Asianet Newsable

Bengaluru Chicken Shops Closed on September 4: Janmashtami and Protest Explained

Zetan Kumari — Thu, 03 Sep 2026 10:46:22 +0530

Bengaluru's non-veg fans, we've got some important news for you. On account of the Krishna Janmashtami festival, there will be a complete ban on animal slaughter and meat sales across the city this Friday, September 4. The Greater Bengaluru Authority (GBA) has put out an official order about this. This is a yearly practice to respect the religious sentiments of the festival.

So, what exactly is closed?

According to the order issued by the authority:

All slaughterhouses in the city, both legal and illegal, have been ordered to stop all activities.
Shops selling chicken, mutton, beef, and fish must remain shut for the day.
Even hotels and meat stalls are not allowed to sell any raw meat.

Don't Even Think of Breaking the Rules!

Officials have been given strict instructions to enforce this ban. The GBA has given a clear warning: if anyone is caught secretly slaughtering animals or selling meat on September 4, they will face a criminal case and other tough legal action as per the city's laws.

This isn't a new thing, by the way. The city usually puts a temporary ban on meat sales on important days like Krishna Janmashtami, Mahavir Jayanti, Ganesh Chaturthi, Gandhi Jayanti, and Sarvodaya Day. Officials are asking both the public and meat sellers to cooperate with the order.

How to Cook Healthy Meals With Less Oil: 10 Expert Tips That Make Food Just as Delicious

Zetan Kumari — Wed, 02 Sep 2026 18:15:40 +0530

Want healthier meals without giving up flavour? Discover expert tips and simple cooking techniques to reduce oil, from sautéing and roasting to steaming, while keeping everyday dishes tasty.

Everyone wants to be healthy and cut down on oil, but nobody likes bland food, right? Many people think less oil means less taste. But celebrity chef Ranveer Brar recently shared a secret. He explained how you can cook tasty and healthy food with very little oil, without losing any flavour. Let's check out his awesome tricks.

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Most of us use big oil cans and pour directly into the pan. This makes us use way more oil than we need. So, first things first: ditch that big container! Switch to a bottle with a small, narrow opening. This gives you better control and stops you from accidentally pouring too much oil.

Another tip is to splash some water while tempering. Use very little oil, and once the seeds crackle, sprinkle a few drops of water. This stops the spices from burning.

Lastly, after cooking, you can skim off the extra oil floating on top of curries. The flavour is already in the food, so this just cuts out extra calories.

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Here are more great tips:

Use non-stick or cast-iron pans to save up to 70% oil.
Use an oil spray bottle for even coating.
Steam veggies before doing a light tempering.
For deep-fried items like samosas, an air fryer can cut oil by 80-90%.

Using less oil is great for your heart, as it helps lower bad cholesterol (LDL) and control blood pressure (BP). Since 1 spoon of oil has about 120 calories, it helps with weight control. It also improves digestion by reducing acidity, gas, and bloating.

Also read: Rice, Chapati or Jowar Roti at Night? Which Is Healthier Dinner Choice? Explained

Want Soft And Fluffy Idlis At Home? Follow These Simple Tips For Better Results

Zetan Kumari — Sat, 29 Aug 2026 14:17:31 +0530

Want soft and fluffy idlis at home? Discover simple tips for preparing, fermenting and steaming idli batter to get light, airy and perfectly soft idlis every time.

Sometimes, our idlis turn out hard as a rock. Other times, the batter doesn't ferment properly, and they come out flat. But don't worry! If you just pay a little attention to the rice-dal ratio, soaking time, and how you grind and ferment the batter, you can get idlis as soft as jasmine flowers.

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First, wash the idli rice 3-4 times and let it soak for about 2 to 3 hours. You should also soak sago and fenugreek seeds in separate bowls. For the urad dal, you only need to soak it for 30 minutes just before grinding. There's no need to soak it for a long time. Pro Tip: A good ratio is 4 cups of idli rice to 1 cup of whole urad dal. Always use the same cup to measure both.

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Start by grinding the soaked fenugreek seeds in the grinder. Next, add the urad dal and grind it until it becomes light and frothy. This step is the key to getting fluffy idlis. Remember to add water little by little, not all at once. Using cold water will help make your idlis even softer. After this, grind the rice to a slightly coarse texture, like rava. Note: Some people also like to add a bit of fenugreek along with the urad dal while grinding.

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Now, mix the ground urad dal and rice batters together. Add some rock salt and mix it well with your hands. Let this batter ferment for at least 8 hours. When you're ready to make idlis, don't over-mix the batter. Just stir it gently before pouring it into the idli plates. Important: Make sure the water in your idli steamer is boiling before you place the plates inside. This makes the idlis really soft. After they are cooked, wait a few minutes for the steam to settle before taking them out. This way, they won't break and will come out perfectly soft.

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If you really want flower-soft idlis, you don't need to add any special ingredients. The Food Safety and Standards Authority of India (FSSAI) guidelines also say the same thing. The real secret to soft idlis is in the basics: how long you soak the rice and dal, the way you grind the batter, and how long you let it ferment. These are the most important factors for softness.

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Fatty Liver, Colorectal Cancer and Gut Infections: Why India's Digestive Disease Burden Is Changing

Asianet Newsable English — Tue, 01 Sep 2026 17:30:08 +0530

India is facing a double burden of digestive diseases as fatty liver, colorectal cancer and chronic gastrointestinal disorders rise alongside H pylori, intestinal worms. Obesity, diabetes, unhealthy diets and delayed diagnosis are driving the shift.

India is seeing a major shift in its digestive health burden. While improvements in sanitation, vaccination and public health have helped control several infectious diseases, metabolic and lifestyle-related conditions are rising rapidly.

Doctors say the country is now dealing with both old and new challenges at the same time. Persistent infections such as Helicobacter pylori and intestinal worm infestations continue to affect millions, while fatty liver disease, colorectal cancer, inflammatory bowel disease and coeliac disease are becoming increasingly common.

The changing pattern will be a key focus at the World Congress of Gastroenterology (WCOG) 2026, scheduled to be held in India for the first time from September 30 to October 3 at Yashobhoomi in Dwarka, Delhi.

