w w w. i g e n p l u s . c o m

T H E P L U S I S S U E N O. 1 2 | N O V 2 0 2 0 | 2 5 0 I N R

IntroductionHello, our young readers!

We are excited to welcome you on-board for another edition

of ‘The Plus’. This month we have attempted to tickle your

taste-buds and nudge your noses to explore the depths and

dimensions of Indian Food. We believe food is not a mere

item you consume but a wholesome experience all of us

relish, create, and understand.

In this issue, you will go on a journey to various parts of the

nation to understand the essence of Indian cuisine, the

significance of home food, and the art of cooking. You will

also understand the Ayurveda of Food, farming as a form of

entrepreneurship, and a lot more.

This November marks the preparations and celebrations

of Diwali, the significance of food and festive delicacies can

all be more relished. As you exchange Puran polis and

Chakri, Gujias, and Ladoos, we capture food, fun, and frolic

as the mood of this month.

We will be back with another issue next month. Meanwhile,

we would love to hear from you. Your suggestions, ideas,

feedback submissions are all welcome. This magazine is an

effort by IGenPlus to reach you, teenagers, and be rest

assured, we are here for you!

EATINDIANFOODAND

CURRY ON!

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CONTENTS

Letter from the CEOp 3

Concept Note: Superfoodsp 5

In Conversation Withp 9

From the Reader’s Penp 16

Games Cornerp 21

Ayurveda and Indic Foodp 23

Baba Ka Dhabap 25

Cooking As A Life Skillp 27

Careers for Food Loversp 29

Farming as Entrepreneurshipp 33

This Day, That Yearp 35

Letters of the Pastp 37

Thank us Later!p 39

Subscribe The Plusp 42

Teenspirationp 43

CREATIVE EDITOR:VIKAS SRIVASTAVAvikas@igenplus.com

AYUSHEE CHAUDHARYayushee@igenplus.com

CREATIVE DESIGNER:MUNMUN AGGARWALmunmun@igenplus.com

CONTENT CONTRIBUTORS:AYUSHEE CHAUDHARY NISHTHA NARANGMEHAK GUPTA

GUEST CONTRIBUTORS:

SIYA GUPTA, 13The Plus reader, Competition Winner

Letter from the CEO

Namaste,

The magazine this month is delicious. It talks about the

food, the history and the relevance of eating the right

b i t e a t t h e s u i t a b l e t i m e i n t h e a p p r o p r i a t e position.

S o u n d s t o o m u c h ? We l l i t m i g h t b e . W h o w e a r e i s

d e t e r mined by the type of food we eat along with

people around us, time, our personal actions and space.

Thus, it becomes important for each one of us to be

informed about the food we are consuming and how it

affects our living.

T h i s m a g a z i n e i s a n e f f o r t t o g i ve yo u a n i n f o r m e d

i n t r o duction and encourage you to adopt a h e a l t h i e r

l i f e s t y l e . I t i s a l s o i m p o r t a n t t o k n o w t h e j o u r ney of

the one vegetable which is lying in your refrigerator.

Where does that one seed come from and how did it

reach your plate? Did you ever think a b o u t i t ? I f n o t ,

t h i s m o n t h , t a ke o u t s o m e t i m e a n d i n t e ract with the

farmers, vegetable vendors and your mom to know how

their relationship with the food and how they see it.

We hope this magazine gives you a perspective, to look

at those tiny bites we eat while scrolling phones or

watching TV with more respect and dignity.

Love,

Soumya

MUNMUNAGGARWAL

AYUSHEE CHAUDHARY

MEHAKGUPTA

PANKHURIMITTAL

NISHTHANARANG

VIKASSRIVASTAVA

SUMITSINGH

HARI KIRAN VADLAMANI

S O U M YA AG G A R WA L

T H EI G P

FA M I LY

03

You are what you eat.

so don’t be fast, fake or cheap!

SuperfoodSuper health or super sales?

These are some of the headlines that have made way into all of our screens

some time or the other. Superfoods have become the buzzword of not just

the health industry but also the internet; so much so that we encounter a

new food item being coronated as a superfood every week or two.

Superfoodsfor

weight loss

Superfoodsfor

a healthy diet

Winter Superfoods Power

Foods

10 best

superfoods

WHAT IS A SUPERFOOD ANYWAY?

Oxford dictionary defines it as a nutrient-rich food considered to be especially beneficial for health and well-being. To put it simply, superfoods are nutritional p o w e r p l a n t s , o r a s s o m e r e f e r t h ey a r e t h e s u p e r h e r o e s o f t h e p l a n t w o r l d (because these are usually plant-based). Just how superheroes fight crime, superfoods are said to fight nutrient deficiencies.

THAT’S COOL, THESE MUST BE RARE?

Well not really. Another difference between superfoods and superheroes is that superfoods don’t come wearing a cape or a mask. They don’t arise when there is a deficiency, rather many of them can be found in your kitchen.

05 06

THEN WHY IS IT THE BUZZ OF THE TOWN?

Well as we have become more aware of the need to focus on our health, most of us end up turning to the internet for healthy lifestyle tips instead of being observant about our everyday habits and making an informed choice about our actions. The superfood trend exploits the fact that with superfoods in your diet, you can reduce the risk of chronic diseases and transport to a healthy life.

DO WE REALLY HAVE SUPERFOODS THEN?

