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Australian High Commissioner to <keyword id="19895063" type="General" weightage="20" keywordseo="India" source="keywords">India</keyword>, <keyword id="20307863" type="General" weightage="20" keywordseo="philip-green" source="keywords">Philip Green</keyword> OAM, on Wednesday, expressed Canberra's willingness to collaborate with New Delhi in the <keyword id="20242397" type="General" weightage="20" keywordseo="space-sector" source="keywords">space sector</keyword> and added that both nations are going ahead with the three collaborative space projects and signing the first Memorandum of Understanding (MoU) today. While speaking to ANI, Philip Green expressed <keyword id="19895799" type="General" weightage="20" keywordseo="Australia" source="keywords">Australia</keyword>'s interest in partnering with India in its <keyword id="19929542" type="General" weightage="20" keywordseo="space-exploration" source="keywords">space exploration</keyword> endeavours, adding that the Australian government has pledged a USD 18 million grant for <keyword id="22187831" type="General" weightage="20" keywordseo="joint-India-Australia-space-projects" source="keywords">joint India-Australia space projects</keyword>. "Here today we are saying that we are keen to be partners for India in its space journey. We're already strategic and quad partners with India and we want to do more with space and my government is backing it," said Philip Green. Today we're signing the first MOU of three that has been settled as a result of an USD 18 million dollar grant for my government specifically, for India-Australia space collaborations," he added. Further, the Australian envoy said they are excited about the <keyword id="20535850" type="General" weightage="20" keywordseo="Indian-space-sector" source="keywords">Indian space sector</keyword> and believe its different and complementary skills can benefit each other. "We're very excited about the Indian space sector and we're particularly excited about the fact that Australia has different and complementary skills," the Australian envoy said to ANI. "We're a very big continent with very few numbers of people, which means we have very dark skies. We have great abilities in terms of space tracking," he added. Congratulating PM Modi for his victory in the 2024 general elections, Philip Green said that Australia is looking to work even more closely in the future. He also disclosed during the interview that there could be high-level visits by Australia and India to galvanise the already strong partnership. "We congratulate Modi and his government on re-election. We look forward to working even more closely as we go forward. There are three powerful drivers in our bilateral relationship, our new strategic alignment, the very strong complementarity between our economies and what we call the human bridge, the more than a million people of Indian origin who now make Australia their home," said Philip Green. "We're planning visits I'm not going to announce them to you today, but I can assure you there will be high-level visits by Australia and India to galvanise what is already a strong partnership," he added On April 30, "the Australian Government announced funding for three collaborative space projects that will strengthen the space economy for the two partner nations," said the <keyword id="22187832" type="General" weightage="20" keywordseo="Australian-Space-Agency" source="keywords" meta.keywordsubtype="org" meta.entityname="Australian Space Agency" meta.hostid="261" meta.entityid="Australian Space Agency">Australian Space Agency</keyword> in an official statement. "The projects will receive a total of A$18 million (Rs 98 crore) as part of the International Space Investment India (ISI) Projects program," the statement added. Each project will include a number of Australian and Indian partners, who will help address climate change, boost manufacturing, and advance artificial intelligence, among other objectives.

"Keen to be partners with India in its space journey": Australian envoy on space collaboration projects

