presentation of indian meals

Vegetarian Food

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Indian Spices

Indian food presentation and garnishing.

Presentation is an important part of good Indian cooking, and imaginative use of garnishes can make an ordinary dish into something really special. The perfect garnish should make a dish look both decorative and appetizing. But not only that, a garnish is an affectionate gesture, a compliment to your guests as well as a compliment to the food. The traditional way to serve Indian food is on a thali or large tray, often of beautifully wrought metal. Each different dish will be in a small metal or earthenware bowl perched around the edge of the try. Often banana leaves will serve as disposable plates. Decoration is simple (nuts, chopped herbs, lemon slices, tomatoes, lettuce and coriander leaves) are often used to add color and a crisp texture to savory dishes. Serving Indian foods requires traditional table settings. The first thing any caterer needs is plenty of warmers, if you are catering a buffet. Serving spoons and ladles are required, as well as plates and napkins. Indian food is traditionally eaten with the hands, but it a good idea to offer utensils for clients who may not be comfortable with that aspect of the culture. 

Whether chopped, flaked, toasted or fried - offer an abundance of flavor, texture and color and make an ideal garnish for many dishes.

Toasted, flaked almonds make an attractive garnish for rice and curry dishes, giving a contrast in texture and color. Brown the flaked almonds on a baking tray either in a hot oven or under the grill (broiler) Whole, halved or finely chopped walnuts add flavor and are and attractive garnish to many salads, green vegetables, and can even be finely chopped in savory butters for fish. Pistachio nuts are a delicate pare green in color and have a sweet, pleasant flavor. They can be used to garnish desserts. Pine nuts are delicious fried in butter and then sprinkled over vegetables or salads or into spicy vegetable soups. Desiccated or flaked coconut, toasted is traditionally used as the accompaniments to curries. Sprinkled over a tomato salad, it offers both a flavor contrast and a crunchy texture. It is also delicious on some fish and vegetable dishes. Hazelnuts have a very distinct flavor and are most delicious toasted and skinned. Finely chopped, they make a crunchy coating or sprinkled over vegetables. Flaked, can also garnish soups and salads. Devilled nuts can be simply made by frying blanched nut (whole almond are most successful) in oil and butter until browned, and then tossing them in salt and cayenne or curry powder. They can be used for spicy dishes.

Grooved lemon slices

Use as a garnish for: fish and shellfish dishes, chicken dishes, kebabs. 1. Slice the lemon approximately 1/4 inch /5 mm thick, but finer if they are to be twisted. 2. The lemon slices can be pressed into some finely chopped fresh herbs (fresh coriander) to coat the flesh. Variation: small oranges or limes can be used instead.

Orange Julienne

Use as a garnish for soups, salads, meat, poultry, curries and oriental dishes. Julienne strips can also be made from grapefruit, lemons, limes.

• Using a vegetable peeler or sharp paring knife, cut the peel thinly from the fruit.
• Using the point of the knife, scrape away any bitter white pith.
• Trim the strips into neat lengths then cut the peel into matchstick-wide strips.
• Blanch in boiling water for 2-3 minutes, refresh in cold water, then pat dry on absorbent kitchen paper.

Chili flowers

Use as garnish for hot, spicy dishes 1. Cut the stalk ends of small red or green chili peppers to the desired length. Slide a small paring knife around the inside of the chili to loosen the core and seeds and remove them. 2. Using scissors, cut around the length of the chili to form petals, trimming the tips of each petal to a point. 3. Drop the chili flowers into iced water and leave for 1 -1½ h to allow the chili flowers to blossom.

Tomato rose

Use as a garnish for almost any cold meat, fish or vegetable dishes, egg dishes.

• Select medium-sized, firm, ripe tomatoes. Starting at the non-stalk end of the tomato, slice a continuous paper-thin strip of skin ½ in/ 1½ cm wide. Use a small sharp paring knife and cut in a circular fashion around the tomato to produce this "spiral" with ease.
• Using the stem end of the strip to form the centre of the rose, carefully wind the tomato peel around itself, skin side out.
• When completely wound, shape the skin into a rose, making the "petals" more open around the base of the flower. A couple of bay, curry or mint leaves add a final touch.

Onion rings

Use as a garnish for spicy dishes, vegetable, egg dishes, salads.

• Select firm, medium-sized red, white or brown onions. Peel off the outer papery skin. Turn the onion on its side and cut slices approximately 1/4 in/5 mm thick. Separate the slices.
• Sprinkle the rings with paprika pepper, turmeric or mild curry powder. Alternatively, toss the ring in finely chopped parsley, so they are evenly coated.

Using beautiful serving dishes and cotlery makes the dish look extraordinary.

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Traditional Indian Food & Meals

Published: Jul 16, 2019 · Modified: Apr 18, 2022 by Alonna

Welcome to the endlessly fascinating world of Indian food ! As one of the most popular cuisines, India’s food culture is routinely shortlisted as one of the world's best.  There is a wide range of curries, rice dishes, meats, vegetables, and bread, all flavored with a beautifully balanced mix of traditional spices. See my Top 20 Most Popular Indian Dishes and download my free ebook for these recipes .

The Foods of India

Some basics, cooking indian cuisine, global influences, the flavors of india, beloved dishes, typical meals & menus, traditional indian breakfast foods, lunch & dinner, essential side dishes, mamta’s kitchen healthy tips, other articles about indian food.

It is impossible in this space to describe the breadth and depth of Indian cuisine.  There are  so  many traditions and they vary, not just from one region to another, or even from one town to another, but from stove to stove. India has over a dozen languages, 29 states, 7 union territories, 12 regions, and 35 recognized cuisines. Besides all these influences fold in caste, ethnic background, religion, and other countries' food cultures—invited or otherwise—brings a varied, joyous mix of food.

Indian cooks are passionate about good food and are masters at balancing flavors.  Much time and effort is spent in shopping and preparing tempting, healthy meals. And every cook has their go-to spice mix and favored ingredients.

