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For years you must be sweating in kitchen to make chapatis. Now, you can enjoy the freshness of a hot and fluffy roti without doing any work. Meet the <keyword id="1915986" type="UNKNOWN" weightage="100" keywordseo="rotimatic">Rotimatic</keyword>, a <keyword id="20756" type="ENTERTAINMENT" weightage="100" keywordseo="Robot">robot</keyword> rotimaker. The world's fully automated robot looks like a <keyword id="1293134" type="UNKNOWN" weightage="100" keywordseo="photocopier">photocopier</keyword>. It can make one roti per minute, something not every woman or man can make without years of practice. The machine is in production and will be out in 2015. It will sell for $600 (approximately).
 The <keyword id="2414190" type="UNKNOWN" weightage="100" keywordseo="robot-rotimaker">robot rotimaker</keyword> is the brainchild of Pranoti Nagarkar and Rishi Irani. The machine is equipped with 10 motors, 15 sensors and 300 other parts. Nagarkar said she decided to create the robot after getting tired of the time it took to make rotis. If we analyse the design of the Rotimatic, the square robot is slightly more than a foot long, wide and tall. While using the Rotimatic, a user needs to put the ingredients - flour, water and oil - in the containers that come with the machine and attach them atop the robot. Then, the device heats at about 500 degrees Fahrenheit. The user has to select the thickness of the roti and oil content on a small <keyword id="570191" type="UNKNOWN" weightage="100" keywordseo="LCD-Screen">LCD screen</keyword> to get it started. 

	The machine weighs about 18 kg. So if you are interested in purchasing the Rotimatic, keep checking <a href="http://www.businessinsider.in/">Business Insider India</a> for more updates.

	(Image: Rotimatic)

Want To Eat A Perfectly Round Roti? Meet Rotimatic

India is a country that has a date with gluten at least twice a day. Chapatis and rotis make for a healthy diet as the nation has believed since long. Going gluten-free means revisiting your diet and entirely changing the way one has been cooking for ages. Will the threat of <keyword id="715743" type="UNKNOWN" weightage="100" keywordseo="Celiac-disease">Celiac disease</keyword> bring about this change? 
 
India is slowly opening up to gluten-free diet while the West has made inroads into gluten intolerance research. Many experts and nutrition specialists have been warning for long that gluten disorders were affecting an increasing number of people across the world. 
 
According to them, avoiding gluten from diet will ensure a better sense of well-being, a great health for years and higher energy levels. Many people have said their sense of ‘comprehensive wellness’ has increased after they kept gluten out of their diet. But in India, it is largely seen as a western concept and it is not treated with the same seriousness as in the West. Lack of awareness and acknowledgement has led to an increased risk of Celiac disease in the country. 
 
Fitness experts who advocated replacing rice with rotis now have a tough task at hand. And those who want to clear their gut, the most affected part of the body when gluten enters the digestive stream, have to give up on humble foods they have been eating since time immemorial. Gluten-free foods are far and few between. But the perks of giving up gluten are really high when compared to the aspect of ‘rethinking food.’ 
 
If someone said he/she had to have gluten-free rotis few years ago, the eyes would roll and eyebrows would shoot up to convey confusion and disbelief. But things are slowly changing for good. Now restaurants serve gluten-free recipes, even when the level of awareness of Celiac disease remains at bare minimum. Whether one agrees or not, gluten-intolerance is here to stay and India is slowly turning back to its traditional cooking that was low in gluten, always. 
 
Some gluten-free diet aficionados have been advocating ‘trial-and-conclusion’ method of keeping gluten out of the gut. A six-week trial, as advocated by some dieticians, is about avoiding foods like chapattis, rotis, cakes, biscuits, doughnuts, asafoetida and related products. 
 
Instead, what comes in is the good old rice and rice-based items such as dosa, idly, appam etc. The millets that were considered the food of the poor such as ragi, jowar and bajra make a grand comeback. Consuming good quantities of fresh curd, milk, lassi, fruits and vegetables are certain to make the gut colonies better infested with helpful bacteria, which will accelerate the digestion process. 
 
Staying off gluten is not just about improving digestion. It is also about glowing skin and beauty benefits are aplenty with this diet. It’s here to stay!

Gluten off The
Indian Gut

<keyword id="6358126" type="General" weightage="20" keywordseo="Himachal-Pradesh" source="Orion">Himachal Pradesh</keyword>, a land of enchanting landscapes and vibrant culture, offers more than just breathtaking views. The state's culinary heritage is a treasure trove of unique flavors and traditional recipes. For food enthusiasts, a visit to Himachal Pradesh is incomplete without indulging in the delightful array of local dishes. Here are six must-try foods that promise to elevate your culinary experience in this picturesque region. Siddu: A traditional Himachali delight, Siddu is a type of bun made with wheat flour and yeast. While the preparation may take some time, the resulting taste is a testament to the patience invested. The dough ferments for 4-5 hours, and then it is filled with fat before being partially cooked on an open flame and steamed. Siddu is often served alongside mutton or vegetable curry, offering a perfect blend of soft texture and rich flavors. Babru: Resembling North Indian kachoris but with a distinct taste, Babru is a flat wheat bread or puri stuffed with a spicy black gram mixture. Served with sweet tamarind chutney or Chana Madra, Babru's crispy texture and flavorful filling set it apart. It makes for an excellent snack, and if you visit Himachal during the winter, pairing it with a cup of hot tea is a delightful experience. Madra: Originating from the Chamba district, Madra is a unique Himachali cuisine that boasts incomparable taste. Made with soaked and boiled chickpeas or vegetables, Madra is seasoned with an array of spices such as cardamom, cumin, cinnamon, cloves, turmeric powder, and coriander powder. Enjoy Madra paired with rice, chapatis, and the local specialty, Babru, for a wholesome and flavorful meal. Bhey: Bhey is a famous Himachali dish made with thin slices of lotus stems cooked in a flavorful mix of spices, ginger, garlic, onion, and gram flour. This mouth-watering delicacy complements paranthas, chapatis, and rice, providing a unique and satisfying taste that captures the essence of Himachali cuisine. Thukpa: Introduced by the Tibetan community, Thukpa has become an integral part of Himachal Pradesh's culinary landscape. This noodle soup, featuring meat (mutton or chicken), vegetables, and a flavorful broth, is a comforting and hearty dish, particularly enjoyed during chilly mountain evenings. Dhaam: Dhaam is not just a dish; it's a celebration of flavors and traditions. This elaborate feast is served during festivals and special occasions, showcasing a spread of vegetarian delights. From dal and rajma to kadi and rice, Dhaam highlights the diverse culinary offerings of Himachal Pradesh, with each dish slow-cooked to perfection. A journey through Himachal Pradesh is incomplete without savoring its diverse and delectable cuisine. These six must-try foods capture the essence of the region, offering a blend of tradition, unique flavors, and a warm invitation to explore the culinary delights of the Himalayas. So, on your visit to Himachal Pradesh, embark on a gastronomic adventure that will leave you with a taste of the mountains and memories to cherish.

