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<ul class="summary-list"><li>Street vendors in Paris were found storing food in the city's sewers, per Le Parisien. </li><li>Several videos show vendors putting items into and taking them out of the ground.</li></ul>Street vendors in Paris have been caught storing food in the city's sewers, local newspaper <a target="_blank" href="https://www.leparisien.fr/paris-75/paris-au-champ-de-mars-la-pate-a-crepes-vendue-a-la-sauvette-est-stockee-dans-des-bouches-degout-08-10-2023-IHE2663DQNHSLMFPGBJFSAYIPY.php">Le Parisien</a> reported in October.These vendors, who sell <a target="_blank" href="https://www.businessinsider.com/savory-crepe-is-perfect-breakfast-2016-2">crepes</a> and sandwiches, were found storing ingredients in manholes along the <a target="_blank" href="https://www.insider.com/tiktoker-debunks-romantic-notions-around-paris-london-goes-viral-2023-7">Champ-de-Mars near the Eiffel Tower</a>, per the report."Many use frozen dough that has been stored in questionable conditions. To mask the smell and rancid taste, they sprinkle it with vanilla sugar," one vendor told Le Parisien in French. The vendor was not identified in the report.A video posted by Le Parisien showed <a target="_blank" href="https://www.youtube.com/watch?v=SgunAywVaZc">several clips of people removing bags containing food from sewer access points and electricity grates.</a> One clip showed a man placing a bucket underground and walking to a food cart. Business Insider could not independently verify the authenticity of the clips.Crepe batter and other types of food, including meat and beverages, were also found stored in manholes, hatches, and vents, Le Parisien reported, citing a resident who lives in the 7th district — an affluent neighborhood and home to the Eiffel Tower. The food is then reheated and put up for sale, per the report, citing another local resident.Frank Delvau, president of the Union of Hospitality Trades and Industries of <a target="_blank" href="https://www.insider.com/paris-syndrome-tiktok-reasons-to-visit-paris-2023-7">Paris</a> and the Ile-de-France, said the sellers represent a public health risk, noting they have no way to wash their hands, per Le Parisien. Some were seen selling "tainted merchandise, water bottles filled up at the tap," Delvau said.Delvau said the food stands are not often not licensed. Many of the vendors themselves are undocumented and exploited by criminal organizations, he said.They also present unfair competition for local licensed restaurants that "pay rent, fees, and need to face inspections from hygiene regulators," said Delveau."We're about a year away from the Olympics, and if we do nothing, it will become a veritable illegal food market around the Eiffel Tower," David Zenouda, vice-president of the Union of Hospitality Trades and Industries of Paris and the Ile-de-France, told Le Parisien.Nicolas Nordman, deputy mayor of Paris, told Le Parisien he was aware of the dangers these vendors pose, especially to people visiting the city."We must warn potential consumers, often tourists, of the dangerousness of the products on sale, because it is a real public health issue," he said.Rachida Dati, the mayor of the 7th district of Paris, told Le Parisien that the city has started cracking down on these unsanitary practices."In each intervention, the police seize and destroy 30kg of merchandise. During the week of September 11 to 16, they seized 380 bottles of water, 50 of wine, 200 of beer, and 90 ears of corn," she said.Paris police chief Laurent Nuñe spoke about putting an end to street vending before the 2024 Olympic Games. "We will, of course, have completely eradicated the phenomenon of street vending, fortune-telling and other delinquent activities," Nuñe said, per <a target="_blank" href="https://www.euronews.com/2023/10/25/paris-police-plan-street-clean-up-ahead-of-olympic-games">Euronews</a>. This incident comes after an American tourist visiting in<a target="_blank" href="https://www.insider.com/american-tourist-says-paris-is-rat-infested-feeds-rodents-video-2023-8"> August voiced his concerns about Paris being infested with rats</a>. And in September, the French capital reported<a target="_blank" href="https://www.insider.com/paris-battles-infestation-of-bloodsucking-bedbugs-in-cinemas-airports-2023-9"> battling a major bedbug infestation.</a>Nordman and Dati did not immediately respond to a request for comment from Business Insider, sent outside regular office hours.

Street vendors in Paris are selling food stored in sewers to tourists, report says

<ul class="summary-list"><li>Airbnb is running a competition for families to win a free stay in a house in Primrose Hill, London.</li><li>The property has been transformed to look like the home from the "Paddington" movies.</li></ul><a target="_blank" class="editor-rtfLink" href="https://www.businessinsider.com/gen-z-new-side-hustle-getting-rich-airbnb-super-hosts-2024-10">Airbnb's</a> plan to host a competition for an overnight stay on a picturesque street featured in the "<a target="_blank" class="editor-rtfLink" href="https://www.businessinsider.com/paddington-2-the-best-movie-of-all-time-2021-4">Paddington"</a> movies has seemingly not gone down well with local residents.Chalcot Crescent in the north London neighborhood of Primrose Hill will be recognizable to fans of the series as it serves as the exterior for 32 Windsor Gardens, the fictional home of Paddington Bear and the Browns, his adoptive family.The picturesque, pastel-colored row of houses has long <a target="_blank" class="editor-rtfLink" href="https://www.businessinsider.com/london-best-places-instagram-photos-2020-2">attracted tourists looking to add to</a> their Instagrams and TikToks.But it seems that for locals, the new competition — which offers three families the opportunity to stay on the street ahead of the release "Paddington in Peru" on November 8 — is one step too far."We've been dealing with this for years and it's shocking that they would think this would be a good idea," one resident of Chalcot Crescent, who asked for anonymity to protect their privacy, told Business Insider last week. "Frankly, I'm tired of the street being a tourist attraction."<div type="image" title="Renovations to transform the property were ongoing when Business Insider visited the street in mid-October." height="2552" width="3403" msid="114882470" hostid="261" sizebytes="591028"></div>Another local who also preferred to remain anonymous called the competition a "publicity stunt.""It's getting in the way of our lives," they said.In a group letter sent to Airbnb earlier this month, obtained by the <a target="_blank" class="editor-rtfLink" href="https://www.camdennewjournal.co.uk/article/stop-pimping-out-our-street-for-paddington-say-primrose-hill-residents">Camden New Journal</a>, locals also said that they were "tired" of having their street "pimped for profit.""While some may see this as 'sour grapes' and the price one must pay to live on a beautiful street, it is the Paddington franchise to date that has created the current flow of tourists," the letter read.An Airbnb spokesperson told Business Insider in a statement that as part of the partnership to redecorate the home, the company had "made donations to local Community Association initiatives, such as a flagship food programme and local library, to acknowledge this vibrant London neighbourhood.""Over the past few weeks, Airbnb has been and will continue to be in direct conversation with local residents throughout the redecoration," the statement continued.The company also said it has not disclosed the location of the house, referring to it only as the fictional Windsor Gardens.In a <a target="_blank" class="editor-rtfLink" href="https://news.airbnb.com/en-uk/paddington/">press release for the competition</a>, Airbnb said bookings for the property would open on November 3.There may be some good news for residents, however, as productions shot on location can help fuel local economies.A 2021 report by the British Film Institute (BFI) said that tourists to the UK spent around £890 million (about $1.1 billion) on film-related screen tourism in 2019 alone.<div type="image" title="A hot-pink, multi-story, real-life Barbie Dreamhouse in Malibu" height="2000" width="3000" msid="114882472" hostid="261" sizebytes="1066184"></div>It's not the first time Airbnb has created immersive stay experiences based on popular movies and television shows.Last year, <a target="_blank" class="" href="https://www.businessinsider.com/barbie-malibu-dreamhouse-airbnb-free-hot-pink-barbiecore-ken-photos-2023-6">the company listed a property in Malibu that recreated Barbie's Malibu Dream House</a>. It also offered people the chance to <a target="_blank" class="editor-rtfLink" href="https://news.airbnb.com/en-uk/give-mae-the-evening-off-and-spend-the-night-at-ted-lassos-favourite-pub/">stay overnight at a pub in Richmond, London</a>, featured in the award-winning Apple TV+ series "Ted Lasso."

