Latest news with #Dahi
Time of India
3 days ago
- Entertainment
- Time of India
Chef Guntas Sethi spills the beans on fuss-free cooking, European flavours and feel-good food
In a world where Instagram-worthy meals often come with complicated recipes and hard-to-pronounce ingredients, this chef is keeping it real. Known for her fuss-free, café-style cooking that actually makes sense in home kitchens, she's on a mission to decode food so anyone—even with zero professional training—can whip up something nourishing and exciting. Tired of too many ads? go ad free now From swapping maida for oats flour to using goat cheese from Spain in everyday salads, her cooking isn't just about health—it's about flavor, joy, and creativity. As the Indian ambassador for the EU's 'More Than Food' campaign, she's also been championing European ingredients that are high on quality, safety, and sustainability. Whether it's dark chocolate from Belgium, PDO-certified olive oil from Italy, or a twist of feta cheese in your paratha wrap, she's all for creating magic with ingredients that come with a story. In this candid conversation with Vaibhavi V Risbood, Editor, ETimes , Chef Guntas Sethi, European Union's 'More Than Food' Campaign Ambassador talks about finding her voice as a chef, why plant-based cooking is here to stay, how European elements are winning hearts in Indian kitchens, and what makes a dish unforgettable. Expect recipe swaps, superfood secrets, and plenty of food for thought—no fancy plating required. Was there a defining moment that made you feel you'd found your unique voice as a chef? When I realized there are people out there who are actually trusting the recipes and taking out their time to recreate them at home and they're able to do so, for me that was the defining moment to understand that my voice as a chef may not necessarily be to create experiences for people to come and dine at, but instead to enable them to make cafe-like food at home and decode it for them. How would you describe your cooking style in three words? Fuss-free, decoded café-style, nourishing. Tired of too many ads? go ad free now You've often focused on healthy eating—how do you make nutritious food exciting? I think it's easy to make your regular food nutritious by focusing on ingredients that are better for you and swapping the ones that have a lot of additives. For example, you can swap out Maida for oats flour, or cream for whipped Dahi. You can always swap ingredients for more nutrient-dense alternatives. I also ensure that the ingredients I use are authentic, safe, sustainable, and of high quality, which aligns perfectly with my goal of healthy eating. Ingredients from the European Union uphold these values, making them my preferred choice for curating nutritious dishes. Additionally, I enjoy adding a twist to my food to make it exciting for others to try. Unique pairings, such as Pear with Φέτα /Feta Cheese PDO from Greece or creating a delicious salad using Goat Cheese from Spain with roasted Beetroot, are wonderful ways to make food not only delicious but also equally healthy. There has been a growing demand for premium European chocolates in India's gourmet food scene. What are your thoughts on the same? As Indians, back in the day, the way we celebrated every occasion or event was by having mithai. Now, with time and access to ovens, we see more cakes going around, and so many different pâtisseries opening up, that also increases the demand for premium European chocolates. European chocolates adhere to strict safety standards, even those produced by small family-run ateliers. Notable examples of European chocolate craftsmanship include the Dark Chocolate bar 50% Cocoa from Belgium, Dark Chocolate Bar 70% from Ireland, Cranberry Chocolate from Germany, Dark 64% Cocoa Chocolate Bar from Poland, Dark Chocolate 50% from Spain and more are renowned for their exceptional quality and intense flavor. European chocolates have always been synonymous with quality, which explains their growing demand. What are the most underrated superfoods you use regularly? Dark chocolate Chia seeds Flax seeds Pumpkin seeds Hemp powder Sweet potatoes What are the unique aspects of European chocolates and confectionery? Europe is celebrated for its rich traditions, authenticity, high quality, and impressive variety in chocolate, sugar, and confectionery. As the ambassador of European Union's 'More Than Food' campaign in India, I can tell you that the mandatory EU labeling on a wide range of popular baked goods and sweets ensures that only the best and safest ingredients are used in chocolates, pastries, and biscuits, making