6 Foods you must try when visiting Himachal Pradesh

<ul><li>An Assocham report says that even calorie-dense traditional Indian foods fare better than their Western counterparts. </li><li>Consuming Indian foods is more satisfying than Western dishes which increase cravings. </li><li>Indians are aware of the health effects of food, but most people refuse to shift to a healthier alternative. </li></ul>Indians are spoilt for choice when it comes to food. Not only is there a bhel or samosa vendor at the end of every street corner, quick service restaurants that dish out burgers, pizzas, chicken and more are also rapidly expanding in count while incorporating desi recipes. A recent report by Assocham may make choosing easier. The report ‘Indian Cuisine at Crossroads’ assesses Indian traditional and modern food, by going beyond calorific value – for instance it compares samosas with burgers. While a samosa is made of refined flour or maida and fried in vegetable oil, it also has fresh ingredients like cumin, boiled potatoes, peas, salt, chillies and spices. These ingredients are healthier than those that go into a burger, the report says. A burger, on the other hand, has preservatives, acidity regulator, emulsifier, improver and antioxidants along with refined wheat flour, sugar, wheat gluten, edible vegetable oil, yeast, salt, soya flour, sesame seed, vegetables, mayonnaise, and cheese or potato patty, Assocham says. Calorie-dense samosas are a better choice since they lack chemicals, it concludes. “Unlike traditional Indian foods which are prepared, generally fresh, non-traditional foods listed use preservatives and additives, making them greatly unhealthy—way more than their calorie content,” the report says. The industry body extends this argument for all desi vs Western foods — it says a vada pav would be healthier than a cheese pizza; kulfi is better than a chocolate ice cream; and the Bengali sweet sandesh is healthier than an apple pie. Are you ordering the ‘sides’? It is common to pair burgers with french fries and potato wedges; pizzas with garlic breads and a variety of dips. On the other hand, Indian thalis come with a combination of protein and carbohydrates like chapatis, daal, rice, sauteed vegetables and dairy products like dahi or chaas — which are more filling. Those who eat pizzas and/or burgers also tend to pair it with a carbonated beverage – making the meal more calorific. Compare that with an Indian thali. Thanks to the variety of options and portion control – Indians do not have to worry about overeating unlike other Western dishes which increase cravings, as per the report. “Even for higher-calorie dishes such as dosa and aloo paratha, the satiety quotient is better than small-calorie dense foods such as pizza as they are rich in protein, fibre,” the report insists. A nutrition transition Indian eating habits have been changing rapidly in the last two decades, with greater access to Western options, urbanisation, and increased wealth led to predictable shifts in diet, commonly known as – nutrition transitions. Even as the love for fast food is growing rapidly, the Indian food services industry is dominated by the unorganised segment comprising individuals or families selling ready-to-eat food through roadside vendors, dhabas, food carts, street stalls, etc. This segment has a lion’s share of the market, catering to 65-70% of the total market. On the other hand, the packaged foods market caters to only 15% of the total grocery retail market, as per FY20 data. Assocham also conducted a nationwide survey in which almost all respondents said they consumed packaged foods (both branded and unbranded) at least once a month. “The consumption of branded to unbranded food in India is roughly 1:3 in terms of value, making consumption of unbranded food pervasive in terms of value and more so in terms of quantity,” the report says. As between the choice of branded foods like potato wafers, chocolates, chips and biscuits with others like street food like noodles, mithai from sweet shops and fried snacks — the choice is determined by taste, quality and price. Indians are also well aware of the health effects of food on health. However, nearly half — 46% of respondents — said that they would not shift to a healthier alternative if the food of their choice was given a low health rating. Indian dietary habits, like in the case of most others, are not simply determined by physiological or nutritional needs of people, but also the pleasure that is derived from eating — and Indians seem to be sticking to their guns and gulab jamoons. SEE ALSO <a href="https://www.businessinsider.in/business/news/kfc-pizza-hut-and-dominos-are-going-desi-with-their-menus/articleshow/94030563.cms?utm_source=flipboard&amp;utm_medium=flipboard_rssfeed&amp;utm_campaign=flipboard_referral">The Taste of India: American chains go desi with veg makhani burgers, tandoori tofu subs and achaari pizzas</a> <a href="https://www.businessinsider.in/business/corporates/news/why-mcdonalds-is-going-big-even-as-pizza-hut-and-other-rivals-slash-store-sizes/articleshow/96782982.cms">Delivery versus dine-in: Why McDonald's is going ‘big’ even as rivals slash store sizes</a>

Samosas versus burgers: The Great Indian Dilemma

<ul><li>Money, contacts and being well known is not enough to run your own successful business with validation.</li><li>However, passion and love for what you do along with hard work, dedication can take you really long, says producer turned <keyword id="12272334" type="General" weightage="20" keywordseo="Interior-designer-Gauri-Khan" source="Orion">interior designer Gauri Khan</keyword>.</li><li>In her new collaboration, 200 lucky customers will get their homes designed by celebrity artists <keyword id="33" type="General" weightage="20" keywordseo="manish-malhotra" source="Orion">Manish Malhotra</keyword> and herself.</li></ul>Starting a business is never a cakewalk, more so for women. So whether you are an artisan in Gujarat or wife of a Bollywood superstar, it is just as hard to find validation and convince people that you mean business. Movie producer turned interior designer <keyword id="6368871" type="General" weightage="20" keywordseo="gauri-khan" source="Orion">Gauri Khan</keyword>, who ventured into creating luxurious spaces almost 10 years back has not had it easy either with her brand Gauri Khan Designs. In conversation with Business Insider, Khan says it is difficult for people to have real faith in you. “There will be a lot of people especially in my field, when they will have faith in you it is because you are married to so and so but on the other hand it is a drawback. They will be intimidated by you and would not want to approach you because you come with the whims and fancies and that whole thing comes with a baggage,” said Khan. After successfully establishing herself as a designer of beautiful homes, she is now looking at expanding her footprint in the world of design. And, 199 lucky families will be able to live in homes designed by her and famous clothing designer Manish Malhotra. The duo have collaborated with Bonito Designs, a premium interior design company to curate bespoke homes for its first 199 customers. As a part of a marketing campaign, Bonito is offering the first few the opportunity to have their homes designed by celebrity artists. <div type="image" title="Gauri Khan and Manish Malhotra" msid="92874038" hostid="261"></div> Khan is also about to launch a pret line of her designs very soon. In fact, Gauri Khan Design is expected to go pan-India with this collaboration which has been just from Mumbai so far. Khan goes on to explain how she always felt like an artist from inside and believed in her passion. “When I was growing up I never thought I would be an interior designer but was always an artist, was inclined towards art and did so many courses of sketching, charcoal, painting and this is an extension of it,” she said. Passion and love for what you do along with hard work, dedication is how Khan describes her journey and gives her two cents to budding woman entrepreneurs. “If you have love and passion towards what you do, you will achieve success and business will come your way. Most important is hard work, passion, dedication towards whatever business you choose,” said Khan. SEE ALSO: <a target="_blank" class="c-link c-message_attachment__title_link" href="https://www.businessinsider.in/tech/enterprise/news/indian-tech-firms-contributed-nearly-200-billion-to-the-us-economy-creating-2-lakh-jobs/articleshow/92854889.cms">Indian tech firms contributed nearly $200 bn to the US economy, more than the combined economies of 20 US states</a> <a target="_blank" class="c-link c-message_attachment__title_link" href="https://www.businessinsider.in/business/corporates/news/all-decks-cleared-for-lts-share-buyback-as-co-turns-debt-free/articleshow/92866225.cms">All decks cleared for L&amp;T’s share buyback as co turns debt free</a> <a target="_blank" class="c-link c-message_attachment__title_link" href="https://www.businessinsider.in/business/startups/news/id-fresh-food-is-looking-at-better-growth-with-batter-chapatis-and-tavas/articleshow/92854342.cms">ID Fresh Food is looking at better growth with batter, chapatis and tavas</a>

