fast food culture essay in tamil

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வரலாறு

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Exploring India’s Diverse Fast Food Culture

Introduction: Fast Food in India

Fast food is an integral part of India’s food culture, reflecting the diversity of the country’s culinary landscape. India’s fast food scene is a fascinating mix of local, regional, and international influences, offering a variety of options for every palate. From street vendors to high-end restaurants, fast food is a ubiquitous part of Indian food culture.

The Evolution of Fast Food in India

The history of fast food in India dates back to the 1950s, with the emergence of traditional fast food dishes like vada pav, samosas, and chaat. Over the years, fast food in India has evolved beyond these traditional dishes, incorporating international influences and modern techniques. The introduction of multinational fast food chains like McDonald’s, KFC, and Domino’s in the 1990s changed the fast food landscape in India, making Western-style fast food more accessible to the masses. Today, India has its own unique take on fast food, with a variety of regional and fusion dishes that reflect the country’s diverse cultural heritage.

Regional Varieties of Fast Food

India’s vast cultural and geographical diversity is reflected in the country’s fast food offerings. Each region of India has its own unique fast food specialties, which are deeply rooted in local traditions and customs. For example, in the state of Maharashtra, vada pav is a popular fast food dish, while in Kolkata, puchka (pani puri) is a crowd favorite. In the northern state of Punjab, chole bhature is a staple fast food dish, while in the southern state of Tamil Nadu, idli and dosa are popular choices.

Popular Street Food in India

Street food is an essential part of India’s fast food culture, offering a diverse range of flavors and textures. From crispy samosas to spicy chaat, street food vendors in India serve up a variety of dishes that are affordable, flavorful, and satisfying. Some of the most popular street food dishes in India include vada pav, pav bhaji, bhel puri, and kachori.

Fast Food Chains in India

Multinational fast food chains like McDonald’s, KFC, and Domino’s have a significant presence in India, with outlets in most major cities. However, India also has its own homegrown fast food chains, which offer a unique take on traditional fast food dishes. Some of the most popular fast food chains in India include Haldiram’s, Bikanervala, and Sarvana Bhavan.

Vegetarian Fast Food Options

India has a large vegetarian population, which has led to the development of a variety of vegetarian fast food options. From street food vendors to high-end restaurants, vegetarian fast food is widely available in India. Some popular vegetarian fast food options include paneer tikka, aloo tikki, and veggie burgers.

Nostalgia and Indian Fast Food

For many Indians, fast food is more than just a quick meal – it’s a nostalgic reminder of childhood memories and family gatherings. Dishes like vada pav, samosas, and chaat are deeply ingrained in the cultural fabric of India, evoking a sense of nostalgia and tradition.

Health Concerns with Fast Food in India

While fast food is a convenient and affordable option for many Indians, it’s also associated with health concerns like obesity, diabetes, and heart disease. The high salt, sugar, and fat content in many fast food dishes can have adverse effects on health, especially when consumed in excess. However, many fast food chains in India have started to introduce healthier options on their menus, such as salads and grilled chicken.

Innovations in Indian Fast Food

India’s fast food scene is constantly evolving, with new dishes and techniques emerging all the time. Fusion dishes that combine traditional Indian flavors with international cuisines are becoming increasingly popular, as are healthier, plant-based fast food options. Innovations like food trucks and home delivery services are also changing the way Indians consume fast food.

The Future of Fast Food in India

The future of fast food in India is bright, with a growing demand for convenient and affordable dining options. However, as health concerns continue to rise, fast food chains will need to focus on offering healthier options on their menus. Regional and homegrown fast food chains will also continue to thrive, as Indians look for authentic and local dining experiences. Overall, India’s fast food culture will continue to evolve and adapt to changing tastes and trends.

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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தமிழர் உணவு – அதன் சிறப்பு

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பிரபஞ்சத்தில் உயிர் வாழ அடிப்படை தேவையானவற்றில் மிக முக்கியமானது உணவு. உடலை இயக்கம் உயிர் சக்தி உணவிலிருந்தே உருவாக்கப்படுகிறது. உண்ணும் உணவு சீராகவும் முறையாகவும் இருக்க உடலின் செயல்பாடு, வளர்ச்சி, இயக்கம், எண்ணம், மனநிலை போன்றவை சீராக இருக்கும். உயிர் சக்தி உள்ள நல் உணவை தொடர்ந்து பெற உடல் அபரிவிதமான ஆற்றலையும் ஆழமான அமைதியையும் பெரும். உயிர் சக்தி உள்ள உணவே உடலுக்கு மருந்தாகவும் செயலாற்றும்.

உணவே மருந்து.. மருந்தே உணவு…

உணவே மருந்து.. மருந்தே உணவு… பல ஆண்டு காலமாக தமிழகத்தில் உணவு என்பது ஒரு வகை மருத்துவமாகவே கருதப்படுகிறது. முன்னர் அருந்திய உணவு சீராக ஜீரணித்து பின் பசித்து உணவு அருந்த, தனியாக மருத்துவமும் மருந்தும் தேவையில்லை என்று திருவள்ளுவர் கூறியுள்ளார்.

விஞ்ஞானம் கோடிகளை செலவு செய்து கண்டுபிடிக்க நினைக்கும் பல உடல் ரகசியங்களை நம் முன்னோர்கள் எளிதாக அக ஞானத்தில் அறிந்து, சிலவற்றை எடுத்துக் கூறியும் பலவற்றை எளிதாக செயல்முறைப்படுத்தும் விதமாகவும் நமக்கு program செய்து கொடுத்து சென்று விட்டனர்.

அப்படி program செய்து கொடுத்த பலவற்றில் சிலவற்றை இன்று விஞ்ஞானம் சான்றுடன் விளக்கியுள்ளது. அவ்வாறு விளக்கியதில் மிக முக்கியமானது தமிழர்களில் உணவில் அன்றாடம் சேர்க்கும் மருத்துவ மூலிகைப் பொருட்களின் ரகசிய செயல்பாடுகளும், தமிழர்களில் உணவில் உள்ள உடலின் கார அமில தன்மை சமநிலையும்.

சமச்சீர் உணவு, ஊட்டச்சத்து உணவு, வாழை இலை உணவு என்று நமது உணவில் பட்டையை கிளப்பும் அளவிற்கு மருத்துவம், அறிவியல் மற்றும் ஆரோக்கியத்தை புகுத்தியுள்ளனர்.

நம் முன்னோர் வகுத்து கற்றுக்கொடுத்த அன்றாட சமையல் முறைகளை கூர்ந்து கவனித்தாலே புலப்படும் எப்பேர்ப்பட்ட அறிவியலை எளிதான முறையில் நடைமுறைப் படுத்தி உள்ளனர் என்று. தாளிக்க பயன்படும் கடுகு, சீரகம், வெந்தயம், பெருங்காயம், மிளகு, கிராம்பு, இலவங்கம், பட்டை, சோம்பு தொடங்கி மஞ்சள் தூள், இஞ்சி, பூண்டு, சின்ன வெங்காயம் தொடர கருவேப்பிலை, புதினா, மல்லி என மருத்துவப் பொருட்களையும் மூலிகைகளையும் உடலின் கார அமில தன்மைக்கேற்ப பிரிக்க முடியாத அளவு எளிதாக உட்புகுத்தி உள்ளனர்.

இரசாயனம் மற்றும் எதிர் விளைவுள்ள ஆங்கில மருத்துவம் கொடுத்த மருந்து மாத்திரையை விட எளிதாக நோய் தடுப்பாற்றலையும், சக்தியையும் கொடுக்க வல்லது நம் பாரம்பரிய சமையல் முறை.

உதாரணத்திற்கு சின்ன வெங்காயம், HDL என்று சொல்லக்கூடிய நல்ல கொழுப்பை இரத்தத்தில் சீராக அதிகரித்து இருதய சம்பந்தம் தொந்தரவுகள் மற்றும் உடல் பருமனில் இருந்து நம்மை காக்கிறது. இதயம் மற்றும் பக்கவாதம் போன்ற நோய்களை உருவாக்கும் இரத்த உறைதலை ஆங்கில மருந்தான ஆஸ்பிரினை விட எந்த பக்க விளைவும், ரசாயனமும் இல்லாத நம் வெள்ளைபூண்டு சீராக்கும்.

இது மட்டுமா இன்றைய அறிவியல் கூறும் Ph எனப்படும் கார அமில உணவின் தத்துவத்தையும் நம் எளிய தமிழர் உணவில் அழகாக புகுத்தி உள்ளனர். முதலில் உணவை (பசித்து பூசி) பசிக்கும் போது உண்ண வேண்டும். பின் உணவு உண்ணும் இடத்தையும் நேரத்தையும் சரியாக தேர்வு செய்ய அதனுடன் உணவு உண்ணும் மனநிலை, உணர்வு மிகவும் முக்கியமானது.

உணவு ஒன்று செரிமானம் வேறு

ஒரு குடும்பத்தில் அனைவரும் ஒரே மாதிரியான உணவை உட்கொண்டாலும் அவர்களின் மன நிலைக்கேற்ப ஜீரண உறுப்பும் ஜீரண சுர ப் பிகளும் சுரக்கும். ஒருவர் கவலையாக இருந்தால் சீராக ஜீரண சுரப்பிகள் சுரப்பு நீரை சுரக்காது அந்த நேரத்தில் உணவு அருந்துவது கூடாது.

