Latest news with #Dahi
Scroll.in
2 days ago
- Health
- Scroll.in
Mumbai: One dead, 95 injured in dahi handi celebrations
A 32-year-old man died and 95 others were injured during dahi handi celebrations in Mumbai on Saturday, The Hindu reported. Dahi handi events, part of the Hindu festival of Janmashtami that marks the birth of deity Krishna, involve groups forming human pyramids to break earthen pots filled with curd suspended from a height. In Mankhurd, Jagmohan Shivkiran Chaudhari fell while tying a dahi handi rope to a window grille on the first floor of his house. He was taken to Shatabdi Hospital in Govandi, where doctors declared him dead in the afternoon. Of the 95 persons injured in the celebrations in Mumbai, 19 are still admitted to hospital, including two in critical condition, The Hindu quoted the Brihanmumbai Municipal Corporation's data as saying. Seventy-six others have been discharged. In Thane, 22 persons – including minors – were injured during the festivities, the Hindustan Times quoted Yasin Tadvi, chief of the Disaster Management Cell of the Thane Municipal Corporation as saying. Some of the injured were children aged between five and ten, the official said. Tadvi added that the organisers had been issued clear instructions against allowing children below 14 to participate. 'Despite repeated instructions, children below 14 years were found forming pyramids,' India Today quoted Tadvi as saying. Separately, Rohan Mohan Valvi (14), a member of the Gaondevi Govinda Pathak in Andheri, collapsed while seated in a tempo van during the festivities. Valvi, who had reportedly recently recovered from jaundice, was taken to two hospitals and declared dead at Rajawadi Hospital, Ghatkopar, at night.
Los Angeles Times
30-07-2025
- Entertainment
- Los Angeles Times
LA hip-hop Jedi training camp mentors the producers of tomorrow
On a recent Saturday in Inglewood, about a dozen acclaimed music producers including Dahi — who's worked with the likes of Kendrick Lamar, J. Cole and Drake — and DJ Khalil — who has collaborated with artists like Dr. Dre, Kanye West and Eminem — gathered with 80 students to geek out on the art of beat making. The free three-day workshop, called the Audio Affect Series, was co-hosted by TEC Leimert, a South L.A.-based nonprofit that aims to bridge the gap between technology and entertainment, Serato (DJ and music production software company) and beloved street wear retailer Undefeated. The purpose of the event, which took place July 25-27, was to bring Black and brown producers of all skill levels together for hands-on instruction designed to help them level up their skills. The idea for the workshop manifested a few years ago when TEC Leimert hosted a music production activation during its annual conference in the Leimert Park Plaza. Hours after the conference was over, attendees were still huddled in a small tent where a few producers were doing live beat making sessions and offering tips. 'It was like 8 p.m. and they were still going,' recalls TEC Leimert Executive Director Paris McCoy. 'It was just so clear that this was the type of space that artists wanted to be in, so I was just like, 'We got to make it happen.' By the time her nonprofit reached out to the Serato team about collaborating on a beat making program, they were eager to get involved because they were already in talks about doing something similar, McCoy says. 'We started to realize that there was a gap between some folks who were trying to get into the music production space but didn't have the [tools] and/or, depending on where they are, access to mentors who can help them kind of walk through things,' adds OP Miller, who is a DJ and head of artist relations for Serato. The first official Audio Affect Series took place in 2023 at Serato's studio in L.A.'s Arts District. It featured four separate workshops that took place over the course of several months. About 35 people participated in each of the intimate sessions, which were beginner-friendly and were led by L.A.