<ul class="summary-list"><li>Beazer Homes is building "zero energy," climate-friendly homes even though they're more expensive. </li><li>CEO Allan Merrill said the upfront investment will pay off long-term. </li></ul>A new community of 19 single-family homes north of Baltimore is at the forefront of the green-building movement.Solar panels are on the roofs. Garages come with electrical-vehicle charging. Energy-efficient appliances, including electric heat pumps and induction stoves, are installed. Airtight insulation prevents leaks that waste energy. Fresh-air systems keep indoor air clean. The homes use so little energy that solar could offset most or all energy utility costs.The project was developed by Beazer Homes, one of the largest US homebuilders. Several years ago, the company set a goal that by 2025, all its new homes would meet the US Department of Energy's "Zero Energy Ready" <a target="_blank" href="https://www.energy.gov/eere/buildings/zero-energy-ready-home-program">certification</a>. Its CEO, Allan Merrill, said Beazer was close to meeting the goal.The effort has come at a cost; Merrill said climate-friendly features can add $10,000 to $30,000 to construction and that the market for these homes is still emerging. It's also a precarious time, with so many Americans struggling to afford a home and the reelection of Donald Trump threatening to reverse many environmental regulations. But there are tailwinds, including state laws that require industries like utilities and real estate to decarbonize and a record amount of renewable-energy projects across the US.Merrill thinks the up-front investment will be worth it in the long term, even if shareholders haven't rewarded Beazer yet. Prioritizing sustainability helps the company attract the best talent, he said, and homeowners are increasingly concerned about rising utility costs. Now Beazer has to educate customers and the broader real-estate market about the value of green homes."Leadership requires investment," Merrill said. "We made a conscious decision to make less money on all of these homes. Now it's about talking to more customers, becoming more effective at communicating the value, and getting paid for it."<div type="image" title="People stand in the kitchen of a &quot;Zero Energy Ready&quot; home in Parkville, Maryland." height="3463" width="3024" msid="115056622" hostid="261" sizebytes="404276"></div>Merrill added that Beazer is in the middle of that journey. The 19 single-family homes in Parkville, Maryland, cost at least $700,000, which is more than double the area's median sales price in September of $300,000.Merrill said the value of Zero Energy Ready homes comes from lower utility bills, healthier air quality, a quieter living space, and a reduced environmental impact. Beazer estimated that owners of the new homes in Parkville would save about $453 a month in energy-utility costs compared with owners of older homes in town, and $311 a month compared with owners of a typical new build. Better indoor air quality is a selling point for buyers with asthma or other respiratory problems. Renewable energy and electric appliances don't emit fossil fuels."The tricky thing is when people walk in, they're not wearing a button that tells you which of those issues are relevant to them," Merrill said. "That's the discovery process. It's finding a way to connect what we've done to each buyer."He said another challenge is that home appraisals generally don't account for energy efficiency or renewable-energy technologies.Woody Fincham, a residential appraiser in Charlottesville, Virginia, who also teaches courses on sustainable homes for the Appraisal Institute, says few appraisers have the expertise. But he argued that the problem is broader. Real-estate agents need to market green features so that prospective buyers understand their value, which then has to be communicated to mortgage lenders who can seek out qualified appraisers.Still, there's no guarantee that a green home can fetch a higher price, because the market largely depends on what's sold nearby."If you're in a community where people put a lot of value on efficiency — and there are some parts of the country where they do — the appraisal will be able to show that the market is willing to pay more," Andrew Pizor, a senior attorney at the National Consumer Law Center, said. "But if you're in a community where people don't care about that kind of thing, the appraiser is going to compare prices and likely find that no one's willing to pay extra for it."Two Democrats in Congress have proposed legislation that would require appraisals to consider a home's energy use compared with that of nearby properties, as well as whether the home has energy-efficient appliances, solar panels, and EV charging. The bill would also require additional training for appraisers.But it hasn't passed, and Merrill said Beazer isn't waiting around.