நம் உணவு முறைகளில் உள்ள உணவுகளை அறிவியல் காரத்தன்மை உள்ள உணவுகள் அமிலத்தன்மை கொண்ட உணவுகள் என்று பிரிகிறது.

காரத் தன்மை அமிலத் தன்மை

காரத்தன்மை கொண்ட உணவுகள் உடலுக்கு நன்மை தரும் என்றும் அதிகமான அமிலத் தன்மை கொண்ட உணவுகள் உடல் நலத்தை கெடுக்கும் என்றும் கூறுகிறது.

நம் தமிழர் உணவுகளோ இந்த கார அமில தன்மையை சமமாக கொண்டு சிறந்த ஆரோக்கியத்தை கொடுக்கக் கூடியதாக உள்ளது. நமது பாரம்பரிய உணவு முறையில் உணவை உட்கொள்ளும் போது காரத்தன்மை என்று சொல்லக்கூடிய Ph 7 என்ற நிலையை நமது உடல் எளிதில் பெற முடியும்.

நம் தமிழர்களின் உணவு முறையும் பரிமாறும் முறையையும் சற்று கூர்ந்து கவனித்தால் எளிதில் நம் முன்னோரின் இரகசிய தத்துவம் புலப்படும். அன்று வாழையடி வாழையாக வந்த பழக்கங்கள் இந்த நவீன காலத்தில் மறந்து போக நோயும், மன உளைச்சலும் பெருகிவிட்டது. இன்றோ நமது உணவை எவ்வாறு பரிமாறுவது உண்பது என்று கூட கற்றுக்கொடுக்க வேண்டிய அறியாமை நிலையில் நாம் உள்ளோம். வாழை இலையில் எவ்வாறு உணவை பரிமாற வேண்டும், அதற்கான காரணங்களை வாழை இலை பதிவில் பார்க்கலாம்.

கார அமில தன்மையின் சமன்பாட்டை எவ்வாறு நமது உணவில் புகுத்தி உள்ளனர் என்றும் இனி பார்ப்போம். புழுங்கல் அரிசி உணவு காரத்தன்மை கொண்டது, குழம்பு வகைகள் அமிலத்தன்மை கொண்டது, அதில் பயன்படுத்திய மருத்துவ குணம் கொண்ட தாளிப்பு பொருட்கள் கடுகு, வெங்காயம், கருவேப்பிலை காரத்தன்மை கொண்டது. கூட்டு, அவியல், தயிர் அமிலமும், பொரியல், அப்பளம், ரசமோ காரத்தன்மை கொண்டது.

ஆரோக்கிய நுட்பங்கள்

ஆகா நல்ல மனநிலையுடன் இந்த சரிவிகித சமச்சீர் உணவை உட்கொள்ள லூயி கேர்வரான் நிருபித்த ‘உயிர்களின் செயல்பாட்டில் ஒன்று மற்றொன்றாக மாறுகிறது’ சாத்தியப்பட்டு, உடலுக்கு தேவையான அனைத்து சத்துகளையும் இரும்பு, சுண்ணாம்பு, மெக்னீசியம், பொட்டாசியம் மட்டுமல்லாது அத்தியாவசிய கொழுப்பு அமிலங்கள், அத்தியாவசிய அமினோ அமிலங்கள், வைட்டமின்கள் என அனைத்தையும் இந்த முறை உணவில் பெற்றும் வளமாக வாழலாம்.

இப்படி பல பல ஆரோக்கிய நுட்பங்களை சர்வசாதரணமாக அன்றாட வாழ்வில் புதைத்து வைத்திருக்கின்றனர் நமது முன்னோர்கள். கண்களை மூடிக்கொண்டு இவற்றை பின்பற்றினாலே போதும் ஆரோக்கியமான மகிழ்ச்சியான வாழ்க்கையை அன்றாடம் நாம் வாழ முடியும்.

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Home > Tamil Culture - the Heart of Tamil National Consciousness > Tamil Cuisine - the Food Tradition of an Ancient People > Tamil Food Recipes - An Online Index

"The food traditions of a people express their attitudes to life. They are expressive not only of their geographical psyche but also of their beliefs about health and nutrition. They frequently summarise a people's views on interactive behaviour and etiquette.

In the case of the Tamils of the north and east of Sri Lanka, the regions referred to by Tamils as the Tamil Homelands or Tamil Eelam , the food traditions are characterised by a remarkable resourcefulness in their use of the locally available ingredients. In the Jaffna Peninsula (Yaalpaanam) the soil is harsh and arable only in pockets. But from this limited plenty the Tamils have created a cuisine that is so distinctive that it warrants closer interest than has been given it thus far. Tamils love their cuisine and wherever they go they relish the memories of it and try as far as possible to inculcate a love for it in their children.

I hope that this book recalls some of those memories, especially of the Jaffna Peninsula, in a meaningful way for the millions of Jaffna Tamils flung all over the globe. The mention of "Karupani" or "Susiyam" or "Pori Arisi Maa" brings a delighted twinkle to the eyes of Tamils in faraway lands. "Ah, yes, I remember my Amma used to.... " and off they go into warm, enchanting tales of a Jaffna childhood.

This book takes its spark from the warmth of that love for their land. The baths at Keerimalai the tall, tufted Palmyra trees swaying in cholai winds, the onion fields, the swollen kurakkan ears of grains on the sheaves. the oil monger grinding the goodness of the sesame seeds with his melancholy bull at the yoke . . . These memories are recounted in excited tones of beloved Tamil over hot meals of Odiyai Kool or Egg Hoppers in far-off lands.

The recipes have been lovingly compiled by Rani Thangarajah in Melbourne from friends and relatives both here and from Tamil Eelam. While every care has been taken to give a fairly comprehensive selection, this book cannot be exhaustive.

The book is intended mainly for Tamils who have settled overseas , from choice or necessity. I hope that a will provide them with a real link to their rich heritage.

As in all recipe books, the weights and measures and methods are those of the cooks. Every cook in the kitchen will make adjustments as her spirit and knowledge of taste lead her. Less chilli here. more salt there, a little more tamarind, leave out this, add that . . . what delights the trying of a recipe brings! I hope this book will prove to be no less exciting for lovers of Jaffna Tamil food everywhere. Outside South and South East Asia. almost all the ingredients are available in most Asian groceries specialising in Sri Lankan and Indian produce in the major cities of Australia, Europe and the United States.

"...Food can be a means of defining a group identity: other people stereotype the ï¿½Madrassiï¿½ by what and how she eats... while someone from Tirunelveli defines himself as much by regional landscape as by local foods... On the other hand, where a protagonist perceives her ï¿½selfï¿½ as fluid and changing, tastes and smells of food still feature prominently among the ragbag of memories, sense impressions including music, and emotions that make up her particular history.."

There is an abundance of tropes to do with food, cooking and eating in modern Tamil fiction. They appear consistently in the short stories of Ambai, a contemporary author in Tamil, who writes from a feminist perspective. She uses examples of food and cooking to highlight certain themes in her work: frames and boundaries; order, control and power relations within boundaries, and pleasures outside them. As a writer who grew up in Tamil Nadu but now lives in Bombay, a recurrent theme is the quest for identity, or sense of the self.

Food can be a means of defining a group identity: other people stereotype the ï¿½Madrassiï¿½ by what and how she eats (ï¿½Arat, a sparrow), while someone from Tirunelveli defines himself as much by regional landscape as by local foods ( ï¿½Journey 2ï¿½). On the other hand, where a protagonist perceives her ï¿½selfï¿½ as fluid and changing, tastes and smells of food still feature prominently among the ragbag of memories, sense impressions including music, and emotions that make up her particular history (ï¿½A rose-coloured sariï¿½).

Ambai also sees food and cooking as ways of imposing control within the family, and maintaining boundaries between communities. She questions the value of hospitality, which merely reflects the status and importance of the pater familias.ï¿½A kitchen in the corner of the houseï¿½ examines the mother-in-lawï¿½s illusory authority in the kitchen, the establishment of a hierarchy within it, and how that authority can be subverted through ï¿½food warsï¿½. In other stories (e.g. ï¿½Parasakti and others in a plastic boxï¿½), a motherï¿½s food brings order to the day and the seasons ofthe year, but this order limits flexibility and choice. Outside the boundaries areforbidden foods: for example, impure foods sacrificed to the non-Sanskritic goddess Mariamman and then cooked into delicious chicken pulao; mouth-watering butun healthy street foods (ï¿½Journey 3ï¿½) or palm toddy (ï¿½Forestï¿½).

These cross caste and class lines; they are dangerously close to ï¿½pain, blood and deathï¿½, and they afford the delights of indulgence and excess. Sharing food is a continuing theme in Ambaiï¿½s stories. Sharing food also means crossing boundaries between generations, communities and cultures (ï¿½Giftsï¿½,ï¿½Ageï¿½, ï¿½Camel rideï¿½). The ideal feast is one where the cooking is shared equally and spontaneously (ï¿½Forestï¿½). Everyone eats together, no one ï¿½servesï¿½ another: the opposite of the hierarchy described in ï¿½A kitchenï¿½. The feast also asserts the right to pleasure, which sometimes has to be earned through pain. The women in ï¿½Forestï¿½cook their feast together, to the rhythm of Bahini Baiï¿½s lyric which one of them sings:Arrï¿½, sansara, sansara, life is like a griddle on which you cook your baakris: It is only when you have burnt your hand that you get your baakris.

