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Winter is here, and what better way to beat the chill than with a piping hot bowl of <keyword id="496504" type="General" weightage="100" keywordseo="Rasam" source="Orion">rasam</keyword>? Rasam, a South Indian soup with a tantalizing mix of spices and herbs, not only warms you up but also delights your taste buds. Let's explore 10 delicious <keyword id="19439313" type="General" weightage="20" keywordseo="Rasam-Ideas" source="Orion">rasam ideas</keyword> that will keep you cozy during the winter months. Classic Tomato Rasam: Start with a classic! Tomato rasam is a tangy, spicy concoction made with ripe tomatoes, tamarind, and a blend of aromatic spices. It's a comforting go-to option for those cold winter evenings. Pepper Rasam: When you need an extra kick of heat, go for pepper rasam. It's a fiery variant of the classic, with crushed black peppercorns, cumin, and other spices to provide a warming sensation to your palate. Pineapple Rasam: For a sweet and spicy twist, try pineapple rasam. The natural sweetness of pineapple is balanced by the spiciness of rasam powder, making it a delightful and unexpected combination. Garlic Rasam: Garlic is known for its warming properties, making garlic rasam an excellent choice for winter. This variation infuses the rasam with the rich flavors and aromas of roasted garlic. Lemon Rasam: Lemon rasam is a refreshing choice for the winter season. The tangy and zesty flavor of lemon, combined with the spices in the rasam, creates a rejuvenating experience that's perfect for a chilly day. Mysore Rasam: Mysore rasam is a South Indian specialty that's slightly thicker than the regular variety. With a generous dose of lentils and aromatic spices, it's a heartwarming dish to enjoy with rice. Drumstick Rasam: Drumstick, or moringa, is known for its nutritional value. Drumstick rasam combines the benefits of this superfood with the flavors of rasam, creating a nourishing and wholesome winter meal. Beetroot Rasam: Add a splash of color and nutrition to your winter diet with beetroot rasam. This vibrant variation not only keeps you warm but also provides essential nutrients. Cabbage Rasam: Cabbage rasam is a simple yet hearty option. Cabbage lends a subtle sweetness to the rasam, and the crunchiness of the vegetable adds a delightful texture to the dish. Rasam with Spinach: To increase your intake of greens during winter, try making rasam with spinach. The leafy greens add a healthy element to this traditional soup, making it a nutritious and comforting choice. Note: The article is based on content generated by AI models like Bard and Chatgpt. SEE ALSO: <a href="https://www.businessinsider.in/science/health/food/webstories/10-must-try-winter-soups-to-keep-you-warm/slidelist/104847425.cms" data-type="tilCustomLink" target="_blank">10 must try winter soups to keep you warm</a>

