Ingredient Ideology | 12 AFFIRMATIVE ANTI AGING FOODS Dr. Kaviraj Khialani- Celebrity Master Chef.

ARTICLE FOR HOSPEMAG: BY – DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF. 12 AFFIRMATIVE ANTI AGING FOODS

While aging is said to be a part of the life cycle and all of us slowly and gradually move towards that stage however it has also been related to the kind of food we eat and the lifestyle we live as well. In the broader sense aging has also been spoken about as when the single cells in a living organism have ceased to be dividing and being a natural process each one of us must undergo this phase at their own time and pace. 

As we all are aware of the three types of aging namely biological, psychological and social. There are also various signs of aging as well which are linked to our skin, pores, wrinkles, and fine lines, puffy eyes, etc. there are a few suggested remedies to delay these from occurring among us to an extent by taking proper care of our diets, nutrition, physical activity, etc.

Here are the top 12 Affirmative Anti- Aging Foods which we all should include in our system much before in order to reap their benefits!

1] AVOCADOS: These are power-packed with a whole lot of nutrients that add a lot of glow and shine into our skin and also add value to our meals from a king-size breakfast to a healthy avocado smoothie or simply a tossed salad! An avocado hummus, a salsa, and a sauce to go with your favorite grills is a great choice to add it in.

2. BERRIES: these are also in the category of superfoods where their essential and vital contribution is of great value into our foods from a morning bowl of cereals to a porridge, a couple of them into our shakes and a few of them with our desserts as well make a whole lot of difference looking at its positive support. Include berries to go with your whole meal pancakes, and also a part of your salad jar concepts and in dressings as well.

3. BROCCOLI: This is one of the vibrant and attractive veggies we have sister concern to cauliflower but yes much more giving in terms of quality and nutrition also. It is very popular with stir fry dishes, a nice broccoli almond soup can be enjoyed chilled and warm too, must have a couple of these in a week on our plates. Include this veggie in a blanched format, do not overcook it or discolor it while cooking.

4. COCONUTS: this one is a wonder fruit and it has so much to offer from the water to the flesh to the oil and more. Tender coconut flesh/malai is so very yum and the water is just the right one to add to our intake. Fresh coconut milk extract being used in our curries and gravies also means a lot when it comes to imparting goodness.

5. LEMONGRASS: most commonly used in making our cuppa chai used very often by most of us, the refreshing flavor and aroma are so very relaxing and de-stressing. Lemongrass is also used in our cooking for instance using it in our soups, curries, gravies, and dishes with rice and noodles as well. Must include it in our recipes and daily diets, flavor it in your drinking water as well with a little mint.

6] NUTS: essential oils, nutritionally balanced full of good qualities to offer us and help us look better and feel better. For instance, a lot of us consume almonds soaked in water overnight as one of the first things going into our body in the mornings, similarly, walnuts are considered great for brain health. Must include a variety of them from cashews, to raisins, pine nuts, pecan nuts, hazelnuts & pistachios. For example, peanut butter is a very enriched ingredient for using it in our recipes.

7] PINEAPPLE: one of the best tropical fruit we have on our side, full of essentials like vitamin C, good for the eyes, reduces inflammations, helps to fight skin damage as well. Besides pineapple is also good for blood circulation and is a great immunity booster ingredient. Include it in form of fresh-cut in salads, in our cooking, and baking/ grilling as well as it adapts itself very well.

8] POMEGRANATE: These red peals are filled with the richness of the correct proportion of nutrition including helping us control blood sugar levels, helps prevent anemia, good for our teeth, skin, and hair, helps prevent premature aging. It is good to consume as a fresh juice, add them to your fresh fruit salads, add them to your health shakes and smoothies as well.

9] SPINACH: It helps to alkalize our body, helps fight acne and wrinkles, high in iron content, contains a good number of vitamin b like B-6, B-1, Riboflavin, Folate, etc. spinach is also rich in omega- 3 and it is said that drink your greens, combine spinach into your power-packed shakers and blend them with nuts, seeds, berries and enjoy them. Cooking with spinach is also common as a part of our Indian cuisine and it can be easily incorporated into our meals.

10] SWEET POTATO: It is rich in Vitamin-D content, a generous amount of magnesium, it minimizes sugar absorption in our body, improves digestion. Sweet potatoes are also rich in vitamin b6 and a great source of ascorbic acid. Have sweet potatoes in all your regular potato recipes, substitute them, and effectively use them in a number of ways from your roasted or baked potato munchies to a nice sweet potato chaat, to interesting subzi and stuffing for your parathas too!

11] TOMATOES: They are a great source of essential nutrients and vitamins, good for the hair, skin, and eyes. They are considered anti-inflammatory, helps purify the blood, helps lower cholesterol, helps improve bone health, and reduces migraine issues as well. Tomato juice, adding them to our salad plate, into our subzis, curries, gravies, etc. tomatoes also help detoxify our body and is a great anti-oxidant as well.

12] WATERMELON: The best part being high in water content around 90 %. Helps cleanse our kidneys, strengthens the bones, it is known as one of the highest alkalizing fruit, it is heart-healthy, hydrates our skin. Watermelon helps maintain body temperature, relaxes muscles, low in calories, and good to detox our body by eating it and including it in our diets regularly. 

On A Concluding Note:

These are just a few of the many such positive foods we have around us which are truly gems and giving in nature the only thing to understand is how to accept and how to inculcate the thought of incorporating them into our lifestyle in order to make the most of them and affirm us with an energy which can help us keep aging a little away from taking over us.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Essential Skills For Food and Beverage Personnel | Basic Restaurant Tools-Part 2 By Dr. Hemant Kumar Singh

Brief About the Vlogger

Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years’

of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.

Ingredient Ideology | IMMUNITY BOOSTING FOODS: Dr. Kaviraj Khialani- Celebrity Master Chef.

Keeping in mind the current situation of the pandemic around us we all need to be extra careful, cautious, and composed in our approach towards facing the unprecedented times not to forget the most important fact being “Health is Wealth” It becomes unavoidable to ignore some of the simplest and easy to procure commodities around us in order to keep ourselves in high spirits and maintaining our body temperature during the scorching summer season as well.

Here are a few tried and tested tips and suggestions on what can be on our list of welcome on board ingredients utilizing their beneficial properties in boosting our and our family’s immunity system as well during these trying times. 

1] Drumsticks: this is one of the popular ingredients from our daily pick on vegetables which is said to be a good contributor towards boosting our immunity and also applies for its benefits like shielding protection against any viruses entering our system, an incredible source of minerals, calcium and iron helps to keep us fit, preparing drumstick soup/shorba/curry and subzi is a good way to include it in.

2]Coconut Water: the refreshing beverage as it is known for its intake should always be had fresh and good to have a few times in a week. The nutrients in the water have a ravishing positive effect on our system but if you wish to add a twist into it and a booster of Vitamin C, try adding a splash of fresh lime juice into the coconut water!

3]Garlic: it is called as a sense sensation ingredient, high on Vitamin C content, helps to cure colds, flus and other everyday illnesses. It naturally and painlessly detoxes the body by its inclusion in our diets. It is regarded as a great anti-oxidant as well and has a lot to offer us keeping us safe and sound having garlic around our kitchens and in our plates, soups, sauces, spreads, bread, and our subzis all can include it wholeheartedly.

4] Onion: known as one of the most staple humble vegetables in our kitchens for a long time now, most of us complain of watery eyes when we cut and slice onions, but not to forget the powers it possesses like being helpful in weight loss, it is rich in folate and calcium, potassium as well and our foods mostly revolve around onions from Chaats to gravies to biryanis and to having it sliced with salt and lime to the all-time favorite kachumber.  

5]Turmeric: it seems to be related to the ginger family and has a classic look back with our Indian kitchens. We probably know turmeric well being used in our curries, subzis, and not to forget the turmeric latte these days. It has a warm flavor and loads of medicinal properties. The primary active component turmeric is curcumin which also gives it a nice color and other values as well including potential biological properties.

6]Pumpkin Seeds: These are also regarded as superfoods, varieties of seeds can provide us with substantial quantities of healthy fats like magnesium and zinc which are vital for immune functions in our body, having a few teaspoons of pumpkin seeds in a week in our diets like salads/ health shakes, etc can add a lot of value.

7]Red Capsicums: this vibrant color of our capsicum has been rated highest in the quantity of vitamin c which it offers and is almost 3 times higher than the vitamin c found in an orange. Therefore, strongly recommended to include it into our salads, stir-fries, etc and in our meal schedules during the week to seek its benefits. I also recommend using it in a roast form into sauces, dips, and dressings for salads as well.

