (Open Ownership)
JOB: Research Officer in Data Science (LSE Department of Psychological and Behavioural Science)
JOB: Chief operating officer (Democracy Club, via Jukesie)
And finally...
me: can’t believe we didn’t date sooner... (@MNateShyamalan)
Are you closer to Georgia, or to Georgia? (@incunabula)
A masterpiece in FOIA (Chris Cook)
How K-Pop conquered the universe* (Washington Post)
Does everything really cost more? Find out with our inflation quiz.* (Washington Post)
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