New Age Fusion Food: The Latest Trend To Hit Mumbai Surprised at being served an Italian pizza topped with South East Asian flavours, Poha in the form of the Catalan Paella or a Galouti kebab infused with French foie gras? Don’t be. It’s the latest gastronomic wave that’s sweeping the country, where chefs, delighted to cater to an increasingly maturing Indian palate, are giving fusion food a new meaning altogether – creating new-age dishes influenced by more than one cuisine. Phorum Dalal speaks to culinary experts to get a whiff of this lip-smacking food trend As Vandana Verma enters Indian Accent, a restaurant in New Delhis Hotel Manor, pungent aromas of red, yellow and green spices greet her. The menu, too, is full of her favourite shorbas, kebabs, bread baskets and biryanis. But when the kulcha is served as a mini version of the traditional size, topped with treacle bacon, and a bite of the galouti kebab frees the burst of French Foie de Gras at the centre, the food critic raises her eyebrows in happy surprise. Finally free of customers demanding every cuisine be Indianised to suit their taste buds, chefs and restaurateurs across India are letting loose their creative side. The result: a brand new culture of fusion cuisine that is delightfully international in nature. Take the example of Zorawar Kalras upcoming restaurant at Mumbais Bandra Kurla Complex (BKC), Masala Library, which opened yesterday. It hopes to change the way we perceive, eat and relish Indian food. Indian food has come to a dead end, and there is nowhere else to go with the traditional recipes. That is why, its time to pave way for version 2.0 of progressive Indian food, laughs Kalra. Chef Nilesh Limaye cooks the Griddle Top Vegetable Pizza at Auriga Restaurant in Mahalaxmi. Pics/ Sayed Sameer Abedi Indeed, a handful of top-end fine-dining restaurants have already introduced dishes that have a global influence in the menu, along with their classic recipes. Indians have been globetrotters for many years but it is only now that they have finally opened up to global foods.

How to Read Your Food Label

PHOTO: A shopper reads the label on a package of non-dairy creamer

Runner’s World Oct. 5, 2013 ROBYN BECK/AFP/Getty Images Like many health-conscious shoppers, it takes me a little longer in the grocery store than you might imagine. Coupons? Check. Thoroughly inspect every square inch of produce? On it. Wrangle an 11-month-old? Done. Read every nutrition facts panel and ingredient list? No problem! You see, once you become familiar with the food label, shopping for healthy fuel really isn’t as time-consuming as you might think. This article will help you decode the label in order to determine which foods should come home with you and which should stay on the grocer’s shelves.

Food-stamp aid swells amid criticism

Transportation was an issue for him, she said. Keller is one of 22 food-stamp outreach workers employed through a partnership program of the U.S. Department of Agriculture, the Ohio Department of Job and Family Services, the Ohio Association of Foodbanks and its partner agencies. Although the outreach program was operating last week, Ohios grants for the next fiscal year had not been approved by the time the federal government shut down. Local advocates were deciding whether to continue services. Lisa Hamler-Fugitt, the food-banks association executive director, said food-stamp outreach formalized in Ohio after both Republican and Democratic legislators asked advocates what they were doing to reduce the need for state money to assist overwhelmed food pantries. We hadnt had, per se, a statewide plan, Hamler-Fugitt said. Our approach is one of raising awareness and educating folks that they can still work and, if they are income-eligible, they can participate and receive a modest benefit. She said outreach and Ohio Benefit Bank workers helped an estimated 32,000 Ohioans obtain SNAP benefits last year. Many people enroll on their own or through other agencies, too. Outreach also came under fire in Congressional debates last month, when the Republican-majority House voted to chop nearly $4 billion a year from the food-stamp program. Savings would be achieved through work requirements and time limits for the able-bodied. It doesnt mean that you want to cut people off arbitrarily, said the Heritage Foundations Rector. In general, everyone is going to be better off if you require some type of constructive activity. Keller thinks thats easier to ponder in theory. She signed up a woman whos sleeping in a neighbors backyard.