8] Ginger: a popular root a well-wisher and a versatile player in our kitchens, I often prefer being used in my chai for its truly robust pungent flavor, be it a common cold or a throat irritation ginger has always been at the helm of assistance. One of the most easily available ingredients must include it in our kadha concepts with lime juice, a little black pepper, and mint and have this reduced in water and a few small sips during the day are extremely beneficial.

9] Jeera Pani: one of the major benefits of having jeera pani is that it offers us a great intake of iron and dietary fiber. It also serves as an effective natural remedy to combat all our gut problems too. Cumin water is also effective in weight reduction and helps in regulating blood sugar levels and lowers cholesterol and is good for our skin as well. 

10] Lemons: they are yet again one of the most popular must-haves in our kitchens at all times, a good dose of this with warm water, regular water all day through in small quantities keep us refreshed and hydrated. Its juice and peel/zest both being useful it is truly a flavor enhancer in our recipes as well. Starting the day with a cup of hot/lukewarm water with a little lemon juice and a touch of honey is truly one of the good options.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | PASTA PASSION,By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Pasta is one ingredient close to many hearts and taste buds for various reasons well justified by most of us and seriously taken by a number of us too! Cooking and eating good food not only needs a bit of variation sometimes but also needs to create a bit of interest to try out something which is not the regular always and that’s the kind of thinking which makes us go a long way in creating new concepts and concoctions to please our palate!

Cooking with pasta is now pretty much an old story but the newness that comes to it with our ideology is what keeps it right there on the popularity charts for a long time which shall continue in the future also. From kids to teenagers and to all age groups pasta is a good break from routines making it is fun and so is enjoying it until the last bite!

My experience with pasta goes back to the times when we only had a couple of basic sauces the white and the tomato which were most common and from the very technique of understanding al dente stage- just cooked or can bite into the stage of cooking pasta to trying it out fusion variations it has been simply divine and full of wow factors attached to it from the guests I served some really unusual ones.

It is this wow factor that not only enhances the guest experience at a restaurant but also helps us in the word of mouth publicity on social media as well as getting the guest back for more and most importantly earning his loyalty with us.

Pasta has been known to us in a number of shapes, sizes, patterns, names and colors as well. They go back to a basic classification of small and long, shapes and plan or stuffed varieties. From the fresh homemade pasta to the machines its journey has been wonderful and chefs around the world have contributed immensely towards its development.

Here are 3 Simple, Easy Make and Enjoy Pasta Recipes with a little Twist of Taste for all you Foodies to enjoy:

Recipe-

1. MOMENTUM OF PEACE

[Fettucine pasta tossed in an herbed creamy sauce with fresh sliced mushrooms, star anise and pepper, cooked to perfection]

Ingredients:

• Fettucine pasta- 100 gms, boiled to al dente stage.

• Fresh sliced mushrooms- 150gms.

• For the sauce:

• Oil/olive oil-1 tbsp.

• Butter- 1tsp

• Star Anise- 1 no

• Garlic – 1 tsp chopped

• Onion- 1 small chopped

• Maida- 1 tbsp.

• Water/veg stock-2-3 cups.

• Salt and crushed black pepper to taste

• Mixed herbs & chili flakes to taste

• White wine- 30 ml optional

• Fresh cream- 60ml

• Grated parmesan cheese- 30gms/as per taste.

• Parsley- 1 tbsp. chopped
  
  

Method: 

1. Prepare all the ingredients for the pasta.

2. Boil the pasta to just cooked stage and keep aside, apply a little oil to prevent sticking or boil it just when the sauce is getting ready, and put it in immediately.

3. To prepare the mushroom cream sauce, heat oil and butter in a pan, add in the star anise – this is my additional choice of ingredient here since it goes well with the recipe, it may be avoided as well.

4. Add in the garlic, onions and saute for a few seconds, now add in the mushrooms and saute, add in the flour to thicken up the excess liquid, add in wine if desired.

5. Cook the mixture on a medium flame, add in little veg stock/water and mix, add in the fresh cream a little cheese blend it all well and finally add in the boiled pasta toss well, check for seasonings.

6. Finally serve the dish in a pasta plate, garnish with parsley, olives, cheese and microgreens and serve hot.

Chefs Variations: 

The same pasta can be made in a number of ways with a few alterations like adding an Indian style korma gravy with mushrooms, paneer, and capsicums.

Try the similar option with boneless cubes of chicken, reshmi malai tikka, add in sliced cooked chicken seekh kababs as well.

For the vegetarians who avoid mushrooms can use colorful bell peppers, broccoli, zucchini, snow peas etc too with their pasta.

2. ORANGE MYSTIQUE

[fusilli pasta tossed in a mix of herbs and spicy flavors tomato base with a dash of cream and hint of cheese]

Ingredients:

• Fusilli pasta- 100 gms boiled

For the Sauce:

• Oil/olive oil- 1 tbsp.

• Butter- 1tsp

• Garlic- 1 tsp chopped

• Onions- 1 small chopped

• Tomato puree- 1 cup fresh

• Kashmiri red chili powder-1/2 tsp

• Paprika/chili flakes- 1 tsp

• Salt and pepper to taste

• Mixed herbs- 1 tsp or fresh herbs like basil, thyme, oregano.

• Refined flour- 1 tbsp.

• Veg stock/water- 2 cups

• Fresh cream- 2 tbsp.

• Grated cheese- 30gms.

• Herbs/olives to garnish- 10 gms.

Additional veggie add ons to the pasta- shredded capsicums, boiled corn, broccoli, asparagus, paneer cubes etc.

For non-veg variations: cooked chicken cubes, sliced tandoori chicken or cubes of chicken tikka, fish tikka, tandoori prawns, tandoori lamb chops sliced as well can be used.

Method:

1. Prepare all the ingredients for the pasta.

2. Heat oil and butter in a pan, saute the garlic, onion sautes well until light pink, add in the tomato puree, seasonings, herbs, spices and cook well on medium flame, add little water or stock.

3. Once it starts leaving oil from the sides, add in the fresh cream and mix well, add in the boiled pasta, veggies or non-veg of your choice and cheese and toss well, cook for 2 mins.

4. Serve hot garnished with olives, cheese, fresh herbs and serve.

Chefs Variations:

Try the same recipe with a flavor of Kasuri methi-(dried fenugreek leaves) adding them into the tomato sauce, with a little garam masala powder as well, to slightly Indianise the flavors.

For a denser flavor of fusion, can add a little schezuan sauce to the tomato base sauce and continue with it add spring onion greens as well.

3.HARIYALI AUR PASTA

[a simple yet delectable spaghetti pasta tossed in a green sauce with flavors to entice the senses and a feeling of goodness all over]

Ingredients

• Spaghetti pasta- 100gms boiled.

For the green sauce:

• Fresh basil leaves- 2 cups, stems to be trimmed

• Garlic- 1 tbsp. chopped

• Chilled water- 2 tbsp.

• Olive oil- 4-5 tbsp.

• Salt and pepper to taste

• Parmesan cheese- ¼ cup

• Lime juice- 1 tbsp.

• Nuts- cashew Tukda/ almonds/pista/ pinenuts- ¼ cup

To add on into the pasta:

• Cherry tomatoes- 4- 5 no-cut 1x2

• Sliced olives- 4-5 green/black.

• Blanched snow peas- 10-12 nos.

Sliced roast chicken breast/ poached fish fillets/ sliced boiled eggs/ grilled paneer cubes or tofu/ cooked soy chunks/ butter garlic prawns/ malai paneer tikka etc can be combined with this.

Method:

1. Prepare all ingredients for the pasta.

2. Boil the spaghetti pasta and keep it aside.

3. In a blender jar combine ingredients for the green chutney and mix well.

4. Remove into a bowl, keep in the fridge until used.

5. If serving immediately toss the sauce with the boiled pasta, add your choice of additional ingredients to add color/flavor and texture.

6. Serve at room temperature or chilled ideally garnish with cherry tomatoes, olives, parmesan or cheese shavings.

Chefs Variations:

To prepare the same green sauce differently I also use blanched spinach leaves with some fresh basil, add roasted peanuts, a bit of ginger, garlic, and green chili as well to the chutney and blend it well.

For the pasta, we can toss it in the pan with some olive oil, burnt garlic, and chili flakes a little white wine, and then add it to the sauce.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai-based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Video Lessons | Essential Skills For Food and Beverage Personnel | How to fold Table Napkins By Dr. Hemant Kumar Singh

Brief About the Vlogger:

Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.

video Lesson's | Essential Technical Skills for Food and Beverage Personnel By Dr. Hemant Kumar singh

Essential Technical Skills Part 2

Brief About the Vlogger

Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years’

of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.

Ingredient Ideology | Being Friendly with Broccoli By: Dr. Kaviraj Khialani- Celebrity Master Chef.