Why the CEO of a big US homebuilder is gambling on green homes

Climate Action 15: 2024's top global innovators powering green solutions

State-owned <keyword id="20039950" type="General" weightage="20" keywordseo="Bharat-Petroleum-Corporation" source="keywords" meta.keywordsubtype="org" meta.entityname="Bharat Petroleum Corporation" meta.hostid="153" meta.entityid="Bharat Petroleum Corporation">Bharat Petroleum Corporation</keyword> plans to invest Rs 1.7 lakh crore over the next five years to grow its core oil refining and fuel marketing business as well as in 'future big bets' of <keyword id="20115883" type="General" weightage="20" keywordseo="petrochemicals" source="keywords">petrochemicals</keyword> and <keyword id="19895435" type="General" weightage="20" keywordseo="green-energy" source="keywords">green energy</keyword>, its chairman G Krishnakumar has said. At present, Bharat Petroleum Corporation Ltd (<keyword id="19908646" type="General" weightage="100" keywordseo="BPCL" source="keywords" meta.keywordsubtype="org" meta.entityname="BPCL" meta.hostid="153" meta.entityid="BPCL">BPCL</keyword>) owns about 14 per cent of India's oil <keyword id="20064251" type="General" weightage="20" keywordseo="refining-capacity" source="keywords">refining capacity</keyword> and about a quarter of the fuel retailing network. It plans to grow these businesses while foraying into newer areas. The firm is now implementing the first phase of a multi-decade aspirational journey in the form of '<keyword id="22826627" type="General" weightage="20" keywordseo="project-Aspire" source="keywords">Project Aspire</keyword>' - its five-year strategic framework that is based on two fundamental pillars - 'Nurturing the Core' and 'Investing in Future Big Bets', he said in the company's latest annual report. "Our mid-term strategy is on a continuum. While we remain committed to growing our core businesses, which include refining and marketing <keyword id="20037698" type="General" weightage="20" keywordseo="petroleum-products" source="keywords">petroleum products</keyword> and upstream, we are equally focused on our big bets comprising petrochemicals, gas, green energy, non-fuel retail, and digital. "Project Aspire, with a planned capex outlay of around Rs 1.70 lakh crore over five years, will enable us to create long-term value for our stakeholders while preserving our planet for future generations," he said. "A cornerstone of our long-term strategy, Project Aspire, with a Rs 1.70 trillion investment, marks the initial phase of our multi-decade odyssey to shape the energy of tomorrow. This, coupled with our robust balance sheet, fuels our ambition to lead the <keyword id="19951336" type="General" weightage="20" keywordseo="energy-transition" source="keywords">energy transition</keyword>." The company is targeting net zero carbon emissions from its operations by 2040. "BPCL has drawn a net-zero roadmap, which encompasses renewable power, green hydrogen, compressed biogas, carbon capture, utilisation, and storage (CCUS), efficiency improvement and the offsets procurements. This would require a phased capital outlay of approximately Rs 1 lakh crore till 2040, and the company is geared for the same," he said. The firm's bet on continuing investing in core businesses is based on the premise that India's booming economy will drive a 4-5 per cent annual increase in energy demand and petroleum product consumption. Also, the demand for major petrochemical products is expected to rise by 7-8 per cent annually. "This presents a strategic opportunity to expand refining capacity alongside the development of integrated petrochemical complexes," he said. BPCL is implementing new petrochemical projects at two of its three oil refineries. A Rs 49,000 crore ethylene cracker project is being implemented at the Bina refinery in Madhya Pradesh, alongside raising oil refining capacity from the current 7.8 million tonnes to 11 million tonnes annually by 2029. A polypropylene project is being set up at Kochi refinery in Kerala by 2027. "To meet the anticipated demand beyond our planned expansions in Bina and Kochi, we are actively evaluating options for setting up additional integrated refining and petrochemical capacities within the next 5-7 years," Krishnakumar said without disclosing either the investments or the location of such a project. Andhra Pradesh is being speculated as the likely site after Prime Minister Narendra Modi's BJP and regional party TDP stormed to power in the state in recently concluded assembly elections. TDP has been demanding the implementation of a refinery-cum-petrochemical complex that was promised as part of the package when the state was split more than a decade back. "Our investment in the petrochemical project is consistent with our aspiration of becoming a dominant player in India's petrochemical growth story," Krishnakumar said. On energy transition, he said BPCL is targeting to build 2 gigawatts (GW) of <keyword id="19895602" type="General" weightage="20" keywordseo="renewable-energy" source="keywords">renewable energy</keyword> capacity by 2025 and 10 GW by 2035. "We are investing nearly Rs 1,000 crore to establish two 50 MW captive wind power plants in Maharashtra and Madhya Pradesh, which will support our refineries in Mumbai and Bina." The firm is also investing around Rs 300 crore in 72 MWp of solar project in Prayagraj, Uttar Pradesh. "Concomitantly, we are executing green hydrogen projects aligned with the National Green Hydrogen Mission. These projects include a 5 MW electrolyser plant at Bina refinery and a green hydrogen refuelling station with an indigenously developed electrolyser at Kochi," he noted. BPCL, he said, is committed to supporting the transition to electric mobility through a robust and accessible charging infrastructure. The company has installed over 3,000 charging stations, including fast chargers for cars and two-wheelers. 900 fast chargers are installed across 120 highway corridors, which helps address the range, discovery and time anxiety of electric vehicle (EV) owners. "Over the next five years, we aim to install 4-wheeler fast chargers at approximately 6,000 retail outlets across 400 highway corridors, prioritising high-traffic corridors like the Golden Quadrilateral and N-S/E-W highways," he said. On biofuels, he said BPCL sells petrol with 20 per cent ethanol blend at 4,279 out of its over 22,000 petrol pumps. It is also building compressed biogas plants using municipal solid waste to make gas that can be used as CNG in automobiles. The firm is also exploring partnerships in the arena. "These combined efforts, along with the upcoming commissioning of a bio-ethanol refinery, positions BPCL as a key player in India's transition to a greener fuel mix, creating a robust ecosystem for the adoption of cleaner fuels across the country," he added. BPCL is establishing a corporate venture capital fund to invest directly in promising startups. "In order to thrive in this complex and challenging business landscape, we will leverage our agility and focus on operational excellence to ensure continued success. Safety and reliability will remain our top priorities, guiding all our actions. We are committed to upholding the highest standards of corporate governance," he added. He said the energy sector of India stands at an inflection point. "The nation has an ambitious vision of becoming a USD 30 trillion developed economy by 2047. 'Viksit Bharat @2047' will necessitate an almost fourfold increase in primary energy demand." India's exponential growth trajectory will propel it to a pivotal role in the global energy market, accounting for roughly 12 per cent of world energy consumption by 2047. "The key strategic objectives for India in the energy sector will entail significant expansion in refining capacities, raising the share of gas in the energy basket from about 6 per cent to 15 per cent, establishing leadership in petrochemical exports, and sharply reducing energy imports from current levels of 47 per cent to below 25 per cent by 2030 and to zero by 2047," he said. India is targeting 500 GW of non-fossil fuel energy capacity, sourcing half of its energy needs from renewables, reducing carbon emissions by 1 billion tonnes and lowering carbon intensity by 45 per cent by 2030 with the ultimate goal of net-zero emissions by 2070. "Building on its strong Indian energy presence, BPCL aspires to meet 7-10 per cent of the nation's primary energy demand by 2047," he said.