Yes, foods that are healthy for your body and allow you a balanced intake are superfoods. The foods that are connected to your roots (your region and your f a m i l y ) a r e t h e o n e s t h a t c a n s e t yo u f r e e f r o m i l l n e s s e s a n d w e l l t h a t i s a superhero quality. And most of these can be easily found just in your kitchen, in your backyard, and in your grandmother’s wisdom. Just pay close attention.

BUT HOW DO I KNOW IF IT’S A SUPERFOOD?

Harvard School of Public Health stated in a report that there’s no scientifically based or regulated definition for a superfood, but generally, food is promoted to superfood status when (a) It offers high levels of desirable nutrients, (b) Is linked to the prevention of a disease, or (c) Is believed to offer several simultaneous health benefits beyond its nutritional value. The American Heart Association also states that there are no standard criteria or an approved list of superfoods. Even most dieticians refrain from using the term as it is seen as more of a marketing gimmick.

07 08

THREESTREET VENDORS

THREESTREET VENDORS

In convowithIn convowith

09 10

C h a n d a n i s t h e t h i rd ge n e ra ti o n i n h i s fa m i l y i n t h i s s t re e t food business in Delhi which was by h i s g ra n d -f a t h e r i n 1 9 7 6 . H i s g ra n d f a t h e r w h o h a i l e d f r o m Mu ra d a b a d i n Utta r Pra d e s h s ta r te d p i c ke d - u p m a k i n g go l ga p p e a t a s h o p h e wo r ke d a t a n d d e c i d e d to s ta r t h i s ow n ve nt u re . In 1 9 8 6 , C h a n d a n’s fa t h e r co nti n u e d , fo l l owe d by C h a n d a n’s e l d e r b rot h e r i n 2016. And for two years , Chandan has b e e n f o l l o w i n g t h e i r f o o t s t e p s . C h a n d a n a n d h i s b i g b rot h e r b ot h c u r r e n t l y d o t h e s t r e e t f o o d b u s i n e s s b u t h a v e s e p a ra te s ta l l w h i c h t h ey p u t i n d i ffe re nt l o ca ti o n s i n D e l h i . C h a n d a n i s c o n t e n t w i t h h i s w o r k a n d r e m e m b e r s i n a f u n m a n n e r h o w a t ti m e s p e o p l e u s e d t o s n e a k a w a y w i t h o u t p a y i n g w h e n i t u s e d to b e t o o c r o w d e d . H e w i s h e d t h e g o v e r n m e n t p r o vides a location for their sta l ls . For now he usual l y fi n d s a s p ot i n S a nt Na ga r a re a of D e l h i .

CHANDANDelhi

TO THE TASTE OF LIFE

We usually go to YouTube and Google to look for a recipe by

one of the better known household names or some of those

Master Chef style food items. Have we ever thought about

asking our favourite “chaat waale bhaiya” for the recipe? We

all swear by our favourite street food items, be it an Aloo Tikki

Chaat in Delhi, a hot dosa or idli in Bengaluru, the Vada Pav in

Mumbai, Dabeli in Pune or a Puchka in Kolkata.

We talked to some of the street food vendors who are out for

work in this post-COVID world to give you a glimpse of their

lives and journeys. After reading these, we hope you will be

nudged to pay your favourite street food vendor a visit and not

just grab a chaat but also a quick chat on how they are doing.

Read on!

TO THE TASTE OF LIFE

12

Sanjay a n d h i s n i e c e h a v e b e e n s e l l i n g S a m o s a s i n Hyd e ra b a d s i n ce 2 0 0 7 a t t h e i r s t a l l c a l l e d R a m a d e v K e S a m o s a y n e a r B a r ka t p u ra C i rc l e . “ We a re o r i g i n a l l y f ro m Ra j a s t h a n . Ba c k i n o u r v i l l a ge i n C h u r u n e a r B i ka n e r, I u s e d to go to s c h o o l b u t e d u ca ti o n n eve r i nte re s te d m e . S o a fte r 8 t h Sta n d a rd I s to p p e d s t u d y i n g b u t I s ti l l wa nte d to d o s o m e t h i n g fo r mys e l f . S i n ce m a ny of o u r re l a ti ve s s ta ye d i n Hyd e ra b a d , we t ra ve l l e d d ow n s o u t h a s go i n g to a c i t y wa s co n s i d e re d d o i n g s o m e t h i n g b i g i n t h e r i s hte d a a r i s a m a j ( s o c i e t y ) . W h e n I c a m e h e r e , I s t a r t e d w o r k i n g u n d e r m y m a s t e r j i , a d i s t a n t r e l a tive, who used to make and se l l Samos a s . A p a r t f ro m S a m o s a y, we a l s o m a ke ka c h o r i , j a l e b i , p a ko d e , m oti c h u r l a d o o , g h a a ti , p a a p d i a n d m a ny m o re . S a n j a y i s co nfi d e nt t h a t y o u c a n ’ t fi n d s u c h c l e a n l i n e s s a n y w h e re e l s e i n Hyd e ra b a d .