India, one of the few places on earth, where eating vegetarian is not a burden. In Punjab, wildly varying textures, huge selections, thrilling blends of spices, and assertive, delicious flavors are always accompanied by wonderful, freshly-made bread . Anthony Bourdain, Vogue Magazine

• Dishes that Westerners call "curries" are called by dishes name in India, rather than rounding up all dishes with spices and describing them as a curry. However, I do use the term curry at times for want of a better description.
• Meat and vegetable dishes are separated into dry and wet gravies. Wet gravies are saucy made from tomatoes, yogurt, coconut milk, or water. Dry gravies are cooked down so that when they are finished cooking, the spiced sauce is just clinging to the protein or vegetable.
• If the curry is going to be eaten with rice , the gravy is left on the thinner side. Eating it with bread requires a thicker sauce.
• Whole spices are often left in a dish, and Indian diners neatly place them on the side of their plates. You, the cook, can fish them out before serving if you wish. Ashley from the excellent blog myheartbeets has a post on serving dishes with whole spices.
• Indian food is often eaten with the hands. It is thought variously that eating with your hands aids your digestion, helps prevent over-eating, is a sensory pleasure in feeling your food, slows your pace, and it is fun. Try eating with your hands (ideally your right hand).
• Is it a myth that a majority of Indians are vegetarian? The estimated percentage of Indians who are 100% vegetarian varies wildly. It is somewhere between 20 to 30% according to the BBC's article called "The Myth of the Indian Vegetarian Nation." There is a lot of cultural and religious pressure to be vegetarian, so accurate reporting is difficult. And it is not unusual to have vegetarians and non-vegetarians in the same household.

As I tell all my students, Indian cooking is all about interpretation. Each household in India will have their own recipe for the classics, and everyone will (and should) believe that their recipe is the best. I guarantee that if you go to ten different households in India, you will get ten different versions of this dish. And every one of them will be delicious in their own way. It’s what makes cooking so much fun, and gets your creative juices flowing. Michelle Peters-Jones of The Tiffin Box blog

The foundational ingredients of Indian cooking are rice, wheat flour, lentils, pulses, tomatoes, potatoes, onions, and dairy products. As a rule, the North Indian diet relies on wheat, and rice is king in the South.

Spices and their combinations are one of the magical aspects of this cuisine. Each region has its spice box ( masala daba ) with its favorite spices. There are significant overlaps in the spices used from area to area. These are the most common spices used in India: turmeric, cumin, coriander, cardamom, cloves, mustard seeds, fennel, fenugreek, saffron, star anise, and last but not least, all kinds of ground red chili pepper.

The aromatics used for many savory dishes are onion, garlic, and ginger ; India’s version of the French “mirepoix” or Lousiana’s “holy trinity.”

The term garam masala typically refers to the North Indian spice blend dependent on coriander, cumin, and cloves with smaller amounts of other spices. However, all regions of India have their favorite masala or blend. If you want to make the several versions from South India, make my Kerala garam masala , or Goan masala .

Foods and cooking methods have been added to the Indian repertoire, most notably by the Mughals, English, and Portuguese. Other influences come from countries bordering India: Pakistan, Nepal, China, and Bangladesh. 

Just as cooks in other countries, Indians are cooking not only beloved family recipes but are also looking for new ideas and recipes.

Foods and cooking methods have been added to the Indian repertoire most notably by the Mughals, English, and Portuguese. Other influences come from countries bordering India: Pakistan, Nepal, China, and Bangladesh. 

Just as cooks in other countries, Indians are cooking not only beloved family recipes but are also looking for new ideas and recipes. Inspiration comes from other regions of India, the West for baking ideas, to China for noodles, and to Italy for pizza and pasta. Ancient family recipes are also being streamlined to fit into a working family’s lifestyle.

Of his polenta Yotam Ottolenghi says “it is wonderful in a very different way from my father’s polenta, rich and generous and gratifyingly complex. It also offers another proof that rethinking and reinventing beloved dishes isn’t an act of betrayal. There’s always room for more than one version of a great thing.” Yotam Ottlenghi, The New York Times

According to an article published in the Washington Post in 2015 , Indian food is so good because of “the way flavors rub up against each other.” In the article titled “ Scientists Figured Out What Makes Indian Food so Delicious ,” they reported on the scientific analysis of the chemical compounds found in Indian spices to explain what makes this cuisine so compelling. 

Ayurvedic Influences & the Six Tastes

In addition to the eternal quest for flavor, most home cooks keep an eye on the healthfulness of the food they are serving to their family.  India has a long tradition of vegetarian diets and the influence of the  Ayurvedic  system of medicine on cuisine. This prescribing of food is done to keep the body healthy. Indian cuisine is a Godsend to anyone vegetarian, vegan, or needs to avoid gluten or simple carbs. 

Ayurveda is a tradition based on ancient writings that focuses on holistic physical and mental health . By these principles, it is recommended that each dish includes six elements of taste: bitter, heat, pungent, salty, sour, and sweet. Here are some of the foods that lend their flavors to these elements:

• Fenugreek  ( methi ) in all forms is used in Indian cooking. The seeds are tempered and used whole or ground, the leaves are cooked fresh or from frozen, and the dried leaves  (kasoori methi ) are added to sauces to add another flavor dimension.
• Bitter melon ( karela ), turmeric  ( hald i) , Indian bay leaves  ( tej patta ) , and carom seeds  ( ajwain ) all add various earthy, bitter notes which balance out other flavors and add a savory complexity to a dish.

India is the world’s largest producer and consumer of chilies. The peppers used depends on what is grown locally. Heat is added to dishes, often using both fresh green, and dried red  chilies .

Fresh Chilies

If Indian small green chilies are not available, use  Serranos  for moderate heat and  green Thai chilies  for a little more of a kick. Jalapeños also work as a last option.

Dried Chilies

Indian whole dried red peppers are toasted before using. If you don’t have access to an Indian grocer and aren’t inclined to buy groceries online , Kashmiri chiles, Mexican chiles de Arbol, and pasilla chiles are good substitutes. 

• Brahmin and Jain sects use Asafoetida/asafetida  ( hing ) as a replacement for the prohibited onion and garlic. It is also used in spice blends to add a pungent, savory element.
• Fresh cilantro  is often used to garnish savory dishes. This controversial herb (in the West) adds a fresh pungency to Indian food. Parsley can be substituted if one cannot abide cilantro.
• Rock salt  ( sendha namak ) is a Himalayan salt that can be white, pink, red, or blue. Mined in the Punjab region of Northern India, it has many trace minerals and is thought to have many healing properties.
• Black salt  ( kala namak/sanchal ) is rich in iron, and trace sulfates, thus lending its distinctive smell, which disappears after cooking. Black salt is used extensively in Ayurvedic medicine and in cooking. It is added to the street food chaat and to chutneys and snacks. Due to its sulfuric nature, it can be used in egg-free dishes to give a similar umami savoriness. 

