Traditional recipes

Fast Food is Taking Over India

Fast Food is Taking Over India

America prides itself on being a country filled with tremendous cultural diversity, especially regarding the food options. With so many different food genres to choose from, America needed to stand out somehow. In comes the booming fast food industry, which not only altered the way Americans are eating today, but also allows America to dominate the food industry internationally. And India, a country applauded for its traditional dishes, has fallen under America’s spell.

Beginning in the early 1990s, the Indian food industry was mainly controlled by smaller eateries, until McDonald’s, Pizza Hut, Domino’s Pizza and Subway began changing the nature of the Indian food service, according to The Hindu Business Line. From then on, the food industry of India evolved to mirror the American way of dining.

The major factors contributing to the consistent expansion are a rise in disposable income, an increase in urbanization, and the fact that half of India’s population is under 35 and will be the ones consuming these foods. That being said, the Economic Times predicts that India’s food industry will have a net worth as high as $5.6 billion by 2020.

However, this growth might not be sustained in the long run. India Today reports that due to overwhelming market pressure for KFC India and McDonald’s India to raise their prices, it might mean abandoning their original values of providing cheap eats, leading to a slew of disappointed consumers.

Regardless, this slight setback does not seem to slow down the creation of more chains across the country, with currently 3,000 restaurants for over 100 brands and no intention of stunting more growth. Fast food has taken its American origins and revolutionized the culture of eating around the world, and the transformation of India’s food industry is a great example of that.


Advantages and Disadvantages of Convenience Foods

Convenient foods have become widely popular especially among working class people, teenage children, people living in hostels, bachelors, sharing rooms etc. Convenience foods are used to shorten the time of meal preparation at home. Some convenient foods can be eaten immediately or after adding some water, heating or thawing.

Some popular, easy to prepare convenient foods are: Masala Oats, Corn flakes, canned soup, frozen foods (sausages, ham, bacon etc), bread etc. Other convenience foods are cake mixes, spice mix powder, sauces etc that are pre-cooked and sold. Most of the convenience foods takes hardly less than 5 minutes to cook the food. They are often prepared or packaged before being consumed and can be used at any time, quickly and easily by thawing or heating the food.

It is a fact that convenient foods are designed to be cheap, tasty and non-perishable but the ingredients added into these packaged products contain added sugars and fats. Trans-fat is typically used as they don&rsquot spoil the food and corn syrup is a cheap way to make the product sweet. Salt can also add awesome flavor very inexpensively to the food. Most of the convenience foods have become very popular because they can be served as a quickie snack or meal.

Convenience foods may offer some fantastic such as less time spent in the kitchen or planning meals, less preparation time, fewer leftovers and easy cleaning up.

Here let&rsquos check on some of the advantages and disadvantages of convenience foods:

Advantages of Convenience foods:

  • Preparation time is reduced to a great extent.
  • No storing, buying or planning of ingredients.
  • Can hardly get any leftovers.
  • Could have a variety of items especially for inexperienced cooks.
  • Faster presentation and easy cleaning up.
  • Less spoilage and waste occur with packaged convenience foods.
  • Transportation of packaged foods is cheaper especially in concentrated form.
  • Cost efficient for mass production and distribution.
  • Ready to eat cereal and instant breakfast difficult to prepare at home because of its expensive product technology used in preparation.

Disadvantages of Convenience foods:

  • May be less meat, fish, or cheese than you would include in homemade versions.
  • Cooking time is sometimes increased for thawing or longer baking time.
  • Harder to control fat, salt and sugar levels.
  • Cost per serving may be higher than homemade.
  • Convenience foods are typically high in calories, fat, saturated fat, sugar, salt, and trans-fats.
  • They tend to lack freshness in fruits and vegetables.

Do look out for best options and enjoy cooking and eating healthy and hygienic homemade foods. Take care of your body and look for a healthier future ahead. Apart from developing healthy eating habits, you should also understand that working on any type of physical activity or regular exercising will keep you fit and strong.

