Nothing to beat a hot pizza, mouth-watering pastry, delectable cakes, Malabar paratha, breakfast staple bread, steamed momos on a rainy morning, or yummy pancakes. They are all made of the versatile primary ingredient, Maida (in Hindi) or the all-purpose flour. It is commonly called so...

Memories of hot, crispy porottas for some and steamy momos on a snowy day for the others. Butter soft, mouth-watering pastries and confectionaries play along in the background and sometimes in the main course. Perhaps there is no other flour that holds as many flavours and distinct sentiments to food as Maida! Refined wheat flour, or the ‘all-purpose-flour’ as somebody rightly named, Maida is smooth, white powder inescapably found in almost all the kitchens, restaurants, and bakeries. As the name suggests, it is heavily refined wheat flour. The wheat flour made from whole wheat contains the germ, endosperm, and bran of wheat grains.

Imagine a plate of hot steamed puttu with Kadala curry and coconut oil fried pappad, the combination is every Malayali’s favourite and evokes a sense of belonging for many. It is no secret that puttu is a celebrated breakfast in Kerala and we consume it with kadala, cherupayar (green gram), fish, chicken, beef just to name a few. From modern-day social media influencers to literary figures of Kerala, have talked about the tenderness and the sheer pleasure of enjoying the steamed cake. Puttu consists of rice and coconut grating which is then steam cooked making it a healthy choice as well. Traditionally, it was cooked with a bamboo stick (Kuzhal Puttu) and coconut shell (Chiratta Puttu).

A cereal so pivotal that roughly half the population is dependent on it. Oryza Sativa, popularly known as Asian rice, is among the most widely consumed staple food in all of East, Southeast Asia, and South Asia. The cultural and historical significance of the plant unifies different geographies and civilizations, strengthening the ties through shared cuisines and rituals, making it one of the greatest game-changers of all times.

Below the Sahayadri mountain ranges of Maharashtra, lies a rich mystic land filled with culture, chaos, and Incredible food! Food is so good; it takes a man to the unknown and makes him question the time and sheer amount of effort put forward to make them. When we elaborate on South Indian cuisine, we mainly talk about the food of the five states in the Indian subcontinent; Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana. The occurrence of diverse flora and fauna helped the people for generations to come up with their unique blend of food culture. The presence of coconut, tamarind, plantain, snake gourd, ginger, and garlic are common along with the availability of native vegetables and fruits which vary from place to place.

Rice, the Global Staple Food:
Rice (Oryza sativa) is a staple food of greater than half of the world's population. Hence it earns the credibility of being a global staple food. It is rich in nutrients, vitamins, and minerals...

We have grown up listening to the proverb "a healthy mind lives in a healthy body." But how many of us actually believe in it and if we do believe, do we practice it? A healthy and fit body is possible not just by eating good and enriched food but also combining it with exercise. Our lifestyle choices make/break our bodies...

Rice, wheat, and maize are the three global staple foods. They, together, account for more than 42% of calorific intake. Globally, India is the second-largest producer of rice. Rich in nutrients, vitamins, carbohydrates, and minerals it is a major staple food in India...