Gauri Khan says Bollywood glamour becomes a baggage for business women like her

<ul><li>Chef and restaurateur <keyword id="5209571" type="General" weightage="20" keywordseo="Ali-Ahmed-Aslam" source="Orion">Ali Ahmed Aslam</keyword> was regarded as the inventor of <keyword id="265720" type="General" weightage="80" keywordseo="chicken-tikka-masala" source="Orion">Chicken Tikka Masala</keyword> - a dish that many consider Britain’s national dish. </li><li>Aslam, who ran the restaurant <keyword id="15851123" type="General" weightage="100" keywordseo="shish-mahal" source="Orion">Shish Mahal</keyword> in Glasgow, died aged 77. He was originally from Pakistan. </li><li>Aslam, and his restaurant Shish Mahal, played an essential part in popularising South Asian cuisine in Britain and helping Glasgow become UK’s curry capital. </li></ul>Last week, Glasgow-based restaurant Shish Mahal shared on <a href="https://www.facebook.com/ShishMahalGlasgow/posts/679852007048440">its Facebook page </a>that its owner, Ali Ahmed Aslam, had passed away. 77-year-old Aslam was widely regarded as the father of Chicken Tikka Masala - an Asian dish that has captured the hearts of Britishers for decades now. The Facebook post was accompanied by a lively photo of Aslam, grinning, with hands in the air, wearing a t-shirt stating “Eat Sleep Shish Repeat”. As hundreds of heartfelt messages of condolences poured in from one-time customers and regulars alike, it was hard to ignore the warmth that exuded even from his photo. The same warmth that Aslam, fondly remembered as “Mr Ali”, poured into his dishes - including his most famous creation, Chicken Tikka Masala. Aslam, and his restaurant Shish Mahal, played an integral role in popularising South Asian cuisine and curries in Britain, especially in <a href="https://www.shishmahal.co.uk/tikka-masala/">Britain’s ‘curry capital’, Glasgow</a>, with Shish Mahal becoming an irreplaceable part of the city’s gastronomical history. As journalist Norry Wilson wrote in <a href="https://www.glasgowtimes.co.uk/news/15211046.lost-glasgow-heres-one-super-ali-all-glasgow-loves/">Glasgow Times</a>, “I’ve eaten curries in every corner of the world, from America to Australia, from Birmingham’s Balti Triangle to the expensive curry clubs of London, but nothing has ever come close to that magic mouthful of my first ever Glasgow curry.” <cmsannotation type="cmsannotation" annotationid="Setting up Shish Mahal" comment="subhead2" text="Setting up Shish Mahal">Setting up Shish Mahal</cmsannotation> Aslam was a young boy when his family moved from Pakistan to Glasgow. His father, Noor Mohammed, is reported to have set up the city's first proper Indian restaurant, the 'Green Gates’, in 1959 - and it was all hands on deck. In fact, his mother, Sahra, used to cook chapatis at the restaurant. In 1964, Aslam set up the first Shish Mahal down from Green Gates on Gibson Street, expanding on his father’s business proposition - serving a new cuisine at affordable prices. Shortly afterward, Aslam’s younger brother Nasim Ahmed joined the business. Slowly gaining popularity, the restaurant soon became a Glasgow fixture. And, if <a href="https://www.glasgowtimes.co.uk/news/15211046.lost-glasgow-heres-one-super-ali-all-glasgow-loves/">reports </a>are to be believed, at one point the Shish Mahal was even engaged in a stand-off with another Indian restaurant that stood right opposite to it, Koh-I-Noor. It’s not clear who won that competition, but what is clear is that under Aslam’s leadership, Shish Mahal had firmly established itself in the hearts of Glaswegians. <cmsannotation type="cmsannotation" annotationid="Chicken Tikka Masala - the curry dish that catered to British taste buds" comment="subhead2" text="Chicken Tikka Masala - the curry dish that catered to British taste buds">Chicken Tikka Masala - the curry dish that catered to British taste buds</cmsannotation> The origin story of Chicken Tikka Masala first came to light when Aslam gave an interview to <a href="https://www.bbc.com/news/uk-scotland-glasgow-west-64055639?utm_campaign=later-linkinbio-bbcnews&amp;utm_content=later-31895115&amp;utm_medium=social&amp;utm_source=linkin.bio">the news agency, AFP</a>. And it’s a story as enticing as the dish itself! He shared how, in the 1970s, a customer complained about the chicken tikka being “too dry” and asked for some sauce with it. Consequently, he whipped up a curry using yoghurt, cream, and spices. As Aslam shared with AFP, “It’s a dish prepared according to our customer’s taste. Usually, they don’t take hot curry – that’s why we cook it with yoghurt and cream.” Today, the restaurant has many noteworthy dishes on its menu and includes ‘Lamb Bhoona’ as one of its best sellers. But Chicken Tikka Masala’s origin story has now developed a life of its own, and the Shish will forever be remembered for it - especially since the dish has consistently ranked among Britain’s favourite dishes. In fact, in 2001, the then British Foreign Secretary Robin Cook <a href="https://www.theguardian.com/world/2001/apr/19/race.britishidentity">called</a> chicken tikka masala “a true British national dish.” According to the restaurant, a campaign to grant Glasgow legal recognition as the home of chicken tikka masala has also been launched with the backing of the city council and Mohammed Sarwar, the Labour MP. <cmsannotation type="cmsannotation" annotationid="Building an army of ‘shish snobs’" comment="subhead2" text="Building an army of ‘shish snobs’">Building an army of ‘shish snobs’</cmsannotation> Located at Park Road, Glasgow, Shish Mahal is now run by Rashaid Ali–the third generation of Aslam’s family. It has multiple new dishes on the menu, and first-time customers are often unaware of the restaurant’s rich legacy. But that’s not the case with the veterans aka ‘shish snobs’- customers who’ve been visiting the restaurant for decades. They are also responsible for ensuring that new additions to the menu don’t change the “style of dish they were served back in the 70′s.” And they’ve succeeded, so much so, that according to Shish Mahal, “exactly the same items are still there on the menu, served in pretty much the same way they have always been.” In fact, as per the restaurant’s own admission, about 60% of their customers are “regulars”, with the same menu choices. For many, “there is simply no alternative to the restaurant they’ve enjoyed year after year for decades – some, we’re told, even scorn at the suggestion of going anywhere else.” For all these regulars, the employees and the family that runs Shish Mahal - Aslam or Mr Ali remained the restaurant’s ‘godfather’ right till the end. SEE ALSO: <a target="_blank" class="c-link c-message_attachment__title_link" href="https://www.businessinsider.in/business/news/avoid-travel-these-seven-countries-in-new-year-2023-as-reporting-a-spike-in-covid-cases/slidelist/96538123.cms">Planning an international trip this new year? Avoid these 7 countries reporting a spike in Covid cases</a> <a target="_blank" class="c-link c-message_attachment__title_link" href="https://www.businessinsider.in/business/news/venugopal-dhoot-the-man-who-went-from-making-colour-tvs-to-being-involved-in-the-icici-bank-loan-fraud-case/slidelist/96537909.cms">Venugopal Dhoot – The man who went from making colour TVs to being involved in the ICICI Bank loan fraud case</a>