The souring agent Indian cooks use depends on what is available locally : 

• Amchur  ( amchur, amchoor ) powder, made from dried green mangos, has the fragrance and flavor of a very sour green apple, and is used throughout India. It is often used in the popular spice blend chaat masala, which is sprinkled on celebrated street foods.
• Anardana  ( darun khatta ) from northwestern India is made by drying the flesh of pomegranate seeds (either whole or ground). It is used for flavoring samosas, chickpea stew ( chole ), and bread.
• Bimbli  is a tangy sour fruit shaped like a small cucumber and tastes like star fruit. Popular in the South Indian coastal state of Karnataka.
• Kokum  is a red berry related to the mangosteen. Used along India’s west coast, especially in the Konkon region that stretches from Mumbai to Goa. It is used to add a bright berry tang to drinks, curries, and lentil dishes.
• Lemon and limes  (see Nimbu ) are a part of the cuisine throughout India and are used interchangeably.
• Mango, fresh green  ( hare aam ) is used grated, pickled, and added to curries.
• Nimbu  is a small yellow-green lime whose spritz of tangy juice is used all over the continent to brighten any meal. It is less bitter than Mexican limes and less sour than lemons. Also used very widely in various thirst-quenching drinks.
• Nimbu ka sat (Citric Acid)  comes in powder form and is used when a bit of sour flavor is needed, but additional liquid is unwanted.
• Pickles  ( achar ) are a spicy condiment that Indian cuisine offers the world. Pickles using almost every conceivable fruit and vegetable are eaten with most meals.
• Tamarind  ( imli ) is from a tree with pods that have a sweet and sour pulp. The traditional way the pulp was preserved was to dry the pulp and seeds together and pressed into a rectangular brick that is then soaked before using. Today you can buy a concentrate that is quick and easy to use. I use the easy-to-find Indian Tamicon brand. Tamarind adds a tang to soups, gravies, lentil dishes, and chutneys. Here is a great read about all things tamarind paste or concentrate .
• Tomatoes  ( tamatar ) are used either as a purée, or chopped and used as the basis for many curries to give body, acid, and color to a dish.
• Vinegar  is an ingredient introduced by the Portuguese in Goa. While the Hindus of this region cook their curries with kokum, the Christians along the western coast use vinegar to add acid to their food. In addition, the Parsi’s (originally from Persia) in Mumbai and Gujarat use vinegar made from cane.
• Yogurt  ( dahi ) is used in soups, to add body to a gravy, to marinate meat, and is hung to remove the water for various dishes. Yogurt is the basis for cooling lassis and in many desserts.

For more detailed information about souring agents, see Michael Synder’s article on India’s souring agents .

Sweet 

Jaggery  (gur, bellam, chakkara) is the most popular sweetener in India, though white sugar is making its inroads. Made from cane, date, or toddy palm, the sugar is not separated from the molasses, so it has a moist, deep brown color. Jaggery is used in sweets, to balance curries, as medicine, and in dishes offered to the gods during Hindu ceremonies.

Opinions about typical Indian food vary , but certain essential dishes are loved throughout the country. Of course, each dish will be spiced with the blend popular in that region. 

Most regions has some version of the following dishes:

• Potato curry ( aloo masala ) above
• Basic weeknight chicken curry ( e.g. murgh kali mirch )
• Scrambled eggs ( egg bhurji )
• Sweet rice pudding ( keer/kheer )
• Ice cream ( kulfi )
• Rice and lentils dish ( khichuri/khichri/khichdi )
• Fresh cheese curry ( mutter paneer )
• Eggplant curry ( baingan bharta )
• Fried vegetable fritters ( pakora/pakoda )
• Chickpea curry ( chana masala )

Indian meals are composed with an eye to the six Ayurvedic   elements. Dishes are famous for a sophisticated balance of spices, creating crave-able food dominated by vegetables, grains, pulses, eggs, and paneer (a fresh Indian cheese). Meat, poultry, and seafood often play a minor role, if at all.

Unlike in the West, Indian meals are not often served in courses . The exception to this would be for meals in West Bengal or restaurants catering to Westerners. 

North & South Meals

One obvious way to talk about traditional dishes is to divide India into North and South. Here is a representative example of popular dishes in each region. Please note that the state of Maharashtra (Mumbai/Bombay is the largest city) is in central India, and I have arbitrarily included it in the North Indian category.

From the Mughals, North Indians learned to make rice pilaf and biryani, an elaborate dish of rice and meat. The Mughals refined cooking became palace cooking. And the dominant influence in the North. In the tropical South the food is hotter and seafood dominates the coastal diet. The treasured fruit of the coconut palm yields coconut milk for curries and coconut water for toddy, a fermented beverage. From North to South, India offers an endless varied feast befitting its varied geography and multicultural heritage. Culinary Institute of America, Exploring Indian Cuisine (video)

North India

Akuri : Parsi-style spiced scrambled eggs

Bhature Chole : Deep-fried flatbread (Bhature) paired with a spicy chickpea dish (Chole).

Bengali luchi aloo dum : Deep-fried bread with a potato curry

Gobi ka paratha : The layered flatbread paratha, stuffed with cauliflower.

Masala omelet : Spicy eggs, onions, and tomatoes.

Paneer toasty : A grilled sandwich stuffed with paneer and chutney.

Poha : Parboiled, flattened rice seasoned with cumin, turmeric, and garnished with peanuts.

North Indian recipes to make .

South India

Dishes based on a fermented batter made from rice, and lentils are very popular. This batter is used to make idlis , little steamed cakes, dosas , a crisp thin crepe, and uttapam, a thick pancake mixed with spices and vegetables.

Other South India breakfast examples :

Appam : A fermented rice and coconut milk batter eaten with a vegetable or meat stew.

B ise Bele Bhath   translates to “Hot Dal Rice.” A spiced lentil, rice, mixed vegetable curry.

Lentil based medhu vada are doughnut-shaped fried dumplings

Upma : A thick porridge made from cream of wheat or ground semolina.

Pongal : Thick, spiced mixture of rice and lentils.

Puttu Kadala : A steamed rice or grain cylindrical cake coated with coconut shavings. 

South Indian recipes to try.

I have combined these two meals because most dishes are eaten either for lunch or dinner. The core of a typical Indian dinner (or lunch) is rice, or a flatbread, and a lentil stew (dal). 

There will also be a vegetarian stew, and if non-vegetarian, a  meat ,  chicken , or  seafood  curry. Pickle ( achar ), papad (a thin round “chip” made from chickpea flour, and chutney round out the meal. 

NORTH INDIA

If you aren’t familiar with a thali, it’s a way of eating Indian food. A large plate filled with several small bowls called katoris containing food is served together. Everything is compartmentalized like a bento. The type of food served is dictated by the region and religious holidays. For example, I grew up on the West coast of India and the thalis often contain coconut, meat, and seafood. In the North, where my dad’s from, thalis served at his parent’s home were vegetarian and rich in dairy. Of course, you can skip all the rules and make your own thalis with your favorite dishes. Nik Sharma in This is A Cook-Letter

• North Indian thali : An example of North Indian thali would be a rich lentil stew ( dal makhani ), paneer curry, cumin (jeera) rice, raita, a roll, papad, and  carrot halwa . Common non-veg additions would be a meat, chicken, or seafood dish.