10 Rasam ideas to keep you warm this winter

<keyword id="30469" type="General" weightage="20" keywordseo="Kochi" source="Orion">Kochi</keyword>, a vibrant city in Kerala steeped in history and culture, boasts a culinary landscape as rich and diverse as its heritage. From aromatic spices to coastal delicacies, the cuisine of Kochi embodies a fusion of flavors that tantalize the taste buds. Let's embark on a gastronomic journey through the 10 famous cuisines that define the essence of Kochi's culinary scene. <cmsannotation type="cmsannotation" annotationid="Malabar Biriyani:" comment="subhead" text="Malabar Biriyani:">Malabar Biriyani:</cmsannotation> A quintessential Malabar delight, the Malabar Biriyani is a fragrant rice dish layered with marinated meat, spices, and aromatic herbs. Kochi's version often features tender chunks of chicken or succulent pieces of mutton, infused with flavors of cloves, cinnamon, and cardamom. <cmsannotation type="cmsannotation" annotationid="Karimeen Pollichathu:" comment="subhead" text="Karimeen Pollichathu:">Karimeen Pollichathu:</cmsannotation> A cherished dish among seafood enthusiasts, Karimeen Pollichathu showcases pearl spot fish marinated in a blend of spices, wrapped in banana leaves, and slow-cooked to perfection. The result is a harmonious medley of tangy and spicy flavors. <cmsannotation type="cmsannotation" annotationid="Appam with Stew:" comment="subhead" text="Appam with Stew:">Appam with Stew:</cmsannotation> Appam, a lacy, fermented rice pancake with a crispy edge and soft center, pairs exquisitely with a fragrant stew made of coconut milk, vegetables, and sometimes chicken or lamb. This breakfast delicacy is a local favorite. <cmsannotation type="cmsannotation" annotationid="Kerala Prawn Curry:" comment="subhead" text="Kerala Prawn Curry:">Kerala Prawn Curry:</cmsannotation> The coastal influence shines in Kochi's Kerala Prawn Curry, featuring fresh prawns simmered in a coconut-based gravy infused with curry leaves, mustard seeds, and tamarind, delivering a delightful tanginess. <cmsannotation type="cmsannotation" annotationid="Puttu and Kadala Curry:" comment="subhead" text="Puttu and Kadala Curry:">Puttu and Kadala Curry:</cmsannotation> A staple breakfast dish, Puttu is steamed cylinders of ground rice and coconut served with Kadala Curry, a spicy black chickpea curry. The combination offers a burst of flavors and textures. <cmsannotation type="cmsannotation" annotationid="Parotta and Beef Fry:" comment="subhead" text="Parotta and Beef Fry:">Parotta and Beef Fry:</cmsannotation> Kochi's take on Parotta, flaky layered flatbread, pairs impeccably with succulent Beef Fry, cooked with spices, onions, and curry leaves. This dish reflects the city's diverse culinary influences. <cmsannotation type="cmsannotation" annotationid="Kerala Sadya:" comment="subhead" text="Kerala Sadya:">Kerala Sadya:</cmsannotation> A grand feast, Kerala Sadya is a ceremonial meal served on banana leaves, featuring an array of vegetarian dishes like Avial, Thoran, Rasam, and Pachadi, showcasing the richness of Kerala's flavors. <cmsannotation type="cmsannotation" annotationid="Thalassery Chicken Dum Biryani:" comment="subhead" text="Thalassery Chicken Dum Biryani:">Thalassery Chicken Dum Biryani:</cmsannotation> Hailing from nearby Thalassery, this aromatic and flavorful Chicken Dum Biryani features marinated chicken and fragrant Basmati rice cooked with spices, saffron, and fried onions in layers. <cmsannotation type="cmsannotation" annotationid="Kerala Fish Curry:" comment="subhead" text="Kerala Fish Curry:">Kerala Fish Curry:</cmsannotation> Coconut-infused tangy and spicy Fish