Puneet h a s a m i n i te m p o s ta l l i n W h i te fi e l d a r e a o f B e n g a l u r u a n d s e r v e s a m u l ti p l e v a r i e ti e s of D o s a f ro m t h e t ra d i ti o n a l Ma s a l a , Ra va , Mys o re D o s a s to t h e o n e s w i t h a t w i s t i n fl a vo u r s l i ke Pa n e e r Ma s a l a D o s a , S c h e z wa n D o s a , C h e e s e co r n D o s a , Mu s h ro o m D o s a a n d m a ny m o re . I t h a s b e e n m o re t h a n a ye a r s i n ce P u n e e t fi xe d h i s p l a ce h e re . “ I a m o r i g i n a l l y f ro m Ba n ga l o re o n l y b u t I s ta r te d my wo r k i n Mu m b a i . Afte r I co u l d n ot c l e a r my 1 0 t h s ta n d a rd , I we nt to Mu m b a i w h e re my u n c l e u s e d to d o t h i s D o s a b u s i n e s s . I i n i ti a l l y o b s e r ve d h i m , t h e n I s t a r t e d w i t h s e r v i n g p e o p l e , m a k i n g c h u t n eys a n d eve nt u a l l y I l e a r n e d m a k i n g d o s a p e r fe c t l y a n d t h e d i ffe re nt va r i e ti e s of i t . Afte r a b o u t 3 ye a r s of l e a r n i n g , I s ta r te d my wo r k i n Mu m b a i a n d wa s t h e re fo r 7 ye a r s a fte r w h i c h I m ove d b a c k to Ba n ga l o re . I a m h a p py a n d s a ti s fi e d w i t h my wo r k , i t b r i n g s m e j oy. I d o n’ t h a ve a ny p a r ti c u l a r a m b i ti o n b u t I wa nt to co nti n u e to s e r ve a n d h o p e fo r t h e b u s i n e s s to e x p a n d .”

SANJAYHyderabad

PUNEET GOWDABengaluru

11

THE ART OF FOOD AND SERVICE

The taste, diversity, affordability, hospitality and the easy accessibility that is

present in the various cities of India when it comes to food, is known all over the

world. Every Indian has a street food that he/she swears by. Each of us would have

had at least one debate over the best tasting matra kulcha, dhokla, samosa, bhajji,

dosa, momos in our college where students from various states of the nation study

together. However, the “quick and easy” favourites that fill our stomachs, satisfy

our tongues, bring a smile on our faces or tears of spice are not as easy and quick

to prepare as we tend to look at them.

Puneet is a street food vendor from Bengaluru whose stall claims to have 99

varieties of Dosa. Sanjay who hails from Rajasthan and now sells Samosas among

other delicacies in Hyderabad, reiterates that it takes years of careful observation

and learning to reach a point when you know “to add masalas in the right amount,

frying at the right temperature and most of all do it with utmost cleanliness.”

Chandan who has a chaat cart in Delhi has been doing this business for generations

and he remembers how his grandfather spent 4 years learning the art of cooking

before he started his own business.

“ It is not something you learn overnight . If you want to do well , you have to spend t ime mastering the food i tem you

wish to cook and sel l . It took me about three years to learn how to make so many variet ies of dosas properly , excluding the init ial years of just observing & serving ,”

- Puneet Gowda

THE ART OF FOOD AND SERVICE

13 14

PANDEMIC EFFECTFLAVOUR OF WARMTH

It is warming to observe that most vendors choose the service of food for the satis-

faction it gives them in serving people. “Being in a job that allows us to fill so many

people’s stomachs and at the same time sustain our family for generations, only

makes me see the positives of my work,” claims Chandan who has a stall of Gol

Gappe, Tikki, Papdi in Delhi.

While the right amount of ingredients make their snacks lip-smacking, it is the

emotion that they put behind every plate they prepare, which adds a dash of the

flavour of love that keeps people coming back for more.

(Preparing food i tems is also an art) "Just l ike any other art or knowledge , i t is not less .

Every foodie only blesses the maker. And those blessings carry the spirit of wealth ,”

- Sanjay

खाना बनाना भी एक कला हंै !India is known for its streets filled with the tempting aroma of spices and a large

variety of street food found in every corner of its cities.

As the sun begins to set and birds start returning to their nests , many Indian streets come to l i fe as

several carts , small trucks loaded with del ic ious streetfood ready to serve , start bordering the streets .

At least this was the case before the p a n d e m i c o f c o r o n av i r u s h i t t h e w o r l d .

However, street food vendors have now started to come back even if it is for a

shorter duration and in a spread out manner. Most of us tried our favourite

street food at home during lockdown but could not match the taste of our

favourite stall . While we had the luxury for trial and error at our home, many of

these street food vendors were hit hard by the pandemic which completely

brought their work to a standstill .

Almost 60% of Sanjay’s sales were down. With colleges and schools closed, no

more students crowd around his stall and many people are still not preferring

to eat outside. Chandan says he gets an average of just 10 customers these days

and Puneet shares that he packs up early now because of low turnout. However,

they are all hopeful as some office goers and those in residential areas have

started to purchase. And corona could certainly not dampen the spirits of these

vendors who still welcome their customers with a warm smile accompanying

their hot serving, going back home content to be able to serve people in their

capacity.

FLAVOUR OF WARMTH PANDEMIC EFFECT

15

From Reader’s PenSiya Gupta is a 13-year-old, Grade 9 student, studying in Uttam School for Girl, Ghaziabad,

Uttar Pradesh. She participated in "Poet of the Millennium", an online competition organized by IGenPlus, and won the competition for her beautifully expressed thoughts in the form of the

poem on Animal Abuse, titled ‘They and I-We?’ Siya hopes her message reaches far and wide, ‘For I wish to be Ideating, Creating and Wielding my Pen.’ Read on her poem.

Staple ingredients of Indian cuisine like

potato, tomato and chilli don't have Indian origin.

They were brought to India by the Portuguese.

The first Indian restaurant in the USA was opened in the mid

1960s. Today, there are around 80,000 Indian

restaurants in America.

