'Yoga for All' event by TNIE turns Dehradun into holistic health hub on 11th International Yoga Day
DEHRADUN: The serene city of Dehradun resonated with the spirit of wellness and national pride on Saturday as it proudly marked the 11th International Yoga Day. Hundreds gathered for a special program aptly titled 'Yoga for All,' transforming the Officers' Club auditorium into a vibrant hub of holistic health.
Organised by the Event Express division of The New Indian Express Group, the event at the Officers' Club auditorium in Yamuna Colony drew participants from all walks of life – students, professionals, homemakers, and senior citizens – all united in their commitment to the ancient Indian discipline.
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Garden beet and tomato salad Recipe by Chef Suriya Vikrant Sharma, Executive Sous Chef, Seb's Farm, RAAYA by Atmosphere Garden beet and tomato salad is the perfect leafy salad you were looking for to add to your diet.(PC: Seb's Farm, RAAYA by Atmosphere) Ingredients Beetroot Yellow and red cherry tomato Lettuce Super seeds Balsamic Basil oil Method Roast or boil the beetroot until tender, then slice. Halve the yellow and red cherry tomatoes. Toss the beetroot, tomatoes, lettuce, and super seeds together. Drizzle with balsamic and basil oil just before serving 3. 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Helengeli fitness salad Recipe by Chef Vipul Singh, Chef de Partie, Spice Restaurant, OBLU NATURE Helengeli by SENTIDO Helengeli fitness salad is a fresh and nutritious salad.(PC: Spice Restaurant, OBLU NATURE Helengeli by SENTIDO) Ingredients Avocado Cherry tomatoes Beansprouts Lettuce Red kidney beans Olive Strawberries Sunflower seeds Chickpeas Broccoli Barley Half-boiled egg For the dressing: Olive oil Apple cider vinegar Salt & pepper to taste Method: In a small jar, combine olive oil, apple cider vinegar, salt, and pepper. Shake well until fully emulsified. In a large bowl, toss together all the fresh ingredients, including vegetables, legumes, seeds, and fruits. Just before serving, pour the dressing over the salad and toss gently to coat. 6. 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Kopy Leaf Salad Recipe by Chef Ahmed Saain, Chef De Partie at Four Seasons Resort Maldives at Landaa Giraavaru Kopy leaf salad includes a global twist for salads.(PC: Four Seasons Resort Maldives at Landaa Giraavaru) Ingredients 2 large collard green leaves 1 medium onion, sliced ¼ Maldivian chilli (scotch bonnet), thinly sliced ½ lime, juiced 50 g grated coconut (about ½ cup) 10 g rihaakuru (Maldivian fish paste, optional) Salt to taste Method Wash the leaves and remove the stems and midribs. Slice them thinly Add the sliced onions and peppers to a mixing bowl. Squeeze in the lime. Then, using your fingers, squash and squeeze the mixture until the onions soften and release their juices. Add the grated coconut and mix again until everything looks well combined. Then add the rihaakuru and mix again until everything is well combined. Add in the greens and mix until the greens are well coated with the rihaakuru mixture. Taste the salad and adjust the seasoning accordingly. 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