TMN Goes Mobile-Friendly, Launches New App

What restaurant could be a great one unless it is open to people in a mobile click for the gadget era?  Mobile app and mobile platforms have become the very means of serving the customers with a single touch. Yes, TMN is proud to launch its mobile app for all foodies out there in Odisha to enjoy a simple one-touch away delicious food.

It can be easily downloaded from this link (https://play.google.com/store/apps/details?id=com.tmn.tmn&hl=en) which opens the Pandora to delicious and mouth-watering food. The app allows you to either login if you have registered with the site already or register yourself with your email address and password.

Well if you are one of those freaks who don’t leave your details with anyone, you can also access the services using a guest login feature.

In the first phase of the roll out, the app is initially available for android devices (in Google Play Store). It will be made available in iOS devices in the near future.

If you have downloaded and registered, what are you waiting for?

You can choose the city and the locality to locate the restaurant closer to your residence. You can choose a location nearby your home. It reduces your wait time to receive the food you ordered online.

The menu gives a wide range of dishes to choose from that not only seem intriguing but also affordable and tasty. There are a plenty of options to choose from. We offer food for the various times of the day, such as, breakfast, lunch, dinner, snacks and cakes, beverages, and chocolates.

Speaking of the app layouts, the images are stacked with colorful pictures of original dishes that are served in the restaurant. TMN is very stern in displaying what they really serve to their customers. The colorful palette lined up in the app site leaves with plenty of choices for the customers to choose from. Any layman can use the app to order the food online owing to the ease of access.

Santosh Panda, Founder & CEO, TMN

“The new app hosts several additional features than the preceding version and has several customer friendly features for efficient and smooth meal ordering and meal delivery experience”, TMN’s Founder and CEO Santosh Panda quoted

“The new app is the result of the TMN tech team’s relentless efforts who devised ways to enhance the app as well customer experience” Santosh added.

So friends, download the TMN app today, browse for your favorite food, order, enjoy all the delicious foods at the comfort of your home. Your satisfaction is our success!

Do come back to our site for updated NEW PROMO CODES very soon.

Media Contact
Divya kala.R
IndSense Writing Services
994/309-7975
ids.writingservices@gmail.com

TMN Sports New Logo

At TMN (TasteMoreNew), we are delighted to announce that we have designed a new logo, sporting orange and maroon colors, for the company.

The revamped logo has been unanimously chosen by the TMN team who are confident that it showcases their values and beliefs in a strong way. The new orange and maroon badge with the name TMN displayed under a Chef’s hat underscores the brand’s mission “Food for Every Occasion”.

Going deep into the idea behind the color maroon - it is the color that represent:

excitement - The TMN team works with great excitement and passion and one day is not equal to the other. We strive to add value to our each day's of work and endeavor to make our process and operations better with each passing day.

desire - At TMN, we prepare the kind of food that suits the palate of people from all walks of life and positive customer feedback and long-standing loyalty  is the reward that we get from their part.

strength -  The TMN team's strength lies in providing a wide range of services such as catering, home delivery, party orders, corporate orders, canteen facilities and we have been doing fabulous at all these multifaceted areas over the last two years.

Maroon is a testament to all the things that define the two-year old company TMN.

Moving on to the next color, orange is a hot color to the human eye and it gives the sensation of heat and you can only vouch for that after you have tasted the delicious offerings of TMN!

Orange is the color that stands for 

creativity - Creativity is the hallmark of TMN and it is the driving force of our chefs for whom being creative is as natural as breathing. We are blessed to have such creative people in our team who manage to surprise us with their creativity without compromising on quality and taste.

determination - Like in all great business, our determination is to get better in each aspects of our work, be it preparing great food, rendering customer service, taking bulk orders, or successfully organizing an event. Our main determination comes from "why do we do the things that we do?" and "what we do" and "how we do it?" follows later and it takes us to another aspect of the orange color...

success - Success for us means happiness all around. Nothing gives us more satisfaction than seeing our customers delighted by our service. For us success is not the destination. Our very journey is our success, our very team is our success, being around with people who believe what we do believe is our success. And when many others join their hands with us and enjoy the value added services that we provide, our success just grows multi-fold.