Residents of a picturesque London street clash with Airbnb after tourists flock to home turned into 'Paddington' film set

If you’re a <keyword id="6354321" type="General" weightage="20" keywordseo="bengaluru" source="Orion">Bengaluru</keyword> resident, we’re almost certain that you must be coming across vendors frying and selling hot chicken <keyword id="21046095" type="General" weightage="20" keywordseo="kebabs" source="keywords">kebabs</keyword> by the sides of the road on the regular. With their rather bright red colours, those things are unmissable, after all. But if you’ve been fighting temptation because of how unhealthy they could be, we have some good news for you. Making kebabs the teensiest bit healthier, the Karnataka government is putting a ban on artificial colours in your favourite kebabs, be they vegetarian, chicken, or fish. This move comes after a series of actions by the <keyword id="19987876" type="General" weightage="20" keywordseo="Karnataka-Health-Department" source="keywords" meta.keywordsubtype="org" meta.entityname="Karnataka Health Department" meta.hostid="261" meta.entityid="Karnataka Health Department">Karnataka Health Department</keyword> to ensure <keyword id="20000858" type="General" weightage="20" keywordseo="food-safety" source="keywords">food safety</keyword> and protect <keyword id="19913584" type="General" weightage="20" keywordseo="public-health" source="keywords">public health</keyword>. Reports of poor kebab quality due to artificial colouring prompted the department to take action. In light of these concerns about kebab safety, the government tested 39 samples from across Karnataka and 8 variants of kebabs were found to have harmful artificial colours. The presence of sunset yellow and carmoisine colours, in particular, were deemed unsafe for consumption. This isn't the first time the Karnataka Health Department has cracked down on harmful food additives. Following Tamil Nadu and Goa, Karnataka joined the fight for safe treats earlier this year when it flagged the use of artificial colours in cotton candy and gobi manchurian. The survey, conducted between February 12 and an unspecified date, revealed the presence of concerning chemicals in 15 out of 25 cotton candy samples and 107 out of 171 gobi manchurian samples. They found Rhodamine-b, a suspected carcinogen which already has a nationwide ban. This ban extends to sunset yellow and carmoisine in cotton candy, and tartrazine (when not used within approved limits) in gobi manchurian. If any vendors are found flouting these bans, the Food Safety and Standards Act enforces strict penalties: licence cancellation, hefty fines (up to ₹10 lakh), and even jail terms (from 7 years to life imprisonment) for using banned substances. Looking ahead, the government plans to raise awareness among food vendors about safe colouring alternatives, empower consumers and conduct surprise checks to ensure compliance with the new regulations. The success of this initiative might lead to similar scrutiny of other popular street foods, like kebabs, which often use colouring agents. This could pave the way for a future where vibrant colours on our plates come courtesy of nature, not potentially harmful chemicals.

Karnataka Health Department bans use of artificial food colouring in kebabs; imposes hefty fine of 10 lakhs!