Curry, often made with kingfish or seer fish, captures the essence of coastal flavors. Tamarind, coconut milk, and a melange of spices define this traditional dish. <cmsannotation type="cmsannotation" annotationid="Kerala Banana Chips:" comment="subhead" text="Kerala Banana Chips:">Kerala Banana Chips:</cmsannotation> A beloved snack, Kerala's Banana Chips are thinly sliced bananas fried to a crisp perfection, seasoned with spices, and often enjoyed as a crunchy accompaniment to meals or as a standalone treat. Note: The article is based on content generated by AI models like Bard and Chatgpt. SEE ALSO: <a href="https://www.businessinsider.in/travel/india/top-5-places-to-visit-in-kerala/slidelist/103806526.cms" data-type="tilCustomLink" target="_blank">Top 5 Places to visit in Kerala</a>

Culinary odyssey: Exploring Kochi's 10 famous cuisines

<ul class="summary-list"><li>The death of Babuji the bull has sent an entire Indian village into days of mourning.</li><li>Around 3,000 villagers held a grand death feast for Babuji on Saturday, as well as funeral rites and social ceremonies, reported The Times of <keyword id="11892747" type="UNKNOWN" weightage="60" keywordseo="india" source="Orion">India</keyword>.</li><li>Babuji was considered by some in the village to be the incarnaton of a Hindu guardian deity called Nandi.</li></ul>Ceremonial rites, cremation, and a grand feast for thousands of people - a village in India has rolled out the works for the funeral of a beloved bull that lived with them for 20 years, <a href="https://timesofindia.indiatimes.com/india/village-mourns-babuji-the-bull-holds-shraddh-feast-for-3k/articleshow/85550297.cms">reported The Times of India.</a>Babuji the bull died of natural causes on August 15, and the village of Kurdi, in the Indian state of Uttar Pradesh, has been commemorating his death over the last week, honoring the animal as they would a village elder, per The Times.It reported that on Saturday, around 3,000 people attended Babuji's death feast - <a href="https://scroll.in/magazine/973083/why-indians-of-all-faiths-commemorate-the-dead-with-food">called a terahvi</a> - where priests chanted for his soul, and a photo shrine of the bull was showered with cash and flowers.Village residents told The Times that Babuji was almost like a family member to them, and was considered a "gift from the divine." The bull was also found roaming a village holy site when he was young, prompting some to call him Nandi, a Hindu guardian deity <a href="https://www.rudraksha-ratna.com/articles/story-of-nandi">usually depicted as a bull.</a>In the days before the death feast, the villagers conducted religious rites and mourning ceremonies for Babuji, including cremation and a rasam pagri, which is a funeral ceremony for the death of the eldest male in a family, added The Times.Cows are considered <a href="https://www.bbc.com/news/world-asia-india-34513185">sacred in many parts of India</a>, and most states forbid cow slaughter or the eating of beef. One state, Madhya Pradesh, has even set up a <a href="https://www.businessinsider.com/india-doctors-warn-smearing-cow-dung-body-not-fight-covid-2021-5">"cow cabinet"</a> to look after the welfare of the <keyword id="11897851" type="UNKNOWN" weightage="60" keywordseo="animals" source="Orion">animals</keyword>. In May, several men covered themselves in cow dung and urine under the belief that it would improve their immunity against COVID-19. Doctors <a href="https://www.businessinsider.com/india-doctors-warn-smearing-cow-dung-body-not-fight-covid-2021-5">have since warned against the practice</a>, saying there was no scientific evidence to support it.