Biryan i : According to the Travel Food Atlas , biryani is one of the best Indian dishes. It is a layered rice and meat or poultry dish (though sometimes vegetarian) that has its origins in North India. Still, it is made all over India using the favored spices and ingredients of the region.

Bombay sandwich : Is made with thin slices of tomatoes, potatoes, cucumbers, beets and moistened with green chutney.

Bombil fry (Bombay duck) : A fish dish marinated, breaded, and shallow-fried.

Do pyaza (two onions): A chicken, mutton, or paneer curry made from caramelized onions and spices.

Korma or qorma : A dish of meat or vegetables braised with yogurt ( dahi ) or cream, water or stock, and spices to produce a thick sauce or gravy.

Laal Maas : A hot meat curry from Rajasthan 

Macher jhol : A Bengali very spicy fish and potato curry in a creamy tomato sauce.

Mumbai frankie : Naan coated with egg, toasted, filled with mutton or chicken, and rolled.

Pav bhaji :  A spiced mixture of mashed vegetables in a thick gravy served with a soft white wheat roll.

R ogan josh : A lamb curry with origins in Persia, thus a Mughlai-influenced dish of the North. Mutton is slow-cooked in spices and a rich gravy. 

SOUTH INDIA

• South Indian thali : Traditionally served on banana leaves, popular dishes are rasam (a thin spicy soup), a vegetable cooked with coconut ( poriyal/thoran ), rice pudding (kheer), a chutney,  sambar  (a vegetable and lentil soup), and pickle. (A thali description above.)

Biryani : (See above)

Chicken 65 : A highly spiced fried chicken dish

Chicken or Mutton Chettinad : is a highly spiced dish flavored with freshly ground spices and fresh herbs.

Coconut lamb curry : A lamb cooked in a rich coconut milk sauce flavored with the warm spices of the South. 

Goan Crab Masala : A crab dish cooked in a spicy curry of tomato, onion, and coconut.

Karimeen pollichathu : A spiced fish dish cooked wrapped in banana leaves and grilled.

Mappa s : A Keralan creamy, coconut-based curry using meat, poultry, vegetables, or eggs.

Nadan Meen Curry : A fish curry from Kerala cooked in spiced coconut milk.

Sambar : A lentil and mix vegetable stew flavored with sambar powder, tamarind, herbs, and spices.

Vindaloo : Traditionally made with pork, but now often chicken, a spicy-sweet and sour curry. The red sauce has more than its share of dried red chilies, the spices of Goa, and is balanced with vinegar.

Here are some basic side dishes found on many Indian tables . And each region has its particular variation that rounds out a meal:

• Achar :  An intensely flavored fruit, or vegetable pickle ( mango pickle above )
• Chutney : Fresh or pickled, and typically made with pureed fruit and spices
• Dal :  A lentil stew, the cooking magazine  Saveur has an excellent guide to lentils
• Flatbread : Each region of India has at least one, but often many varieties
• Raita : Yogurt flavored with vegetables, fruit, and spices
• Rice : Lemon rice, or cumin ( jeera ) rice, or fragrant plain rice ( Goan-spiced rice below )

Home-cooked Indian food is healthy, balanced, comforting, and exquisite.  The explosion of flavors from spices and herbs makes you forget about butter, cream, and even meat. Here are Mrs. Gupta’s tips on  Mamta's Kitchen  for reducing calories in your cooking:

• Reduce the amount of fat during cooking
• Use only lean meat
• Add vegetables to meat during cooking, so that less meat is eaten
• Skim the fat off the top, after you have finished cooking

Visit my glossary of Indian food terms for translations you may need:

English to hindi & hindi to english, and if you want to shop online for indian groceries see my guide to the best indian grocery stores online ..

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An Introduction to Indian Cuisine

This dynamic cuisine is not as intimidating as it may seem.

Sara Gauchat is a producer and writer for AMS Pictures. She is an experienced journalist whose writing can be seen on Real Simple and Bravo TV. She is a former food writer at Real Simple who wrote food tips and guides starting in 2012. Highlights: * Graduated cum laude from New York University * Current producer and writer for AMS Pictures * Former food writer at Real Simple * Former style and living writer at Bravo TV

With all its exotic ingredients, unfamiliar dishes, and tongue-tingling flavors, Indian cuisine can be both exciting and intimidating. "It's such a complete world of taste. You combine all the techniques from other cuisines and add magical spices to get a titillating food experience," says Madhur Jaffrey, an actress and the author of At Home With Madhur Jaffrey ($35, amazon.com ) and many other cookbooks.

Learn the Basic Spices

"Indian cuisine uses the whole palette of flavors—spicy, sour, sweet, and hot all at the same time—making it something that wants to jump off the plate," says Floyd Cardoz, the executive chef and a partner of North End Grill in New York City and the author of One Spice, Two Spice ($36, amazon.com ).

Don't be afraid to start playing around with cooking Indian food at home. First, it's important to understand the various dishes and flavors that make up Indian cuisine. "There's as much varied cuisine in India as you would find in Europe. It's all totally different, and the only thing that connects it is a judicious knowledge of the use of spices," says Jaffrey.

There are a basic 20 to 30 spices that are used in many dishes—cumin, coriander, turmeric, and ginger, to name a few—and there are an infinite number of ways of using them. "Every spice has a reason for being there. They have health benefits, and they make the food more exciting and flavorful," says Cardoz.

Start With Curry

Contrary to common belief, not all Indian dishes are curries. However, "curry" has become a catch-all name for any spice-based meat or vegetable dish with a sauce. Curries can be watery, dry, red, green, hot, or really, really hot—it's completely up to the chef in charge. In fact, basic chicken curry is one of the simplest things to start with when first experimenting with Indian cooking. Serve it with a side of dal (a stew made of lentils, peas, or beans) and some roti (a tortilla-like wheat flat bread, available for mail order at ishopindian.com ), and you'll feel as if you're halfway around the world.

Indian cuisine has an added bonus for vegetarians: It's one of the plant-friendliest cuisines around. Judicious use of spices and sauces breathes new life into the likes of potatoes, cauliflower, peas, and eggplant. And a meal of hearty-but-healthy palak paneer (a spinach-and-cheese dish) with a side of naan (a pita-type leavened flat bread) will convert even the biggest meat lovers.

Bring New Flavors Into Familiar Dishes

There are easy ways to start bringing the tastes of India into your kitchen. "Try to incorporate Indian flavors into dishes you already do, like roasted fish, chicken, or steamed vegetables. Pick something with two or three spices and start with that. Add a little cumin, ginger, and chili pepper to the vegetable you like," says Cardoz. "Remember that your food can only be as good as the ingredients you start with, but you don't need the most expensive ingredients. You can make chicken thighs, and they're simple and flavorful. Embrace the cuisine, and don't be afraid of it."