What a difference three months makes.At the end of 2023 and the start of 2024, it appeared that the US was on a glide path to what I termed "<a target="_blank" href="https://www.businessinsider.com/2024-outlook-us-economy-stock-market-jobs-inflation-interest-rates-2023-11">economic nirvana</a>": Growth would stay steady, if not spectacular, as inflation cooled off to a more manageable pace. This combination would not only let America continue its four-year expansion but also allow the Federal Reserve to ease up on its attempts to rein in the economy — and maybe even cut interest rates.The data released over the past couple of months has forced me to reconsider my expectations for that nirvana, or at least the timing of its arrival. Recent signs point instead to an inflationary boom: a <a target="_blank" href="https://www.businessinsider.com/fed-interest-rate-cuts-jobs-growth-low-inflation-paul-krugman-2024-2">slightly hotter economy</a> in which growth has stayed strong while inflation has sped back up. The labor market has been resilient, with recent jobs reports mostly coming in ahead of expectations and the Employment Cost Index, a widely followed measure of employee-compensation growth, picking up.But perhaps the most eye-catching development has been the persistence of inflation, which caught economists, analysts, and, most importantly, members of the Federal Reserve by surprise. The core personal consumption expenditures index — the Fed's favored inflation gauge that excludes volatile categories such as food and energy — has accelerated, undoing much of the progress from the previous six months. This inflationary-boom dynamic has pushed out expectations for rate cuts, <a target="_blank" href="https://www.businessinsider.com/stagflation-recession-us-economy-outlook-gdp-dimon-inflation-rate-cuts-2024-4">caused some more alarmist analysts</a> to suggest that the US is about to be gripped by <a target="_blank" href="https://www.businessinsider.com/stagflation-us-economy-gdp-growth-outlook-recession-forecast-inflation-rates-2024-4">another bout of high inflation</a>, and left some wondering whether the <a target="_blank" href="https://www.businessinsider.com/when-will-fed-cut-interest-rates-powell-fomc-inflation-relief-2024-4">Fed's next move will instead be to hike rates</a>.It is, of course, fair to <a target="_blank" href="https://www.businessinsider.com/top-economist-us-economy-recession-federal-reserve-interest-rates-inflation-2022-7">reevaluate one's expectations when new data</a> is presented. Sticking with one's projection <a target="_blank" href="https://www.businessinsider.com/wall-street-scaremonger-economists-stock-market-analysts-cost-investors-money-2023-2">just to avoid being wrong</a> is a sign of poor analysis. But after carefully examining the underlying inflation dynamics that have driven the recent freak-out about renewed overheating, I estimate the worries are overdone.In the lead-up to 2024, the pace of <a target="_blank" href="https://www.businessinsider.com/inflation-consumer-price-index-economic-outlook-food-gas-prices-october-2023-11">price hikes was falling back to earth </a>— or at least the Fed's goal of 2% year over year. Core PCE rose at an annually adjusted rate of 1.9% in the six months ending in December. It seemed like "mission accomplished." But in the first three months of this year, the measure heated back up: Core PCE surged to 4.4%. Typically, price increases are a slow-moving process, so it is rare to see core <a target="_blank" href="https://www.businessinsider.com/inflation-cpi-consumer-price-index-food-gas-housing-prices-february-2024-3">inflation accelerate this much this quickly</a>. When I started digging into the data, however, I had a hard time explaining the reversal based on the fundamentals.I think of inflation as a triangle: Each leg helps explain our overall price picture. The first leg is expectations — various surveys help gauge the degree to which inflation has become embedded in the minds of consumers and businesses. If these expectations start to creep up, that could be an indication that inflation is soon to follow. The second element is aggregate demand: If people suddenly have more to spend, that can push up spending and cause prices to rise along with it. One way to measure this is unemployment — if there is a sudden surge in Americans getting new jobs, demand is likely to jump as well. The final piece is supply shocks: How much have one-off disruptions helped raise prices on things like imported consumer goods or oil? Using this framework, it's difficult to pinpoint why inflation has strengthened so much.The Survey of Professional Forecasters has found longer-run expectations for inflation have leveled out at 2% — the Fed's target. The <a target="_blank" href="https://www.businessinsider.com/job-market-layoffs-recession-outlook-us-economy-hiring-unemployment-slowdown-2024-4">unemployment rate is up modestly</a> from 12 months ago, which suggests that price hikes aren't being driven by a sudden surge in consumer or household demand. And there have been no widespread supply bottlenecks to speak of. The ISM vendor-deliveries index, which measures the amount of time purchasing managers have to wait to get the goods they need, indicates that the supply chain is running smoothly.On a deeper level, it appears that the acceleration in inflation is somewhat random, with much of the recent pickup being driven by industry-specific factors as opposed to overall economic conditions. Healthcare-services inflation is a notable example. PCE inflation includes both what consumers pay out of pocket for their care and payments made on behalf of individuals by employers or the government. Well, because of government rule adjustments in the first quarter, Medicaid payments surged, helping to drive up the overall index. Similarly, the cost of financial services went up as fees paid to financial advisors increased, but this is simply a lagged response to the <a target="_blank" href="https://markets.businessinsider.com/news/stocks/stock-market-outlook-ai-inflation-federal-reserve-rally-bull-market-2023-12">strong performance of the stock market</a> at the end of 2023. Since fees are a set percentage of a person's portfolio, the big run-up in equities at the end of last year meant that people may have paid more in total dollars to their advisor, but that's only because the value of their investments was also soaring.These one-offs have had an outsize impact on the overall inflation picture. Ahead of 2024, the contribution from acyclical components to core inflation was essentially zero. Over the past three months, it has swelled to 4.4%. By contrast, the impact of cyclical components — those elements that are correlated to the overall health of the economy — on inflation has slowed marginally since last year.Given the nature of the recent hot inflation readings, the fundamental case for a return to the path of nirvana is strong.For one thing, economic growth is not getting away from the Fed. If growth were materially accelerating, it would drive up the demand leg of the inflation stool, increasing prices as Americans went out and threw around their newfound cash. But that's not what's happening. Real GDP rose at a 1.6% annualized pace in the first quarter, with private demand — which excludes company inventory buildups, government spending, and net exports — climbing 3.1%. The strong growth in private demand suggests that second-quarter GDP could be even more robust. Rather than a sudden reignition of the economy, the under-the-hood data suggests that this is simply the US settling into a steady-state economy. For one, investments in residential real estate surged, adding half a percentage point to GDP in the first quarter. But with borrowing rates rising and building permits declining, that kind of housing contribution is unlikely to repeat. Second, the rise in consumption over the past two months was driven almost entirely by declines in the savings rate. Put another way, Americans were fueling their purchases by dipping into their cash reserves. I would not expect households to dip into their savings quite as much going forward, especially since wage growth is still moderating. The Indeed Wage Tracker, a measure of changes in wages and salaries advertised in job postings on Indeed, <a target="_blank" href="https://www.businessinsider.com/goldilocks-job-market-openings-quitting-unemployed-wage-growth-job-seekers-2024-4">has been steadily slowing</a> — down to 3.1% growth over the past year. This measure tends to move ahead of the more widely followed Wage Growth Tracker from the Atlanta Fed by roughly eight months. Add all this up, and it paints a picture of a resilient but certainly not red-hot economy.I've been surprised at how quickly equity markets have shrugged off the inflation news. If inflation persists as it has, it introduces real downside risks to growth. Real incomes will slow as inflation remains strong, which will weigh on household consumption and, in turn, corporate earnings. This is not like last year. The labor markets are not in the same place. Thus, instead of reinforcing the inflationary-boom narrative, stronger inflation today implies more of a downside risk to the economy.The good news is that there are strong reasons to expect the recent pickup in US inflation to fade. Expectations are steady, labor-market turnover remains low, and inflation continues to moderate in many parts of the developed world.In terms of an outlook for the market, the upshot is that if my analysis is right, the slowing in core inflation and stability in economic growth ought to renew some of the enthusiasm for the prospects of a soft landing. If that's right, I'd take bonds over stocks for the time being, though they should both do well.Bringing inflation down from multidecade highs was never going to be a simple or straightforward task — the start of the year has proved as much. Expecting inflation to continue its downward trend is not a matter of keeping the faith. It's a clear reading of what the data is really telling us: Nirvana is still possible.<a target="_blank" rel="" href="https://www.businessinsider.com/author/neil-dutta">Neil Dutta</a> is head of economics at Renaissance Macro Research.

We've entered a world of zombie inflation. Wall Street is scared witless.