It is believed that this evergreen and refreshing to look at & nutritious vegetable finds his origin somewhere in the 1500s created by a kale predecessor and much later was cauliflower developed from one of the hundred varieties of Broccoli. While what most of us think is that broccoli came to us much later as compared to cauliflower the white and green duo has been welcomed very well in our kitchens and in our recipes with various cuisines.

Broccoli has been a native to Italy and was found there since the Roman times and since then it moved to various parts of Europe, UK, the Middle-east and Asia since the 1800s. Its uses and adaptations to various cuisines developed ever since and most chefs wanted to have a varied look to their recipes by inviting broccoli to take up suitable space and add its freshness and flavor into the dishes.

While cauliflower remains more popular with us in Indian cooking, it has been one of our all-time favorites in our Indian kitchens with numerous dishes being made from subzis to curries, from Gobi ka Keema to stuffing for parathas.

Broccoli however came in later and its applications have somehow been exposed to us as exotic vegetable being used to make soups, salads, stir-fries, with pasta, as a side dish on main course plates etc.

Here are some of the Health Benefits of Broccoli:

*Broccoli has been regarded as great for the heart health veggie since it has a good mix of all nutrients like fiber, vitamins and fatty acids which support heart health.

* Broccoli is rich in bioactive compounds and also rich in anti-oxidants which is regarded as a boon for human health.

* Broccoli is good for diabetic patients and helps to reduce blood sugar levels.

* Broccoli supports bowel irregularity and also helps in digestion and also in healthy gut bacteria.

*Broccoli also helps in anti-aging due to sulforaphane a compound as its component which is good for our system.

* Broccoli is rich in Vitamin C and Calcium and also is regarded as an immunity-boosting ingredient for our body.

*Broccoli is also good for our bones and joints, being rich in vitamin K it is loaded with goodness, it also prevents our skin from sun damage.

Here are some of the uses of Broccoli in our Kitchens & Bakery products.

• Corn & broccoli tarts, mini veg quiche filled with broccoli, cheese, and peppers.

• Broccoli in a variety of soups in combination with almonds, bell peppers, with cauliflower and spinach.

• It goes well with Asian-style stir fry recipes as well, broccoli-carrots & mushrooms in a light crunch stir fry preparation is a good welcome.

• Broccoli has also been used to make cutlets, tikkis, fillings for samosas, rolls and wraps, tacos, a broccoli basil pesto also goes well as a dip and sauce. Broccoli salsa to top with nachos and a cheese sauce.

• Baked dishes with white sauce, cheese and herb sauce, tomato and chili sauce, etc have also involved broccoli actively and its crunch and mouthfeel are just awesome laced with those sauces in the baked dishes.

• For some innovative additions try using broccoli into your Indian recipes as well, broccoli aloo ki subzi, saunfiya broccoli masala, simla mirch aur broccoli ka saalan, broccoli stuffed parathas, desi fried rice and Tava pulao with broccoli are some of the options.

• Broccoli is one good refresher a bowl of salad for the fitness lovers and it is a real filler ingredient easy to handle and bite to perfection as a part of being a body into our salads, marinate the blanched florets with some wine, vinegar, mustard, and honey dressing and then toss it in the salad to get some more juicy texture and mouthfeel. Add sesame, chia, flaxseeds, pumpkin, or sunflower seeds as well to salads.

• Adding it into canapes and or open sandwiches also looks nice with a variety of ingredients, spreads, dips, and toppings it can be served for evening tea as savory course, high tea menus, etc.

Some Recipes Using Broccoli:

1] Broccoli Beauty Soup

Ingredients:

• Broccoli- 150 gms.

• Olive oil/Oil-1 tbsp.

• Garlic- 1 tsp chopped

• Onion- ½ chopped

• Sweet potato- 100 gms, peeled and cut.

• Cumin seeds-1/2tsp

• Green chilies- 1 tsp chopped.

• Salt and pepper to taste

• Oats- ¼ cup

• Water- 3-4 cups or use veg stock.

• Fresh cream- 2 tbsp.

• Roasted crushed peanuts- 2tbsp.

• Mixed herbs- ½ tsp or fresh herbs like basil/ thyme-5-6 nos.

Method:

1. Prepare all the ingredients for the soup.

2. Heat oil in a pan, add in the garlic, onion and saute for a few seconds, add in the sweet potatoes, broccoli, seasonings, herbs, spices etc to taste and mix well.

3. Add in the oats, mix them well, add water or veg stock, bring to a boil and simmer for 12-15 mins.

4. Cool- puree- strain the soup well, I prefer to use the stems as well of the broccoli for their fiber along with the florets in my soup recipes.

5. Bring the soup back to a boil, add milk –dairy/non-dairy as desired as well, the cream is optional as well in case making for a low cal, I also prefer to use almond or cashew paste with oat/soy milk at times for a creamy texture.

6. Check for seasoning, adjust as per taste and serve the soup hot, garnish with roasted crushed peanuts or flax seeds/sunflower seeds for that crunch along with some fresh herbs/micro-greens, etc.

2] Broccoli Beet Bowl

Ingredients:

For the body of the salad:

Broccoli- 200gms. cut, cleaned, washed, blanched/boiled.

Boiled beet- 2 nos. peel and cut into cubes

Roasted fresh sweet corn- ½ cup

Dates- 3-4 chopped

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the Dressing:

• Olive oil/salad oil- 2 tbsp.

• Honey- 1 tbsp.

• Ginger juice- 1 tsp

• Lime juice- 2tbsp.

• Mustard paste- 1 tsp

• Chia seeds- 1 tsp

• Salt and crushed pepper- to taste

• Chili flakes- ½ tsp

• Chat masala powder- 1/2tsp-optional

• Pomegranate seeds-1/2 cup

For the garnish: assorted sliced nuts/seeds.

Method:

1. Prepare all the ingredients for the salad.

2. In a mixing bowl combine together the ingredients for the dressing.

3. Add in the body of the salad toss well.

4. Arrange assorted fresh lettuce leaves in a serving bowl.

5. Portion out the salad, garnish as desired, and serve immediately. 

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai-based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Essential Skills For Food and Beverage Personnel By Dr. Hemant Kumar Singh

Brief About the Vlogger

Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years’

of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.

Ingredient Ideology | WARMING UP WITH WALNUTS A BUNDLE FULL OF BENEFITS TO EXPLORE AND IMBIBE By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Walnuts are one of those varieties of nuts which have been known to us for a very long time and come winter come walnuts used to be the call I heard as I grew up from the elders in the house to the kids all would get going working hard to crack those nuts against all possible options to check what’s in store within and relist the fruit from the bundle of joy and well-being.

Walnuts are known to be an edible seed of a drupe and not a true botanical nut, rounded, single-seeded stone fruits of the walnut tree used for its inner goodness upon ripening and nutritive consumption, we often refer to them as Persian or English varietals, not to forget they must be processed and stored properly since their poor storage often makes them susceptible to insect and fungal mold infestations, a mold-infested walnut batch is to be discarded completely.

From having it as it is in its naturally crunchy texture and dense woody mouthfeel to having it in desserts, coffee walnut brownie, date, walnut pancakes, walnut banana bread, in health bars, in chocolates, milkshakes, smoothies, a few main courses as well walnuts have found their space well enough in our kitchen and bakery since a while now.

Let us have a look at them:

Top 10 Health Benefits of Warming up with Walnuts:

1. Walnuts are considered good for hair, skin, bones and assist in graceful aging.

2. Walnuts are high in antioxidants, helps fight stress, are a nutritionally dense form of food.

3. Walnuts assist our body in healthy blood formation, lubricates our digestive system.

4. Walnuts are a rich source of Vitamin E and omega 3 fat from plants including walnuts which is called alpha-linolenic acid [ALA]

5. Walnuts are known to be good for memory and the brain and also improve metabolism.

6. Walnuts also contain Vitamin- B complex, they also strengthen the kidneys and lungs.

7 Walnuts prevent inflammation in the body and prevents constipation and helps digestion in our system.

8.Walnuts help in the treatment of type-2 diabetes and also helps in weight loss and management.

9. Walnuts are also called longevity food, get us good sleep, and also helps reproductive health in men.

10. Walnuts offer us a balance of all the essential nutrients needed on a daily basis for smooth functioning and also its consumption gives a feeling of satiety and fullness.

Top 10 Culinary Uses of Walnuts:

1. Adding walnuts to health shakes and bars, having them in between the meals during the day, having them in warm milk before sleeping at night, walnut cinnamon cookies & soy walnut biscuits are a good choice as well.

2. Walnuts have been used in making Akhroat ka halwa, sheera, and also used in making various Indian sweet look great as a part of the garnish.

3. Using walnuts in salads adding them for that crunch on top is a great option, it also can form the part of the body like in Waldorf salad, try adding it to a vinaigrette dressing it works well too, also a little drizzle of walnut oil on a salad can change its entire mouthfeel.