One of the biggest concerns is the rapid rise of fatty liver disease. An AIIMS-led systematic review and meta-analysis found fatty liver disease in 38.6 per cent of Indian adults and 35.4 per cent of children.

The condition occurs when excess fat builds up in the liver. It is closely linked to obesity, type 2 diabetes, high blood pressure and other metabolic problems.

What makes fatty liver particularly worrying is that it can progress silently. Many people may have no obvious symptoms until significant liver damage has already occurred.

A recent study also found clinically significant liver fibrosis in one in four people with type 2 diabetes, highlighting the close link between metabolic disease and liver health.

India included fatty liver disease in its National Programme for Prevention and Control of Non-Communicable Diseases in 2021 and later introduced guidelines to help detect it at the primary-care level. However, doctors say screening and early awareness remain major challenges.

Rapid urbanisation and changing lifestyles are playing an important role.

Sedentary jobs, reduced physical activity, unhealthy diets and rising obesity have increased the risk of metabolic diseases. Diets high in refined carbohydrates, processed foods and unhealthy fats can also contribute to obesity and insulin resistance.

India's growing burden of diabetes is another major factor. The combination of diabetes, excess body weight and hypertension increases the risk of fatty liver and its complications.

Doctors say treatment alone will not be enough. Prevention, healthier diets, regular exercise and early screening will need to become a larger part of the country's healthcare approach.

Colorectal cancer is another growing concern. India recorded an estimated 40,430 new colorectal cancer cases among men and 24,433 among women in 2022.

Doctors are also reporting more cases among younger adults.

The reasons behind this trend are complex and may involve changes in diet, obesity levels, physical inactivity and other lifestyle factors. Greater access to diagnostic tests may also be leading to more cases being identified.

Experts say one major problem is the tendency to ignore early warning signs. Blood in the stool, unexplained weight loss and persistent changes in bowel habits are sometimes dismissed as minor digestive problems.

Doctors stress that symptoms lasting more than two or three weeks should be medically evaluated rather than ignored.

Old infections have not disappeared

Despite the rise of lifestyle-related diseases, India continues to face a significant burden from gastrointestinal infections.

Helicobacter pylori, a bacterial infection linked to peptic ulcers and an increased risk of gastric cancer, remains widespread. Intestinal worm infections also continue to affect children and can contribute to anaemia, poor nutrition and impaired growth.

This creates what doctors describe as a double burden. The health system must continue addressing infectious diseases while also preparing for a growing number of chronic illnesses that require long-term monitoring and treatment.

Conditions such as coeliac disease and inflammatory bowel disease, including Crohn's disease and ulcerative colitis, are also being diagnosed more frequently.

A community-based AIIMS study found coeliac disease in around one in 96 people in northern India.

Experts say some of the increase may be due to better awareness and improved diagnostic facilities. However, changing environmental and lifestyle factors may also be contributing.

For patients, delayed diagnosis can make these conditions more difficult to manage. Symptoms such as persistent diarrhoea, abdominal pain, bloating, unexplained weight loss and blood in stools should not be repeatedly ignored or treated without proper evaluation.

The focus must shift towards early detection

India's changing digestive disease burden shows why prevention and early diagnosis are becoming increasingly important.

Doctors say the country has skilled specialists and advanced medical technology, but many patients still seek help only after symptoms become severe.

The message from experts ahead of WCOG 2026 is clear: persistent gastrointestinal symptoms should be taken seriously.

Early testing can help identify fatty liver disease, cancer and chronic digestive disorders before they cause major complications. At the same time, healthier lifestyles and stronger public awareness could reduce the risk of several metabolic diseases.

As India continues to fight old infections, it must also prepare for a future in which obesity, diabetes, fatty liver and digestive cancers form a much larger part of the country's healthcare burden.

(With inputs from agencies)

Craving Malaysian Chicken Sambal? Try This Easy Recipe With Simple Ingredients At Home

Zetan Kumari — Sat, 22 Aug 2026 10:18:27 +0530

Learn how to make Malaysian chicken sambal at home with this easy step-by-step recipe. Tender chicken is cooked with a spicy, aromatic sambal for a bold and flavourful Malaysian-style meal.

Chicken Sambal is a super popular dish in Southeast Asian countries like Malaysia and Indonesia. It has a unique flavour profile—spicy from chillies, tangy from tamarind, and a hint of sweetness from palm sugar. Its deep red masala and amazing aroma make it totally different from our usual Indian chicken curries. Here's how you can make it perfectly at home.

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Here's what you need:

Chicken: 500 grams (cut into small pieces)
Dried red chillies: 10 to 12 (seeds removed)
Shallots: 15 (or 2 large onions)
Garlic: 8 cloves
Ginger: 1-inch piece
Thick tamarind paste: 2 tablespoons
Palm sugar or jaggery: 1 teaspoon
Kaffir Lime Leaves: 3 (torn)
Cooking oil: 4 tablespoons
Salt and turmeric powder: as needed

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First, soak the dried red chillies in hot water for 15 minutes and drain.
Then, put them in a mixer with shallots, garlic, and ginger.
Grind them into a coarse paste without adding too much water. A smooth paste won't give you that authentic sambal texture.
For an extra kick, you can add half a teaspoon of lightly roasted shrimp paste (Belacan).

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Take the chicken pieces and marinate them with a little turmeric powder and salt for 15 minutes.
Next, heat some oil in a pan and fry the chicken until it's about 70% cooked and lightly golden. Don't cook it fully.

This trick keeps the chicken juicy and helps it soak up the masala better later on.

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In the same oil, add the chilli paste you prepared and sauté it on medium heat. You need to be patient here.
Keep sautéing until the raw smell of the chillies is completely gone and you see the oil separating from the masala.

This step is what gives the sambal its signature colour and taste.

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Once the oil separates, add the thick tamarind paste, palm sugar, and salt to taste.

The magic of sambal comes from the perfect balance of three flavours: the spice from the chillies, the tang from the tamarind, and the slight sweetness from the sugar. When you add the Kaffir lime leaves, your kitchen will start smelling like a Southeast Asian restaurant!