New Delhi, <keyword id="4742614" type="COMPANY" weightage="20" keywordseo="ministry-of-housing-and-urban-affairs">Ministry of Housing and Urban Affairs</keyword> (MoHUA) has joined hands with <keyword id="830092" type="LOCATION" weightage="20" keywordseo="Zomato">Zomato</keyword> for home delivery of <keyword id="6361952" type="UNKNOWN" weightage="20" keywordseo="Street-Food">street food</keyword> in six cities. As a part of Prime Minister <keyword id="456744" type="PERSON" weightage="20" keywordseo="street-vendor">Street Vendor</keyword>'s AtmaNibhar Nidhi (PM SVANidhi) Scheme, the MoHUA entered into MoU with Zomato, to bring <keyword id="6770639" type="COMPANY" weightage="20" keywordseo="street-food-vendors">street food vendors</keyword> on its food-tech platform. In a statement MoHUA said that initially MoHUA and Zomato will run a pilot program by on-boarding 300 vendors across six cities namely - Bhopal, Ludhiana, Nagpur, Patna, Raipur, Vadodara. "The street vendors will be helped with PAN and fssai registration, training on technology/ partner app usage, menu digitization and pricing, hygiene and packaging best practices. Upon the successful completion of the pilot, MoHUA and Zomato plan to expand this initiative across the country in phases," it said. As per the MoHUA, this will give street food vendors online access to thousands of consumers and help these vendors grow their businesses. The MoHUA also launched the Mobile Application for PMSVANidhi se Samriddhi- Socio-economic profiling of PM SVANidhi beneficiaries and their families to link them to various Central government Schemes. "Covid-19 pandemic has restricted consumers from stepping out and forced them to follow physical distancing norms. In the given scenario it is important to connect Street Food Vendors with technology-enabled platforms to help them grow their business, thus helping them gain financially," said the ministry. In a first of its kind initiative, MoHUA entered into an MoU with Swiggy on October 5 last year and it is now joining hands with Zomato to empower street food vendors with digital technology. The MoHUA has coordinated with the key stakeholders including <keyword id="6414396" type="COMPANY" weightage="20" keywordseo="municipal-corporations">Municipal Corporations</keyword>, fssai, Zomato and GST officials to ensure that street food vendors are facilitated in completing the necessary prerequisites for this initiative. SEE ALSO: <a href="https://www.businessinsider.in/policy/economy/news/how-big-is-indias-debt-and-should-it-be-a-worry/articleshow/80688623.cms">How big is India's debt and should it be a worry?</a> <a href="https://www.businessinsider.in/stock-market/news/heres-why-you-arent-being-able-to-apply-for-brookfield-reit-ipo-through-zerodha-groww-angel-broking-and-other-stockbroking-apps/articleshow/80686457.cms">Here's why you aren't being able to apply for Brookfield REIT IPO through Zerodha, Groww and other stockbroking apps</a>

Zomato joins hands with the Indian government to deliver street food in Bhopal, Ludhiana, Nagpur, Patna, Raipur, and Vadodara

<ul class="summary-list"><li>Jesus Morales posts videos about raising money for California <keyword id="466152" type="PERSON" weightage="60" keywordseo="street-vendors">street vendors</keyword> through <keyword id="6762469" type="UNKNOWN" weightage="60" keywordseo="TikTok">TikTok</keyword>.</li><li>Morales asks his followers for donations before presenting vendors with $1,000 in cash.</li><li>His videos of their reactions have been liked millions of times.</li></ul>Jesus Morales, 24, says he is on a mission to support street vendors in <keyword id="6354803" type="LOCATION" weightage="60" keywordseo="Los-Angeles">Los Angeles</keyword> and <keyword id="50578" type="COMPANY" weightage="60" keywordseo="San-Diego">San Diego</keyword> with the help of his one million TikTok followers.Since August, Morales (<a href="https://www.tiktok.com/@juixxe?referer_url=https%3A%2F%2Fjuixxe.com%2F&amp;referer_video_id=6954176670538435845&amp;refer=embed&amp;is_copy_url=1&amp;is_from_webapp=v1s_from_webapp=v1">@juixxe</a> on TikTok) has raised $96,000 to help street vendors get by through donations that his followers send him on <a href="https://juixxe.com/pages/donate">Venmo and CashApp</a>, he told Insider.Morales' videos of vendors receiving the donations have been liked by millions.A child of Mexican immigrants, Morales told Insider that he wanted to do more for the Latinx community."Many of these street vendors are undocumented immigrants who came to this country to look for a better life for themselves and their family," he said. "Seeing the hardships that my parents faced as I was growing up has inspired me to help these street vendors who may be going through the same hardships my parents went through."Morales gives vendors cash donations of $1,000 apiece two to three times a week, he said, though Insider could not independently verify how much he has raised and gifted. In <a href="https://www.tiktok.com/@juixxe/video/6957037918540156166?referer_url=https%3A%2F%2F&amp;is_copy_url=1&amp;is_from_webapp=v1ebapp=v1">one of his most recent videos</a> posted on April 30, Morales shares a recording of his conversation with a 19-year-old fruit vendor. When Morales approaches the vendor with $1,000 in cash, saying that it is a gift from his followers, the vendor asks: "Are you serious?" "We don't make much out here," the vendor added, after accepting the donation. "Sometimes I just make enough to support my family and just something to be able to pay rent." This conversation was particularly memorable for Morales, the TikToker told Insider."He's literally here all by himself, just trying to make a living. He works to be able to provide for his family over in Guatemala," Morales said of the vendor in his video. "I can only imagine how scary that is."In another <a href="https://www.tiktok.com/@juixxe/video/6936345663462460678?referer_url=https%3A%2F%2Fwww.insider.com%2F&amp;referer_video_id=6936345663462460678&amp;refer=embeder=embed">video</a> posted on March 5, Morales has a conversation with a vendor who at first doesn't know how to react to the donation."I don't want to take it," she says. "I don't know if it's right."After accepting the tip, the vendor tells Morales that she needed to send 20,000 pesos, or around $1,000, to her family in Mexico, and that the donation would help her do that. "There's not a lot of business, rent is coming up... and my son passed away," she tells Morales. "I had to send money and now look at this." Morales told Insider that vendors are often hesitant about accepting donations."It just goes to show that they're just not used to being handed anything in life and that they've worked so hard for their money, literally every single penny," he said.Morales said that he was inspired to donate to street vendors by TikTokers <a href="https://www.tiktok.com/@lexylately?lang=en">@LexyLately</a> and <a href="https://www.tiktok.com/@get.it.like.v?lang=en">@Get.it.like.v</a>, who ask for donations from their followers and leave large tips for people in their community."I thought it was incredible that people were able to use their platform to be able to help others, and I wanted to do the same with mine," he said. Morales also sells <a href="https://juixxe.com/collections/all">T-shirts and hoodies</a> on his website, which he said are designed by a friend. He said that 30% of the proceeds go towards donations to vendors. He said that he supports himself through <a href="https://www.tiktok.com/@juixxe/video/6954414721713982726?lang=en&amp;is_copy_url=1&amp;is_from_webapp=v1ebapp=v1">social-media sponsorships</a> and the <a href="https://newsroom.tiktok.com/en-gb/tiktok-creator-fund-your-questions-answered">TikTok creator fund</a> and hopes to continue his street vendor donation project for as long as he can.