3,000 villagers in India held a feast to mourn a beloved bull that lived with them for 20 years

New Delhi, Apr 20 () Non-profit body The Akshaya Patra Foundation on Monday said it has already served over 2 crore meals to vulnerable communities like migrant workers and homeless people affected due to the lockdown imposed to contain the COVID-19 outbreak. As on April 17, the Foundation has cumulatively served 2,19,44,385 meals which include 93,57,839 freshly cooked meals and 3,02,541 food relief kits (1,25,86,546 meal servings) to people in need in various locations across India, an official statement said. The relief feeding endeavour has been initiated in Andhra Pradesh, Assam, Chhattisgarh, Dadra and Nagar Haveli, Delhi and NCR, Gujarat, Karnataka, Madhya Pradesh, Maharashtra, Odisha, Rajasthan, Tamil Nadu, Telangana, Tripura, Uttar Pradesh and Uttarakhand. "We have been able to serve over 2 crore meals to people in need during these difficult times due to the collaborative efforts of everyone involved," The Akshaya Patra Foundation Chairman Madhu Pandi Dasa said and thanked everyone for the donation. "I sincerely hope that the situation will improve soon and people will be able to get back to their day-to-day life. Until then, we will continue our efforts to serve as many people as possible," he added. The Foundation said it is using its kitchen network to prepare the meals and deliver them to the centres assigned by the authorities. Simultaneously, packaging centres have been set up in various locations across the country where food relief kits are packed with essential groceries based on the local palate. The kits to be distributed in Bangalore, for instance, contain rice, tur dal, oil, spices, sambar and rasam powder, and vegetables which are known to have a long shelf-life, such as potatoes and pumpkins. Each kit has groceries sufficient for either 42 or 28 meals, it said. In this endeavour, the Foundation said it has been supported by proactive corporate partners and individual donors. For instance, Infosys founder N R Narayana Murthy and his family contributed Rs 10 crore from their personal funds toward Akshaya Patra's COVID-19 relief work. Their generous donation has enabled the Foundation to distribute 1.33 lakh food relief kits, which are equivalent to 55,86,000 meals, it said. Several corporate houses, such as the Biocon Foundation, Capgemini, CISCO, Coca–Cola, CLP, Deutsche Bank, DLF Foundation, Goldman Sachs, Gland Pharmaceuticals, HT Parekh Foundation, Hero Moto Corp, Infosys Foundation, LG Electronics, Morgan Stanley, Nestle India, PepsiCo Foundation, Sarojini Trust, Texas Instruments, Vedanta, Vivo, Walmart and many others, have come forward to contribute to the relief feeding endeavour. The Foundation further said it has also received in-kind support for the endeavour with General Mills (Mumbai) donating cookies and cakes for distribution in Bangalore, Hyderabad and Noida, Britannia donating around 20,000 packs of 'Good Day' biscuits to be distributed in Bangalore, and Epigamia donating 17,000 premium yoghurt cups for distribution in Bangalore and Ahmedabad. Similarly, Bollywood personalities, such as Hrithik Roshan and Raveena Tandon, have also donated to the Foundation's efforts. Also supporting the Foundation are motivated volunteers who have selflessly come forward at this hour of need. These include volunteering groups, such as Inspiring Indians and Corona Warriors, as well as corporate volunteers from organisations such as the Infosys Foundation and Biocon. LUX HRS