-based artists like Lyric Jones, Georgia Ann Muldrow and Dahi. This year's event, which was held at Volume Studios in Inglewood, was even larger. Roughly 80 out of 200 applicants were selected for the program. Undefeated provided merchandise for the workshop, including a hoodie that many attendees wore throughout the weekend. The participants, who ranged from teens to Gen-Xers, were dispersed in various studios inside the massive multi-production studio. With their headphones on, they bobbed their heads to the beats they were cooking up and watched intently as sound waves danced across their laptop screens. The workshop, which was designed for intermediate to advanced skill levels, covered topics such as how to discover your personal sound as a producer, how to sample and clear tracks and how to create a strong online presence. Throughout the weekend, participants watched live demos from speakers and they were given time to cook up beats of their own. On the final day, each student was given the aux to play their beat for the entire group. Among the speakers were pioneering funk artist and TEC Leimert board member Dām-Funk; Watts-born rapper and producer Dibiase; Inglewood-born musician and event curator Thurz; and multi-instrumentalist and singer Amber Navran. Erika Jasper, a longtime DJ and self-proclaimed 'novice producer,' attended the first Audio Affect Series in 2023 and decided to come back because she wanted to build her confidence as a female producer. 'I figured it would be nice to learn from some of the best producers in the game,' says Jasper, who goes by the artist name 'Plus, Serato always does a phenomenal job at providing the best instruction, step by step.' After making beats for roughly 25 years, Thomas Phillips says he wanted to participate in the program because he's trying to take his music more seriously now. 'I'm a software engineer, but I want to switch over to audio [engineering],' says Phillips, who brought along his 7-year-old son, who was making beats of his own. 'So I'm just putting a lot more attention to my craft and being more intentional instead of just doing it in my spare time as a hobby.' Linafornia, a producer and DJ from Leimert Park, says being able to participate in an event like the Audio Affect Series would've been helpful for her when she started making beats after high school. 'This is a necessary program to have for people who are interested in making music and they get to hear perspectives from people who look like them, who are around their age,' says Linafornia, who led a talk on the history of L.A.'s sound, ranging from jazz to G funk and hip-hop. 'I didn't have that growing up. I wish they had programs like this when I was a teenager.' Dahi, an Inglewood-born producer who won a Grammy for his production on J. Cole and 21 Savage's song 'A Lot,' spoke at the first Audio Affect Series and was eager to return. 'Showing people the tools to make better music is something that I'm always championing and I think that is something that we need to do more of,' says Dahi, who walked students through his creative process when it comes to making beats. 'I think a lot of times, people complain about what they don't like now and that it's not good, and I'm just like 'Help the youth. Help people who want to get better.' Many attendees said they could relate to Navran's presentation about finding her own sound after years of singing and playing woodwind instruments, then finally taking the deep dive into music production years later. 'I didn't produce for a long time because I thought I couldn't,' says Navran, who is also a member of the L.A.-based band Moonchild. But after 'receiving encouragement from friends, seeing other people do it and getting a starter kit of how different people approach stuff was such a nice way to jump into it.' Like Linafornia, Navran wishes that a program like the Audio Affect Series existed at the start of her journey. 'To be surrounded by producers, people you can meet, collaborate with and be inspired by is so powerful,' she adds. To wrap up the workshop, each of the participants will be given about two months to complete and submit a beat to be considered for the Audio Affect Series' compilation project. Legendary producer and DJ Battlecat will be curating the project, which will be released on vinyl next year. After receiving positive feedback for the program, McCoy says she and her team want to make it an annual event so more people can experience it. She says, 'There is a real hunger and need for this kind of space.'