A TikToker's viral videos show him giving street vendors $1,000 cash tips funded by his one million followers

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

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

A top health official of <keyword id="68884" type="General" weightage="50" keywordseo="telangana" source="Orion">Telangana</keyword> has blamed "<keyword id="6484016" type="General" weightage="20" keywordseo="Pani-puri" source="Orion">pani puri</keyword>" for the large number of <keyword id="11950646" type="General" weightage="20" keywordseo="Typhoid" source="Orion">typhoid</keyword> cases being registered across the state. Director of <keyword id="14439087" type="General" weightage="20" keywordseo="public-health-dr-g-srinivasa-rao" source="Orion">Public Health Dr G. Srinivasa Rao</keyword> on Tuesday said typhoid can be called 'pani puri' <keyword id="6361612" type="General" weightage="20" keywordseo="Disease" source="Orion">disease</keyword>, and advised people to avoid it and other <keyword id="6361952" type="General" weightage="20" keywordseo="Street-Food" source="Orion">street food</keyword> during the current rainy season to protect themselves from typhoid and other seasonal ailments. Referring to the habit of many people who gulp down several pieces of 'pani puri' at the roadside shops, he urged them not to ruin their health. "You may get pani puri for Rs 10-15 but tomorrow, you may end up spending Rs 5,000-10,000," he said. He said vendors should also pay special attention to hygiene and ensure use of safe drinking water. Rao pointed out that this year, more typhoid cases are being reported. During May, 2,700 cases were reported while this number stood at 2,752 during June. Contaminated food, water, and mosquitoes are identified as the main causes for seasonal diseases including malaria, acute diarrheal diseases (ADDs), and viral fevers, which have been reported in the past few weeks. This month alone, 6,000 diarrheal cases were registered across the state. Rao advised people to consume fresh food and boil their drinking water. He said since January, a total of 1,184 dengue cases have been reported in the state. Hyderabad alone accounted for 516 cases. Almost all the districts reported dengue cases. As many as 563 dengue cases were registered in June while in the first 10 days of this month, 222 cases were reported. The state is also reporting malaria cases. He said district medical and health officers have been directed to intensify anti-larval operations. He also urged people to observe every Friday as dry-day to eradicate mosquito menace. Rao also said though the number of Covid-19 cases has gone up during the last six weeks, people should not panic. He stated that Covid has entered an endemic stage, and the symptoms are common cold and fever. He also remarked that Covid has also become a seasonal disease. He said if anybody has Covid like symptoms, he should quarantine himself for five days. There is no need for Covid test if a person has no symptoms. The director of public health said only those Covid patients who have difficulty in breathing should be admitted to hospitals. He also cautioned private hospitals against doing platelet transfusions unnecessarily. SEE ALSO : <a target="_blank" class="c-link c-message_attachment__title_link" href="https://www.businessinsider.in/cryptocurrency/news/locked-out-of-the-vauld-how-the-cryptocurrency-exchanges-vaulting-success-unravelled/articleshow/92827694.cms">Locked out of the Vauld: How the cryptocurrency exchange’s vaulting success unravelled</a> <a target="_blank" class="c-link c-message_attachment__title_link" href="https://www.businessinsider.in/entertainment/news/best-bollywood-actor-and-actress-comeback-to-ott/slidelist/92802567.cms">Best Bollywood comebacks to OTT; Sushmita Sen, Karisma Kapoor, Bobby Deol and more</a>