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Now, add the fried chicken pieces to the masala. Lower the heat, cover the pan, and let it cook for 5 minutes. This allows the chicken to absorb all the amazing flavours. Before serving, you can squeeze a little lime juice on top. This Chicken Sambal tastes incredible with hot coconut milk rice (Nasi Lemak), ghee rice, fried rice, and even chapatis!

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Would You Eat Here? Ahmedabad's 72-Year-Old Restaurant Serves Chai Beside Graves

Divya Danu — Tue, 25 Aug 2026 20:51:40 +0530

Unique dining experiences are becoming increasingly popular, with people searching for more than just good food. They want a story, an unusual setting and something worth remembering. In Ahmedabad, one restaurant has been offering exactly that for decades.

At Lucky Restaurant, also known as New Lucky Restaurant, diners can sit down for a cup of chai and bun maska while old graves stand just a few feet away from their tables. For some, the idea may sound unsettling. For others, it has become one of Ahmedabad's most fascinating and unusual landmarks.

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Where graves became part of the restaurant

Located in the Lal Darwaja area, Lucky Restaurant has been serving customers since the 1950s. The story goes that the establishment began as a small tea stall on land that contained old graves.

Instead of removing or disturbing them as the business expanded, the owners built the restaurant around them.

Today, the graves remain part of the dining area. Small metal railings separate them from the tables, while customers sit nearby, drinking tea, eating bun maska and carrying on with everyday conversations.

The unusual arrangement has become the restaurant's defining feature.

Graves are cleaned and decorated every day

The graves are not treated as props or simply as part of a marketing gimmick. According to the restaurant's long-told story, staff members clean the graves every morning and decorate them with fresh flowers as a mark of respect.

Over the years, locals have also associated the restaurant with good fortune. The graves, rather than being viewed purely as a reminder of death, have become woven into the identity and folklore surrounding the old eatery.

That combination of everyday food, local belief and an unusual setting has helped Lucky Restaurant build a reputation far beyond Ahmedabad.

Interestingly, the restaurant has achieved much of this fame through word of mouth. Its story has travelled from one visitor to another, while photographs and videos shared online have introduced the place to a wider audience.

A favourite of M. F. Husain

Lucky Restaurant also has a connection with celebrated Indian painter M. F. Husain, who was known to visit the establishment, according to a report by the Times of India.

One of Husain's paintings has long been associated with the restaurant's interior, adding another layer to the story of a place already filled with character and history, the TOI repot added..

Despite its fame, the food remains simple. Chai and bun maska continue to be among the best-known items associated with the restaurant.

There is no elaborate fine-dining concept. The appeal lies in the contrast: an ordinary cup of tea served in an extraordinary setting.

Cemetery cafés are not unique to Ahmedabad

Ahmedabad's Lucky Restaurant is unusual, but the idea of eating or drinking near burial grounds is not entirely unique.

In cities such as Berlin, cafés have also been established in or near cemetery spaces, including old chapels and former cemetery buildings. These places often offer visitors a quiet environment away from busy streets.

The experience is usually presented less as something frightening and more as an opportunity for calm, reflection and a different relationship with spaces traditionally associated with mourning.

A place that continues to divide opinion

Not everyone is comfortable with the idea of a restaurant operating around graves. Some people have criticised such businesses as disrespectful to the dead.

Others see Lucky Restaurant differently. For them, it is part of Ahmedabad's local history, where an old burial site and a bustling food joint have existed side by side for decades.

Perhaps that is why the restaurant continues to attract attention. Visitors arrive for the chai and bun maska, but they leave with a story.

At Lucky Restaurant, a simple tea break comes with something few dining experiences can offer: a table beside history, mystery and a reminder that life and death sometimes occupy the same space.

So, would you want to have chai and bun maska here?

Curd Not Setting Thick Enough? Try Grandma’s Simple Leaf Trick For Better Results

Zetan Kumari — Mon, 31 Aug 2026 17:14:56 +0530

Want thick, creamy curd at home? Discover a traditional leaf-based kitchen trick along with simple tips that can help you get a firmer, better-set homemade curd.

These days, even with expensive milk and no added water, the dahi often turns out watery. But back in our grandmothers' time, they made curd as thick as a cake without any fridges. If you want that same texture, just follow these simple tricks. Adding a few special leaves will make your curd set thick and taste delicious. Let's find out how.

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The stem of a green chilli helps set curd really thick. For this, add two green chillies, stems and all, to lukewarm milk along with your starter curd. The stems contain suspensory enzymes and natural Lactobacillus bacteria, which help thicken the milk. Don't worry, this won't make your curd spicy at all. Just remove the chillies once the curd has set.

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When setting milk, place a washed betel leaf with its stem on top and cover it. The leaf controls extra moisture and also stops the curd from turning sour too fast. This gives you thick, sweet, and fragrant dahi. In the old days, if starter curd wasn't available, people used a clean Peepal or Banyan leaf stem. They would dip it in lukewarm milk overnight, and the leaf's natural plant enzymes would turn it into perfect, thick curd by morning.

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During summer, curd can get watery and sour very quickly. To prevent this, our grandmothers would add a small neem twig to the pot. This keeps the curd fresh and thick for longer.

Also, remember these rules: an earthen pot works best as it absorbs water, making the curd thicker. Once you've set the curd, don't move the pot for 6 to 8 hours. And make sure the milk is just lukewarm—warm enough to dip your finger in. Try these old-school tricks for perfect, cake-like curd!

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How to Identify Fresh Mutton? 5 Simple Tips to Check Meat Quality Before Buying

Zetan Kumari — Wed, 16 Sep 2026 18:00:21 +0530

Buying mutton? Learn 5 simple ways to check its freshness and quality before you pay. From colour and smell to texture and appearance, these easy tips can help you make a better choice at the market.

Weekends mean non-veg cravings for most of us. Mutton is the first thing that comes to mind. But buying good quality meat is a big challenge for many. Do you struggle to spot fresh mutton? Just keep these simple things in mind. You will always pick the perfect meat.

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Colour test: Fresh mutton always glows in a dark red colour. Do not buy the meat if it looks faded, grey, or black. It might be stale meat.