Time of India
30-06-2025
- Entertainment
- Time of India
Chef Guntas Sethi spills the beans on fuss-free cooking, European flavours and feel-good food
In a world where Instagram-worthy meals often come with complicated recipes and hard-to-pronounce ingredients, this chef is keeping it real. Known for her fuss-free, café-style cooking that actually makes sense in home kitchens, she's on a mission to decode food so anyone—even with zero professional training—can whip up something nourishing and exciting. Tired of too many ads? go ad free now From swapping maida for oats flour to using goat cheese from Spain in everyday salads, her cooking isn't just about health—it's about flavor, joy, and creativity. As the Indian ambassador for the EU's 'More Than Food' campaign, she's also been championing European ingredients that are high on quality, safety, and sustainability. Whether it's dark chocolate from Belgium, PDO-certified olive oil from Italy, or a twist of feta cheese in your paratha wrap, she's all for creating magic with ingredients that come with a story. In this candid conversation with Vaibhavi V Risbood, Editor, ETimes , Chef Guntas Sethi, European Union's 'More Than Food' Campaign Ambassador talks about finding her voice as a chef, why plant-based cooking is here to stay, how European elements are winning hearts in Indian kitchens, and what makes a dish unforgettable. Expect recipe swaps, superfood secrets, and plenty of food for thought—no fancy plating required. Was there a defining moment that made you feel you'd found your unique voice as a chef? When I realized there are people out there who are actually trusting the recipes and taking out their time to recreate them at home and they're able to do so, for me that was the defining moment to understand that my voice as a chef may not necessarily be to create experiences for people to come and dine at, but instead to enable them to make cafe-like food at home and decode it for them. How would you describe your cooking style in three words? Fuss-free, decoded café-style, nourishing. Tired of too many ads? go ad free now You've often focused on healthy eating—how do you make nutritious food exciting? I think it's easy to make your regular food nutritious by focusing on ingredients that are better for you and swapping the ones that have a lot of additives. For example, you can swap out Maida for oats flour, or cream for whipped Dahi. You can always swap ingredients for more nutrient-dense alternatives. I also ensure that the ingredients I use are authentic, safe, sustainable, and of high quality, which aligns perfectly with my goal of healthy eating. Ingredients from the European Union uphold these values, making them my preferred choice for curating nutritious dishes. Additionally, I enjoy adding a twist to my food to make it exciting for others to try. Unique pairings, such as Pear with Φέτα /Feta Cheese PDO from Greece or creating a delicious salad using Goat Cheese from Spain with roasted Beetroot, are wonderful ways to make food not only delicious but also equally healthy. There has been a growing demand for premium European chocolates in India's gourmet food scene. What are your thoughts on the same? As Indians, back in the day, the way we celebrated every occasion or event was by having mithai. Now, with time and access to ovens, we see more cakes going around, and so many different pâtisseries opening up, that also increases the demand for premium European chocolates. European chocolates adhere to strict safety standards, even those produced by small family-run ateliers. Notable examples of European chocolate craftsmanship include the Dark Chocolate bar 50% Cocoa from Belgium, Dark Chocolate Bar 70% from Ireland, Cranberry Chocolate from Germany, Dark 64% Cocoa Chocolate Bar from Poland, Dark Chocolate 50% from Spain and more are renowned for their exceptional quality and intense flavor. European chocolates have always been synonymous with quality, which explains their growing demand. What are the most underrated superfoods you use regularly? Dark chocolate Chia seeds Flax seeds Pumpkin seeds Hemp powder Sweet potatoes What are the unique aspects of European chocolates and confectionery? Europe is celebrated for its rich traditions, authenticity, high quality, and impressive variety in chocolate, sugar, and confectionery. As the ambassador of European Union's 'More Than Food' campaign in India, I can tell you that the mandatory EU labeling on a wide range of popular baked goods and sweets ensures that only the best and safest ingredients are used in chocolates, pastries, and biscuits, making them ideal for diverse tastes and occasions. I recently crafted some delightful treats for the "Hop into Easter with the EU" event at Soho House in Mumbai using some of the finest European chocolates and ingredients. I used White Chocolate from Belgium and Dark