BPCL planning Rs 1.7 lakh crore spend to expand core business, new energy foray over next five years

<keyword id="4625572" type="General" weightage="20" keywordseo="indian-renewable-energy-development-agency" source="Orion">Indian Renewable Energy Development Agency</keyword> Ltd (<keyword id="391336" type="General" weightage="100" keywordseo="ireda" source="Orion">IREDA</keyword>) has opened an office in <keyword id="6424024" type="General" weightage="20" keywordseo="gift-city" source="Orion">GIFT City</keyword> at Gandhinagar which will specialise in providing debt options denominated in <keyword id="90766" type="General" weightage="20" keywordseo="foreign-currencies" source="Orion">foreign currencies</keyword> to facilitate natural hedging and significantly reduce the financing costs for green hydrogen and renewable energy manufacturing projects, the Ministry of New and Renewable Energy said on Thursday. The strategic initiative which would contribute to the country's journey towards a greener future was highlighted by IREDA chairman and managing director (CMD) Pradip Kumar Das at a panel discussion on 'Future Growth Opportunities for Long Duration <keyword id="1609428" type="General" weightage="20" keywordseo="energy-storage" source="Orion">Energy Storage</keyword>', held at the World Future Energy Summit 2024 in Abu Dhabi on Wednesday. The IREDA CMD emphasised the critical role that energy storage will play in achieving the <keyword id="13194051" type="General" weightage="20" keywordseo="national-green-hydrogen" source="Orion">National Green Hydrogen</keyword> Mission's ambitious target of producing over 5 million metric tons of hydrogen per annum by 2030. The CMD emphasised the need to enhance research and development efforts to reduce cost and improve the performance of energy storage solutions. It was necessary to implement policies that strengthen the supply chain network, and providing competitive and tailored financial solutions will encourage investment in energy storage projects, he added. India has taken active steps in this direction, which include the formulation of a storage requirement roadmap up to 2047, technology-agnostic storage tenders, and supportive government interventions for battery manufacturing and pumped storage hydropower projects. The Central Electricity Authority of India projects a storage requirement of nearly 400 gigawatt-hours (GWh) by 2030-32, with an estimated investment exceeding Rs 3.5 lakh crore.

IREDA's GIFT City branch to give special foreign currency loans for green projects