India's most popular street food 'pani puri' is causing typhoid in Telangana

<ul class="summary-list"><li>Toby To Yan Choi left his accounting job in California to help his father run a food stall in Hong Kong.</li><li>His hours became longer and more grueling, but he has started earning more than double his previous salary.</li></ul>Eight years ago, Toby To Yan Choi left his accounting job in California to help run his family's business: a wet market food stall in <a target="_blank" href="https://www.businessinsider.com/hong-kong-millennial-housing-prices-income-debt-dreams-2023-9">Hong Kong</a>.With a bachelor's degree in economics from the University of California, Santa Barbara, Choi had been dedicating 40 hours a week to his desk job, often glued to a computer screen. He was in his 20s and had lived most of his childhood and early adult life in the US.Choi was compelled by his father's request to help him at Dai Lee Dai Pai Dong, ranked by <a target="_blank" href="https://www.timeout.com/hong-kong/restaurants/best-dai-pai-dong-hong-kong">Time Out</a> in February as one of Hong Kong's top 12 dai pai dongs. "My dad wasn't the type of person to ask for help, so him asking me to return to <a target="_blank" href="https://www.businessinsider.com/hong-kong-like-local-avoid-looking-like-tourist-2023-11">Hong Kong</a> meant a lot," he told Business Insider. "I felt that he had worked all his life for us, and I should return the favor if I can."Upon moving back to <a target="_blank" href="https://www.businessinsider.com/hong-kong-tourist-mistake-travel-guide-local-tips-2023-5">Hong Kong</a>, Choi's work hours shifted and stretched. He began working from 11 a.m. to 2 a.m., seven days a week. He would regularly clock 90-hour weeks.<div type="image" title="Two boys graduating from University of California, Santa Barbara" height="1200" width="1600" msid="109993749" hostid="261"></div>Since his return to <a target="_blank" href="https://www.businessinsider.com/private-tutor-hong-kong-richest-elite-families-big-money-secrets-2023-12">Hong Kong</a>, Choi has been juggling several roles in the family business, from slinging woks in the kitchen and waiting tables to managing the marketing alongside his wife.While he finds the work demanding, he says he now earns more than twice as much as he did as an accountant in the US. He's also happy for the chance to help his family business and contribute to preserving Hong Kong's heritage."Being a part of Hong Kong's dai pai dong tradition, I realize we can definitely raise awareness of vanishing establishments like us," Choi said.<h2 id="5ec53cb7-c592-4d05-a162-5ca725bacd91">Choi is running one of the few remaining dai pai dongs in Hong Kong</h2>Dai pai dongs, renowned as one of Hong Kong's quintessential culinary customs, are food stalls equipped with sizzling woks, known as "wok hei," in a space where cooking and dining are all done outdoors.But similar to <a target="_blank" href="https://www.businessinsider.com/what-hong-kong-looked-like-40-years-ago-2012-7">Hong Kong</a>'s neon signs, dim sum carts, and hand-painted mahjong tiles, the dai pai dong experience is one more of the city's cultural icons facing extinction.<a target="_blank" href="https://www.scmp.com/yp/discover/lifestyle/features/article/3097776/hong-kongs-dai-pai-dong-serving-citys-ultimate">After World War II</a>, the government in Hong Kong began granting licenses to families of deceased or disabled civil servants, allowing them to operate small street-side restaurants for a livelihood. However, complaints regarding noise, traffic, and hygiene prompted the government to stop issuing new licenses in 1956. In 1975, the first cooked food center was opened to introduce a more controlled and hygienic environment."The main reason for the gradual disappearance of dai pai dongs in Hong Kong is most likely related to policies: the government no longer issues new licenses, and those who own the remaining licenses cannot continue operating if no one takes over the business," <a target="_blank" href="https://www.instagram.com/yanwei525/?hl=en">Agnes Chee Yan-Wei</a>, the author of "Vanishing Flavours of Cantonese Cuisine," told BI.The number of dai pai dongs in all of Hong Kong has dwindled to just over 20, according to the <a target="_blank" href="https://www.discoverhongkong.com/seasia/explore/dining/must-try-dai-pai-dongs-and-their-essential-dishes.html">Hong Kong Tourism Board</a>. The government ceased issuing new licenses in the 1970s, and those still running are now only transferrable to family members.Tiffany Leung, a food critic from <a target="_blank" href="https://www.instagram.com/top_hongkong_restaurants/?hl=en">HK's Top Restaurants</a>, described dai pai dogs as ''one-of-a-kind" experiences. "It is upsetting to note that dai pai dongs could not keep up with the fast development pace of Hong Kong and are gradually being replaced by modern alternatives," she said.<div type="image" title="Man eating at a table at Dai Lee Dai Pai Dong, a wet market in Hong Kong." height="3024" width="4032" msid="109993750" hostid="261"></div><h2 id="76b704f2-4038-4fef-959c-2bab30661719">At first, Choi's dad wasn't sold on him coming back to work in a food stall</h2>Now, Choi's younger brother, Shawn Cai, who also moved back to Hong Kong from the US in 2022, and his grandfather, Law Chun Chuen, all work at the establishment. Choi said that while their stall has 20 to 25 employees, most of them are part-time and only work a couple of hours every day.When it first opened in the 1980s, the business operated in an open-air setting, like a traditional dai pai dong. However, in 1996 it relocated to the second floor of a busy wet market in Sham Shui Po. Once one of Hong Kong's poorest districts, Sham Shui Po has evolved over the years, and in 2020, <a target="_blank" href="https://www.timeout.com/hong-kong/news/sham-shui-po-is-hong-kongs-coolest-neighbourhood-right-now-100620">Time Out</a> named it one of the top three coolest neighborhoods in the world.<div type="image" title="Bowl of winter Mongolian lamb stew from Dai Lee Dai Pai Dong in Hong Kong" height="1366" width="2048" msid="109993751" hostid="261"></div><h2 id="f4601406-5d11-4896-8db5-b485c3aa473b">There's a loyal following among the older generation</h2>Signature dishes at Dai Lee Dai Pai Dong include the cumin garlic ribs, spiced with a blend of paprika, cumin, fennel, and garlic and then deep fried; a seasonal winter Mongolian lamb stew; and the braised white pepper pork hock, which they've been selling for almost 30 years."Due to our customers being mostly blue-collar workers, they want dishes that are hearty, affordable, and flavorful," said Choi. He said customers typically share several dishes as a group and spend around $13 to $19 per person in one sitting. He said this is considered on the low end for one of the <a target="_blank" href="https://www.businessinsider.com/minimum-wage-hong-kong-expensive-city-activists-labor-rights-reactions-2023-5">world's most expensive cities</a>.<div type="image" title="Braised white pepper pork hock, one of the signature dishes at Dai Lee Dai Pai Dong in Hong Kong." height="1365" width="2048" msid="109993753" hostid="261"></div>Customers like Tony Lee, 58, are loyal. "We like coming here because you can be loud and obnoxious, and no one would look at you differently," he said, "Once we found this dai pai dong, we started meeting here twice a week."Another customer, Mok Wah Ho, 67, said, "I like coming to dai pai dongs because the beers are cold, the food portions are big, and prices are very reasonable."<h2 id="14937b6c-7224-40f7-a8af-95ef8eb875d7">Choi's goal is to uphold the tradition</h2>Choi is proud of their reputation. "Our stall has been a beloved fixture for years — my aspiration is to perpetuate this cherished legacy and uphold the tradition," he said.However, challenges abound.Choi has observed a staff shortage at many dia pai dongs, with <a target="_blank" href="https://www.businessinsider.com/hiring-gen-z-graduates-pay-transparency-adobe-2023-1">fewer young people wanting to apply to jobs</a> that require long hours. Employers are finding it hard to recruit amid Hong Kong's shrinking population and the city's minimum wage not keeping up with inflation, <a target="_blank" href="https://www.scmp.com/comment/letters/article/3219275/fixing-hong-kongs-worker-shortage-will-not-be-quick-or-easy">South China Morning Post</a> reported last year.Meanwhile, Choi's staff, who have worked with them for over a decade, are aging. Most of them are between 50 and 60, with a few members of the team already in their 70s."The intricate skills of managing our staff, maintaining vendor relations, and building customer relationships were things I had to learn on the fly during the early years of management," he said. "This was particularly difficult because I was younger and respect had to be earned."<div type="image" title="Group of people from Young Master Ales and Dai Lee Dai Pai Dong in Hong Kong" height="900" width="1600" msid="109993754" hostid="261"></div><h2 id="77278fef-3471-4d11-b9af-8912ecfa8178">He's hoping craft beer can help entice younger diners</h2>In an effort to infuse fresh energy into the business, Choi has partnered with local beer breweries, such as Young Master Ale, to organize events and draw in a younger crowd. He's also collaborated with local tour companies to attract more tourists."Dai pai dongs are a crucial part of remembering and preserving Hong Kong's food history — when we eat there we enjoy a taste of the past, and help ensure that Cantonese culinary culture continues into the future," <a target="_blank" href="https://www.instagram.com/bettyshanghai/?hl=en">Betty Richardson</a>, a former food critic who moved from Shanghai to Hong Kong, told BI. "Once these dai pai dong are gone, they are gone forever.""I believe places like dai pai dongs, representing grassroots culture, should coexist with high-end restaurants for two main reasons: first, to preserve traditional culture, and second, to diversify the economic structure so that there is space for different levels of the population to thrive," the author and food critic Chee said.For all his success and pride in the family business, though, running the food stall is not Choi's ultimate goal.He's gotten married since moving to Hong Kong and plans to move back to the US if he and his wife have kids. At that point, he says, the family legacy will be passed to different hands."I'm dedicated to upholding our family legacy, with my brother likely to carry it forward," he said.

He left his desk job in the US to run a food stall in Hong Kong. He earns more now &mdash; but plans to walk away from it soon.

