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Pune: In the narrow bylanes of Camp, where legacy bakeries have stood for decades, the scent of hot cross buns signals Good Friday as reliably as church bells. Traditionally eaten on this day to mark the occasion, the buns draw long queues each year. This time, however, the ritual comes with the sharp undertone of rising costs and fuel shortages, forcing bakers to make less profitable calculations behind their counters.Made with refined flour, butter, milk, sugar, yeast and spices, and often stu ...Read More >
Idli gets its own day today. March 30 is observed as World Idli Day, a rare honour in a cuisine where even icons like dosa do not have a date set aside for them. The soft, steamed staple may look simple on the plate, but its story runs deep, stretching across regions, texts and centuries. A past recorded in texts and travels The earliest known reference to idli appears as iddalige in Vaddaradhane, a Kannada work written around AD 920 by Shivakoti Acharya. A few centuries later, the Sanskrit te ...Read More >
Udaipur: Effective measures including blockades, patrolling, and raids have been implemented as part of a special preventive campaign to curb the illegal manufacturing, storage, transportation, and sale of liquor during the Diwali festival in the state. Actions have been taken across various districts, including Udaipur, Sriganganagar, Bikaner, Hanumangarh, Jaipur, Alwar, and Anupgarh, resulting in the registration of cases.Excise Commissioner Shivprasad Nakate, has directed excise enforcement t ...Read More >
It's one of the most exclusive brews in the world, a luxury coffee that can cost more than US$1,000 a kilo, served in high-end cafés from Tokyo to London. But according to a new study, the secret behind its rich flavour and smooth texture lies somewhere most people would never expect: the digestive tract of a wild animal. Researchers from the Central University of Kerala, India, have now confirmed that the world's most expensive coffee, civet coffee or kopi luwak, is chemically distinct precisel ...Read More >
Koraput: In a major crackdown on illegal liquor production, the Excise Department conducted a surprise raid at Dengajaniguda, under Koraput Sadar police limits, seizing a large quantity of country-made liquor and raw materials. Acting on a tip-off, excise officials recovered 2,100 litres of fermented wash -- used to distil illicit liquor -- and 130 liters of country-made liquor during the operation. Excise Officer Sudhir Sahu said the seized wash was destroyed on the spot to prevent further il ...Read More >
Agartala, Tripura's Agriculture & Farmer Welfare Minister Ratan Lal Nath on Saturday said the government is contemplating reviving a dormant pineapple juice factory in North Tripura's Nalkata based on a public-private partnership model. The minister announced this while addressing a pineapple festival at Kumarghat in Unakoti district. The North Eastern Regional Agricultural Marketing Corporation Ltd , a central government enterprise, used to operate the food-processing unit till the nineties. ...Read More >
Vijayawada: Chief Minister N Chandrababu Naidu has directed the excise officials to implement state-of-the-art technology like Artificial Intelligence to keep track of the movement of liquor from distilleries to liquor depots and then to the retail shops in real time. This, he said, would help avoid any diversion or lapses. Naidu chaired a review meeting on the excise department with principal secretary Mukesh Meena and other senior officials here on Monday. The CM advised a real-time trackin ...Read More >
New Delhi, Jul 9 (PTI) Anthem Biosciences on Wednesday fixed a price band of Rs 530 to Rs 570 for its Rs 3,395-crore initial public offering (IPO). At the upper end of the price band, the company's evaluation exceeds Rs 31,800 crore. The initial share-sale will be open for public subscription during July 14-16 and the one-day bidding for anchor investors is scheduled for July 11, the company said. The proposed IPO is entirely an offer-for-sale (OFS) worth Rs 3,395 crore by promoters, investor ...Read More >
Bengaluru : Godrej Industries Limited's Chemical Business today announced significant capacity expansions in sync with the company's growth plan to become a USD 1 Billion global business before 2030. With a total capital outlay for expansions to exceed INR 750 Crore over the next few years, the company has already kicked off several projects. The company announced doubling of its Fatty Alcohol and Euric Acid capacities with an addition of 35,000 tons per annum and 20,000 tons per annum respecti ...Read More >
NEW DELHI: The Enforcement Directorate (ED) on Thursday announced the provisional attachment of assets worth approximately ₹131.45 crore in Spain, including a luxury yacht and immovable properties, under the Prevention of Money Laundering Act (PMLA). These assets belong to Pavel Prozorov, a Spanish national and the alleged mastermind behind the unauthorised forex trading platform OctaFX. The attached assets comprise a commercial Italian-model luxury yacht cruising in the Western Mediterranean, ...Read More >
Lucknow: In a breakthrough, ICAR-CISH scientists have innovated a method to craft mango wine from pulp, extending the fruit's flavour beyond its seasonal availability. Mango wine may now be available throughout the year, even when the mango season is over. The technology developed by ICAR-CISH (Central Institute for Subtropical Horticulture) involves preparing mango wine using the pulp of mangoes when fresh fruits are not available. Previously, mango wines were prepared using only the fresh juic ...Read More >
Wheat is the unsung hero of African food, the secret sauce (or rather, secret grain) behind some of your favorite dishes. From the cloud-like deliciousness of Ethiopian injera to the satisfying Moroccan couscous, wheat is Africa's culinary backbone. This article features five mouthwatering dishes that highlight the versatility and tastiness of African wheat-based cuisine. Injera is a sourdough-risen flatbread with a slightly spongy texture, made from fermented teff flour. In Ethiopia and Eritre ...Read More >
New Delhi [India], November 26 (ANI): India's culinary culture is the result of thousands of years of historical and cultural development and the distinct flavours are the result of the coexistence of people from many cultures, religions and regions. With time lot of evolutions have happened when it comes to taste of people and choices of food, however certain places have created a space for themselves and matched the time span. In the 70s and 80s, the Indian dining landscape was largely domina ...Read More >
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