How Glasgow’s Mr Ali ‘created’ chicken tikka masala and left behind a culinary legacy in Britain

You can never have enough kitchen towels, right? There's always something that needs cleaning in the kitchen. Whether it's to clean off a spill, dry the plates or wipe your hands, a kitchen towel should always be at hand. But you need good quality absorbent ones that will be able to serve the purpose, otherwise it's a waste of money. Here are some good ones you can consider for your kitchen. <bulletContentEmbed name="B07GBZ1KV8" columns="1"><bulletContentHeading name="B07GBZ1KV8_head"><div type="image" title="Lightweight Material." msid="90913601" hostid="261"></div></columnHeadThumb>B07GBZ1KV8</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B07GBZ1KV8_body"><bulletContentRow name="B07GBZ1KV8_5951337501804722"><bulletContentRowHeading><bulletContentRowHead col="1">SOFTSPUN Microfiber Cleaning Cloths</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">These 40x40cms cleaning cloths come in a pack of 4 and are super effective. They are lightweight, very absorbent and don’t leave any lint or fibres after use. You can use it to wipe the kitchen counter, sink, dining table and to dry off the washed plates and utensils. It's a multipurpose cloth that can be used on all surfaces.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B07GBZ1KV8_2232151876176059"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">Suitable to be used for multipurpose, the towels are highly absorbent.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B07GVSKGVG" columns="1"><bulletContentHeading name="B07GVSKGVG_head"><div type="image" title="Soft Material" msid="90444078" hostid="261"></div></columnHeadThumb>B07GVSKGVG</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B07GVSKGVG_body"><bulletContentRow name="B07GVSKGVG_8560529670942535"><bulletContentRowHeading><bulletContentRowHead col="1">Amazon Brand - Presto! Non-woven Kitchen Towel Roll</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">A soft and lightweight product, this is a set of 2 kitchen cloths. Made from nonwoven material, this can be used to clean the kitchen counter, sink and other surfaces. It's got 80 pulls and can be rinsed and reused again, unlike other kitchen rolls. You can buy them separately or in the combo pack.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B07GVSKGVG_5754630590923163"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">The towels are easy to wash and use again.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B00NBM185U" columns="1"><bulletContentHeading name="B00NBM185U_head"><div type="image" title="Quick Dry" msid="90444146" hostid="261"></div></columnHeadThumb>B00NBM185U</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B00NBM185U_body"><bulletContentRow name="B00NBM185U_1973888016074048"><bulletContentRowHeading><bulletContentRowHead col="1">Scotch-Brite Cotton Kitchen Towels</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">The Scotch-Brite kitchen towel has a honeycomb structure that absorbs and traps the dirt, so you can use it to wipe off dry and wet surfaces. It's an affordable option and you get 3 towels in the pack. It's a cotton towel that is lightweight and dries quickly, so you can easily use it to wipe kitchen counters, cabinets, and utensils.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B00NBM185U_5117821279997866"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">The towels makes cleaning effective.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B07V7FLHNQ" columns="1"><bulletContentHeading name="B07V7FLHNQ_head"><div type="image" title="Multicolour Towels" msid="90444181" hostid="261"></div></columnHeadThumb>B07V7FLHNQ</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B07V7FLHNQ_body"><bulletContentRow name="B07V7FLHNQ_4309032180012207"><bulletContentRowHeading><bulletContentRowHead col="1">COMFORT WEAVE Cotton Hand Towel</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">This is a pack of 8 and comes at a great price, making it a great deal. You always need kitchen towels for various purposes- drying utensils, wiping off stains and spills, and dusting the dining table and cabinets. These towels are made of cotton, are lightweight and dry fast.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B07V7FLHNQ_0551384290835585"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">Made from cotton material, towels are easy to dry.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B083F9TKD1" columns="1"><bulletContentHeading name="B083F9TKD1_head"><div type="image" title="Machine Washable" msid="90444259" hostid="261"></div></columnHeadThumb>B083F9TKD1</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B083F9TKD1_body"><bulletContentRow name="B083F9TKD1_4379080057604289"><bulletContentRowHeading><bulletContentRowHead col="1">Pixel Home Decor Kitchen Towel</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">Available in a pack of 5, these towels are aesthetic and colourful. They are lightweight, absorbent and can easily be hand washed or machine washed. You can even use it to wrap foods like chapatis and puris; it will absorb the excess oil. It's a multipurpose cloth that can be used for dusting and cleaning.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B083F9TKD1_3390525268306689"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">The towels absorb oil, ensure cleaning and dusting.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B00VNN23O4" columns="1"><bulletContentHeading name="B00VNN23O4_head"><div type="image" title="Non-Woven" msid="90444312" hostid="261"></div></columnHeadThumb>B00VNN23O4</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B00VNN23O4_body"><bulletContentRow name="B00VNN23O4_2492713624954327"><bulletContentRowHeading><bulletContentRowHead col="1">Ginni Kitchen Towel Roll</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">Another nonwoven kitchen towel roll that you can consider buying, this one can be washed and reused after using. There are 50 pulls in each and it's a pack of 3. Regular kitchen rolls can't be reused, making this the more convenient and affordable option. They can be used as table napkins too.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B00VNN23O4_6862581514409598"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">The towels are easy to use and clean.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed>