Most Tamils are vegetarian by cultural tradition or necessity. The food tends to be fieryï¿½so adjust chile amounts to whatever you can take comfortably (recipes below have been adjusted). Tamil cooking almost always involves a process called ï¿½temperingï¿½ï¿½quickly sauteing a few spices that become the base of (or are added to) most dishes. Tamils (and most south Indians) follow an eating pattern that is a different from that of northern India as well. Rice, as in most of north India, is the basis of the meal. It is served, however, with three basic types of accompaniments. In this order, a Tamil meal would include rice served with a sambar (a rather thin curry, often made with tamarind); rasam (a tart and spicy soupï¿½really, almost a drink); and finally ï¿½curdï¿½ or yogurt (plain or mixed with vegetables or fruits). Other drier types of curries, chutneys and pickles , and Indian breads might round out a meal. Tamils love milk-based desserts such as payasam (thin, soup-like puddings often based on rice or thin noodles). This despite the fact that most south Indians of Dravidian descent are lactose-intolerant! Some nutritionists speculate that since meals almost always include yogurt as well, the lactose in the desserts is offset by the good enzymes and bacteria in the yogurt. Of course, most poor Tamils sustain themselves with a little rice or ragi gruel and maybe a rasam and some yogurt. Ragi is a red grain grown in south India. When I asked an anthropologist friend of mine who lived in South India about it, he did not recommend that we try to recreate it. Having eaten it a lot himself, he warned that it can cause severe digestive problems, especially for those unaccustomed to it. You can find finely-ground ragi flour (commonly used in India rota breads) in Indian stores. The ragi consumed by poor Indians is generally much coarser. A note on South Indian ingredients: Tamarind is the date-like fruit of a large Indian tree. Indian groceries will usually carry tamarind pulp, which contains seeds. Tamarind pulp must be soaked in hot water, which is then strain to remove the seeds, before use. You can also buy tamarind concentrated, seedless tamarind paste. You add it to hot water and stir to dissolve before using in recipes.... I use 2-3t of tamarind paste per 1c of soaking water called for in recipes. Tamarind is quite sour; lemon juice can be substituted when called for in tiny amounts. Asofoetida (ï¿½heengï¿½) usually comes in powder form and is made from a dried resin. It is very, very pungent and on its own not very desirable. Itï¿½s one of those things like anchovy (think Worchestershire Sauce) that rounds out dishes and is indistinguishable in judicious amounts. You would only use a pinch in most dishes and you can omit it. Some cooks use a little garlic as a substitute. Toor Dal are split and spinned pigeon peas, sometimes confusingly called ï¿½red gram dal.ï¿½ They are yellow. Toor Dal is a central ingredient (adding body) in sambars and rasams. Cooking it in water is the first step in making either. I find that toor dal takes about 30-40 minutes to cook to a very soft state necessary for these dishes, although time may vary. You should be able to mash it easily with a fork. In Tamil recipes, you do not drain the dal before adding it to sambars and rasams. Whole Spices and Dried Coconut and Legumes are often ground to make pastes that season and thicken south Indian dishes. If you use a recipe that calls for a paste containing these ingredients, be sure to grind them very, very finelyï¿½otherwise the texture wonï¿½t be very pleasant. Iï¿½ve adapted the recipes here so that you donï¿½t need to worry about this. Ghee is clarified butter from which the milk solid have been removed so that it can be used for frying. (Milk solids in butter burn at a relatively low temperatureï¿½think about how fast butter brownsï¿½thus making whole butter a poor frying medium.) Ghee is sold in Indian stores and many others, but process is easy to do and youï¿½ll find directions easily on the internet. For the recipes Iï¿½ve included, whole butter will work fine as long as you are careful with your cooking temperature and watch it carefully. Curry Leaves are small and flavorful but have nothing to do with curry powder (a spice blend). They are used in tempering. Fresh are best and many Indian stores will carry them. If you canï¿½t find them, however, donï¿½t worry. Sambar and Rasam Powders are spices mixes, just like curry powder. You can make your own or purchase the mixes in Indian stores. They vary by brand and by cook, but generally contain the same basic ingredients.

Stringhoppers
Hoppers - Appam
Thosai - Dosa
Kuzhi Paniyaram
Kothu Parotta
Naarthangai Puri
Vazhakai Cutlet
Mixed Vegetable Bonda
Tomato Rice
Pazhan Kanji
Sambar Saatham
Tamarind Rice
புளியோதரை
ஐயங்கார் புளியோதரை
மேல்க்கோட்டைப் புளியோதரை
தயிர் சாதம்
Garlic Rice
Arisim Paruppu Saatham
Lentil Rice
Coconut Milk Spicy Rice

Vegetable Curries

Keerai Puli Masiyal
Cauliflower Mulugu Peratu
Ridge Gourd Kootu
Broccoli Curry
Cabbage Kootu
Red Pumpkin Kootu
Yellow Pumpkin Curry
Mixed Vegetable Kootu
Keerai Kootu
Chow Chow Kootu
Snake Gourd Kootu
Brinjal Rasavaangi Kootu
Brinjal Curry
Keerai Kadainjathu
உருளைக் கிழங்கு கடப்பா
Pasalai Keerai Masiyal
Kovakai Parupu Usili
Tomato Curry

Vegetarian Kulambhu

Appala Kulambhu
Kadalai Kulambhu
Kathirikai Mochakottai Kulambhu
Kara Kulambhu
Kathirikai Puli Kuzhambu
Milagu Kulambhu
Mor Kulambhu
Poondu Kulambhu
Poricha Kulambhu
Thattaipayir Kulambhu
Tomato Kulambhu
Urulai-puli Kulambhu
Vatral Kulambhu - Vatral Kozlambu
Vazhakai Puli Kulambhu
Vendaikai Puli Kulambhu
Kathirikai kothsu
Thakaali Kuruma
Pongal Curry
Vendaikai Pitlai
Mixed Vegetable Thalagam
Arachu Vitta Sambar
Sorakai Sambar
Ridge Gourd Sambar
Snake Gourd Sambar
Payatham Paruppu Sambar
கதம்பச் சாம்பார்
Drumsticks Sambar

Rasam & Sothi

Vegetarian Poriyal

Kathirikai Podi Varuval
Vazhathandu Poriyal
Avaraikai Poriyal
Chowchow Poriyal
Chinna Vengaya Curry
Vazhaipoo Poriyal
Kothavaranga Poriyal
Podalanga Poriyal
Keerai Karuvadam Poriyal
Siruvangayam Poriyal
Cabbage Poriyal
Beans Poriyal
Kathirikai Poriyal
Murungakai Poriyal
Paruppusili
Vazhaikkai Varuval
Karaamani Varuval
Kovaikkai Masala
Vendakkai Fry
Mullangi Poriyal
Cauliflower Milagu Varuval
Seppankizhangu Varuval
Vaazhaipoo Urundai
Kathirikai Pathiya Curry
Chettinadu Egg Omlette
Muttai Kurma
Muttai Aviyal
Egg Kothu Parota
Meen Varuval
Prawn Thokku
Nandu Masala
Karvaadu-mochai kozhambu
Yera karuvattu varuval
Nandu Varuval
Nethili Varuval
Prawn Vadai
Karuvaatu Kulambhu
Kaasimedu Meen Kulambhu
Mutton Curry, Soup etc
Chicken Curry
Arisi Kanji
Thalicha Mor
Madras Filter Coffee
Masaala Paal
Raagi Koozhu
Inji Kasayam

Pachadi, Podi, Pickle, Chutney

Mango Pachadi
Onion Chutney
Jeeraga Chutney
Tomato Thokku
Sambar Podi
PuliKulambhu Podi
Idly Molaga Podi
Pulikaachal
Paruppu Thogayal
Tomato Pickle
Mango Ginger Pickle
Lemon Pickle
Manga Oorugai
Javirisi Vathal
Mango Vendhayam
Manga Thokku
Thakkali Thokku
Rava Kesari
Semiya Kesari
Theratti Paal
Paruppu Payasam
Aval Payasam
Thiruvaadhirai Kali
Nei Urundai
Udaichakadalai Urundai
Apple Aaniyaram
Milagu Vadai
Thayir Vadai
Paruppu Vadai
Masaal Vadai
Vazhaipoo Vadai
Carrot Vadai
Ribbon Pakoda
Onion Pakoda
Sundaikai Pakoda
Vegetable Cutlets
Kai Murukku

Kuchen - Cake Tips உருண்டை‌க் கறி குழம்பு ஒடியல் கூழ் ஒடியல் பிட்டு கடலை பருப்பு பகோடா பகோடா வெண்பொங்கல்

CHENNAI: C.K. Gariyali, Principal Secretary to the Governor, had only one complaint. "As I am a vegetarian, I am not able to eat some of the best dishes here ... " Going by her comments, and that of the other guests, the `Tamilaga Unavu Tiruvizha' (Festival of foods of Tamil Nadu) at the MGR Institute of Hotel Management and Catering last week was a grand success. The annual food festival organised by the college on Friday featured over 30 recipes, a majority of them non-vegetarian. It was a spread to do justice to Tamil cuisine: Kancheepuram idly, Tirunelveli halwa, Pudukkottai idiyappam, Thengapal and Namakkal Vadai, among others, for vegetarians. For non-vegetarians, the fare included Chennai meen kozhumbu , Erode mutton chukka, Ramanathapuram era varuval, Nagapattinam sura puttu, Sivagangai Chettinad koli kolambu. Finally, all these washed down with piping Kumbakonam degree coffee. Institute principal K. Damodharan (Chef Damu), college chairperson D. Meenakshi Ammal and managing trustee A.N Radhakrishnan were at hand to look after the guests.