Akshaya Patra serves over 2 cr meals to lockdown-hit vulnerable people

<ul><li>As information about the Covid-19 spread across the country a few weeks back, so did the amount of <keyword id="2479020" type="PERSON" weightage="20" keywordseo="Fake-news">fake news</keyword> being peddled out on messaging apps and social media platforms.</li><li>These fake messages contained varied things from theories to remedies of <keyword id="1754604" type="PERSON" weightage="20" keywordseo="coronavirus">Coronavirus</keyword>, and the messages spread like wild fire.</li><li><keyword id="3573569" type="PERSON" weightage="20" keywordseo="Akshaara-Lalwani">Akshaara Lalwani</keyword>, Founder &amp; CEO, <keyword id="3573568" type="PERSON" weightage="20" keywordseo="Communicate-India">Communicate India</keyword> writes about this menace and how the need of the hour is to create awareness and sensitize people towards the harm fake news brings along with it. </li></ul>As someone who is constantly on the move, I cannot live without <keyword id="790242" type="COMPANY" weightage="20" keywordseo="WhatsApp">WhatsApp</keyword>. I coordinate with my teams, and clients through sending and listening to voice notes, making it safe to say that I practically run my office through the messaging app. While the app does have several advantages, which I employ to the maximum, the flipside is the rise and spread of fake news. Over the last few years, WhatsApp has been the unfortunate messenger of several pieces of fake information, from fabricated videos of pro and anti-government propaganda to the more recent ‘Chai and Rasam can kill Coronavirus’. While this is just a small part of the much larger fake news fiasco, it begs the question, what can we do to curb it, especially in times of pandemics. In a country with over a billion people and over 600 (at the time of writing) infected with novel Coronavirus, the battle against the pandemic faces many obstacles. Notwithstanding inadequate infrastructure, and a stretched healthcare system, misinformation and fake news has the potential to do as much damage. When news of COVID-19 first broke, it sent Indians into a frenzy, which also meant there was a thirst for information and answers. Sadly, miscreants took advantage of this, to come up with impractical, if not downright bizarre theories, and remedies, which due to the lack of medical and official information, spread like wild fire. Being on both sides of the table, creating, as well as consuming news, it pains me to admit that the virality of fake news is at a much faster rate than we can debunk it. Very often, despite best attempts from industry experts, and online fact checkers, we see the same fake news making the rounds again. Taking cognizance of the fact that fake news can be as harmful as Coronavirus itself, the government recently launched a WhatsApp chatbot, to address queries, and quell rumours; but is this enough? Just going by the rate at which news about cures and remedies for Coronavirus is being spread, it is obvious, that we are concerned citizens; just misinformed. While local authorities, Facebook Inc. and Google are doing the best that they can to curb the spread of fake news, the onus is on us, to help in this mission. At a micro level, what we can do is immediately debunk fake news when we receive it, to avoid the sender spreading the news to more people, as well as consistently share government and medical reports which are fact based. Especially in a time like this, we need to sensitize people towards the harm fake news brings along with it. Awareness is definitely the need of the hour, a responsibility each one of us must shoulder. That being said, with the influx and increasing popularity of user generated content across the internet, I don’t see fake news being completely eradicated in the near future. What I definitely do hope to see is more responsible citizens and the media calling out fake news, and filling the internet with facts, truth. As famous journalist and author Walter Lippmann once said, “There can be no higher law in journalism than to tell the truth and shame the devil”, we must, as a conscientious media and country come together to create an environment built on trust and facts. - This column has been authored by Akshaara Lalwani, Founder &amp; CEO, Communicate India

COVID-19 and the fake news fiasco

<ul><li>Lay’s Wafer Style mimics the crunchy papad to turn into a ‘meal must-have’</li><li>Lay’s will be adding to a long list of traditional South Indian snacks like murukku, banana chips and <keyword id="1871379" type="PERSON" weightage="20" keywordseo="tapioca">tapioca</keyword> chips</li><li>They recently launched <keyword id="115385" type="PERSON" weightage="20" keywordseo="Kurkure">Kurkure</keyword> Masala Munch with gingelly oil which is used in South India</li></ul><keyword id="54572" type="COMPANY" weightage="20" keywordseo="PepsiCo">PepsiCo</keyword> has built its Lay’s brand in India by experimenting with Indian flavours, adding in as many ‘local’ tastes as possible. During this process, the company discovered that they can bite into the South Indian market much easily as chips and wafers are a part of the meal, unlike anywhere else in the country. “Our Southern consumers love a delightful crunch and texture on their plate. Their meal is incomplete with the taste and crunch of the popular chilli or pepper papad,” explained Dilen Gandhi, Sr Director, Marketing – Foods category, PepsiCo India. The company launched a new product called Lay’s Wafer Style which mimics the crunchy papad, and turn into a ‘meal must-have’. Pepsi has decided to put more muscle into marketing and innovating in a growth market like India. This is one of the few markets for the global major, with ‘double digit’ growth, Pepsi said in its annual report. The company does not provide nation-wise growth numbers. Overall, the snacks business has been growing at 5% for the cola major, contributed heavily by growth in India and China. Tea-time to meal-time In South India, the market is wider and better. Everywhere else in the country, snacks are a tea-time affair but being an integral part of every meal can increase their volume and also regularize sales. Their latest venture is to supplant a traditional fried and homemade pappadam, and integrate into South Indian meals. “Lay’s Wafer Style will prove to be the perfect companion to their traditional Sambhar rice (lentil stew rice), Rasam Rice (soupy rice), Dal Rice (lentil rice), Curd Rice, Lemon (flavoured) rice, or Palak Pappu Rice (Spinach lentil rice),” said Gandhi. This product has been launched across a range of salt and chilly flavours. Many states, many flavours The South market is as broad as it is deep. The chips and snacks market is extremely fragmented with local brands at every nook and corner especially in South India. Lays will be adding to a long list of traditional snacks right from murukku to banana chips to tapioca chips amongst others. They will also have to compete with makers who has mastered the needs of the market for years. For this global player, these new products are a step in that direction, competing with the price and taste of a multitude of localized players. Pepsi claims that their products have been received well in this market. They have recently launched Kurkure Masala Munch with gingelly oil which is the most used oil in South India. The American food and beverage company has managed to identify a sweet spot common across the five states of Southern India. This strategy of customizing their products to suit local tastes across this diverse country, is not limited to South alone. They will be taking up more such products deep into the various flavours across India. “Wherever we see an opportunity for a local connect with consumers, we have been and will continue to customise our offerings accordingly,” Gandhi said. With Indian subcontinent that has a multitude of needs, expanding in variety is the need of the hour; which is something Pepsi has learnt in the last 30 years of its operations in India.