If you wish to look out for many more yummy, appetizing and exotic recipes, feel free to click at: www.vahrehvah.com

You could always reach me at my below links:

Enjoy Cooking and always remember that: &ldquoVahrehVah is all about inspiring others to cook&rdquo!


Move Over McDonald's, The Future Of Fast Food Is Vegan

In August this year, a former Burger King restaurant in Encinitas, California, was taken over by another company which continued to serve burgers, fries and shakes via the drive-thru window. There was one major difference though: the items on the menu are all vegan.

Plant Power Fast Food moved into the premises previously occupied by the fast-food giant to open its second location after the successful launch of its flagship store in Ocean Beach, San Diego, just 18 months earlier in January, 2016.

Founders Jeffrey Harris, Zach Vouga and Mitch Wallis started Plant Power Fast Food to combat the impact that the consumption of animal products has had on the health of millions of Americans by providing a plant-based fast-food alternative. “The fast-food industry has successfully answered a need by providing a convenient way to get our meals on the go while at the same time delivering a consistent taste experience. The downside is that, by and large, this type of food isn’t very good for you,” says Harris. “Our goal has been to inspire people to begin to ask themselves some important questions about where our food comes from and perhaps to begin to think differently about their choices. But we’re not doing it in a way that’s preachy or confrontational.”

As well as containing no animal ingredients, the comfort food dishes on offer at Plant Power Fast Food are also free from cholesterol, GMO, artificial colorings, flavorings and preservatives, thereby appealing to people who want healthier fast-food options. “We’re really a plant-based, healthier version of McDonald’s, In & Out, Burger King, Wendy’s or Jack in the Box,” says Harris.

It’s a concept that’s proving to be popular, as demonstrated by a successful equity crowdfunding campaign in April this year that raised close to $400,000, as well as the company’s sales figures. In its first year, the Ocean Beach location turned over $1.1 million, with the second year tracking at $1.8 million by close of December 2017. Meanwhile, according to Harris, the newly opened Encinitas location is tracking $2.2 million for its first year, and the number of customers served by both restaurants by the end of the second year is estimated to be more than 1 million.

“Although we were only open for 11 months and six days in 2016, our San Diego location far exceeded our 12-month sales projections. That location is expected finish the second year of operations with growth of over 63% from the first year,” says Harris.

And here’s the kicker: It’s not vegans or vegetarians who are responsible for the company’s success. According to Harris, the vast majority of customers are “omnivores who want to try something new”.

Even though the company initially focused on opening in Southern California, the plan is to expand nationwide, eventually transitioning to a franchise model. “At the present time, our brand is apparently a bit bigger than our business and we regularly get requests to franchise our restaurants from all over the US and the world. The extraordinary interest is reflective of a big change in our society one that we hope to be part of,” says Harris.

In the short term the company is in the process of completing a commissary which will allow it to centralize food production and distribute to locations throughout Southern California. It’s also actively scouting for locations in the Inland Empire, Orange County and Los Angeles County and hopes to put two or three new restaurants into development in the next six to eight months. “As we expand our company infrastructure we feel that it will be easier to expand more rapidly and we’d like to be able to open several locations a year within the next 24 months,” says Harris. [ARTICLE CONTINUES]

The rise of fast-casual vegan eateries

While Plant Power Fast Food is positioning itself as a classic fast-food alternative to McDonald’s, complete with quick service and drive thru, fast-casual plant-based restaurants are also experiencing significant growth.

