Latest news with #Indication
NDTV
2 days ago
- General
- NDTV
Bhujia Vs Sev: What Really Sets These Crunchy Snacks Apart? Find Out Here
If you grew up in an Indian household, chances are you've crunched your way through countless packets of sev and bhujia. Sometimes you might have munched on them straight out of the pack or sprinkled them on top of poha or chaat for added crunch. At first glance, they may look quite similar, both are thin, yellow, crunchy strings. In fact, many people use the words interchangeably. But did you know they're actually not the same? If you delve deeper, you'll discover that bhujia and sev are quite different. From texture and taste to regional roots and ingredients, let's uncover the key differences that set the two apart. What Is Bhujia? Bhujia is a spicy and crunchy snack that's full of flavour. It's made with special spices that give it a strong and bold taste. People who like strong flavours love eating bhujia. The most famous version, Bikaneri bhujia, comes from Rajasthan and is so special that it has a Geographical Indication (GI) tag. What Is Sev? Unlike bhujia, sev is lighter and crispier. It's great for adding crunch to food. Sev has a mild flavour and is easy to munch on. It comes in many varieties like barik, moti, Ratlami, and laung sev, to name a few. It's widely used as a topping for chaats, poha, bhel or eaten on its own with tea. Here Are 5 Key Differences Between Sev And Bhujia: 1. Ingredients Sev is typically made from gram flour, while bhujia uses a combination of gram flour and moth dal flour, giving it a unique taste and texture. 2. Spice Profile Sev has a milder flavour with basic spices, whereas bhujia packs a punch with its bold spices, including ajwain, pepper, and sometimes even cloves or cinnamon. 3. Origin Story Sev originates from Madhya Pradesh and Gujarat, with Ratlam being a notable hub. Bhujia, on the other hand, is a staple from Rajasthan, particularly from the city of Bikaner. 4. Texture And Shape Sev is often thicker and softer, while bhujia is finer, crispier, and more brittle due to the addition of moth dal flour. 5. Usage Sev is commonly used as a topping for chaats, sandwiches and poha, whereas bhujia is often enjoyed on its own with tea or added to snack mixes for an extra kick. Can You Use Bhujia And Sev Interchangeably In Recipes? While you can experiment with using bhujia and sev interchangeably in recipes, it's not always recommended. Bhujia's bold flavour and crunchy texture might overpower some dishes, whereas sev's milder flavour and softer texture make it a better fit for certain recipes. Are Bhujia And Sev Healthy Snack Options? Both bhujia and sev can be part of a balanced diet when consumed in moderation. They're made from gram flour and other ingredients that provide some protein and fibre. However, they are often high in calories, fat and sodium due to the frying process. To make them a healthier option, consider baking or roasting them instead of frying. Now that you know the differences between sev and bhujia, go ahead and crunch your way through your favourite snacks.
Mint
7 days ago
- Business
- Mint
Goa's feni, Kerala's toddy and Nashik's artisanal wines to get shelf space in British stores as India-UK sign trade deal
The traditional craft beverages of India, such as Goa's feni, artisanal wines from Nashik, and Kerala's toddy, are expected to be recognised in the UK as the two countries signed the free trade agreement on Thursday, according to a report by PTI. Following the free trade agreement, Indian traditional beverages will not only have geographical indication (GI) protection but will also gain access to developed markets such as the UK, where demand for natural and organic products is growing. The addition of these beverages will provide a unique taste and distinct flavour profile to the people living in Britain. The FTA will not only assist in introducing traditional Indian craft beverages onto UK shelves alongside Scotch Whisky and other brands but also facilitate access to niche markets such as hospitality, a Commerce & Industry Ministry official told PTI. "Indian craft drinks like feni from Goa, artisanal wines from Nashik, and toddy from Kerala will now enjoy Geographical Indication (GI) protection and shelf space in high-end UK retail and hospitality chains," the official added. This will be a significant boost for the government, which is encouraging exports of Indian alcoholic beverages to international markets. Although this is a new sector, the government anticipates that the country's exports of alcoholic beverages will reach $1 billion by 2030 from the current $ 370.5 million, the report said. In April, the Agricultural and Processed Food Products Export Development Authority (APEDA) stated that Indian alcoholic beverages have significant potential in global markets, and the country boasts a wide range of quality products, including gin, beer, wine, and rum for the international markets. India ranks 40th globally for alcoholic beverage exports, with a goal to rise into the top 10 exporters in the next few years. In 2023-24, the country's alcoholic beverage exports stood at more than ₹ 2,200 crore. The primary markets were the UAE, Singapore, the Netherlands, Tanzania, Angola, Kenya, and Rwanda.
