YIN-YANG- Newsletter- FINAL

FOOD AND DELICACIES Edition IAn Initiative of Mass Communication Department St Mary’s College, Hyderabad

From the faculty coordinator’s desk-The Department of Mass Communication takes pride inestablishing the culture of Newsletter in the campus with theparticipation and collaboration of the second year MassCommunication students. The name chosen for this newsletter isYIN-YANG. The idea of having a newsletter is to give a real timeJournalistic experience to the students who aspire to becomeprint media Journalists in the future.YIN-YANG, is a Chinese philosophy that talks about thecombination of negatives and positives. The idea behind havingYIN YANG as the name of our newsletter is to bring out the trueessence of journalism in the writings of our students. YIN-YANG also deals with the negative and positive spacecombination in designing, and our interpretation representsbalance, neutrality, unbiasedness, courage, and truthfulness,which are the most important qualities of a journalist.This being the first edition of our newsletter, we have chosen the theme as ‘Food and Delicacies’. Thisedition exclusively covers a range of dishes that focuses on a healthy diet with valuable tips andsuggestions. We also have a special column designated especially for those who enjoy crosswordpuzzles.Our motive behind taking this initiative is to provide a benchmark for the young talents in our college,to report about college events and also to share the possible information about various dynamicsinvolved in a student life. We equally focus on providing valuable information to the inquisitive mindsof our college. In the coming editions, young talents in our college will be featured, interviews will bepublished, and lot more, which is planned for this whole semester. - Kalyan Raygalla, Coordinator, YIN- YANG, An initiative of Mass Communication Department, St Mary’s College, Hyderabad.

NO TIMES FOR OLD MEN“Tell me what you eat, and I will tell you what you are.” – Anthelme Brillat-Savarin.What is a perfect dish for you? It changes from person to person. A perfect dish for you might be onewhich looks glamorized, dramatised and textured with exotic flavours which induce a perception ofdelight to the gustatory senses. Every day we see hundreds of such dishes popping up on our Facebookor Instagram feeds. A single glance at the pictures of these foods is enough to melt your heart andwater your mouth. This concept is basically food pornification. This quasi-relish that we enjoy when wewatch these foods has taken away the real fun of cooking and eating natural food. We choose food pornover actual food. Good lord, we have arrived at a juncture in the evolution of mankind where insteadof sharing food, we share pictures of food. In fact, I conceived the idea of objectifying food from arecent media lecture in our college. This set me up with thoughts such as, how much we end upobjectifying food in our daily basis. I wonder if people became so artificial as to glamorize every singlething including food. Nevertheless, this advancement in humans also gave us the modern food science.Remember when doctors used to say you are not supposed to have egg yolks because it has a lot of fat.However, the modern food science labels this as a half-baked theory. Doctors and nutritionists, now,urge people to eat more fat. Yes, you heard that right. There are two types of metabolisms namely thecarbohydrate-based diet and a fat-based diet. The modern food scientists discovered that you cansurvive by consuming only fat and protein. The keto diet which you have come across a million timesis the same phenomenon. Ketosis is a metabolic process where energy is drawn from fats instead ofcarbs. This discovery led to revolutionary changes in the way people around the world diet. All thefitness enthusiasts and health freaks started doing the keto diet and they got plenty of good results. Theketo diet is perfectly healthy and is advice to many diabetic people as well. The reason I quotedAnthelme Brillat Savarin’s famous aphorism at the beginning of the article is that he is often consideredas the father of low carbohydrate diet. He considered sugar and white flour to be the cause of obesityand he suggested instead protein-rich ingredients. Therefore, you can say that the modern scientistslike Russel Wilder didn’t discover but in fact ‘rediscovered’ the low carbohydrate and high-fat diet.Time and food always have a close connection. The more nutritious food you consume, the morechances of you living for a longer time. We belong in a time where we can easily differentiate betweengood food and bad food. This awareness gives us the freedom to choose and the golden opportunity tolive longer. After all, we are here not just to survive but to live as well. - Aditya Devulapally