Smell test: Fresh mutton gives off a natural meat smell. You should avoid it if you get a sour or strong ammonia-like smell.

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Press the mutton lightly with your finger. The meat is fresh if it bounces back to its original shape. It is old meat if the dent stays or feels sticky.

Bone size: Pick small goat or sheep meat if you want it to cook fast. Small and round bones mean tender mutton. Thick bones mean the meat is old and tough.

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Always buy mutton from a trusted butcher who sells naturally grown meat without chemicals or injections.

The taste of your dish depends entirely on the quality of your ingredients. You can cook mutton curry or biryani better than a restaurant if you follow these small precautions.

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Go for skinless meat: Meat skin contains high saturated fat. So, choosing skinless mutton or chicken is good for your health.

Look for the FSSAI mark: Always check for the FSSAI stamp when you buy packaged meat from supermarkets.

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Bacteria does not grow in vacuum-packed meat. Do not buy the packet if the cover is torn or has holes.

Fat colour: Mutton fat should be white or butter-coloured. You can easily tell it is old meat if the fat has turned yellow.

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It Looks Like A Fruit, But It Can Poison You: Here's Why Karnataka Is Cracking Down On Datura

Divya Danu — Tue, 25 Aug 2026 14:24:11 +0530

Karnataka suspended food licenses of Amazon, Swiggy Instamart, and BigBasket after toxic Datura fruits and seeds were found listed as food items. The state Food Safety Department ordered immediate removal of all listings and ads over severe risks.

Karnataka has issued a strong warning over the sale and consumption of Datura, a highly toxic plant whose fruits and seeds were reportedly being listed for sale as food on some e-commerce platforms.

The Karnataka Food Safety and Drugs Administration Department has suspended the food licences of Amazon, Swiggy Instamart and BigBasket until further orders after Datura fruits and seeds were found displayed as food products.

Bengaluru | The Karnataka Commissionerate of Food Safety and Drug Administration has ordered the suspension of food licenses of major e-commerce platforms, including Amazon, BigBasket and Swiggy Instamart, for selling Datura fruits and seeds for human consumption.In a press… pic.twitter.com/tRDVPnPSa2

— ANI (@ANI) August 25, 2026

The authorities have also directed sellers and platforms to remove related listings, advertisements and promotional material meant for food or human consumption.

Datura is a poisonous flowering plant commonly known in English as thorn apple or devil's trumpet. It belongs to the nightshade family and is found in many parts of India, often growing in open land and wastelands.

The plant has large, trumpet-shaped flowers and a distinctive round or oval fruit covered with sharp spines. Its fruits contain numerous seeds. In different parts of India, Datura is known by different local names. It is called Ummetha Puvvu in Telugu and Umathai in Tamil. The fruit is also referred to locally as Ummetha Pandu.

While Datura has a long history of use in some traditional and religious practices, that does not make the plant safe to eat. Medical literature is clear that all parts of the plant can be toxic.

Datura contains naturally occurring toxic compounds, including atropine, scopolamine and hyoscyamine. These substances interfere with the normal functioning of the nervous system and can produce what doctors describe as anticholinergic toxicity.

The effects can vary depending on the amount consumed and the part of the plant involved. Symptoms may include a dry mouth, nausea, vomiting, flushed and hot skin, blurred vision, dilated pupils, a rapid heartbeat, agitation, confusion and disorientation. In severe cases, people may experience hallucinations, seizures, breathing problems, coma or other life-threatening complications.

Symptoms can begin within hours of ingestion, making accidental consumption a medical emergency requiring urgent professional assessment.

The Karnataka Food Safety and Drugs Administration Department said the issue came to its notice after Datura fruits and seeds were found displayed for sale under food licences or registrations on certain online platforms.

The department said the plant possesses toxic properties and that consuming its fruits and seeds could cause serious adverse effects on human health. It therefore directed food businesses to stop selling or distributing Datura for food or human consumption and to immediately remove relevant online listings and promotional material.

The licences of the three major platforms will remain suspended until further orders, with the authorities seeking compliance reports before considering further action.

The warning also comes against the backdrop of reports of accidental Datura poisoning. Earlier this year, a family in Andhra Pradesh reportedly fell seriously ill after consuming a dish prepared with Datura flowers, allegedly after following a viral social media video.

Medical case reports have also documented families accidentally consuming Datura after mistaking it for edible plants, reported Deccan Chronicle. Such incidents underline the danger of identifying unfamiliar plants through appearance alone or following unverified recipes online.

The key message behind Karnataka's action is straightforward: Datura and Ummetha Pandu should not be treated as ordinary food ingredients. Anyone who develops unusual symptoms after eating a suspected toxic plant should seek urgent medical care rather than attempting home treatment.

Morning Food Mistakes: 7 Foods You Should Avoid Eating on an Empty Stomach

Zetan Kumari — Tue, 01 Sep 2026 17:37:38 +0530

Wondering what not to eat on an empty stomach? From spicy foods to sugary choices, discover common foods that may trigger acidity, bloating or digestive discomfort when eaten first thing in the morning.

Waking up is tough, but for many, skipping that morning tea or coffee is even tougher. However, having tea or coffee on an empty stomach can cause heartburn and discomfort for some. The caffeine in coffee can increase acid production in your stomach, leading to irritation. Doctors advise people who already have acidity issues to be extra careful.

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Citrus fruits like lemons and oranges are packed with benefits, no doubt. But, eating them on an empty stomach can trigger heartburn because of their acidic nature.

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Eating oily and high-fat foods like bajji, bonda, or vada first thing in the morning can make digestion difficult. This can leave you feeling bloated. The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) also points out that fatty or greasy foods can trigger dyspepsia symptoms in some people.

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For people who often deal with acidity and bloating, having curd or yoghurt can cause discomfort. If you're one of them, it's better to have it with your lunch instead of on an empty stomach.

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For healthy individuals, eating a banana on an empty stomach usually causes no harm. But for some, it might lead to bloating or discomfort. Also, an overripe banana can cause a rapid spike in blood sugar.

