What better way to spread joy than by gifting healthy yet delicious chocolates? Akhil emphasises the importance of providing gifting options, stating, “We’ve introduced miniature versions of our chocolates, which are more visually appealing and convenient for gifting. They encapsulate the same delightful flavours in a compact size.”

Highlighting the nutritional benefits of nuts, Akhil shares insights into incorporating them into chocolates, stating, “We offer coated nuts and other confections crafted using our cocoa powder. We’re constantly innovating to introduce new creations.”

“We’ve curated a range of chocolates to cater to diverse preferences. From intense bitter dark chocolates to creamy white chocolates and classic milk chocolates, we aim to address every palate. Our product line spans from 99 per cent dark chocolate to 50 per cent dark chocolate,” he elaborates.

For those seeking to share the love of chocolate and wellness, Bon Fiction chocolates stand out as an exceptional choice, offering both indulgence and health benefits.

CHENNAI :

Samco

With the theme, ‘fasting by day, feasting by night,’ Samco outlets across the city bring the best of Iftar delights. Ibrahim Siraj, one of the owners of the hotel says, “This year’s Iftar box contains water, juice, dates, cut fruits, mandi, shawarma, parotta, chicken gravy, mutton samosa, haleem, BBQ chicken, gulab jamun. Nombu kanji is also included.” These delectable Iftar boxes are available from 4 pm at Samco branches in Alwarpet, Teynampet, Velachery, Anna Nagar, and Mogappair.

Dining, takeout and delivery options are available.

Price: Rs 599 (For more information, visit @hotelsamco on Instagram)

Atti Square

This Ramzan season, the city’s favourite shawarma spot – Atti Square– is bringing out a mouth-watering Iftar box. Starting with its signature shawarma, the delectable menu includes Hyderabadi chicken haleem, dates, grilled chicken, kozhi rice, crispy chicken samosas and roll, with a choice of kubooz, rumali, mayonnaise, Mexican dip, juice and a bottle of water. “This is the second year we are providing the Iftar boxes and people are loving it. This Iftar season has already covered 70-80% of last year’s total sales in the first 14-15 days itself. This is way more than we expected.” says MD Fareedudeen, marketing and branding head. “Also, we have taken special care in cleanliness and safe packaging, so Chennai can have a peaceful Iftar,” he adds.

Packed in an eye-catching yellow box, customers can directly buy this Iftar special from all 13 outlets of Atti Square for Rs 289 or can simply order through Swiggy/ Zomato.

Starting price: Rs 289

As you enter the Lindt Home of Chocolate in Zurich, Switzerland, be prepared to be awestruck by the sight of the world’s largest chocolate fountain. Standing tall at 30 ft, it showcases a cascading flow of chocolate, pouring into a colossal Lindor truffle. The magnitude and mesmerising speed of 2.2 pounds per second create an enchanting spectacle. Embark on a delightful journey, immersing yourself in the art of chocolate-making. Don the apron and hat of a chocolatier, uncovering the secrets behind chocolates, and as you mold the truffles, let your creativity run wild.

Before embarking on the actual class, go for a guided museum tour that unveils the fascinating history of this delectable treat. Step into a segment resembling a rainforest, dedicated to cocoa, the key ingredient that forms the heart of chocolate. Explore the origins of chocolate, tracing back to the Mayans in Central America, who enjoyed a cocoa-based drink called ‘xocolatl’. As you journey through the museum, you’ll uncover intriguing facts. For instance, in the 15th century, chocolate made its way to Spain, where it was deemed fit for the Gods after being sweetened with honey or sugar. The drink gained popularity throughout Europe, particularly when French King Louis XIII married Spanish Princess Anne of Austria, divulging the secret recipe.

The next room, named ‘Swiss Pioneers’, reveals the discovery of milk chocolate in 1875 when Henri Nestle collaborated with his neighbour. Check out the exhibits showcasing the technologies used to create the smooth and melt-in-your-mouth chocolate we enjoy today. Discover the evolution of chocolate advertising, and marvel at the packaging of various brands over the years. Along the way, indulge in tastings, adding a delicious touch to your immersive experience.

This unique experiential adventure is a blissful fusion of education and enjoyment, where you and your loved ones create cherished memories. Delight in the joy of being Willy Wonka for a day and savour the sweet rewards of your chocolate-making expertise. As the magical door opens, you step into a chocolate wonderland, adorned with workstations filled with temptation. With anticipation building, you are presented with aprons and chef hats, ready to unleash your creativity. Guided by the Master Chocolatier, you delve into the art of crafting your very own chocolate bunny and lollipops.

Step by step, he demonstrates the intricacies of the process, from molding the chocolate to adding the decorations. It appears effortless when the Master showcases his expertise, but as you begin to create, you realise the precision and skill required, adding an element of challenge and excitement. Throughout the experience, you and your fellow students bond over shared laughter and a mutual determination to craft the perfect chocolate creations. As the day progresses, you find yourself immersed in the world of chocolate-making, discovering new techniques and refining your skills.