CHAI- THE FLAVOUR OF HYDERABADStarted evolving in China in the 16th century, this majestic drink reached India through British in the19th century. It failed to come to India early, but it never failed to steal the hearts of people here. Thisdrink is known as tea in English, but many tea lovers fascinate to call this drink as Chai. The word Chaiarrived from Eurasian languages. This goldendrink is Indian's integral part of dailylife. Indians don't just love Chai; they cannotlive without it.Indians consider Chai as a basic necessity justlike Roti, Kapda and Makaan. They believethat it is an important fluid for their body tofunction. Indians, especiallyHyderabadis, are ardent lovers of Chai. Ithas many flavours and varieties but ‘IraniChai’ tops the list. Hyderabadis borrowedthis flavour through Persian immigrants.One can see an excess of Irani tea stallsaround Hyderabad where the tea is boiled from morning to evening in a dish called ‘Handa’. Milk isboiled and sweetened separately. The Chai Wala would open the tap of the Handa to fill the cup withtea, add a little milk and it is enough to grab the people's love. You might go through a lot of troubles and lots of stress, but one sip of Chai can make you forget everything and take you to heaven. Some of the great places to get the best Chai in Hyderabad is Nimra cafe, Alfha hotel, Madina hotel, cafe Taiba and manymore. And for the Marians, we would suggest you try the Baadam Chai opposite to the Auto standnear the Yousufguda check post. -Akhilesh Golla

Deccany delightThough Ramzan is a festival celebrated by a community, here in Hyderabad, it is interesting to seeeveryone unite during the Iftar parties hosted by many in the city. This culture is so distinct in itselfthat it sends a message to the rest of the country principally the politicians who try creating a chaoticscenario by making it difficult for people to coexist. It is indeed a pleasure to be a part of such anethnicity that is inclusive and binding.The heritage walks that I attend, give me an opportunity to explore not only the sites but also the delicacies of Hyderabad, the breakfast at the old Hyderabadi restaurants that serve authentic food which belongs to the Shahi cuisine are truly mouthwatering. My recent addition to my list of scrumptious dishes happens to be Butter Naans served with Kheema curry exclusively served at Paradise Hotel. In addition to that, the most awaited dish of the year for all the non- vegans being Haleem which can be best tasted at Pista house that is absolutely lip-smacking. I would any day prefer traditional Hyderabadi food over western foods like pizzas andburgers that kill my appetite for some good hours. Nizami Murgh Tikka and Ambada Gosht in the oldcity cannot be forgotten. The traditional food platter whichincludes Hyderabadi Biryani, Tangdi Kebab, Shahi Goshtseems difficult to finish but disappears into my stomach inno time.For all those sweet-toothed people grab your hands onQubani Ka Mitha,Jauzi, Tukda,Sheer Khurma,Mauz KaMitha ,Shahjahani Mitha,Badam Ki Jali for a optimumsatisfaction.Travelling by the Kacche Rasste of the city is a kind of aneye opener in terms of the knowledge of the city that I hadparticularly related to food. Food stops and joints like Ram ki Bandi, Hameedi Confectioners, NimranIrani café, Gokul Chaat are not only economical but also serve the greatest quality of food. Walks gaveus a deep dive into the streets of Hyderabad or Secunderabad and gave us ample possibility to travelaround and taste the genuine Hyderabadi food from renowned eateries. However, people I know insistthat we taste the Irani chais with Osmania biscuits which are a part and parcel of Hyderabadis. TheNimbu Paani certainly is a show stealer which rejuvenates you in summers and makes you want todrink more than six glasses for sure at Lamakaan. This way however it makes Hyderabadi NawabiSavoury unique in its own sense and all those who are ignorant of its presence are missing on anabsolute delight. - A S Aarti