Since the opening of its first store on Bleecker Street in New York's West Village two and a half years ago in July, 2015, by CHLOE. has quickly established itself as a popular plant-based ‘grab and go’ eatery, with lines regularly out the door. Featuring its house-made burgers (including the best-selling guac burger), fries, shakes, pasta, salad, sides and desserts, the company was originally conceived as a partnership between vegan chef Chloe Coscarelli and Samantha Wasser of international restaurant and hospitality firm ESquared Hospitality. In March this year Coscarelli was ousted after an arbitration hearing. Despite this, the brand has seen fast expansion. It currently has five outlets in New York, two in Boston and one in Los Angeles, with plans to open its first location in Providence, Rhode Island, before the end of the year near Brown University, followed by another in New York City, and a third Boston location in 2018. It also has two locations planned for London, UK, in early 2018 and is eyeing several additional international locations.

“While our expansion has been fast, it has been carefully and specifically chosen for what’s best for our brand and our customers. Because we are so popular with a high demand, if we didn’t expand, some other concept would fill the void,” says Wasser.

by CHLOE. opened its flagship location on Bleecker Street, New York City, in July 2015 and has since . [+] expanded to several more locations.

When it comes to deciding in which locations to open, by CHLOE. prioritizes foot traffic and the neighborhood as a whole. “A combination of lifestyle elements like shopping and workout studios is important, plus businesses and residential buildings to keep business consistent,” says Wasser. “With our 22nd Street location [in New York], we saw a need in a very high-traffic neighborhood. For our Los Angeles location, 365 by Whole Foods Market came to us with a great opportunity so we chose to expand to the West Coast. With our locations in the Boston Seaport and Fenway we were excited to go into neighborhoods seeing a ton of growth and development. Each location is approached and considered differently.”

According to Wasser, by CHLOE. currently serves approximately 40,000 customers a week and she projects that the company’s revenues in 2018 will be around $40 million. And, as with Plant Power Fast Food, it’s not vegans who are driving the success of by CHLOE. “Our clientele varies by location and neighborhood but a strong majority is made of up college students and young professionals, who have been a strong demographic for us since we first opened. Outside of that, our clientele is extremely diverse including millennials, young families, tourists and more,” explains Wasser. [ARTICLE CONTINUES]

Fast-casual ‘veggie-centric’ pioneer also expanding

While Plant Power Fast Food and by CHLOE. are the new kids on the block, Veggie Grill has pioneered fast-casual plant-based eating since 2005. Currently with 28 locations on the West Coast, it raised $22 million in investment in late 2016 to expand the chain nationwide.

“We stayed close to our Los Angeles base and expanded up and down the West Coast during that time and were able to optimize our menu platform, operational infrastructure and real-estate model,” says co-founder T.K. Pillan. “We’re now ready to step on the gas and the timing is right as over the past few years interest in plant-based foods has really spiked.”

Veggie Grill has brought fast-casual plant-based dining to customers in 28 locations on the West . [+] Coast since 2005.

The company has several locations under development in Chicago, Boston, Los Angeles, and the Bay Area, with plans to look for premises in New York. “Finding the right locations is really our gating factor, but I’d say we’ll have at least a dozen new locations in the next 12 to 24 months and hopefully more,” says Pillan.

Unlike Plant Powered Fast Food, which foresees franchising in its long-term expansion, Veggie Grill plans to stick to a corporate-owned model. “There are a lot of moving parts from food prep to service to deliver the Veggie Grill experience, and given that complexity we don’t plan on franchising anytime in the near future,” says Pillan.

Yet again, the majority of customers at Veggie Grill are not vegan instead they comprise those who are trying to reduce their meat and dairy intake for both health and environmental reasons. While he declined to reveal sales figures, Pillan says they are “well above the average for fast-casual restaurants and our year-over-year sales are also well above average.” [ARTICLE CONTINUES]

Vegan vending machines are now a thing

If plant-based fast-food restaurants weren’t enough, now there are vegan vending machines. One popped up just last month in Melbourne, Australia. Installed by Spring Street Grocer, the ‘24-hour vegan’ machine offers a range of snacks, including salads, sandwiches, chocolate, organic juices and kombucha.

A vegan vending machine has been installed in Melbourne, Australia.