Chocolate (70%) from Ireland for my Profiteroles with Caramelized White Chocolate and Orange Mousse and the audience loved them. I also made the crowd pleaser, Easter Eggs with Dark Guanaja (70%) Chocolate from France, White Chocolate Brownies from France, Milk Chocolate from Poland, and Milk Chocolate Callets from Belgium. I finished them with candied orange slices and Paillette Feuilletine from Belgium for that perfect citrusy pop. One unique aspect of European chocolates and confectionery is that, even though cacao is not grown in Europe, people still eagerly seek out European chocolates. Every time we travel, we want to bring back bags of it to share with friends, family, and for ourselves. This is due to the premium quality and the meticulous process from bean to bar, ensuring the finest quality and smoothest texture. They use the best cocoa butter, and strict regulations are in place to ensure that only products meeting the necessary guidelines can be called real chocolate. Europe's rich history and cultural diversity have given rise to some of the world's most famous and beloved confections, such as Italian tiramisu, German apple strudels, and Swedish Spettekaka. Many of these treats are rooted in long-standing culinary traditions that have been handed down through generations. What's your take on the current rise of plant-based cooking in India? I think it's amazing to see how, in India now, there's been a change in the culinary scenario, where people are moving towards more ingredient-led dishes. That makes it so much more interesting because people are opting for more organic products. I personally love it, and I think a dish is only as good as the ingredients you use and the way you treat them, the techniques used. And this completely focuses on that. I love incorporating vegetables from Europe due to their impeccable quality. EU quality schemes, such as PDO and PGI, further demonstrate that the fruits and vegetables from Europe are grown with love and a deep respect for tradition and the environment. Products in the PDO category must be produced entirely within a specific region, ensuring a strong link to their place of origin. For instance, over 30 Italian extra virgin olive oils carry the PDO label, guaranteeing that their entire production cycle occurs within the designated area. Food, wines, and agricultural products can be labeled PDO. A PGI label signifies the connection between a product and its region of origin. Unlike a PDO, it requires that at least one stage of production, processing, or preparation occurs in the specified region. So, whether you fancy sampling a Danish jam for breakfast, adding frozen berries from Poland to your dessert, or topping your bruschetta with sweet cherry tomatoes from Spain, you can bask in the knowledge that their consumption is filling your body with something healthy. Do you think Indian cuisine is ready to embrace more fusion with European flavors, or are we still loyal to traditional tastes? I think the Indian citizen today is someone who loves to experiment and try new things, always adding our desi tadka to whatever we are making. For example, think about an authentic pizza; we love turning it into a smoked tandoori pizza. Indians love to experiment, and even with European cuisine, there's so much you can do. For instance, you can create tandoori pasta using Gouda Holland PGI from the Netherlands, or makhani sauce pasta with Extra Virgin Olive Oil from Spain. Tandoori momo can be made even more delightful by incorporating organic Kalamata Olives from Greece. These European ingredients not only add a unique twist but also enhance the flavour and quality of the dishes. What was the response from your audience when you introduced European elements to Indian dishes? When I introduced European elements to Indian cuisine, I saw a lot of excitement and inquisitiveness. Indians are extremely excited to learn, experiment, and try new things, even give their own twist to it. The response has been extremely positive, and we've seen a lot of interest from their end. They also love the fact that ingredients from Europe follow four core values of authenticity, quality, safety and sustainability, making them a crowd favorite for all the right reasons. The add-on of special labels like the PGO and PGI further creates the appreciation and trust in ingredients from Europe.
News18
30-06-2025
- Health
- News18
Kefir: The Probiotic Powerhouse That's Taking Over Indian Kitchens
