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Mint
10-05-2025
- Mint
How to holiday with kids, pots and pans in tow
Who carries a granite pan and a silicone spatula in their check-in luggage for a three-day trip? The same parent who tucks steel bowls and small spoons into cabin luggage, so that their primary-schoolgoing kids have familiar, child-sized cutlery to eat with during the journey. As parents of three children—one aged 9 and two 7—with three persistent and very varied appetites, my spouse and I plan snacks for holidays before we make schedules. A few months ago, in a little apartment at a ski resort in Switzerland, while I sliced Swiss cheese and stirred homemade, pre-roasted, ready-to-cook buttery millet khichdi, I glanced at my phone. My spouse was walking through the cold aisle at the alpine town's supermarket, sending me photos of local spiced ham and salami. We were exchanging notes about which one seemed least processed. He's always been vegetarian, the sole herbivore in our family of five. However, if our kids want to sample some meat products, he'll dispassionately, albeit briefly, tolerate handling animal parts. A short while later, we were all sitting around the warmly lit dining table, snowflakes fluttering past our street-level picture windows, eating a meal that to anyone in India or Switzerland would be utterly peculiar: Swiss-butter-finished millet khichdi spiked with curry leaves, turmeric and Guntur chillies, frozen petit pois straight from the bag (they tasted like sweet vegetal popsicle balls), and slices of Emmentaler and Graubünden cold cuts. In cold weather, fledglings need constant fortification. Through the last 24 hours, our kids had snacked on all these: banana chips, walnuts and pistachios from a Khar market in Mumbai, some macadamias via Amazon, shards of supermarket schüttelbrot from South Tyrol, homey masala kurmura made by their grandmother, caramelly Mejdool dates bought D2C, rajma chips from a supplier in Mumbai, Granny Smiths from the local supermarket, Cosmix hot chocolate mix in cups of delicious full-fat Swiss milk, and freshly fallen snow a few metres up from our temporary home. Also read: Home chefs bring global cuisines inspired by their travels I have found that as they visit spots in India and across the planet during school holidays and long weekends, nothing makes kids more adventurous diners than the anchor of some familiar flavours. When the marginal utility of tuna maki starts diminishing, a masala khakhra session makes the segue to the next conveyor belt meal thrilling again. For me, as their mother, as their (I'd like to think) permanent snack charmer, and as a food and travel writer, I see this as win-win times five. On holiday, when it comes to filling grocery bags, we let the kids lead. Renting apartments instead of hotel rooms helps us eat one meal out each day and cook two. We're are typically at a local market within 24 hours of the start of our vacation, stocking up on basics and novelties, and plenty of local flavour all via grocery shopping. We might ration the Toblerone and the taiyaki (Japanese fish-shaped cake) but there are no bounds at the fruit and vegetable sections. In Tokyo, we got white daikon radishes that made bhaji gully bottle gourds look minuscule, and found kaki persimmons that were somehow cuboid. The radish was as juicy as a melon, sweet and un-pungent, and we ate thick slices of the nutritional powerhouse with our meals, marvelling at it being the most kid-friendly radish we had encountered. Luckily, persimmons are also grown by Indian farmers, so they are now a regular feature in our winter fruit basket in Mumbai. In our Grisons kitchen earlier this year, my son, who had developed an aversion to cheese, decided to sample the local Swiss supermarket staple Rolotini L'Etivaz à Rebibes, translucent double-layered rolls of slightly funky aged cow cheese. Since then, at home, he's open to the idea of Kodai Parmesan and mozzarella in family meals. Sometimes, just like grown-ups, being hungry elsewhere in the world can make youngsters become more adventurous eaters at home. Market visits are key, but we also know we've had an exceptionally successful holiday if the kids ask when we will go back for a meal to a restaurant where they tried something for the first time. We've had success with kaiten-zushi in Japan—it is fun for kids to pick from a selection of endlessly moving colourful plastic plates on a conveyor belt until they're stuffed and sliding off their stools. Six years ago, in Dubai, we went to an Ethiopian