Meanwhile in the San Francisco Bay Area, mobile cupboards are providing healthy, plant-based snacks in hospitals and other facilities. Lamiaa Bounahmidi, founder and CEO of leCupboard, the company behind the initiative, is keen to stress that these are not traditional vending machines. “Our mission is not to trigger consumption when it’s not needed but to provide a trusted safe space where you can get meals that enhance your health while protecting the planet. It’s not about being a vending machine serving salads. It’s not automation for the sake of automation but rather a fully integrated network to make large-scale preventative healthcare through delicious food people are happy to eat every day,” says Bounahmidi.

leCupboard soft launched almost 10 months ago after more than four years conducting research and development. Currently there are 15 mobile cupboards in private facilities and the company is aiming to install them in public locations down the track. According to Bounahmidi, leCupboard has been doubling sales volumes month over month and some locations are asking for an additional cupboard in the same building.

Similar to the plant-based fast-food restaurants, more than 80% of leCupboard’s customers are not vegan, proving that this way of eating is quickly becoming popular with those seeking convenience combined with nutrient-dense, healthy food.

The future of fast food

As more people from all walks of life continue to recognize the benefits to their health, animals and the planet of plant-based eating, they will continue to seek out healthy, vegan, fast-food options. Even McDonald’s has taken note and is currently carrying out small-scale tests for a vegan burger in Finland.

Harris sees this move by the fast-food giant as a step in the right direction, but believes plant-based fast-food restaurants are the future. “It may be challenging for mature brands to gradually pivot towards a plant-based model in a way that doesn’t alienate their existing customer base. Also, I think that more and more consumers are drawn towards brands which feel authentic and which reflect a deeper vision to improve and heal the world that we all share,” he says.

Pillan, who also funds other plant-based brands through his role with PowerPlant Ventures venture capital fund, agrees. “I predict similar to specialty coffee that the overall market will continue to expand. Consumer awareness and demand will continue to grow. Non-vegetarian restaurants will continue to expand their offerings, but pure plant-based restaurants will continue to offer the best depth and breadth of offerings given their focus.”


Are your recipes protected by law?

Restaurants must obtain legal protection of recipes and products in order to claim them as their own.

Offering customers something they cannot find anywhere else is one of the best ways to entice consumers, but some restaurateurs and chefs may not realize that their "one-of-a-kind" recipes may not stay that way unless they have legal protection. That's where phrases like "trade secrets" or "our proprietary formula" come into play, said Michael James Duff of Duffy Law in Philadelphia. His firm often fields calls from restaurant owners asking how to protect their recipes after a head chef has departed, but by then, it's usually too late.

"It is commonly along the lines of 'My chef left my restaurant after gaining experience, stole all of my recipes and is now working for my competitor/starting their own restaurant. What can I do?'
The simple answer, without taking proper precautions, is usually 'Nothing,'" he said.

"Bob the Tool," trademarked
by Pancheros.

Restaurant owners, however, can be proactive when it comes to protecting their recipes and products by following the law. Although many restaurants may use the word "proprietary" when describing recipes and products, unless they have legally secured the rights, their recipes are not actually protected, Duffy said.

Specifically, some legal options may include:

  • Claiming the use of of Trade Secrets.
  • Having employees sign contracts.
  • Applying for copyrights.
  • Or trademarking a name.

Relying on trade secrets

Under U.S. law, a trade secret has to meet three criterion. 1. The "recipe" cannot be generally known to the public. 2. It must confer some sort of economic benefit by keeping it a secret, and 3. It is the subject of reasonable efforts to maintain its secrecy.

"Trade secrets are a powerful tool," Duffy said. "That is how Coca-Cola has kept its recipe secret for more than 100 years. However, it is risky, and the recipes must be kept a secret or they lose that protection. It is a complicated issue that would need guidance from an attorney if trade secrets were to be relied upon."

Having employees sign contracts can be useful for keeping recipes confidential or preventing employees from competing within a certain time and geographic limits, but they only give recourse against the parties to the contract, Duffy said.

