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Itâs a trying time for the hospitality industry. What with dining out restricted or shut in the big metros, ordering in and supporting restaurants is the best we can do. Several new openings and delivery menus have popped up in the last month or so. Weâve rounded up an edit of the new places and menus to bookmark for your next meal.
Mumbai
Saffron by The Sassy Spoon
The city has a new contemporary Indian kitchen in the form of Saffron, started by the folks at The Sassy Spoon. After opening in Pune, the cloud kitchen has now started operations in Mumbai. Choose from an extensive spread of tandoor specialties, biryanis and other regional fare. Think, Tomato Shorba Soup with green garlic thecha vadis, Kerala-style Paneer, Tandoori Mustard Wings, Mutton Rogan Josh biryani and indulgent desserts from Rachel Goenkaâs repertoire, like the Kala Jamun Bread and Butter Pudding and Chocolate Barfi Cheesecake.
Why more restaurants are preferring to go digital, and away from third-party aggregators May 4, 2021
To save on commissions paid to food aggregators, a few branded and fine-dining restaurants have established in-house delivery platforms. This does help for the time being, but how feasible is this in the long fight against the pandemic? 0 CLAPS
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The second wave of Covid-19 has had an harrowing impact on every citizen in the country. If not health wise, many people have had to suffer due to failing businesses or loss of livelihoods.
The hospitality industry in particular has been affected severely, with scores of restaurants closing down during the first wave in 2020.
Keeping Indigenous wild food traditions alive in India
With Indian forests under pressure, Indigenous communities are working to preserve knowledge of their diverse and nutritious diets. In the country s cities, urban consumers are also getting a taste for the crops.
Wild edible plants have long been food staples for Indigenous communities in India
One of Biskirin Marwein s earliest memories is of accompanying her mother to collect mushrooms, fruit and edible leaves from the lush forest near their Khasi Hills home in the north-east Indian state of Meghalaya. Sometimes I saw a mushroom and didn t know what to do. My mother taught me the difference between edible and poisonous mushrooms, she recalls.