FOOD TRUCKSFood trucks are basically large vehicles customized to cook and serve food. A lot of them go upaccording to a certain theme like imitating the cuisine they serve, being street smart and making it littlepuzzled to stand out of the box. You don't usually see that the food trucks are run by great chefs andculinary stars instead most of them are college dropouts and job quitters whose marketing strategieswould be pleasant to listen. Now coming to the consumers, you don’t have to compromise on the taste.You don't need to dress up like you actually do when you knock those restaurants off your checklist.The hygienic and raw food made in front your eyes makes it a trustworthy deal for you.With food trucks, you can set up a kind of a wandering restaurant. If your dream is to make peopleremember the aroma of the creation in your hands, it's much simpler with food trucks. The cost-efficient investment of food trucks makes it possible to accomplish your dream beach restaurant withease. There are bold initiatives like the Food Truck Park in Mumbai which offers 5000sqft of land tofood trucks. The part has 10-12 food trucks with multiple cuisines at the same place. 7th Sin is also a uniquely strong and completely independent food truck run by 6- 7 women from BENGALURU. They have gained a name for themselves as Asia's first all- women food truck. Driven, serviced, cooked and served by the women. There is also the movie “PELLICHOOPLU\" which is partly based on real-life story of a decade old food truck \"Spitfire BBQ\" which was started by Siddhanth Sawkar andGauthami Shankar after his masters in sound engineering he took a wild shot and chose his hobby ofbarbecuing as his career. -Vishnu Mohan

Appetizing Food in Films 5 MOVIES THAT SERVED DELICIOUS VISUAL TREAT FOR FOODIESJust like food, movies don’t have any barrier visual treat to satisfy your appetite, you can grabacting against them. Sometimes both these arts some popcorn and set your seat to watch thesemeet, and the result is mouthwatering food films. movies. This is our take on some movies whichWhen your taste buds have an urge to have some culinary groups might like.something tasty and your eyes are craving for a1. CHEF temper and consequently his job, 2. RATATOUILLECarl, a chef at a high-class he gets back to his cooking roots Remy, a sewer rat, is passionaterestaurant who is taken aback making Cuban sandwiches in a to become a sensational Parisianbecause of a remark made by a food truck with his estranged chef. Separated from his friendsrenowned critic, Ramsey Michel, son. This Jon Favreau starrer and family after an accident, hewith whom Carl fights and ends gives it all a foodie wants. Be It reaches Gusteau’s Restaurant inup in a nasty war of words on delicious Visuals or a Beautiful Paris. He meets Linguini, aTwitter. When he loses his Story, it’s got everything. garbage boy who cannot cook.

They together create a recipe A culinary competition becomes a delicious meal to all thethat makes the restaurant a big a battleground as a famous foodies with its visuals and it ishit, much to the dismay of the street-food chef sky goes up topped with a beautiful messageeatery’s manager, Skinner, who against his rival, Paul who is a of spreading love to others byhas discovered that Linguini is Michelin-starred and a serving food.the rightful heir to the restaurant. classically trained chef. TheThis Film is classic to watch with production value of this filmthe whole family. speaks loudly. The visuals are so3. THE LUNCHBOX beautiful that audience salivate and look up Asian food.This film was a hope for IndianCinema to get nominated for 5. USTAD HOTELAcademy Awards. The story is The story is about Faizi, whoabout a Neglected lonely becomes a professional chefhousewife Ila, She sends a against the wishes of his father. -Karthinkeya Reddylunchbox to her husband Gradually The father-sonthrough the city's famous relationship gets worse whendabbawallahs in the hopes of Faizi is forced to work as a cookreviving their Marital relation. in a restaurant in Kozhikode,Mistakenly gets delivered to Kerala run by his grandfatherSaajan, a bad-tempered office Karim. A strong bond developsworker. The two begin a subtle between Karim and hisrelationship. The film is well grandson who gradually learnswritten and depicts that not just about servitude and the purposelove but the food is also an of his profession. He eventuallyemotion. decides to work permanently in4. COOK UP A STORM the restaurant. The movie offersMATHEMATICS IN THE CONTEXT OF FOODMathematics is an ancient subject that can be discovered everywhere and in everything. Likewise, evenfood requires math. Food or cooking contains various things requiring the utilization of an extensivevariety of mathematical skills. The association of food and mathbegan when we were little. Do you recollect your childhoodtimes when the teachers or the textbooks used fruits or veggies asdevices to help us understand the topics of mathematics like

