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#foodbeast FOODBEAST Health Restaurants Sustainability Technology

A Dosa-Making Robot Is A Highlight At This Modern Indian Restaurant

This past May Dalup Modern Indian opened on 350 7th Avenue in New York’s Chelsea neighborhood. Featuring a pan-Indian menu developed by Bravo’s Top Chef alum Dave Martin, patrons are invited to create their own personalized korma bowls — or as Dalup calls them, “karma bowls.” With a focus on lighter and more modern versions of traditional Indian cuisine, each bowl includes your choice of base — biryani rice, long grain brown rice or citrus and tomato freekeh — and choice of dairy and gluten-free curry. Nat Loganathan, an owner of Dalup, has this to say:

“Born and raised in Southern India and now long time New Yorkers, we wanted to create a warm and welcoming eatery offering modern Indian cuisine. We wanted to keep the authentically bold flavors, but focus on making it light and fresh with everything prepared in-house.”

Dalup has its sights set on delivering consistency in food quality and operations. To achieve this, Dalup makes creative use of specialized equipment to bake their Naan bread and grill their kebab-style meat, which includes chicken, pork and lamb. One of the most interesting things Dalup has done is incorporate a custom robotic dosa machine that makes dosas à la minute. Yes, robots are indeed taking over. With technology playing a major role, Dalup also donates proceeds to Girls Who Code, a national none-profit organization whose mission is to close the gender gap in technology.

Dalup uses locally sourced meats and produce, housemade dough, spice blends, and supports sustainable and socially responsible production. So if you’re looking for tasty and healthy indian food with a robotic twist, Dalup Modern Indian may be the right fit for you.

 

Photos: Dalup Modern Indian by Simmer Group
Categories
Culture

Chef Cooks For 53 Hours Straight, Shattering A World Record

It takes a lot of endurance to become a chef. You must be able to stand and cook for hours in hot kitchens until all your dishes are prepped, cooked, plated, and every last customer is served.

In a triumphant account of human achievement, India’s Vishnu Manohar just broke the world record for consecutive hours of cooking, reports GrubStreet. For 53 hours straight, this dude whipped up dishes at a marathon live cooking segment. That means he was on his feet cooking for more than two whole days.

The previous record for cooking nonstop was believed to be 40 hours by a Rhode Island chef back in 2014.

Even after he hit the 53 hour mark, chef Manohar continued to cook for a few more hours just to make up for the 5 minute breaks that the Guinness book of World Records allowed contestants.

Sources say he showed no signs of fatigue, serving plate after plate to entry audience members.

What a champ.

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Fast Food

Burger King’s New CHOW MEIN Burger Is Drenched In Kung Pao Sauce

BK-Shanghai-Whopper

Here’s something we’d never thought we’d see.

Burger King India has added a new Chinese-themed Whopper to their menu they’re calling the Shanghai Whopper.

According to Brand Eating, the Whopper features either a chicken, veggie, or mutton patty as the protein. The burger is then topped with tomato, red onion, cheese, a cheesy jalapeño sauce, crispy fried chow mien, and Kung Pao sauce.

No joke.

While Kung Pao sauce and chow mein aren’t typically paired together, it seems Burger King is taking some liberties with the components to keep in theme with the Shanghai concept.

You can find the Shanghai Whopper at participating Burger King locations in India. Prices for the burger will vary depending on the type of patty you choose.

Photo: Burger King India

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Hit-Or-Miss

Man Swallows 40 Knives, Isn’t Very Sharp [VIDEO]

If you enjoy the taste of odd food such as ketchup on pizza, or bacon jelly beans, you could probably relate to this guy’s struggle. Actually, no. Even your strangest food craving cannot compare to this man’s insatiable love for eating knives.

Some lunatic in India had 40 knives surgically removed from his stomach last Friday, as the dude literally craved the taste of metal, according to CNN.

Homie spent two months swallowing knives, and it took the doctors two whole days to figure out how to even approach this operation. After five hours of surgery, they eventually did remove the blades before they went all Wolverine on his insides.

The patient’s name was kept anonymous, but when CNN caught up with him, he did respond and said he couldn’t explain the knife-swallowing, as it just became an addiction for him.

If he really needs to satisfy that craving for metal taste, he should just lick a pole, like normal people do.

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News

40+ Indian Pilots Were Discovered Flying Under The Influence

Drinking and flying is the obvious next step once you get tired of drinking and driving, right?

Quartz India has recently released a report outlining a serious problem emerging in Indian airports lately, but more specifically in the past year. According to the study, pilots have been struggling to keep their hands off the bottle before they take to the skies.

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The Ministry of Civil Aviation provided data showing that in the last 3 years, 2015 was the worst in terms of pilots virtually showing up to work drunk. Considering how strict and severe (and rightly so) the punishments are for flying under the influence of alcohol, it’s a bit baffling that 43 different pilots would get caught doing it in the span of one year, with a frightening majority of them coming from IndiGo and Jet Airways, India’s first and second largest airline carriers.

 

After being caught the first time, the pilot will have his license suspended for 3 months, a punishment that, frankly, seems ridiculously lenient. After a second offense, the stakes are raised a bit higher, keeping the pilot out of the skies for three years, a long enough time to make one seriously ponder the important things in life.

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Finally, a third violation will lead to the revoking of the pilot’s license altogether, although getting to this point likely means the pilot has much more serious shit he should probably sift through before he even considers reapplying for his license.

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While these violations can affect a pilot’s standing in the aviation community, a second violation normally leads to termination from the company anyways, despite being allowed to hold on to your license until being reinstated.

Since 2013, 109 pilots have tested positive for alcohol during pre-flight evaluations. Of those 109, a staggering 63 pilots came from IndiGo and Jet Airways, a troubling number for any airline company. After the release of this information, IndiGo responded in typical corporate fashion by releasing a statement that barely touched the surface of the information that was presented to them, and “subtly” highlighted their areas of success in terms of aviation safety.

We have an education program for crew members, which highlights the issues on use of alcohol and drugs. The response to this program has been positive. Further, flight crew members before joining IndiGo undergo drug testing and during line operations the drug testing is carried out on a random basis. No crew has tested positive for any drug abuse during random checking.

This seems like a pretty important issue to manage, especially when considering the rapid growth of air travel in India and the country’s push to become the third largest country in terms of air travel. While currently only servicing 190 million passengers yearly, India is expected to be home to roughly 370 million flyers by 2020, an estimation based off of current population growth and increased affordability of plane tickets.

Despite the rigorous tests and procedures in place to prevent any inebriated flying, it’s frightening to think that this has happened 43 times in 2015, and still continues to happen today, 16 times so far in 2016 already. One aviation expert expressed his shock at the number of pilots that have been stopped in the last few years. “I am at a loss for words. This is completely unacceptable behavior and needs to be eliminated ruthlessly. Here, we are talking about someone who is responsible for human lives both in the aircraft and on the ground. A tiny error of judgement can cause irreparable damage.”

Until things settle down, it might be a good idea to start taking trains rather than short, domestic flights.

 

 

Photos: Daiji World, Wikipedia, Quartz India, The Fix

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#foodbeast FOODBEAST Hit-Or-Miss Recipes SPONSORED Video

Here’s How To Make A Boozy, Masala Chai Toddy

It’s all over—the holidays have been celebrated, the games have been played, and red carpets have been rolled up (for the most part). We’re officially entering that dark part of winter when the weather sucks and everyone’s down with a sickness; the only light at the end of the tunnel is knowing sweet spring is close enough to taste.

But, we can’t taste it just yet, so until we can, let’s try and keep spirits cheery by making the most of the season… aka, drink up! A little boost from a Masala Chai Toddy should do the trick. With a rich blend of aromatic spices and black tea, a touch of sweetness from condensed milk, and a few splashes of dark rum (for good health), it’s the perfect pick-me-up for this kind of spell.

Luckily the recipe is so easy a snowman could do it. Lipton’s Enticing Chai already contains many of the essential spices and herbs that make a Masala Chai—black tea, cinnamon, allspice, ginger, black pepper, and cloves. Simply brew and mix well with the milk, rum, and some crushed cardamom, and you’ll see yourself warming up in no time.

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Photo by Marc Kharrat

Masala Chai Toddy

6 oz Lipton Enticing Chai tea

1 oz condensed milk

1 oz dark or Indian rum

Green cardamom pods

Cinnamon sticks (for garnish)

1) Brew Chai tea with crushed cardamom and let steep for 4-8 minutes.

2) Add the condensed milk, followed by the dark rum. Mix well.

3) Using a fine sieve strain the liquid into a glass. Garnish with cinnamon sticks and crushed cardamom.

Created in partnership with Lipton

Categories
Features

What Fast Food Burgers Look Like Around The World

Most of us love a good burger. Nothing can compare to that first bite when one gets a piece of bread, meat and cheese all together. While we spend countless hours arguing with complete strangers over what coast makes the better sandwich, there’s a whole world of burgers out there waiting to be tasted.

We dug around an found some of the most popular fast food burgers from all over the globe. Whether it’s with different proteins, buns, cheeses, or sauces, anything can make a burger great as long as folks take the time to enjoy it.

Here’s what burgers look like all over the world.

__________

United States

GR-Burger

In-N-Out

Japan

BW-Japan

MOS Burger//Ben’s Burger Blog

Israel

BW-Israel

Adagir Burger

Phillipines

BW-Phillipines

Jollibee

Indonesia

BW-Indonesia

Klenger Burger

Ireland

BW-Ireland

Eddie Rocket’s

Germany

BW-Germany

Kochlöffel

Lebanon

BW-Lebanon

Hawa Chicken

Guyana

BW-Guyana

Royal Castle

Greece

BW-Greece

Goody’s Burgerhouse

Finland

BW-Finland

Hesburger

India

BW-India

Burgs

United Kingdom

BW-UK

Fine Burgers Co.

Canada

BW-Canada

Harvey’s

 __________

Categories
Fast Food

Wendy’s Plans to Open in India With Beefless Burgers

NS-Wendys-India

Among the great Indian dishes today are chicken tikka masala, vegetable paneer and … veggie burgers from Wendy’s? The American fast food giant has decided to make a lucrative move to the East, selling its square patties to the throngs of Indians hungry for a quick bite.

In five years’ time, the fast food company plans to open 50 Wendy’s across India’s major cities, according to a report from the Wall Street Journal.

“What we’ve basically done is taken the soul of Wendy’s and put it into a new body,” said Jasper Reid, the head of Sierra Nevada, the joint venture responsible for the Wendy’s franchise in India.

That means Wendy’s will still taste, smell and feel the same in India, just without the beef. Why? Because most Hindus do not eat cows.

And no, it’s not because they worship them. In India, cows stalk the busiest streets in search of overturned garbage cans and any grass that pokes out of the asphalt. Nonetheless, Hindus maintain that cows are taboo to eat because they value the milk and other foods they produce and religiously consider them a symbol of life.

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Wendy’s Indian restaurants will feature six different vegetarian burgers, nine chicken burgers and two lamb burgers on its menu.

Thus, Wendy’s decided to dump some of their biggest sellers, including Dave’s Hot ‘n Juicy Triple and the Baconator, from the menu because selling beef just wasn’t worth the risk of having the majority of India’s over 1.5 billion non-beef eating Hindus be offended by the menu.

It’s a smart move, because according to Technopak Advisors, the fast food market in India is estimated to reach $78 billion by 2018.

Wendy’s is the second largest burger chain in the States by sales, just behind McDonald’s, but with its hot new vegetarian menu, decked with mushrooms, spinach and corn and potato patty burgers, the prince of burgers in the States may just become the rajadhiraja (“king of the kings”) of veggie burgers in India.

Written by Anthony Orona of NextShark