Everyday Meals Menu 2021.Cdr

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PRESIDENT, MUMBAI - IHCL SELEQTIONS To place your order Call (022) 6665 0808 (minimum 7 day subscription) Orders to be placed 24 hours in advance Lunch - 12:30 pm - 1:00 pm | Dinner - 7:30 pm - 8:00 pm Menu | Monday INR 750 plus taxes per person per meal Lunch Green salad Yogurt Pickle Mains Paneer bhurji / Ajwaini fish masala Rajma raseela Masala matar pulao Parantha Dessert Browine Dinner Cucumber and mint salad Yogurt Pickle Mains Aloo gobi harapyaz / Home style mutton curry Moong dal tadka Chapati Jeera rice Dessert Moti chur ladoo Menu | Tuesday INR 750 plus taxes per person per meal Lunch Kimchi salad Mains Chilly panner / Chicken kung pao Ve gtable manchurian Burnt garlic fried rice Vegetable hakka noodles Hot chilly sauce Dessert Apple curmble Dinner Sundal Yogurt Pickle Mains Cabbage green peas poriyal / Kori pepper fry Tomato dal Malabri paratha Lemon rice Dessert Kala jamun Menu | Wednesday INR 750 plus taxes per person per meal Lunch Mediterriean salad Pickle Mains Pepper mutton curry / Bhendi chi bhaji Sambar Steamed rice Curd rice Chapati Dessert Dal payasam Dinner Anshal salad Mains Tofu in black bean sauce / Slice fish chilly garlic sauce Stir fried vegetable Spicy chilly sauce Vegetable fried rice Bumee noodles Dessert Chocolate pastry Menu | Thursday INR 750 plus taxes per person per meal Lunch Sprouts salad Raita Pickle Mains Lauki kofta curry / Home style fish curry Chole masala Pyaz ka pulao Laccha paratha Dessert Gulab jamun Dinner Laccha onion salad Onion raita Mains Hara bara kebab / Murgh malai tikka Moong dal tadka Mirichi ka salan Vegetable biryani Chapati Dessert Moong dal halwa Menu | Friday INR 750 plus taxes per person per meal Lunch Salad Yogurt Pickle Mains Palak paneer / Mutton rogan josh Kadi pakodi Steam rice Ajwain parantha Dessert Sabudana kheer Dinner Potato salad Yogurt Pickle Mains Vegetable caldin / Goan fish curry Dal varan Parantha Par boiled rice Dessert Bebinca Menu | Saturday INR 750 plus taxes per person per meal Lunch Carrot kosambri Yogurt Pickle Mains Bharli vangi / Malvani fish curry Tomato che varan Ghee rice Chapati Dessert Sheera Dinner Tossed green salad Yogurt Pickle Ta matar corn palak / Egg curry Mains Ghar ke chole Tawa parantha Mint pulao Dessert Rice kheer Menu | Sunday INR 750 plus taxes per person per meal Lunch Mixed salad Yogurt Pickle Mains Paneer shai korma / Dum ka murgh Langar dal Vegetable pulao Chapati Dessert Chocolate truffle pastry Dinner Kosambri Mattha Pickle Mains Tendli upma kari / Kombdi cha rasa Aamti Phulka Steamed rice Dessert Jalebi.

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1 29 September 2014
29 September 2014 1 2 29 September 2014 Advt. TTAdvt. ariffariffariff Over all size 21.5 cms x 27cms O Print area 18 cms x 25.5 cms A WEEKLY FAMILY FAVOURITE Full pg. back Colour (19 cms x 24 cms) Rs. 15,000 Center spread colour(39 cms x 23.5 cms Rs. 15,000 Vol.23 No.39 September 29, 2014 Rs.5/- Full pg. inside Cover colour(18 cms x 24 cms) Rs. 10,000 99, Perin Nariman Street, Fort, Mumbai - 400 001. Full pg. inner colour (18 cms x 24 cms) Rs. 8,000 Tel: 2269 35 78 / 2265 49 24 : 2264 0996 Half pg. Colour (18 cms x 12 cms) Rs. 5,000 E-mail : [email protected], [email protected] Full page B/W (18 cms x 24 cms) Rs. 5,000 Website: www.sezariworld.com Half page B/W (18 cms x 12 cms) Rs, 3,000 www.secularcitizen.com Editor-in-chief : LAWRENCE COELHO Editor: PHILIP MYABOO Small Size Ads B/W O 1234567890123456 12 x 12cms Rs. 2000 6 x 24cms Rs. 2000 1234567890123456 1234567890123456 1234567890123456 1234567890123456 1234567890123456 1234567890123456 O 1234567890123456 1234567890123456 18 x 6cms Rs. 1500 6 x 12cms Rs. 1000 ‘Thought for the week’ 6 x 6cms Rs. 500 Always end the day with a positive thought. No matter how Matrimonial Classifieds: hard things were... Tomorrow's a fresh opportunity to make O Rs. 350 per insertion (for 35 words) (includes box no.) it Better... O Rs. 1500 for 12 insertions. (1 year The Secular Citizen FREE) Contents pg.