them ideal for diverse tastes and occasions. I recently crafted some delightful treats for the "Hop into Easter with the EU" event at Soho House in Mumbai using some of the finest European chocolates and ingredients. I used White Chocolate from Belgium and Dark Chocolate (70%) from Ireland for my Profiteroles with Caramelized White Chocolate and Orange Mousse and the audience loved them. I also made the crowd pleaser, Easter Eggs with Dark Guanaja (70%) Chocolate from France, White Chocolate Brownies from France, Milk Chocolate from Poland, and Milk Chocolate Callets from Belgium. I finished them with candied orange slices and Paillette Feuilletine from Belgium for that perfect citrusy pop. One unique aspect of European chocolates and confectionery is that, even though cacao is not grown in Europe, people still eagerly seek out European chocolates. Every time we travel, we want to bring back bags of it to share with friends, family, and for ourselves. This is due to the premium quality and the meticulous process from bean to bar, ensuring the finest quality and smoothest texture. They use the best cocoa butter, and strict regulations are in place to ensure that only products meeting the necessary guidelines can be called real chocolate. Europe's rich history and cultural diversity have given rise to some of the world's most famous and beloved confections, such as Italian tiramisu, German apple strudels, and Swedish Spettekaka. Many of these treats are rooted in long-standing culinary traditions that have been handed down through generations. What's your take on the current rise of plant-based cooking in India? I think it's amazing to see how, in India now, there's been a change in the culinary scenario, where people are moving towards more ingredient-led dishes. That makes it so much more interesting because people are opting for more organic products. I personally love it, and I think a dish is only as good as the ingredients you use and the way you treat them, the techniques used. And this completely focuses on that. I love incorporating vegetables from Europe due to their impeccable quality. EU quality schemes, such as PDO and PGI, further demonstrate that the fruits and vegetables from Europe are grown with love and a deep respect for tradition and the environment. Products in the PDO category must be produced entirely within a specific region, ensuring a strong link to their place of origin. For instance, over 30 Italian extra virgin olive oils carry the PDO label, guaranteeing that their entire production cycle occurs within the designated area. Food, wines, and agricultural products can be labeled PDO. A PGI label signifies the connection between a product and its region of origin. Unlike a PDO, it requires that at least one stage of production, processing, or preparation occurs in the specified region. So, whether you fancy sampling a Danish jam for breakfast, adding frozen berries from Poland to your dessert, or topping your bruschetta with sweet cherry tomatoes from Spain, you can bask in the knowledge that their consumption is filling your body with something healthy. Do you think Indian cuisine is ready to embrace more fusion with European flavors, or are we still loyal to traditional tastes? I think the Indian citizen today is someone who loves to experiment and try new things, always adding our desi tadka to whatever we are making. For example, think about an authentic pizza; we love turning it into a smoked tandoori pizza. Indians love to experiment, and even with European cuisine, there's so much you can do. For instance, you can create tandoori pasta using Gouda Holland PGI from the Netherlands, or makhani sauce pasta with Extra Virgin Olive Oil from Spain. Tandoori momo can be made even more delightful by incorporating organic Kalamata Olives from Greece. These European ingredients not only add a unique twist but also enhance the flavour and quality of the dishes. What was the response from your audience when you introduced European elements to Indian dishes? When I introduced European elements to Indian cuisine, I saw a lot of excitement and inquisitiveness. Indians are extremely excited to learn, experiment, and try new things, even give their own twist to it. The response has been extremely positive, and we've seen a lot of interest from their end. They also love the fact that ingredients from Europe follow four core values of authenticity, quality, safety and sustainability, making them a crowd favorite for all the right reasons. The add-on of special labels like the PGO and PGI further creates the appreciation and trust in ingredients from Europe.