Lemon rice and Lay’s wafers: Pepsi hits a spice spot in South India

It's a <a href="http://www.businessinsider.com/why-indian-food-tastes-good-2015-3">scientific fact that Indian food tastes good</a>, mainly thanks to the abundance of spices and flavors.There's also quite a variety in Indian cuisine, with dishes ranging from North to South and sometimes by kitchen to kitchen. Punjabi, Bengali, Rajasthani, Goan, Gujarati, and Maharashtrian are just the tip of the delicious iceberg.And that doesn't even take into account all of the Anglicized versions of classic Indian dishes, from curry to chutney.Here are nine authentic Indian dishes you should try instead of the Western knockoffs.<h3>Instead of chicken tikka masala, order chicken tikka </h3><div class="KonaFilter image-container display-table"><div><div class="image on-image"></div></div></div><a href="http://www.dawn.com/news/824158/chicken-tikka-masala-claims-its-origins-in-scotland">As the story goes</a>, an Indian chef named Ali Ahmed Aslam invented chicken tikka masala dish while cooking in Scotland. The improvised mixture of yogurt, cream, spices, and tomato soup was poured over chicken after a customer complained about the meat being too dry. Wherever it originated, the dish caught on with the Western palate.<a href="http://www.dawn.com/news/824158/chicken-tikka-masala-claims-its-origins-in-scotland"> </a>And while the sauce does add a lot to the flavor of the dish, a much more authentic meal to try would be chicken tikka, boneless chicken pieces baked on skewers after marinating in spices and yogurt (basically tandoori chicken, but without the bone).<h3>Instead of eating naan with every meal, try making rotis instead</h3><div class="KonaFilter image-container display-table"><div><div class="image on-image"></div></div></div>Most British and American eaters will only consume their Indian food with a side of naan bread. And while the naan is the same baked fluffy flatbread that is eaten in India, it's usually only <a href="http://eatyourworld.com/destinations/asia/india/delhi/what_to_eat/breads_naan_roti_chapati%20">reserved for special occasions</a>.Roti is the bread-of-choice in India. Roti is <a href="http://www.my-indian-food.com/IndianBread.asp">unleavened wheat-flour bread</a> that is thinner than naan, and can be paired with just about anything from honey and cream for breakfast to curries.<h3>Instead of dishes made with curry powder, try using a more unique mixture of spices </h3><div class="KonaFilter image-container display-table"><div><div class="image on-image"></div></div></div>What we think of as "curry" are dishes that have been cooked with curry powder, typically with pre-mixed flavors of turmeric, ginger, chillies, and coriander, among others.But the word "curry" was <a href="http://articles.chicagotribune.com/1989-06-04/features/8902060491_1_curry-authentic-indian-cuisine-coriander">coined by the English</a> and is an oversimplification of Indian cuisine, which uses a variety of spices (masalas) all individually added as you cook so that the mixture is much more unique and varying depending on the region and sometimes by specific kitchen. <a href="http://www.chicagonow.com/chicagoan-as-apple-pie/2012/06/deconstructing-curry-curry-powder-versus-curry/">A few of the key spices</a> to have on hand are turmeric powder, cumin seeds, coriander power, cinnamon, red chili or cayenne powder, cardamom, ginger, garlic, and mustard seeds. Don't be afraid to branch out and experiment.<h3>Instead of mango or "Major Grey's Chutney," try different kinds of chutneys</h3><div class="KonaFilter image-container display-table"><div><div class="image on-image"></div></div></div>Chutney was a favorite among the British when Imperialism was still in its heyday. The most famous was <a href="http://www.virginiachutney.com/what-is-chutney">Major Grey's Chutney</a> with mango, vinegar, raisins, lime juice, onion, tamarind, and other spices.But there are so many different chutneys to try, most of which are less jam-like and more runny than the Anglo-Indian counterparts. In Indian cuisine, chutneys can <a href="http://www.vegrecipesofindia.com/chutney-recipes-indian-chutney-recipe/">range the gamut</a> from sweet to savory. Pineapple, coconut, olive, walnut, and fig are just some of the variants - it it's a fruit, spice, or herb, you can make a chutney with it.<a href="http://www.vegrecipesofindia.com/chutney-recipes-indian-chutney-recipe/"> </a><h3>Instead of eating kedgeree, try the much more authentic khichdi</h3><div class="KonaFilter image-container display-table"><div><div class="image on-image"></div></div></div>Though American readers may not be as familiar with kedgeree, it's a type of <a href="http://www.seriouseats.com/recipes/2012/06/british-bites-kedgeree-recipe.html">British curried rice</a> usually made with smoked haddock and hard-boiled eggs with some curry powder thrown in. Needless to say, it is a British version of an authentic Indian dish. It likely originated from <a href="http://holycowvegan.net/2014/06/masala-khichdi.html">khichdi</a>, a rice and lentils dish that varies heavily by region. No matter what recipe you choose, it's generally considered to be comfort food and makes a fantastic side. It ranges from plain (lentils, rice, and salt) to chock-full of veggies and spices.<h3>Instead of ordering mulligatawny soup, try rasam over rice</h3><div class="KonaFilter image-container display-table"><div><div class="image on-image"></div></div></div>Surprise, surprise - another British version of a classic Indian recipe. <a href="http://www.food.com/recipe/bon-appetits-mulligatawny-soup-chicken-4891">Mulligatawny</a>, loosely translated as "pepper water," is made with chicken or lamb broth, vegetables, and lots of spices. It's based on a sauce known as <a href="http://www.sowpernica-samayal.com/rasam-varieties">rasam</a> that's typically eaten with rice, though it can also be eaten as a soup. It's usually prepared with tamarind juice, tomato, chili pepper, pepper, and cumin, though there are many different kinds of rasam to enjoy. <h3>Instead of the Anglicized comfort food meatball curry, order malai kofta</h3><div class="KonaFilter image-container display-table"><div><div class="image on-image"></div></div></div><a href="http://www.mayscookingclass.info/meat-ball-curry-recipe/">Meatball curry is an Anglo-Indian comfort food</a> classic with minced beef or chicken, coriander, chilies, potatoes and more all simmered into a delicious and easy meal.<a href="http://www.mayscookingclass.info/meat-ball-curry-recipe/"> </a>For a more authentic and still tasty counterpart, try <a href="http://www.acurryofalife.com/malai-kofta/">malai kofta</a>. It's a North Indian meal with fried vegetable balls and tomato-based gravy with coriander, cumin, chillies, cardamom, cream, and more. This is a good one for any vegetarians out there, too. <div class="margin-top"> <h3>NOW WATCH: <a href="http://www.businessinsider.com/rival-armed-gangs-fighting-in-china-video-2015-2">Watch 2 armed gangs fight on a busy road in China</a></h3> <div> <div> <div class="ooyala-video-player" data-video-autoplay="false" data-video-id="RwcGo2czoKLZhcKYJSFEeU8bohrjYxgg" data-player-variable="ooyalapopvideo" id="ooyalaplayer_popvideo" style="width:1280px;height:720px"></div> </div> </div> </div>