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The Cuisine of Tamil Nadu: Beyond Sambar and Filter Coffee

Tamil Nadu, the southern-most state of India, is known for its rich cultural heritage and magnificent temples that stand tall in its various cities and towns. Culture is deeply rooted among the Tamilians with most of them involved in one art form or the other like Carnatic music or classical dance, or even preparing traditional food items in the strictly prescribed manner. The cuisine of Tamil Nadu is a reflection of the various influences that the state has come to assimilate over the centuries. From the early Cholas to the Marathas of Tanjore, each dynasty left a mark on this exquisite cuisine. With an equal number of vegetarian and non-vegetarian dishes, this cuisine is famous for its simplicity, rich flavours, and generous use of spices.

Geography and staples

As seen in the other states of India, the traditional food items of Tamil Nadu too are shaped by the geographical location of the state. Sangam Literature, the earliest known literature of South India, has poems that talk in depth about the five landscapes that ancient Tamil land could be divided into. These were: Kurinji (the mountainous region), Mullai (the forest region), Marutham (agricultural land), Neytal (seashore), and Palai (deserted land). Depending on each of these regions, the dishes and the ingredients used in the cuisine varied.

Agricultural land in Tamil Nadu

Paddy in Tamil Nadu

Owing to the fertile land in the delta region, the cultivation of paddy has been abundant in Tamil Nadu. A popular saying among the Tamilians is that the land under the Cholas was fertile to such an extent that there one did not need a plough for harvesting. Today, different varieties of rice are grown in Tamil Nadu and it continues to dominate all three meals of the day.

Features and Signature Dishes

Tamil Nadu cuisine is a combination of different flavours from a mild tangy Sambar to a dose of hot and spicy Rasam . The cuisine is majorly dominated by the use of rice, lentils, spices such as tamarind, coriander, chili pepper, cinnamon, curry leaves, cardamom, coconut and much more. Different types of fish, chicken and meat curries also form a major part of the cuisine. A ubiquitous ingredient used in dishes is coconut.

One of the most popular dishes in this cuisine is the Pongal . The word pong means to boil. The dish is made of boiled rice, seasoned with pepper, cumin seeds and dry lentils. Interestingly, the most important festival among the Tamilians is also called Pongal . This harvest festival marks the start of a new year. An important part of the rituals in this festival is preparing the dish, Pongal . Pongal are of different types: Sarkarai Pongal made of jaggery, Milagu Pongal made of black pepper and moong dal , and Puli Pongal made of tamarind, to name a few.

Sarkarai Pongal

Common breakfast items of the Tamil Nadu cuisine are Idli, Dosai, Upma, Pongal, Sevai, Uttapam and Vada . Idlis and Dosas are best had with Sambar or even with the different types of chutneys that the Tamil Nadu cuisine is popular for. Breakfast and dinner are often lighter meals of the day, whereas lunch is a more elaborate affair with a good portion of rice accompanied by curries, Sambar, Rasam (a spicy tamarind juice made using pepper and other spices), Poriyal (a dish made of different vegetables), and More Kulambu (curd and spices with coconut) or Puli Kulambu (a spicy sour curry with vegetables and tamarind). For non-vegetarians, the meal includes fish, chicken or meat curry.

A typical breakfast platter: Idli, Dosa, Vada, Sambar

Uttapam , a typical breakfast dish

Marathi Influence

One curry that has gained popularity across borders and without which Idlis and Dosas or even rice seems incomplete, is the ever-famous Sambar ! Sambar has a peculiar history of origin. This dish made of lentils and vegetables, which is popular throughout South India, is said to be of Marathi origin. When the Marathas took over Tanjavur in the 17th century, they brought with them their culture, a major part of which was their dietary practices. It is said that Sambhaji, Chhatrapati Shivaji’s son, was a great cook himself. When he tried to create Amti , a popular dish of Maharashtra, in the kitchen of Tanjavur, the one special ingredient that was unavailable was kokum . Kokum was substituted with tamarind and what turned out to be a revised version of Amti , came to be known as Sambar . Many Tamil Brahmins, native to Tanjavur disagree with this theory. Many Tamilans believe that a curry similar to that of sambar existed centuries before the advent of the Marathas. Though originally, the curry was made using moong dal it later got replaced with tur dal . Nevertheless, it is an undeniable fact that the Marathas had a great influence on the cuisine of the region. Thus emerged, a distinct cuisine called the Tanjore Maratha Cuisine. A few specialities of the Tanjore Maratha cuisine are Kesari Maas, Sunti, Thona Thona and Mango Gojju .

Sambhaji, the eldest son of the Maratha ruler, Chhatrapati Shivaji

Popular spices

Regional Specialties: The Chettinad Cuisine

Different regions of Tamil Nadu have their own specialities. Areas such as Madurai and Tirunelveli are popular for some of the mouth-watering non-vegetarian dishes made of chicken, meat and fish. Parotta , a flatbread made of flour is a delicacy that is best had with a spicy chicken or meat curry. One of the famous beverages of Madurai is the Jigarthanda , made of milk, almond gum and sugar. Other specialities of the region include Muttaporottai, Paruthi Paal and Karidosa . Some areas in the Kanyakumari district are known for their fish preparations. Surrounded by the Indian Ocean, Bay of Bengal and the Arabian sea, fish is available in abundance.

Chettinad cuisine, known for its spicy curries and the extensive use of chicken and meat, has gained popularity throughout India. The Chettinad region of Tamil Nadu is inhabited by the Nattukottai Chettiars or the Nagarathars . Historically, they were merchants and traders who had regular interactions with foreign countries such as Ceylon (now Sri Lanka) and Burma. It is said that the Chettiars originally belonged to the coastal region of Tamil Nadu but a major flood had them shift their base to the current, dry and deserted region. Chettinad is one of the driest regions of the state and this feature is reflected in the traditional recipes of Chettinad cuisine.

Authentic Chettinad recipes use sun-dried vegetables and sometimes even sun-dried meat, given the dry environment of the region. Another characteristic feature of this cuisine is the generous use of oil and spices such as milagai (chillies), karu milagu (peppercorn), pattai (cinnamon) and puli (tamarind). The non-vegetarian dishes are primarily made of chicken, mutton and seafood. The most popular dish is the Chettinad chicken which has now found its way to the menus of some of the best restaurants in the country. This chicken curry leaves a slight hint of the spicy pepper lingering in the mouth.

Though known for its spicy, non-vegetarian dishes, the cuisine also has a wide variety of vegetarian items. The Chettiars were originally vegetarians but as most of them were traders and merchants, they brought with them cultures and traditions of foreign lands which, over time, reflected in their cuisine. Popular vegetarian dishes include different types of Paniyaram: Vellai Paniyaram, Paal Paniyaram, Kuzhi Paniyaram, and other items such as Idiappam, Uttappam, Kandharappam and Mango Pachadi .

Chettinad Chicken

Chettinad style prawn masala

Mango Pachadi

Filter coffee

The Iconic Filter Coffee

The Tamil cuisine is known for traditional methods of preparing dishes. This is quite evident in the preparation of the beverage that the Tamilians are fond of, the renowned filter coffee. In most households of Tamil Nadu, the day cannot begin without a glass of hot filter coffee. It is said that preparing this beverage is an art. All the measurements, from the amount of milk to the amount of sugar that goes into making it, have to be very precise. The method is simple. The coffee beans are first roasted and then ground. Then the powdered coffee is put in the filter set along with hot boiling water and allowed to sit for a few minutes. The decoction is then added to milk and sugar.

The best way to have filter coffee is to pour the coffee from the glass to the dabarah (small bowl) swiftly and again, from the dabarah to the glass and continue this process a few times till the coffee becomes frothy.

Eating on a Banana Leaf: An Enduring Tradition

Most dishes prepared today still attempt to follow the traditional recipes that have been passed down over generations. Despite all the changes in eating patterns and dietary practices, a pristine tradition that continues even today is eating on a banana leaf on important ceremonies and occasions. On special occasions, a full course meal is served on a banana leaf called Virundhu Sappadu which includes Payasam , pickles, Appalams, Pachadi , different types of rice dishes such as tamarind rice, lemon rice or coconut rice, plain rice, Sambar, Rasam, Poriyal, curd or buttermilk . Every auspicious meal is begun with a sweet followed by rice and other curries and concluded with a curd-based dish. This one meal is all that one needs to experience the different flavours of the Tamil Nadu cuisine.

Tamil Nadu cuisine is no longer confined to the state itself. What originated within the city of Tanjavur - the famous sambar, has become a staple dish of South Indian cuisine. The other states and regions might have adapted variations of the popular dishes of Tamil Nadu, but the traditional recipes and methods of preparation seem to have stayed within the state.

