Tuesday, May 19, 2015

“EAT RIGHT FOR YOUR BODY TYPE”

Ayurveda–the science or the knowledge of life is known for its oldest medical systems on earth. It provides us with all the important information related to our weight, health and happiness which could be controlled by us. It has two aspects, one is preventive side and other is curative side. The preventive side focuses mainly on how illness could be avoided just by following right diet, meditation and yoga whereas the curative side consists of eight branches of medicine. 

Here we emphasize on the preventive side of Ayurveda as “Prevention is better than cure”. Ayurveda teaches us that one don’t require medicine, if they follow a right diet.

Ayurveda says that everything in this world is made of five elements which are Water, Earth, Fire, Ether and Air. These elements are energies made with finer molecules when combined form all life forms around us.

They vary from each other by their densities and vibration.
The lightest of them all is Ether with condenses to form Air. When air flows it creates friction which produces Heat or Fire.The fire creates moisture which condenses to form water, which ultimately condenses to become earth which is the densest elements.to keep healthy body we need to balance these elements. These elements are combined in various ratios to form three main energies or called Doshas.

These doshas are responsible for everything that happens in our body but it vary from one body to another as they are present in various proportions.
The three main doshas are:
· The Vata dosha is made of air and ether.
·  The Pitta dosha is made of fire and little  water.
·  The Kapha dosha is made of earth and water.

Most of us have two dominant doshas , or you can also have all three dosha balanced which is called tri-doshik but it’s very rare.
Before actually starting or following ayurvedic diet one need to find out which dosha they have.

To find out this a test been conducted in which all students were distributed with a set of questionnaire based on their body frame ,height, features, personality, appetite ,bowl movement etc.

Vata dosha and balancing diet for it

Vata body type is naturally slim, with a small frame both a predominating collarbone, delicate arms and slightly jutting bones.
Vata have excessive air in stomach which agitates the fire in body. Overeating should be avoided and one should consume small portions.one should eat on regular intervals as for vata people it’s hard to digest food.

They should-

     Have food which are sweet sour and salty and reduce consumption of bitter, astringent and pungent tastes.
·       Rice and wheat grains are best followed by oats.
·       Mung and red lentils are good.
·       Should avoid too many nuts and caffeine also carbonated drink and cold drinks.

Menu for Vata
·       Warm Sweet potato, Rocket and goat cheese salad
·       Green chicken, broccoli and pea curry with rice
·       Saffron and cardamom Rice Creams 


 Pitta dosha and balancing diet for it
They have medium build with good muscle tone and good complexion. They have good appetite and quite thirsty.
When imbalanced sweat a lot and start to develop disorders and liver problem.
They should-
·       Using ghee as fat medium.
·  Use more astringent, sweet and bitter food like coriander, coconut and asparagus.
·       Avoid intake of excess of salt, sourness, spices and oil.
·       Consume more lean meat.
·       Include lot of raw fruits and vegetables.
Menu for Pitta

·       Chicken, Fennel and broad bean salad
·       Risotto with pumpkin seed, mint and broad bean pesto
·       Simple lentil and coconut pudding



Kapha dosha and balancing diet for it
This body type is curvy with heavier frames, bigger bones, strong muscles and little extra body fat. When unbalanced they have poor digestion which leads to heaviness and lethargy after eating. They have frequent congestion, sinus problems, asthma or cold.

They should-
·       Consume more of vegetable proteins.
·       Increase intake of bitter foods, astringent and pungent food.
·       Avoid raw salad, refined sugar products, dairy products, nuts, cold and fizzy drinks.
·       Dink spiced teas and spiced lassi in summers.

Menu for Kapha Dosha
·       Hearty puy lentil and herb soup
·       Ayurvedic lentil curry with savoy cabbage and peas
·       Baked spiced stuffed apple

It is rare for us to have all these Doshas in balanced way in our body. The dominant dosha becomes one’s own dosha depending on which element is high in your body. For this one has to find out their own dosha and then follow and monitor their diet and it would definitely help one in living a healthy life.

Thursday, May 14, 2015

Technology is ever changing. Innovator and inventors are constantly striving to push the boundaries of science and technology, looking for that next amazing idea that will make our lives that much more comfortable.

So here's an idea; you walk into a restaurant and find yourself a table. Instead of waiting for the waiter (in know, ironic… isn't it??!!) you can place your order immediately. Instead of standing in queues like all other fast food joints, you  can relax on your table while the food comes to you. Oh and did I mention, there are NO WAITERS! Cool, right?

From the food bullet train restaurant in Tokyo (where the food ordered arrives on a bullet train) to Rogo's, the rollercoaster restaurant in Abu Dhabi (here the food takes a rollercoaster ride on the way to the guest) fully or predominantly automated restaurants have become all the rage in various parts of the world. You can order food at the touch of a button then relax while your food arrives. Even clearance of dishes is taken care of!! 