A 1992 study in the 'Diabetic Medicine' journal explained that this happens because the starch in bananas converts to sugar as they ripen. So, people with diabetes should watch the quantity and ripeness of the banana.

Note: We can't make a general rule that certain foods are bad for everyone on an empty stomach. A food that causes problems for one person might be perfectly fine for another. It's always best to consult a doctor. People with gastric issues like acidity or Gastroesophageal reflux disease (GERD) should be especially mindful of their diet.

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Tired of Same Chutneys? Try This Tasty Brinjal Chutney Recipe Packed With Homestyle Flavours

Zetan Kumari — Mon, 14 Sep 2026 16:22:49 +0530

Craving a tasty homemade side dish? Try this easy brinjal chutney recipe made with simple ingredients and bold flavours. It pairs beautifully with rice, dosa, idli, roti and everyday Indian meals.

Some people just scrunch up their faces at the mention of brinjal. But this fragrant chutney will change their minds! We roast the brinjal with onion, tomato, garlic, and dried chillies to make a chutney that's a hit with idli, dosa, and even hot rice.

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Here are the ingredients. You'll need: 2 brinjals, 1 large onion, 1 tomato, 3 dried red chillies, 4 garlic cloves, a small gooseberry-sized piece of tamarind, 2 tablespoons of grated coconut, salt to taste, and 2 teaspoons of oil. For the tadka (tempering), you need: ½ teaspoon mustard seeds, ½ teaspoon urad dal, and a few curry leaves.

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Step 1: First, chop the brinjals into small pieces. Heat some oil in a pan and sauté the brinjal pieces well, then set them aside.

Step 2: In the same pan, add more oil and sauté the chana dal, urad dal, dried red chillies, and garlic. Then, add the onion, tomato, and tamarind and sauté everything well.

Step 3: Once the sautéed ingredients cool down, put them in a mixer jar with the brinjal and salt. Add a little water and grind it into a slightly coarse paste.

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Step 4: Heat a little oil in a pan for the tadka. Add mustard seeds and curry leaves, and once they splutter, pour this tempering over the ground chutney.

Step 5: This chutney tastes amazing with hot idlis, dosas, or rice. It's especially delicious when you mix it with hot rice and a little bit of sesame oil. You'll definitely ask for a second helping!

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'Why Are You Doing This To Me?': Haryana Man's Bihar Relief Effort Turns Chaotic, Video Sparks Debate

Divya Danu — Thu, 17 Sep 2026 16:27:14 +0530

A relief effort in flood-hit Bihar took an unexpected turn when a crowd rushed towards boxes of fruit brought for people affected by the floods. Sahaj Duggal, president of the NGO Har Maidaan Fateh Society, had travelled from Haryana to Bihar with his team as part of a seva initiative. They had brought boxes of fruit to distribute among people in need. But when the supplies arrived, the distribution reportedly became chaotic.

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A video shared by Duggal on Instagram shows several people running towards the fruit boxes, climbing over them and taking handfuls of fruit. Some could be seen leaving the spot carrying fruit in their arms. Duggal appeared visibly upset as he followed some of the people and questioned them about what had happened.

'Why are you ruining all the boxes?'

In the video, Duggal repeatedly asked people why they were damaging the boxes and taking the fruit without forming a proper line.

“Why are you all ruining all the boxes? Are you happy with your actions?” he was heard asking.

At one point, he pointed towards an elderly woman walking away with fruit in her hands. He also questioned a group of young boys who appeared to smile when he asked them about their actions.

Duggal said the disorder had damaged a significant portion of the supplies that his team had brought for distribution.

The situation became particularly upsetting for him because his daughters had also accompanied him to Bihar.

'They pushed my daughters around'

Duggal said his daughters were pushed by people trying to reach the fruit. “I have my daughters with me too, and they pushed them around so much just to snatch everything we had bought for them. I am extremely disappointed,” he said in the video.

In the caption accompanying the Instagram post, Duggal directly addressed the people involved.

“I have come from so far, just for you. Why are you doing this to me?” he wrote.

The video has since prompted a discussion online, with viewers reacting differently to the incident.

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Video sparks debate online

Some social media users said scenes like these could discourage individuals and organisations from travelling long distances to provide assistance during disasters.

Others said the behaviour seen in the video was upsetting, particularly because the supplies had been brought specifically for people affected by the floods.

Some commenters went further and argued that people who had taken the fruit should not receive further assistance. However, such reactions remain opinions expressed by individual social media users and do not establish the circumstances or needs of the people shown in the footage.

The video itself shows the rush during the distribution, but it does not provide the full context behind why the crowd gathered in that manner.

Bihar flood situation

The incident comes as Bihar continues to deal with severe flooding. Swollen rivers and heavy rainfall in Nepal's catchment areas have pushed water levels up and flooded several parts of the state.

According to the details provided, more than 46 lakh people across 15 districts of Bihar have been affected by the floods.

With large numbers of people requiring food and other essential supplies, relief distribution has become an important part of the response.

Duggal's video has brought attention to one difficult aspect of such efforts: ensuring that relief reaches people in an orderly and safe manner.

A difficult moment during a relief mission

Duggal travelled to Bihar intending to help flood-affected people, but the scenes captured in his video left him visibly disappointed.

His frustration was not only about the fruit that was taken or the boxes that were damaged. He also raised concerns about the safety of his daughters, who he said were pushed during the rush.

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A post shared by Sahaj Duggal (@sahaj_duggal)

The video has now opened a wider conversation about the difficulties faced by people organising relief work and the challenges of distributing essential supplies during a disaster.

At the same time, the circumstances and motivations of the people seen taking the fruit cannot be established from the video alone.

As Bihar continues to cope with widespread flooding, the focus remains on getting food and other necessities to affected communities. The incident involving Duggal's fruit distribution has added another layer to the ongoing conversation about how relief should be delivered when large crowds gather for assistance.

Rice, Chapati or Jowar Roti at Night? Which Is Healthier Dinner Choice? Explained

Zetan Kumari — Wed, 02 Sep 2026 16:51:20 +0530

Rice, chapati and jowar roti are popular Indian dinner staples, but each has different nutritional qualities. Compare their fibre, carbohydrates and overall health benefits to choose the right option.