"If a competitor did not agree to the contract there generally is no recourse under the contract absent extenuating circumstances," he said.

Copyrighted recipes

Recipes can usually be copyrighted, but that generally only provides protection from copies of the exact written recipe. A competitor substantially changing a written recipe or just using it without writing down an exact copy may not be in violation of the copyright, Duffy said.

Duffy said the best course of action may be establishing trademark rights to the name of any popular dishes, which can protect restaurants from competitors using confusingly similar names for competing products.

Smoothie King has 58 proprietary formulas, including Gladiator meal replacements.

"Even if they do steal your recipe or copy your dish, you still have the titled dish that you made famous and customers will recognize the original," he said. "The potential benefits of establishing trademark rights also apply to the name of the restaurant, the menu, even the décor and other items may be eligible for the protection trademark rights provide. Consultation with an attorney is essential to establishing and protecting any trademark rights to which you may be entitled."

Pancheros Mexican Grill has trademarked "Bob the Tool," which it designed to allow customers to "taste every ingredient in every bite", said Rodney Anderson, the president of the chain, who believes trademarking Bob was important since it's part of the Pancheros logo and instrumental in how the chain delivers food.

"The only thing we were trying to protect was the integrity of the burrito," Anderson said. "All of our burritos are customized and mixed with Bob, and he has really evolved into a personality all his own that reflects our brand's humor and simplicity."

Smoothie Kingis another chain that protects its products. In fact, it has 58 proprietary formulas, said Rocky Gettys, VP of Product Development and Purchasing, who believes that having legal protection makes it more difficult for rivals to compete regarding flavor profile, nutritional content, functionality and consistency.

"Proprietary items also ensure consistency between our many franchisee operators as well as a competitive advantage since an exact match of our flavor, quality, functionality, and consistency is nearly impossible," Gettys said.

Although the process can be expensive, Gettys said it is worth it.

"We've invested in facilities, equipment, man power and expert assistance, but every dollar was worth the investment," he said. "The benefits far outweigh the costs and as we continue on an aggressive growth path you will see more innovations from the Smoothie King brand."

Amit Kleinberger, CEO of Menchie's, agreed, saying that 51 of its custom yogurt and sorbet flavors are exclusive to the brand. He has invested heavily in a Research & Development team and partnered with a large California Dairy company to produce all flavors to the chain's specifications.

"Once the dairy partnership was established, we built a flavor laboratory at our headquarters specifically designed for frozen yogurt innovation and formulation. Today, we have a team of in-house food scientists and a culinary chef on staff who are focused full-time on product development. The recipes that our Research and Development team create are unique," he said.

Building a full scale R & D department was costly, and the venture took a lot of time and effort to complete, said Kleinberger, who also admitted it requires constant investment in innovation and production but that it's necessary in order to be a category leader,

"We must take the needed steps and make a large investment in creating our own abilities to formulate food," he said. "The investment was substantial, yet has given us our return and much more. Our products today are at a level that sets the tone for our industry and we could not have done this without this specific investment."

Although Pancheros doesn't have 50 some proprietary recipes like Smoothie King and Menchie's, it does have proprietary rights to two of its salsas: Greenade and Flavolcano. Protecting those recipes was just as important as protecting "Bob the Tool" but for different reasons, Anderson said. The chain wanted to guarantee customers that its sauces were unique to competitors.

"When looking at the hot sauce market in general, demand has increased steadily over the last 10 years, although tastes have changed," Anderson said. "The consumers' palates have become more refined and they are more apt to try new and different things. This gave us the opportunity to offer some unique, gourmet flavors in this segment that turn up the heat. The objective with our new sauces was to provide some additional, delicious flavors to our food that can only be found at Pancheros."

Cover photo: Pancheros has developed two proprietary salsa recipes.

