Category: Food & Drinks

US is now asking questions about safety of Indian masalas

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

Listen to the Article (6 Minutes)

The US Food and Drug Administration (FDA) is gathering information on products of Indian spice makers MDH and Everest after Hong Kong halted sales of some of their products for allegedly containing high levels of a cancer-causing pesticide.

“The FDA is aware of the reports and is gathering additional information about the situation,” an FDA spokesperson told Reuters on Friday.

Hong Kong this month suspended sales of three MDH spice blends and an Everest spice mix for fish curries. Singapore ordered a recall of the Everest spice mix as well, saying it contains high levels of ethylene oxide, which is unfit for human consumption and a cancer risk with long exposure.

Reuters is the first to report the U.S. FDA’s review of alleged contamination of Indian spice products.

MDH and Everest did not immediately respond to Reuters requests for comment on this matter.

Everest has previously said its spices are safe for consumption. MDH has not responded to queries about its products so far.

MDH and Everest spices are among the most popular in India and are also sold in Europe, Asia and North America. India’s food regulator, the Food Safety and Standards Authority of India (FSSAI), is now checking the quality standards of the two companies, following the moves in Hong Kong and Singapore.

India’s Spices Board, the government’s regulator for spice exports, said on Wednesday it had sought data on MDH and Everest exports from authorities in Hong Kong and Singapore, and was working with the companies to find the “root cause” of the quality issues as inspections started at their plants.

In 2019, a few batches of MDH’s products were recalled in the U.S. for salmonella contamination.

Elon Musk forms several ‘X Holdings’ companies to fund potential Twitter buyout

3 Mins Read

Thursday’s filing dispelled some doubts, though Musk still has work to do. He and his advisers will spend the coming days vetting potential investors for the equity portion of his offer, according to people familiar with the matter

KV Prasad Journo follow politics, process in Parliament and US Congress. Former Congressional APSA-Fulbright Fellow

To reduce wastage of drinking water… Indian Railways makes bold move on Vande Bharat, Shatabdi trains

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

Listen to the Article (6 Minutes)

All Vande Bharat train passengers will henceforth receive a 500 ml bottle of Rail Neer Packaged Drinking Water (PDW) during their journey, the Indian Railways has announced. Additionally, travellers can ask staff for a complimentary second bottle as well without any charge. The decision has been made to reduce the wastage of drinking water, ANI reported.

Passengers aboard Vande Bharat trains were until now provided with one-litre water bottles. But since Vande Bharat trains travel on shorter routes than Rajdhani trains, the Railways has decided to modify the regulations and allow half-litre bottles on board.

Similarly, on Shatabdi trains, the passengers now get 500 ml Rail Neer bottles instead of the one-litre bottles. Indian Railways provides passengers with limited water on trains that have a maximum operating period of 8.5 hours.

Also read: PM Narendra Modi to inaugurate 10 new Vande Bharat trains today; All you need to know

For passengers travelling on Shatabdi trains for more than five hours, the 500-ml bottle replaces 1-litre water bottles.

Central Railways has been using recycled water for coach and platform cleaning as part of a larger initiative to encourage water conservation. Through 32 recycling units, it harvests almost one crore litres of water every day.

Furthermore, rainwater collection devices have been erected in 158 sites, and three automatic coach-washing operations have been established to boost water saving. In addition, to support and maintain the regional ecology, Central Railways has planted five lakh trees at various locations as part of massive afforestation initiatives.

Also read: Mark Mobius takes a ride on Vande Bharat Express, raves about semi-high speed trains

The Vande Bharat express trains were introduced in 2019 and are presently plying on over 40 routes around the nation.

The first train was flagged off on the New Delhi-Kanpur-Allahabad-Varanasi line on February 15, 2019.

The trains include several contemporary amenities, like WiFi, large glass windows, enlarged footrests, overhead racks, and running at a semi-high speed.

At least 51 Vande Bharat trains, consisting of thirty-four 8-car services and seventeen 16-car services, are in operation as of April 25, 2024.