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Advt. No. 31/2014-15
Registered under Registration of Societies Act 1860 Registration No. F 26353 महामा गांधी ामीण औ ोगीकरण संथान मगनवाडी , वधा 442001 – महारा , भारत फोन . 07152-253512, फै)स . 07152-240328 Dr. P. B. Kale Director Advertisement No. 31/2014-15 Dated 27/02/2015 MGIRI Notic Board & Website Inviting Quotations Sub: Supply of food for 30 persons in RC& E Div. MGIRI, Wardha from 11 th Mar. To 30 th Mar.2015 Sr.No. Particulars Quantity reqd. 01 Supply of B/F, Lunch, Tea, Dinner ( Menu Details for 30 persons in Annex 1) Please quote your price with terms and conditions in closed envelope headed by ‘QUOTATIONS’ at the address given below. Ref: Telephonic conversation/enquiry, or enquiry through E-mail, Fax or Personnel meeting Last Date of Submission: 4/03/2015 by 4 pm Address to To, The Director MAHATMA GANDHI INSTITUTE FOR RURAL INDUSTRALIZATION Maganwadi, Wardha-442001 General terms and conditions: Provide Details of the following mention topics 1. Price quotation 2. Discounts 3. Payment terms etc. ▪ For any related quarries contact Mr. K V Rao MGIRI, Wardha Mob- +91 9665041123 Regards Director MGIRI Off. 07152-253512 Dir 07152-253513, Fax 07152 – 240328 , M 09822360612 Mahatma Gandhi Institute for Rural Industrialization Annex 1 Details of the Daily Menu DAY TIME MENU Tea Monday B/F Idli, Sambar & Chatni,Tea Lunch Paneer Matar, Alu Gobi, Roti, Dal, Rice,Salad, Achar, Papad, Mattha, Gulabjamun 6 am,11 am, & 3 pm. Dinner Green Vegetables, Dal, Rice, Roti, Salad, Achar, Fryums Tuesday B/F Upma, chatni, Tomato sauce, Tea Lunch Masala Brinjal, Dal bhaji, Roti, Rice, Salad, Green Chatni, Fryums, Halwa 6 am,11 am, & 3 pm.
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I I and Food Products
FOODS i i and Food Products Authentic & Trusted name since 1996 Premium Spices and Food Products FOODS Harsh Kesar Queen Milk Masala Used in Kesaria Milk, Lassi, Shrikhand, Rabdi, & various Indian Sweets Packing : 20g, 50g, 100g Box, 250g Jar & 4g Sachet Harsh Mewashree Thandai (Enriched with Dryfruits) Used in making Dryfruit Thandai, Thandai Kulfi, Thandai Shakes, Thandai Ice-Cream, Thandai Corn-Flakes & Ice-Cream Shakes Packing : 100g, 200g & 500g Jar 14, Marothia Bazar, INDORE 452 002 (MP) India s www.harshfoods.in Premium Spices and Food Products FOODS Harsh Indori Poha Instant Anytime, Anywhere Instant Poha blend of indian spices & ready in 10 min. with easy steps Packing : 200g & 65g Paper Bowl Harsh Ukala Instant Energy Drink Useful as Immunity Booster, Respiratory Tract Cleaner, Relief in Cough & Cold & Mood Elevator Packing : 20g & 50g, 10g Paper Glass, 30 Sachet Pack and 200g Jar 14, Marothia Bazar, INDORE 452 002 (MP) India s www.harshfoods.in Premium Spices and Food Products FOODS Harsh Chach (Raita) Masala Used in Chach (Mattha), Plain Curd, Curd Dishes like Namkeen Lassi, Dahi Vada, Raita, Bundi Raita, Fruit Raita, Aloo Dahi Chat, Dahi Papdi Chat, Dahi Kabab etc. Packing : 50g & 100g Harsh Noodles Masala used in Chinese Noodles, Chowmin, Chilli Paneer, Chinese Bhel, Veg. Manchurian, Soups, Fried Rice, Chinese Pulav, Veg. Finger, Gold Coin and Chinese Veg. & Non-Veg. Dishes. Packing : 50g & 100g 14, Marothia Bazar, INDORE 452 002 (MP) India s www.harshfoods.in Premium Spices and Food Products FOODS Harsh Pasta Masala Used in Pasta, Manchurian, Macaroni, Chinese, Veg. and Non-Veg. Dishes. Packing : 50g & 100g Harsh Panipuri Masala For making Fresh & Hygenic Homemade Panipuri's Pani Packing : 50g & 100g 14, Marothia Bazar, INDORE 452 002 (MP) India s www.harshfoods.in Premium Spices and Food Products FOODS Harsh Shahi Paneer Masala Used in Making Homemade Sahi Paneer Dish or other Paneer Preparations.