The bottom line: Keep it simple when you're starting out at home. Look for basic potato, okra, and meat dishes to help build your Indian-cuisine repertoire. "Don't overwhelm yourself by buying 30 spices," says Jaffrey. "Start with the ones for a specific dish."

Preparing the dishes is only part of crafting the perfect Indian culinary experience. It's up to each diner to make every bite count. "When you make your mouthfuls, you can vary the taste by putting pickles or chutney on each different bite," says Jaffrey.

With its array of spices and condiments and experimental attitude, Indian cuisine allows home cooks to get creative and adventurous. Play around with basic dishes and flavors, and you'll find it's an easy way to shake up your usual dinner repertoire.

Related Articles

115 Easy Indian Cooking Ideas For Beginners With Simple Ingredients

One of the biggest challenges of food to most bachelors , beginner cooks , newly married or people who are living single on their own begin with worrying about a decent start to the day. A majority of them opt to eat out, to skip the hassle of complexity in deciding on what to cook and are also overwhelmed with cooking procedures. The void that beginner cooks experience by eating out is not just a case of lack of time, but also a bang on health in long run. To all of us who wonder how most Indian households cook food every day, what if we tell you that there is a decent way out to prepare an easy meal more often than we imagine?

Here are handpicked recipes chosen carefully by keeping cooking time and ease of preparation in mind, for especially those who are new to cooking, or are away from family, owing to their job or studies. Food prepared at home is a lot lighter on pockets than the food available in hotels and eat outs. These easy beginner recipes are not just hassle-free but also are nutritious. Try them one by one, every time you feel like having a decent homemade meal, and we assure you that you will love these self-made treats. After all, cooking is an essential skill for life!

Some of the basic cooking techniques we have used here are

- Kadai/ Pan Cooking 

- Pressure cooking 

Easy Breakfast Recipes 

Easy Variety Rice Recipes 

Easy Dal Recipes 

Easy Sambar Recipes 

Easy Rasam Recipes 

Easy Khichdi Recipes 

Easy Biryani & Pulao Recipes 

Easy Sabzi & Poriyal Recipes

• Breakfast Recipe Ideas
• North Indian Breakfast Recipes
• South Indian Breakfast Recipes
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Published: Jun 16, 2022 | Modified: Jun 19, 2022 by Hina Gujral

30 Everyday Indian Meals

Our 30-Day Calendar of Indian Meals and recipes shows you how to plan and cook family-friendly meals effortlessly.

In India, everyday meals are an integral part of the food culture. Three wholesome, elaborate thali meals a day is the food ritual that we usually follow in our routine life.

This food series is a glimpse of our everyday meals, inspired by the local produce, the seasonal mood, and the routine cravings.

There are days when we as a family like to indulge in an elaborate Indian Thali Meal . Whereas during busy weekdays, we have to be satisfied with a simple dal or a curry with basmati rice.

These 30 Everyday Indian Meals are packed with nutrient-rich foods, including whole grains, lean meats, and plenty of fresh fruits and vegetables.  

How To Plan

From sorting the menu planning, grocery shopping, meal prep, and then finally cooking there is a lot of outlining work involved behind each meal. If you are a novice cook like when I started, follow my simple 6 Meal Prep Ideas for Indian Kitchen to help you plan everyday Indian meals like a pro.

30 Everyday Indian Meals Calendar

Punjabi Rajma Masala , Sooji Halwa , Basmati Rice, Onion, Papad

Mix Veg Sambar , Medu Vada , Instant Rava Idli , Coconut Chutney

Dalia Upma , Pahadi Jeera Aloo , Boondi Raita , Salad, Papad

Kadhai Paneer , Naan , Paneer Gulab Jamun , Sliced Onion

Methi Paratha , Boondi Raita , Butter , Lal Mirch Ka Achaar

Shahi Urad Dal , Lauki Kofta Curry , Onion Raita, Chapati

Chana Masala , Kulcha, Boondi Raita , Mirch Ka Achaar

Mathura Style Potato Curry , Poori/Puri

Arhar Dal Fry , Matar Mushroom Masala , Boondi Raita , Chapati, Paneer Kheer

Oats Khichdi , Khatta Meetha Pumpkin , Cucumber Raita , Salad

Boondi Kadhi, Chana Dal Lauki, Bhindi Masala , Carrot Salad, Methi Paratha , Chapati, Rice

Arhar Dal Fry , Aloo Gobi, Dahi Bhalla Chaat , Chicken Masala , Besan Bhindi Fry , Rasmalai

Dal Makhani , Kadhai Chicken, Rice Phirni , Spring Onion Raita , Lachha Paratha, Papad, Salad

Brown Chana Curry , Radish Greens Sabzi, Salad, Rice, Papad

Sabut Masoor Dal, Chicken Curry , Matar Mushroom Masala , Peach Raita, Rice Kheer , Ginger Pickle, Rice, Chapati, Green Chutney

Mix Veg Sambar , Paneer Makhani , Aloo Beans Sabzi, Dahi Tadka, Rice, Chapati, Papad

Chicken Biryani , Spring Onion Raita , Rice Phirni , Salad, Paneer Tikka

Punjabi Kadhi Pakora , Suji Halwa , Sliced Onion, Rice, Papad

Pahadi Aloo Ki Sabzi , Pakodi Ki Sabzi , Curd, Masala Cheese Puri , Nuts

Chana Masala , Instant Paniyaram , Lauki Sabzi, Stamed Rice, Chapati, Papad

Lehsuni Dal Tadka, Bhagara Baingan, Carrot Kheer, Palak Paratha , Masala Raita, Papad

Palak Paneer, Sookhi Urad Dal , Boondi Raita , Tomato Chutney , Phulka, Fryums

Lobia Masala, Lauki Sabzi, Carrot Raita, Rice, Chapati, Papad

Chana Masala , Pressure Cooker Matar Paneer , Dahi Bhalla Chaat , Aam Panna , Rice, Chutney , Khatta Meetha Kaddu

Dahi Lauki , Baigan Bharta, Jamun Yogurt , Chapati

Pahadi Aloo Gutke , Poori

Chilli Paneer , Jeera Turai, Carrot Raita, Dal Khichdi , Achari Baingan , Phulka

Lauki Kofta Curry , Steamed Rice, Green Chili Pickle

Sabut Masoor Dal, Punjabi Arbi Masala , Rice, Chapati, Papad

Punjabi Soya Chaap Masala , Dal Makhani , Dahi Bhalla , Bedmi Poori

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Reader Interactions

Swati Raman says

July 29, 2016 at 10:34 am

wonderful, so much efforts! i always feel so proud of knowing such people who are so passionate about whatever they pick.. kudos girl!

chef.ateeq.rehman says

August 01, 2016 at 3:23 pm

Emelda. Mudara says

January 13, 2020 at 8:15 pm

May I please have more of the already set trays on Indian breakfasts.So far I have come across two trays.May the names of each item on the tray be written on the side of the tray.Thank you

Hina Gujral says

January 13, 2020 at 8:45 pm

Surely I will try share more Indian breakfast ideas. Thanks for your valuable suggestion.