HYDERABAD : Ramzan has now become synonymous with haleem as people enjoy and relish this food—rich in nourishment and exquisite in taste—providing a distinct experience for those fasting. Pista House has been quite popular for its haleem, a go-to place for t food lovers during this month. However, preparing this dish is a 12-hour-long tedious process, and mastering the dish that is served and consumed with love is not easy. We get in touch with Mohd Abdul Mohsi of Pista House, Attapur, who takes us through the haleem—making process.

Speaking about the process that takes most of the time of their employees, Mohsi says, “Firstly, haleem takes a lot of effort, we do not have any kind of technology that can help us find shortcuts for that without compromising on the taste and nourishment. It is a traditional format which has been carried forward by my father for 25 years now. The same process, the same style and protocols have been followed all these years.”

He told CE that they start working from 2am, beginning with the cutting of meat. “When we put mutton into the vessels, it takes around six to seven hours to boil and for it to become tender. Then we add green chilli, ghee and all the spices that are required. We put it for dum (meat put under a mix of pulses) for an hour and mix it slowly so that it tastes good and the mutton should have a good flavour. Then we mash the haleem for about an hour. The total process takes around 10-12 hours, the best thing is that we do not use any kind of machines and it is a man-made process. It takes a lot of strength to make this and our team gets exhausted by the end of the day. We have people working in three shifts here and we have dedicated work given to them. There is no count of vessels of haleem that we make daily. There are more than 100 vessels here and each weighs around 100 to 1000 kg,” he said.

As data collection has improved the true scale of the problem has become much clearer, said Clementine O’Connor from UNEP.

“The more food waste you look for, the more that you find,” she told AFP.

Billion meals binned

The report said that the “billion meals” figure was a “very conservative estimate” and “the real amount could be much higher”.

“For me, it’s just staggering,” Richard Swannell from WRAP told AFP.

“You could actually feed all the people that are currently hungry in the world — about 800 million people — over a meal a day just from the food that is wasted every single year.”

He said bringing together producers and retailers had helped reduce waste and get food to those who need it, and more such action was needed.

Food services like restaurants, canteens and hotels were responsible for 28 percent of all wasted food in 2022, while retail like butchers and greengrocers dumped 12 percent.

But the biggest culprits were households, which accounted for 60 percent — some 631 million tonnes.

Swannell said much of this occurred because people were simply buying more food than they needed, but also misjudging portion sizes and not eating leftovers.

Another issue was expiration dates, he said, with perfectly good produce being trashed because people incorrectly assumed their food had gone off.

A lot of food, particularly in the developing world, was not so frivolously wasted, but instead lost in transportation or spoiling because of a lack of refrigeration, the report said.

Contrary to popular belief, food waste is not just a “rich country” problem and can be observed across the world, the report said.

Hotter countries, too, generated more waste, possibly due to higher consumption of fresh foods with substantial inedible parts.

‘Devastating effects’

Businesses also underestimate the cost of wasting food to their bottom line because it was cheap to dump unused produce in landfill.

“It’s quicker and easier to throw it away at the moment because the waste fee is either zero or very low,” O’Connor said.

Food waste had “devastating effects” on people and the planet, the report said.

Converting natural ecosystems for agriculture is a leading cause of habitat loss yet food waste takes up the equivalent of nearly 30 percent of the world’s farming land, the report said.

“If we can reduce food waste across the entire of the supply chain, we can… minimise the need to have land set aside that’s growing stuff that’s never used,” Swannell said.

It is also a key driver of climate change, generating up to 10 percent of annual greenhouse gas emissions.

“If food waste was a country, it would be the third biggest emitter of greenhouse gas emissions on the planet behind the US and China,” Swannell said.

But people rarely think about it, he said, despite the opportunity to “reduce our carbon footprint, reduce our greenhouse gas emissions, and save money, simply by making better use of the food that we’re already buying”.

Good bars usually have their signature bar snacks that are as much of a draw as the ambience of the place. These are generally regional specialities like the beef and fish preparation in Kerala. But the Toddy Shops in the big cities of Kerala such as Ernakulam have probably carried it too far. Some are now more popular for their food rather than the liquor and have become tourist traps. At honest bars, alcohol is the hero and food is only a supporting cast. They do not allow food to take the centre stage and become a distraction cutting down the consumption of its main revenue earner, namely booze.

The best such example I know of is Shaw’s Bar (more popularly called Chota Bristol) in Kolkata’s Dharmatala, in the lane next to the old Metro cinema. They don’t have a kitchen of their own but let approved street vendors come in with items kept on small paper bowls on a tray. Customers take their pick against cash. The items range from sprouted bean salad, green guava chaat, fried chilli chicken, fish fingers, boiled eggs and, of course, fried liver.

The old colonial clubs too have their traditional bar eats. Though the history of the Bhubaneshwar Club does not date back to the days of the Raj, on a fleeting visit there last week, I discovered the unique Papdi Kabab. These are patties made of chenna or paneer but fried with a coating of crushed Papad. Looking at it another way, they combine the goodness of paneer tikka with the tanginess of papad. However, the heart stealer for me was the bori-chura. Roasted and crumbled sun-dried Dal Vadi (lentil dumplings) mixed with onion, green chillies, garlic and tempered with raw mustard oil. It was reminiscent of the Sukuti Sadheko (smoked and dried meat salad) which one has in Nepal prepared in much the same way. Another equivalent of this could be the Goan or Konkani dried prawn Kismur.