According to Indian Food Theory, our food

has 6 different flavours: sweet, salty, bitter, sour,

astringent and spicy.

Pepper is known as the king of spices because it goes well

with everything.

DID YOU KNOW?FOOD FOR THOUGHT

THE FOOD MAP OF

INDIA

17

Credits:indiatimes.com

If we were to send you on an Indian food sojourn, how

many days would you really need to just taste all the

varieties of food items that can be found in India? Difficult

to comprehend right?

India, if not anything, has been the most known for its

uniquely diverse food culture and the habits pertaining to

it. Unlike the fine dining of the West, where the sound of

clinking crockery is considered as uncivilized, Indian

food culture is a loud celebration in itself. Living in

India, one realizes that food is often eaten socially, in

groups, to enhance the experience. This comes with

reverential hospitality, associated with serving food, in

Indian households.

Indian cuisines date back over 5000 years. Each region has its own traditions, religions,

and culture that influence its food. Historically, India, being a melting pot of several

foreign cultures, colonies, and trade routes has both influenced and been influenced by

Mongolian, Persian and Chinese cuisine, among others. However, the common thread that

has invariably, for centuries, given Indian food its flavor and aroma is the distinct mixing

of spices. The mixing of spices in the rasoi (kitchen) is as varied as the Indian people and

the available foods of each region. However, from Indian households to local street food,

from dhabas to fine dining restaurants - what binds India and its food culture are its

world-famous Masalas - one of the most important parts of India’s day-to-day food where

dal, rice, curries, chutney, achaar - all comprise different combinations of masalas.

The other ingredient which makes Indian food Indian is the ‘Desi Ghee’- a type

of clarified butter, which flavors almost all food from cooked vegetables to parathas to

dosa and podi (chutney). The argument with Indian mothers about the benefits of this

superfood (ghee), is a spoon full of debate you can never win.

Chilies, mustard seeds, gram flour, coconut, and curd are other popular ingredients

present in almost all types of Indian cuisine.

Food choice in India varies across north, south, east, and west. Every state, every city will

have its own flavours and versions of the lip-smacking dishes. From chapati and naan

being preferred in the Northern states to rice and coconut being favourites in the South,

from the traditional spicy curries of Western India to rice, milk, and seafood in the East,

India has a distinct food experience with every new place you visit.

You can visit Mumbai and have a vada pav with the spicy chutney or quench your seet

tooth with mishti doi or roshogulla in Kolkata, fill yourself up with a Chole Bhature in

Delhi or a chaat for your soul or relish the Sambar, dosa or idli in Bengaluru. You will even

encounter a difference in taste and style in the different cities falling in the same region,

that’s how vast and diverse is the canvass of Indian food. And to capture it in a few words

can never do enough justice.

The best way to discover food and savor each regional taste is only by exploring and travelling through the local streets of Bharat.

And if one ever wonders how is it that a nation with such diverse cultures, languages,

regions has remained intact - the answer in most cases will be its Food.

19 20

Games Corner

ACROSS:

1. Once known as the "poor man's wheat", this is now acclaimed as a carb-burning grain.5. Its a fruit, its a nut, its a carbohydrate, its a vegetable vegan meat, its a whole meal in itself, or just a snack. This all in one increases longevity.6. One of the most consumed food item. A spoonful of this is a must with all your chapatis, curries, etc.7. It's white, it's cold, it has multiple benefits and is what completes the Aloo Tikki Chaat.

DOWN:

2. The humble Indian Gooseberry. A translucent green fruit very rich in vitamin C.3. Rich in iron, calcium, fiber and vitamin D, this is among a less known stable of India's IT city.4. This golden (yellow) spice has been our grand mother's secret for any sickness and lately trending as the golden latte.

Dosa

Chocolate Cake

Noodles

Momos

Dlagona Coffee

Pizza

Banana Bread

Cookies

Pasta

Samosa

Dhokla

Paneer

Pani Puri

Jalebi

For Answers, keep a tab on our social media! Check page Keep A Tab

Ayurvedaand

Indic Food

Ayurveda is not only a knowledge system of medicine and health in India but has also been a way of understanding food and nutrition. Ayurveda divides the human constitution into variations of three basic types referred to as ‘doshas’. The food itself is seen as being of three kinds:

Saatvik (calming)While, Saatvik diet is a strictly vegetarian diet which includes seasonal fresh fruit, ample

of fresh vegetables, whole grain, pulses, sprouts, dried nuts, seeds, honey, fresh herbs,

fresh milk, and dairy products. (Sounds like the diet of your health-conscious friend,

right?) These foods are said to raise sattva or our consciousness levels. A sattvic person is

calm, peaceful, serene, amicable, full of energy, enthusiasm, health, hope, aspirations,

creativity, and balanced personality.

Rajasik (stimulating)A Rajasik diet mainly consists of food that has spices and is rich in taste. Energy stimulat-

ing food such as onion, garlic, deep-fried foods, coffee, tea, refined food items, sugary

foods, and chocolates can be categorised as Rajasik. These food items give instant energy

for a brief period, but ultimately we get to experience an energy low or stress as well. In a

way, a Rajasik diet can be looked at as a foodie’s paradise.

Tamasik (sedating)A Tamasik diet chiefly consists of reheated or chemically processed foods, such as eggs,

meat, alcohol, cigarettes etc. A dominantly Tamasik quality diet is said to disturb the

mind-body equilibrium. This type of diet is said to feed the body at the cost of the mind.