4. Date & walnut muffins, banana flaxseed and walnut bread, whole-grain pancakes with fruity walnut toppings, walnut, tropical fruit waffles are some of the ways of using it.

5. Walnuts in stir-fries, adding them to a filling for pies, crusts, pastries, and tarts also works well, it can easily blend itself well be it sweet or savory preparations.

6. Cheese, spinach and walnut tartlets, chicken and walnut pies, walnut and mushroom crepes, soy walnut meatballs, tofu, and walnut Asian style stir fry are some of the ways to use walnuts too.

7. Add them for that crunch to a sandwich spread as well with avocado, lime, mint, garlic, and olive oil to spread its wholesome nutrition on the bread layering it to be relished.

8. Steamed fish with walnuts dressed in sweet chili sauce wrapped in lettuce leaves, walnut oatmeal idlis, walnut and tahini chutney, walnut butter on crackers with grapes and cheese like a canape concept.

9. Baked berry and walnut bread pudding with custard sauce, walnut parfaits, date and walnut mousse, chickpea walnut falafels in pita pockets, coriander walnut, and chili pesto sauce tossed with boiled pasta of your choice and fresh basil, parmesan shavings.

10. Walnut, Celery, and Cream Cheese in pastry cases called Vol-Au-Vents, open sandwiches, dips, and chutney concepts with walnut and paprika blended with tahini paste and mayonnaise can be offered with grilled and BBQ foods as well.

Here are a few simple and easy to make recipes with Walnuts for all our readers:

Recipe-

1] HERBED WALNUT & PEA DIP

Ingredients:

• Walnuts- 10-12 nos.

• Boiled chickpeas- 1 cup

• Garlic- 1 tsp chopped

• Coriander leaves tbsp. chopped

• Mayonnaise- ¼ cup

• Salt and crushed black pepper- to taste

• Roasted crushed cumin – ½ tsp

• Mixed herbs- ½ tsp

• Chili flakes-1/2 tsp

• Olive oil/ oil- 1 tbsp.

• Lime juice- 1 tbsp.

• Chilled water- 2 tbsp.

To serve the dip with: assorted sticks of vegetables/ crackers/ pita bread/ cheese straws/ Lavash etc.

Method:

1. Prepare all the ingredients for the dip and keep ready

2. Using a mixer grinder jar combine together all the ingredients and churn them well into a dip.

3. Remove and serve into a dip bowl, serve chilled.

2] HEALTHY FRUITY WALNUT SHAKE

Ingredients:

• Walnuts- 5 -6 nos.

• Soy milk/milk/oats milk/- 2 cups

• Vanilla essence or a pinch of green cardamom/cinnamon powder-1 pinch- [any 1]

• Banana- 1 no ripe

• Dates- 3 -4 no.

• Mint leaves- 4-5 no.

• Chia seeds/ sunflower seeds/pumpkin seeds- 1 tsp [any 1]

Can add any other nuts or dried fruits of your choice as well like apricots/ raisins/sultanas etc.

Method:

1. Prepare all the ingredients for the healthy shake.

2. Using a blender churn together all the ingredients to a smooth texture.

3. Pour into serving glasses and garnish as desired and relish.

Recipe-

3] WALNUT VEGGIE SOUP

Ingredients:

• Walnuts- 6-8 nos.

• Olive oil/oil -1 tbsp.

• Bayleaf-1 no

• Garlic- 1 tsp chopped

• Ginger-1 tsp chopped

• Spring onion/onion- 2 small- chopped.

Assorted mix vegetables of your choice: carrots/beans/peas/potatoes/pumpkin/capsicums/sweet potato/beetroot etc can be used.

For non-veg options: add boiled chicken/ saute prawns/ sliced sausages etc once the soup is ready.

• Salt and pepper to taste

• Water/veg stock- 3-4 cups

• Tomatoes-2 med sized chopped

• Mixed herbs- ½ tsp or fresh herbs like basil/rosemary/thyme

• Garam masala powder-1/2 tsp

• Milk top cream- 2 tbsp.- optional

• Coriander leaves- 2 tbsp. for garnish.

Method:

1. Prepare all the ingredients for this healthy and worthy soup.

2. Heat oil in a pan, add in the Bayleaf, onions, garlic, ginger & saute for a few seconds.

3. Add in the vegetables of your choice, tomatoes, salt, pepper, spices, herbs, chili flakes, tomatoes and mix well.

4. Add in the water/stock and simmer for 20-25 mins, cool, remove the Bayleaf, puree and strain the mixture.

5. Bring it back to a boil, check for seasonings, texture, etc and add in the cream, walnuts and mix well.

6. Serve hot.

_______________________________________________

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai-based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

To Gig Or Not To Gig Is Not The Question… How to go about being a Gigger and take advantage of the Gig Culture is the question

The Gig Culture and Economy have got a boost with the Government weighing in with aggregators like Swiggy, Ola, Uber, Zomato, Urban Company... On Sep 28, 2020, The Ministry of Law And Justice amended the Code of Social Security. They defined (not quoted verbatim) the Gig Worker as a person(s) who earns outside of the traditional employer-employee relationship.

The code elaborated that the Government intends to set up a portal to register Gig Workers and frame Social Security schemes related to their life and disability, health, maternity, old age protection, education... This was reiterated in the recent budget.

The Gig Economy is a free market system; companies hire independent freelancers and short- term workers (called Giggers or Gig workers) and pay per hour or per assignment. Gig workers in India have traditionally been restricted to the unorganized segment in a quasi-legal manner as it has been a grey area. For example, Gig workers are housemaids, car washers, society sweepers… Factories pay workers per piece of garment or unit produced.

Giggers benefit as they aren’t handcuffed to a company. Now, with the Govt’s promised social security, the safety net is being spread out. Giggers get the flexibility to move to lucrative opportunities across Industries, Verticals and Countries. Swiggy and Zomato riders usually register with both services, as do Ola and Uber drivers. I knew of a Thai Airway’s air hostess who was curating recipes/menus for a popular Asian cuisine restaurant brand. Waiters serve in restaurants part-time and also deliver for Zomato / Swiggy. A manager working in a company doubles up as a DJ on weekends. Companies save on fixed monthly payout for positions and the Gigger earns handsomely.

The fear that the Gig Culture, with its frequent changes in manning, leads to defective products or services is untrue. Technology supports the production and delivery of services. So, with just a few hours/days of training, Giggers reach peak efficiency. Besides Giggers regularly work for the same company. Also, since companies’ manning costs remain controlled, the price of the product/service is competitive and affordable. Customers win too.

The Gig Culture is behind the growth and success of Ola, Uber, Swiggy, Zomato, Urban Company etc which have been mushrooming for a little over a decade now. They pay their frontline employees per delivery/trip model. They (companies) reduced the fixed monthly salary cost and converted a healthy chunk of it to a variable component. Variable payout translates as ‘higher sales equals higher payout for manning and vice-versa’. This is great for business considering the current environment of VUCA - Volatility, Uncertainty, Complexity & Ambiguity. Companies meet demand spikes by increasing Giggers and easily hold out when demand bottoms-out by reducing the workforce. The recent pandemic is a case in point.

When the pandemic struck and things came unstuck, traditional companies took a beating and along with it the so-called permanent employees. Salaries were slashed and home loans, other EMIs, kid’s education... were all threatened. Is the pandemic really to blame or did we set ourselves up for this? Note: Gig Economy companies and Giggers actually prospered.

In the traditional system, emoluments aren’t based strictly on our contribution to the organisation but on the market ‘price’ or the perceived market value. Plus, many of us know how to negotiate better salaries. Our bosses too need an ‘excuse’ to pay us higher so they can negotiate a better pay for themselves with their boss. This boss too, in turn, would go to his / her respective boss and do the same. Chain reaction.

Added downside: Govt (PSUs) offer stable employment, guaranteed increments and promotions plus facilities. We have unions and Governments ensuring we get timely increments and bonuses. Private companies pay more and offer better facilities than PSUs so they can attract better talent and offer superior products and services. Rather than motivating employees to work better, all these ‘bribes’ do is make people slip into a comfort zone. To (re)motivate people, companies and PSUs get creative. They offer incentives for coming on time, dressing well, completing the task and call it Performance Linked Incentive (PLI). PLIs motivate folk for some time and then organisations even lower the bar to ensure they hit the target and take the prize. Remember, if juniors don’t get an incentive due to lack of performance, the bosses can’t either or at least it becomes difficult to justify.

So, we sometimes have situations like more pay for less work. Yet, we still compare ourselves to others and expect more for even less output.

Another logic applied is that the company is doing well and can afford it. After all, are we not collectively making it happen? That may well be the fact, but it could also be that the company got lucky and was at the right place at the right time, or due to the vision of the leader. Don’t agree with me? Then explain why when a company tanks, no one assumes the blame? How many employees do you know who voluntarily forfeited salaries? They should have actually chipped in to bail out the company. But at such times the leader or the top management is blamed.