Hans India
23-07-2025
- General
- Hans India
Kancheepuram's sacred ‘Koil Idli ' inches closer to GI tag recognition
Kancheepuram: The iconic Koil Idli, a time-honoured delicacy served as an offering at the historic Sri Varadharaja Perumal Temple in Kancheepuram, is now on the path to receiving a Geographical Indication (GI) tag, a move expected to cement its cultural and culinary significance. The Tamil Nadu Food Processing and Agri Export Promotion Corporation (TNAPEx) has submitted the formal application for GI status, with support from the Madurai Agribusiness Incubation Forum -- an initiative jointly promoted by NABARD and the Tamil Nadu Agricultural University (TNAU). The recognition, if granted, will offer legal protection and boost efforts to preserve the traditional method of preparation that makes the Koil Idli unique. This distinctive idli, unlike its soft and fluffy South Indian counterpart, is known for its coarse texture, rich flavour, and sacred significance. Measuring nearly a foot in length, it forms part of the daily ritual offerings to Lord Varadharaja during the temple's Thiruvaradhanai ceremony. By 7.45 a.m., the steamed idlis are distributed to devotees as prasadam, alongside other traditional offerings like Venn Pongal, Ksheera Annam, Dhadhyonam, and Puliyodharai. The idli's preparation is rooted in centuries-old temple tradition. Coarsely ground parboiled rice and whole urad dal form the base, mixed with crushed black pepper, cumin seeds, dry ginger powder, asafoetida, curry leaves, ghee, sesame oil, sour curd, and salt. The batter, fermented overnight, is then poured into bamboo baskets or steel tumblers lined with dried Mandharai leaves, which impart a distinctive aroma. The containers are covered with more leaves and steamed gently for up to an hour. S. Balaji, who has been making Koil Idlis at the temple's Pathukadai prasadam counter for over four decades, insists that the recipe must be followed precisely. 'Even a slight variation changes the flavour. The Mandharai leaves play a crucial role. People from far and wide come here to take it home in large quantities,' he said. Religious scholar Akkarakani Srinidhi Swami hailed the move to secure GI status. 'The origin of this offering may be lost to time, but its presence in temple rituals has been constant. It's fitting that such a sacred dish receives due recognition.' If granted, the GI tag will help protect and promote one of Tamil Nadu's most revered culinary offerings -- one that blends spirituality, tradition, and taste.
The Hindu
22-07-2025
- General
- The Hindu
GI tag for Kanchipuram ldli sought
The Tamil Nadu Food Processing and Agri Export Promotion Corporation (TNAPEx) has filed an application seeking a Geographical Indication (GI) tag for the famous Koil idli or Kanchipuram ldli, which is one of the offerings at the Sri Varadharaja Perumal temple in the town mostly known for its silk sarees. The Madurai Agribusiness Incubation Forum, an initiative of NABARD and TNAU was the facilitator for this application. A source in the temple explained that the foot-long koil idli is offered to the presiding deity after the morning's Thiruvaradhana. 'It is offered along with Venn pongal, ksheera annam, dhadhyonam and yaana puliyodharai. By 7.45 a.m. it will be distributed to devotees,' he explained. The temple's pathukadai, which is the shop selling prasadams also has Kanchipuram idlis. 'Even if there is a small deviation from this time-tested recipe, the taste will change. The dried mandharai leaves in which the idlis are cooked in add to the flavour. There are people who buy it in large quantities to take home,' explained S. Balaji at the Pathukadai and has been making koil idli for over 40 years now. Religious exponent Akkarakani Srinidhi Swami said that it was good that a GI tag was being obtained for the idli of the Sri temple. 'Though nobody knows how it has become a part of the offerings at the temple, it has been here for a long time now.' Unlike the smooth and fluffy South Indian idli, the Kanchipuram Idli is made using coarsely ground parboiled rice and black gram (urad dal), which gives it a dense and grainy texture. The production of Kanchipuram Idli begins by soaking idli rice, whole black urad dal, and fenugreek seeds for about four hours. The soaked ingredients are ground to a moderately coarse batter with a thick pouring consistency. After grinding, coarsely crushed black pepper, cumin seeds, dry ginger powder, and asafoetida are added to the batter along with chopped curry leaves, salt, ghee, cold-pressed sesame oil, and sour curd. The batter is allowed to ferment naturally for 8 hours or ovemight until a mild soumess develops. For steaming, Mandarai leaves are cut and used to line the inside of bamboo baskets or steel tumblers. The fermented batter is poured into these lined containers and covered with additional leaves. The containers are then steamed over medium heat for 25-60 minutes depending on size.
New Indian Express
20-07-2025
- Business
- New Indian Express
Telia Rumal Takes Telangana to twin triumphs
HYDERABAD: Once a luxury item for the elite, the iconic Telia Rumal, or 'oiled handkerchief', has become a symbol of the state's handloom renaissance. For the first time, the Ministry of Textiles has recognised both innovation and enterprise from the adopted homeland of this craft at the 2025 National Handloom Awards. Entrepreneur Gajam Narmada shattered stereotypes by becoming the first woman from Telangana to win a national award in the marketing category. Parallelly, young weaver Godu Pavan, who dyes silk with flowers and roots, earned acclaim for reviving traditional motifs using entirely natural colours. While originally from Chirala in Andhra Pradesh, Telia Rumal found a second home in Puttapaka village of Yadadri Bhuvanagiri district. Known for its intricate double ikat weave, the textile is crafted into square scarves traditionally used by both men and women. It has been accorded GI (Geographical Indication) status and remains one of the finest examples of Telangana's weaving heritage. Narmada, who belongs to a family of weavers in Shabdulapur village, Nalgonda district, began her journey in 2001, shuttling between her hometown and Hyderabad, selling sarees in small showrooms. At a time when handlooms struggled to find buyers, she knocked on every door, from Kalanjali to Chandana Brothers, marketing directly to stores and clients. In 2013, with Rs 10 lakh and her husband's support, she launched Gajam Narmada Handloom. Today, her brand has a turnover of `8 crore, employing 300 people and supplying across Indian metros. 'This award is not just a personal milestone, it's a recognition of every weaver I work with,' she tells TNIE. 'I was inspired by veterans like Gajam Govardhan and Gajam Anjaiah, and designer Gaurang. This honour will inspire many more women to join this industry.' Following father's footsteps In a parallel thread of legacy, Godu Pavan chose the loom over college. Son of national award-winning weaver Godu Srinu, Pavan set out to reimagine handloom sarees without a drop of chemical dye.