addition, subtraction, multiplication, division? Math was far more fun when this happened.Many times, we go over numbers wherever food is involved. Most recipes deal with quantities andnumber. Often quantities are written in mixed numbers or fractions. Give it an entry in the menu, the prices of the packaged foods, the right temperatures for the oven, the time factor or the calories that we pick up by the intake of food so on and so forth. In addition to that, drawing a relation between food and geometry will help us understand the relationship between food and math even better. Shapes like ice-cream cones, Pringles- the shape of which, was inspired from a geometrical structure called hyperbolic Paraboloid, and theexceptionally well-known Pizza- which is mostly made in a circle, cut into triangles and packaged insquare boxes. And also, the healthy diets that we do need some precision in terms of quantity, theinterval of time and the ratio of consumption which has got to do something with the numbers again.As the role of mathematics is very great especially when food is concerned, I wonder why individualswould have a distaste for math. In fact, it gives us more reasons to smile and motivates us to have atorus-shaped doughnut which is heated at a temperature of 350 degrees Fahrenheit right after this. -Murali Krishna BPhirniI had always watched my mom preparing Phirni is creamy milk-based dish popular indifferent cuisines on regular days and also during North Indian cuisine. The method of preparationspecial occasions. Each dish of hers had so muchto say right from a simple potato (Aaloo) curry to of Phirni is quite easy and its presentation makesthe best of her flavoured drinks, savoury or asweet. All had the same aroma of Mom’s lovewith her magnificent talent. Maa ka Pyaar is whatI would like to call those dishes. Today when Ithink of all her cuisines I think the summerreminds me of one of the scrumptious sweets ofmy childhood – Phirni, a famous dish in thenorth.

the dish quite palatable. Phirni recipe can be added to the milk and stirred continuously inprepared with various common and exotic order to get a smooth consistency. The milk andingredients. From what I remember is that origin rice mixture should be cooked on low flame untilof the dish is still unknown, but it is believed to milk thickens. Sugar is added in the end andbe originated during the Mughal Empire in India. mixed thoroughly. After removing the pan fromSince the olden times, this dish is being prepared the rare, saffron strands should be added alongwith a traditional method and even served in with nuts and raisins. Keep some of the choppedtraditional style. dry-fruits for garnish.What are we waiting for let’s get started with the Serving and Eating of Phirnilist of ingredients Phirni is served as a dessert after meals. The wayPhirni is essentially prepared with milk and rice. of serving this dish is quite distinctive.Traditionally Traditiona lly, the ricebroken rice or and milk mixture iscoarsely poured in separateground rice is earthen bowls.used. For While serving,delectable each bowl is servedflavour and separately. Garnishinpalatable g plays an important role in serving of this popular sweet dish. It can be done with choppedaroma, saffron dry-fruits and raisins. The silver paper also known as ‘Chandi Wark’ is placed on top of theand green rice and milk mixture. What a mouthwatering delight! Being a milk-based dish, Phirni is quitecardamom is healthy. Rice also adds to the nutritional value of the dish. Even nuts and raisins are full ofused. Dry vitamins, proteins and minerals.fruits -Anshikaa Khatterincludingalmonds, cashews and pistachios areincorporated in either chopped or grated form.Sugar is indeed required to make the dish moreappetizing.Method of Preparation of Phirni RecipeIt’s a pleasure to share my mom’s love - the sweet‘Phirni’. Phirni is traditionally prepared withboiling method. The rice is soaked beforegrinding to a paste. The milk is boiled in a panand simmered for few minutes. The rice paste is

By Srinija ChiluveraDraw and color whatever you want, provided its your favorite fruit.

PHOTOGRAPHSBYVISHUMOHAN

Superfood: SpinachRemember Popeye’s love for spinach? Turns out, he was onto something because the nutrient-packed superfood is even healthier than you thought. This vegetable packs a ton of nutritional benefits. Hidden in those greens are anti-oxidants, anti-inflammatory nutrients, and vitamins that promote vision and bone health.Why it’s superSpinach is known for its high levels of vitamin A, giving every forkful of spinach immunity boosting, vision protecting, and skin enhancing powers. And move over; milk, because there’s a new player in the bone-building game. A cup of cooked spinach packs up to 12% of the recommended daily dose of calcium and enough vitamin K to help prevent bone loss. Spinach has higher potassium levels than a banana. It is also a very good source of Iron.Superfood Recipe: Spinach with scrambled eggsThis is one of my favourite snacks. It’s delicious, filling, and don’t forget the benefits you are going to get from it.What you’ll need:• 2 cups of spinach• 2 teaspoons of oil• 3 cloves of minced garlic• 1 cinnamon stick (small)• Salt and chilli powder as per your taste• Scrambled eggs ( to be cooked simultaneously)Method:1. Pre-heat the pan, pour oil. After the oil is warm enough add cinnamon stick, minced garlic and cook till it turns brown.2. Now add the spinach, put a lid and let it cook for about 10 minutes. Don’t forget to stir it at intervals.3. Now add salt and chilli as per your taste and let it cook for 2 more minutes under medium heat.4. Serve your healthy spinach with scrambled eggs aside and taste the bite of health. (Tip: squeeze a bit of lemon for additional taste) -Revathi Basara

Telangana food varietiesThe famous ThaliThali refers to a metal plat e that Thali meal may be served on. The idea behind a Thali is to offer allthe 6 different flavours of sweet, salt, bitter, sour, astringent and spicy on one single plate. According toIndian food custom, a proper meal should be a perfect balance of all these 6 flavours. Restaurantstypically offer a choice of vegetarian or meat-based Thalis. Vegetarian Thalis are very typical andcommonplace in Telangana canteens and are popular lunch choices. Dishes served in a Thali vary fromregion to region in South Asia and are usually served in small bowls, called Katoris.Rotis and curries of TelanganaTelangana in its cuisine, there is a special place for Roti's made from millets, such as Jonna Rotte. InTelangana, a gravy or curry is called Koora and Pulusu in based on Tamarind. A deep-fry reduction ofthe same is called VepuduSome of the famous food of Telangana: -• Sajja Rotti• Sarva Pindi• Kudumulu• Rail Palaram• Passham (sweet) - done in 2 ways; one withjaggery and milk and the other with talukaluprepared of dough.• Odapa Telangana non-vegetarian food• Sabhudhana upma• Antuvuls also called as Bajji - (Pulusu withvegetables)• Bebarla Gudallu • Ooru Kodi Pulusu: Telangana’s special• Sala Pachi pulsu. flavorful country chicken curry.• Pachi Pulusu • Golichina Mamsam: A spicy Mutton fry• Atukulu - Poha • Chicken curry• Makkajona Garelu • Boti curry• Ponganallu • Kaalla kura (paya)• Sajja Kudumulu with onion chutney • Mutton curry -Vishwanath

The Food StoryNow, we pair great food with good literatureEvery time we eat a piece of food, we take a bite out of the world. All these small bites tell a lot ofstories and we usually want to hear these kinds of stories.When it comes to a place like a market, the story is aboutthe price and the quality whereas in a restaurant, it isabout the taste of the food. Each product has its ownstory, a bag of rice represents the hard work of a farmer,a carton of eggs presents the story behind the contentedhens and similarly, a bottle of olive oil tells the tale ofItalian grandmothers.Usually, people tend to consume healthy and organic food which is nowhere found these days. For the time being the food which is grown by the natural agricultural methods is vanished. It goes without saying that the food is not organic but apparently it has become a miracle of chemicals and techniques. The great man J.R.R. Tolkien once said, “if more of us valued Food, cheer and song, above hoarded gold, then this would be a merrier world.”Coming to the food and the landscape it has changed all over the world during the process of upscalingafter the world war. Food safety and food security are two words we should know about, food safety isa scientific rule which describes handling preparation, and storage to prevent the illness caused by thefood if it is contaminated and the security is a state-affiliated with the availability of the food to thepopulation. - Praneetha Bandreddi Traditional Method of Food Preservation

HistoryPickling of plant and animal foods is a relatively old method of food preservation. It is estimated thatthe first pickles were produced over 4,000 years ago using cucumbers native to India. The ancientEgyptians and Greeks both have written aboutthe use of pickles for their nutritive value andhealing power. Pickles were a common foodduring the time of the Roman Empire and theysoon spread throughout Europe. In America,pickles have always been popular. The firsttravelers to America kept pickles in largesupply because they were nutritious and didnot spoil during the long journeys. It isinteresting to note that Amerigo Vespucci,America's namesake, was also a picklesalesman. He was the main pickle supplier tomany ships. The first large-scale commercialproduction of pickles did not take place until 1820 when Nicholas Appert began selling pickles in jars.Over the years, the pickle production process has become more automated, however, the basic picklingmethods have changed very little since the technology was first developed.The Manufacturing process:Making pickles can take up to 42 days depending on the manufacturer's recipe. Steps include:• Harvesting• Preservation• Processing and packaging• Pasteurization and sealing• Quality Control -Kolan AravindBest desserts in town This place has the best creamy delight you canAfter reading about the mentioned delicacies and find in this town. Craving for a Falooda in thisbeverages below, I don’t think we have forgotten scorching heat or just cause the rain reminds youabout deserts. The best and the sweetest part to of it, then this is the perfect place for you. Try theend a perfect meal and a newsletter on food Masqati Falooda stall outside Hotel Nizam andshould definitely talk about some amazing and enjoy the mouthful. This Persian desert whenmouthwatering Desserts. mixed with Indian sense of flavours can blow your mind.Masqati Falooda: Piccolo Gelato:

The owner of Piccolo has learnt the art of making Haven’t you all loved food on sticks, well thisgelato in Italy so you can find some gorgeous, place takes the nest step after popsicles forcreamy gelatos with interesting flavor desserts. This parlour can get you craving all overcombinations. There are plenty of mouthwatering it just by the looks of the desserts and cakesand original flavours here like Organic Mango, served just like traditional lollies. The yummyPure Sicilian Pistachio, Dark Passion, Strawberry chocolate dips and five different toppings can beCheesecake and loads more. Also, try Vibraniumwhich is a blend of bubblegum and banana and isnamed after the metal in Black Panther [themovie].Velvet Pastries:Got a sweet tooth, well this is the best place tofulfill that desire. The satisfaction that this placecan give is like of no place. The interior is justsweet like their food: sweet, elegant but dainty.They have delicious cupcakes and cheesecake jars. said as the best part of Stickhouse. And theirTheir best sellers will just complete all of your shakes are just to die for.sweet tooth cravings: red Velvet Cupcake andBanana Toffee Cupcake. I am sure that by now, you are convinced to check these places out and enjoy the food they serve.Stickhouse: - Falguni Lalwani Credits: Aditya Devulapally Editor-in-ChiefAnshika Khatter, Aarti Sreenath, Murali Krishna, Akhilesh Golla, Karthikeya Reddy, Srinija Chiluvera, Kolan Aravind, Vishnu Mohan, Vishwanath, Revathi Basara, Falguni Lalwani, Aditya Devulapally Vishnu Mohan Photographer