Best hand towels to buy in India

Making a perfectly cooked round shaped roti is not an easy task for everyone. A <keyword id="1072031" type="General" weightage="20" keywordseo="roti-maker" source="Orion">roti maker</keyword> helps you make round shaped roti in less time. Its quick mechanism reduces your manual work and is easy to use. To help you reduce manual exertion, we have shortlisted some best roti maker options from Amazon. <bulletContentEmbed name="B09CZCKTRW" columns="1"><bulletContentHeading name="B09CZCKTRW_head"> <div type="image" title="Shockproof Body" msid="88750921" hostid="261"></div></columnHeadThumb>B09CZCKTRW</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B09CZCKTRW_body"><bulletContentRow name="B09CZCKTRW_0826729686213017"><bulletContentRowHeading><bulletContentRowHead col="1">ElectroSky Electric Roti Maker</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">This roti maker from ElectroSky is made from an aluminium body for quickly cooked round shaped roti. To ensure safety, it has a shockproof body and comes with heat-resistant handles. The non-stick tawa is easy to clean and is made from food-grade material. Also, it has an automatic cut-off feature with a light indicator.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B09CZCKTRW_0910528702235565"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">The non-stick material should make it convenient for cooking.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B09JVMS3MV" columns="1"><bulletContentHeading name="B09JVMS3MV_head"> <div type="image" title="Sturdy Handle" msid="87984115" hostid="261"></div></columnHeadThumb>B09JVMS3MV</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B09JVMS3MV_body"><bulletContentRow name="B09JVMS3MV_1236950415000315"><bulletContentRowHeading><bulletContentRowHead col="1">iBELL Roti Maker</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">This easy to use roti maker from iBell helps you cook perfectly cooked round roti. Made from stainless steel material, it has a durable design and makes it suitable for frequent use. Its ABS plastic cool-touch sturdy handle ensures comfortable and safe pressing. It features a temperature controller for convenient usage according to the requirement. Also, it comes with a neon light indicator.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B09JVMS3MV_2738767285375496"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">It is easy to use.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B00XBXJIMO" columns="1"><bulletContentHeading name="B00XBXJIMO_head"> <div type="image" title="Lightweight Design" msid="87984154" hostid="261"></div></columnHeadThumb>B00XBXJIMO</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B00XBXJIMO_body"><bulletContentRow name="B00XBXJIMO_8607116098899948"><bulletContentRowHeading><bulletContentRowHead col="1">Bajaj Vacco Go-Ezzee Chapati/Roti/Khakhra Maker</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">This roti maker from Bajaj Vacco has a lightweight design which makes it easy to use. It features a shockproof body and a heat-resistant handle to ensure safety. It comes with an automatic cut-off feature. Made from food-grade Teflon coated non-stick aluminium, it is easy to use and clean.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B00XBXJIMO_4943820612068123"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">It provides multifunctionality and is suitable to make khakhras, paranthas, kulchas, papads etc.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B07GJJPDXV" columns="1"><bulletContentHeading name="B07GJJPDXV_head"> <div type="image" title="Non-Stick Plate" msid="87984190" hostid="261"></div></columnHeadThumb>B07GJJPDXV</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B07GJJPDXV_body"><bulletContentRow name="B07GJJPDXV_3482680564447175"><bulletContentRowHeading><bulletContentRowHead col="1">Prestige Stainless Steel Roti Maker</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">This roti maker from Prestige is made from stainless steel material and is easy to use. It comes with a non-stick cooking plate to ensure convenient cooking and cleaning. It has a power supply of 900-watt and 230 Voltage.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B07GJJPDXV_4820590674333362"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">It is suitable to make roti and other items conveniently.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B076B6DT9T" columns="1"><bulletContentHeading name="B076B6DT9T_head"> <div type="image" title="Uniform Heating" msid="87984224" hostid="261"></div></columnHeadThumb>B076B6DT9T</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B076B6DT9T_body"><bulletContentRow name="B076B6DT9T_4879673339849062"><bulletContentRowHeading><bulletContentRowHead col="1">Sunflame Roti Maker</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">Made from a food-grade material cooking plate, this roti maker from Sunflame is safe to use. To ensure convenient usage, it comes with a non-stick plate. It offers uniform heating and serves you with a perfectly cooked roti. It is easy to clean and comes with a thermostat for the safety power 'ON' indicator.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B076B6DT9T_2038822310122052"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">It provides uniform heating for perfect cooking.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed>

