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Why you should eat curry powder!

Sat, 14 Oct 2023 19:33:30 +0000

If anyone asks you this question or encourages you to use curry powder, the person might already know the benefits. Using curry powder while cooking not only enhances the flavour of foods but also boosts body health.

One of the key components in curry powder is Turmeric (Curcuma longa L.), a yellow spice commonly used in India and Southeast Asia. Curcumin has been found in Turmeric as an important pigment and also a widely identified nutrient. According to recent scientific studies and reviews, curcumin has been demonstrated to improve the health of eyes1, brain2, gut3, joint4 and also help against inflammation5, depression6, diabetes7 and cancer8. How does curcumin generate such a wide range of health advantages? For instance, curcumin is able to fight against inflammation by lowering the level of biological molecules9 such as Tumor Necrosis Factor Alpha (TNF-Alpha), which is well known for causing inflammation in the human body. Another example is that curcumin can lower blood sugar (i.e., glucose) levels by mediating enzyme activities associated with glucose breakdown and synthesis in the liver10.

Khao Soi Gai – the Northern Thai classic with strong roots in Burma/Myanmar

Sat, 14 Oct 2023 19:01:01 +0000

Not many dishes check off as many big hits as this one. It’s: meaty; a curry both Thai and Indian in vibe; soupy; crunchy, satisfyingly sloppy and just jam-packed with umami and fresh toasted flavours to the point of nirvana. Suffice it to say it’s undoubtedly one of my very favourite SE Asian dishes, maybe one of my all-time faves, period.

I’ve heard that in Chiang Mai (The Northern Thai home base for the dish) the Khao Soi is made a little differently in every neighbourhood – I’m not sure how much hyperbole is involved in that statement – but I do know that there is a variation in the general Thai version vs the OG Burmese version – and it’s a difference that, for me, elevates the dish to a different level completely. What is that difference? 2 words: Curry Powder. In that in the Myanmar version, a tablespoon (or so) of curry powder is added to the toasted aromatics as they are pounded to a paste. Game. Changer.

So, what’s in this bad boy? It starts with aromatics, which are toasted (I wrap them in a foil pouch, then toast at the bottom of a hot wok or skillet on high heat for 10 mins flipping every so often): - Shallots - Garlic - Ginger - Coriander stems - Fresh Turmeric (not powder) - Makrut lime, or lime leaves - Lemongrass - Dried red chillies - Coriander seed - Cardamom (Black Thai, or green in a pinch)

Once they’ve been pounded in a pestle & mortar with a generous pinch of salt for 10-15 mins, a generous dollop of Thai shrimp paste and a tablespoon of good curry powder (Madras is fine) are added and mixed well to incorporate.

and mixed well to incorporate. After that it’s a case of heating a wok, adding some coconut cream to a couple tbsps. Hot oil(or fat skimmed off the top off a can of good quality coconut milk – don’t shake it!) and once the cream starts breaking apart , add the paste and smear it well into the coconut fat and oil. Then coconut milk and a little chicken stock are added, shortly after which 4 chicken legs split into drums and thighs are added, and cooked on a simmer for about 30 mins, turning occasionally. Seasoned to taste with generous splashes of fish sauce to finsh.

The noodles! Before starting the curry, around 125g of wonton egg noodles (the ones that look like fettucine)are split into 4 mini batches. In a wok with a little hot oil, each of the 4 mini batches is dropped and flipped over a few times until crispy. Set aside on a paper towel lined plate, salted, and repeated with the other 3 mini piles. Once the curry broth w/ chicken is finished and resting, the rest of the noodles are cooked in boiling water – well, it’s more of a 1-2 minute blanch. Rinsed with cold water and evenly distributed among 4 bowls. Topped with the khao soi broth and 2 pieces of chicken. Topped again with a handful of crispy noodles and a sprinkle of fresh coriander. On the side, sliced shallots and pickled mustard greens (you’ll find these at any East Asian supermarket).