<ul><li><keyword id="830092" type="General" weightage="20" keywordseo="zomato" source="Orion">Zomato</keyword>’s promise to turn net profit positive in a year has cheered investors. </li><li>Margins in its core food delivery business has hit a multi-quarter high. </li><li>The worry? Monthly transacting users and gross order value has declined versus the previous reported quarter. </li><li>Nomura believes Zomato will find it difficult to achieve double-digit contributory margin with high growth in the long term </li></ul>Two years after it listed on the bourses, Zomato is on a recovery path. The stock which hit a high of over ₹150 per share fell sharply subsequently to below ₹50 a piece. However, the last quarter (Q1FY24) has seen a recovery from that level and it has now surpassed its listing price of ₹76. The stock has been rising steadily in the last three weeks, after its Q4 earnings report where it turned EBITDA positive in its core business, without including Blinkit, its quick commerce business. EBITDA is net income (earnings) with interest, taxes, depreciation, and amortisation. Moreover, the management also promised to turn positive not just at the consolidated adjusted EBITDA level but also at the profit after tax level in a year. Financial services company, JM Financial says this commitment is the ‘cherry on the cake’. “Tough macro posed growth headwinds but management showed urgency on profitability and that was despite the Gold programme launch,” said Jefferies. Zomato Gold is a subscription plan that offers free deliveries within a 10-kilometre radius for orders above ₹199. During the quarter, as many as 30% of the gross order value, from 1.8 million customers, came from Gold. The Gold plan could hurt its contributory margins (CM) because of its inability to charge every order. Yet, as of Q4, its CM in core food delivery business are comfortable after hitting a multi-quarter high. Contributory margins represent the incremental money generated for each unit sold after deducting the variable portion of the costs. “The core business milestone was achieved mainly on the back of solid expansion in the food delivery contribution margin to 5.8% in Q4 vs 5.1% in Q3. This was because profitability levers such as improvement in restaurant commissions and ad income, and lower discounts/variable cost offset the adverse impact of Gold launch,” said JM Financial. Ordering effects After the post-pandemic boom effects faded away, a lot of consumption patterns have changed, also evident in consumer spending on fast food — impacting growth in quick service restaurants. These headwinds have been impacting Zomato as well. The growth in Zomato’s food delivery business seems to have flatlined. Food gross order value declined 2% quarter-on-quarter, even as it grew 12% year-on-year. Moreover, its monthly transacting users (MTU) declined by 5% QoQ to 16.6 million, while growing at 6% YoY. Apart from the one-time impact of its decision to exit from 225 cities, the company attributes MTU decline to optimised marketing spend and withdrawal of the human support interface for abusive customer cohorts. “Also because of Zomato Gold, the MTUs have come down and not gone up because we do see an impact of clubbing some orders in the same households, which might have just a single membership,” Akshant Goyal, chief financial officer of Zomato said in an earnings concall. The management, however, remains confident about food delivery ordering going up in the first quarter of FY24. Analysts, on the other hand, are not too confident about their ability to sustain growth beyond the first quarter as summer holiday and IPL impact during April/May are one-off events. Its other businesses, however, continue to display good growth. Blinkit’s gross order value grew 17% QoQ, while order volume grew 24%. Revenues of Hyperpure, its business to supply ingredients to restaurants, grew 13.5% QoQ. Offsetting margins with growth While it’s on a path to profitability, Zomato is also caught between a rock and a hard place — of growth versus margins. To boost growth, it will have to go in for discounts – the lack of aggressive discounting by all players is already visible in the moderation in food ordered during the IPL season, generally a big occasion for online food platforms. This year, the IPL spike in food ordering was at a modest 7% for the industry as compared to the 2020 IPL when it was over 50%, as per Redseer. This time, there were no high <a href="https://www.businessinsider.in/business/news/ipl-2023-sees-tier-2-cities-order-more-on-swiggy-zomato/articleshow/100673879.cms">decibel ads along with deep discounts.</a> Like other players in the business, the company will also find it tough to keep up with the high margin trajectory, while also chasing growth. “Overall, we lower our growth assumptions for its food delivery’s gross order value growth, from around 20% to around 17%, but raise our FY24F contributory margin estimate from 5.8% to 6.5%. We continue to believe Zomato will find it difficult to achieve double-digit contributory margin, with high growth in the long term,” said Nomura. Restaurant commissions grow but may hit an ONDC wall In the last two years, the company was also able to improve take rates or the commissions it charges restaurants consistently. Its take rates are now close to 18%. “Broadly, with our take rates, the mission is to be competitive, and we are lower than what the competition is charging. So, as we continue to add more value to restaurant businesses, we expect some improvement in commission revenue going forward,” said Goyal. But competition is heating up in the sector. The Department for Promotion of Industry and Internal Trade’s Open Network for Digital Commerce (ONDC) has breached the territory that was hitherto dominated by Zomato along with Swiggy. On the face of it, it might seem like restaurants might be offered better terms on ONDC. While Zomato will be able to compete with ONDC on efficiency and also even overall costs – as third party deliveries might be costlier– HSBC Global Research believes that it might flatten growth. “Estimates for food delivery revenue in the long term remain largely unchanged. Our short-term estimates change slightly as we build in a marginally slower increase in take rate,” the research firm said. In spite of short-term and long-term challenges ahead, Zomato seems to have settled into its listed company status to deliver value to investors by chasing topline growth instead of customers, with discounts.