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FAST FOOD CULTURE AMONG ADOLESCENTS: STUDY WITH SCHOOL PUPILS IN CHENNAI METROPOLITAN

2022, International Research Journal of Modernization in Engineering Technology and Science

Most people living in big cities like Chennai nowadays are inclined towards the habit of eating fast food. It is mainly school children and college students who have the habit of consuming this fast food. Most of these fast food outlets are located outside government schools or on the way to schools and colleges. Almost all the customers in these fast food outlets are students. According to Singh, M. and Mishra, S. (2014), Students prefer the fast food though it is spicy and hot. Kaushik, et al. (2011) Fast food has become a significant part of most children's and adolescents' diets. The marketing strategies and peer pressure influence children. They use polythene paper to serve fast food. Many research articles from around the world have been published as evidence that when transferring hot food in polythene bags or paper, its nature changes due to heat, so it can affect the health of those who eat it. The researcher's opinion is that we should follow Dr. Abdul Kalam's words and that today's students are the future of tomorrow's India in life. The survey method was conducted in November 2021 in four areas in Chennai and a total of 200 students from Class VIII to XII participated in the study. 76% of the students eat fast food regularly and the rest 24% eat occasionally. .This study will explain how our food habits are changing and moving towards fast food culture.

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Clinical Epidemiology and Global Health

vijay dhange

Cognizance Journal of Multidisciplinary Studies (CJMS)

Cognizance Journal Multidisciplinary Studies

This study aimed at food without which no human being can live. Food has been a part of our life since the beginning of civilization. However, there have been changes in the taste of food from decade to decade. One of the significant changes that have occurred in the arena of food culture is due to Globalization. Furthermore, it has brought about immense changes in the intervention of fast-food restaurants everywhere in the world. Although, there are some of the factors have shaped the global food chains that emerged as a result of borderless communication and a free market economy. As a consequence, the food chains have given rise to the localization of global food culture. On the other hand, some local chains have emerged by the influence of global food networks. With time, the emergence of these restaurants has changed the pattern of consumption of the youth and the food habit of the whole people of all ages, particularly among youths. Nowadays, the consumption of traditional foods is being replaced by the mass concentration of these restaurants. This study employs a quantitative method that takes purposive sampling to select the population. Data were collected by using the online survey method. A total of 100 samples were collected from the people who consume foods in restaurants. The study results show that the young generation tends to be more influenced by the global food culture. Factors that contribute to their changing behavior patterns of consumption are the internet, social media, T.V., and peer groups. Most youths in Dhanmondi Area mainly tend to look for their favorite meal on different social media sites. The study concludes that how fast food has influenced the youth culture regarding the traditional food consumption by the youths focusing mainly in the Dhanmondi area.

Gargi Saxena

Fast food consumption increase among the college going girls due to its easy availability. Fast food consumption leads to less consumption of fruits vegetables and milk products. Fast foods are easy to access, tastes good and relatively inexpensive so have created a great desire for the college going girls and the young working youth. As the college going girls are more prone to eat fast foods so, the study was aimed to assess the pattern of fast foods consumption and activity pattern of college going girls. The study was conducted on college going girls (18-23 years) of a private University (The IIS University) in Jaipur city. A total of 100 sample size was selected by the random sampling method. The data was collected by questionnaire method to see the frequency of fast food consumption among the college going girls. It was reported that majority of the samples were consuming the fast food on regular basis and they were less physically active. Though the consumption of fast foods had ill effects on the health of the girls and also their productivity but they are consumed at a very high pace.

The Pharma Innovation Journal

Kusum Sukhwal

Introduction: Diet plays a very significant role in growth and development of adolescents, during which the development of healthy eating habits is of great importance. There is a dual burden of under-nutrition and over-nutrition in this age group. Objective of the study: The research study was planned to find out the food practices and fast food consumption among adolescent school girls in urban and semi-urban areas.Methodology: A sample of 240 subjects (120 urban and semi-urban each ) aged 15-17 years were selected purposively from two schools, namely the Maharani Gayatri Devi School, Jaipur and Vinayak Vidhya Peeth School, Bhunas in Bhilwara District of Rajasthan. Data collection was carried out by using a semi-structured, pre-coded questionnaire schedule regarding food practices; and consumption of fast food was assessed by using food frequency questionnaire. Results and conclusion: Regarding their food habits, 47.0% of semi-urban girls were having only milk in their breakfast w...

JOURNAL OF CLINICAL AND DIAGNOSTIC RESEARCH

Manisha Singh

Journal ijmr.net.in(UGC Approved)

The life style of eating habits changes from traditional food to western food that means fast food. India is traditional values of culture, spiritual and different languages. Here different food cuisines are available each and every state has its traditional cuisines of food varieties. The aim of the study is people are conscious’s of eating habits with traditional food are giving importance for fast food of western culture. What makes changes of eating habits of traditional foods to western food? And to identify most of the consumers give preference for taste (or) nutritional foods. Not only the main food evening snacks and drinks also be consider here. The traditional snacks are Murku made up of rice flour, Athirasam made up of rice flour and jaggery, like varieties of snacks which are good for health but, today lot of colored candy’s, potato chips, fat containing bakery items of cake, pups which is made of baking powder, by using preservatives and colored food. Which is not good for health by eating preservative foods and colored food it spoil the health there is a chance of liver failure, cancer, the color food attract the eye only Children and youngster are the main target by the marketing people. Today the youngster feels eating pizza and burger prestige issue than buying the traditional food is oldest habit it also spoil food habits among youngster.

Bhupender Dighliya , Vivek Balyan

Purpose: The purpose of this paper to investigate the food choices of college students and determinates of their food choices. Methods –The paper has qualitative as well as quantitative aspects of research. Primary data has been gathered from the students of Starex University, Gurugram and secondary data have been gathered from various journals, books, magazines and articles. A total 50 students participate in this study. Frequency and percentage method is applied to conclude the quantitative findings. Findings – The study found that college students are mostly like to eat modern food (60%), spicy food (78%), and Non-Vegetarian food (60%). The determinates of food choices/like; such as – good taste, healthful food, good nutrition, hygienic, low cost, good quality and convenience food found very important for choose/like a food. Conclusions & Significance – It has been concluded that college students like to eat modern food such as Chowmin, burger, and sandwiches etc. The change has also been registered due to the Life style changes and the duality of the income in the households. The study is significant for the caterers of colleges to cater the students. It is helpful for them decided their menu to serve in their cafeteria. Introduction & Background of the Study The Indian life style has changed tremendously since independence. Food and taste has followed the same trend of change. As food is an important part of one's life style. It is said some people eat to live and some people live to eat. Industrialization of food industry has changed our plate; earlier fresh food constituted most of our meal, whereas now it has been replaced with processed food. Food choices among the college students vary from their culture, family background, society and living standard. (Greaney, Less et al. 2009, Nelson, Kocos, Lytle, Perry, 2009, Cluskey & Grobe, 2009). Eating behavior of student have been found to be affected by several different factors such as availability of time, discipline, self-control, society, price, budget limit, option available etc. However, the findings are related to U.S.A and remain silent on the students' background or education qualification. It has been observed that college students prefer to eat fast-food mostly. These constraints may have affected the outcomes Nagla (2007) concluded that the consumption pattern is changing in Indian household; green leafy vegetables are least preferred may be due the length of time consumed during the preparation process, viz. cleaning, washing, chopping, and finally, the cooking. In addition to this, method of preparation and cooking has become more and more advance with the use of ultra-modern equipments and fuels. Anand (2011) in her study investigated the variable affecting fast food performance of customers in India. The study revealed that the key elements laying the impact on the consumers food choice were passion for dining out, socialize, ambience and the taste for students pursuing the school and higher education along with the convenience for dual-income families in urban India. Boek (2012) investigated the determinants of Students' Food Choices on a College Campus. The study found that the students' preferences for food are positively associated with their gender and profiles. She revealed that among these, male's student consider cost, taste and quality while choosing food over quality and nutritional value. However, in case of white students showed different preference than others, location of food outlet and nutritional value of food were found to affect by gender of students.

Mihiri Munasinghe

IOSR Journals publish within 3 days

Fast foods are the foods which can be prepared and served quickly. Fast foods are gaining popularity across India due to globalisation, busy work schedules, hectic lifestyle and so on. The younger generation consume fast foods more than the older people. The demographic factors of the customers play an important role in buying and spending decisions of fast foods. This article is aimed at understanding the demographic profile and consumption patterns of fast foods among college students in Lunglei town in Mizoram, a small state in North East India. The data were collected by administering a structured questionnaire from the sample of 150 college students. The sample was drawn equally from three colleges in Lunglei town. This study reveals that around 40% of male respondents and around 60% of female respondents belonged to urban area. Over 45% of the respondents' parents were government servants, followed by cultivation (18%), and 17.33% of the respondents' parents were businessmen and self-employed. Most of the respondents belonged to middle class families. Nearly 88% of the respondents have larger families with five or more number of family members. In this context, the prospective researchers may go for research into different areas of buying behaviour in respect of fast foods which would be relevant from the view point of the marketers, the health authorities and the sociologists.

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எனக்கு பிடித்த உணவு கட்டுரை-My Favorite Food Essay in Tamil-தோசை கட்டுரை

எனக்கு பிடித்த உணவு கட்டுரை-My Favorite Food Essay in Tamil -Essay About Dosai:- பிடித்த உணவை இன்று நாம் சுலபமாக இணையம் வாயிலாக நமது வீட்டிற்கு வரவழைக்க முடிகிற இந்த காலத்தில் ,எனது அம்மா தனது கையால் மாவரைத்து தேங்காய் சட்னியுடன் பரிமாறிய தோசையே எனக்கு பிடித்த உணவு ஆகும்.