The new badge has replaced the previous "spoon and fork" logo and can be seen in TMN’s website and mobile app.

Media Contact:
S.S.Ray
IndSense Writing Services
965/860-1541, 994/309-7975
ids.writingservices@gmail.com

Hotel Business in Bhubaneswar – Problem of Plenty and Choice of Scanty!

Odisha is famous for its typical cuisines and cooks. The hotel industry is one of the fastest growing industries in the state due to the rapid industrialization, growth in tourism and educational sector. The capital city of Bhubaneswar is a reflection of growing hotel industry in the state.

If you roam around the streets in Bhubaneswar, one thing defiantly catch your eyes is hotels. Each locality contains over hundreds of hotels – either big or small or even road side hotels. The number is constantly increasing.  The hotel business is said to be one of the most profitable business. If one runs it meticulously, then profit margin will be overwhelming.  It is this basic fundamental concept that has led to sudden rise in number of hotels in Bhubaneswar. The competition is fierce.  Options are plenty.  Different hotels charge different rates. You can get a standard lunch at minimum of cost just Rs 30 if your budget does not permit you to effort the comfort of a luxury hotel. The same menu can cost you more than Rs 500 if you select a hotel in a posh area in the city.  It is quite paradoxical.

As popular proverb goes like this the problem plenty is often scaring than the problem of scarcity. Looking at the growing hotel business in Bhubaneswar, one can easily jump to the conclusion that options are endless to a customer. If you have money, you have food everywhere. Everybody wants to eat quality food at affordable price. Now the question comes how to select a good hotel? A good hotel is one, which maintains quality menus, hygienic environment, and proper delivery for affordable prices.  Considering these two factors, the hotel industry in Bhubaneswar suffers from problem of plenty and choice of scanty.

What are the parameters of a good hotel?

• Affordable Price
• Quality Foods
• Hassel-free Ordering System
• Simple Cancellation Process
• Reliable Delivery Platform
• Professionally Trained Chefs  
• Hygienic Kitchen Environment
• Hi-tech Kitchen Appliances
• Modern Storage System
• Proper Management of Food Hygiene and Safety
• Focus on Personal Hygiene of Staff
• Dietitian Recommended Foods
• No Compromise on Food Ingredients
• Best Selected Menus from Different States 
• Every Day New Menu
• Non-dependent on Third Party Food Suppliers

In Bhubaneswar, there are certain food providers like TasteMoreNew, who meticulously fulfill the above requirements for the benefits of their customers.   

Bollywood Movies Based on Food & Beverages

Bollywood has great impacts on the lives of the people in India. It is one the largest film industries in the world. It is the most effective medium for telling society its own story. The Hindi cinema industry portrays changes taking place at socio-economic-political levels on the silver screen, so profoundly that it leaves the audience with an unforgettable impact.  The first ever movie was screened in India in 1913. The industry has completed 100 years.  Over the years, many iconic movies have been produced and many unforgettable songs and lyrics have been created. Also there are many hearth touching as well funny dialogues that we always like to listen to. These famous dialogues are on society, lifestyle, politics, economics, spirituality, leadership and almost on everything.  Here are some of the famous movies based on food & beverages.

Here is a presentation that depicts relationship between Bollywood and Food & Beverage Industry. 

TasteMoreNew Recommends Foods You Should Take This Summer

According to media reports, around 30 people have died in Odisha allegedly due to sunstroke so far this year. The heat wave is mercilessly sweeping the state with the mercury level touching above 40 degree Celsius in almost all districts in the state.  It is quite natural that we feel the heat and irritating humid condition.  We try to find out various ways to keep ourselves cool. Our body demands cooling foods to keep energy level intact. What are the best foods that you need to consume in summer? TasteMoreNew has the answer: 

TasteMoreNew: Top 15 Paneer Dishes That Make Your Mouth Water!

Here are our top 15 paneer dishes. Let's taste the tasty.

