Latest news with #Byadgi
Hindustan Times
05-07-2025
- Entertainment
- Hindustan Times
Chef Deepti Jadhav says 'modernising South Indian food is about reimagining it, not changing its identity'
Chef Deepti Jadhav, Head Chef of Avartana, ITC Maratha Mumbai(Photo: HTBS) South Indian food has evolved and modernised over the years, incorporating new flavours, ingredients, and cooking techniques while still retaining its traditional roots. 'Modernising South Indian cuisine, for me, is not about changing its identity — it's about reimagining how it's experienced. I believe in taking the soul of traditional ingredients and reinterpret them using modern techniques, refined presentation, and a deeper understanding of core memories. The goal is to retain authenticity while elevating the overall dining experience,' says chef Deepti Jadhav, Head Chef of Avartana, ITC Maratha Mumbai. Sharing how she incorporates traditional South Indian flavours even though she gives a modern take to her food, the chef adds, 'The foundation of my food always begins with traditional ingredients — whether it's the sharp earthiness of black Tellicherry pepper from Kerala, the umami of fermented raw rice batters from Tamil Nadu, or the delicate fragrance of curry leaves and coconut from coastal Andhra and Karnataka. Every dish I make starts with a deep respect for its roots. I might present a rasam as a consommé or serve a Talegaon potato sandwich instead of a classic vadai, but the soul of the ingredient remains South Indian. I also focus on balance — South Indian food is incredibly nuanced in its play of sour, spice, sweet, and bitterness. That complexity allows me to be creative without compromising on identity.' Some of her go-to ingredients include Tellicherry pepper, chillies like Byadgi, Salem and Guntur, jaggery and tamarind palm cake, Coorg vinegar and Uthukuli butter. Speaking about the techniques she uses to innovate and modernise traditional South Indian food, she shares, 'Traditional techniques like roasting of spices, hand pound cracked pepper and cumin for distilled tomato rasam, pulled sugar for fennel Panacotta form the essence of my cooking. Modern techniques like sous vide for cuttle fish and garlic, distillation for the liquid gold tomato rasam, dehydration of beetroot sheets for the Uthukuli chicken and morel dishes add a unique dimension to age-old South Indian ingredients.'
The Hindu
13-06-2025
- Business
- The Hindu
Foundation seeds of three chilli varieties available for sale at Regional Horticultural Research Station, Lam Farm, starting June 16, says official
The Regional Horticultural Research Station, Lam Farm, Associate Director C. Venkata Ramana, has stated that foundation seeds of three chilli varieties — LCA-625, LCA-657 and LCA-643 — will be available for sale starting Monday, June 16. In a press release on Friday, he said that the LCA-643 variety is suitable for both green chilli and dry chilli production. The pods are long (13–14 cm), light green in color and attractive. When dried, they appear slightly wrinkled and have a bright red color, resembling the Byadgi variety. It has good tolerance to leaf curl disease and some resistance to Gemini virus. It also yields well even under infestation by Helicoverpa (Spodoptera) if managed with minimal pesticide use, he said. Mr. Venkata Ramana said that the LCA-625 variety is ideal for dry chilli. Plants are tall, with strong branches and dense foliage due to closely spaced nodes. It is especially suitable for direct sowing in the main field. The pods are slender, medium in length (8–10 cm), and resemble the Teja variety. The green pods are dark green, and when ripened, they are highly pungent (45,000–50,000 SHU) with attractive red colour (60–65 ASTA). The skin is thin, and due to its pungency, it has some resistance to fruit rot disease and low flower drop, he said. Mr. Venkata Ramana said that the LCA-657 variety is suitable for direct sowing post-kharif season and is tolerant to Gemini virus. The plants are tall with strong stems and upright branches, supported by a robust root system. The pods are long (11–12 cm), dark green, and turn deep red with a white calyx when ripe, making them visually appealing. It has a high pungency (50,000–55,000 SHU) and attractive color. The variety is also drought-tolerant, he said. Farmers interested in purchasing these seeds can visit the Regional Horticultural Research Station, Lam Farm, from June 16, between 9 a.m. and 4 p.m. daily, as long as the seed stock is available. Lam Farm will be closed on second Saturdays and Sundays. The price is ₹1,200 per kg. The chilli seeds are available exclusively at Lam Farm, and if anyone outside claims to sell the same seeds under the same names, farmers should not purchase them. For more information, people should contact 99898 09554 / 94405 92982, he added
Mint
05-05-2025
- Mint
Lounge Loves: People watching, rum-aged coffee and more
I know these two brothers who are now US citizens, but their biscuit of choice remains Parle-G, which they grew up eating. Yes, the same biscuit that moms dissolve in a glass of warm milk as enticement when their child is being difficult. Parle-G will be 100 in a decade or so, and there is something about snacking on a piece of history which has remained true to its crunch. In Britain, McVitie's Chocolate Digestive has turned 100, and now we are told that the right way to eat it is with the chocolate side down. I had to put this theory to test. But in our sweltering weather, the chocolate smears your fingers, more so when you are holding the dark side down. I had to put the biscuits in the fridge first to firm up the chocolate. I tried both versions, and I have to say that I prefer tasting the biscuit part first. Sometimes, you got to pick a side—not with Parle-G though. Coming home to a fridge stocked with interesting condiments brings me a lot of joy. I've dabbled in making my own aioli and XO sauce, but chilli oils hold a special place in my heart. I've tried many versions, from Moi Soi to a small business in Kalimpong, but Nomad's Bacon Chilli Oil has come out on top. This indulgent condiment is like a hybrid of bacon relish and chilli oil—it pairs surprisingly well with pesto on a Margherita pizza and adds a fun kick to sweet corn chicken soup. Its got chunky bacon bits, Byadgi chillies (the kind used in Mangalorean ghee roast) and Sichuan peppercorns. It's become my go-to way to curb my craving for several strips of bacon—just a little taste goes a long way. Beyond the museums, flea markets, food and drinks, one of the perks of being on vacation is watching people go about their day. Imagine sitting in a park and just looking at the world around you with no interruptions of work calls/mails/texts—a child playing with his father, a dog chasing a ball, a woman running in a leopard catsuit, two girls drawing each other's portraits, a formal suit-wearer hurriedly walking past with grocery bags, two young boys laughing while looking at their phones. You see them and cook up stories in your head about who they are, though there's no actual desire to get to know them or their life stories. In those few minutes, life seems good and all figured out.