<keyword id="6357961" type="General" weightage="20" keywordseo="Odisha" source="Orion">Odisha</keyword>, located on the eastern coast of India, is not only known for its rich cultural heritage and ancient temples but also for its delectable cuisine. Influenced by its diverse geography and cultural heritage, Odisha's culinary landscape offers a tantalizing array of flavors and textures. From mouthwatering street snacks to elaborate seafood delicacies, here are some of the best foods to try when visiting Odisha. Pakhala Bhata A quintessential dish of Odisha, Pakhala Bhata is a traditional preparation of fermented rice soaked in water and seasoned with ingredients like mustard seeds, cumin, and curry leaves. It is often served with accompaniments like fried or boiled vegetables, fish fry, or pickles. Chhena Poda A sweet treat from the state, Chhena Poda is a delectable dessert made from fresh cottage cheese (chhena), sugar, and cardamom. The mixture is baked until it turns golden brown, resulting in a caramelized crust with a soft, creamy center. Machha Besara Odisha's coastal cuisine is incomplete without Machha Besara, a flavorful fish curry made with mustard paste, turmeric, garlic, and green chilies. The tangy and spicy gravy pairs perfectly with steamed rice, offering a delightful burst of flavors. Dahi Bara Aloo Dum A popular street food snack, Dahi Bara Aloo Dum consists of soft lentil dumplings (bara) soaked in seasoned yogurt (dahi) and served with spicy potato curry (aloo dum). Topped with tamarind chutney, roasted cumin powder, and chopped coriander, it is a perfect combination of sweet, tangy, and spicy flavors. Khaja A crispy, flaky dessert that melts in your mouth, Khaja is made from refined flour, ghee, and sugar syrup. It is often flavored with cardamom or saffron and garnished with chopped nuts. Khaja is a must-try sweet during festivals and special occasions in Odisha. Santula A simple yet flavorful vegetarian dish, Santula is made with a variety of seasonal vegetables like pumpkin, brinjal, and drumsticks cooked with mustard paste, panch phoron (five spices), and grated coconut. It is a staple part of the Odia thali and is known for its light and comforting taste. Biri Bara A crunchy and savory snack, Biri Bara is made from soaked and ground black gram lentils mixed with spices like ginger, garlic, and green chilies. The batter is shaped into small discs and deep-fried until golden brown, resulting in a crispy exterior and a soft, fluffy interior. Rasabali Another delightful dessert from Odisha, Rasabali features deep-fried flattened cottage cheese patties soaked in sweetened thickened milk flavored with cardamom and saffron. Garnished with chopped nuts, it is a rich and indulgent treat that satisfies the sweet tooth. Mutton Kassa A favorite among meat lovers, Mutton Kassa is a spicy and aromatic mutton curry cooked with onions, tomatoes, ginger-garlic paste, and a blend of ground spices. It is best enjoyed with steamed rice or roti, offering a burst of flavors with every bite. Ghugni Chaat A popular street food snack, Ghugni Chaat features dried yellow peas cooked with spices like cumin, coriander, and chili powder, and served topped with chopped onions, tomatoes, green chilies, and tangy tamarind chutney. It is a flavorful and satisfying snack enjoyed by people of all ages. Exploring the culinary delights of Odisha is not just about satisfying hunger; it's a journey of discovering the rich flavors, cultural diversity, and culinary traditions that make this state a gastronomic paradise. So, when you visit Odisha, be sure to indulge your taste buds in these mouthwatering dishes for a truly unforgettable culinary experience.

Exploring Odisha's culinary delights: A gastronomic journey through the land of temples

Mumbai, Electric vehicle maker <keyword id="3558962" type="General" weightage="20" keywordseo="Kinetic-Green" source="Orion">Kinetic Green</keyword> on Monday said it is looking to play big in the electric two and three-wheeler space as it rolled out its all-new e-scooter <keyword id="179223" type="General" weightage="20" keywordseo="Zulu" source="Orion">ZULU</keyword> in the domestic market. The Made-in-India Fame-II compliant high-speed electric scooter comes at an introductory price starting from Rs 94,990 (ex-showroom, Mumbai), the company said. The Pune-based company also announced a new brand identity as part of its commitment to sustainable mobility plans. The all-new Zulu will offer "Battery as a Subscription" plans and a fast-charging, long-life lithium-ion battery with oil-cooled immersion technology, the company said. Kinetic Green aims big with the launch of all-new e-scooter ZULU, the company said. "This is a significant moment for the Kinetic Green family and the EV industry at large. With the launch of our e-scooter Zulu, Kinetic Green is excited to announce that we will be developing and bringing to our customers a range of two and three-wheelers in the coming years," said Sulajja Firodia Motwani, Founder and CEO of Kinetic Green. "We are indeed excited to re-begin the 2-wheeler journey in this new avatar! In addition, our rebranding marks a momentous milestone in our pursuit of innovative and sustainable mobility solutions for the masses," she added. The battery subscription model ensures that the customer does not pay for the battery upfront, as the customer can subscribe for the battery on a "pay as you use" model, reducing the initial purchase cost of the scooter and eventually, can also own the battery at the end of the subscription term, the company said. This structure results in a reduction of more than 35 per cent in acquisition cost and great savings on running costs as well, the company said, adding the system is fully integrated with a mobile app for a seamless user experience. With a range of 104 km and a city speed of 60 kmph, ZULU is powered by a 2.27 kWh (kilo-watt hour) lithium-ion battery capacity and is equipped with a portable charger, facilitating convenient charging at home. The e-scooter also comes with a range of features such as front and rear disc brakes, under-seat storage, LED Daytime Running Lights (DRL), a digital speedometer, front storage space, a front bag hook, an auto power-cut charger, a USB port and a boot light, among others, Kinetic Green said.