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Food of the Gods
Traditional Indian Foods: Physico-Chemical Aspects Dr. J. S. Pai, Like our culture, Indians have a very long tradition of some typical foods, developed in Indian subcontinent and now eaten all over the world. There is a typical cooking style. Indians like to eat rice, chapatti or roti, with curried vegetables and meat or fish, dals, with some accompaniment of pickles, papads, chutneys, raita etc. Indians love their sweets including peda, burfi, rasogolla, sandesh, gulab jamun, jalebi, petha, carrot or wheat halwa, shrikhand, basundi, chikki, Mysore pak and a long list of a variety of sweets. They also love to eat breakfast, snack and savoury (namkeen) items like samosa, vada, idli, dosa, dhokla, pakoda, sev, bhujia, ganthia, chivda, farsan, chakli, bhelpuri etc. The variety in meal items, breakfast items, snacks, sweets, etc. is just mind boggling and a short lecture or even a seminar would not do justice to the intricacies and innovative practices followed in preparing these. More recently, there has been a further advancement I will just try to give a small glimpse into the physico-chemical aspects involved in their preparation. The products were prepared in order to either preserve the perishable foods. Examples would be milk is converted to khoa which can last for a much longer period. Fruits and vegetables are converted to morabba, fruit leather, candy or pickles. Another reason is to make them palatable, edible and tasty. Cereals and pulses are consumed by cooking them. Spices were added to improve their palatability but preparing a large number of savoury products improved their taste and flavour.
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JUST the BASICS : Tips for Healthy Eating, Diabetes Prevention and Management Diabetes Occurs When Your Body Cannot Properly Use and Store Food for Energy
South Asian JUST THE BASICS : Tips for Healthy Eating, Diabetes Prevention and Management Diabetes occurs when your body cannot properly use and store food for energy. The fuel that your body needs is called glucose, a form of sugar. Glucose comes from foods that contain carbohydrate, such as fruit, milk, starchy foods, sugar, and some vegetables. In diabetes, the level of glucose in the blood becomes too high. There are different types of diabetes. This chart shows how they are managed to control blood glucose (blood sugar). How this type Type of Diabetes is managed Type 1 diabetes • healthy eating The pancreas does not make insulin. • insulin Glucose builds up in your blood instead of • physical activity being used for energy. Type 2 diabetes • healthy eating The pancreas does not make enough insulin, • physical activity or your body does not properly use the • pills or insulin insulin it makes. (in some cases both) Pre-diabetes • healthy eating Blood glucose levels are higher than • physical activity normal, but are not yet high enough to be diagnosed as type 2. Gestational diabetes • healthy eating High blood glucose starts during pregnancy • physical activity or first gets noticed at that point. • insulin may be used Diabetes occurs when your body cannot properly use and store food for Healthy Eating to Manage energy. The fuel that your body needs is called glucose, a form of sugar. or Prevent Diabetes Glucose comes from foods that contain carbohydrate, such as fruit, milk, starchy foods, sugar, and some vegetables. In diabetes, the level of glucose Grains and starches in the blood becomes too high.