Chandrakant says

June 24, 2021 at 1:29 pm

I will spprcste to learn more food recip6 for one perzon. I am widow. I can not go out if I learn how to cook from simple food to complex food. then I xo not have to depend on others and pass my time easily

Nandita says

August 10, 2016 at 10:50 am

Amazing compilation!

Meena Kumar says

August 10, 2016 at 9:20 pm

Hina, I really love this series a lot. Nothing overdone simple and elegant. The curries are all minimal effort ones and light on the tummy. Please keep it coming.

Sweta Venkatesh says

September 26, 2016 at 6:30 am

Absolutely loved your effort. Your presentation is super. Thank you so much for highlighting our rich food culture.

September 26, 2016 at 10:23 am

Thank you Sweta for the kind words.

Swapna Venkatesh says

November 07, 2016 at 11:32 am

Love this series. Bookmarked it for inspiration on weekdays (and weekends) 🙂

November 08, 2016 at 10:36 am

Thank you Swapna. I am so glad you liked it.

Faiza zafar says

February 06, 2017 at 7:24 pm

Possibly the best indian food list and recipes!

priyanka Kothari says

May 30, 2017 at 4:36 pm

Totally in love with your writing skills. Just amazing. I am wondering that how much effort you can add in your every article. Thank you so much for sharing.

Lea Martin says

May 31, 2017 at 5:14 pm

Looking good. I always amazes with Indian recipes & style of cooking. Article is just amazing.

December 06, 2017 at 4:29 am

This page doesnt work. Can you please fix it…I want to challenge myself to cook for straight 30 days the meals you made.

December 07, 2017 at 6:12 pm

Kindly check once again the page is working 🙂 Thank you

Cool things says

April 11, 2018 at 2:08 pm

Wow amazing. Thank you, Hina

April 11, 2018 at 4:12 pm

Glad you liked them and find useful. Love, Hina

manasa says

May 22, 2018 at 12:54 pm

Where can I get all these 31 recipes?

July 16, 2018 at 4:03 pm

It looks like a blast!

July 16, 2018 at 4:04 pm

It looks like a blast! Can’t wait to see the next list.

Adelina says

January 28, 2019 at 6:12 am

Some of the most beautiful Indian food photography I have ever seen! No doubt, food is incredible, as well.

January 28, 2019 at 10:59 am

Thank you so much. You made my day!

HARINDRA says

February 24, 2019 at 3:11 pm

It is looks traditional. Thanks you so mush for this post.

February 25, 2019 at 12:47 pm

Thanks a million 🙂

Richa | Light Travel Action says

April 04, 2019 at 9:25 am

Hina, found this post through Pinterest. This is such a visual Treat. I am sure even the picky eaters would be tempted to try the food when so well presented. Looks Super fresh and YUM!

April 04, 2019 at 1:13 pm

Hello Richa,

I am so thrilled that you like these menu ideas and find them useful.

July 08, 2019 at 12:55 pm

Absolutely loved your effort. Your presentation is super. simply awesome recipe. Thanks for sharing this.

July 09, 2019 at 11:42 am

Always good to hear positive feedback. Thank you so much!

nikhil thakran says

July 08, 2019 at 1:16 pm

Pamela says

August 19, 2019 at 12:57 pm

What pretty combinations! Such luscious photos. Amazingly delicious looking food!! I love Indian food but I am just a beginner. I live in Japan and we have some good Indian restaurants, mostly northern Indian cooking as you know. But there are some very good southern Indian restaurants starting to appear. I have been to India on the short trip and I loved loved loved everything I ate.

Can I ask a question? Are the foods pictured above in their bowls or on plates for a family of four? It looks like really a lot of food and couldn’t possibly be for one person, I believe. What is in your photos has to be more food than just one for one person, is that right?

August 19, 2019 at 4:05 pm

Glad you like Indian food. The food served at most of the restaurants across Globe is far from authentic Indian cuisine. These images are of wholesome thali meals widely served across India. One can have it on their own or share with another person.

Thank you so much.

Jayalakshmi says

September 05, 2019 at 4:12 pm

Wowwwwww what a variety of meals. I wil try these to my family????

September 06, 2019 at 10:36 am

Yea these meals will definitely make your meal planning much easier.

Prakash Patel says

March 14, 2020 at 7:05 pm

This is a great deal. We prepared most of the meals and due to CORONAVIRUS, we wrere limited to certain food only because grocery stores ran out of certain items. Thanks.

March 16, 2020 at 10:11 am

I am so happy to know that you find our meal plan useful. Thanks!

Emelda Mudara says

March 21, 2020 at 2:31 pm

Thank so much for the 30 everyday Indian meals.I love them.

Regards Emelda Mudara

March 21, 2020 at 7:49 pm

Always my pleasure. I am so happy to hear that you like this meal calendar. Love, Hina

Rashima says

May 11, 2020 at 10:15 pm

Superbbbb Ideas and Indian meals recipes.ThanQ so much .Please share your ideas for how to storage vegetables for long time.Thanks in advance

May 12, 2020 at 11:17 am

Noted. I will definitely share something soon.

Paanch Roti Do Machli says

June 05, 2020 at 7:57 pm

Wow, awesome. You inspire me to get better and better

May 01, 2021 at 3:22 am

I tried the pakora Kadi and the chick peas. They were delicious and so easily made. Your instructions are easy to follow. Keep up the good work.

May 02, 2021 at 7:11 pm

thanks a million for your feedback!

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The Art of Food Presentation: Elevate Your Culinary Creations

Uncover the secrets of Food Presentation and learn how to elevate your culinary creations to a new level. Discover the importance of plating and the techniques used by professionals.

Food presentation is an art that marries culinary skills with aesthetics. It's the secret weapon of chefs and food enthusiasts worldwide, transforming ordinary dishes into extraordinary culinary experiences. The way food is presented on the plate can influence our perception of taste, making it an essential aspect of the dining experience. This article will delve into the world of food presentation, providing insights and tips to help you elevate your culinary creations.

Food presentation goes beyond merely arranging food on a plate; it's about creating a visual feast to complement the flavors of the dish. It involves the careful placement of food, garnishes, and sauces to create a balanced and appealing look. The colors, textures, and shapes all play a crucial role in making the dish visually appetizing.