News18
3 days ago
- Health
- News18
Kefir: The Probiotic Powerhouse That's Taking Over Indian Kitchens
Last Updated: Kefir's the cool cousin of Dahi—fermented, fizzy, gut-happy, and lactose-light. Desi-approved, Insta-worthy, and your stomach's new BFF. Imagine a tangy, fizzy milk drink that's like yogurt's well-traveled cousin. Meet kefir (pronounced keh-fear)—a fermented drink that originated in the Caucasus and Tibet centuries ago. It's made using kefir 'grains"—small, cauliflower-like clusters of bacteria and yeast. These grains are mixed with milk (cow, goat, or even plant-based). Leave it at room temperature for 12–24 hours, strain it, and you have kefir—ready to nourish your gut and your body. These grains break down lactose (milk sugar) into lactic acid, a small amount of carbon dioxide (which gives it a slight fizz), and a trace amount of alcohol (about 0.002%, barely noticeable). The result? A probiotic-rich drink that supports digestion without the sugar rush. What's Inside This Drink? ~4% protein, 1% fat, 7% carbs, 87% water (~52 calories per 100 ml). Rich in B-vitamins, vitamin A, calcium, and a powerful probiotic mix that supports gut health. Why Should You Care? For Better Digestion Kefir contains billions of probiotics per ml, including Lactobacillus kefiri, which help fight harmful gut bacteria and improve digestion. Certain peptides in kefir may help lower blood pressure and cholesterol. Early studies in animals show promise, though large-scale human trials are still limited. Helps Manage Blood Sugar Some small studies suggest kefir can help improve fasting glucose and insulin levels in people with type 2 diabetes. It may also reduce inflammation, though results are mixed compared to plain milk. Boosts Immunity Kefir produces compounds such as bacteriocins that fight harmful bacteria such as E. coli. Its probiotics also enhance the immune system by increasing protective antibodies and immune cells. Good for Brain Health & Mood A healthy gut supports a healthy brain. Some studies, including one on Alzheimer's patients, showed memory improvement after consuming kefir. Its antioxidant properties may also help reduce stress and improve mental clarity. Cancer-Fighting Potential Lab tests show kefir may have anti-cancer, anti-inflammatory, and antioxidant properties. It appears to inhibit colon cancer cells in Petri dishes, but conclusive human trials are still underway. Stronger Bones, Better Skin Loaded with calcium and vitamin D, kefir supports bone health. Its antioxidant-rich profile may also improve skin health, digestion, and overall wellness. All these said, there is sufficient scientific research backing up the benefits of Kefir with respect to heart health and cancer aiding factors. Emerging research suggests that kefir isn't just good for your gut—it might also be a powerful ally for your heart. A 2024 double-blind, randomized, placebo-controlled clinical trial involving 67 elderly participants. It was found that probiotic-fortified kefir significantly improved certain atherogenic indices, which are markers linked to cardiovascular risk. This indicates that regular consumption of kefir could have a positive impact on heart health by improving lipid profiles and reducing cardiovascular risks. (Source: Backing this, a 2023 study published in Frontiers in Nutrition tested kefir peptides on mice that are genetically prone to developing cardiovascular disease. The mice, when fed a high-cholesterol diet supplemented with kefir peptides, showed a marked reduction in vascular calcification and atherosclerosis. The peptides worked by reducing oxidative stress and systemic inflammation, both critical factors in heart disease development. (Source: Adding to this evidence, another 2023 study demonstrated that kefir made using traditional microorganisms significantly lowered LDL (bad) cholesterol levels and improved plasma markers of inflammation in male participants. This underscores kefir's role in managing cholesterol and enhancing overall cardiovascular health. (Source: Can Kefir Help in Cancer Prevention? Science is increasingly exploring kefir's role beyond digestion, particularly its potential in fighting cancer. Studies show that kefir might contribute to the anti-tumor process across various cancers, including breast, leukemia, skin, gastric, colon cancers, and sarcomas. The proposed mechanism? Kefir's ability to positively modulate the gut microbiome and strengthen immune responses, which plays a crucial role in cancer prevention. (Source: One noteworthy case study involving 1,699 women suggested that high consumption of dairy products—including