Last Updated: Kefir's the cool cousin of Dahi—fermented, fizzy, gut-happy, and lactose-light. Desi-approved, Insta-worthy, and your stomach's new BFF. Imagine a tangy, fizzy milk drink that's like yogurt's well-traveled cousin. Meet kefir (pronounced keh-fear)—a fermented drink that originated in the Caucasus and Tibet centuries ago. It's made using kefir 'grains"—small, cauliflower-like clusters of bacteria and yeast. These grains are mixed with milk (cow, goat, or even plant-based). Leave it at room temperature for 12–24 hours, strain it, and you have kefir—ready to nourish your gut and your body. These grains break down lactose (milk sugar) into lactic acid, a small amount of carbon dioxide (which gives it a slight fizz), and a trace amount of alcohol (about 0.002%, barely noticeable). The result? A probiotic-rich drink that supports digestion without the sugar rush. What's Inside This Drink? ~4% protein, 1% fat, 7% carbs, 87% water (~52 calories per 100 ml). Rich in B-vitamins, vitamin A, calcium, and a powerful probiotic mix that supports gut health. Why Should You Care? For Better Digestion Kefir contains billions of probiotics per ml, including Lactobacillus kefiri, which help fight harmful gut bacteria and improve digestion. Certain peptides in kefir may help lower blood pressure and cholesterol. Early studies in animals show promise, though large-scale human trials are still limited. Helps Manage Blood Sugar Some small studies suggest kefir can help improve fasting glucose and insulin levels in people with type 2 diabetes. It may also reduce inflammation, though results are mixed compared to plain milk. Boosts Immunity Kefir produces compounds such as bacteriocins that fight harmful bacteria such as E. coli. Its probiotics also enhance the immune system by increasing protective antibodies and immune cells. Good for Brain Health & Mood A healthy gut supports a healthy brain. Some studies, including one on Alzheimer's patients, showed memory improvement after consuming kefir. Its antioxidant properties may also help reduce stress and improve mental clarity. Cancer-Fighting Potential Lab tests show kefir may have anti-cancer, anti-inflammatory, and antioxidant properties. It appears to inhibit colon cancer cells in Petri dishes, but conclusive human trials are still underway. Stronger Bones, Better Skin Loaded with calcium and vitamin D, kefir supports bone health. Its antioxidant-rich profile may also improve skin health, digestion, and overall wellness. All these said, there is sufficient scientific research backing up the benefits of Kefir with respect to heart health and cancer aiding factors. Emerging research suggests that kefir isn't just good for your gut—it might also be a powerful ally for your heart. A 2024 double-blind, randomized, placebo-controlled clinical trial involving 67 elderly participants. It was found that probiotic-fortified kefir significantly improved certain atherogenic indices, which are markers linked to cardiovascular risk. This indicates that regular consumption of kefir could have a positive impact on heart health by improving lipid profiles and reducing cardiovascular risks. (Source: Backing this, a 2023 study published in Frontiers in Nutrition tested kefir peptides on mice that are genetically prone to developing cardiovascular disease. The mice, when fed a high-cholesterol diet supplemented with kefir peptides, showed a marked reduction in vascular calcification and atherosclerosis. The peptides worked by reducing oxidative stress and systemic inflammation, both critical factors in heart disease development. (Source: Adding to this evidence, another 2023 study demonstrated that kefir made using traditional microorganisms significantly lowered LDL (bad) cholesterol levels and improved plasma markers of inflammation in male participants. This underscores kefir's role in managing cholesterol and enhancing overall cardiovascular health. (Source: Can Kefir Help in Cancer Prevention? Science is increasingly exploring kefir's role beyond digestion, particularly its potential in fighting cancer. Studies show that kefir might contribute to the anti-tumor process across various cancers, including breast, leukemia, skin, gastric, colon cancers, and sarcomas. The proposed mechanism? Kefir's ability to positively modulate the gut microbiome and strengthen immune responses, which plays a crucial role in cancer prevention. (Source: One noteworthy case study involving 1,699 women suggested that high consumption of dairy products—including kefir—was associated with a lower risk of breast cancer among premenopausal women. Why Kefir Makes Sense for Indian Lifestyles Urban stress is real. Studies suggest fermented foods like kefir can improve digestion, sleep, and mood. It fits our food culture. Indians love dahi, lassi, and achar. Kefir is a natural extension of that tradition with even more probiotic power. Low in lactose. With 70–80% of Indians lactose-sensitive, kefir is a gentler dairy option. Affordable. Homemade kefir costs less than daily chai. Just buy the grains once and reuse them indefinitely. Things to Know Before You Start Research is still emerging. Much of the science is based on lab studies and small human trials. Start slow. Some people may experience bloating or mild