Rules of Food Presentation

The first rule of food presentation is to keep it simple. Overcrowding the plate can make it look messy and unappetizing. Instead, focus on the quality of the ingredients and let their natural beauty shine. Use a clean, white plate as your canvas and arrange the food in a way that highlights its colors and textures.

Contrast is another important element in food presentation. By contrasting colors, shapes, and textures, you can create a visually appealing plate. For example, a bright, crunchy salad can be paired with a creamy, soft pasta dish. The contrast in colors and textures will make the plate more visually appealing and exciting.

Garnishes are the finishing touches that can elevate a dish from good to great. However, they should not be used merely for decoration; they should enhance the flavor of the dish. Fresh herbs, edible flowers, and citrus zest are some examples of garnishes that can add a pop of color and flavor to your dish.

The arrangement of food on the plate is also crucial. As a general rule, the main ingredient should be placed at the center of the plate, with the side dishes and sauces arranged around it. This not only makes the plate look balanced but also allows each ingredient to shine.

Remember, the goal of food presentation is not to create a work of art, but to enhance the dining experience. By paying attention to the presentation, you can make your dishes more appealing and enjoyable. So, the next time you're preparing a meal, take a moment to consider how you can present it in a way that will delight the senses.

Food Presentation In Different Cultures

Food presentation is not a new concept. In fact, it has been a part of culinary traditions around the world for centuries. In Japan, for example, the art of food presentation, or "kaiseki," is considered an integral part of the dining experience. Similarly, in French cuisine, the presentation of food is given as much importance as the taste.

Here are a few examples of food presentation in different cultures:

Japanese Cuisine : Japanese food presentation focuses on simplicity, balance, and minimalism. Plates are often arranged with precision, showcasing the natural colors and textures of the ingredients. The use of bento boxes and compartmentalized dishes allows for the separation of flavors and prevents mixing of different components.

French Cuisine : French food presentation emphasizes elegance and artistry. Dishes are meticulously plated with attention to detail, creating a visually appealing arrangement. Sauces are often used to create intricate designs, and garnishes such as herbs and edible flowers are used to enhance the overall presentation.

Indian Cuisine : In Indian cuisine, food is often presented on a thali, a large round platter with multiple small bowls. Each bowl contains a different dish, providing a variety of flavors and textures. The arrangement of colors and the use of spices like turmeric and saffron add vibrancy to the presentation.

Chinese Cuisine : Chinese food presentation focuses on the balance of colors, textures, and flavors. The use of a lazy Susan allows for communal dining, with dishes placed in the center for everyone to share. Stir-fried dishes often incorporate a variety of vegetables and meats, creating a visually appealing mix of ingredients.

Middle Eastern Cuisine : Middle Eastern food presentation often includes a variety of mezze or small appetizer dishes. These are arranged on a large platter and served with bread, creating a communal dining experience. Garnishes such as fresh herbs, olives, and yogurt are used to add color and freshness to the presentation.

These are just a few examples, and food presentation practices can vary widely within each culture as well. The presentation of food not only reflects cultural traditions but also influences the dining experience by engaging multiple senses and creating a visually enticing meal.

Food Presentation in the Age of Social Media

In recent years, the importance of food presentation has been amplified by the rise of social media. With platforms like Instagram and Pinterest, food has become a visual medium, and presentation has become more important than ever. Chefs and home cooks alike are using these platforms to showcase their culinary creations, pushing the boundaries of food presentation.

While food presentation can seem daunting, it's something that anyone can master with practice. Start by observing how food is presented in restaurants and cookbooks, and don't be afraid to experiment with different techniques. Remember, the most important thing is to have fun and let your creativity shine.

Mastering Food Presentation: A Guide for Home Cooks

Whether you're a seasoned home cook or just starting your culinary journey, mastering the art of food presentation can take your meals to the next level. A well-presented dish not only pleases the eyes but also enhances the overall dining experience. From visual appeal to showcasing your skills, food presentation plays a crucial role in creating memorable meals. In this comprehensive guide, we'll explore various techniques, tips, and tricks to help you become a pro at food presentation. From balancing colors to arranging garnishes and making your dishes look as good as they taste, this guide will equip you with the knowledge and creativity to create stunning plates that will impress your family and friends. Get ready to elevate your cooking to a whole new level and make your meals a feast for all the senses with our ultimate food presentation guide.

Food presentation is more than just a culinary technique; it's a form of expression. It allows chefs and home cooks to showcase their creativity and passion for food. So, whether you're preparing a meal for your family or hosting a dinner party, remember to pay attention to the presentation. After all, we eat with our eyes first.

So, are you ready to take your culinary creations to the next level? Start experimenting with different food presentation techniques and see how it can transform your dishes. Remember, the key to great food presentation is creativity, so don't be afraid to think outside the box. Happy cooking!

The Art of Plating: Techniques and Tips

The art of plating is a culinary skill that involves arranging food on a plate in a visually appealing way. It's a crucial aspect of food presentation that can enhance the dining experience and make a dish more appetizing. Here are some techniques and tips to help you master the art of plating:

Choose the Right Plate: The plate is your canvas, so choose it wisely. A white, round plate is a classic choice as it allows the colors of the food to stand out. However, don't be afraid to experiment with different shapes, sizes, and colors to add a unique touch to your presentation.

Create a Focal Point: Every dish should have a focal point that draws the eye. This could be the main ingredient or a striking garnish. Place this element in the center of the plate or slightly off-center for a more dynamic look.

Use Color and Contrast: Play with different colors and textures to make your dish visually appealing. Contrast bright and dark colors, and mix soft and crunchy textures. For example, a bright green herb can add a pop of color to a dark meat dish, while a crunchy garnish can add texture to a creamy soup.

Arrange Food in Odd Numbers: Odd numbers are more pleasing to the eye, so try to arrange food items in groups of three or five. For example, if you're plating scallops, serve them in a group of three instead of two or four.

Use Sauces Creatively: Instead of pouring sauce over the food, consider using it as a decorative element. You can drizzle it around the edge of the plate, or use a squeeze bottle to create dots or lines. Remember, less is more when it comes to sauce.

Garnish Wisely: Garnishes should enhance the flavor of the dish and complement the presentation. Use fresh herbs, edible flowers, or a sprinkle of spices. Always make sure the garnish is edible and relevant to the dish.

Keep it Clean: Keep the edges of the plate clean for a neat and professional look. You can use a paper towel to wipe off any drips or smudges.

Practice: Like any other skill, plating takes practice. Experiment with different techniques and presentations until you find a style that you like. Remember, the goal is to create a dish that is as pleasing to the eye as it is to the palate.