நான் சிறுவனாக இருந்த காலத்தில் இருந்து எனது அம்மாவின் சமையலின் ருசியை வெகுவாக அனுபவித்து வந்துள்ளேன்.எங்கள் குடும்பத்தில் ஒவ்வொருவருக்கும் வெவ்வேறு பண்டங்கள் அல்லது உணவுக வகைகள் பிடிக்கும் என்றாலும் எனது அம்மா சுடும் தோசைக்கு எங்கள் குடும்ப உறுப்பினர்கள் அனைவரும் அடிமை.பக்குவமாக ஒவ்வொருவருக்கும் பிடித்த வகையில் தோசை சுடும் என் அன்னையின் அன்புக்கு ஈடு இணை கிடையாது.

சிறுவயதில் ஹோட்டல்களில் பரிமாறப்படும் முறுகல் தோசை எனக்கு ரொம்ப பிடிக்கும் ,எனவே எனது அன்னை எனக்கு தனியாக முறுகல் தோசை சுடுவார் ,ஆனால் எனது தங்கைக்கு தடிமனான தோசையும் ,எனது தந்தைக்கு வெங்காயம் போட்ட தோசையும் ,எனது தாத்தாவிற்கு மிளகாய் பொடி தூவிய தோசை என அவர் தோசை சுடுவதே தனி அழகாக இருக்கும்.

இன்றைய அறிவியல் கால கட்டத்தில் வெவ்வேறு விதமான துரித உதவுங்கள் வந்துவிட்ட பொழுதும் ,அவற்றிக்கு இணையாக தோசையின் பரிணாமமும் அமைந்துள்ளது.குறிப்பாக காளான் தோசை ,முட்டை தோசை ,மசாலா தோசை என்ற பொதுவான தோசை வகைகளுடன் பன்னிர் தோசை ,சேண்ட்விட்ச் தோசை , கிரில்ட் தோசை என புது வகை தோசைகள் வந்து எனது பிரியமான தோசையை வாழ்நாள் முழுவதும் உண்ண வழிவகை கிடைத்துள்ளது.

எங்கு பயணம் செய்தாலும் புதிய இடங்களில் கிடைக்கும் உணவுகளின் தரம் மற்றும் அது செய்யும் உடல் உபாதைகள் பற்றிய கவலைகள் எனக்கு இல்லை ,ஏனென்றால் சுமாரான திறமையுடைய சமயலாளர் கூட மிக சுவையான தோசை மற்றும் சட்னியை செய்து விட முடிகிறது, தோசை செய்ய ஆகும் செலவு மிக மிக குறைவு என்பதால் தேவையில்லாத கலப்படம் தவிர்க்க படுகிறது.எனவே குழந்தைகளை வெளி இடங்களுக்கு கூட்டி செல்லும் பெற்றோர்கள் தோசையையே தங்கள் குழந்தைகளுக்கு கொடுக்கின்றனர்,மேலும் குழந்தைகளுக்கு பிடித்த வகையில் வித விதமான அலங்காரங்களுடன் தோசை பரிமாற படுவதால் ,மேலை நாடுகளை பின்பற்றி தயாரிக்க படும் உணவுகளை காட்டிலும் தோசையே பாதுகாப்பான உணவு என்றும் கூறலாம்

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நீதா அம்பானி "பரம்பரா" இசை நிகழ்வை குரு பூர்ணிமா அன்று நிறுவினார் ,அதில் திருபாய் அம்பானிக்கு மரியாதையை செய்யப்பட்டது

முயற்சி திருவினையாக்கும் கட்டுரை-essay on efforts, related articles, துரித உணவுகள் நன்மை தீமைகள் – fast food advantages and disadvantages, 5g நன்மை தீமைகள் – 5g pros and cons, கல்வி கண் திறந்தவர் கட்டுரை – essay about k kamarajar in tamil – காமராஜர் கட்டுரை.

கல்வி கண் திறந்தவர் கட்டுரை – Essay About K Kamarajar in Tamil – காமராஜர் கட்டுரை June 28, 2023

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The Influence of Globalization on Food Culture

Globalization has transformed many aspects of modern life, including the way we eat and think about food. The spread of fast food chains, international cuisine, and fusion dishes around the world has had a significant impact on food culture, leading to both homogenization and diversity. In this article, we’ll explore the influence of globalization on food culture and the ways in which it has changed our culinary landscape.

The Spread of Fast Food Chains

The spread of fast food chains, such as McDonald’s and KFC, has been one of the most visible impacts of globalization on food culture. These chains have become ubiquitous around the world, offering a standard menu of fast and convenient food options. While this has led to a homogenization of food culture, it has also provided opportunities for cross-cultural exchange and the introduction of new food ideas.

International Cuisine

Globalization has also led to the spread of international cuisine, with restaurants offering a range of dishes from around the world. This has created opportunities for people to experience new flavors and ingredients, and has led to a blending of culinary traditions. International cuisine has also provided a platform for cultural exchange and understanding, promoting a more inclusive and diverse approach to food culture.

Fusion Dishes

Fusion dishes, which blend ingredients and cooking techniques from different cultures, have become increasingly popular in recent years. This has led to the creation of new and unique flavor combinations, reflecting the dynamic and evolving nature of food culture. Fusion dishes have also provided opportunities for cross-cultural exchange and understanding, promoting a more inclusive and diverse approach to food culture.

The Impact on Traditional Food Culture

The influence of globalization on food culture has had a significant impact on traditional food culture, with some fearing the loss of local and regional culinary traditions. As people become more accustomed to fast food and international cuisine, traditional dishes and recipes may be forgotten or lost. However, globalization has also provided opportunities for the preservation and sharing of traditional culinary practices, through the use of social media and other digital platforms.

Globalization has had a significant impact on food culture, leading to both homogenization and diversity. The spread of fast food chains, international cuisine, and fusion dishes has transformed the way we eat and think about food, creating new opportunities for cross-cultural exchange and understanding. By understanding the influence of globalization on food culture, we can appreciate the diverse and dynamic nature of culinary traditions, while also working to promote a more sustainable and inclusive approach to food culture.

Recipe for Success: Harnessing Food Trends in Your Restaurant Menu

Print Recipe 🖨 Save Recipe PDF 📄 Food trends come and go, but one thing that never goes out of style is a delicious meal. As a restaurant owner or chef, it’s essential to stay up-to-date with the latest food trends to keep your menu fresh and exciting for your customers. Harnessing food trends can be game-changing for your business as it allows you...

Food Trends Explained: An Analysis of the Reasons Behind Their Popularity

Print Recipe 🖨 Save Recipe PDF 📄 Food trends are constantly evolving and changing, with new dishes and ingredients capturing the public’s attention and going viral on social media. From avocado toast to cloud bread, food trends can become cultural phenomena that inspire home cooks and professional chefs alike. In this article, we’ll explore the reasons behind the popularity of food trends and what...

Senior Editor at CyrusRamsey.com A seasoned journalist and an enthusiastic food lover, Brian Bateman serves as the Senior Editor for CyrusRamsey.com, where he marries his passion for storytelling with his love for all things culinary.

Brian brings with him a wealth of experience in the digital publishing industry and an insatiable appetite for uncovering the world's best dining experiences.

When he isn't tasting his way around the globe or writing about it, Brian enjoys honing his cooking skills and experimenting with international cuisine in his home kitchen. He firmly believes that understanding the process of creating a dish enhances the experience of consuming it.

In addition to his adventures in journalism and culinary exploits, Brian is also a skilled website developer and a passionate community organizer. A self-taught coder, he enjoys building and optimizing websites in his spare time, always keen to learn about the latest digital trends.

This interest extends to social media, where he runs the largest food-centric group in Wisconsin: Milwaukee Foodie. https://www.facebook.com/groups/milwaukeefoodie boasts over 140,000 members, is a lively platform where fellow food enthusiasts from Milwaukee and beyond share their culinary discoveries, restaurant recommendations, and mouthwatering recipes.

It's a testament to Brian's commitment to fostering a vibrant, interactive foodie community that extends beyond the virtual pages of CyrusRamsey.com, echoing his love for food and people in the heart of America's Dairyland.

Famous Dishes from Different Countries: A Culinary Tour Around the World

Print Recipe 🖨 Save Recipe PDF 📄 One of the most exciting aspects of traveling is the opportunity to explore new cultures and try different cuisines. From spicy street food in Thailand to hearty stews in Ireland, each country has its own unique culinary traditions and famous dishes. In this article, we’ll take a culinary tour around the world and explore some of the…

7 Easy Ways To Save Money On your Holiday Meals

Print Recipe 🖨 Save Recipe PDF 📄 The holiday season is one of the most expensive times of the year, and it can be really discouraging if you don’t have a lot of money to spend on food. But don’t worry! There are plenty of ways that you can make your dollar stretch for your holiday meals if you know where to look. 7…

Mastering Cooking Techniques: Tips for Perfecting Your Dishes

Print Recipe 🖨 Save Recipe PDF 📄 Cooking techniques are the foundation of creating delicious and well-prepared meals. They are the essential skills that help you transform raw ingredients into mouth-watering dishes. In this article, we will discuss some basic cooking techniques that will help you take your cooking to the next level. Sear meat for added flavor and texture Searing is a technique…

Characteristics Of Fine Dining Establishments

Print Recipe 🖨 Save Recipe PDF 📄 Fine dining establishments are known for providing a luxurious and upscale dining experience. They are distinguished by their attention to detail, with a focus on creating an elegant and sophisticated atmosphere. In this article, we’ll explore the characteristics of fine dining establishments. Ambience The ambience of a fine dining establishment is a key characteristic. The décor is…

Chicago’s Flavor Symphony: Exploring the Windy City’s Culinary Wonders

Print Recipe 🖨 Save Recipe PDF 📄 Chicago, a city renowned for its bold architecture and rich cultural tapestry, is also a haven for food enthusiasts. Known far and wide for its deep-dish pizza and iconic hot dogs, Chicago’s culinary scene goes far beyond these beloved classics. The city’s diverse neighborhoods offer an array of gastronomic delights, from high-end dining to street food gems….

