Satya Mohapatra

The base of all sauces originated in France, developed in the 19th century by chef Auguste Escoffier. This was the starting point for other delicious sauces that were used as a complement or…

Anti-nutrients have been a hot topic of discussion during the COVID-19 pandemic. They are something that blocks or interferes in the body while nutrients are absorbed. They commonly…

In many Indian households, one comes across people sitting on the floor and eating their meals. In contemporary times we have transformed to the table and chair and prefer to sit in front of…

It was Ayurveda, the over 5,000-year-old Indian health science, which first introduced the art of ‘personalised cooking’. In fact, it went a step ahead to demonstrate that preparation and…

It is salt that distinguishes the smell of food and the properties it has — when added, it releases molecules in air giving food the aroma, which is an integral part of taste. Depending…

Celebrations, fun and frolic are round the corner. And all the goodies will come with a very strong sugar base. Therefore, one needs to know the varieties of sugar, more so from the health…

Too much protein can lead to bad breath, indigestion and loss of fluid from the body. Protein from meat, dairy, and processed food can lead to a lot of lifestyle and terminal diseases. Thumb…

During the pandemic, staying at home has made us dig deep into traditional foods. Interestingly, these foods are very nutritious and can boost our immunity. Some of them though have a local…

Special foods have forayed into the supermarket claiming to help in shedding away the puppy fats. In fact, this has been a new strategy with the food manufacturers. Be it the ready-to-eat or…

The COVID-19 pandemic has brought to the forefront two popular medical terms -- polypharmacy and multimorbidity. Polypharmacy means having at least five medications in a day, while…