It’s a spicy, flavour-packed, crunchy, sloppy delight – and you can google for variations in both the protein, as well as the recipe.

The Health Benefits Of Ordering From Us by Longli Zhou

Mon, 12 Jun 2023 10:38:24 +0000

Made fresh on the day of delivery using fresh food ingredients.

Have you ever stocked up leftover foods in the fridge so that you can eat them a few days later? Have you ever left fresh food ingredients in the fridge or on the table and cooked until foods start to become off-flavour or stale since you live a busy life? If you answer ‘Yes’ to any of the above questions, we now would like you to consider how consuming stale foods over the long term can affect your health. In other words, why is it important for you to cook and eat fresh food ingredients? Because eating freshly cooked meals can enable you to gain more nutrients and prevent food poisoning.

Gain more nutrients.

During the storage of foods, the physicochemical changes always result in altered nutritional value and sensory quality. The extent of nutrient loss in stored foods depends on a range of factors such as light, moisture, temperature and duration. In general, the longer the foods are stored, the fewer nutritious values they have. Vitamin is more likely to escape from fresh vegetables and fruits compared to other nutrients (e.g., protein). Vitamins, particularly, vitamin C, Thiamine (vitamin B1) and vitamin A are unstable during storage at room temperature. Regarding vitamin C loss, different species of vegetables and fruits have various degrees of decline in vitamin C level3,4,5,6. Cruciferous vegetables (e.g., broccoli and brussels sprouts) rich in sulfur content usually have a high vitamin C retention (up to 95%). However, the level of vitamin C is likely to decrease by 70%-95% during storage in asparagus and green beans6. The vitamin C content significantly declines by 95% in lettuce during 6-day storage at 4 °C and ends with a minor amount of 0.5 mg/100g36. Likewise, vitamin A content in the wilting leafy vegetables is only half of the initial contents in fresh state32. In terms of fruits, for example, 2-week storage after the harvest leads to a ~20% decline in the vitamin C content in fruits5. Apart from vitamins, previous studies have demonstrated that a long storage duration downregulates the level of health-promoted components (chlorophyll and antioxidants) in broccoli and cauliflower33. Similarly, ginger has reduced flavonoid contents after a 2-week storage34. Lettuce experiences a 40% loss of phenolic contents following a 15-day storage35. The phenolic content in eggplants undergoes a gradual increase in the first 5 days, followed by a subsequent decrease in the following storage period37.

Prevent food poisoning.

Eating stale foods poses a higher risk of encountering food poisoning. Foods are ideal residence for bacteria (e.g., Bacillus cereus, Clostridium botulinum, Clostridium perfringens, E. Coli, Listeria monocytogene, Salmonella and Staphylococcus), viruses (e.g., Hepatitis A and E) and parasites (e.g., Giardia) to grow, accumulate and secrete their toxins under proper temperature, humidity, and acidity. To know more about the definition of microbiological terms and expert suggestions associated with food microbiological issues, please visit the Advisory Committee on the Microbiological Safety of Food (ACMSF) website: https://acmsf.food.gov.uk/

Food poisoning basically results from infections and intoxications.

Infections: caused by the invasion of microorganisms into body organs such as stomach intestines after consumption, which are essential for food digestion and absorption. Click the link to know more about food digestion and absorption. https://journals.physiology.org/doi/full/10.1152/advan.00094.2009 Toxin-mediated infections: caused by the toxins formed in your body after consumption.

Intoxication: caused by pre-formed toxins that have been presented in foods prior to consumption. With food poisoning, you are likely to suffer from syndromes such as abdominal pain, vomiting and diarrhea2. Furthermore, you might develop more severe symptoms such as paralysis. To know more details about common foodborne illnesses such as foodborne botulism or foodborne salmonellosis visit; WHO at https://www.who.int/news-room/fact-sheets/detail/botulism and https://www.who.int/news-room/fact-sheets/detail/salmonella-(non-typhoidal) or CDC at https://www.cdc.gov/botulism/general.html and https://www.cdc.gov/salmonella/index.html

What are the health benefits of immediate cooling, being made and less reheating cycles?