Cherryh Cansler

Cherryh Cansler is VP of Editorial for Networld Media Group and senior editor of FastCasual.com. She has been covering the restaurant industry since 2012. Her byline has appeared in Forbes, The Kansas City Star and American Fitness magazine, among many others.

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Breakfast Sandwiches Take Over Fast Food

Breakfast sandwiches are a quick, easy format for quick-service and fast-casual concepts to show off a bit of brand flair while offering a convenient on-the-go breakfast for guests. “Breakfast sandwiches are evolving and following the trend of the burger industry, in my opinion, taking a platform of an egg, bacon, and cheese sandwich and putting a brand-personality twist on it,” says Chad Thompson, vice president of culinary R&D for Coffee & Bagel Brands, which owns Einstein Bros. Bagels.

Typically, these sandwiches—whether presented in a biscuit, waffle, bun, or bagel—are well contained and hold their heat for the morning commute. To keep guests coming back on a regular basis, brands today aim to create tasty breakfast sandwiches with outside-the-box flavors, signature sauces and spreads, and options galore for the health-minded consumer.

Beyond the biscuit and bagel, brands are innovating the vehicle on which they present breakfast sandwiches. Dunkin’ and White Castle, for example, both offer Belgian waffle sandwiches. Dunkin’s, launched in August 2018, features sweet caramelized maple sugar bacon, egg, and American cheese sandwiched between golden Belgian waffles. Likewise, the brand’s Brown Sugar Chipotle Breakfast Sandwich brings together sweet and spicy brown-sugar-and-chipotle-seasoned bacon, egg, and cheese on a croissant.

Einstein Bros. is always experimenting with hybrid or bialy bagels, adding unique toppings—like hash browns, green chilies, jalapeño, cheeses, sautéed spinach, and bacon—to amp up the sandwich’s flavor. And chicken-and-waffle concept Bruxie is experimenting with a whole host of unique bases, like naan and tortillas, inspired by other cultures.

Not only do customers demand ease of service from quick-serve concepts at breakfast, but they also want products that are high in flavor and freshly prepared. “[It’s] all the things customers enjoy about going out for brunch on the weekends without the two-hour wait times and $80–$100 check,” says Einstein’s Thompson.

Jason Roy, co-owner at Biscuit Head—a four-location fast casual in North Carolina—predicts the quick-service industry will see more chef-driven menu items that elevate typical breakfast sandwiches. Eggs Benedict, for example, will never go out of style, and, moving forward, Roy expects to see people innovating the idea of a Benedict on fast-casual breakfast menus.

Hardee’s is likewise headed in the brunch direction with its Loaded Omelet Biscuit, which includes an omelet made from crumbled sausage, bacon, ham, and cheddar cheese stacked on the brand’s signature freshly baked biscuit. “[We’re] bringing a new convenience to this traditionally decadent breakfast option,” says Owen Klein, vice president of global culinary innovation at CKE Restaurants, which owns the brand. “While we do see a trend in convenience, Hardee’s will always prioritize offering hand-crafted quality you can taste.”

Taking a nod from the industry as a whole, brands are also innovating breakfast menus with global flavors. Dunkin’s culinary team, says director of research and development Mike Brazis, looks for inspiration from around the globe and is gravitating toward Asian foods for their flair and style, Middle Eastern foods for their spice component, and European and Latin American offerings for their bold flavors. “Can’t you picture a bacon butty (U.K. favorite of bread, butter, and shoulder bacon) or a pão de queijo (Brazilian cheese bread) being big hits in the U.S.?” Brazis says. “We’re also seeing the level of spice and heat in sandwiches gaining in interest.”

The single-unit restaurant Cultivation Kitchen in Anaheim, California, also looks abroad to offer one-of-a-kind menu items as guests become more inclined to try nontraditional breakfasts. “The combination of our classic ingredients like bacon, roasted tomatoes, caramelized onion, and lady lettuce, with more innovative ingredients such as truffled, organic over-easy eggs chermoula (a marinade traditionally used for Moroccan and Tunisian cooking) and smoked tomato jalapeño jam, is what sets this sandwich apart from the others,” says Dale LaFlam, founder. Whether it’s matcha on a croissant, lavender in pancakes, or truffle oil in a breakfast sandwich, Cultivation Kitchen likes to incorporate healthy, interesting ingredients in common formats that highlight the delicious and rich flavors people love.