My take is that the traditional ways of employment (so-called permanent jobs) is like being in a zoo – meals on time, medical benefits, fixed working hours, and protected from the hazards of nature. The incentive-based companies are like circuses – do stunts that are against your nature and get your meal / treats and applause that you don’t really need.

But being a Gigger is like being a tiger in the jungle. Go out there and hunt for yourself daily. No mercy asked for and none given. No protection from the powers of nature or from other wild beasts. Sure, we may live shorter lives, but won’t we actually live? Why chose the zoo or the circus when we can walk on the wild side

Anyway, while we may debate the merits and demerits of the Gig Economy and Culture, one thing is for sure: It’s here to stay. The faster we adapt and innovate, the better! As we say at HTI, “Let’s Colaborate! After all, the Gig Economy is employ-meant your way!”

Colaborate App gives freelance professionals and companies a platform through which they can connect and work together on a mutually beneficial hourly basis. Sign up on Colaborate NOW! It’s new, so it would take time to generate interest. But it’s free for now, plus you get the first-mover advantage.

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In case of challenges / doubts / feedback, please connect with aaron@hti-india.com

Ingredient Ideology | QUIZZING ON QUINOA BY: DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF

Quinoa pronounced as “Keen-Wah”is a type of edible seed a much-heard word these days by various foodies, which comes in various colors including black, red, yellow & white, though technically seed quinoa is also classified as one of the whole grain as well which is quintessentially a good source of plant protein and fiber.

While white and yellow varieties have the mildest flavor, red and black ones have a slightly stronger and robust earthy flavor to them and tend to behold their shape better than the lighter options. While I have tried most of the varieties in my kitchen with a number of healthy options and concoctions, I somehow enjoyed every share of quinoa and would recommend all of you to try once at least!

To describe its nature and composition in simple words I would like to start by saying that its high protein content, a nice mild sweet and nutty flavor and delicate texture have made this super ingredient a great substitute for some of the starchy options like pasta and rice.

While it is easy to adapt to quinoa without much quizzing on its practicality or versatility most of the cuisines can adapt to it much the way I did with a few recipes with an Indian touch to quinoa as well. It is often described as a super grain or superfood and has gained popularity among the true health-conscious lot of people for a good reason.

Health Benefits of Quinoa:

• Quinoa is an anti-inflammatory grain and is also gluten-free, lowers cholesterol.

• Good for heart health, assists in digestion.

• It offers a high protein value to our system.

• Quinoa helps in weight management.

• It helps to regulate the glucose levels in the blood

• Quinoa has been considered good for bones.

• Assists in the treatment of diabetes.

• It benefits the overall health of our body due to its good offering of magnesium content.

Culinary Uses of Quinoa:

• It is best consumed in a cooked manner, not raw.

• I prefer to lightly roast or toast it before cooking it, as it develops a better flavor at the end.

• Rinsing quinoa is a must to avoid any soapy residue left behind in the bowl as we rinse through.

• Quinoa can also be ground into a form of flour and can help in a number of ways in various recipes from starters to desserts.

• Most people as I’ve come across have been using quinoa in salads by simply cooking it, cooling it down and adding it to the bowl, & toss, there are many more ways too!

• To start the day on a healthy note upma is one of the best options to try with quinoa with a few choices of seeds, veggies as per taste and convenience.

• Quinoa meatballs another good way to try a kofta format and bake them in the oven, serve it with nice mild tomato gravy and a soy naan.

• Mushroom quinoa burgers for those who love fast food elements, for the Italian lovers I suggest, try risotto with your favorite exotic veggies like asparagus, zucchini, broccoli, baby carrots and serve it with a mint and avocado pesto!

• A nice refreshing chilled tomato basil and quinoa soup a true friend in need in shot glasses to enjoy on a summer afternoon.

• Pairing quinoa with Chinese flavors is one experience I enjoyed a lot, add those spring onion greens, choice of colors from your vegetable basket toss them with quinoa into healthy fried rice and a bowl of steamed zucchini and soy Manchurian balls.

• For Mexican lovers, I recommend paneer bhurji and quinoa enchiladas, for Eggetarians try the Akoori or egg bhurji instead.

• A Buddha bowl vegan style with quinoa and the additions truly leave you back well satisfied with the experience and keeps you full for a good time too.

• And now it’s time for the sweet lovers, tempt yourself with the options coming by and pick your treat immediately and get rolling on. there’s soy milk-based chocolate quinoa pudding with sunflower seeds and dragon fruit, Choco-Chip Cookie made with a pinch of cinnamon powder, quinoa and brown rice flour sweetened with coconut sugar instead of the cane variety & lastly use coconut oil in place of butter.

• Chocolate almond quinoa fudge is a good evening snack; quinoa flour tahini walnut brownies are the ones you will surely ask for a second helping.

• Besides the above, we can also have quinoa rose petal phirni, quinoa rabdi, cheesecake, smoothies, milkshakes as well.

Here are a couple of simple and easy recipes to indulge into and try Quinoa in your Kitchens as well!

Recipe-

1] Quinoa Bowl of Goodness

Ingredients:

• Quinoa- white or yellow- 1 cup

• Olive oil-1 tbsp.

• Garlic-1 tsp. chopped

• Onion-1/2 small chopped.

• Cucumber-1/2 no. cubed

• Tomatoes-1 no. cut into small cubes, de-seeded.

• Bayleaf-1 no.

• Peppercorns- 3-4 no.

• Water/veg stock- 2 cups.

• Salt and pepper to taste

• Fresh basil leaves- 8 to 10 nos.

• Lime juice- 2 tbsp.

• Chat masala powder- ¼ tsp

• Roasted crushed cumin – ½ tsp

• Pumpkin seeds/ flax seeds/ sunflower seeds- any1 – 1 tsp

• Fresh micro-greens for garnish/ fresh coriander/mint- 2 tbsp.

Method:

1. Rinse the quinoa well with water few times so as to ensure removing off all the foamy appearance and using a very fine mesh or strainer run it under cool water for a few seconds to confirm all saponins being drained off.

2. Boil water/ veg stock and add Bayleaf & quinoa to It and allow to cook on a medium flame and cover and cook until done.

3. Allow steam to escape in between, stir couple of times and once cooked turn off the flame and allow to cool down in a open tray or plate.

4. In a mixing bowl, combine the other ingredients from olive oil to the lime to seasonings and spices and mix well, add in the veggies and quinoa just before serving and arrange in a serving bowl.

5. Garnish with assorted roasted nuts/seeds/fresh herbs and enjoy this delectable bowl full of goodness!

Chefs Variations:

For a non-veg variety- try adding hard-boiled eggs/ scrambled eggs to this bowl of goodness with additions like sliced salami or sausages.

For some veggie options- cubes of tofu lightly marinated with vinegar, mustard paste and honey, cooked soy chunks, gherkins, olives, saute mushrooms, vegan mock meat, etc.

2] Power Pack Quinoa ka Meetha

Ingredients:

• Quinoa- 1 cup, white or yellow.

• Water- 2 cups.

• Green cardamom-2 nos.

• Jaggery-50 gms, grated.

• Soy milk- 1 cup

• Coconut flesh or malai- ¼ cup, sliced.

• Assorted nuts- 2 tbsp. chopped.

• Raisins- 1 tbsp. chopped.

• White chocolate- 2tbsp.

• Peanut butter coconut cream- 1 tbsp. peanut butter + ¼ cup coconut cream to be mixed and used.

• Assorted seeds for garnish- 1 tsp

Method:

1. prepare all the ingredients for the dessert.

2. boil water, cook the quinoa until done with the green cardamom.

3. in a thick bottomed pan, heat up the soy milk, add the quinoa, jaggery, nuts, and simmer for 10-12mins.

4. once it starts thickening, add the coconut malai and turn off the flame, add in the white chocolate, peanut and coconut cream mix and stir well.

5. set the dessert into small individual bowls and garnish with assorted nuts and seeds and allow to chill for 30 mins before serving.

Chefs Variations:

Try the same dessert in a baked format by assembling all of the above in a baking dish and topped with brown sugar and diced pineapple and cherries, covered and baked, served warm with strawberry rabdi.

Another way to do this is by having Nutri cookie bars being crumbled up and add them to the layers in the serving glasses and also sprinkle little crushed praline along the way for the crunch, topping it with flambé fruits with brandy would be like cherry on the cake.

__________________________________________________

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai-based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Knacks of Upselling by Indraneel Tripathi

Ingredient Ideology | Sprouts: A bowl of Goodness & Health! BY: Dr. Kaviraj Khialani- celebrity master chef

It’s always good to have a varied choice of ingredients on our plate be it the fresh pick of the day or a simple meal keeping in mind the nutrient balance and colors to get appeased by and prepare the palate to a treat!