According to Ayurveda, food, is further divided into 6 tastes or shadrasas

sweet, sour, salty, bitter, astringent, pungent

Each rasa must be given its due in a diet and has a special place according to various

seasons. For example, one tries to eat light and cooling food in summer, while heavier and

warming food is preferred in winter.

Ayurveda hence has a wide range of philosophical implications basing its source texts in

Sanskrit. For example, the Sanskrit word for “taste”, rasa, is also the word for “emotion”,

implying the continuity between food and states of mind. In other words, Indic thought

has long seen human state of mind and the food that it eats as deeply interlinked. This

thought and the way of life has sustained the people of India healthily for centuries and

exploring the same roots for a healthy life can be a way forward that our contemporary

world should consider.

23 24

BA

BA

KA

DH

AB

A

While we all know how destructive and despairing social media

has come to be, the internet this month did something heartwarming.

The biggest casualty of covid has been the small and local street

eateries that provide food to the daily commuters in the city. One

such small eatery which was badly hit by the covid situation was

Baba Ka Dhaba run by a poor old couple in Malviya Nagar, Delhi.

However, after a video, shot by a rare customer, of them in tears

went viral on the internet - people from all over the city started to

pour in to eat the food prepared by the old couple. Suddenly, their

d e s p a i r i n g t e a r s t u r n e d i n t o j o y a s t h e y o v e r n i g h t g o t b u s y

preparing food for hundreds of people who started to crowd. Not

only this, in over 24 hours the poor old couple received lakhs of

d o n a t i o n t h r o u g h o n l i n e p ay m e n t t o s u s t a i n t h e i r s m a l l f o o d

b u s i ness. The old couple who have been married since the age of 5

(yes, 5!) have stayed together and worked hard all their l ife to

sustain their livelihoods, by selling fruits, cooking food, and serving

daily office goers. Their journey as a couple has been that of

struggle to make ends meet. However, this was one of those times

which showed that social media when used rightly can be a tremendous

source of abundance. The old couple blessed the people who

poured in and the entire nation - happiness and long life. Through

the story of Baba Ka Dhaba, we request our readers to go out and

visit their local food eateries - especially those that are being run by

the old and are in need of customers to sustain.

FOOD AND LOVEG O TO G E T H E R !

MATHEMAGIC3 D AY S O N L I N E V E D I C M AT H S C A M P

F O R 1 3 - 1 9 Y E A R S O L D

presents

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27 28

Cooking as a Life-Skill:The Art of Cooking

I t i s o f t e n s a i d t h a t a f o o d i e i s n o t t h e o n e w h o e n j oy s e a t i n g -

w h i c h p e r h a p s eve r yo n e d o e s - b u t ra t h e r t h e o n e w h o e n j oy s

c o o k i n g a n d s e r v i n g f o o d a s w e l l . To k n o w o n l y t o e a t w i t h o u t

k n o w i n g t o c o o k o r t o s a v o r d e l i c a c i e s w i t h o u t k n o w i n g

w h a t creates a particular taste is to know food incompletel y.

T h e u n d e r s t a n d i n g o f f o o d , i t s t a s t e s , a n d i t s s i g n i fi c a n c e i s

h e n c e b e s t r e a l i z e d by t h e o n e s w h o h ave a l ove f o r c o o k i n g -

w h o s e e t h e k i t c h e n a s a c h e m i s t r y l a b w h e r e a v a r i e t y o f

t a s t e s a r e c r e a t e d t h r o u g h l a b o u r a n d l ove . To r e a l i z e t h e a r t

o f c o o k i n g i s t o a p p r e c i a t e t h e k i t c h e n a n d t h e o n e s w h o s p e n d

a s i g n i fi c a n t a m o u n t o n i t . T h i s i s t r u e e s p e c i a l l y w h e n o n e

s t a r t s o b s e r v i n g t h e q u e e n s o f t h e k i t c h e n i n I n d i a n

h o u s e h o l d s - o u r m o t h e r s . T h e r e i s s o m e t h i n g a b o u t a

m o t h e r ’ s f o o d a n d ‘ g h a r k a k h a n a’ w h i c h w e u s u a l l y r e a l i z e

o n l y w h e n w e s t a r t t o l i ve o u t s i d e t h e h o m e . I f o n e o b s e r ve s ,

t h e i n g r e d i e n t s a d d e d a r e ‘ s w a a d a n u s a r ’.

The food here is not prepared instructively out of a recipe but intuitively out of one’s heart - with a desire to serve the best flavour to the

fami l ies and the guests who come by. I n t o d ay ’ s w o r l d , w h e n m o r e w o m e n a n d m e n r i g h t l y s h a r e

equal space in the public and as gendered roles begin to d i s s o l ve ,

i t b e c o m e s i m p o r t a n t t h a t t h e k n o w l e d g e a n d t h e v a l u e w h i c h

t h e k i t c h e n a s a p l a c e o f c o o k i n g o f f e r s , a r e n o t l o s t . T h e fi r s t

s t e p t o w a r d s p r e s e r v i n g t h e a r t o f c o o k i n g i s f o r b oy s a n d

yo u n g m e n w h o h ave b e e n ra i s e d w i t h a r e p u l s i o n t o w a r d s

k i t c h e n l a b o u r, t o t a ke r e s p o n s i b i l i t y f o r l e a r n i n g a n d

a p p r e c i a t i n g t h e k i t c h e n a s t h e c o r e o f eve r y h o m e .

Cooking is not sole ly a duty that the females should abide by, cooking is a sk i l l , i t has a

sc ience to i t , i t i s a form of art , an exper ience, and a survival tool as wel l .