18 Chicken Dishes at TMN

You may not believe that 100 grams of chicken contains 30 different nutritional substances, which are quite useful to your body. It is the most common non-veg item across the globe. Chicken is a rich source of lean, low fat protein. It does contain selenium, a chemical known for its anti-cancer properties.

Considering the health benefits and differentiated tastes of the people, Bhubaneswar-based food delivery platform TasteMoreNew makes 23 different chicken items for its customers. Here is a glimpse of these items.  

World Health Day 2016: Foods That Beat Diabetes

As the world celebrates this year's World Health Day with the theme 'Beat Diabetes', every Indian should know about diabetes because the number of people with diabetes in India has risen from 11.9 million in 1980 to 64.5 million in 2014.

According to the Lancet study, China, India and US are among the top three countries with a high number of diabetic population. There is a fourfold rise in the number of diabetics – from 108 million in 1980 to 422 million in 2014 in the globe and half of them live in India, China, USA, Brazil and Indonesia.

Diabetes is caused mainly from unhealthy eating habits, stress and lack of physical activity. The two common forms of diabetes are type 1 and type 2. Type 1 is not preventable while the latter one can often be avoided. But one can reduce the risk of getting diabetes by following a healthy lifestyle and proper food habits.

As part of its World Health Day celebration, TMN has prepared a list of best foods to beat diabetes.  

Criteria for Selecting a Food Delivery Platform

 Here is a simple presentation that may provide vital inputs for determining you the criteria of a good food delivery platform. 

Chakuli Pitha: A Traditional Odia Rice-based Flat Fried Cake

Odisha, the land of Lord Jagannath is famous for its traditional cuisines. Pithas or cakes are the unique identities of Odia cuisines. The Odia pithas are the most sought pithas across the country.  One such popular pitha of the land is Chakuli.

Chakuli Pitha or rice-based flat fried cake is often compared with Dosa of South Indian states. However, dosa and chakuli vary from size and taste, and also in method of preparations. Dosa is a crunchy and large solid dish eaten along with spicy or sour Sambhar or Chutney. Whereas Chakuli pitha is a non-crunchy, soft, small and thin pancake best enjoyed with sweet chutneys , dalma, aloo bhaja, ghuguni etc.  

Once treated as religious food served to deities on special occasions, Chakuli is now one of the most-sought daily menus in Odisha. It is widely consumed as the favored breakfast menu and snack item in the evening. It can be made at home without much tiring process.

There are different kinds of Chakulis and each has its unique tastes. For example - Saru Chakuli. It is a kind of Chakuli usually tastes sweet. In Odia households, people serve the guests to sweeten their mouth whenever they are invited for any party.

Types of Chakuli Pithas

Saru Chakuli

Budha Chakuli

Coconut Chakuli

Pooli (Meetha Chakuli)

Pyaz Chakuli

Tomato Chakuli

Atta Chakuli

How to Prepare

Chakuli Pitha is prepared in little or no oil, which not only enhances the taste, but makes them very healthy as well. Every person belonging to this state must have tasted this recipe at least once in his or her lifetime. Chakuli Pitha is prepared using rice flour, white lentils(Biri) , refined oil (preferably ghee or mustard oil), and salt. This flat pancake is full of nutrition and best enjoyed with aloo bhaja, ghuguni or white peas curry, dalma or just sugar/jaggery or sweet chutneys.

  

Cuisine: Odia

Serves : 4

Preparation Time : 20 min to 30 min   

Cooking Time: 10 minutes

Ingredients  

    1 cup white lentils

    2 cup rice

    Salt as per taste

    Water as required

    1 to 2 tablespoon Mustard Oil

Process

Soak white lentil and rice in water overnight. Then filter out the extra water and grind it to make a fine paste. For grinding add water which covers the lentil and rice.

Keep aside the mixture for 4 to 5 hours for fermentation. Add salt and water to the paste for making the batter a little thin. Make sure the batter doesn't get too watery.

This is the usual method of preparing the Chakuli Pitha, But I like to have it fresh so I just keep the batter covered for 30 minutes after grinding and then use it .