These restaurants are slowly gaining popularity because not only is the service quick and efficient, it is also safer as the number of food handlers is greatly diminished. Not to mention, it looks really cool when you see your food travelling towards you!! There are places where there is no human intervention at all, robots have been designed to replace people. This concept isn't all that new, it was attempted in the US in the 1970's in outlets that were referred to as Automats, where all the food was served out of vending machines. A similar concept has been tried and implemented in Japan, called the Shokkenki. But fully automated restaurants are a more recent trend. Automated restaurants have been opening in many countries. Examples include Fritz's Railroad Restaurant in Kansas City, Missouri, Výtopna (Railway Restaurant), a franchise of various retaurants and coffee houses in Czech Republic; Baggers Restaurant in Nuremberg, Germany, FuA-Men Restaurant, a ramen restaurant located in Nagoya, Japan, Hajime Robot Restaurant, a Japanese restaurant in Bangkok, Thailand, the Dalu Robot Restaurant in Jinan, China; Haohai Robot Restaurant in Harbin, China, Robot Kitchen Restaurant in Hong Kong, Rogo's, the Rollercoaster Restaurant in Abu Dhabi. Robot Palace, the first robot restaurant of India is due to open this year in capital city, New Delhi.

Monday, May 11, 2015

FOOD STYLING


Chefs are the creative minds behind today's food businesses. They are the most skilled individuals of their kitchens, and their artistic approach and decisions shape their establishments. Many chefs also play a major role in managing the kitchens, the day's service, preparation of different dishes, and supply ordering. Chefs also oversee the complete food operations apart from preparing the food. Apart from all this today chefs have to be “STYLISTS” who can create visual impact in his customers who first see and then consume the food prepared by him / her. In today's world each profession has its own definition so as food styling. By this small write up on food styling I will try my level best to delve into tips, tricks, and information on how to style mouth watering food using elements of art & design. If one has to define the job of a food stylist then it is simply a person who makes food look beautiful. It is always understood that the food stylists work in a studio rather than a kitchen but actually speaking a professional food stylist transforms his kitchen into a studio. Being a food stylist is a very fascinating but challenging career. A Food Stylist is only as good as the last photo or commercial, so it requires an individual who is detail-oriented, organized, and focused and at the same time should be able to combine artistic vision with culinary skills to make food look as enticing as possible.     
                                   

Incredible styling of food should actually tell a story to the viewer. Telling a story gives the food the most required quality 'acceptance', and will allow the chef to make an intimate and unique connection with the consumers. When the customers look at the food or a steaming plate it actually reflects different carefully constructed elements of art and design which a chef has put into the presentation. These elements are the key to making the food most appealing. Food styling revolves around a central point of arranging the food to look its best and also prepare the food to its most maximum appeal. In other words the food styling the job is more or less that of a beautician of the culinary world. A food stylist generally accepts numerous challenges, add a new definition each day with creativity brings in variety with each move and always plays and paints the food as the presentation surface becomes a canvas. Hence it is commonly said that food stylists prepare the food to feed the eyes and  
imagination.

Though food styling sounds very simple and easy, actually it's a complex job.  They are responsible  for finding unusual ingredients and preparing food so it looks freshly made and appetizing for non edible purposes and use the best, rarest and fresh ingredients to make the food look beautiful along with taste, texture and aroma for edible purpose. The foundation of food styling is in using the freshest and most beautiful ingredients available, contrary to popular assumptions and expectations. In short one can say that food stylists are extremely passionate about what they do and especially about food. Their only quality is their love to cook and create colorful plated masterpieces, all with an eye for detail. From artfully placing food to selecting the overall setting, food stylists need to know all of the tips and tricks for specific types of projection weather the food styled by them is for consumption in a famous restaurant or for the visual media etc. 

Chef's who actually take up food styling as their specialization should have extensive knowledge of how food acts, both aesthetically and scientifically. Also they need to have a thorough know how about the props, right equipment, latest preparation techniques, arranging the food on the surface and also the consumers acceptability. The best food stylists are judged by their creative capacity and love for food. Just strong cooking skills will not help and knowledge of the edible art and design is very crucial in this career. A stylist's goal is to bring out the inherent beauty of the food and food styling is akin to a musical dance revue. The recipe is the musical score, and the chef becomes art director and the entire process is handled by the team which choreographs the eating experience. A professional stylist readies the star of the show, and the service staff brings up the house lights and conducts the final harmonious performance with total focus on the guest who is consuming the beautifully designed food.




Excerpt taken from Chef SUDHAKAR N RAO'S aticle