restaurant where the kids enjoyed the ätk lt bäyaynät, Ethiopian injera (fermented teff flatbread) with wots (spiced Ethiopian stews made with veggies, lentils or meat) that taste close enough to dosa and sabzi and dals made at home. In Singapore, we tossed tender cuts of meat, springy tofu skin, mushrooms and glass-like slithery sweet potato noodles into vats of bubbling broth and made a sport of fishing them out. Hotpot can count as family game night, if you play it right. In Delhi, last month, we wound through lanes in Humayunpur to meet unfamiliar cousins of beloved dishes at a tiny Korean restaurant, including sushi-adjacent spicy tuna gimbap and ramen-ish ramyun. In Goa, towards the end of the pandemic, we hiked to a hidden waterfall, and after a sun-dappled swim in a lake in the middle of a forest, ate a Gomantak thali in a tarp-covered bamboo shack. Hunger is the best sauce, even when you are a five-year-old trying masaledar rawa fried fish for the first time. In Fort Kochi, years ago, one of the rare times we chose a hotel instead of an apartment with a kitchenette, we had the breakfast buffet. Sweet coconut milk alongside that textural marvel better known as appam made the vegetables in the ishtew go down much easier. On a small village island in the Maldives, over New Year's Eve last year, we were suddenly hit by a terrifying thunderstorm that made our windowless apartment's roof rattle. We'd grown to love coconutty, lemony mas huni over the week we were there, but in the absence of being able to order the local flaked tuna salad, it was time to make the most of my trusty granite pan and silicone spatula. We'd carried a pancake mix with sattu and flaxseed powder and we had eggs, milk and ripe bananas, thanks to our supermarket run a few days ago. We made a dinner of pancakes with chunks of local sweet, aromatic mangoes and freshly shucked coconut flesh from the trees outside our door. We ate the fruit from those same palm-sized steel bowls we had carried from home. The apartment's kitchen was wanly stocked with beaten-up non-stick pans and half-melted black plastic ladles. I looked at my pan with fondness. On tough travel days, even parents need something easy and familiar to hold on to at meal times. Also read: How restaurants plan child-friendly menus Roshni Bajaj Sanghvi writes on food, travel, and design. She posts @roshnibajaj on X and Instagram.
NDTV
09-05-2025
- Entertainment
- NDTV
Meghan Markle Loves Shroom Coffee, A Beverage Now In India. Is It Better Than Your Regular Cuppa?
That morning cup of beverage is more than just a ritual for many. For some, it's the right way to start the day; for others, it's a few stolen moments of peace before diving into a hectic, fast-paced life. But what if we told you that mushrooms could be a part of that ritual? Yes, shrooms, you read that right. Mushroom coffee is trending right now, and even Meghan Markle- sorry, the Duchess of Sussex (iykyk) -loves it. We're talking about mushroom coffee, and the best part is, it's now available in India too. Meghan's Love For Shrooms Meghan recently launched another podcast called Confessions of a Female Founder, where she chats with women who've built their own businesses. In the latest episode, she invites Hannah Mendoza, founder of Clevr Blends-a brand that began in 2018, producing oat milk-based superfood latte blends. Point to note here is that Meghan Markle was actually the company's first investor. During their conversation, Meghan and Hannah discussed many things (apart from the brand), including how Meghan turned to Ayurveda, an ancient Indian holistic medical system, during her pregnancies with Archie and Lilibet (more on that in a bit). Markle also talked about viewing "food as medicine" and the use of "adaptogens" like mushrooms, despite some people seeing the approach as unconventional. "So, there are these items and ingredients that have been part of our natural ecosystem and diets for ages, acknowledged or not, but you say mushrooms, and people immediately attach a connotation. During my pregnancies, I had an Ayurvedic doctor, and a lot of it was about seeing food as medicine," she said. She added, "When people hear mushrooms, they think I'm being hippie-dippy or super grounded. If you aren't familiar with adaptogens, you might go, 'Oh, that sounds a bit psychedelic and woo-woo.'" View this post on Instagram A post shared by Clevr (@clevrblends) BTW, mushrooms feature in Clevr's Superlatte, which contains Lion's Mane extract-a type of medicinal mushroom. The Rise Of Shroom Coffee In India Although Meghan and Hannah's brand introduced mushroom lattes a while ago, this trend is now gaining momentum in India too. New brands like Cosmix and Ace Blends are selling mushroom coffee, and the craze is backed by data. The Indian mushroom coffee market is projected to generate USD 188.1 million in revenue by 2030. Today, you can get your hands on mushroom coffee not only from e-commerce platforms but also through quick delivery apps like Zepto. It's also become a viral hit on social media, where influencers promote it as a jitter-free alternative to regular coffee, boasting additional health perks. View this post on Instagram A post shared by Ace Blend ® (@ What Are These Potential Benefits? One of the key reasons behind the popularity of mushroom coffee is its potential health benefits. Thanks to a unique mix of caffeine and bioactive mushroom compounds, it's seen as a healthier alternative to regular coffee. These are some of the proposed advantages, according to websites that sells these coffee blend: 1. Reduced caffeine content and improved sleep 2. Stress reduction 3. Immune system support 4. Anti-inflammatory and antioxidant effects 5. Cognitive enhancement and brain health 6. Gut health 7. Potential energy boost So, Is It Worth A Sip? We spoke to experts and explored scientific research to find out whether it's worth swapping your regular brew for mushroom coffee - especially since it can cost up to Rs 1,500 for 15 sachets. A 2024 study examined three types of coffee, machine-brewed, instant, and traditional-each combined with two mushrooms: Cordyceps militaris and Hericium erinaceus (Lion's Mane). The findings? Cordyceps militaris boosted mineral content in the coffee, adding magnesium, zinc, copper, sodium, potassium, and calcium Hericium erinaceus increased iron levels. Cordyceps also enhanced certain antioxidant compounds in the coffee. Another 2020 study created a "Cordyceps coffee" by soaking green beans in extracts from Cordyceps militaris, Phellinus linteus, and Chaga. The result was a coffee rich in: Cordycepin, known to boost energy and immunity Beta-glucan, a fibre that strengthens immune defences and has antioxidant properties However, most evidence still comes from lab or animal studies, human trials remain limited. Is It Better Than Normal Coffee? Komal Malik, head dietician at Asian Hospital, New Delhi, tells NDTV that mushroom coffee is indeed growing in popularity in India as part of the broader functional beverage trend. It typically blends regular coffee with medicinal mushrooms like Lion's Mane, Chaga, Reishi, or Cordyceps, not for flavour, but for their health-supportive compounds. However, she also cautioned that while the ingredients show promise, there aren't enough large-scale human studies to back strong claims. Eshanka Wahi, a Dubai and Delhi-based culinary nutritionist and holistic wellness coach, and founder of Eat Clean With Eshanka, adds that these coffee blends are often lower in caffeine and may offer several health benefits-like those listed above. According to Komal, mushroom coffee might be better than regular coffee if: You're sensitive to caffeine You're seeking extra health benefits You want a smoother energy boost without the crash But Eshanka warns that mushroom coffee isn't free from downsides. Possible side-effects include: Digestive issues like nausea, bloating, or stomach upset Allergic reactions such as itching or rashes Fatigue Kidney stress due to high oxalate levels So, if you're considering switching your regular cuppa for a shroom-based one, it could go either way. Should You Consume Adaptogens If You're Pregnant? Now, back to the podcast. Meghan shared that she consumed adaptogens like mushrooms during her pregnancies. But experts urge caution. Komal says pregnant women should avoid adaptogens, including medicinal mushrooms such as Reishi, Cordyceps, Chaga, and Lion's Mane, as there's insufficient clinical evidence on their safety in pregnancy. In fact, some mushrooms might affect blood pressure or hormone levels. However, Dr Rohan Palshetkar, Consultant IVF Specialist at Bloom IVF, Palshetkar Patil Nursing Home, Opera House, Mumbai says pregnant women can safely consume certain types of mushrooms like button, cremini, shiitake, oyster, or portobello-so long as they are properly cooked. "Mushrooms, some of them, are rich in vitamins-especially riboflavin and niacin-which help in energy metabolism. They're also excellent sources of selenium, potassium, and copper, which support immunity and foetal development," Dr Rohan concludes.