Should you eat rice, chapati, or jowar roti for dinner? People trying to lose weight, manage their sugar levels, or just eat healthy often think about this. Let's see what the experts have to say and figure out what's really good for your dinner.

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Many people usually eat rice for dinner. Rice is a great source of carbohydrates that give your body energy. But, the amount you eat is very important. Instead of a full plate of rice with little curry or protein, it's better to reduce the rice portion and eat it with more vegetables, dal, or other protein-rich foods. People who eat dinner very late must be extra careful about the quantity.

Also read: Morning Food Mistakes: 7 Foods You Should Avoid Eating on an Empty Stomach

Chapatis, made from wheat flour, are also a good choice for dinner. They contain fibre, and high-fibre food helps you feel full for a longer time. However, it's best to eat them without applying too much ghee or butter. Pair them with nutritious dishes like vegetable curries and dal.

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If you eat jowar that isn't heavily polished, your body gets essential fibre, minerals, and other nutrients. According to some studies, 100 grams of jowar contains about 10.22 grams of fibre and 9.97 grams of protein, along with minerals like magnesium, iron, and zinc. The fibre in jowar makes you feel full for longer. This makes jowar roti a great option for those who want to cut down on rice for dinner.

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What you eat for dinner matters less than how balanced your entire plate is. A balanced meal should have rice or roti along with a good vegetable dish, dal or another protein source, and maybe some curd. Just eating two or three chapatis or a large jowar roti without any vegetables or protein might not give you the best results.

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People who want to lose weight don't have to give up rice completely. If you want to eat rice, you can just control the portion size. Similarly, even if you choose chapati or jowar roti, you must be careful not to eat too much. People with diabetes should look at the type of grain, the quantity, and what they're eating with it, instead of just choosing between rice, chapati, or jowar roti.

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Raksha Bandhan 2026: Samosa To Shakar Pare, 5 Homemade Snacks To Make For Your Family

Zetan Kumari — Fri, 21 Aug 2026 17:39:20 +0530

Raksha Bandhan is all about celebrating family, traditions, and of course delicious food. Apart from the usual desserts, preparing some yummy homemade snacks will add more joy to your celebration. For those who are searching for simple Raksha Bandhan recipes without using many ingredients, try these five simple ideas.

1. Namak Pare

Ingredients: 2 cups maida, ½ teaspoon ajwain, ½ teaspoon salt, 3 tablespoons oil or ghee and water as needed.

How to make:

Start by combining maida, ajwain, salt, and oil in a bowl.
Use your fingers to rub the mixture together until it looks like breadcrumbs.
Then, slowly add water to the mixture and knead it into a firm dough. Let the dough rest for 15 to 20 minutes.
After that, roll it out into a thin sheet and cut it into small diamond-shaped pieces.
Heat some oil in a pan over medium heat and deep-fry the pieces until they're crisp and lightly golden.
Finally, let them cool before serving.

2. Shakar Pare

Ingredients: 2 cups maida, 3 tablespoons ghee, water as needed, ¾ cup sugar and ¼ cup water.

How to make:

First mix together maida and ghee, then add water and knead until you get a firm dough.
Next, roll it out and cut it into small pieces.
Heat some oil in a pan over medium-low heat and fry these pieces until they're golden and crispy.
Boil some sugar and water in a separate pan until you get a syrup that's slightly sticky.
Once the fried pieces are done, add them to the syrup and mix until they're fully coated.
Finally, let them cool down completely before serving.

3. Aloo Samosa

Ingredients: 2 cups maida, 3 tablespoons oil, 3 boiled potatoes, ½ teaspoon cumin, ½ teaspoon coriander powder, ¼ teaspoon red chilli powder, salt and oil for frying.

How to make:

Start by combining maida, oil, salt, and water to form a firm dough. Let it rest for 20 minutes.
Mash some potatoes and mix them with cumin, coriander powder, chilli powder, and a pinch of salt.
Divide the dough into portions and roll each one out. Cut each rolled-out portion in half and shape each half into a cone.
Fill the cone with the potato mixture and seal the edges to keep everything inside.
Finally, deep-fry the cones on medium-low heat until they're crispy and golden brown.

4. Besan Pakora

Ingredients: 1 cup besan, 1 onion sliced, 1 green chilli chopped, ½ teaspoon ajwain, salt, red chilli powder and water. Oil is needed for frying.

How to make:

Start by mixing together besan, onion, green chilli, ajwain, salt, and chilli powder.
Gradually add water to the mixture, stirring until you get a thick batter.
Next, heat some oil in a pan and carefully drop small portions of the batter into it.
Fry until they're crisp and golden, then serve hot and enjoy!

5. Besan Ladoo

Ingredients: 1 cup besan, ¼ cup ghee, ½ cup powdered sugar, ½ teaspoon cardamom powder and chopped nuts for garnish.

How to make:

Heat ghee in a pan and add besan.
Roast it patiently over low heat, stirring continuously, until fragrant and golden.
Allow it to cool slightly before mixing in powdered sugar and cardamom. Shape the mixture into ladoos and garnish with nuts.

6. Coconut Barfi

Ingredients: 2 cups grated coconut, 1 cup sweetened condensed milk and ½ teaspoon cardamom powder.

How to make:

First grease a tray with some ghee, just a light coating will do.
Next, cook some coconut and condensed milk together in a pan over low-medium heat.
Stir regularly so it doesn't stick or burn. Keep cooking until the mixture thickens up and starts to leave the sides of the pan.
Add some cardamom to give it a bit of flavor.
Then, transfer the mixture to the tray you greased earlier and use a spatula or something to flatten it out. Let it cool down and set before you cut it into squares.

A Homemade Raksha Bandhan Spread

You can add some excitement to your Raksha Bandhan celebration with a variety of snacks like crunchy namak pare and samosas, or some sweets like barfi and ladoo. The best part is, when you make them at home, you get to decide how spicy you want them to be, and serve them fresh with your favourite sweets. This way, you can enjoy the festival with a mix of tasty treats that everyone will love.