Kinetic Green launches New electric-scooter ZULU

<ul class="summary-list"><li>I spoke with Latina chefs about their culinary crafts at a Latin food festival in New Jersey.</li><li>I tried dishes such as Puerto Rican nachos and empanadas, which took me back to my childhood. </li></ul>On a warm, sunny April day in Paramus, New Jersey, the Westfield Garden State Plaza parking lot transformed into a Latin food festival.I grew up in Puerto Rico and moved to central Jersey after Hurricane Maria in 2017. My family didn't venture out much, so I had never attended an event like this in the state. The festival, which was organized by <a target="_blank" href="https://megabiteevents.com/">Mega Bite Events</a>, featured dozens of food trucks and family-friendly activities, including chalk drawing, bubble blowing, and a bounce house — or, as I called it when I was little, "el brinca brinca," meaning "the jump jump."<div type="image" title="Children blowing bubbles and drawing on the concrete with chalk." height="3278" width="4915" msid="109794338" hostid="261"></div>As a Boricua — someone of Puerto Rican origin or descent — I was excited to try all the dishes each vendor had to offer. It felt nostalgic: Before I moved to the US, I had a blog about female-owned local businesses called Femme Now. It was my foray into journalism; I interviewed founders and business owners, showcased their products, and collaborated with other creatives for photo shoots. So, at the festival, I was especially eager to try the women-owned eateries.One such restaurant was <a target="_blank" href="https://www.empanada-lady.com/">Empanada Lady</a>, which serves never-frozen empanadas with fillings such as chorizo, chipotle chicken, and plantains. The food truck reminded me of the chinchorros, or small food kiosks, in Piñones, Puerto Rico, where I would visit with my family and friends and eat fried street food by the beach.The empanada lady herself is <a target="_blank" href="https://www.instagram.com/cyndiempanadalady/?hl=en">Cynthia Soto</a>, the owner and a Dominican chef who started making empanadas for local merchants in 2009 while in culinary school."I used to work and go to school for two years straight, and all of a sudden, people started knowing about my empanadas," she told me while frying a batch. "I used to get up at 5 a.m. and make them in my house."Beloved by farmers markets across New Jersey and Long Island, Soto uses a secret ingredient to make her empanadas stand out.<div type="image" title="Cynthia Soto, owner of Empanada Lady, center, stands for a portrait outside her food stand." height="2771" width="4155" msid="109794340" hostid="261"></div>Soto's energy was electric as she worked her food truck at the festival. When I asked for her best-selling empanada, she eagerly handed me a brown bag with a cheeseburger empanada and a pernil, or pork shoulder, one.The empanadillas — as I've always called them — were the freshest, most delicious, authentic ones I've had in the states. They also took me back to eating a pizza empanadilla for breakfast with my brother before school.<div type="image" title="Assortment of empanadas with Dominican flags on toothpicks on each one." height="3278" width="4915" msid="109794344" hostid="261"></div>Another food truck I visited was <a target="_blank" href="https://www.instagram.com/njbattermeup">BatterMeUp</a>, which serves customizable mini crepes, waffle pops, and pancakes. Inside the floral, lilac-painted truck were the founders, Franny Reyes and Kathy Quiroga — Dominican Peruvian cousins who started BatterMeUp during the COVID-19 lockdowns."Every time we have something savory, we're like, 'OK, what's for dessert?'" Reyes told me. "Sweets have always been our thing."Since starting the business, they've been especially popular at food festivals because they're often the only dessert-focused food truck.According to Reyes and Quiroga, there isn't a best-selling menu item as their desserts are equally popular. But they recommended the strawberry-cheesecake waffle pop — a warm, delicious sweet treat with fresh strawberries. I've never been a fan of waffles, but this confection instantly changed that.<div type="image" title="Kathy Quiroga holds two strawberry cheesecake waffle treats" height="3278" width="4915" msid="109794347" hostid="261"></div>Entrepreneurship runs in Reyes and Quiroga's family as their relatives had businesses of their own. They even enlisted the help of their two young cousins, Karla and Bianca, to take customers' orders at the festival."Our favorite part of owning and running BatterMeUp is that we get to work with family," Reyes said. "BatterMeUp will be a franchise one day, and we hope to have family helping us run it."It was easy to see that BatterMeUp is family-oriented. The cousins' dynamic inside the truck was fun and productive, and I could feel their Latin family energy. Reyes said she hoped her venture with Quiroga "can inspire others within the Latina community to pursue their entrepreneurial dreams."<div type="image" title="Karla Tavarez, right, and Bianca Mendez, center-bottom, tend to customers of BatterMeUp from inside their food truck." height="3278" width="4915" msid="109794349" hostid="261"></div>The last food truck I visited was <a target="_blank" href="https://latinbitesnj.com/">Latin Bites</a>, which spoke straight to my Boricua heart. It featured a Puerto Rican Cuban fusion menu created by the owner, Margarita "Amores" Fernandez. The chef, who grew up around the two cultures, offered fried street food, including lobster empanadas, sorullos (corn fritters), alcapurrias, and bacalaitos.By the time I got there, the alcapurrias and bacalaitos were all gone. One of Fernandez's employees told me those dishes were always the first to go, and as a Boricua on the East Coast, I know why: It's rare to find classic, authentic alcapurrias, which are fried cassava and plátanos stuffed with savory beef, and bacalaitos, which are cod fritters.When I moved to the US, I couldn't find these two fried foods anywhere — not even from street vendors — and it was a real culture shock. So it hit close to home when Fernandez said her favorite part about running her business was "making people happy through food and letting people experience my culture."<div type="image" title="Sofía Viera, center, enjoys a plate of Puerto Rican nachos from Latin Bites." height="3278" width="4915" msid="109794351" hostid="261"></div>While I missed out on the alcapurrias and bacalaitos, I was able to try the Puerto Rican nachos, per the recommendation of two Latin Bites employees. I was expecting traditional nachos, but to my surprise, I was served a plate of tostones, or fried green plantains, with mayo-ketchup sauce and seasoned chicken on top. The seasoning — a specialty, the employees told me — was spicy, salty, and incredibly tasty. I'm usually averse to spicy food, but I couldn't get enough of it.Honestly, I wasn't expecting much when I heard about a Latin food festival in Paramus. I wasn't sure if it would be worth the long commute from central Brooklyn, where I live now, but I can confidently say it was. It brought up fond childhood memories and left me inspired by the Latina entrepreneurs cooking up delicious food with a side of cultural pride.<div type="image" title="A family enjoying food from the vendors with a boy eating cotton candy in the center." height="2693" width="4038" msid="109794354" hostid="261"></div>