Elon Musk forms several ‘X Holdings’ companies to fund potential Twitter buyout

3 Mins Read

Thursday’s filing dispelled some doubts, though Musk still has work to do. He and his advisers will spend the coming days vetting potential investors for the equity portion of his offer, according to people familiar with the matter

KV Prasad Journo follow politics, process in Parliament and US Congress. Former Congressional APSA-Fulbright Fellow

This spicy, slurpy, steaming Japanese dish is more than just a tourist attraction

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

Listen to the Article (6 Minutes)

In Tokyo, queuing for hours for a bowl of this savoury dish is a common sight. Despite its humble origins, a piping hot serving of ramen seldom disappoints, offering a comforting respite to its eager patrons.

Typically prepared before patrons’ eyes in modest eateries, ramen prices start at around 1,000 yen (₹450), boasting a variety of flavours and regional adaptations. From the classic salty “shoyu” or “miso” variations to fiery renditions infused with chili, ramen caters to diverse palates. Some variants even eschew soup entirely, opting for noodles dipped in a flavourful sauce.

Compared to the denser buckwheat noodles like “soba” or “udon,” ramen’s curly strands offer a lighter texture, further enhancing its appeal.

Beyond Japan, ramen’s popularity has soared, with the United States witnessing a 72% increase in retail sales since 2000, totaling over $1.6 billion in sales for the year ending April 13. The dish has found its way into diverse culinary landscapes, with restaurants offering innovative interpretations like Del Taco’s Shredded Beef Birria Ramen.

Also read: Most expensive food items in the world 2024 list — Check how much these rare eatables cost

While instant noodles provide a convenient alternative for home consumption, they pale in comparison to the authentic ramen experience found in restaurants. Momofuku Ando’s invention of instant ramen in 1958, amid post-war food scarcity, remains legendary in Japan, laying the foundation for Nissin Foods’ global success.

For enthusiasts like Frank Striegl, ramen isn’t just a meal—it’s an immersive cultural experience. Guiding tourists through Tokyo’s labyrinthine streets, Striegl introduces them to an array of ramen styles, encouraging exploration and education.

Reflecting on ramen’s enduring appeal, Striegl underscores its universal resonance, likening it to “people’s food” transcending cultural boundaries.

As tourists savour their miniature ramen servings, Striegl delves into the dish’s storied history, tracing its origins to ancient Japan and its evolution into a culinary phenomenon.

Also read: Why is Japan home to the world’s longest-living people? The secret’s in their food habits

For tour participant Katie Sell, ramen embodies comfort, particularly during winter months, fostering camaraderie and enjoyment among friends.

Despite its popularity, ramen establishments in Japan have faced challenges amid the pandemic, currency fluctuations, and rising costs. However, innovative solutions like home delivery services and packaged ramen kits offer a lifeline to struggling businesses.

Kenichi Nomaguchi, co-founder of Gourmet Innovation, highlights ramen’s global allure, positioning it alongside animation as Japan’s most successful exports. Nomaguchi attributes ramen’s complexity and depth of flavour to its intricate preparation, involving hours of simmering stock and a myriad of ingredients.

From traditional toppings like bean sprouts and barbecued pork to unconventional variations like coffee-infused ramen, the possibilities are endless. Jiro-style ramen, characterised by towering vegetable heaps and generous pork servings, exemplifies ramen’s fusion of taste and spectacle.

For Kota Kobayashi, proprietor of “Ore No Ikiru Michi,” ramen represents a way of life—an ethos that extends beyond culinary excellence. Kobayashi emphasizes the importance of ambiance and hospitality, ensuring patrons leave not just satisfied but entertained.

As customers return to his restaurant, Kobayashi’s warm greeting fosters a sense of belonging, epitomizing the spirit of ramen—a dish that transcends mere sustenance to become a cultural phenomenon cherished by all who partake.

(With inputs from AP)

Elon Musk forms several ‘X Holdings’ companies to fund potential Twitter buyout

3 Mins Read

Thursday’s filing dispelled some doubts, though Musk still has work to do. He and his advisers will spend the coming days vetting potential investors for the equity portion of his offer, according to people familiar with the matter

KV Prasad Journo follow politics, process in Parliament and US Congress. Former Congressional APSA-Fulbright Fellow

How’s innovation helping Indian single malts break barriers

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

Listen to the Article (6 Minutes)

The Indian single malt landscape is on an upward trend — poised alongside global counterparts. As the global whisky landscape evolves, India’s single malts are transcending conventional boundaries and setting new standards of excellence — take, for instance, the intricacies of liquid profiles striking a delicately harmonious balance between tradition and innovation. Essentially, the signifying factors of the Indian liquid profile comes down to the technicalities of the distiller, the impact of Indian terroir, and of course, the no-age claims. 

The Power of the Distiller

Single malts stand out for their distinct characteristics, deeply rooted in the unique configurations of the distillery’s pot stills, encompassing factors such as shape, form, and the angle of the gooseneck. The expertise of the distiller comes into play here, guiding the extraction of the finest qualities from each pot. In the context of India, marked by diverse geography, ingredients, and terroir, this knowledge becomes especially crucial in order to deliver a distillate which is at its optimum best. 

Take for example, Nashik, home to one of India’s largest distilleries — it underscores the significance of this expertise — a distillery that operates on an industrial scale where mastering the intricacies of pot still operation is paramount. This industrial scale poses distinct challenges, where parameters and controls are not solely in the distiller’s hands, and requires innovation to harmonise multiple variables—ingredients, terroir, environmental conditions, and pot still variations. Thus, the essence of a distillery is intricately linked to the skill of its distillers, shaping the quality and character of India’s single malts.

The Terroir Factor

The impact of terroir on spirits, particularly single malt whiskies, is akin to its influence on wine. Terroir refers to the environmental factors such as climate, soil composition, and geographic location that contribute to the unique characteristics of agricultural products. In the case of spirits, terroir manifests in various ways, especially when considering maturation processes, where the choice of casks plays a crucial role.

Take, for instance, the emergence of terroir-driven single malts, which are increasingly being compared to wines in terms of their regional distinctiveness. Consider the example of Rajasthan, a region not initially associated with whiskey production. However, its extreme temperatures and climatic conditions have unexpectedly proven ideal for crafting unique spirits. Similarly, Nashik which has established itself as India’s wine capital despite differing from traditional wine regions like Spain, the Napa Valley or France, offers its own unique character.

When you bring the influence of terroir on wine and whisky together, the harmonious marriage becomes particularly evident when distilleries utilise wine casks for ageing, as the remnants of the wine’s character within the wood impart nuanced flavours to the spirit.

This showcases, but one example, of the diversity of India’s offerings and underscores the importance of recognising regional characteristics in spirit production.

Despite disparities in climates and altitudes between wine and whisky regions, each factor contributes to the maturation process. A distillery’s distinctive character, combined with environmental influences, culminates in a liquid that reflects the signature style of its origin. This diversity distinguishes India as a hub for innovation in spirit production, with different regions contributing their unique flavours and profiles to the global market.

No Age Statements 

The status of age statements in the world of Indian single malts is undergoing a significant shift, challenging the traditional notion that age equates to premium quality. The fundamental weight behind context comes down to the fact that people have always found an intrinsic ladder in premium offerings through a number, and for Single Malts, that number happens to be the age for which the spirit has matured.  As the spirit spends time in the wooden cradle, at lower temperatures, the wooden barrel transfers beautiful character to the spirit. And therefore, the number of years then becomes a marker of high value and expensive taste.

Unlike Scotch or Japanese whiskies, where age serves as a hallmark of distinction and value, India’s diverse environmental conditions allow for the maturation of exceptional spirits in much shorter timeframes. The sheer difference in temperature, relative humidity and environmental conditions allow for a much more differentiated, pronounced and accelerated kinetics of all the chemical reactions between the spirit and the wood. The right amount of ageing time is determined again by the master distiller and the blender who craft the perfect unison between time and the elements in order to deliver a liquid that belies the conditions and surprises the strongest of critics.

Moreover, ageing for long periods in India can lead to higher amounts of angel’s share, which unfortunately, is a high price to pay for the beautiful sensorial experiences the spirit offers. In order to move away from the age-centric approach, there needs to be an understanding that achieving optimal sensory performance does not necessarily mean prolonged maturation. India’s environmental conditions can allow for the crafting of a spirit with an outstanding sensory performance in a third of the time as compared to the conditions of Scotland or Japan. 

Therefore, many Indian single malts steer clear of age claims. While some exceptions exist, most Indian distilleries prioritise the essence of their spirits over numerical labels, even believing that putting a number can belittle what the spirit stands for. We’re also witnessing this trend on a global level. There are hardly any bourbons from the United States that parade age labels. Similarly, there is an increasing number of Scotch whisky producers releasing expressions without age indications to stay in sync with consumer preferences. 

Non-age statements are now gaining more acceptance, especially for aficionados who understand the world of single malts — knowing that it is not just numbers that deliver a rich sensorial experience, but rather the complex and holistic nature of whisky making that does. 

The dynamic landscape of Indian single malt whisky is a testament to the collaborative efforts of various entities within the industry. From longstanding smaller companies, innovative startups, niche high-end artisanal offerings, and behemoth brands, each contributes uniquely to the rich tapestry of Indian single malts.

It’s clear that building a robust and consistent platform for high-quality Indian single malts requires collective expertise and dedication of diverse players in the field. This collaborative spirit not only elevates the quality and diversity of Indian single malts but also accelerates India’s position on the global single malt stage. As these groups continue to work together, we can expect to witness further innovation and excellence, solidifying India’s reputation as a single malt powerhouse.

—The author, Vikram Damodaran, is Chief Innovation Officer at Diageo India. The views expressed are personal. 

Elon Musk forms several ‘X Holdings’ companies to fund potential Twitter buyout

3 Mins Read

Thursday’s filing dispelled some doubts, though Musk still has work to do. He and his advisers will spend the coming days vetting potential investors for the equity portion of his offer, according to people familiar with the matter

KV Prasad Journo follow politics, process in Parliament and US Congress. Former Congressional APSA-Fulbright Fellow

Forget coffee beans: Now, start your day with an AI-generated coffee blend of your choice

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

Listen to the Article (6 Minutes)

An artisan roastery based in the Finnish capital of Helsinky has introduced a coffee blend developed by artificial intelligence (AI) which it hopes will ease the workload on the sector that prides itself on manual work.

Helsinki-based Kaffa Roastery’s “AI-conic” blend was launched recently in Finland that consumes the most coffee in the world at 12 kg per capita annually, with a population of 5.6 million people, according to the International Coffee Organization.

Also read: The world’s most popular coffee may be over 600,000 years old

Crafted through a collaboration between Kaffa Roastery and a local AI consultancy Elev, this new blend can captivate the palates of coffee enthusiasts, pushing the boundaries of conventional flavour profiles.

Svante Hampf, managing director and founder of Kaffa Roastery, told AP about exploring the intersection of AI and artisanal coffee roasting. By providing the AI with detailed descriptions of their coffee varieties and flavour profiles, Hampf and his team sought to challenge established norms and unlock new dimensions of taste.

Also read: Seattle-based startup makes ‘beanless coffee’ to help combat deforestation

Despite initial surprises, list the AI’s decision to incorporate four types of coffee beans, subsequent tests and blind tastings confirmed the new blend’s preference. Remarkably, the tech-assisted blend required no human adjustments, showcasing the AI’s adeptness in the realm of flavor innovation.

Antti Merilehto, spokesperson for Elev, emphasised that “AI-conic” symbolises a fusion of tradition and innovation, offering both seasoned professionals and coffee aficionados a fresh sensory experience. Kaffa Roastery views this trial as a catalyst for future dialogue within Finland’s vibrant coffee community, bridging the gap between artisanal craftsmanship and technological advancement.

As Hampf reflected on the project’s outcomes, he underscored the potentialee of AI to enhance the roasting process and redefine the parameters of taste exploration. With a nod to the AI’s skill in crafting detailed taste descriptions, Hampf expressed optimism about the myriad possibilities AI holds for the future of coffee roasting.

In essence, the “AI-conic” blend serves not only as a testament to Finland’s rich coffee heritage but also as a harbinger of transformative possibilities at the nexus of tradition and technology. Through this pioneering collaboration, Kaffa Roastery envisions a future where AI augments, rather than replaces, the artisanal craft of coffee roasting, enriching both the industry and the consumer experience.

(With inputs from AP)

Elon Musk forms several ‘X Holdings’ companies to fund potential Twitter buyout

3 Mins Read

Thursday’s filing dispelled some doubts, though Musk still has work to do. He and his advisers will spend the coming days vetting potential investors for the equity portion of his offer, according to people familiar with the matter

KV Prasad Journo follow politics, process in Parliament and US Congress. Former Congressional APSA-Fulbright Fellow

Mahavir Jayanti on April 21: Vasai Virar Municipal Corporation bans meat slaughter on Sunday; fish sale allowed

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

Listen to the Article (6 Minutes)

The Vasai Virar Municipal Corporation has declared a ban on meat slaughter on Mahavir Jayanti, which falls on Sunday (April 21). A notification Issued by the solid waste management department, outlined the prohibition on mutton, chicken, beef and pork slaughter with an exception for fish sale.

This is the first such ban on Mahavir Jayanti that the civic body has implemented since its inception in 2009. The move follows a request made by the Jain community, the notification read. According to a Times of India report, meat vendors have stressed that they will face potential revenue losses as Sundays traditionally witness heightened demand for meat.

Mahavir Janma Kalyanak or Mahavir Jayanti, is one of Jainism’s most-cherished festival that commemorates the birth anniversary of Lord Mahavir, the 24th and final Thirthankara of Jainism.

Lord Mahavir, revered as a teacher who propagated Dharma within Jainism, is believed to have entered the world on the Trayodashi (the 13th day) of the Shukla Paksha (the bright half) of the Hindu month of Chaitra, which traditionally falls in March or early April according to the Gregorian calendar.

Observed with fervour by Jains worldwide, Mahavir Jayanti is characterised by religious processions, prayers, chants, and sermons, serving as a day of celebration and introspection as devotees recommit themselves to the teachings of Lord Mahavir.

Mahavir Jayanti 2024: Date and Time

As Jains mark the 2622nd birth anniversary of Lord Mahavir this year, festivities will commence on April 20 at 10:41 pm and conclude on April 22 at 1:11 pm, according to the Panchang. Udaya, or daybreak, of Mahavir Jayanti will be observed on April 21, 2024.

So far the BMC has not implemented any such ban in Mumbai.

Elon Musk forms several ‘X Holdings’ companies to fund potential Twitter buyout

3 Mins Read

Thursday’s filing dispelled some doubts, though Musk still has work to do. He and his advisers will spend the coming days vetting potential investors for the equity portion of his offer, according to people familiar with the matter

KV Prasad Journo follow politics, process in Parliament and US Congress. Former Congressional APSA-Fulbright Fellow

Everest Fish Curry Masala recalled in Singapore over ethylene oxide concerns

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

Listen to the Article (6 Minutes)

The Singapore Food Agency (SFA) has initiated a product recall of Everest Fish Curry Masala imported from India. This action follows a notification from the Centre for Food Safety in Hong Kong regarding the presence of ethylene oxide in the product, which it said “exceeded permissible limits”.

The importer, Sp Muthiah & Sons Pte. Ltd., has been directed by the Singapore Food Agency to recall the implicated products, and the recall process is currently underway.

Ethylene oxide, a pesticide unauthorised for use in food products, was detected in the masala, the SFA said. “Ethylene oxide is a pesticide that is not authorised for use in food. It can be used to fumigate agricultural products to prevent microbial contamination,” the SFA said in a release.

While Singapore’s food regulations permit its use for spice sterilisation, its presence in food products raises health concerns. Although immediate risks from low levels of ethylene oxide are minimal, prolonged exposure can lead to health issues, the agency noted.

Consumers who have purchased Everest Fish Curry Masala (50g) with the best-before date of 09/2025, originating from India, were advised not to consume it.

Those who have already consumed the product and have health concerns were urged to seek medical advice promptly. For further inquiries, consumers were advised to contact their point of purchase.

Elon Musk forms several ‘X Holdings’ companies to fund potential Twitter buyout

3 Mins Read

Thursday’s filing dispelled some doubts, though Musk still has work to do. He and his advisers will spend the coming days vetting potential investors for the equity portion of his offer, according to people familiar with the matter

KV Prasad Journo follow politics, process in Parliament and US Congress. Former Congressional APSA-Fulbright Fellow