Also read: Leftover Bread Sitting in Your Kitchen? Try This Quick and Crispy Masala Bread Recipe

Chikkaballapur Farmers in Trouble as Coriander Prices Plunge, Raising Fresh Concerns Over Crop Losses

Zetan Kumari — Tue, 01 Sep 2026 09:57:53 +0530

The market price for coriander has completely crashed. A sudden and massive increase in supply has sent prices tumbling, leaving farmers facing devastating losses.

In the early days of August 2026, a one-kg bundle of coriander was selling for a healthy ₹50 to ₹80. This price gradually fell to ₹20-30, and has now hit rock bottom at just ₹3 to ₹5. In some wholesale markets, there are no takers even for ₹1 a bundle.

Frustrated farmers in Chikkaballapur, Kolar, Bengaluru Rural, and Bengaluru Urban districts are dumping their produce on the roadside. They say the selling price doesn't even cover the cost of transporting the crop to the market. In many places, farmers haven't even bothered harvesting the coriander, leaving it to wilt in the fields.

Market Flooded with Supply

With produce arriving from all regions at the same time, traders are demanding rock-bottom prices. On top of this, there have been disruptions in the supply to other states like Maharashtra (Mumbai, Pune, Nagpur), Goa, Telangana, Andhra Pradesh, Tamil Nadu, Kerala, and Madhya Pradesh. This has put immense pressure on the local market.

'Transport Costs More Than the Crop'

The price crash has pushed farmers in the district into a severe crisis. It costs about ₹40,000 to cultivate coriander on one acre of land. In mid-August, a 1kg bundle was selling for just ₹10-15, resulting in heavy losses.

Previously, coriander crops took about 45 days to be ready for harvest. But now, thanks to new hybrid seeds, the crop is ready in just one month. This faster turnaround tempted more farmers to grow coriander, leading to a market glut and a collapse in prices.

Another major reason for the drop in demand is that neighbouring states like Tamil Nadu, Andhra Pradesh, and Telangana, which were big buyers, are now growing more coriander locally.

"Farmers who grew coriander in the district recently are not even recovering their initial investment," said Girish, a young farmer from Aroor. "There is no demand from Tamil Nadu or Andhra Pradesh. We are extremely disappointed and worried about how to repay our bank loans and private debts."

Farmers are now urging the government to intervene by providing a Minimum Support Price (MSP) and ensuring fair market rates for their produce.

Craving Restaurant-Style Garlic Naan? Here's How To Make Soft, Buttery Naan on Tawa at Home

Zetan Kumari — Thu, 17 Sep 2026 16:58:31 +0530

Learn how to make soft, buttery restaurant-style garlic naan on a tawa at home without a tandoor. Follow this easy recipe for delicious naan topped with garlic, butter and herbs.

You need to prepare the dough first using maida, curd, salt, and a little oil. You can add yeast if you want. You must mix the ingredients well and knead them into a soft dough. You should keep the dough slightly sticky and soft to get the perfect fluffy naan.

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You must prepare the garlic butter beforehand. You need to melt some butter and mix it with finely chopped garlic and fresh coriander. You should use fresh garlic to get that authentic restaurant aroma. You will brush this butter on the hot naan later.

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You should never roll the naan immediately after kneading. You must cover the dough and let it rest for at least one to two hours. This resting time makes the dough light and easy to roll. You will get a beautiful texture on the outside and a soft center because of this step.

Also read: How to Identify Fresh Mutton? 5 Simple Tips to Check Meat Quality Before Buying

You need to take small portions of the rested dough and roll them into oval shapes. You must sprinkle finely chopped garlic on one side and press it gently with your hands. You should keep the rolled dough slightly thick so that the naan stays soft after cooking.

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You must heat the tawa properly before placing the naan on it. You need to cook one side first and then flip it over. You should look for those golden brown spots and a slight char on the surface. This charring gives you that exact tandoor-cooked restaurant flavour at home.

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You must brush the prepared garlic butter generously the moment you take the naan off the tawa. The hot naan absorbs the butter instantly and enhances the garlic flavour. You can serve this hot garlic naan with paneer butter masala, chicken curry, or mutton curry for a perfect meal.

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'What If a Child Had Eaten It?' Man Alleges Instamart Sent Rotten, Expired Cake (WATCH)

Divya Danu — Tue, 01 Sep 2026 20:07:50 +0530

A viral video has raised concerns about food quality and safety on quick-commerce platforms after a customer alleged that Swiggy Instamart delivered an expired mawa cake covered in fungus. The man named Amith shared a video showing what appeared to be a badly spoiled cake with visible fungal growth and bluish-green patches. He claimed the product delivered to him had crossed its expiry date.

Tagging Instamart and Noice, Amith wrote: “Swiggy Instamart Expired item kaise bhej sakte ho,” questioning how an expired food item could be delivered to a customer.

Customer questions what could have happened to a child

In the video, the customer expressed concern over the possible consequences if a child had consumed the cake without checking the expiry date or examining the product properly.

He also criticised the alleged response from customer support, claiming that despite sharing photographs and other evidence, he did not receive an immediate resolution or refund and the chat was closed.

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Taking a dig at the promise of rapid deliveries, he said that platforms delivering products within minutes should also resolve customer complaints with similar speed.

The allegations in the video have not been independently verified. However, the clip has triggered a wider discussion online about food safety checks and quality control in India's fast-growing quick-commerce sector.

Social media users share similar experiences

Several users commented that the video had shaken their confidence in ordering food products without checking expiry dates.

Some claimed they had previously received expired or poor-quality products through online delivery platforms. One user said they had consumed a product before checking its packaging and later discovered that it had crossed its expiry date.

Others specifically raised concerns about the quality of products sold under private or platform-linked brands. Some users said they were considering deleting the app, while others argued that the main concern was not only the alleged expired product but also the reported lack of an immediate resolution.

Instamart responds to viral post

Instamart responded in the comments section of the viral post and asked the customer to share the order number so that the matter could be examined.

“Hi there, sorry to know that you are facing an issue with your order. Please share the order number. We will look into it,” the company wrote.

The incident has renewed questions over whether quick-commerce platforms have strong enough checks to ensure that expired or damaged food products are not dispatched.