With Zomato rallying over 25% in the past month, street looks at the road ahead

<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 class="summary-list"><li>Avenue 26 Taco Stand's <keyword id="534730" type="PERSON" weightage="60" keywordseo="Tacos">tacos</keyword> are considered by some to be the best in the entire country.</li><li>Each taco is only $1, and the stand is known for carne asada, al pastor, and suadero tacos.</li><li>We went with LA Taco's Javier Cabral to learn about this street-taco sensation.</li></ul>The following is a transcript of this <keyword id="21654" type="COMPANY" weightage="60" keywordseo="video">video</keyword>. Note: This was shot in February of 2020.Javier Cabral: When you come to - come out to tacos, you come just for tacos. You don't come for comfort. You don't come for, like, any kind of restaurant amenities. You're here for the tacos, and you eat tacos any way you can.Joe Avella: We're at Avenue 26 Tacos in Lincoln Heights. Over the past few years, this taco spot has amassed a large following, sometimes having lines around the block. Look how crazy it is over here.Customer: I come here about two to three times a month, I'll say. I'll make the drive out here, from the Valley all the way here, just to get some tacos. I got al pastor, and I also got buche. So, this one's the buche right here. But the al pastor I already ate. Joe: Javier from LA Tacos is gonna be joining me, and we're gonna find out why Avenue 26 Tacos are so great.Javier: We are at Avenue 26 Tacos. It is arguably one of LA's most famous taquerias in the street. We are in the neighborhood of Lincoln Heights. They've been doing this for a long time. They've been doing this for over 15 years, and they've been consistent about it. Their taco is suadero, which is braised beef brisket, almost like carnitas, but it's beef. I feel this spot fulfills the need of, you know, when you have friends who don't know about this spot, you bring them here, and you tell them, "Hey I know this, like, secret spot." And it's hidden, it's not on the main street. And it's just - it's a thrill. It's a certified taco thrill.Now, because of the tacos, there is, I think, seven vendors. Everything from, like, churros to esquites to pizza now, like, brick-oven pizza, so it's street-food city. So, usually when you see a flat-side grill like that, they're usually gonna have the standard, which is suadero, al pastor, and they're gonna have tripa, buche. Tripa is intestine. Buche is, like, the lining around pork belly. And they'll have some version of carne asada that will be grilled. So that's kind of, like, the general LA style of, like, street tacos that started in, like, the '80s to late '90s, and that style is really iconic LA taco.Joe: All right, you wanna get some tacos?Javier: Let's go eat some tacos, man.Joe: Let's do it.Javier: Taco life.[Joe laughs]Javier: So, what I look for in a taco is the swoon factor, is what I call it. Right? Like, that taco euphoria that you feel when you get a bite. So you get, like, a nice, tender, fatty meat. People forget that a tortilla amounts to 50% of a taco experience. Don't forget that, like, a taco cannot be a good taco without a good tortilla. But I also look for, like, uniform textures in, like, onion, cilantro, to see that it's limes and not lemons. There's a lot of little factors that account into, like, the overall taco experience.Joe: So, just off the bat, while we're waiting in line, like, what tacos are you thinking about getting?Javier: So, I'm for sure gonna get the suadero, 'cause that's what they're known for here, and it's actually a taco that's relatively hard to find in LA. You're not gonna see it everywhere. Again, it's a braised beef brisket in fat, and it's just slow and tender, and it's delicious. I'm also gonna get al pastor, 'cause you have to. I like to call that a category F5 meat tornado. [dramatic music]Javier: [orders in Spanish]Joe: Can I do the one that was your favorite? Can I do the intestines one? And let me do al pastor. And what was some other - what did I miss?Javier: Suadero. Suadero.Joe: Suadero, yeah.Javier: And you know what? I'm feeling crazy. [orders in Spanish]Joe: How many did you get?Javier: I got four.Joe: And I got four.Javier: Yeah, I got four.Joe: OK, so we both have four. Let's do it.Javier: Gracias. It's just a dollar. It's, like, the best deal in LA.Javier: Yeah, you can't get any cheaper. So, if you're in the know, you go and ask for a potato.Joe: Yeah. This thing over here, it's, like, cooking oil, right? Or butter or lard? What is that?Javier: Some people use lard; some people use oil. That's their secret. But they're dropping a potato in there, and it just, like, cooks until it's buttery and, like, beautiful.Joe: I want one. I want a potato.Javier: Let's get a potato. This is why this place is special. There aren't many other places in LA that will give you a freaking potato. If you're here, and you're happy to spend, like, a dollar per taco, and you get a potato while you're at it. So, before we eat, I know we're starving, but there's one final touch that, if you see it in a taqueria, get it. It's, like, the caramelized onions that are actually fried or grilled in the own beef fat of the actual tacos. Or the pork fat. Not all taquerias have it, but if they do, just go and get it. It's right here. Yeah, so. Yeah, it's literally, like, caramelized onions or grilled onions. I mean, raw onions in a taco is amazing, but grilled onions just adds another layer of richness to it.Joe: Do you normally put, like, salsas -Javier: Of course. A taco without salsa is just -Joe: Was that a stupid question that I just asked?Javier: I think that was a very stupid question, but don't worry, man. It's good. It's good. Before we add any salsa, definitely get some limes to make sure that the lime juice actually hits the meat and the tortilla before the salsas, 'cause, you know, you get more flavor that way. It adds a nice little layer of, like, refreshing acid, which you need when you're eating these fatty meats. Last but not least, because vegetable and fiber, maybe, you know, get some radishes. I like to get a couple just to say that I've had some vegetables today.Joe: Oh, OK.Javier: You know, get, like, a nice little handful. And you also put some lime and salt on those, so you kind of create a quick pickle. You know? You gotta get some fiber in your body somehow. My rule of thumb is: When all else fails, green.Joe: OK.Javier: Because green is acid, tartness. If you can't hang any heat, usually the watery red ones are always gonna be the best for you.Joe: I'll try a little bit of heat.Javier: Yeah, normally a taqueria will always have green, red, and a taqueria guacamole, which is like a thinner, watered-down guacamole, so it's more saucy instead of gloppy. Sometimes the guacamole replaces the green salsa, or sometimes the green salsa replaces the guacamole. Yeah, that's it. And then we're ready to eat, man.Joe: All right, let's go eat. I'm starving, dude.Javier: Some people eat it inside of their car, sitting down in front of the steering wheel. Others prop the <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword> down on the - either in the hood of their car, and just eat, like, you know, you have to have, like, that 90-degree angle down so you don't get any salsa all over you.Joe: Mm! The potato. You know it's been simmering in that oil for a while.Javier: California used to be part of Mexico, and some people say that it never stopped being Mexico because some tacos, like the tacos that you get here, are so delicious and so close to what you would actually find in Mexico. Rule No. 1 of finding good tacos is actually stopping and trying them.Joe: [laughs] That's a good point.Javier: Because there are so many here in LA, your first reaction to when you drive by or walk by a taqueria is you look it up online to see reviews or something, but I'm telling you, screw all that, just stop and have a taco and see if you like it personally. And, like, you'll be surprised. Sometimes you'll find some great spots that haven't really been, you know, written about or celebrated as much. <keyword id="6361952" type="UNKNOWN" weightage="60" keywordseo="Street-Food">Street food</keyword> in LA is there to serve its immediate neighborhood. And if you're lucky enough to drive by or walk by and you find - and it smells good, and it looks good, and you see a crowd of people around it, stop by and try it. That's the best way you're gonna find out if it's good. The first taco that I always get at a spot that offers it is cabeza, because you can really learn a lot on how they treat their cabeza.Joe: How is that?Javier: Cabeza is steamed cow head. If you don't know what to - if you're indecisive, I usually always go for cabeza because it's hard to mess up, and it's like, who doesn't love, like, just tender stewed braised meat with salsa? Suadero is, like, the hardest one to find in LA. It's like carnitas but with beef, so it's, like, slowly braised in lard until it gets crisped up and it gets tender, and that's really hard to find, so that's actually really good here too. Just two months ago, in 2020, they finally legalized street food in LA. Through lots of outreach, people in LA who love street food got together, and they fought for the rights of street vendors here. It took, like, around a decade of work to work through the bureaucracy of the city to finally legalize street vending in LA.If you come to LA, some of your most happiest moments, or most memorable moments, that you'll have when visiting the city is, like, probably will be tacos after a show. Or, like, a bacon-wrapped hot dog after, you know, when you come out of a concert and you smell the smell of bacon. Street food is so essential to the city, and it took this long for the politicians to finally realize that and try to make change and make it legalized. People love to come to a taqueria and, like, fulfill their need of, like, a nice, greasy in a good way, just rib-sticking taco, and these tacos fulfill that because it's a lot of meat, you know, the salsa bar is, like, there for you so you can put as much as you want and suffer as much as you want. And I think the No. 1 thing about it is, like, people love the concept of a dollar taco, and this is one of the last-standing taquerias in LA that still charges a dollar per taco.

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