Best roti maker machine in India

Best induction cooktops for a modern kitchen in India

<ul><li><keyword id="12512340" type="General" weightage="20" keywordseo="Jaswantiben-Jamnadas-Popat" source="Orion">Jaswantiben Jamnadas Popat</keyword> was conferred the Padma Shri award on Tuesday.</li><li>She is one of the founders of Shri Mahila Griha Udyog Lijjat Papad.</li><li>Jaswantiben began her journey with an investment of ₹80 along with six of her friends.</li></ul>On March 15, 1959, Jaswantiben along with six of her friends met on a terrace in Girgaum, Maharashtra and started making papads, using a sum of ₹80, which were <a href="http://www.lijjat.com/Organisation/TheBeginning.aspx">borrowed</a> from Chhaganlal Karamshi Parekh, a social worker. Today, the brand is called Lijjat Papad, and it has grown to be a ₹1,600 crore business with 81 branches and employs over 45,000 women across the country, all of whom are considered co-owners in the enterprise. Recognising her journey, the Indian government gave the Padma Shri award, the fourth highest civilian award in the country, to the 91-year old entrepreneur. While most people may not recognise her by name, it is unlikely that you are unfamiliar with her product. If you are someone who watched television during the 90s, you will probably remember the popular Lijjat Papad jingle with a hand puppet bunny chomping on crispy papad. <div type="Youtube" id="lSYMX6PmT34" title="Lijjat Papad Commercial - Doordarshan Ad/ Commercial from the 80's &amp; 90's - pOphOrn" thumbUrl="https://i.ytimg.com/vi/lSYMX6PmT34/mqdefault.jpg"></div> <cmsannotation type="cmsannotation" annotationid="A humble beginning" comment="subhead" text="A humble beginning">A humble beginning</cmsannotation> Jaswantiben, who hails from Mumbai’s now affluent Girgaum area, began her journey as an entrepreneur to contribute towards her family’s income. While she did not have any knowledge about running a business, her hard work and courage allowed her to start this venture. She started making papads with Parvatiben Ramdas Thodani, Ujamben Narandas Kundalia, Banuben. N. Tanna, Laguben Amritlal Gokani, Jayaben V. Vithalani, and Chutadben Amish Gawadem. “Making papads does not require education, which is why we started Lijjat,” Jasnatiben says in an <a href="https://www.youtube.com/watch?v=xSz27aGjqog">interview</a>. “Everyone here is a partner and does not work for any other person, which was one of the factors that enabled women to join at the beginning,” she adds. <div type="image" title="Lijjat Papad" msid="87648084" hostid="261" caption="&amp;lt;p&amp;gt;Lijjat Papad&amp;#39;s logo.&amp;lt;/p&amp;gt;"></div> “We do not require anyone to pay money, we do not check their caste or religion or do any background checks while adding a partner, where else will you find such a partnership business,” asks Jaswantiben. The group first made a batch of four packets of papads, which were sold to a businessman. Soon after that, the group increased from seven members to twenty-five and later the group registered as Shri Mahila Griha Udyog Lijjat Papad and in 1962, it was renamed to Lijjat Papad. The papads are sold across the country and even exported to countries like the United States, Singapore, United Kingdom, Thailand and Netherlands among others. Not just papads, now Lijjat also sells masalas, atta, chapati and even detergent. The organisation has also had its share of failures, such as cottage leather, match sticks and incense sticks, which had to be shut down. “The credit of Lijjat Papad goes to every woman working here. This recognition is the fruit of their hard work,” Jaswantiben said while speaking to <a href="https://www.shethepeople.tv/top-stories/inspiration/jaswantiben-jamnadas-popat-lijjat-papad/">SheThePeople</a> after being awarded the Padma Shri. Jaswantiben-led Lijjat Papad believes in the principle of self-reliance and does not accept any donations or contributions. To ensure that the members do not lose out on employment, the company does not use machines and till date rolls the papads using hands despite making over 4.5 billion papads each year. <cmsannotation type="cmsannotation" annotationid="Equal profits" comment="subhead" text="Equal profits">Equal profits</cmsannotation> Every woman that joins Lijjat is called a Lijjat Ben (Sister) and is given equal share in the profits. Jyoti Naik, the former president of Lijjat Papad during an <a href="https://www.rediff.com/money/2005/apr/15spec.htm">interview</a> had revealed that Lijjat’s committee consisting of 21 members decides how profits are to be distributed. “Even a ben who has recently joined gets the same share as others who have been with us longer,” she said. The profits are usually distributed by purchasing gold coins -- either 5 grams or 10 grams, depending on the profit. SEE ALSO: <a href="https://www.businessinsider.in/thelife/personalities/news/sanjiv-goenka-makes-a-billion-dollar-comeback-to-the-worlds-biggest-t20-stage/articleshow/87277384.cms">Sanjiv Goenka makes a billion dollar comeback to the world's biggest T20 stage</a> <a href="https://www.businessinsider.in/thelife/personalities/news/nethra-kumanan-the-first-woman-sailor-from-india-to-qualify-for-the-olympics/articleshow/81984720.cms">Meet Nethra Kumanan — the first woman sailor from India to qualify for the Olympics with a love for Bharatnatyam</a> <a href="https://www.businessinsider.in/thelife/personalities/freshworks-ceo-girish-mathrubootham-shares-someone-said-i-will-be-nothing-but-a-rickshaw-puller/articleshow/86507840.cms">WATCH: "Someone said I am good enough to be a rickshaw puller," shares Freshworks CEO Girish Mathrubootham in a candid chat</a>

The 91-year old woman behind India’s most famous papad brand gets the fourth highest civilian honour ⁠— she started with ₹80

<ul class="summary-list"><li>Harmandir Sahib, often referred to as the Golden Temple, is the largest Sikh shrine in the world.</li><li>The Langar at the Golden Temple has been serving meals since 1577.</li><li>It now costs over 4 million dollars a year to keep this kitchen running.</li></ul>Following is a transcript of the <keyword id="21654" type="COMPANY" weightage="60" keywordseo="video">video</keyword>.Narrator: This is the largest free kitchen in the world. Open 24 hours, year round, this <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword> hall feeds 100,000 people for free each day. And on religious holidays that number can double.Just one of these huge bowls is enough to feed around 10,000 people.We visited Amritsar in <keyword id="3658" type="COUNTRY" weightage="60" keywordseo="India">India</keyword> to find out everything that goes into feeding such a large crowd, and to see just what it takes to make such Big Batches… This is Harmandir Sahib, often referred to as the Golden Temple, it's the largest Sikh shrine in the world. But despite being part of the holy site this kitchen doesn't discriminate, the food is completely free to anyone, regardless of religion, gender, or ethnicity. Community kitchens, or Langar, have been popular across South Asia since the birth of Sikhism. And the Langar at the Golden Temple has been serving meals since 1577.Each dish is cooked in giant metal vats. Over one hundred gas cylinders and huge piles of wood are burned through every day to keep things running 24/7. And there's only one short 30 minute break in the cooking from 4:30 to 5am. Thousands of vegetables have to be peeled and prepared by volunteers before they're taken to be cooked. And while the menu can vary, depending on availability or the donated vegetables that the kitchen may receive, it is always vegetarian. But keeping this many people fed takes a lot of ingredients. That's over 375kg of onions and 100kg of spices every 24 hours, just for the <keyword id="67410" type="COMPANY" weightage="60" keywordseo="Dal">dal</keyword>. To make it: chana dal, or split chickpeas, and urad dal, or black lentils, are mixed together and repeatedly washed. They're then moved into even larger vats and mixed with the onion, spices, salt, and ghee, a clarified butter, and cooked together. The kitchen spends over $5000 dollars a day on ghee alone.And it's not just dal, each day the kitchen offers the lentils, a vegetable dish, bread, kheer, rice, pickle, water, and tea. Kheer is a sweet pudding made of rice, milk, sugar and almonds boiled together.But one of the biggest demands on the kitchen is bread. Unlike the huge vats that can be made in bulk, each chapati needs to be rolled out separately before cooking. Once cooked each one is hand coated in ghee to add flavor and keep it from drying out. To keep up with demand the work is split between machines and people cooking by hand. Producing the bread alone takes 10 tonnes of flour a day.And to keep this operation running smoothly it takes a lot of volunteers.This 'selfless service' is an important part of Sikhism. Sewadars, or religious volunteers, are key to keeping this operation running daily. From peeling and chopping vegetables, and even donating food, to serving and cleaning, almost everything is volunteer run.Using metal trays keeps waste to a minimum, but it makes a lot of noise...The scale of the kitchen has been constantly expanding to accommodate more and more visitors each year. 20 years ago the kitchen would use 3500kg of flour per day, but now that number has almost tripled. It now costs over 4 million dollars a year to keep the kitchen running. But with a constant stream of donations and support, the langer has kept up with demand no matter the number of visitors.