Consumers are generally advised to check packaging, expiry dates and the condition of food products before consumption, particularly when ordering perishable items online.

Cabbage Worm Video Goes Viral: Are These White Thread-Like Worms Dangerous?

Divya Danu — Sun, 30 Aug 2026 18:34:33 +0530

A video showing extremely thin, white, thread-like worms found while a woman was cutting cabbage has triggered a wave of reactions online. The woman said in her caption that the worm was so small that she initially mistook it for a piece of thread. The footage shows the pale strands moving slightly as the camera zooms in. The woman said she noticed the object only after it came into her hand and urged people to be careful while preparing vegetables.

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A post shared by Kamna Bisht (@kamna7666)

Viral video sparks worm fears

The post quickly attracted comments from people claiming that the worms were tapeworms, 'brain worms' or dangerous parasites. Some users said they would stop eating cabbage, while others advised washing vegetables in salt water or avoiding leafy vegetables during the rainy season.

However, the identity of the worm cannot be confirmed from the video alone. Calling it a tapeworm or a parasite that can enter the human brain would be misleading without laboratory identification.

Some long, slender worms found on plants can be horsehair worms or other insect-parasitic worms. Horsehair worms are parasites of insects and other invertebrates and are considered harmless to humans.

Are worms found in cabbage dangerous?

Not every worm found on a vegetable poses a human health risk. Insects and their larvae can sometimes be present on fresh produce, particularly vegetables with tightly packed leaves such as cabbage.

It is also important not to confuse a worm seen on cabbage with Taenia solium, commonly known as the pork tapeworm. According to a WHO report, Human cysticercosis caused by T. solium occurs when people swallow the parasite's eggs, usually through faecal contamination of food or water. Neurocysticercosis can occur when larvae reach the central nervous system. This is a separate infection and cannot be diagnosed simply by seeing a thread-like worm on a vegetable.

How to prepare cabbage safely

Consumers should wash fresh produce thoroughly under clean running water before cutting or cooking it. The FDA also recommends removing the outermost leaves of cabbage and cutting away damaged areas. Soap, detergent or bleach should not be used to clean vegetables.

If a visible worm or insect is found, it can be removed and the affected leaves discarded. Cabbage should then be washed properly and cooked thoroughly.

The viral video is therefore a reminder to inspect and wash vegetables carefully, but it does not by itself prove that the worm shown is a dangerous tapeworm or a 'brain worm'.

Eating Dates Every Morning? From Digestion to Energy, Know What This Sweet Fruit Can Actually Do

Zetan Kumari — Tue, 01 Sep 2026 09:33:43 +0530

The moment you hear 'dates', your mouth probably starts watering. Even though they're sweet, this dry fruit is a powerhouse of health benefits. The nutrients found in dates are great for the body, but eating them on an empty stomach in the morning makes them even more effective. They are packed with fibre, calcium, magnesium, potassium, vitamin B6, and iron, which protect your body from many diseases. A single date contains about 23% calories. Rich in natural sugars like glucose and fructose, dates are great for boosting your immunity.

Let's tell you about the amazing benefits of eating dates on an empty stomach in the morning.

Benefits of eating dates in the morning

1) Gives you instant energy:

Dates are loaded with glucose, fructose, and sucrose. So, if you're feeling a bit down or low on energy, just eat a couple of dates on an empty stomach. Two to four dates will give you an instant energy boost to start your day.

2) Boosts your immunity:

Eating dates on an empty stomach every morning can really strengthen your immune system. They contain calcium, iron, vitamins, and have anti-bacterial and anti-oxidant properties that power up a weak immune system.

3) Makes your bones stronger:

Dates are a great source of copper, selenium, and magnesium, which help make weak bones stronger. The vitamin K in them also helps prevent blood from getting too thick and supports the bone's metabolic process.

4) Helpful during periods:

Women who experience severe pain during their periods should definitely add dates to their diet. Dry dates are a good source of carbohydrates and fibre, which can help.

5) Increases hemoglobin:

If your hemoglobin levels are low, you must eat dates. They are packed with iron. When your body doesn't have enough blood, you can become a victim of anemia. That's why eating dates every day is a good habit.

How many should you eat in a day?

These nutrient-rich dates can really improve your health. Many people eat them dry, but eating soaked dates is even more beneficial for you. You only need to eat about 3 to 4 dates a day. This small amount is enough to give you all these amazing health benefits.

Mukesh Ambani’s Reliance Takes on India’s Ice Cream Giants With Premium Quality At Affordable Prices

Zetan Kumari — Wed, 02 Sep 2026 11:15:57 +0530

Mukesh Ambani-led Reliance is making a major move into India’s ice cream market, aiming to offer premium-quality products at affordable prices. Here’s what the new venture could mean for consumers.

Reliance is making its Bombay Creamery ice creams affordable for everyone. The company's main goal is to offer premium quality at low prices. These ice creams will start from just ₹10 and will be available as cones, cups, tubs, bars, and sticks.

Also read: Morning Food Mistakes: 7 Foods You Should Avoid Eating on an Empty Stomach

RCPL has confirmed that they make 'Bombay Creamery' ice creams with pure dairy cream. RCPL Director T. Krishnakumar said there is absolutely no compromise on quality. He added that their aim is to bring quality ice cream to every Indian family at an affordable price.

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The company will first launch Bombay Creamery ice creams in Western India's markets. After that, RCPL plans to gradually expand sales across the entire country. This should be quite easy, thanks to Reliance's massive distribution network.

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Reliance already has a strong foothold in the FMCG sector, covering food, drinks, and personal care. The company sells 'Campa' cool drinks, 'Independence' brand cooking oil, flour, and water bottles. Now, it has expanded its business by stepping into the ice cream market.

Also read: Chikkaballapur Farmers in Trouble as Coriander Prices Plunge, Raising Fresh Concerns Over Crop Losses

RCPL has made it clear that this is not just a short-term plan. Reliance aims to become a top brand in India's ice cream market with its quality products, affordable pricing, and wide distribution. This move is definitely expected to stir up new competition in the market.

Also read: Eating Dates Every Morning? From Digestion to Energy, Know What This Sweet Fruit Can Actually Do