As the younger generation gets more discerning about taste and coarse liquor makes way for Single Malts, Aromatic Gins and fine wines – “touchings” could soon be a part of food nostalgia. On the other hand, they have the potential to be turned into exotoc and nouvelle bar eats like Tapas in the hands of innovative new-age master chefs.

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(Sandip Ghose is an author and current affairs commentator. He tweets @SandipGhose.)

The numbers count. “Many follow the rule of threes while plating a dish: like three garnishes, or three textures, or three colours. Placing the food to the left, or right plays up the drama,” explains Sangwan. “I go for odd numbers on the plate as well, like one, or three croques, in different sizes,” says Sakhrani, adding. “I prefer to bring in multiple components including different textures, layers, colours, play of sizes to intrigue in combination with the empty space on the plate. Then every inch breathes.”

Perspectives Count

Lakhan Jethani, Head Chef and Co-founder, Mizu Izakaya, likes to bring in microgreens and inclusion of leaves to prop the aesthetics of a dish. “In this Instagrammable age, we eat with our eyes first. If the dish appears beautiful, you are already excited about eating. It is a heightened experience. The type of cuisine you are serving as well as the format (small, or big plates, or an a la carte, or a degustation menu) determines the size of the plate. Also, the kind of vibe you want both the food and the restaurant to exude. If you are an upscale casual dining restaurant, then pop colours work,” he says.

Heighten the Impact

Chef Sarfaraz Ahmed, Head Chef, Trésind Mumbai, believes the fine detailing adds up to the overall effect. “When you choose whites, it could be in marble, porcelain, or bone china finish. The shape of the dish is important, like a tenderloin steak, or sushi, would be plated on a rectangular plate. Anything that has an angle to it, goes on a rectangular plate.” The colours play a key role. “Yellow food on a blue plate is an appetite enhancer; as is red on a charcoal grey surface. White is classy, luxurious, and works beautifully with greens, yellows, reds that stand out against the backdrop,” he says, adding, “The lighting too is decisive. We use different dishes during lunch service as opposed to dinner as the natural light plays up the colours.”

Heights and layers too add to the depth and dimension. Jethani says, “Nothing is served flat. Usually, we look at creating a height of three fingers above the plate to build up the dish. The ratio of the portion vis-a-vis the empty space matters.” Height matters as eating food is an interactive experience with diners seated across the table from each other. “A laddered up mushroom assembly or stack of vegetables would be more appealing than a flat carpet. For me, the sauces play a decisive role in accentuating the empty space on the plate,” shares Sakhrani.

KOCHI: Cloves are one of the spices that are grown extensively in India. It’s a spice obtained from the dried unopened flower bud of the evergreen, medium-sized clove tree.

When comes to cultivation, cloves require a high ambient atmospheric temperature between 25 to 35 degree Celsius along with ample sunlight, good rainfall and high humidity.

Scientifically known as Syzygium aromaticum, cloves are one of the most important spices when it comes to Indian cuisines, as it has a deep flavour profile and aromatic properties. It is used in both savoury and sweet dishes and is commonly found in curries, pickles and certain desserts as well. It is also used to increase the shelf life of certain eatables such as pickles.

Kanniyakumari clove, which boasts a characteristic odour and flavour, has its own Geographical Indication (GI) registration. They are grown in the Maramalai, Karumparai and Vellimalai areas of the Western Ghats.

Inspired by the traditional izakaya restaurants in Japan, customers can embark on a journey to the buzzing alleyways of Tokyo.

Chef Myers travels across Japan and a deep connection to its culinary heritage shines through in every dish. The menu showcases pristine ingredients, traditional techniques, and signature Californian influence, resulting in a truly unique and unforgettable dining experience.

Sourcing ingredients include seafood, certain meats, various soy sauces used in dishes, and even items like wasabi and local ingredients such as vegetables sourced from nearby farms or Japanese micro herbs.

He says, “Sustainability and ethical sourcing are cornerstones of my philosophy. ADRIFT menus, like Kaya’s modern Japanese izakaya, reflect this. We use seasonal, local ingredients sourced from responsible farmers, supporting local communities while minimizing our carbon footprint.”

David draws inspiration from the mesmerizing laneways of Tokyo and the ancient culinary craft showcased in kitchens throughout Japan by preparing exquisite dishes. Signature dishes include Sushi made with Chutoro, uni, Oscietra Caviar, and Gold Leaf Nigiri, and traditional Japanese ‘tsumami’ selection of mushroom gyoza, vegetable tempura and chicken tsukune with onsen egg to name a few.

Tempura is a light and airy batter that encases seasonal vegetables and succulent shrimp, fried to a golden crunch. Each bite bursts with contrasting textures, the delicate shell yielding perfectly cooked treasures within. A savory dashi-infused dipping sauce adds depth, making this a modern take on a timeless classic.