Sprouts are one of my all-time favorite choices to work with be it a breakfast or an evening snack or even a quick toss salad in minutes, it has always been a value-added pop in since it has a bunch of beneficial qualities that can help us to stay fit and be healthy.

I often came across guests who loved sprouts in various forms and would love one of your meals per day to include a good handful of them at their best ideally not to be cooked too much. Having tried a number of legumes and pulses in their sprouted form not only added a bit of spark into the new format of the dishes but also offered a single new variety per day to add into the recipes and present something better than the previous day.

For most of us, sprouts start from the green moong sprouts to the long Chinese version of the sprouts ones which go well into spring rolls, stir-fries & noodles.

Health Benefits of Sprouts:

To list a basic variety of sprouts from the moong, alfalfa, lentil sprouts, kidney bean sprouts, soybean sprouts, wheat sprouts to the black-eyed bean sprouts and the like there is a whole lot of variety available.

Sprouts are rich in folate, a good choice for pregnant women.

They also prevent constipation and keeps the track clear.

They are rich in fiber, vitamins like A, C, K making them a great source of nutrients

Sprouts are also rich in omega-3 fatty acids, zinc, magnesium, iron & calcium.

It is a rich source of enzymes and essentials for good health.

Sprouts also assist a lot in weight loss management, helps lower cholesterol.

Is a good immunity-boosting ingredient, low in fat.

It is also beneficial for our eyes, skin & bones, they not only increase the blood circulation but also prevents thickening of the blood.

Culinary Uses of Sprouts:

• Most of us love sprouting our own varieties and it’s fun to wait and see them germinate and grow in the muslin cloth and looking at them all set to be eaten is a great feel by itself.

• Chickpeas, red lentils like orange masoor, usal & the varieties are quite popular with us in Indian cooking as well.

• Sprouts can add well into soups, ideally the clear ones.

• Toss them up in a combination fashion in a light lemon, honey, ginger dressing & few bits of fresh fruits, tomatoes, etc on a bed of crispy lettuce is good to go.

• Some like it steamed a little as well with some add-on flavors like fresh basil, nuts, a few spices, sauces, etc.

• They are a good option to add into various stir fry recipes from the Chinese, to the Malaysian stir fry, the Mongolian hot pot also includes a good crunch from the sprouts.

• I also like to add them into a Buddha bowl, the Burmese Khow-Suey, and also into Thai curries as they just give me that perfect touch of crunch in them.

• Sprouts in a simple egg fried rice with spring onion greens taste good too.

• Sprouted choice of ingredients with cream cheese in mini cocktail samosas, veg cigars, stuffing for parathas, etc.

• Sprouts in a raita format with crushed peanuts and mint leaf with a touch of roasted crushed jeera are just awesome.

• Add a few sprouts to a coconut-based Indian style curry and have it with steamed white rice, it’s amazing.

• Sprouts with fresh methi in a pulao or a steamed rice preparation with tomato rice tempered with curry leaves and mustard seeds are simply awesome to have with a bowl of rasam.

Here are a couple of my recipes for our readers to try out and enjoy the spirit of sprouts!

Recipe -

1] Fruity Sprouts Salad

Ingredients

• Green moong sprouts/ or any of your choice- 2 cups,

• washed and steamed for 2 to 3 mins- optional.

• For the base of the salad:

• Assorted lettuce leaves- 2 cups

• For the body of the salad:

• Assorted sprouts- 2 cups

• Green/black grapes- ½ cup sliced

• Mint leaves- 10-12 nos

• Apple- ½ no, cubed

• Cucumber- ½ cubed

• Tomato-1/2 no, cubed

• For the dressing:

• Lime juice- 2 tbsp

• Black salt/ pink salt- 1/2 tsp

• Orange segments- ½ cup

• Olive oil-1 tbsp

• Honey- 1 tbsp

• Flaxseeds/ chia seeds/ pumpkin seeds- 1 tsp of your choice

• Black/green olives- 2 to 3 no for garnish

Method:

1. prepare all the ingredients for the salad.

2. in a salad bowl, combine together the sprouts with the other parts of the body of the salad.

3. add in the ingredients for the dressing and toss well.

4. prepare a bed of crispy lettuce leaves and portion it out.

5. add seeds/leaves or garnish as per choice and serve.

Chefs variations: for non-veg- can try boiled cubed eggs, sliced chicken sausages, ham, or salami.

Also try adding saute prawns, lobster, or crab meat as well in a salad with sprouts for a nice texture and crunch.

Also, try using a little garlic and ginger/ lemongrass/ basil and other fresh herbs as a part of the dressing.

Recipe-2 :

QUICK TOSS SPROUTS WITH PEPPERS

Ingredients

• Sprouts- 2 cups, assorted/ of your choice.

• Olive oil- 2 tbsp

• Garlic-1 tsp chopped

• Lemongrass- 3 to 4 pieces

• Red/green/yellow bell peppers- ½ each, cut into thin slices

• Shallots- 4 to 5 nos, peeled and cut into quarters.

• Broccoli- 4 to 5 florets- blanched

• Yellow zucchini- ½ cup, cubes

• Salt and pepper to taste

• White vinegar-1 tsp

• Soy sauce- 1 tsp

• Red chili sauce- 1 tsp

• Mixed herbs- 1 tsp

• Roasted crushed peanuts- 2 tbsp

• Spring onion greens- 2 tbsp garnish.

Method :

1. prepare all the ingredients for the tossed recipe.

2. heat oil in a pan, add in the shallots, onions and cook for 20 seconds, add in the veggies, sprouts and seasonings, sauces and toss well.

3. cook on a medium-high flame for 3 to 4 mins.

4. add in the peanuts and spring onion greens and serve hot.

Chefs variations:

Try adding sliced boiled chicken into the toss recipe.

Prawns, fish, assorted seafood also works well.

Marinated tofu or paneer can be a good choice too.

Try adding a little brown sugar and a little schezuan sauce to the same dish.

****************************************************************************************************************

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | The Praiseworthy Papaya By: Dr. Kaviraj Khialani- Celebrity Master Chef

A Popular fruit a favorite of most of us on the cart usually during our shopping, complete and wholesome, gives us a feeling of fullness & also helps in various activities of the body on day to day basis. Most of us like it just ripe and naturally sweet finds its way from a morning breakfast counter to a dessert platter as well, from the peel to the seeds to the pulp it’s a useful commodity overall with its composition being wow!

Known for growing abundantly around us all year around and reaching us in the raw form usually and as it ripens its aroma and texture get inviting and for me, it has always been worth the wait watching it get ready in my home kitchen and once it is, then it plates out to be a wonderful delight be it in the form of a juice of a smoothie concept or a simple fruit salad, or salsa the feel is so just amazing biting into it!

Health Benefits of Papaya:

• A good source of vitamin C and vitamin A.

• Beneficial for diabetics, great for the eyes.

• Powerful immunity booster

• Helps in weight loss management and is low in calories.

• Full of anti-oxidants and offers a good value into our body

• Protects against skin damage.

• Contains soluble and insoluble fiber for well being of our digestive tract.

Is often considered suitable before, during & after pregnancy thanks to high vitamin C and folate (Folic Acid) content, essential nutrients that help promote baby’s growth and development;

Papaya is low in energy and fat, making them a great choice for weight loss diets! It provides nearly three times as much fiber as 1/2 a cup of brown rice per serving.

Some tips on purchasing papaya:

To choose ripe papaya or papaw, lightly press underneath the stem and it will give to the pressure.

Papaya and papaw are fragile – a few dark spots or blemishes on the skin are normal and the fruit will still be of great quality, some of us even wrap it in paper and place in a cool dry place to mature up soon!

Ripen papaya and papaw in the fruit bowl and then store in the fridge and enjoy within two days. To get the best taste, remove it from the fridge and let it sit for around 5 minutes before enjoying it!

To speed up the ripening process, you can also place it in a paper bag with a banana as well, try this tip too!

Papaya is packed with flavor and highly versatile, pairing well with coconut, passion fruit, seafood, salads, curries, chicken, lime, lemon, mango, pineapple, ginger, kiwi, banana & berries.

Papaya and its Culinary Uses:

A great ingredient to use for making salsa for Mexican dishes goes well into a blender for a healthy shake or a smoothie its puree freshly made can be easily used to make a nice dressing for salads raw grated papaya, however, has been known to be a great meat tenderizer. Add papaya cubes to a bowl of fruit salad and it just elevates the taste, aroma & flavor to level next.

Raw papaya has also been found used in Thai salads like Som Tom salad. Papaya when almost ripe has also been steeped in a nice mild gravy as well. The skin, seeds, pulp, flesh overall have also been considered to be good for skin and facial treatment as well.