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David Moscow travels the world to discover deliciousness From Scratch

By cristine struble | feb 29, 2020.

David Moscow featured in the FYI show "From Scratch" photo provided by FYI

Have you wondered why some meals just taste better? David Moscow goes on a food adventure in the new show From Scratch and uncovers the secret to delicious food.

Sometimes the most memorable meals have a story behind them. David Moscow discovers the stories behind the food can and do create the most delicious dish. In the new television series, From Scratch , this culinary adventure can encourage foodies to explore the beauty of making food from scratch.

While the home kitchen holds a bounty of deliciousness, sometimes convenience overtakes cooking from scratch. When a cook takes the time to use quality ingredients, appreciate the craftsmanship and uncover the passion behind the ingredients, that meal can become more than just sustenance. It can become a gift.

In the new FYI series , From Scratch , David Moscow goes on a culinary journey. As he travels the world, David seeks to recreate a chef’s recipe. But, this show is more than just cooking. David explores the stories behind each of those ingredients. Through this culinary adventure, people see that food is intertwined with a country’s history and culture.

Many people might know David Moscow from his feature film debut in Big . Over the years he has numerous film, television and stage credits. Additionally he co-developed and co-produced the first stage production of In the Heights and has produced several films. In this new FYI show, he puts himself into the food world.

In the first ten episodes of From Scratch , David dives into a culinary world that many foodies would dream to discover. Even though more people are appreciating farm to table cuisine, David takes that approach to the source. From milking a cow to make butter to foraging for the perfect ingredient for a dish, the show proves that ingredients bring the story of food to the table.

Recently, David Moscow graciously answered some questions about his new show, From Scratch . While some people may not have the opportunity to go on this extraordinary culinary adventure, the lessons learned from his experience can be brought to any home cook’s table.

Cristine Struble: Many Americans are focused on convenient food (or delivery, grab & go), how can your show get people to discover the deeper connection that food can bring a person?

David Moscow: While sourcing ingredients is definitely hard and hard to find time for in our demanding days/schedules, it also can be quite fun and sometimes even exciting. These thrills are present all across the season. But they also sit right up alongside the simple pleasures of wandering in the woods looking for mushrooms or fishing on a river under a midnight sun. The hope is that our show will shake that love of nature and the joy that come with work particularly when it ends in a pizza pie.

CS: There is a growing movement to know your farmer or know where food comes from – do you think that people are understanding that where food comes from impacts the how food tastes?

DM: There are a couple oppositional things happening at once. At the same time that a few people are able to take the time and money to know where our food is coming from, the majority are becoming even more removed through delivery apps and the growth of fast food. Thoughtless eating has never been such a problem. BUT we are only a generation or two away from a healthy interaction with the food we eat. And I do think that all people still pine for making fresh food and eating it with friends around – something that is innately part of being human.

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CS: As you traveled the world, did you find that food traditions are stronger in some countries?

DM: I found that there was a direct relationship with free time, a social safety net and strong food traditions. Places like Iceland, Sardinia and Finland have little fast food and place great importance in the people who harvest and source the meals they eat. Some of the other places are fighting to keep their traditions alive in the face of the cheap fast food everywhere in modern life.

CS: While many people think that global cuisines are very different, there are often some underlying similarities. What similarities surprised you the most?

DM: When building the episodes for the show, we found that there aren’t that many major ingredients across the planet. A huge chunk of what we eat are grass, seeds, fish and few other animals. And we eat these things with the help of fire or fermentation. Cooking meat on a grill and making alcohol out of fermenting food is everywhere.

CS: This show seems to encourage people to better understand the food and culture connection. What’s one easy way to start that type of food conversation on the typical family home?

DM: I think apple picking (or any kind of fruit picking) as a family outing is an amazing starting point. It gets you out in the fresh air and gets your blood flowing – and I’ve never met anyone who doesn’t like a crisp apple pulled from a tree. During the shoot I sat my son down in a strawberry patch to graze before he could walk. The act of picking and eating with his own hands has had a lasting effect. Strawberry was one of his first words and still to today is his favorite fruit to eat.

CS: You travel the world in this series. Which location was your favorite? Which meal was your favorite?

DM: Each one of the places I went was a spot I had dreamed of going and each has a special place in my heart. How can I compare going on a safari in South Africa vs taking a boat off the Amalfi coast. I would say the same with the food. I had the best pizza on the planet and the best tacos. I had incredible Icelandic seafood and Finnish lake fish. They each stand alone.

If you would like to follow along with David Moscow’s culinary adventure, From Scratch airs on FYI and can be streamed online. New episodes air on Sundays at 6 p.m. ET/ 5 p.m. CT.

6 Gordon Ramsay recipes inspired by Gordon Ramsay Uncharted. light. Related Story

Do you know the story behind the ingredients on your plate? Take the time to appreciate the flavor, the story and the journey when cooking is made from scratch.

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A look at Russian scholarship of the Tamil language

An inscription in a temple in Thanjavur. Russian linguists have long shown a deep interest in Tamil.

A growing interest in India’s wide range of languages in the 19 th and 20 th centuries led to several Russian scholars conducting research on the Tamil language. Russian orientalist Vladimir Makarenko, who co-compiled the first Russian-Malayalam and Russian-Kannada dictionaries and was a Tamil scholar, presented several papers on the Tamil language, most notably on Tamil loan words in Southeast Asian languages and South Indian cultural influences in Southeast Asia.

Russian publications on the Tamil language

Tamil was popularized among the scholar community in St. Petersburg in the late 19 th century by two Dravidologists- Karl Graul and Sergey Bulich.

“Bulich published a two-volume Account of the History of Linguistics in Russia, gathered a big collection of works on Dravidian linguistic and wrote several articles on Tamil, Telugu and Malayalam languages,” Makarenko wrote. “The most interesting is the article ‘The Tamil Language,’ where Bulich paid much attention to colloquial Tamil (koduntamil). “

Russian research on Tamil continued through the 20 th century. The Soviet government, which was eager to build ties with India, encouraged scholars to learn more about Dravidian languages. One of the Tamil language’s best friends in Moscow in the 20 th century was Mikhail Andronov, who wrote ‘A grammar of modern and classical Tamil’ in 1961, ‘The etymology of Tamil, Dravidian’ in 1977 and ‘A comparative grammar of the Dravidian languages in 1978.’ He was also among the first academicians to write a book on the Brahui language, a Dravidian language spoken in Baluchistan.

To Talk With Putin or Iran, the West Turns to the World’s Nuclear Inspector

Rafael Grossi took over the International Atomic Energy Agency five years ago at what now seems like a far less fraught moment. With atomic fears everywhere, the inspector is edging toward mediator.

Credit... Hilary Swift for The New York Times

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By David E. Sanger

David E. Sanger is a White House and national security reporter and the author, with Mary K. Brooks, of “New Cold Wars: China’s Rise, Russia’s Invasion and America’s Struggle to Defend the West,” from which parts of this article are adapted.

May 15, 2024

Rafael Grossi slipped into Moscow a few weeks ago to meet quietly with the man most Westerners never engage with these days: President Vladimir V. Putin of Russia.

Mr. Grossi is the director general of the International Atomic Energy Agency, the United Nations’ nuclear watchdog, and his purpose was to warn Mr. Putin about the dangers of moving too fast to restart the Zaporizhzhia nuclear power plant, which has been occupied by Russian troops since soon after the invasion of Ukraine in 2022.

But as the two men talked, the conversation veered off into Mr. Putin’s declarations that he was open to a negotiated settlement to the war in Ukraine — but only if President Volodymyr Zelensky was prepared to give up nearly 20 percent of his country.

A few weeks later, Mr. Grossi, an Argentine with a taste for Italian suits, was in Tehran, this time talking to the country’s foreign minister and the head of its civilian nuclear program. At a moment when senior Iranian officials are hinting that new confrontations with Israel may lead them to build a bomb, the Iranians signaled that they, too, were open to a negotiation — suspecting, just as Mr. Putin did, that Mr. Grossi would soon be reporting details of his conversation to the White House.

In an era of new nuclear fears, Mr. Grossi suddenly finds himself at the center of two of the world’s most critical geopolitical standoffs. In Ukraine, one of the six nuclear reactors in the line of fire on the Dnipro River could be hit by artillery and spew radiation. And Iran is on the threshold of becoming a nuclear-armed state.