T h i s l i f e s k i l l c a n s ave yo u m o n ey n o t by avo i d i n g o u t s i d e f o o d ,

b u t a l s o e n s u r e yo u b e t t e r p hy s i c a l a s w e l l a s m e n t a l h e a l t h .

T h i s i s w h y c o o k i n g b e c o m e s a f u n d a m e n t a l n e c e s s i t y

b i o l o g i c a l l y a s w e l l a s p hy s i o l o g i c a l l y a n d s o c i a l l y.

E ve n t h o u g h c o o k i n g h a s p e r s i s t e n t l y b e e n a s s o c i a t e d w i t h

w o m e n , w e m u s t n o t i c e t h a t m a ny o f t h e f a m o u s c h e f s a r e

m e n . C u l i n a r y t o u r i s m h a s a t t r a c t e d m a j o r a t t e n t i o n a n d

c o n t i n u e s t o s e e g r o w t h . T h i s c a n b e a s i g n i fi c a n t d r i ve r i n t h e

e c o n o my o f a ny p l a c e . N o t o n l y t h a t , m o r e i n f o r m e d a n d

i nvo l ve d c o o k i n g ex p e r t s c a n f u r t h e r c o n t r i b u t e t o n av i g a t i n g

a t t e n t i o n t o w a r d s l o c a l i n g r e d i e n t s .

H e n c e , I t b e c o m e s e s s e n t i a l t o b e g i n t o s e e c o o k i n g n o t

m e r e l y a s a m e d i o c r e j o b b u t s o m e t h i n g a s a h i g h l y v a l u a b l e

s k i l l f o r s e l f a s w e l l a s t h e l a r g e r s o c i e t y t h a t e n h a n c e s yo u r

p e r s o n a l ex p e r i e n c e a n d a l s o a l l o w s yo u t o a d d v a l u e t o t h e

l i ve s o f o t h e r s a l o n g s i d e l e t t i n g yo u b e a s u s t a i n a b l e h a n d i n

t h e e c o n o my.

Chef

W i t h a d e g r e e i n f o o d s t u d i e s y o u c a n c h o o s e t h i s d o m a i n w h e r e y o u

h a v e t o a d v i s e p e o p l e a b o u t h e a l t h a n d n u t r i t i o n t o h e l p t h e m a i m f o r a

h e a l t h i e r l i f e f o r t h e m s e l v e s b a s e d o n t h e i r b o d y r e q u i r e m e n t s , b o d y

f u n c t i o n i n g , t h e p l a c e t h e y s t a y i n , t h e p r o f e s s i o n t h e y a r e i n , e t c .

Nutritionist / Dietician

29 30

The job of a chef involves creativity, hard work and is all about the techniques,

ingredients, nutrition, recipes and flavors. A chef has to know all the aspects of

food and beverages, including the presentation. As the name itself says ‘head of

the kitchen’ hence, a chef has to keep himself/herself updated on the latest

managerial and administrative skills of running the kitchen apart from the skills

in creating tempting and innovative dishes.

CAREERS FORFOOD LOVERS

I f yo u a re a fo o d i e a n d wa n t to m a ke a ca re e r i n a n d a ro u n d t h e wo r l d of fo o d , yo u d o n’ t n e ce s s a r i l y h a ve to b e t h e b e s t

i n co o k i n g o r b a k i n g , yo u co u l d l ove fo o d a n d m a ke a p ro -fe s s i o n a ro u n d i t i n s i d e o r o u t s i d e a k i tc h e n . He re a re a fe w

p a t h s to d i s cove r yo u r s e l f a s a n e x p e r t o n fo o d .

31 32

O r g a n i c f a r m i n g i s g a i n i n g a w a r e n e s s e s p e c i a l l y i n u r b a n s e t - u p s a s

m o r e a n d m o r e p e o p l e a r e s h i f t i n g t o t e r r a c e - f a r m i n g o r b a c k y a r d

f a r m i n g . I f y o u a r e s o m e o n e w i t h a d e e p i n c l i n a t i o n t o w a r d s p l a n t i n g

a n d y o u d o n ’ t m i n d g e t t i n g y o u r h a n d s d i r t y i n t h e s o i l t h e n y o u c a n

t a k e y o u r i n t e r e s t a t a n e n t r e p r e n e u r i a l l e v e l b y t a k i n g u p a n a g r i c u l -

t u r a l d e g r e e o r c e r t i fi e d c o u r s e s i n s u b j e c t s l i k e b u s i n e s s a g r i c u l t u r e ,

f a r m m a n a g e m e n t , p l a n t s c i e n c e , a g r i c u l t u r a l e c o n o m i c s , e t c . This new

food scientists

A food scientist's role involves research, developing and testing different

ingredients and foods, to ensure they are safe for consumption. They combine

their knowledge of l ife and physical sciences to create new technologies and

methods of food production, processing, and packaging.

S k i l l s r e q u i r e d f o r a c u l i n a r y t o u r g u i d e a r e p u b l i c s p e a k i n g , t r a v e l i n g ,

u n d e r s t a n d i n g d i f f e r e n t c u i s i n e s , k n o w i n g a l l a b o u t f o o d a n d m i x i n g

w e l l w i t h n e w p e o p l e .

Culinary tour guide

This new generation has taken blogging to a new and different level altogether.

Today, having a food blog can earn you quite a lucrative income. You can share

your experiences at a particular restaurant, review food items, connect with

other food enthusiasts or even share all your new recipes with the world. However

fancy it may look, content creation brings together your writing, photography,

presentation, and creative skills and certainly a knowledge of ingredients.