Benefits of immediate cooling It has been suggested by the Centers for Disease Control and Prevention (CDC) that the danger zone of temperature for food microorganisms to grow is between 4-60 °C38. In light of Food Standards Agency (FDA) guideline7, we need to cool cooked foods at room temperature and put the foods in the fridge (below 5 °C) within 1-2 hours after cooking. Further, the Food Standards of Australia states that foods are required to be reheated rapidly to achieve ≥ 60 °C in a time period of fewer than 2 hours and to be cooled from 60 °C to 21 °C in a 2-hour time window and 5 °C within 4 hours8. A temperature of less than 4 °C slower the growth of microorganisms such as listeria monocytogene39.

Most of the microorganisms (e.g., Salmonella and Listeria monocytogene) cannot survive at a temperature above 60 °C40. The widely applicable advice for safe cooking is to ensure the internal temperature of foods achieving at 70 °C and maintained at this temperature for 2 minutes. Many microorganisms, for instance, Bacillus cereus, Clostridium botulinum, E. Coli, Listeria monocytogene, Staphylococcus are able to quickly multiply in a humid and warm (21-60 °C) environment. Cooked meals provide valuable opportunities for microorganisms to multiply. Thus, we need immediate cooling to avoid the growth of various microorganisms in cooked foods.

What are the negative impacts of reheating food multiple times?

Unlike some takeaway businesses that pre-cook and reheat the foods before serving them to customers, our company aims to cook and deliver foods on the same day to reduce the reheating cycles, and ultimately optimize the nutritional value of meals.

Now, let’s review some negative impacts of reheating foods or meals. Effects of reheating on the human body health Reheating diminishes heat-sensitive nutrients such as β-carotene, vitamin C, E and K in fresh vegetables (e.g., broccoli, potato and spinach)15. Since a high intake of vegetables has been linked to decreased risks of developing several chronic diseases (e.g., cancer and type 2 diabetes)16, the reheating process impedes the human body from obtaining nutrients from the intake of vegetables. Moreover, reheating foods, particularly meats, can result in the generation of undesirable products such as heterocyclic amines (HAs) and advanced glycation end products (AGEs)10,17. HAs are known to exert carcinogenic effects on multiple body organs11. A 3-time increase in the reheating cycle raises the HA level of the braised chicken by 7 times9, resulting from a consistent accretion in the HA content with the accumulation of heating cycles. The total content of HAs was 5-fold higher following one reheating cycle12. AGEs are products of the reaction between reducing sugars and proteins, lipids under the condition of a high temperature18. The pathogenic effects of dietary AGEs on the development of chronic diseases (e.g., diabetes) have been established in previous research19. Effects of reheating on taste and flavour profiles In addition to the nutritional deterioration, reheating damages the flavour of foods by reducing aroma-induced Maillard reaction products, for example, those sulfursulphur-contained compounds13. Finally, reheated cooked foods end with an unpleasant ‘warm-over’ flavour due to the rapid lipid oxidation14. Taken together, reheating treatments reduce the nutritious compounds and promotes the formation of harmful products in foods, and negatively affect the sensory qualities of foods.

Is it all bad about reheating foods? Despite the above drawbacks, some evidence indicates the potential benefits of the chilling and reheating process. A recent pilot study reported a lower peak of blood glucose level following the consumption of chilled and reheated pasta meals compared to freshly cooked20. A similar observation has also been documented in a study of consuming mashed potato21. One possible explanation is the formation of resistant starch, which plays a role in controlling blood glucose level22. The aforementioned evidence gives different insights into the domestic cooking method of starchy foods. Nevertheless, studies are still in demand to further confirm the underlying mechanism of the lowering effect of reheating on glucose response after meals. To gain more insights about the reheating guideline of common foods (including milk, rice, eggs, fruit, vegetables, meat and tinned or canned food) in light of FDA guideline: https://www.food.gov.uk/safety-hygiene/home-food-fact-checker A practical guide for reducing AGEs intake in our daily life: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/

What are the health benefits of eating fewer food additives and preservatives?