I went to a food festival where Latina chefs shared their culinary journeys &mdash; and fed my Boricua soul

When you hear about <keyword id="132455" type="General" weightage="20" keywordseo="Pickles" source="Orion">pickles</keyword>, does your mouth start to water? Does the mere thought of tangy, crunchy goodness evoke a sense of anticipation and nostalgia? Welcome to the world of Indian pickles—a treasure trove of flavors that can tantalize your taste buds and transport you through a myriad of delightful sensations. In the realm of Indian cuisine, among its many intricate components, pickles stand out as an indispensable side dish. From robust flavors to diverse textures, these pickles cater to every palate and serve not just as accompaniments but as delightful snacks on their own. India, known for its rich culinary heritage, boasts a spectacular array of pickles, each embodying regional influences and distinct ingredients. From the tangy allure of mango pickles to the fiery punch of chili-infused ones, the variety and depth of these pickles contribute uniquely to the tapestry of Indian flavors. Mango Pickle (Aam Ka Achaar) A quintessential Indian pickle crafted from raw mangoes, combined with a blend of mustard, fenugreek, and chili powder. Each bite promises a burst of tangy deliciousness, leaving a lingering zest on your palate. Lime Pickle (Nimbu Ka Achaar) Tangy lime pieces marinated in a tantalizing mix of mustard seeds, turmeric, and chili powder. Prepare for a rollercoaster of zesty and spicy flavors that awaken your taste buds with each tangy bite. Mixed Vegetable Pickle An ensemble of assorted vegetables like carrots, cauliflower, and green chilies bathed in a spicy concoction of mustard, fenugreek, and other aromatic spices. Crunchy, tangy, and an addictive addition to any meal. Garlic Pickle (Lahsun Ka Achaar) Whole cloves of garlic steeped in a potent blend of spices, oil, and vinegar. Bold, pungent, and with an assertive flavor profile that lingers, making it a favorite among garlic aficionados. Chilli Pickle (Mirchi Ka Achaar) Fiery green or red chilies pickled with mustard and spices, delivering an intense and spicy kick that sets taste buds ablaze. Brace yourself for a flavor explosion with each fiery bite. Punjabi Mango Pickle A robust mango pickle variant enriched with fennel seeds, nigella seeds, and mustard. Its chunky texture and unique blend of spices offer a Punjabi twist to the traditional mango pickle. Kerala Style Avakkai Pickle Raw mangoes seasoned with mustard seeds, red chili powder, and other spices, representing Kerala's iconic tangy and spicy flavors in perfect harmony. A culinary masterpiece that embodies balance and zest. Gongura Pickle Featuring sorrel leaves, red chilies, garlic, and an assortment of spices, this pickle brings a tangy and slightly sour taste that captivates the palate with its unique flavors and textures. Sweet Mango Pickle (Meetha Aam Ka Achaar) Ripe mangoes infused with jaggery or sugar, complemented by fragrant spices like fennel seeds, cardamom, and cloves. A symphony of sweet and tangy flavors that dance on your taste buds. Tamarind Pickle (Imli Ka Achaar) Tamarind pulp blended with jaggery and spices, creating a delightful amalgamation of sweet, tangy, and spicy flavors. Each bite is a harmonious balance of contrasting tastes. Onion Pickle (Pyaz Ka Achaar) Sliced onions marinated in a tangy blend of vinegar, spices like mustard seeds, fenugreek, and red chili powder. This pickle offers a refreshing crunch and a zesty kick that complements a variety of dishes, making it a favorite accompaniment. Amla Pickle (Amla Ka Achaar) Amla, or Indian gooseberries, pickled with a mix of spices such as fenugreek, mustard seeds, and turmeric. Known for its high vitamin C content, this pickle combines tangy, sour, and slightly bitter flavors in a burst of healthful goodness. Note: The article is based on content generated by AI models like Bard and Chatgpt.

A culinary journey through India's pickle paradise

Discover the joy of growing your own green chillies at home with this comprehensive step-by-step guide. Whether you're a gardening enthusiast or a spice lover, cultivating green chillies in your own backyard can be a rewarding experience. From selecting the right seeds to providing proper care, this guide covers everything you need to know. Learn about the essential tools and materials required, along with helpful tips on watering, fertilizing, pest control, and harvesting. Embrace the beauty of nature and the satisfaction of homegrown produce as you embark on this exciting journey of growing your own green chillies. Here's a step-by-step guide on how to <keyword id="17885119" type="General" weightage="100" keywordseo="grow-green-chillies-at-home" source="Orion">grow green chillies at home</keyword>, along with the things required and some tips to keep in mind Things required: <ul><li><keyword id="1167411" type="General" weightage="20" keywordseo="green-chilli" source="Orion">Green chilli</keyword> seeds</li><li>Pot or container with good drainage holes</li><li>Well-draining potting mix</li><li>Watering can or spray bottle</li><li>Fertilizer suitable for vegetable plants</li><li>Sunny location receiving 6-8 hours of direct sunlight daily</li></ul><h3>Step 1</h3>Select the right seeds: Choose high-quality green chilli seeds that are suitable for your climate and desired level of spiciness. You can purchase seeds from a nursery or collect them from fresh green chillies. <h3>Step 2</h3>Prepare the container: Select a pot or container that has drainage holes at the bottom to allow excess water to escape. Ensure the container is at least 12 inches deep and wide to provide enough space for root growth. <h3>Step 3</h3>Prepare the potting mix: Fill the container with a well-draining potting mix. You can make your own mix by combining equal parts of garden soil, compost, and sand or perlite. This will provide a fertile and well-draining medium for the chilli plants. <h3>Step 4</h3>Plant the seeds: Plant 2-3 chilli seeds about half an inch deep into the potting mix. Space them out evenly to allow room for growth. Gently cover the seeds with soil and press it down lightly. <h3>Step 5</h3>Provide proper care: Place the container in a sunny location where the chilli plants can receive at least 6-8 hours of direct sunlight every day. Water the seeds immediately after planting and keep the soil consistently moist but not waterlogged. <h3>Step 6</h3>Fertilize the plants: Once the seedlings have established and are about 4-6 inches tall, start fertilizing them. Use a balanced fertilizer formulated for vegetable plants and follow the package instructions for application rates. Fertilize the plants every 2-3 weeks to provide them with essential nutrients. <h3>Step 7</h3>Watering and maintenance: Monitor the moisture level of the soil regularly and water the plants whenever the top inch of soil feels dry. Avoid overwatering, as it can lead to root rot. Prune the plants occasionally to encourage bushier growth. <h3>Step 8</h3>Pest and disease control: Keep an eye out for pests such as aphids or whiteflies and promptly address any infestations. Use organic pest control methods or consult a gardening expert for advice. Monitor the plants for any signs of diseases and take appropriate measures if necessary. <h3>Step 9</h3>Harvesting: Green chillies generally mature within 60-80 days, depending on the variety. Harvest the chillies when they reach the desired size and color. Use sharp scissors or pruning shears to cut the chillies from the plant, leaving a small portion of the stem intact. Tips to keep in mind while growing green chillies at home: <ul><li>Choose a sunny spot: Green chillies thrive in full sunlight, so ensure your plants receive ample sunlight throughout the day.</li><li>Adequate watering: Water the plants regularly but avoid overwatering. Allow the soil to dry out slightly between waterings.</li><li>Fertilize appropriately: Use a balanced fertilizer to provide essential nutrients to the plants. Follow the instructions on the fertilizer package for proper application.</li><li>Pruning: Regularly prune the plants to encourage branching and more abundant fruit production.</li><li>Pest control: Monitor the plants for pests and take proactive measures to control them. Use organic pest control methods whenever possible.</li><li>Harvesting: Harvest the chillies when they reach the desired size and color. Regular harvesting promotes continuous fruiting.</li></ul>

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