#foodtour

ORGANIC FARMING

FOOD BLOGGER

FARMING ASENTREPRENEURSHIP

However, as the awareness about organic farming is gaining momentum,

people are beginning to see the entrepreneurial side of farming.

Several Agri-tech startups, Farmer producer organizations (FPO), and

Agri-storage companies have sprung lately. This brings hope that the Indian

youth is beginning to see farming as not just an occupation of the past but in all

probability a creative entrepreneurial venture of the future that tabs skills,

innovation, knowledge, and technology.

Fa r m B i l l sU n t i l n o w, t h e I n d i a n f a r m e r s h ave b e e n c o m p e l l e d t o s e l l t h e i r p r o d u c e a t

the MSP (minimum support price-decided by the government) to the middlem e n

a t t h e i r l o c a l m a n d i . H o w e v e r, l a s t m o n t h i n S e p t e m b e r 2 0 2 0 , t h e I n d i a n

g o v e r n m e n t c l e a r e d t h e F a r m b i l l s .

W i t h t h e s e f a r m b i l l s , I n d i a n f a r m e r s w o u l d n o w h a ve t h e f re e d o m t o s e l l t h e i r p ro d u c e d i re c t l y t o a ny b o d y a n d a ny w h e re a c ro s s t h e S t a t e s e ve n a t a p r i c e h i g h e r t h a n t h e M S P. The Indian government, buying a fixed amount of food

grains at a fixed price from the farmers not only left the farmer poor but resulted

in over 16% wastage of agricultural produce generating a loss of approximately

Rs 90,000 crore annually.

However, there are several challenges which the farmers have to face. One is

the farmers are yet not in the position to negotiate higher prices and are prone

to be dominated by private sector monopolies. Farmer Producer Organizations

(FPOs) are needed to allow the farmer more control when it comes to pricing.

O t h e r m a r ke t f a c i l i t i e s , i n f r a s t r u c t u r e , a n d a w a r e n e s s i s a l s o n e e d e d t o

i n t e grate the farmers into a wider market.

33 34

I n d i a n A g r i c u l t u re h a s b e e n t h e b a c k b o n e o f I n d i a ’ s e c o n o my. Fa r m i n g a s a c u l t u re h a s

a l w a y s re m a i n e d a c e n t ra l o c c u p a t i o n i n t h e I n d i a n s u b - c o n t i n e n t . H o w e ve r, f a r m i n g h a s

c o n t i n u a l l y s e e n p o ve r t y. I n c re a s i n g l y, f a r m i n g a s a n o c c u p a t i o n h a s s u b s i d e d w i t h e ve r y g e n e ra t i o n . S i g n i fi c a n t f a r m e r s m i g ra t e t o c i t i e s f o r b e t t e r j o b s w h i l e o ve r 3 , 0 0 , 0 0 0

f a r m e r s h a ve re p o r t e d l y c o m m i t t e d s u i c i d e i n t h e p a s t c o u p l e o f d e c a d e s . L e s s t h a n 2 % o f t h e

f a r m e r ’ s c h i l d re n t o d a y w i s h t o b e f a r m e r s . O n e o f t h e m a j o r re a s o n s w hy a g r i c u l t u re -

d e s p i t e b e i n g t h e m o s t e s s e n t i a l h u m a n a c t i v i t y, h a s re m a i n e d a l e s s i n c o m e - g e n e ra t i n g

o c c u p a t i o n i s t h a t f a r m i n g h a s n e ve r b e e n e n c o u ra g e d t o b e a n e n t re p re n e u r i a l a c t i v i t y.

T h e re a re m a ny exa m p l e s w h e re p e o p l e a re t a k i n g u p l a r g e a re a s o f l a n d a n d c o nve r t i n g t h e m i n t o f a r m s , p ro d u c i n g a n d s e l l i n g a va r i e t y o f f o o d i t e m s .

P e o p l e a r e a l s o d o i n g t e r r a c e - f a r m i n g o r b a c k y a r d f a r m i n g t r y i n g t o u n d e r s t a n d t h e p ro c e s s o f f a r m i n g i n a b e t t e r m a n n e r a n d s e l l i n g t h e p ro d u c e a s a s o u rc e o f a d d i t i o n a l i n c o m e .

M a ny e n t re p re n e u r s a re a l s o c o l l a b o ra t i n g w i t h f a r m e r s , e q u i p p i n g them with advanced technology and better knowledge, thus expandi n g t h e i r b u s i n e s s e n d e a vo r s .

I n t e r n a t i o n a l S y m p o s i u m o n N u t r i t i o n w a s o r g a n i s e d f r o m N o v e m b e r 2 5 t o N o v e m b e r 2 7 , 1 9 9 3 , t o m a r k t h e p l a t i n u m j u b i l e e c e l e b r a t i o n s o f N a t i o n a l I n s t i t u t e o f N u t r i t i o n , H y d e r a b a d . T h e i n s t i t u t e c e l e b r a t e d b y o r g a n i z i n g m u l t i p l e s c i e n t i fi c a c t i v i t i e s t h r o u g h o u t t h e y e a r 1 9 9 3 , c u l m i n a t i n g i n t h i s s y m p o s i u m . T h e i n s t i t u t e p r o v i d e s e v i d e n c e - b a s e d i n p u t s o n f o o d a n d n u t r i e n t c o n s u m p t i o n p a t t e r n s ; d i e t a r y g u i d e l i n e s ; r a i s e s a w a r e n e s s ; i n fl u e n c e s p o l i c i e s s u c h a s I n t e g r a t e d C h i l d D e v e l o p m e n t S e r v i c e s ( I C D S ) , M i d - d a y M e a l ( M D M ) p r o g r a m m e t h r o u g h N a t i o n a l N u t r i t i o n p r o g r a m m e s , e t c .