kefir—was associated with a lower risk of breast cancer among premenopausal women. Why Kefir Makes Sense for Indian Lifestyles Urban stress is real. Studies suggest fermented foods like kefir can improve digestion, sleep, and mood. It fits our food culture. Indians love dahi, lassi, and achar. Kefir is a natural extension of that tradition with even more probiotic power. Low in lactose. With 70–80% of Indians lactose-sensitive, kefir is a gentler dairy option. Affordable. Homemade kefir costs less than daily chai. Just buy the grains once and reuse them indefinitely. Things to Know Before You Start Research is still emerging. Much of the science is based on lab studies and small human trials. Start slow. Some people may experience bloating or mild discomfort initially, especially if sensitive to histamine. Check labels. Store-bought kefir can contain added sugars. Homemade kefir is healthier and more affordable. Consult your doctor. If you're pregnant, have immune issues, or severe allergies, check before consuming raw or unpasteurized kefir. How to Add Kefir to Your Routine Start small: 50–100 ml daily for a week to let your gut adapt. Ways to enjoy it: Blend it into mango lassi, pour over granola, use as a salad dressing, or even marinate paneer. Make it at home: Buy kefir grains online, add to milk, ferment for 24 hours, strain, and store in the fridge. The grains last indefinitely. Avoid sugar traps: Stick to plain kefir with no more than 5–6g sugar per 100 ml. Quick 7-Day Kefir Starter Plan Day What to Try 1–2 50 ml plain kefir with honey 3–4 100 ml kefir smoothie (banana + mango + cardamom) 5–7 150 ml kefir lassi with mint and a tadka of jeera Track how you feel—digestion, energy, mood, skin. The Final Word top videos View all Kefir isn't just another health fad. It's a centuries-old drink that bridges ancient food wisdom with modern nutrition science. Affordable, probiotic-rich, and easy to make, kefir fits seamlessly into Indian food habits. It won't replace a healthy diet, but as a daily addition, it's a simple, effective way to support digestion, immunity, and overall wellness. tags : Gut Bacteria Gut health Gut microbiome Location : New Delhi, India, India First Published: June 30, 2025, 13:49 IST News zip Kefir: The Probiotic Powerhouse That's Taking Over Indian Kitchens
Observer
15-03-2025
- Health
- Observer
Nothing quenches thirst like a lassi
Imagine gathering around the dining table, stomach empty and throat dry, eyes fixed on the clock as it inches towards the relief of iftar, the fast-breaking evening meal. For Muslims, this — patience, restraint and dreams of the next bite of food — is the daily rhythm of Ramadhan. Hydration is especially essential when fasting. But next to the savory, flavourful samosas, kebabs and other salty, rich options at iftar, water feels boring, even if you're abstaining from it all day. Homemade lassi is a great alternative. The drink's origins can be traced back to the Punjab region of the Indian subcontinent and it's been consumed for more than 1,000 years, with good reason. The simple yoghurt-based refreshment, blended with sweet or savory ingredients, is versatile, easy to make and especially ideal for slaking thirst any time of year. Here are tips for making an especially good batch: Start with great yoghurt Dahi is the ideal choice for both texture and flavour. It's creamier than more readily available plain, whole yoghurt and, while still tangy, it has a subtle sweetness and an almost slightly savory quality. That said, plain whole-milk yoghurt will work well. For thicker, creamier yoghurt, leave the container in the back of the fridge for a week to separate from the whey. Then measure out the yoghurt, leaving the whey behind. Don't add water Originally, lassi was made with water and yoghurt poured back and forth between jugs to aerate and blend. Therefore, many recipes will call for thinning the yoghurt with water, then chilling it in the fridge. But, blending the yoghurt with ice speeds the cooling process and froths the drink, all while adding body. Try all the varieties There's a lassi for everyone, whether your tastes lean sweet or savory. Salted lassi is one of the most popular styles. Using Himalayan pink salt promotes hydration, but standard table salt similarly achieves the signature flavour. Black salt, or kala namak, adds a sulfuric flavour. Other additions include cumin seeds and chaat masala. And in South India, curry leaves, fresh cilantro, green chiles and even asafetida, also known as hing, are blended in. Sweet lassi, in its simplest form, mirrors salted lassi but relies on granulated sugar rather than