The Hummus & Pita Co. started offering a Middle Eastern breakfast with items like Greek potato and eggs in a laffa, shakshuka in a pita, and sabich with pita, hardboiled egg, fried eggplant, and Israeli salad with hummus on the menu at its Holmdel, New Jersey, location last November. “The new breakfast items have been a huge hit. Guest are loving it,” says Dave Pesso, head of business development for the brand.

Sauces are a great way for brands to offer a signature flavor, says Bruxie founder and chef Kelly Mullarney, who offers a range of 10 sauces. He sees Korean, Middle Eastern, and Indian cuisines as sources of inspiration. “Brands are going to start latching onto different flavor profiles and incorporating those to see what takes hold for breakfast sandwiches,” he says.

And, like the rest of the industry, leaders see breakfast and breakfast sandwiches becoming more inclusive for those diners looking to eat healthier, more vegan, and diet-specific foods. “I expect that more and more of these breakfast items will focus on better-for-you ingredients and will also include substitutes for meats and proteins,” says Kim Bartley, chief marketing officer at White Castle.

Biscuit Head’s Roy sees green bowls trending on quick-serve breakfast menus, but also more guilty-pleasure breakfasts. He’d like to see more vegan breakfast meats, as the brand has even created a vegan, gluten-free biscuit in anticipation of more diners with dietary restrictions.

Dunkin’ also has health on the mind with the introduction of the Power Breakfast Sandwich, which features a veggie egg white omelet with turkey sausage and American cheese on a multigrain sandwich bread topped with seeds and rolled oats at a mere 370 calories.


Here Are Some Simple But Effective Home Remedies for Gastritis:

1. Freeze It OutTake a glass of ice cold water, put two tablespoons of sugar, stir it really well and gulp it down. Repeat the process if you have to. This remedy is a quick fix and my personal favourite. A glass ice cold water helps to stabilise the body fluids. It is believed that cold water calms down the throat and chest burning. Therefore, drink a full glass of cold water and take a small walk. The acid rushing up to your throat will subside slowly.(Also Read: 12 Amazing Home Remedies For Acidity​)

A glass ice cold water helps to stabilise the body fluids

2. Nothing Like CoconutGet tender green coconut water and keep sipping it till your pain subsides and you can make it a habit to drink it every day too. But be sure the coconut water is not tangy as that can cause acid reflux. Coconut water is rich in fibre, which is why it helps aid digestion and prevents the re-occurrence of acidity. Moreover, coconut water is known to cool the lining of the stomach, which further reduces the burning sensation.(Also Read: How To Treat Acid Reflux: Top 4 Easy Home Remedies For Heart Burn​)

Coconut water aids digestion.

Ginger has anti-bacterial and anti-inflammatory properties.

Chamomile tea provides relief from sudden pains and helps to eliminate gas.

Raw papaya is good for inflammation of the stomach.

6. Baking Soda And Water

Baking soda acts as an antacid and brings down the acid levels in the stomach. Take one teaspoon baking soda a glass of water. All you have to do is stir the baking soda in the water until the mixture is not cloudy anymore. Drink this. Drink it as and when required.

7. Cabbage Juice

Cabbage is rich in vitamin U, which is known to heal ulcer. Vitamin U can heal the stomach lining and get rid of gastritis within a few days.All you have to do is cut the cabbage in pieces and juice it with a help of your juicer. Extract a cup of fresh cabbage juice and drink it.
You may add a few carrots and celery to make it even healthier and tastier.

So, now you know what to do when Gastritis or related problems trouble you.