N a ti o n a l I n s ti t u t e o f N u t r i ti o n ( N I N ) w a s f o u n d e db y S i r R o b e r t M c C a r r i s o n i n t h e y e a r 1 9 1 8

a s ‘ B e r i - B e r i ’ E n q u i r y U n i t i n a s i n g l e r o o m l a b o r a t o r y a t t h e P a s t e u r I n s t i t u t e , C o o n o o r, Ta m i l N a d u . W i t h i n s e v e n y e a r s , t h i s u n i t e x p a n d e d i n t o a " D e fi c i e n c y D i s e a s e E n q u i r y " a n d l a t e r i n 1 9 2 8 , e m e r g e d a s f u l l - fl e d g e d " N u t r i t i o n R e s e a r c h L a b o r a t o r i e s " ( N R L ) . I t w a s s h i f t e d t o H y d e r a b a d i n 1 9 5 8 . A t t h e t i m e o f i t s g o l d e n j u b i l e e i n 1 9 6 9 , i t w a s r e n a m e d a s N a t i o n a l I n s t i t u t e o f N u t r i t i o n ( N I N ) .

To d a y , t h r o u g h i t s 1 0 0 y e a r s o f e x i s t e n c e , N I N h a s c o n t r i b u t e d t o n u t r i ti o n s c i e n c e a n d

p o l i c y i n t h e c o u n t r y .

This Day, That Year

WHAT

PlatinumJubilee ofNational

Institute ofNutrition

WHEN

25thNovember

1993

35 36

F o o d o f t e n fi n d s w a y n o t j u s t t o a p e r s o n ' s s t o m a c h b u t a l s o t o h i s / h e r h e a r t p r e t t y much because of the experience that it p ro v i d e s . N o m a t t e r t h e v a r i e t y o f f o o d i t e m s t h a t i s a v a i l a b l e , a l l o f u s h a v e o u r f a v o u r i t e s . A m e r i c a n p u p p e t e e r, J i m H e n s o n w a s a l i f e - l o n g f a n o f b r e a k f a s t c e r e a l . C r ø ø n c h y S t a r s , a b r e a k f a s t c e r e a l b y ' P o s t C e r e a l ' o f N o r t h A m e r i c a w a s r e l e a s e d i n 1 9 8 8 .

T h e b o x f e a t u r e d t h e S w e d i s h C h e f f r o m T h e M u p p e t S h o w ( c r e a t e d b y H e n s o n ) , w h o d e s c r i b e d t h e c e r e a l a s

" c i n n a m o n n a m o n y ".

T h e p r o d u c t w a s b r i e fl y l a u n c h e d a f t e r w h i c h H e n s o n h a d w r i t t e n a l e t t e r, i n c h a r a c t e r a s t h e S w e d i s h C h e f , t o t h e S w e d i s h Tr a d e O f fi c e i n 1 9 8 3 a f t e r t h e y r e q u e s t e d a n a p p e a r a n c e f r o m h i m a t t h e ‘ I n t e r n a t i o n a l Fa n c y Fo o d a n d C o n f e c t i o n S h o w ’ i n Wa s h i n g t o n t h a t y e a r, t h e l e t t e r c o n t a i n e d t h r e e c o m m e r c i a l i d e a s f o r a S w e d i s h C h e f b r e a k f a s t c e r e a l . R e a d t h e l e t t e r :

Letters of the PastI LOVE MY

muppet life!

37 38

A t a t i m e w h e n t h e d i g i t a l m e d i u m h a s

b e c o m e a treasure chest for knowledge, one of

the best ways to learn more about food is by

watching documentary films. When times are

uncertain, food can be your best companion at

home. Here are a few suggestions from our side

which we hope will nudge you to explore the

aromas of your kitchen.

Have fun!

Thank Us Later!

ENHANCEYOUR

KNOWLEDGEOF FOOD1 2

3 5

4

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ONLINE COMPETITIONpresents

At an age when kids are often attracted by processed food items available at supermarkets, ten-year old Kicha is busy creating his own delicacies. Kicha A.K.A Nihal Raj from Kochi, son of Rajagopal Krishnan and Ruby Rajagopal, found his love for baking at a very early age when he was just about five years old. He has also become a YouTube sensation and the youngest chef-entrepreneur in the world.

What makes him more special is that Kicha doesn’t want to be a regular chef but an astronaut chef. He wants to go to space and cook and also has an idea to invent an oven, which resists gravity. Kicha has been following his love for cooking all while loving to share his passion with the world through social media. He was even called to showcase his cooking skills in the popular Ellen DeGeneres show.

Facebook has acquired the rights to Raj’s Mickey Mouse Mango ice-cream video, paying him $2,000. Kicha and his parents have donated part of his earnings from Facebook to autistic children in Kerala. Currently, Kicha keeps himself busy with his videos of “food review” and “cook with Kicha”. When not busy with that, he is learning some advanced cooking lessons from Marriott chefs in his home town of Kochi.

THE YOUNGESTCHEF-ENTREPRENEURIN THE WORLD

#Teenspiration

KICHA-

-

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