For a peppery substitute, don’t toss the papaya seeds, grind them and use in place of pepper and add a dash of them into your marinades or stir-fries.

Poach papaya and cranberries in a syrup of lime juice, cinnamon, star anise, sugar & water for a citrusy dessert, top it with some freshly whipped caramel cream.

Whip up a spicy papaya/papaw salsa by combining it with red onion, coriander, lime juice & red chilli, perfect for a nice cool day!

Here are a couple of easy recipes for all our viewers to try and relish as well!

P – A – W   Salad

An interesting combination of papaya, apple & walnuts being dressed in an easy and light nutty dressing]

Ingredients:

For the body of the salad:

• Ripe papaya- 2 cups, peeled and cut into medium cubes.

• Apple- 1 no, green or red, cut into medium cubes

• Walnuts- 8 to 10 nos. sliced.

For the base of the salad:

• Iceberg or any varieties of lettuce leaves- 1 cup

For the dressing of the salad:

• Olive oil- 1 tbsp.

• Honey- 1 tbsp.

• Ginger juice- 1 tsp

• Honey-  2 tsp

• Mint leaves- 8 to 10 nos.

• Roasted crushed cumin - ½ tsp

• Rock salt- 1 pinch

• Salt and pepper to taste

For the garnish of the salad

• Fresh herbs- 2 tsp

• Microgreens- ¼ cup

• Chia seeds-1/2 tsp

Method:

1. prepare all the ingredients for the salad.

2. in a mixing bowl, combine together the dressing ingredients, mix well.

3. add in the ingredients for the body as well and toss well.

4. assemble the lettuce leaves on a salad plate

5. place the salad in a small portion size

6. garnish appropriately and serve immediately.

Chef’s variations:

Try the same salad with pumpkin and mango combination, try adding some grapes

The dressing can be made with using fresh orange juice as well with papaya.

Try using variety of nuts and seeds for enhancing the nutrition of the salad.

Boiled chicken cubes with ripe papaya cubes can also be a good option.

Pa-Pa-Ya - Yogurt Punch

[ a refreshing power-packed beverage to start your day with and feel revitalized and active]

Ingredients

• Ripe papaya- 2 cups, peeled and cut into cubes

• Carrot- 1 no, peeled and grated/cubed

• Curd / yogurt- 1 cup, plain not sweet

• Honey- 2 tbsp.

• Soy milk/ milk- 1 and half cup

• Coconut milk- ½ cup 

• Mint leaves- 5 to 6 for garnish

• Cinnamon powder- 1 pinch for garnish.

Method:

1. prepare all the ingredients for the shake and keep them ready.

2. in a blender jar combine together all the ingredients cover and blend well to a smooth texture

3. pour the drink into a tall chilled glass and garnish and serve immediately.

Chef’s variations:

Try the same concept using papaya and mango pulp or juice with some chia seeds.

Combining together pear and papaya also would be great with some mint and sunflower seeds to top with.

Using a little peanut butter in the same drink also adds value and taste to the beverage.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Services Which May Decide If Guest Will return To Your Hotel Again by Soumyadeep Roy

LEADING THROUGH HOSPITALITY LEARNING - Salla Vijay Kumar

Success in any field, but especially in the hospitality business, is about working with people. No tabulation of dollars and cents can account for one immutable fact: business is a human enterprise; driven and determined by people. This neo-conservative impetus of the current manpower and their judicious placement in the interest of the organization and individual as a whole is an ideal solution to figure out a more accurate mechanism to estimate past, present, and future manpower obligations. The supply and demand therefore should be balanced with the skills and strategies associated with fostering and building better relationships, reaching out to people as a way to make a positive difference. The strategy is to look into the new segments of travelers and need developments. People have started valuing the importance of tourism and do not think it as an elitist activity.

It is a well-known fact that competition for survival and growth in the hospitality industry has been getting tougher. The lower supply of skilled manpower and the attrition (employees leaving and the vacant position not being replaced) are major issues arising in the core areas of the operations in hotels

The hotel industry has had a huge stimulus and identified many hotel schools that would generate educated securitized manpower on the forefront looking up to the bigger picture of the hotel industry for their career options. In accordance with the latest innovations and technology in the field of procedures laid down in hotels, the change expected is an assertive one, but the rate of change is huge. Hotel schools are growing rapidly through the massive expansion in the core areas of specialization and diversification of the mainstream into subsidiaries, the surplus generated is definitely invested back into the hotels in the form of technological upgrading, due to their vast availability of hotel school graduates.

As for the impact on the service sector, there has been a greater demand for an educated and skillful workforce even at the fresher / entrant level. The problem is that usually, the transition from the theory to the practical insight takes a longer period. This means the problem of the transition is partly institutional. Given this huge increase in the manpower supply, the big question for the hotels is the containment/ absorption into the mainstream. From the macro perspective, I think that a change in mindset a different direction is beginning to take place. It is true that a lot of other disciplines are approaching the graduates and creating a newer and broader horizon/ventures. As a result, moving to incorporate as many of the technical qualifiers of the graduates result to be the main ingredient of work as in any successful firm; needs a lot of up-gradation in terms of syllabus, infrastructure, technology, approach and more on the priority list. And as far as the multinationals are concerned, when they will get centrally managed activities right, they can be formidable competitors when the hotel schools are improving to compete in sync with assessing the customers’ needs and designing appropriate products and services through their education system and inline graduates.

But this is where the opportunity comes. The hotel industry wants the hotel schools to identify the key sectors that will be important to make the transition to greater sustainability share of the industry and the shared services are the result of efforts and means (both organizational and risk factor), definitely better service quality for the customer, though difficult to measure. The hotel industry has opened the way to the multinational chains into India, to invest in the hotel industry business looking for opportunities to expand with the technological advances from the western world, though with no set management style to be more service savvy.

Every one of us is involved in one or more ways for blending the work culture, which constitute from the hotel schools. One interesting fact is that, when we are absent from our workplace neither the work stops nor the proceedings in any manner, so what if you being physically and mentally present make a positive difference in the output? In other words, our sole existences at the work front need a virtual knack with a clearer status on the job duties and responsibilities through the actualization of a lawyer of self-conservation - to tide over the difficult, not being pressurized to fight for the betterment, into a virtual self; beyond the verdict of non-recognition, even after all the turmoil, sweat and blood you put in.

How to Identify and Evaluate What's Stressing You Out by Kaustav Sen

Kaustav Sen is a distinguished contributor.

Don’t just let stress build in the back of your mind. Take back control by bringing it front and centre.

1. Name the problem. Simply giving the problem, or cause of your stress, a name can begin the process of resolution. By identifying the specific problem, you eliminate all other possibilities, making it more concrete and manageable.

2. Examine your automatic thoughts. "Automatic thoughts" are the things you say to yourself without realizing it. When automatic thoughts are constructive, you cope well. However, when stress levels are high, you often subject yourself to negative messages that may or may not reflect the reality of the situation. These messages contribute directly to stress. It's rare that you stop to consider what you tell yourself, but your automatic thoughts reflect your internal assumptions and beliefs. Test your assumptions by tuning in to your automatic thoughts. What words pop into your mind? Write them down and look at them objectively. Often, you'll find that they're exaggerated; for example, do you use negative words (i.e., failure, disaster) to describe yourself or the situation?

3. Correct errors in logic and revise your assumptions. Examine your automatic thoughts for errors in logic. Instead of calling yourself a failure and assuming that a disaster will certainly occur, be objective and think constructively.

4. Develop alternative hypotheses. Even though you may leap to the worst-case scenario, there may be other hypotheses that could explain the situation. Try to think objectively.

5. Give yourself a reality check. The problem may not be as bad as it seems and easier to solve than you initially thought. While positive amounts of stress elicit clearheaded thinking, too much stress exaggerates reality. This causes our imagination to blow a small problem out of proportion. Look at a situation from as many different viewpoints as possible—what might initially seem disastrous could in fact offer exciting new opportunities.

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About The Author

Kaustav Sen

Cluster Director of Human Resources & Training at Crowne Plaza & Staybridge Suites Yas@AUH/HR Committee-Yas Plaza Hotels

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All views, thoughts, and opinions expressed in the text belong solely to the author, and not necessarily to the author's employer, organisation, committee or other group or individual.

DEBUNKING THE MYTHS ABOUT HOTEL INDUSTRY by Deepanshu Chawla

Deepanshu is a Certified Hospitality Trainer , a Six Sigma-Green Belt and has been associated with top luxury hospitality brands in India and the Maldives. He is instrumental in driving Employee Performance , Strategy , CSR and Talent Development.