Mix the batter well and place a pan on the stove. Heat a non stick tawa  on a medium flame.

    When the pan gets heated, add 1/2 tea spoon oil and spread it all over the pan.

Take a small bowl of batter and spread it all over the pan in circular shape. After a while  check the lower side of the pitha. Once the lower side turns brownish, flip it to other side.

When the pancake (pitha) is cooked well from both the sides, switch off the stove. Repeat the procedure for all the pithas (pancakes).

Street Foods That You May Publicly Hate, but Secretly Love

There are several reasons that make you publicly denounce street foods. Street foods are deep fried and contain high saturated fat content, which is harmful to health. Other also claim street food lack in nutrition and are rich in unnecessary calories. In a nutshell, street food can cause problems like gastrointestinal infections, high cholesterol leading to health hazards, diabetes and cardio diseases.

Regardless to these factors, you can avoid street foods. You may hate street food openly, but secretly love it because street foods are local identities. People staying outside have always crave for tasting street foods despite the fact that they are fully aware about the low quality of the food. But why do they love to eat? They have secrete love for street foods because they have never erasable memories with street foods.

Here are certain typical street foods that you may publicly hate, but secretly love much or less. 

TMN Comment: Starbucks' Plan to Donate Unsold Meals to Hungry a Good Initiative

Global coffeehouse chain Starbucks' plan to donate unsold meals from all of its 7,600 outlets in the US to hungry and needy people rather than throw them out, is certainly an encouraging initiative.

In recent years, the concept of CSR has gained immense media attention due to involvement of major companies in corporate social initiatives.  It is widely believed that a company's public image largely depends of its CSR activities and how much media is aware of it.

Without debating pros and cons of CSR, we must reach to conclusion that every company should demonstrate its commitment to various social causes for good reasons.  

In a state like Odisha, which stands second (32.59%) among the 14 states in India with highest incidence of poverty after Bihar (33.34%) by 2011-12, the companies should show greater commitment towards CSR. 

Popular rice scheme - monthly ration of 25 kg of rice at Rs 1/kg – is not enough to deter people going to sleep without food.  The situation of poverty and hunger is acute in remote areas. In cities, the growing number of urban slums is a reflection of poverty.  

Being a social responsible and sensible organization, TMN expresses its genuine concerns towards the people struggling to get two square meals a day. As part of its CSR initiatives, it always makes it a point to feed the hungry free and give quality time with them.  It also plans to visit orphanages in Bhubaneswar and other parts of the sate and arrange various skill development programs for the children staying there.

Happy Holi to All

On the festive occasion of Holi, we extend warm greetings and good wishes to all. The festival of Holi symbolizes the vibrant colors of our life, diverse multicultural society, the spirit of tolerance and harmony that has been the essence of our culture and civilization. May this unique festival of colors bring happiness and prosperity in your life.

Team TMN

Bhang Lassi: A Holi Special Drink

 'Arey bhang kaa rang jama ho chaka chak, phir lo pan chabay

 Arey aisa jhatka, lage jiya peh punar janam hoyee jay'

Can anyone forget this song ''Khaike Pan Banaras Wala' from one of the Bollywood's all-time best movies Don of 1978?

The song signifies the importance of 'Bhang Lassi' in social celebrations particularly in rural India. Bhang is essentially an integral part of Indian culture. This soft drink has been used in the subcontinent since Vedic age. In North India, Bhang Lassi is widely consumed on Holi, the festival of colors, also know known as the festival of sharing love. It is believed that Sadhus use bhang to boost meditation and to achieve transcendental states.

Bhang Lassi has a numerous medical values. If it is consumed properly with required quantity, it may cure fever, dysentery, sunstroke, boost digestive system of body, enhance appetite and cure speech imperfections.

 

Process of making Bhang. 

 Ingredients:

Cannabis (Bhang), 1/2 ounce

Warm whole milk, 2 cups

Sugar, 1/2 cup

Coconut milk, 1 tablespoon

Chopped almonds, 1 tablespoon

Powdered ginger, 1/8 teaspoon

Garam masala, a pinch

Grenadine, 1/2 teaspoon

Water, 1 cup

Method:

Bring water to a boil in a teapot.

Add cannabis to the water.

Brew for about 8 to 10 minutes. Strain the mixture.

Gradually grind the strained cannabis along with 2 tablespoon of milk. Repeat the process several times.

Strain the milk into another bowl. Keep it aside.

Add a little more milk to the cannabis. Grind it along with the chopped almonds. Repeat the process a few times.

Remove the cannabis. Pour the milk, coconut milk, grenadine and boiled water into a container.

Add the sugar, ginger and garam masala to it. Continue stirring the mixture till smooth.

TMN Celebrates Pakhala Day on March 20

In order to further popularize, the traditional Odia rice dish 'Pakhala', TasteMoreNew (TMN) has celebrated the World Pakhal Day with much fanfare and gaiety.

Pakhala or water rice is not just a rice time for the people of Odisha, but a part of life, a socio-cultural identity. Although, it is difficult to trace the origin of this food in Odisha, it can be assumed that its origin would have been around 10^th century AD because it is believed that Pakhal was included in the recipe of Lord Jagannath.

 There is not a single home in Odisha where you cannot find a bowl with Pakhal bhata in it.  It is served with badi chura, macha bhaja (fried fish), saga, baigana tamata poda, alu bharta, amba chatani, onion and cucumber.

Types of Pakhala

 Jeera Pakhaḷa: It is made by adding fried cumin with curry leaves with Pakhaḷa.

 Dahi Pakhala: It is made by adding curd with pakhaḷa. Badi Chura is taken as a side dish with Pakhala.

 Garama Pakhaḷa: It is generally made by adding water instantly after making rice or with warm rice.

 Basi pakhaḷa : Basi in Odia means stale.  It is made by fermenting rice by adding water which is generally kept overnight and eaten in the next day. It is also known by the name Basi amana or Basyam that literally means stale cooked rice.

How to Prepare:  Preparation of Pakhala is quite simple. It is less time consuming. It is prepared with rice that is cooked. Then, rice is allowed to cool. After the rice is cooled, then water is poured in a bowl and rice is added into it.

Health benefits of Pakhala:  During summer, every Odia takes it twice or thrice a day to beat the heat and sun stroke.  It has several other health benefits, due to which the food is now popular in other states.

  

International Fame of Pakhala:  Over the years, Pakhala has gained wide recognition outside the state. Today it is consumed in states like West Bengal, Bihar, Chattisgarh, and Assam.  It is also consumed in foreign countries like Bangladesh, Nepal and Myanmar.

Why March 20 as Pakhala Day:  March 20 marks the beginning of spring in the northern hemisphere and fall (autumn) in the southern hemisphere from an astronomical viewpoint. Twice a year, around March 20 or 21 and September 22 or 23, the sun shines directly on the equator and the length of day and night are nearly equal in all parts of the world. So 20th March is the perfect day to celebrate Universal Pakhala Day.

Food Superstitions: Do We Really Need to Believe Them?

You may accept it or reject it, but you cannot ignore it. Yes we are talking about superstitions. It is not that a country like India, which is economically poor, but culturally rich than any rich country in the word, has wide prevalence of superstitious beliefs. Superstitions are prevalent in almost all countries across the world.  

Let's begin with some of the predominated ancient superstitions that undesirably influence modern man's rationality.   

A cat crossing your path is a bad sign, if you are starting your day. Hair cut on Tuesday may provoke God's wrath on you. Opening an umbrella inside the house will bring bad luck. Breaking mirror may cause you to suffer seven years of misfortune. Number 13 is unlucky. Cutting nails and shaving after sunset will make you loss wealth.  Fallen hair around the house will bring fight in your family. Adding one rupee to a gift sum is auspicious.

 When it comes to food and dieting, superstitious beliefs sometime controls our tastes and preferences.

Hereare some of the superstitions associated with food. 

Food superstitions from Taste More New

How Much a Person Should Eat Daily?

The funny answer is that as much as you can. Practically it is a very difficult question to answer. In the great Hindu epic the Mahabharata, Kunti, mother of fivePandavas, would divide the food her five sons brought by begging in the streets of Ekachakra city, into two equal portions. One half would go to Bhima and other half would be given to four Pandavas – Yudhishthira, Arjuna, Nakula and Sahadeva and their mother Kunti.  She knew that Bhima, being born of the Wind god had great strength and a mighty appetite.

In modern era, there are many Takeru Kobayashilike eaters, who have set many world records for their resounding appetite and eating heavy quantities of hot dogs, meatballs, Twinkies, tacos, hamburgers, pizza, ice cream and pasta etc within few minutes.

There are a group of people, who want to consume more but their per capita income does not allow them to consume more. There are other group of people, who consume less and prefer to stay on dieting, even though they can afford to consume whatever they like. It is quite paradoxical.

The bottom line is that there is enough for everyone's need but not for everyone's greed.  Again the question resurfaces – how much food a person should eat daily? Obviously it varies from person to person. It depends upon a several factors like height, age, gender, health status, job profile and medical history etc.  How much food relates to your daily calorie intake requirement - consume more each day than you use up and you will usually put on weight, consume less and the opposite will happen.

According to World Health Organization, the exact make-up of a diversified, balanced and healthy diet will vary depending on individual needs (e.g. age, gender, lifestyle, degree of physical activity), cultural context, locally available foods and dietary customs. But basic principles of what constitute a healthy diet remain the same.

 For adults

A healthy diet contains:

Fruits, vegetables, legumes (e.g. lentils, beans), nuts and whole grains (e.g. unprocessed maize, millet, oats, wheat, brown rice).

At least 400 g (5 portions) of fruits and vegetables a day (2). Potatoes, sweet potatoes, cassava and other starchy roots are not classified as fruits or vegetables.

 Less than 10% of total energy intake from free sugars (2, 5) which is equivalent to 50 g (or around 12 level teaspoons) for a person of healthy body weight consuming approximately 2000 calories per day, but ideally less than 5% of total energy intake for additional health benefits (5). Most free sugars are added to foods or drinks by the manufacturer, cook or consumer, and can also be found in sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.

Less than 30% of total energy intake from fats (1, 2, 3). Unsaturated fats (e.g. found in fish, avocado, nuts, sunflower, canola and olive oils) are preferable to saturated fats (e.g. found in fatty meat, butter, palm and coconut oil, cream, cheese, ghee and lard) (3). Industrial trans fats (found in processed food, fast food, snack food, fried food, frozen pizza, pies, cookies, margarines and spreads) are not part of a healthy diet.

 Less than 5 g of salt (equivalent to approximately 1 teaspoon) per day (6) and use iodized salt.

For infants and young children

In the first 2 years of a child’s life, optimal nutrition fosters healthy growth and improves cognitive development. It also reduces the risk of becoming overweight or obese and developing NCDs later in life.

Advice on a healthy diet for infants and children is similar to that for adults, but the following elements are also important.

Infants should be breastfed exclusively during the first 6 months of life.

Infants should be breastfed continuously until 2 years of age and beyond.

From 6 months of age, breast milk should be complemented with a variety of adequate, safe and nutrient dense complementary foods. Salt and sugars should not be added to complementary foods.

TMN Food Van: A New Age Tech-Savvy Dabbawala

Unlike a Mumbai dabbawala, who generally collects food from homes and packs them in lunch boxes for delivery at workers' offices, this new age dabbawala is all set to set a new trend in the age-old food delivery business.

TMN Food Van is a tech-savvy dabbawala, which deliveries food prepared by its own central kitchen- TMN Kitchen. TMN prepares dietitian recommended homemade meals for all - individuals, locals, professionals, educational institutes and corporate offices.  It does not depend upon third party food suppliers, who usually compromise on qualities.

Driven by advanced technology, TMN Food Van allows customers to order food online and get it delivered at their doorstep in right time.  For working professionals who prefer to eat home-cooked food in their workplace rather than eat outside at a food stand or at a local restaurant, usually for reasons of taste and hygiene, TMN Food Van is of great help. It delivers food at their workplaces through its well coordinated supply chain management.  