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Indian Delightful Vegetarian Recipes Chapters
file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm INDIAN DELIGHTFUL VEGETARIAN RECIPES CHAPTERS • North Indian Vegetarian Dishes • South Indian Vegetarian Recipes • West Indian Vegetarian Receipes • East Indian Vegetarian Receipes • Andhra Receipe • Bengali Recipes • Goan Recipes • Hyderabadi Recipes • Maharashtrian Recipes • RAJASTHANI RECIPE • Gujarathi Recipes • Punjabhi food • Cabbage Recipes • CAKE RECIPES • CHUTNEY RECIPE file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm (1 of 625) [7/4/2012 7:40:38 AM] file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm • COOKIE RECIPES • Coconut Recipes • Corn Recipes • DAL RECIPES • PICKLE RECIPE • JAM & JELLY RECIPES • Kebab recipes • PANEER RECIPES (Cottage Cheese) • PUDDING RECIPES • RAITA RECIPES • RICE RECIPES • SALAD RECIPES • SAUCE RECIPE • SOUP RECIPES • DIWALI RECIPES • NAVRATRI RECIPES • ONAM RECIPES file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm (2 of 625) [7/4/2012 7:40:38 AM] file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm • RAKHI RECIPES • VALENTINES DAY RECIPES ________________________________ I. North Indian Vegetarian Dishes Contents 1. LOBIA RECIPE (Black Eye Beans Curry) 2. Punjabhi Khadhi 3. RAJMA (RED KIDNEY BEANS) RECIPE 4. PESHAWARI CHANA RECIPE 5. RAJASTHANI GATTA CURRY RECIPE 6. METHI KE GATTE RECIPE 7. PAKODI KI KADHI RECIPE 8. RAJASTHANI PAPAD KI SABJI RECIPE 9. CHANE JAISELMER KE RECIPE 10.PANEER KOFTA RECIPE 11. PANEER KORMA RECIPE 12. Paneer Makhani 13.Paneer Pasanda 14. SHAHI PANEER RECIPE 15. PANEER MAKHANA CURRY RECIPE 16. PUNJABI ALOO AMRITSARI RECIPE 17. BHINDI ANARDANA RECIPE 18. PANEER TAASH KABAB RECIPE 19.
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Indian Journal of Hospitality M
EDITORIAL This e-journal is an initiative of Institute of Hotel Management, Ahmedabad as a part of the institute’s long term vision and endeavor to inculcate research in the mainstream academic activities of hospitality education in India. It is observed that so far hospitality education in India is mostly at the supervisory level and on rota basis. Most of the concepts are borrowed from western countries which sometime lack the local connect and no new knowledge is created matching the requirement and expectation of Indian hospitality sector. Somewhere someone has to start and may be this small attempt it will go a long way to achieve Indian hospitality sector research which aspires to lead the world. Keeping both the research legacy and the future of research in hospitality industry in India we decided to publish twelve research articles in this issue that can address some of the key issues and challenges that the hospitality industry in India is facing. We have invited both seasoned researchers and students interested in research to contribute to this e-journal. The rapid development of India’s hospitality sector is driving hospitality professionals and academic scholars to research on various futuristic, strategic and operational aspects. The western hospitality journals could not publish interesting research articles on India’s hospitality sector. On top of that those few articles written by foreign scholars on Indian hospitality sector creates misunderstanding of India’s true situation. The e-journal aims to keep readers abridge of the latest theoretical, empirical, or policy-related articles on India’s hospitality industry issues written from every perspective, in all areas of hotel operation, such as front office, housekeeping, food production , food and beverage services, sales and marketing, guest relation, human resources, financial management, security, stores and purchase.