“I am an inspector, not a mediator,” Mr. Grossi said in an interview this week. “But maybe, in some way, I can be useful around the edges.”

Mr. Grossi’s hands writing on official documents on his desk.

It is not the role he expected when, after a 40-year career in diplomacy that was focused on the nuts and bolts of nonproliferation, he was elected director-general of the agency by the barest majority after the sudden death of his predecessor, Yukiya Amano . That was “before anyone could imagine that Europe’s largest nuclear power plant would be on the front line of a war,” he said in one of a series of conversations at the agency’s headquarters in Vienna, or that Israel and Iran would exchange direct missile attacks for the first time in the 45 years since the Iranian revolution.

Today he has emerged as perhaps the most activist of any of the I.A.E.A.’s leaders since the agency was created in 1957, an outgrowth of President Eisenhower’s “Atoms for Peace” program to spread nuclear power generation around the globe. He has spent most of the past four and a half years hopping the globe, meeting presidents and foreign ministers, pressing for more access to nuclear sites and, often, more authority for an organization that traditionally has had little power to compel compliance.

But along the way, he has been both a receiver and sender of messages, to the point of negotiating what amounts to a no-fire zone immediately around Zaporizhzhia.

Mr. Grossi has his critics, including those who believe he acted beyond his authority when he stationed inspectors full-time in the embattled plant, at a moment when armed Russians with little knowledge of nuclear power were patrolling the control room. He was also betting that neither side would want to attack the plant if it meant risking the lives of United Nations inspectors.

It worked. Jake Sullivan, President Biden’s national security adviser, recalls being so concerned about a nuclear disaster early in the Ukraine conflict that he had the head of the National Nuclear Security Administration on the phone describing what would happen if a reactor was struck and a deadly radioactive cloud wafted across Europe. “It was a terrifying scenario,” he said later.

Two years later, “we are moving into a period of protracted status quo,” Mr. Grossi said. “But from the beginning I decided I could not just sit on the sidelines and wait for the war to end, and then write a report on ‘lessons learned.’ That would have been a shame on this organization.”

On the Battlefield, an Unusual Inspection

The I.A.E.A. was created to do two things: keep nuclear power plants safe and prevent their fuel and waste product from being spirited away to make nuclear weapons. Agency inspectors don’t search for or count the weapons themselves, though many in Congress — and around the world — believe that is its role.

Mr. Grossi was born in 1961, four years after the agency’s creation. He started his career in the Argentine foreign service, but his real ambition was to run the I.A.E.A., with its vast network of highly trained inspectors and responsibility for nuclear safety around the globe. It was a burning ambition.

“I feel like I prepared for this my whole life,” he said in 2020.

Many might wonder why. It is the kind of work that traditionally involves lengthy meetings in bland conference rooms, careful measurements inside nuclear plants and setting up tamper-resistant cameras in key facilities to assure that nuclear material is not diverted to bomb projects.

The work is tense, but usually not especially dangerous.

So it was unusual when Mr. Grossi, exchanging his suit for a bulletproof vest, stepped out of an armored car in southeastern Ukraine in late summer 2022, as shells exploded in the distance. He had rejected an offer from the Russians to escort him in from their territory. As a very visible United Nations official, he did not want to lend any credence to Moscow’s territorial claims.

Instead, he took the hard route, through Ukraine, to a wasteland littered with mines and destroyed vehicles. As he neared the plant a Ukrainian guard stopped him, saying he could not go further, and was unimpressed with the fact that Mr. Zelensky himself had blessed the mission.

But after hours of arguments, Mr. Grossi ignored the guard and proceeded anyway, inspecting the plant and leaving a team of inspectors behind to put all but one of its reactors into cold shutdown.

On a rotation, small teams of U.N. inspectors have remained there every day since.

It was the kind of intervention the agency had never made before. But Mr. Grossi said the situation required an aggressive approach. Europe’s largest nuclear complex “sits on the front line,” Mr. Grossi said.

“Not near, or in the vicinity,” he emphasized. “ On the front line.”

In St. Petersburg, a Meeting With Putin

A month after that first visit to the plant, Mr. Grossi traveled to St. Petersburg to meet directly with Mr. Putin, planning to make his case that if the continued shelling took out cooling systems or other key facilities, Zaporizhzhia would be remembered as the Putin-triggered Chernobyl. To drive home the point, he wanted to remind Mr. Putin that, given the prevailing winds, there was a good chance that the radioactive cloud would spread over parts of Russia.

They met at a palace near the city, where Mr. Putin had risen through the political ranks. Mr. Putin treated the chief nuclear inspector graciously, and clearly did not want to be seen as obsessed by the war — or even particularly bothered by it.

Once they dispensed with pleasantries, Mr. Grossi got right to the point. I don’t need a complete cease-fire in the region, he recalled telling the Russian leader. He just needed an agreement that Mr. Putin’s troops would not fire on the plant. “He didn’t disagree,” Grossi said a few days later. But he also made no promises.

Mr. Putin, he recalled, didn’t seem confused or angry about what had happened to his humiliated forces in Ukraine, or that his plan to take the whole country had collapsed. Instead, Mr. Grossi noted, the Russian leader was focused on the plant. He knew how many reactors there were and he knew where the backup power supplies were located. It was as if he had prepared for the meeting by memorizing a map of the facilities. “He knew every detail,” Mr. Grossi said. “ It was sort of remarkable.”

For Mr. Putin, Zaporizhzhia was not just a war trophy. It was a key part of his plan to exercise control over all of Ukraine, and help intimidate or blackmail much of Europe.

When Mr. Grossi met Mr. Putin again, in Moscow earlier this spring, he found the Russian leader in a good mood. He was full of plans to restart the plant — and thus assert Russian control over the region, which Russia claims it has now annexed. Mr. Grossi tried to talk him out of taking the action, given the “fragility of the situation.” But Mr. Putin said the Russians were “definitely going to restart.”

Then the conversation drifted into whether there could be a negotiated settlement to the war. Mr. Putin knew that whatever he said would be conveyed to Washington. “I think it is extremely regrettable,” Mr. Grossi said a few days later, “that I am the only one talking to both” Russia and the United States.

In Iran, an Old Challenge Revived

Dealing with Iran’s leadership has been even more delicate, and in many ways more vexing, than sparring with Mr. Putin. Two years ago, not long after the I.A.E.A. board passed a resolution condemning Tehran’s government for failing to answer the agency’s questions about suspected nuclear activity, the Iranians began dismantling cameras at key fuel-production facilities.

At the time, Mr. Grossi said that if the cameras were out of action for six months or so, he would not be able to offer assurances that fuel had not been diverted to other projects — including weapons projects. That was 18 months ago and since then, the Iranian parliament has passed a law banning some forms of cooperation with agency inspectors. Meanwhile, the country is steadily enriching uranium to 60 percent purity — perilously close to what is needed to produce a bomb.

Mr. Grossi has also been barred from visiting a vast new centrifuge plant that Iran is building in Natanz, more than 1,200 feet below the desert surface, some experts estimate. Tehran says it is trying to assure that the new facility cannot be bombed by Israel or the United States, and it insists that until it puts nuclear material into the plant, the I.A.E.A. has no right to inspect it.

Last week, Mr. Grossi was in Tehran to take up all these issues with the foreign minister, Hossein Amir Abdollahian, and with the head of Iran’s atomic energy agency. It was just weeks since Iran and Israel had exchanged direct missile attacks, but Mr. Grossi did not detect any immediate decisions to speed up the nuclear program in response.

Instead, Iranian officials seemed pleased that they were being taken seriously as a nuclear and a missile power in the region, increasingly on par with Israel — which already has a small nuclear arsenal of its own, though one it does not officially acknowledge.

There was some discussion of what it would take to revive the 2015 nuclear deal that Iran signed with the Obama administration, though Biden administration officials say the situation has now changed so dramatically that an entirely new deal would be required.

“I suspect,’’ Mr. Grossi said this week, “I will be back in Tehran frequently.”

David E. Sanger covers the Biden administration and national security. He has been a Times journalist for more than four decades and has written several books on challenges to American national security. More about David E. Sanger

Our Coverage of the War in Ukraine

News and Analysis

With his army making advances in Ukraine and his political grip tightened at home, President Vladimir Putin of Russia arrived in Beijing in search of another win: more support from his “dear friend,” Xi Jinping .

The Biden administration is increasingly concerned that Putin is gathering enough momentum to change the trajectory of the war.

Secretary of State Antony Blinken sought to reassure Ukrainians that they could weather an ominous new Russian offensive and count on long-term support from the United States and its European allies.

World’s Nuclear Inspector: Rafael Grossi took over the International Atomic Energy Agency five years ago at what now seems like a far less fraught moment. With atomic fears everywhere, the inspector is edging toward mediator .

Frozen Russian Assets: As much as $300 billion in frozen Russian assets is piling up profits and interest income by the day. Now, Ukraine’s allies are considering how to use those gains to aid Kyiv .

Rebuilding Ukrainian Villages: The people of the Kherson region have slowly rebuilt their livelihoods since Ukraine’s military forced out Russian troops. Now they are bracing for another Russian attack .

How We Verify Our Reporting

Our team of visual journalists analyzes satellite images, photographs , videos and radio transmissions to independently confirm troop movements and other details.

We monitor and authenticate reports on social media, corroborating these with eyewitness accounts and interviews. Read more about our reporting efforts .

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