This might seem particularly unlikely given all the single-use packaging we've been seeing amid the pandemic, but that's exactly why we're expecting to see more eco-friendly packaging in 2021. For instance, the company Verterra made to-go containers this year that are made from balsa from tree stumps and other innovations include compostable cardboard liners for takeout boxes that combat leaks. If you're an eco-conscious consumer, you should be able to breathe easier soon!

While social media can be objectively terrible, platforms like TikTok have allowed creators from all over the world to share what they're cooking up in the kitchen during the pandemic. In 2021, we expect people will be going further than throwing these videos a simple "like" and will seek out food from cultures they may not have previously been familiar with. Then, they'll either be making the dishes at home with some help from the experts themselves (more on that in a minute!) or Googling to find the nearest take-out spot near them that serves up that cuisine.


72 Indian Breakfast Recipes You Can Make In 20 Minutes For Busy Mornings

"It was a cloudy morning which made me sleep a little longer than planned. To please myself, I covered up my blanket and rolled over. When I finally woke up, I realized that I need to cook before I rush to office". This probably is the scene with many of us who want to have a healthy homemade breakfast before we leave home and that breakfast must be ready in only 20 minutes. With only less time in hand, you want to wanted to fix up a decent breakfast not for just yourself, but may be your family or partner.

Here is a little research we have done in putting together the Breakfast Recipes that can be prepared in 20 minutes and can come handy to each one of you. These wide collection of breakfast recipes is spread over both north indian breakfast recipes and south indian breakfast recipes which can be prepared in a jiffy.

Take a look at these 72 Indian Breakfast Recipes In 20 Minutes for busy mornings which you can now try at home and feel happy that you are feeding yourself and your family something wholesome and healthy.

Upma Recipes - Breakfast Recipes in 20 Minutes

Upma is a classic south indian breakfast recipe which does not take more than 20 minutes to make. With a little bit of preparation the previous night, light cutting vegetables, you can make a wholesome upma for breakfast in 20 minutes. We have a variety of upma recipes here from sooji upma, vegetable rava upma, the aval upma, bread upma, idli upma and much more. Give these a try and I am sure you will love this variety for your breakfast. Combine these upma recipes with chai or coffee or even a glass of smoothie and fruits to kick start your busy morning.


Learn to Eat for My Condition

GERD / Acid Reflux / Heartburn Diet

This five-step guide to reducing the burn comes with easy tummy tips and delicious recipes to help you manage your reflux. Get the book! The Dr. Gourmet Diet for People with GERD / Acid Reflux: paperback: $19.95 + s/h | PDF: $14.95

Coumadin (warfarin) Diet

This guide will help you manage your Vitamin K intake while still eating great food. Lists of foods that are high (and low) in Vitamin K, Coumadin-safe recipes and more! Get the book! The Dr. Gourmet Diet for Coumadin Users paperback: $19.95 + s/h | PDF: $14.95

Low Sodium Diet

Following a diet that's low in sodium (salt) doesn't have to be bland or boring! With these healthy, low sodium recipes from Dr. Gourmet, you'll be eating well and eating healthy without needing to reach for the salt shaker. Get the book! The Dr. Gourmet Low Sodium Diet: paperback: $19.95 + s/h | PDF: $14.95

Lactose Intolerance Diet

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Fast 800 Calorie Diet snack recipe

Almond and raisin chocolate pennies (38 cals per penny, makes 20)

1. Line a baking tray with non-stick baking paper.

2. Break 100g plain dark chocolate into squares and place in a bowl over a pan of gently simmering water. Make sure the base of the bowl isn’t touching the water. Leave to melt for 5 mins, stirring occasionally. Or, melt in a microwave on high for 1-2 mins.

3. Carefully remove the hot bowl from the pan and, using a teaspoon, pour individual spoonfuls of melted chocolate onto the tray, spaced well apart.

4. Scatter 25g flaked almonds and 25g raisins on top of the melted chocolate. Leave to set for 2-3 hours.