The world's largest community kitchen feeds 100,000 daily at Golden Temple, India

New Delhi, June 12 (IANS) What is the difference between a roti and a Paratha? Apart from the taste, it is 18 per cent GST that can be imposed on Parotas (or Parathas) because these need to be heated before consumption. Mahindra Group Chairman Anand Mahindra took to Twitter on Friday after the Karnataka bench of Authority for Advance Rulings (AAR) ruled that Parotas are not rotis and, therefore, can be taxed at higher 18 per cent GST compared to 5 per cent for rotis because they need to be heated before consumption. "With all the other challenges the country is facing, it makes you wonder if we should be worrying about an existential crisis for the 'Parota.' In any case, given Indian jugaad skills, I'm pretty sure there will be a new breed of 'Parotis' that will challenge any categorization," Mahindra tweeted. The Karnataka bench's order comes after a Bengaluru-based ready-to-cook food maker sought the authority for more clarification on GST rates for variants of parotas. As the post went viral, Twitterati flooded the social media with their reactions. One Twitter user said: "According to new GST ruling, Roti &amp; Chapatti : 5 per cent GST Tax, Porotta : 18 per cent GST Tax. Kerala "Parota" is not "Roti" because unlike rotis which are ready to eat, Porotas need to be heated before consumption. Height of Indian Bureaucracy. #HandsOffPorotta". Another Twitter user asked: "You spell it as Parota, Parotha, Parontha, Paratha or Parantha? I grew calling it Parantha. More the letters, higher the tax?" The company called ID Fresh Food contended that its products should be treated in the same way as khakhra, plain chapati or roti under the law. "How about puri or for that mater Amritsar's Chole Kulche? Which has Aloo in it. With this additional ingredient in it, exclusivity of 28 per cent may be fine," tweeted another user. --IANS wh/na

18% GST ruling on 'Parotas' cooks up storm on social media

<ul class="summary-list"><li>Ravinder Bhogal, 42, co-owns Jikoni, a restaurant in London's upmarket Marylebone neighborhood.</li><li>In 2007, she beat 9,000 others to win a competition on <keyword id="11984344" type="UNKNOWN" weightage="60" keywordseo="gordon-ramsay" source="Orion">Gordon Ramsay</keyword>'s TV show, "The F Word."</li></ul>This as-told-to article is based on a conversation with Ravinder Bhogal, a 42-year-old chef and author from London. It has been edited for length and clarity.My journey to becoming a chef with my own restaurant, two cookbooks, and columns in national newspapers began in Kenya.As a little girl I used to <keyword id="11908480" type="UNKNOWN" weightage="60" keywordseo="cook" source="Orion">cook</keyword> my grandfather chapati, an Indian flatbread, over a small stove he bought me. My family relocated to England when I was 7. I started work in my 20s as a beauty writer for More magazine in London around 2004. I would often cook for family and friends, sharing recipes from my East African, Indian, and Persian heritage. One of my colleagues encouraged me to enter a competition to become the next TV celebrity chef on Gordon Ramsay's program "The F Word" in 2007.Nine thousand women applied, and I won. It started with a video application of me cooking monkfish and prawn curry in my kitchen and finished with me cooking chicken stuffed with mushrooms, lemon zest, garlic, and coriander in 20 minutes in a studio for three Michelin-star chefs. After it finished filming, I went back to work. I didn't realize how winning would affect my career until the show aired later in the year. I started getting calls from agents and signed a book deal with Harper Collins in 2008. My first book "Cook in Boots" was published the following year and won the Gourmand World <keyword id="12586548" type="UNKNOWN" weightage="60" keywordseo="cookbook" source="Orion">Cookbook</keyword> Award UK's best first cookbook. My book deal meant I was financially secure enough to leave my role at the magazine. I had worked hard to become a beauty writer. I had interned at magazines, did a post-grad in journalism, and worked my way up, but food was where my heart lay, and now I had a chance to do it. In 2010, I became a host of the Channel 4 program "Food: What's In Your Basket" with the food critic Jay Rayner and filmed my own TV show in India called "Ravinder's Kitchen" in 2013. I thought I would just switch beauty for food writing and presenting. But then Rayner, after tasting the food I cooked on set, pushed me to consider cooking in a restaurant.The London pop-up scene was really taking off at that time. In 2012, the chef Anna Hansen from The Modern Pantry asked if I wanted to do a pop-up at her restaurant. In one evening, with a couple of people helping me, I cooked for 90 — until then I had only cooked for family and friends. It was such an adrenaline rush having people tell me they loved my proudly inauthentic dishes. I'm East African and Indian with Persian ancestry, and I'm a Londoner. I cook the kind of things I would cook for my family and friends, like prawn toast Scotch egg, which I serve with banana ketchup and pickled cucumber.Over the next six years, I spent time learning the trade. When I wasn't writing or running pop-ups or catering private events, I was helping in restaurant kitchens. I did everything from chopping vegetables and making sauces to sometimes running the pass. I worked in some really great kitchens with some great mentors, but I also worked in some really hard kitchens that could break you. There's no doubt, the tougher kitchens nearly put me off the trade. It was my single-mindedness and an increase in private-catering bookings that kept me going. When the Michelin-star chef Brett Graham asked me to cater his birthday party, it was a turning point in my confidence. I started to think about owning my own restaurant. It took the food critic Fay Maschler to give me the final push. At one of my pop-ups she took me to one side and said: "Stop being such a coward and find a space of your own."In 2016, I opened Jikoni ("kitchen" in Swahili) in Marylebone, one of the most exclusive parts of London.Jikoni is an extension of my home. I wanted to create a menu that represented my experience as an immigrant in London.When I first opened the restaurant, I was working as chef patron seven days a week. I wouldn't eat all day, and then I would grab whatever I could. Now that I'm five years into my restaurant, my life has a bit more structure. The pandemic was the hardest challenge so far. We were closed to the public for months. During this time, my husband and co-owner, Nadeem, and I decided to use our kitchen to cook for the UK's National Health Service. The pandemic encouraged us to be more agile. We launched a vegetarian home-delivery brand called Comfort &amp; Joy, and we also focused on making our restaurant carbon-neutral. Our energy now comes from solar, wind, and green gas; and we have partnered with a local biodynamic farm for our fresh produce.Every day of my week is different. On one day I might be doing admin; the next I might be developing recipes for the restaurant or testing recipes for the columns I write.Although writing played a major part in my journey as a chef and I love developing and sharing recipes, nothing compares to walking upstairs into the dining area of Jikoni.The pleasure interacting with my guests and seeing my food in action is immeasurable.