Another key advantage of our freshly homemade meals is the constrained use of food additives23. Common food preservatives available on the market include preservatives, sweeteners, coloring agents, emulsifiers, stabilizers, antifoaming agents and thickeners24. In recent years, preservatives (e.g., monosodium glutamate; MSG) and sweeteners are gaining increased popularity regarding their effects on human health. In this work, let’s take a closer look at MSG and sweeteners. MSG MSG gives umami aroma to foods and has been widely used in commercial food products as a flavor enhancer. On the other hand, MSG intake leads to metabolic syndromes as well as abnormities in neurological and reproductive systems25. For example, research has reported the potential association between MSG intake and obesity26, and its genotoxic, hepatotoxic and neurotoxic effects27. Mechanistically, MSG can interact with glutamate receptors in central nervous systems and then release substances (i.e., neurotransmitters) to affect the physiological processes25. Sweeteners The safety of artificial sweeteners is still in debate based on the limited clinical data in support of their harmful effects, although sweeteners are now regarded as preferred alternatives to free sugar due to their low-calorie and non-calorie nature. The most frequently used sweeteners are aspartame, saccharine, sucralose, acesulfame-K and stevia28. Previous cohort studies have pointed out the association between MSG intake and increased risks of cancer29 and cardiovascular diseases30. However, the effects of different sweeteners on gut-microbe, energy balance, appetite and metabolic parameters in different age groups during a short- or long-term period needs further exploration31. Health authorities such as European Food Safety Authority (EFSA) and World Health Organization (WHO) are re-assessing the use of artificial sweeteners, we, therefore, need caution about the daily consumption of sweeteners.

References:

1 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6604998/

2 https://www.cdc.gov/foodsafety/symptoms.html

3 https://ucanr.edu/datastoreFiles/608-371.pdf

4 https://www.rombio.eu/vol21nr5/--7_Balan_rec20.oct%202015_ac.05.01.2016.pdf

5 https://sciendo.com/article/10.1515/fhort-2017-0009

6 https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1990.tb06047.x

7 https://www.food.gov.uk/safety-hygiene/chilling

8 https://www.foodstandards.gov.au/foodsafety/standards/Pages/Cooling-and-reheating-food.aspx

9 https://www.sciencedirect.com/science/article/pii/S0032579119384172?via%3Dihub

10 https://www.sciencedirect.com/science/article/pii/S0378427406013257?via%3Dihub

11 https://www.scopus.com/record/display.uri?eid=2-s2.0-18744385308&origin=inward&txGid=bfffe76daf2c1ad6ee0c0633efb68275

12 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466265/

13 https://www.sciencedirect.com/science/article/pii/S0963996920309431?casa_token=2Q6njbVVKE4AAAAA:r7JRoNThCjEZgCGFyUVT6Z0wsboHNYhn_NC0RMh1l53_2oV9AWZ-n3-ntXkXNz2A3Lrr6bH4XbyR

14 https://www.sciencedirect.com/science/article/pii/S0963996920309431?casa_token=2Q6njbVVKE4AAAAA:r7JRoNThCjEZgCGFyUVT6Z0wsboHNYhn_NC0RMh1l53_2oV9AWZ-n3-ntXkXNz2A3Lrr6bH4XbyR

15 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6049644/

16 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3419346/

17 https://www.sciencedirect.com/science/article/pii/S0308814620312498?via%3Dihub

18 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600625/

19 https://diabetesjournals.org/care/article/29/6/1420/24929/Diabetes-and-Advanced-Glycoxidation-End-Products

20 https://www.nature.com/articles/s41430-020-00736-x

21 https://academic.oup.com/cdn/article/4/Supplement_2/654/5845155

22 https://www.sciencedirect.com/science/article/pii/S0141813022004949?casa_token=Qq4S9RICmOMAAAAA:DyoI9t-26XA4gsrtHmnw2Tl_Iq7piKDMu4mm9CAKITiSDqVCnTnvK5ErPbUS1_bm7RW5NPsH3Zo3