7 real Indian dishes you should try instead of the Westernized knockoffs

<ul><li><keyword id="527314" type="General" weightage="20" keywordseo="snacking" source="Orion">Snacking</keyword> has become an important part of our work-from-home routine and many FMCG brands have witnessed an uptick in packaged food products like biscuits, cookies and chips.</li><li>We speak to <keyword id="12061512" type="General" weightage="20" keywordseo="shailja-joshi" source="Orion">Shailja Joshi</keyword>, Associate Director, <keyword id="206441" type="General" weightage="20" keywordseo="potato-chips" source="Orion">Potato Chips</keyword> Category, <keyword id="110163" type="General" weightage="20" keywordseo="pepsico-india" source="Orion">PepsiCo India</keyword> to understand how the last 1.5 years have been for the brand, what kind of trends it has witnessed and how it is pivoting its strategies to meet its consumers' rapidly evolving needs and preferences.</li></ul>The pandemic has brought about a huge change in the way we live, work, or even snack. While stuck at home, the time we spend with our families have become important. And snacking has become an important part of that time spent at home. There has been a visible increase in in-house consumption of processed and packaged foods including biscuits to chips, anything that people could munch on while working from home, playing board games or simply while Netflix and chilling. In fact, it is not just consumers from metros or Tier II and III cities who started snacking more, even rural consumers are riding on the trend, according to reports. <keyword id="54572" type="General" weightage="20" keywordseo="pepsico" source="Orion">PepsiCo</keyword>’s Lay’s is a product that is almost synonymous with the chips category in India. Over the last few years, Lay’s has been focusing a lot on localization to continue to stay relevant for the Indian consumers. The way it reaches out to its consumers has also evolved. The brand which gives a lot of importance to social listening recently launched special ‘@ Home’ packs based on the insight that people were snacking more at home. A lot of its strategies are paying off too as PepsiCo reported double-digit growth in India in Q2 despite the second wave of the pandemic. PepsiCo's reported that its snacks unit volume reported double-digit growth in India and Pakistan. We recently spoke to Shailja Joshi, Associate Director, Potato Chips Category, PepsiCo India to understand how the last 1.5 years have been for the brand, what kind of trends it has witnessed and how it is pivoting its strategies to meet the requirements of rapidly evolving consumer preferences. Excerpts: Q) Walk me through the last 1.5 years. How have things been for brand <keyword id="1380276" type="General" weightage="20" keywordseo="lays" source="Orion">Lay's</keyword>? Over the last 1.5 years, we witnessed a paradigm shift in the business landscape. The exceptional times gave birth to a new reality – new behaviors emerged, consumption patterns evolved, and brands had to re-think and re-evaluate strategies to adapt to consumer disposition. In the last year, in-home consumption grew as ‘home’ became the new social hub; affordability and accessibility became key factors for consumer decisions across categories; and consumers started choosing brands which rose to the occasion at hand. Our strategy for Lay’s over these past months was guided by three key consumer truths–firstly, consumers were becoming increasingly value-conscious; secondly, they were seeking innovative brand offerings that were in line with their evolving preferences; and lastly, they were gravitating towards brands that were willing to ‘Solve, Not Sell’ and lead with purpose in these challenging times. We pivoted our plans and worked towards bringing joy as well as value to our consumers. These insights formed the foundation for all our campaigns in the recent months, including – <ul><li>Lay’s Heartwork campaign, wherein we extended support to the community by creating a narrative of gratitude.</li><li>The PepsiCo India x Airtel Promo, wherein we leveraged data as the key currency to deliver value. </li><li>#YehWaalaYaadRahega campaign, wherein we introduced new, limited-time offerings - Lay’s Herby Crush and Lay’s Cheesy Love – which were formulated basis consumers’ flavour preferences.</li></ul>All in all, it’s been an eventful year for the brand – complete with distinct offerings and innovative campaigns that were loved by consumers. Q) Being locked at home made all of us snack more. How did you capitalize on this trend? As people continue to remain indoors in light of the ongoing times, there has certainly been an uptick in at-home consumption. Robust and in-depth research showed us that with increased time spent at home, as work-from-home, celebrations and entertainment move indoors - such as friends’ get-togethers, movie watching and other occasions -there has been a surge in consumer demand for large packs. In line with this insight, we introduced the new, large-sized Lay’s ‘@ Home’ packs to be the perfect companions for our consumers in all their experiences ‘at home’– be it work or leisure. We leveraged four distinct moments that consumers are experiencing at home –including ‘Work At Home’, ‘Movie Watching At Home’, ‘Adda At Home’ and ‘Weekend Outing At Home’ – and curated a pack for each occasion. These packs have been strategically launched in larger sizes (priced at INR 50 and INR 85) to encourage sharing amidst at-home celebrations. Going forward as well, we feel that consumers will continue to seek the company of their favourite snacks, resulting in a continued upsurge for in-home demand, especially as they stay indoors or work from home in these challenging times. Q) What is Lay's current brand proposition? Lay’s believes in filling the world with joy for one and all. The brand celebrates the joy that is unlocked when friends and dear ones come together over their much-loved packs of Lay’s. This proposition is the common theme that runs across our recent campaigns – including ‘Lay’s Khol’ for our partnership with Airtel, ‘What’s Your RelationCHIP Status’ for the launch of Lay’s Herby Crush and Lay’s Cheesy Love, and most recently, ‘Ghar Par Lay’s, Always!’ for the introduction of our new, large-sized ‘@ Home’ packs. Q) How has your messaging evolved over the years? Since it is a product that appeals to all age groups, how do you make your communications relevant for this wide spectrum of audience too? Since its launch in 1995, Lay’s has established itself as a youth-centric brand that is widely-loved across the nation for its irresistible taste and unique flavours. ‘Irresistibility’ continues to be the functional benefit that we dial up in all our innovations. Our campaigns over the years have aimed at amplifying the emotional attributes of the brand via a strong storytelling approach. As consumers showered the brand with love for its distinct, delicious flavours, Lay’s also established itself as a popular name in every Indian household through campaigns and taglines that created an emotional connect such as ‘No One Can Eat Just One’, ‘What’s The Program?’, ‘Fight For Your Flavour’, and ‘Dilogical’. More recently as well, with campaigns like ‘Smile Deke Dekho’ and ‘Heartwork’, our attempt was to share the Lay’s story with consumers through all relevant touchpoints and thereby, humanize the brand in the process. Lay’s is a brand that is loved and consumed by people across age groups, however, at the heart of our brand strategy is a youth-centric and trendy brand. Q) Chips as a category is a very physical product, something that people would pick up when they see them stacked on shelves in shops/malls. How have you then made yourself attractive for consumers even on digital platforms, to make sure Lay's became a part of all shopping baskets? The recent times have brought about a significant change in consumer buying behaviour – a large section of consumers are now making a significant amount of purchases online, and we foresee this as a change that is here to stay. With this shift towards e-commerce and digital purchasing, the phenomenon of ‘Zero Moment of Truth’ becomes even more critical for brands –pushing marketers to think of innovative ways to make all key information about their products easily accessible and attractive for the digital consumer. For us, our packs are the primary consumer touchpoint and hence, our biggest asset. We have been experimenting with unique packs innovations – placing them at the heart of all our recent campaigns and communications. Right from the Lay’s Smile packs in 2019 and Lay’s ‘@ Home’ packs in 2021, to special digital packs for Lay’s Heartwork and Lay’s Khol in 2020, we have leveraged our packaging as a medium to communicate with our audience and thereby, forge a connection with them beyond the shelf. While digital penetration has gone up and consumers continue to look for products that are readily available, they also seek great quality and value in their purchases. This places the spotlight on e-commerce platforms, where we have adapted our play according to these consumer needs. For instance, with our partners on e-commerce such as Grofers, Big Basket, etc, we have not just invested to be present in the D2C channels, but have also strengthened our presence – in terms of assortment and visibility. Q) With more and more people moving towards healthy products, how are you making your products more relevant for the health-conscious? Lockdown and its implications placed consumers in situations that they had never seen before – inducing numerous changes in their lifestyles. Amongst these many changes were increased consumer awareness and a growing preference to switch to a healthier lifestyle. At PepsiCo India, we continue to stand committed to constantly transforming our product portfolio by introducing healthier choices, thereby, catering to our consumers who are on different stages of their health and nutrition journeys. We are also innovating and growing our nutrition portfolio to address consumers’ needs. We are targeting the breakfast and in between meals needs through our Tropicana and <keyword id="302586" type="General" weightage="20" keywordseo="quaker" source="Orion">Quaker</keyword> portfolio. Within these, we are innovating with local flavours to make the products more palatable for Indian consumers. Q) Which marketing mediums are the most important for Lay's? How important is UGC for you, since we have seen Lay's being a part of a lot of work done by content creators, a lot of which is done organically. As per a recent report by leading social media management platform, Hootsuite, there continues to be a rapid increase in digital adoption, with the number of social media users globally fast approaching another impressive milestone. Keeping in mind how consumers today are exploring digital and social media as their sources of both - entertainment and information, we have been maintaining a strong focus on digital media as a key marketing platform for Lay’s. Our focus is on understanding where consumers are and what they are seeking through active social listening. We follow this up by creating insight-driven strategies that are structured to deliver social impact. For instance, moment marketing is big for us, as we view it as an opportunity to facilitate continued and relevant dialogues with our consumers online. Some recent examples are our creative posts for Raksha Bandhan, Independence Day, Eid and World Emoji Day. Additionally, we also focus on leveraging trending, innovative formats. Lay’s was amongst the first brands to use Instagram Reels, and we recently launched an AR filter as part of Lay’s ‘What’s Your RelationCHIP Status’ campaign around Valentine's Day. Following the recent expansion of the influencer marketing industry in India, Lay’s is also amongst the leading brands to have worked extensively with content creators – including celebrities, macro as well as micro influencers. Post the success of our influencer engagement during the Lay’s Smile Deke Dekho campaign, we have created an army of content creators, whom we call ‘Friends of Lay’s’. These are bloggers and influencers who share a deep affinity for the brand, and we make sure that we connect with them as part of all our campaigns. This collaborative approach has resulted in brand Lay’s engaging with more than 4000 micro influencers over the last 2 years, resulting in incremental organic reach and conversations for the brand across social media platforms. Q) How important has localization been for Lay's? We strongly believe that India is not one, but is instead made up of ‘many Indias’ coming together – each part having its own unique culture and taste palate. As one of the most loved snack brands in the country, Lay’s has been focused on curating offerings that suit this wide array of flavour palates that exist at every few kilometers in India. A recent example of our localization strategy is the introduction of Lay’s Wafer Style for the South Indian market. Taking cue from the traditional hand-made and home-dried pappadams that are relished as part of every traditional South Indian meal, we launched Lay’s Wafer Style in ‘Salt with Pepper’ and ‘Sundried Chilli’ flavours, with the aim of tapping into this ritual that is unique to the Southern part of the country. Introduced as the perfect meal accompaniment for traditional South Indian dishes (such as sambhar rice, rasam rice, dal rice, curd rice, lemon rice, etc.),the product received an overwhelming response from our fans across Tamil Nadu, Telangana, Karnataka and Kerala. The focus on localization also reflects in our media strategy, as we continue advertising to our consumers in local languages, maintaining a connect with consumers across multiple regions. Going forward as well, we stand committed to the idea of strengthening brand Lay’s through both, relevance and distinction, by taking more familiar and local flavours to our consumers across India, whilst communicating with them in their native languages.

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