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LIVING FOODZ
Why young chefs, mostly women, are creating hyperlocal, highly individualistic dishesA new generation of Indian chefs is creating a gastronomic movement focused on local ingredients and sustainability, moving away from impor...- From a wild pink flower to green mangoes, the souring agents that add flavour to Indian cuisineIndian food uses various distinctive souring agents like the dark kachampuli vinegar, anaardana, and green bilimbi.
- Food in fables, folktales and epicsLittle do we realise that food has seeped into our consciousness at a very early age — through folktales, parables, fables, rhymes and bedt...
- Dishing it out: Indian food replaces Chinese cuisine globallyThere is a huge difference in the consumption patterns in both cuisines when it comes to staples like meat, fish and rice.
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