23 https://www.efsa.europa.eu/en/topics/topic/food-additives

24 https://www.food.gov.uk/safety-hygiene/food-additives

25 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5938543/

26 https://pubmed.ncbi.nlm.nih.gov/27317126/

27 https://www.scirp.org/html/5-1390289_60932.htm?pagespeed=noscript

28 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4899993/

29 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8946744/

30 https://www.bmj.com/content/378/bmj-2022-071204

31 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7378387/

32 https://onlinelibrary.wiley.com/doi/epdf/10.1111/j.1745-4557.1977.tb00998.x

33 https://www.scopus.com/record/display.uri?eid=2-s2.0-85090688677&origin=resultslist&sort=plf-f&cite=2-s2.0-

Tariwala Chicken by Jaz Guram

Wed, 24 May 2023 16:11:18 +0000

As one of the relatively few Irish Punjabis out there, I am in a position to make a comparison. That comparison is the one between the Irish experience of Stew (Or Irish Stew as people outside the island call it) and the Punjabi experience of Tariwala Chicken. The comparison shows us that respectively, every family loves it, eats it frequently, it helps form the earliest flavour and home cooking memories of those eating it – and yet while it differs slightly from household to household, it remains consistently identifiable as what it is. I’ve been eating this dish around twice per month for my whole life. Have been cooking it twice a month for over 20 years. I feel a connection with my culture and my family when I cook and eat it, like many children of a diaspora do I suppose.

Tariwala chicken is the chicken curry you’ve probably never heard of, but is the one eaten most often by many Indian households, Punjabi or otherwise. Why it hasn’t taken over the restaurant and takeaway menus of the UK still remains one of the great Indo-Irish/British culinary mysteries. Because its simplicity, aesthetic value, wholesomeness and all-round banging flavour and authenticity put it right up there with some of the other iconic Punjabi chicken curries like Murgh Makhni (Butter Chicken) and Saagwala Murgh (Chicken Saag).

The simplicity of ingredients and method is probably why it is a household staple in many homes. Growing up it was a key player in the Sunday Dinner rotations, where only hall of fame meals need apply. You can make it boneless (If so, use thighs, please), but I like taking apart a whole chicken and using all of it. The ‘tari’ refers to the thinner-than-average gravy which, in my opinion, truly benefits from having on the bone pieces in there for the simmer. The base is a classic Punjabi one: caramelized onions, lots of ginger and garlic (lots), tomatoes (fresh or canned), and minced thai chillies. This base is built on green cardamon pods and cumin seeds tempered in ghee (or oil). Other spices added to the base masala include toasted cracked coriander seeds, turmeric, garam masala, Kashmiri chili powder (a mild chili powder which adds a beautiful, deep red colour to dishes). Salt, lemon juice are also added. Once the base is thick, rich and ready, the chicken pieces are added. The chicken goes in unmarinated, another time saver, as the base is so pungent and the simmer so thorough the chicken absorbs so much flavour marinating it is unnecessary. Once sealed, several large potatoes can be added, or not (a Chicken Tari potato can be life changingly amazing – you heard it here first), and mixed through with the chicken and masala. Hot water is added to cover everything, brought to a boil then simmered on low for 30-40 mins until the potatoes are cooked. Finish up with a big handful of crushed kasoori methi (fenugreek leaves), and stir. Finally it’s with a handful of chopped coriander leaves and covered, to let the flavours settle, for 2- 30 mins.

Tariwala chicken can be Tariwala gosht, ie Tariwala lamb, you just cook it slower and longer and with a few minor aromatics tweaks. I enjoy it with steamed basmati rice, fresh wholewheat rotis, or even white sliced bread. For 2, sometimes 3 nights in a row. Usually with some fresh mint mango coriander chutney , pickle and a deconstructed kachumber salad on the side. Maybe we can visit the side dishes on another day, that’s a whole other mouth party.