salt. Aromatic additions like cardamom, rose water, saffron and nuts can enhance the flavour. Fruit lassi often using similar spices as sweet lassi, but adds in fresh or frozen fruit, as in strawberry lassi, or fruit pulp, a common choice for mango lassi. To make either style, start with a base recipe and adjust, adding different spices, extracts or fruit, or a combination, as desired. Then, let the blender do the work. Since there aren't many other ingredients at play, start with less of the flavourings than you think you might need, adding more after tasting the first blend. Drink it cold One thing is non-negotiable, though. Lassi is best served chilled, so keep ice and frozen fruit on hand to quickly blend some up at a moment's notice. And when serving lassi to a crowd, consider chilling the glasses and serving pitchers ahead of time — stainless steel is great choice for maintaining the chill — so everyone, fasting or not, gets a true taste of just how refreshing lassi can be. — NYT
New York Times
26-02-2025
- Health
- New York Times
Nothing Quenches Thirst Like a Lassi
Ramadan's most refreshing drink is sweet, salty and so simple. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Published Feb. 26, 2025 Updated Feb. 26, 2025 Imagine gathering around the dining table, stomach empty and throat dry, eyes fixed on the clock as it inches toward the relief of iftar, the fast-breaking evening meal. For Muslims, this — patience, restraint and dreams of the next bite of food — is the daily rhythm of Ramadan, the month of fasting from dawn to dusk, which begins Friday evening. Hydration is especially essential when fasting. But next to the savory, flavorful samosas, kebabs and other salty, rich options at iftar, water feels boring, even if you're abstaining from it all day. Homemade lassi is a great alternative. The drink's origins can be traced back to the Punjab region of the Indian subcontinent, and it's been consumed for more than 1,000 years, with good reason. The simple yogurt-based refreshment, blended with sweet or savory ingredients, is versatile, easy to make, and especially ideal for slaking thirst any time of year. Here are tips for making an especially good batch: Dahi, an Indian yogurt easily found at South Asian supermarkets, is the ideal choice for both texture and flavor. It's creamier than more readily available plain, whole yogurt and, while still tangy, it has a subtle sweetness and an almost slightly savory quality. That said, plain whole-milk yogurt will work well. For thicker, creamier yogurt, leave the container in the back of the fridge for a week to separate from the whey. Then measure out the yogurt, leaving the whey behind. Originally, lassi was made with water and yogurt poured back and forth between jugs to aerate and blend. Therefore, many recipes will call for thinning the yogurt with water, then chilling it in the fridge. But, blending the yogurt with ice speeds the cooling process and froths the drink, all while adding body. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. There's a lassi for everyone, whether your tastes lean sweet or savory. Salted lassi is one of the most popular styles. Using Himalayan pink salt promotes hydration, but standard kosher or table salt similarly achieves the signature flavor. Black salt, or kala namak, adds a sulfuric flavor. Other additions include cumin seeds and chaat masala. And in South India, curry leaves, fresh cilantro, green chiles and even asafetida, also known as hing, are blended in. Sweet lassi, in its simplest form, mirrors salted lassi but relies on granulated sugar rather than salt. Aromatic additions like cardamom, rose water, saffron and nuts can enhance the flavor. Fruit lassi often using similar spices as sweet lassi, but adds in fresh or frozen fruit, as in strawberry lassi, or fruit pulp, a common choice for mango lassi. To make either style, start with a base recipe and adjust, adding different spices, extracts or fruit, or a combination, as desired. Then, let the blender do the work. Since there aren't many other ingredients at play, start with less of the flavorings than you think you might need, adding more after tasting the first blend. One thing is nonnegotiable, though. Lassi is best served chilled, so keep ice and frozen fruit on hand to quickly blend some up at a moment's notice. And when serving lassi to a crowd, consider chilling the glasses and serving pitchers ahead of time — stainless steel is great choice for maintaining the chill — so everyone, fasting or not, gets a true taste of just how refreshing lassi can be. Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .
