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‘Poshan Maah’ – Nutrition Month 2020 – 28 Days, 28 States
Post Views: 1,944 In order to highlight the importance of a balanced diet and ensure the optimal intake of nutrients the Government of India has declared the month of September to be celebrated as the National Nutrition Month across the country. The purpose of Poshan Maah or the Nutrition Month is to spread the message in every corner of the country and focus on complementary food for children. Proper nutrition plays a major role in helping children and students attain their optimal potential and to show their mettle. Nutrition merely doesn’t imply eating but getting the essential nutrients like vitamins and minerals Let’s explore the nutritious food options which are provided by our mother…
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WEST BENGAL – Poshan Maah – 28 Days,28 States
Post Views: 2,271 West Bengal is famously known as the land of Maach (fish) and Bhaat (rice). Bengalis share an irrevocable relationship with these two foods that are a staple in almost every household. Since countless rivers surround the state, fresh sweet water fish are a major attraction with rohu, pabda and koi being the popular ones. Interestingly, there are more than forty types of freshwater fish that are popularly served in Bengal. On the vegetarian platter, one would mostly find tubers, gourds, and roots. Vegetables like plantains, potatoes, water lily roots, brinjal and beans dominate the menu. Bengali cuisine is a blend of sweet and spicy flavours. The delicate…
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UTTAR PRADESH – Poshan Maah – 28 Days, 28 States
Post Views: 2,241 The most populous state of India, Uttar Pradesh has the most interesting recipes of the country. The cuisine of Uttar Pradesh is as diverse as its geography and irrespective of your food preferences it has something to tantalize your palate. Everything from chat, samosas, ras malai, and kebabs are part of the cuisine. Food of Uttar Pradesh is divided into three distinct zones namely Western UP, Awadh, and Eastern Uttar Pradesh. Exceptional feature of Awadhi tradition of cooking is the ‘Dum Pukht’ process of preparing food. The bawarchis (royal chefs) of the Nawabs of Lucknow, had pioneered this cooking style. The food is cooked for many hours…
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UTTARAKHAND – Poshan Maah – 28 Days, 28 States
Post Views: 1,488 India is a land of varied culture and each of its states has its own cuisine. One such state we are talking about is Uttarakhand which is also referred to as ‘the land of Gods’. Not many people know this, but this place has a whole lot of delicacies that will satiate the hidden hunger in you. Apart from the picturesque valleys to the inexplicable beauty that makes it a heaven on earth, this place has a whole lot of delicacies to offer. The cuisine of Uttarakhand is simple yet incredible and the two distinct regions, Kumaon and Garhwal offer flavoursome delicacies. The primary food includes vegetables…
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TELANGANA – Poshan Maah – 28 Days, 28 States
Post Views: 2,573 Telangana is known for its distinctive cuisine that includes a wide variety of sweet and savoury dishes. Being a semi-arid state, the staple food in Telangana is not rice but millet. As a result, a variety of millets are used to make wholesome and rustic breads that are enjoyed with spicy accompaniments. Thanks to the inclusion of red chillies in the preparations, the food of the region is the spiciest in the Deccan region. The food in its capital city, Hyderabad is different from the rest of the state. The Qutub Shahi and Nizami influence of about 400 years gave Indian gastronomy a much-celebrated chapter that includes…
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TAMIL NADU – Poshan Maah – 28 Days, 28 States
Post Views: 2,360 Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional vegetarian, as well as non-vegetarian dishes. The food from down South is very different from North India – much lighter and dominated by spices, seafood, and vegetables. Rice is a staple and a type of short-grained, fluffy variety called Ponni is used most often. Tamil cuisine in its authentic form is that of the Iyengars or Tamil Brahmins which remains true to its roots. It originated from the ritual of Annadana, a…
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SIKKIM – Poshan Maah – 28 Days, 28 States
Post Views: 3,390 Sikkim, located in northeastern India is home to glimmering glaciers, beautiful meadows, and thousands of varieties of flowers. This Indian state is famous not only for its beauty but also for its culinary delights. Sikkim is largely an agrarian community. Despite the state’s mountainous terrain with much of its land being unsuitable for farming, the people here have adopted practices like terrace farming. Sikkim is the first state in India to become an ‘organic state’ after fully converting its agricultural land to sustainable farming practices. Sikkim is the second-largest producer of cardamom in India. In addition, it also produces rice, and other cereal crops including wheat, maize,…
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RAJASTHAN – Poshan Maah – 28 Days, 28 States
Post Views: 976 Rajasthan, the desert land of India, is also a land of warriors and a place of majestic forts, expansive golden deserts with a history of rich cultural heritage. Known to be the land of Rajputs, there is a heavy influence from the kitchens of the royal Rajputs in the delicacies of the cuisine. Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water, fresh green vegetables and fruits have all had their effect on the cooking. Though the…
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PUNJAB – POSHAN MAAH – 28 DAYS, 28 STATES
Post Views: 2,571 Punjab, the 20th state of India is the heart of the Sikh community in India. It is known for its earthy heritage of lush green fields and robust lifestyle. What differentiates Punjab from the other states is its culinary treasure, it is a state synonymous with food. Punjabi food is a lot like Punjabis – rich, robust, and full of life. Punjab is home to authentic tandoori food. It is believed that the ‘tandoor’ originated in Persia and was introduced to India by the Arabs. Back in the day, people living in the Punjab region were the first ones to learn the art of cooking with the…
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ODISHA – Poshan Maah – 28 Days, 28 States
Post Views: 1,875 Odisha is a beautiful state on the eastern coast which has exotic cultures, architectural brilliance, and stunning natural landscapes. It is known as ‘The Soul Of India’. It is aptly called ‘The Goa of Eastern India.’ Little do people know that Odisha is equally rich when it comes to Odisha cuisine. Odisha is like a classic gourmet central for every foodie. The simple yet distinctive style of Odisha food has its own identity. The Odiya cuisine uses a combination of locally sourced vegetables, cereals, pulses, dairy products, and seafood as well as uses less spices and oil compared with the cuisines from other Indian states. Despite that,…