I'm a TV chef with my own London restaurant. Here's how beating thousands to win a competition led to a dramatic career change at 30.

<ul class="summary-list"><li>I competed on season nine of <a href="https://www.insider.com/bake-off-what-its-really-like-competing-in-week-one-2021-12">"The Great British Bake Off,"</a> and I lasted three weeks in the tent.</li><li>On my final week of the show, I tried to make bread with very little practice or experience.</li></ul>When I competed on <a href="https://www.insider.com/shows-to-watch-if-you-like-great-british-baking-show">"The Great British Bake Off"</a> in 2018, I had almost zero experience baking bread — so I shouldn't have been surprised that it was my undoing.I made it through three wonderful weeks on season nine, and now I'm walking everyone through <a href="https://www.insider.com/contestants-on-what-its-like-to-be-on-bake-off-secrets">what really happens</a> inside Britain's most sought-after tent — including what Paul Hollywood was like in real life. Read on for my experience getting sent home on week three: Bread Week. <h2>I barely practiced baking bread, and Paul Hollywood could tell, but he was kinder than I could've imagined</h2><div type="image" title="antony's signature challenege from bread week on season nine" height="1611" width="2148" msid="89077191" hostid="261"></div>With my lack of experience, I was pretty much mentally at the exit before I even started week three. But there were many fond memories from this week, and one of them was Hollywood. He is the bread king and a true connoisseur of all things bread, so he has a ton of knowledge on the matter.I remember his judgmental blue eyes peering across my messy station and into my defeated soul. I think he felt bad, so he decided to give me some advice.Here are two tips I got from the bread king himself: <ol><li>Active yeast mixed with flour and dropped in warm water should always rise. If it doesn't, the yeast is dead.</li><li>Yeast and salt aren't friends and should never touch each other — aka salt kills yeast.</li></ol>As this may exemplify for you, the famed judge <a href="https://www.insider.com/contestants-on-what-great-british-baking-show-judges-and-hosts-are-like">isn't always as foreboding as he appears on camera</a>. In fact, Hollywood is very fond of the bakers.I remember <a href="https://www.insider.com/bake-off-what-it-was-really-like-on-week-two-2021-12">during week two</a> when my dear friend Briony Williams started crying when Hollywood said her bake looked a mess but tasted the best. When the cameras stopped rolling the judge came around and gave Williams the tightest hug, and I wish it was me in his arms.Bottom line: Hollywood is great and a fair bit of a softie.<h2>We actually figured out what the secret technical challenge was just based on our call-sheet schedule </h2><div type="image" title="antony's naan from the technical challenge on bread week" height="1615" width="2154" msid="89077193" hostid="261"></div>On week three of season nine, the signature challenge was Chelsea buns.I chose some of Hollywood's supposed favorite flavors: peanut butter and bacon. But after the challenge, I'm not so sure my Google search results were accurate. The showstopper that week was the wedding korovai — a three-tiered enriched dough — in five hours, which is pretty much impossible. I thought the production team made this dough up until I traveled to Greece specifically to find the mighty korovai at a little bakery in the middle of Crete.Those challenges went to plan, but there was one major glitch on week three.At the start of each filming day, all the bakers receive a call sheet with the timings for the challenges. On this day, the <a href="https://www.insider.com/trying-technical-bakes-from-the-great-british-baking-show-2020">technical challenge</a> was only scheduled for an hour of filming.There are a handful of breads that you can make in an hour — a soda bread, naan, chapatis — so during the break, I remember we got talking and cracked it. It was naan.We continued to discuss how to make it, and soon enough word got out. Some people on set panicked because the bakers knew the technical.The production team had to decide whether they were going to choose a whole new bake, cut our break short so we wouldn't have more time to talk about it, or just go through with the day as planned. <h2>Even though I'm an Indian baker and knew the challenge a little beforehand, I couldn't make naan</h2>But even knowing what the secret technical challenge was going to be didn't help me. I came in the bottom rank of this challenge.I still remember Prue Leith telling me, "Your mother would be ashamed of you," since I'm <a href="https://www.insider.com/former-contestants-on-great-british-baking-show-diversity-issues">an Indian baker</a>. But there's no naan in the South of India where I'm from. This week also brought out the best in my friend Ruby Bhoghal, who empathized with me throughout the episode — until she confessed on national television, "At least I'm not the worst Indian in there." <h2>Before going on the show, I never imagined I'd be crying over baked goods</h2><div type="image" title="antony exit interview from bake off season 9" height="1616" width="2154" msid="89077195" hostid="261"></div>I never understood all the tears on <a href="https://www.insider.com/cool-things-to-know-about-the-great-british-baking-show-trivia">"Bake Off"</a> until I paraded out of the tent on national television with glistening eyes. I covered it up by calling them "happy tears."I personally didn't have a clue what this experience was going to be like or what would come after. But in no time I found myself growing fond of a bunch of people from the production company and the other bakers.I still remember the full gang singing "Leaving on a Jet Plane" after I got sent home — intended for me, I think.Then I bawled my eyes out when the team ran toward me to bid me adieu for the last time as I got into the cab. They were all so dramatic, like a Bollywood film. But it was only fitting, I must say.Although no 12 bakers (who were previously strangers) are going to love each other unconditionally, I ended up with three of my closest friends: Imelda McCarron, Williams, and Bhoghal.That was my three-week journey in the famous tent. It's an experience I'll cherish all my life and one that has really made a small-town boy from India dream big. Here are 3 things that happen after you leave "<keyword id="8453508" type="UNKNOWN" weightage="60" keywordseo="bake-off" source="Orion">Bake Off</keyword>":1. The bakers may not win a prize at the end of the show, but they usually have a shot at fameThere's no cash prize on "Bake Off," but after the show, the bakers get a small intro into the PR and talent-agency world via Love Productions.This can then lead to book deals, repeat TV appearances, a chance to tour the country for <keyword id="11894142" type="UNKNOWN" weightage="60" keywordseo="food" source="Orion">food</keyword> demos, and more.2. The bakers get a stipend to cover any necessary expenses. You get paid a nominal fee to cover any out-of-pocket expenses — something to the extent of about $400 if my memory serves me right.3. When you walk out of the tent, the #gifted frenzy commences.Considering that "Bake Off" is one of the most popular shows in the UK (and beyond), it shouldn't be all that surprising that restaurants and brands generously shower/spoil the contestants. There's also usually an opportunity for future collaborations. Antony was on "<keyword id="12273466" type="UNKNOWN" weightage="60" keywordseo="the-great-british-bake-off" source="Orion">The Great British Bake Off</keyword>." If you were on or worked on a reality-TV show and would be interested in being paid to write about your experience, email pdifiore [at] insider.com.

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