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Mumbai: Dial D for Drugs

Mumbai: Dial D for Drugs
freepressjournal.in - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from freepressjournal.in Daily Mail and Mail on Sunday newspapers.

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Reading the complex reality of India s tiny – but still expanding – Jewish communities

Reading the complex reality of India s tiny – but still expanding – Jewish communities
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Operation Red Nose returns to three more hospitals

The Red Nose Operation (ONV) returns on 1 June, Children's Day, to three more hospitals: Barreiro-Montijo, Amadora-Sintra and Dona Estefânia, says a statement.

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Congee Is the Food Equivalent of a Warm, Heated Gravity Blanket

Congee can be prepared in many different ways and topped with many different flavorings, like this Thai version, topped with century egg, crispy deep fried youtiao, crispy noodles and liver. Meowsom3/Shutterstock Congee, sometimes spelled conjee, is a classic Chinese rice porridge often enjoyed for breakfast. But since it s likely not on the menus at your favorite breakfast or brunch spot, you probably don t know much about it unless you ve traveled throughout Asia. So to better understand this staple of Asian cuisine, we tapped two experts to dive into how to make it, what it tastes like and a bit of its history.

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How the colonisation of India influenced global food

“Lunch is ready,” I called out to my husband and daughter, setting the serving dish down on the dining table. On cue, Anoushka, my 14-year-old, reached out to open the lid to check what was inside. We were having khichdi – mashed lentils, diced vegetables and rice topped with caramelised onions. “Did you know that the British kedgeree (a mix of rice, flaked fish and boiled eggs) is inspired by our khichdi?” Anoushka asked, drizzling spoonfuls of ghee (clarified butter) onto the khichdi on her plate. She was studying the colonial history of India for her upcoming exams and trivia was her way of making the subject easier. I did know the khichdi-kedgeree connection. I am sure there are more, I replied. “Wouldn’t it be cool if we could find out what Indian dishes were behind some of the colonisers’ cuisine and cook them?” the budding chef asked excitedly.

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