TMN Food Van has an efficient food delivery platform. Foods are properly packed with necessary certifications. It accepts both offline and online order for foods. The online platform is very simple and quite user friendly allowing customers to effortlessly order through mobile, tablet, laptop or PC. The food van will reach at the customers in time, so that the quality of the food will never be diminished due to timely factor.

Book Review - Kitchen Confidential: Adventures in the Culinary Underbelly

For me, the cooking life has been a long love affair, with moments both sublime and ridiculous. But like a love affair, looking back you remember the happy times best-the things that drew you in, attracted you in the first place, the things that kept you coming back for more.  I hope I can give the reader a taste of those things and those times. I've never regretted the unexpected left turn that dropped me in the restaurant business. And I've long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates', food, for me, has always been an adventure.

These are few lines of the book ' Kitchen Confidential: Adventures in the Culinary Underbelly' by famous American chef Anthony Michael Bourdain.

The book portrays Bourdain's professional story and a behind-the-scenes look at restaurant kitchens. The book makes an honest attempt to present overall view of professional culinary industry. The commercial kitchen is described as an intense, unpleasant and sometimes hazardous place of work staffed by what he describes as misfits. Bourdain believes it's no place for hobbyists and all those entering this industry will run away screaming if they lack a masochistic, irrational dedication to cooking.

Bourdain says, "My first indication that food was something other than a substance one stuffed in one's face when hungry-like filling up at a gas station-came after fourth-grade elementary school.

He writes -  "Don't Eat Before You Read This" in The New Yorker, he spared no one's appetite, revealing what goes on behind the kitchen door. In Kitchen Confidential, he expanded the appetizer into a deliciously funny, delectably shocking banquet that lays out his twenty-five years of sex, drugs, and haute cuisine.

From his first oyster in Gironda to the kitchen of the Rainbow Room atop Rockefeller Center, from the restaurants of Tokyo to the drug dealers of the East Village, from the mobsters to the rats, Bourdain's brilliantly written and wonderfully read, wild-but-true tales make the belly ache with laughter.

The book alternates between a confessional narrative and an industry commentary, providing insightful and humorous anecdotes on the cooking trade. Bourdain details some of his personal misdeeds and weaknesses, including drug use.

He explains how restaurants function economically and the various restaurateur's tricks of which consumers should be aware. For example, he advises customers to avoid ordering fish on a Monday as the fish for Monday would be likely a remnant from the weekend or earlier. He also suggests avoiding beef well done: the meat is more likely to be from less-than-best grade as the substandard flavor would be masked in overcooking.

TasteMoreNew to Celebrate Universal Pakhala Day on March 20

Bhubaneswar-based online food ordering platform TasteMoreNew (TMN) will celebrate Pakhala Dibasa or Universal Pakhala Day on March 20.  As part of the celebrations, TMN encourages its staff members, customers and people in general to eat pakhala on that day.

Pakhaḷa  is not just a rice item for the people of Odisha, it is a part of socio-cultural identity. It is very difficult to trace the time period when this food item was first consumed by the people of Odisha.  As it was included in the recipe of Lord Jagannath, so we can presume Pakhala's origin would have around tenth century AD. However, its accuracy is questionable.

Regardless to it, Pakhaḷa is the best rice food item in Odisha. There is not a single home in Odisha where you cannot find a bowl with Pakhal bhata in it.  During summer, every Odia takes it twice or thrice a day to beat the heat and sun stroke.  It has several other health benefits, due to which the food is now widely consumed in other states like West Bengal, Bihar, Chattisgarh, and Assam.  It is also consumed in countries like Bangladesh, Nepal and Myanmar.

March 20 marks the beginning of spring in the northern hemisphere and fall (autumn) in the southern hemisphere from an astronomical viewpoint. Twice a year, around March 20 or 21 and September 22 or 23, the sun shines directly on the equator and the length of day and night are nearly equal in all parts of the world. So 20th March is the perfect day to celebrate Universal Pakhala Day.