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Ruth Reichl… Journey with Us As We Ende
“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” ― Ruth Reichl… Journey with us as we endeavor to revive and recreate the most exquisite Indian flavors using authentic ingredients, aromatic spices & freshest produce. We pride ourselves for fusing together, the most distinct flavors to present bold and delicious fare with impeccable presentations that will leave a lasting impression on your taste buds. Welcome to JASHN! Indulge in a magical celebration that is sure to please your palate and satisfy your senses! SOUP TOMATO BASIL SHORBA (V) – 2.000 SOUSED TOMATO, BASIL POWDER, TOMATO AND MOZZARELLA GRISSINI YELLOW LENTIL CAPPUCINO (V) – 2.000 TRUFFLE GHEE, COCO CUMIN, PHULKA COOKIE MUSHROOM TEA (V) – 2.000 DRIED MUSHROOM WAFERS, MASALA MATHI, THYME SOIL PANEER THUKPA (V) – 2.200 PANEER KHURCHAN DUMPLINGS, GARLIC CHILLI & SPRING ONION BROTH CHICKEN YAKHNI – 2.200 CHEDDAR CHILLI NAAN, YOGURT FONDUE CHATPATE JHEENGE KA SAAR (PRAWN SOUP) – 2.200 PRAWN CROSTINI, YUZU MICROGREENS BEVERAGES POMOGRANATE & RASPBERRY ICE TEA – 2.000 COLD COFFEE & COOKIE CRUMBLE MILKSHAKE – 2.500 BUBBLY DRINKS – PASSION FRUIT / WATERMELON / BLUE CURACAO – 2.500 KALAKHATTA / SHIKANJI MOJITO – 2.000 AMRUD MARY– 1.800 MARGARITA - KALAKHATTA / MANGO– 1.800 KESARI MATTHA / MANGO MATTHA – 2.000 SPICED HERB MATTHA / MINT MATTHA – 2.000 LEMON MINT FRAPPE – 1.800 FRESH JUICES (ORANGE / WATERMELON) – 2.000 FRESH LIME WATER / SODA – 1.500 AQUAFINA (S) – 0.300 (L) – 0.600 PERRIER (S) – 0.700 (L) – 1.500 APPETIZERS (VEGETARIAN) KURKURE CHEESE CORN SEEKH – 4.000 CHEESE STUFFED SEEKH, CURRIED KETCHUP DESI PESTO KEBAB – 3.800 RAISIN MALAI QUENELLE, CREAMY TOMATO, HOMEMADE SAGO CRACKERS DHARMESH CHAAT – 3.500 CRISP FRIED OKRA, SPINACH, MELANGE OF CHUTNEY’S, POMOGRANTE WADA PAV INSIDE OUT – 3.000 WHERE IS MY PAV? PAV BHAJI BRUSCHETTA – 3.500 CHOWPATTY PAV BHAJI ONLY MADE BETTER FALAFEL PITA – 3.500 CHILLI JAM, POTATO SALLI PANI PURI SHOTS – 2.500 06 WATERS CANDIED BATATA WADA – 2.500 THE HEARTLINE OF MUMBAI NOW WITH A MODERN TWIST.
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Technological Advancements in Commercializing Indian Traditional Dairy Products
INTERNATIONAL JOURNAL OF BIO-RESOURCE, ENVIRONMENT AND AGRICULTURAL SCIENCES (IJBEAS) Vol. 3(2) :528-537, 2017 www.sbear.in // ISSN 2454-3551 TECHNOLOGICAL ADVANCEMENTS IN COMMERCIALIZING INDIAN TRADITIONAL DAIRY PRODUCTS Subrata Kumar Bag Prof. Dairy Engg. Deptt. FDT, WBUAFS, Mohanpur Received: March 2017 Revised accepted: April 2017 [email protected] India is an agrarian economy. Over 58% of the rural households depend on agriculture as their principal means of livelihood. Dairying makes up over 65% of livestock economy in value terms. Our country is rich in bovine population with about 50% of the buffalo and around 25% cattle population of the world. Buffalo contributes around 57% of the milk output in India. It is now the number one producer of milk in the world, with an average production of 138 Million tonnes per annum (2014- 15); out of which about 50-55% of the total milk production is converted into traditional milk products, mainly confined to the cottage industry in the non-organized sector. India with its very large population is a potential candidate with domestic consumption of huge volume of indigenous ethnic products without virtually any competition from MNCs. If we add to this a large number of nostalgic NRIs in countries like Sri Lanka, Bangladesh, Nepal, Pakistan, Afghanistan, Gulf Countries, USA, UK, Australia, New Zealand and other European countries etc., an extremely large market with indigenous products exists with a potential of earning a huge revenue. A large portion of Indian population is vegetarian and milk is the main source of protein for them. With the opening up of economy, India is among the fastest growing economy in the emerging market i.e.