Through his Youtube Channel, Deepanshu aspires to assist and coach students & passionate hoteliers by helping them reach peak performance and by creating content that is not only easily accessible but also one that creates a positive difference and adds value to the viewers.

Here’s his first video!

THE SMILE CONTINUES; Touch-less and distancing adhered. by Salla Vijay Kumar

THE SMILE CONTINUES

Touchless and distancing adhered

Into hospitality and one thing that never changes is the warmth of the smile. During the initial days of our education into the ocean of hospitality we were taught to always wear a plastic smile24 x 7 and the word ‘always’ at personal best, itself sounded a little artificial. We even didn’t know something like this is natural and acceptable. One couldn’t assess the plight of the hospitality professional personal inhibitions who was wearing that tailored genuine smile. It is synonymous to the armed personnel who lead a all time dedicated, community and selfless regime. Our smile here and their dedication there, builds the solidarity. 

Talk about being a customer to any hospitality service and we will experience the smile which is the soul of Indian Hospitality nerves. Through a genuine smile from the heart, we express the acceptance of welcoming and accommodating someone mostly unknown. We express a feeling of ‘may I assist you’. We express the confidence that you are here and everything is going to be just fine. Sit back and be a party to us. We socialize and support one another adapting and adjusting to the change in the current nuclear, joint and bonding of family set up, but the oneness is here to survive.Our acceptance of one’s positive and negative attributes, builds the Vasudeva kutumbam. 

The first positive operational obstacle is the omni presence that is said to spread smile even by not being there. We have volume of studies and literature on communication and barriers to communication. One among it is the telephone etiquettes. This is the most casual, running and swift part of any conversation. Don’t have to be there, to be there. You are at your casual best to converse. Did we know the on-listener can actually feel the smile in our first acknowledgement, like the first impression? The Digital smile. One should assess the willingness to listen, help or share communication. You don’t have to record your own conversations but confess that when you spoke to someone and he or she was sounding busy, rude or not hospitable, it spoiled your mood though for a short while. Vice versa is also true. Formally stated, Newton's third law is: For every action, there is an equal and opposite reaction. It is important to respect the person's position, time, necessity and the one thing everyone can do is to keep a smile in your talk because more than the words, the tone and poise of our talk, builds the dialogue.

In the face of the lockdown, we have come across the next situational hurdle in advent of the unprecedented lockdown and to counter the spread of the virus, when the world is shying off from human communication; it is advised to wear face masks whenever engaged in social front. Though a sustainable and health conscious intervention, we need a curtain raiser to showcase our smile across the face mask to our athithi. Now this is interpreting professionalism at its core and unanimously declares we are the best at spreading smiles. The Perceived adept Smile. So the hospitality smile across the pardah is a challenge accepted through to maintain the social physical distancing and still show the world “The Smile Continues”. 

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About The Author

Salla Vijay Kumar, a National Awardee is Sr.Lecturer with IHM Ahmedabad (An autonomous institute under Ministry of Tourism, Govt of India)

You can access all articles by the author at

www.hospemag.me/distinguished-contributors/salla-vijay-kumar

In Defence of the Burger; Eating beef to save the planet. The MOD Report by Eugene Conradie

In Defence of the Burger

Eating beef to save the planet

The MOD Report by Eugene Conradie

The meat industry will be obsolete in 15 years. This was the headline of a recently published CNBC interview with Impossible Foods CEO, Patrick Brown. The addition of a short quote - “That’s our mission” - hinted at the hyperbole of the headline, cleverly designed to grab attention.

In 2009, Mr. Brown left a distinguished academic career to pursue a solution to what he considers the world’s largest environmental problem: using animals to produce food. Following 7 years of research and development, Impossible Foods launched the Impossible Burger in 2016 to wide acclaim. 

The burger is the company’s first step toward its stated mission “to restore biodiversity and reduce the impact of climate change” with plant-based food. The premise being that animal agriculture is bad for the planet and plant agriculture is good. 

Killing the planet, one burp at a time

Estimates typically range from 10% to 18% of total greenhouse gases are released by animal agriculture. Beef production, in particular, is often cited as one of the major causes of climate change. Cattle produce methane as a by-product of digestion and, quite literally, are killing the planet, one burp at a time. 

Methane may be the posterchild for detractors of the beef industry, but it’s only one part of a trifecta of major issues. Water consumption and land degradation are the other two evils of this highly inefficient protein source. Beef production in developing countries is especially inefficient, producing as much as one ton of carbon per kilogram of beef. That’s ten times the average for the USA and Europe, where intensive farming practices reduce inefficiency. 

There’s no denying this presents a major challenge within the larger problem of climate change. The answer seems obvious: eat less meat. Indeed, meat consumption has decreased significantly in some countries thanks to increased awareness through films like Cowspiracy and Al Gore’s much publicized switch to veganism.  

All this begs the question, how much better is a plant-based diet for the planet?

The path lined with good intentions

The journal Science, in 2018, published a study of greenhouse gas emissions. It estimated food production leads to 26% of total emissions. 

Breaking this down further, animal agriculture and its associated land use accounted for approximately 47% of these emissions. Supply chains directly linked to food production is responsible for 18% of the emissions. It would surprise many that crop production, along with its associated land use, is responsible for as much as 35% of total food production greenhouse gas emissions.

The real jolt of reality, however, is the 47% figure attributed to animal agriculture includes fisheries. It turns out there’s hardly any difference in emissions between land-based plant and animal agriculture. 

Soy and rice, mainstays of the plant-based diet movement, happen to be two of the most environmentally unfriendly crops. High water consumption, increased land erosion and methane levels comparable to some forms of livestock farming are hallmarks of both rice and soy production. Nitrous oxide, one of the most potent greenhouse gases, from rice farming is as damaging as coal production by some estimates. 

Apart from environmental impact, soy production in South America is associated with widespread violence and the displacement of millions of people. The solution, it appears, is not quite as simple as eating less meat.

An old solution to a new problem

In his 2013 TED talk, Allan Savory describes culling 40,000 elephants as “the saddest and greatest blunder of his life”. Backed up by scientific research and good intentions, the cull was supposed to halt desertification in the African wildlife park he managed in the 1950s. Results ran contrary to scientific predictions and set Mr. Savory on a path of reconsidering established beliefs on land management.

His bold new direction would eventually lead to what he called “holistic management”. A new paradigm for effective land management, influenced by the writings of André Voisin and his own vast experience in the wilds of Africa. His brilliant insight was the role of roaming herbivores in effectively regenerating soil. Eventually, he would come to describe cattle as “the number one tool that can save mankind”.

Mr. Savory understood the importance of treating farmland as holistic ecologies, not simply as a means for production. The practical results of what is now commonly known as “regenerative farming” are astounding. Once barren stretches of rocky ground turn into lush, biodiverse fields of green in a matter of years. In locations around the world, from Zimbabwe to Mexico and even Saudi Arabia, holistic management has proven successful in regenerating lifeless stretches of land.

Perhaps the most surprising result is the ability of regenerative farms to sequester carbon. Studies have shown carbon neutral, even carbon negative, cattle farms are a reality when the land is holistically managed. 

In defence of the burger 

There’s no questioning the positive motives behind Impossible Foods and its competitors. Climate change is a real problem that demands real action, but good intentions don’t necessarily lead to correct solutions. 

The impact of intensive grain-fed beef production rightly hit the spotlight in the early 2000s as consumers became more environmentally responsible. Climate activists were quick to advocate plant-based diets as a socially and environmentally responsible alternative. Celebrities and politicians jumped on the bandwagon and soon major food chains, like Starbucks and McDonalds, took note. It appears the court of popular opinion has ruled against the cow.

Of course, the food and beverage industry has an important role to play. Sustainability is at the heart of the industry’s longevity, not to mention the ethical responsibility of conserving our only home. We must, however, choose our partners carefully. Sustainability does not always mean riding the wave of popularity.  

Appropriately sourced beef burgers are less damaging to the environment than plant-based imitation meat burgers. This is not a question of dietary preference, it’s a matter of making well-informed choices. Good intentions do not have to be shortsighted.

A new paradigm for sustainability

Popular opinion today is that human beings are bad for the planet. The common response is reducing our footprint is the best we can do. The unspoken reality is reducing our footprint means destroying the earth less quickly.

We don’t have to accept being less bad for the earth, we can actually be good for the earth. It is our habits, not our nature, that’s destructive and our vast potential for destruction is equalled by our potential for regeneration.

As an industry, we must do not what is expedient, but what is right. A true commitment to sustainability includes supporting regenerative farms. As it turns out, selling responsibly sourced beef burgers may help save the planet.

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Eugene Conradie is an award-winning F&B Director and industry columnist.

Always open to new ideas, Eugene can be found on LinkedIn.

He writes the awesome MOD report for us. Check out his page -

www.hospemag.me/distinguished-contributors/eugene-conradie