discomfort initially, especially if sensitive to histamine. Check labels. Store-bought kefir can contain added sugars. Homemade kefir is healthier and more affordable. Consult your doctor. If you're pregnant, have immune issues, or severe allergies, check before consuming raw or unpasteurized kefir. How to Add Kefir to Your Routine Start small: 50–100 ml daily for a week to let your gut adapt. Ways to enjoy it: Blend it into mango lassi, pour over granola, use as a salad dressing, or even marinate paneer. Make it at home: Buy kefir grains online, add to milk, ferment for 24 hours, strain, and store in the fridge. The grains last indefinitely. Avoid sugar traps: Stick to plain kefir with no more than 5–6g sugar per 100 ml. Quick 7-Day Kefir Starter Plan Day What to Try 1–2 50 ml plain kefir with honey 3–4 100 ml kefir smoothie (banana + mango + cardamom) 5–7 150 ml kefir lassi with mint and a tadka of jeera Track how you feel—digestion, energy, mood, skin. The Final Word top videos View all Kefir isn't just another health fad. It's a centuries-old drink that bridges ancient food wisdom with modern nutrition science. Affordable, probiotic-rich, and easy to make, kefir fits seamlessly into Indian food habits. It won't replace a healthy diet, but as a daily addition, it's a simple, effective way to support digestion, immunity, and overall wellness. tags : Gut Bacteria Gut health Gut microbiome Location : New Delhi, India, India First Published: June 30, 2025, 13:49 IST News zip Kefir: The Probiotic Powerhouse That's Taking Over Indian Kitchens
Observer
15-03-2025
- Health
- Observer
Nothing quenches thirst like a lassi
Imagine gathering around the dining table, stomach empty and throat dry, eyes fixed on the clock as it inches towards the relief of iftar, the fast-breaking evening meal. For Muslims, this — patience, restraint and dreams of the next bite of food — is the daily rhythm of Ramadhan. Hydration is especially essential when fasting. But next to the savory, flavourful samosas, kebabs and other salty, rich options at iftar, water feels boring, even if you're abstaining from it all day. Homemade lassi is a great alternative. The drink's origins can be traced back to the Punjab region of the Indian subcontinent and it's been consumed for more than 1,000 years, with good reason. The simple yoghurt-based refreshment, blended with sweet or savory ingredients, is versatile, easy to make and especially ideal for slaking thirst any time of year. Here are tips for making an especially good batch: Start with great yoghurt Dahi is the ideal choice for both texture and flavour. It's creamier than more readily available plain, whole yoghurt and, while still tangy, it has a subtle sweetness and an almost slightly savory quality. That said, plain whole-milk yoghurt will work well. For thicker, creamier yoghurt, leave the container in the back of the fridge for a week to separate from the whey. Then measure out the yoghurt, leaving the whey behind. Don't add water Originally, lassi was made with water and yoghurt poured back and forth between jugs to aerate and blend. Therefore, many recipes will call for thinning the yoghurt with water, then chilling it in the fridge. But, blending the yoghurt with ice speeds the cooling process and froths the drink, all while adding body. Try all the varieties There's a lassi for everyone, whether your tastes lean sweet or savory. Salted lassi is one of the most popular styles. Using Himalayan pink salt promotes hydration, but standard table salt similarly achieves the signature flavour. Black salt, or kala namak, adds a sulfuric flavour. Other additions include cumin seeds and chaat masala. And in South India, curry leaves, fresh cilantro, green chiles and even asafetida, also known as hing, are blended in. Sweet lassi, in its simplest form, mirrors salted lassi but relies on granulated sugar rather than salt. Aromatic additions like cardamom, rose water, saffron and nuts can enhance the flavour. Fruit lassi often using similar spices as sweet lassi, but adds in fresh or frozen fruit, as in strawberry lassi, or fruit pulp, a common choice for mango lassi. To make either style, start with a base recipe and adjust, adding different spices, extracts or fruit, or a combination, as desired. Then, let the blender do the work. Since there aren't many other ingredients at play, start with less of the flavourings than you think you might need, adding more after tasting the first blend. Drink it cold One thing is non-negotiable, though. Lassi is best served chilled, so keep ice and frozen fruit on hand to quickly blend some up at a moment's notice. And when serving lassi to a crowd, consider chilling the glasses and serving pitchers ahead of time — stainless steel is great choice for maintaining the chill — so everyone, fasting or not, gets a true taste of just how refreshing lassi can be. — NYT