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Traditional Dairy Products
2016 Traditional Dairy Products M. Ranganadham Sathish Kumar M. H. Devraja H. C. F. C. Garg TRADITIONAL DAIRY PRODUCTS M. Ranganadham Department of Dairy Technology SVVU, Tirupati Sathish Kumar M. H., Devraja H. C. & F. C. Garg Dairy Technology Division NDRI, Karnal "Hope" is one of god's greatest gifts to all of us. Because It’s the magic that inspires us to keep trying, Learning, loving & living... Editor 2 Traditional Dairy Products www.AgriMoon.Com TRADITIONAL DAIRY PRODUCTS 3(2+0+2) Course Outlines Module 1: Introduction to traditional dairy products Lesson 1. History and developments in traditional dairy products Lesson 2. Classification of traditional dairy products Module 2: Khoa Lesson 3. Khoa – Definition, varieties and standards Lesson 4. Methods of preparation of khoa Lesson 5. Chemical composition; factors affecting quality and yield of khoa Lesson 6. Packaging and shelf life of khoa; defects in khoa and uses of khoa Module 3: Khoa based sweets Lesson 7. Peda – Product description, method of preparation, quality, packaging and shelf life Lesson 8. Burfi – Varieties, standards, method of preparation, chemical composition, quality, packaging and shelf life Lesson 9. Kalakand – Product description, method of preparation, chemical composition, packaging and shelf life Lesson 10. Milk Cake – Product description, method of preparation, quality, packaging and shelf life Lesson 11. Gulabjamun – Product description, method of preparation, quality, packaging and shelf life Module 4: Rabri Lesson 12. Product description, methods of preparation, yield, packaging and shelf life Module 5: Basundi Lesson 13. Product description, method of preparation, yield, packaging and shelf life Module 6: Payasam/Kheer Lesson 14.
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Food Production (809)
STUDY MATERIAL FOOD PRODUCTION (809) CLASS – XII By: NCHMCT 1 CONTENT Unit 1: Indian Regional Cookery Ø 3 Unit 2: Indian Snacks Ø 21 Unit 3: Indian Gravies Ø 26 Unit 4: Indian Sweets Ø 36 Unit 5: Presentation of Indian Meals Ø 45 Unit 6: Fast Food Ø 50 Unit 7: Introduction to Baking Ø 63 Unit 8: Menu Planning Ø 77 Unit 9: Food CostingØ 93 Unit 10: Food Safety Ø 107 2 UNIT 1 INDIAN REGIONAL COOKERY Objectives: • To enumerate and describe the factors that affect regional eating habits in various parts of India. • To describe the unique ingredients found in various states of India. • To prepare popular dishes from various regions of India. • To list popular Indian dishes from various regions of India and appraise the variety of food in Indian region. Introduction India is a vast country with a myriad of cultures. Each culture has its own festivities and food. The amazing variety of Indian food with local ingredients and spices is something we all as Indians can celebrate and appreciate. Factors affecting regional eating habits: Food in any part of the world is affected by some common factors: 1. Geographical location: The geographical location of an area determines its climate and thus affects the local crop or produce. E.g. fish and coconut are easily available in coastal regions while not in mountains. Similarly areas where there is abundant availability of water, rice is grown as this crop requires stagnant water for some time. Similarly, in desert areas fresh produce is sundried and kept for future use and crops requiring less water are produced.
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First National Eat Right Mela
Report on 1st National Eat Right Mela at IGNCA, New Delhi 14th-16th December, 2018 1. Concept : Food is an essential part of health and wellbeing; and poor diet is one of the risk factors for disease and death. Diet-related illnesses are more serious than TB, Malaria and HIV/AIDs taken together and yet, most of us are not mindful of what we eat, when we eat and how we eat. As per ICMR we are eating less healthy than what we ate 15 years ago. It is an opportune time to change the way India eats. For which, ‘Eat Right India’ Movement, a mass-movement or ‘Jan Andolan’ was launched by FSSAI to coincide with celebrations of 150th years of Mahatma Gandhi. The Movement is an effort to bring together other flagship programmes of the government, like Poshan Abhiyan, Ayushman Bharat, Swachh Bharat Abhiyaan and Anemia-Mukt Bharat. Four key elements of the Eat Right India movement include: ➢ ‘Swasth Bharat Yatra’, a nationwide cycle relay; ➢ ‘Eat Right Creativity Challenge’ for posters, wall art and digital creatives; ➢ ‘Eat Right Awards’ and ‘Eat Right Start-up Awards’ for industry, individuals and start-ups; and ➢ ‘Eat Right Melas’ to engage, excite and enable citizens and food businesses towards safe and healthy foods. As part of the Eat Right India movement, Eat Right Melas have been envisioned for massive outreach to build awareness on safe food and healthy diets through an interactive and informative model. These melas have been proposed in 40 cities, mostly state capitals and other major cities across India.
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