By mastering these techniques, you can turn your dishes into works of art and elevate your culinary creations. Happy plating!

What Is a Food Presentation Called?

Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The way the food looks on the plate is what tempts our eyes and makes you want to taste it.

What Should Be Included In A Food Presentation?

A food presentation should include a balance of color, texture, and arrangement. The food should be arranged on the plate in a way that it is visually appealing, and the colors and textures should complement each other. The plate itself is also an important part of the presentation.

What Are The Three Aspects of Food Presentation?

The three main aspects of food presentation are arrangement, color, and contrast. Arrangement refers to how the food is placed on the plate; color refers to the visual appeal that the food has, and contrast refers to the different textures and flavors in the dish.

What Are The 5 Importance of Food Presentation?

The five important aspects of food presentation are visual appeal, balance of color, enhancement of the dining experience, showcasing the skill of the chef, and making the food look as good as it tastes. A well-presented dish can enhance the dining experience and make the food more appetizing.

Visual Appeal: Food presentation is crucial for creating an enticing visual experience. The arrangement of ingredients, garnishes, and the overall plating style make the dish visually appealing, stimulating appetite and setting the stage for an enjoyable dining experience.

Balance of Color: A well-presented dish incorporates a thoughtful balance of colors. Vibrant and diverse hues on the plate make the meal visually attractive and enticing. The use of contrasting colors can enhance the overall presentation, creating a visually dynamic and inviting plate.

Enhancement of the Dining Experience: Food presentation enhances the overall dining experience by engaging multiple senses. The visual appeal of a well-presented dish elevates the anticipation and excitement of the meal, setting the stage for a memorable culinary journey.

Showcasing the Skill of the Chef: Food presentation is a way for chefs to demonstrate their culinary skills and artistic flair. Thoughtfully presented dishes reflect the chef's expertise, creativity, and attention to detail. It showcases their ability to transform ingredients into visually stunning and delightful culinary creations.

Making the Food Look as Good as it Tastes: Effective food presentation aims to make the dish as visually appealing as it is delicious. When food is presented in an attractive and enticing manner, it creates a harmonious balance between visual appeal and taste. The careful arrangement of elements on the plate reflects the care and precision put into the culinary process.

In summary, food presentation holds great importance in terms of visual appeal, the balance of color, enhancing the dining experience, showcasing the skill of the chef, and ensuring that the food looks as good as it tastes. It adds an extra layer of enjoyment and satisfaction to the overall dining experience.

Conclusion: The Art of Food Presentation

In conclusion, food presentation is an essential aspect of the culinary arts that can enhance the dining experience. By paying attention to the colors, textures, and arrangement of food onthe plate, you can create a visually appealing dish that delights the senses. Whether you're a professional chef or a home cook, mastering the art of food presentation can elevate your culinary creations and make your meals more enjoyable. So, embrace the art of food presentation and let your dishes tell a story.

Remember, the beauty of food presentation lies in its ability to transform ordinary dishes into extraordinary culinary experiences. It's not just about making food look good, but about enhancing the overall dining experience. So, the next time you're in the kitchen, consider how you can present your dishes in a way that will delight your guests and elevate your culinary creations.

In the world of food, presentation is just as important as taste. It's the first impression that a dish makes, and it can significantly influence our perception of taste. By mastering the art of food presentation, you can create dishes that are not only delicious but also visually stunning. So, embrace the art of food presentation and let your culinary creations shine.

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Haute Indian Cuisine: The growing trend of creating Instagrammable dishes

By Suman Prasad

Taste or looks—what matters the most when people go to dine out? This question would have held no substance half a decade ago as the focus of chefs earlier was clearly aligned towards creating lip-smacking food. Today, things have changed. What diners get on their plates is not just food but a piece of art that involves thinking like a designer, right from conceptualising, combining the sketch design to executing an idea, which is much beyond cooking.

Momin Faqi, Executive Chef at Kode believes that every dish has its own story. Right from its making to the process of plating and its garnishing, a dish goes through its exclusive journey, which he calls as its own culinary voyage. To convey this story to the guests, Faqi says it is the chef's responsibility to think like a visualiser and bring about the aesthetics of the dish on the plate.

Herb Crusted scotch eggs baby greens by Momin Faqi, Executive Chef at Kode

Attention to Detail

Whether the creator is making a savoury dish, a dessert or any drink, there are basic essentials components to any attractive presentation. Sandeep Kumar, Executive Chef at Renaissance Bengaluru rightly points out, “Cooking is a craft and there is no substitute for spending time on your craft.” He puts down the appearance mechanisms he follows in his kitchen. Choosing the perfect plate or glassware, including the size and colour, followed by the placement of ingredients on the plate are right on top of his priority. Kumar seeks for attention to detail, with colour and contrast, height on the plate, and using the right textured garnish to enhance the visual appeal. Kumar likes creativity with design and flavour of sauces, and lastly, he uses garnishes, which have a purpose and are edible.

Dish by Sandeep Kumar, Executive Chef at Renaissance Bengaluru

By Aishwarya Khurana

By Gautami Reddy

By Vaishnavi Nayel Talawadekar

The food scene in India has evolved over the last five years in terms of plating and presentation. Saurabh Udinia, Corporate Executive Chef, Massive Restaurants (Farzi Café) is in agreement with this however he also has a word of caution. He says: “With more exposure and travel, new horizons have opened for creative chefs and at the same time the customers have become more open to experiments.” Udinia believes that the change is good but not without a few cons. He further adds, “Amid better plating and presentation, I have seen at many places that the flavour and the taste are compromised or it is just done for the heck of it. Irrelevant use of smoke, microgreens, flowers, and props is a big let-down for me.”

Poppadum by Saurabh Udinia, Corporate Executive Chef, Massive Restaurants (Farzi Caf )

Tiny Works of Art

Talking about the plating and appearance of their superstar dessert Elaneer Payasam, Masterchef Devraju Gowda of Sanadige, says “The presentation of this is inspired by coconut shell. The dessert when served in any other bowl, will fall short of its true appearance. The coconut shaped shell lends the real look. Coconut denotes freshness and its coastal association. There couldn't have been a better choice than the mould chosen to serve this dessert.”

Elaneer Payasam by Masterchef Devraju Gowda of Sanadige

Influence of Social Media

There has always been a debate about the positive and negative aspects of social networking platforms like Instagram, Snapchat and Facebook. However, in the case of the F&B industry, it has pushed the chefs to step up and think like an artist. In an absolute agreement, Uchit Vohra, Executive Chef at ITC Gardenia, Bengaluru believes that these social platforms play a very important role in promoting and up-selling the restaurants. “It also helps us in terms of sharing ideas and getting motivated and inspired with new ideas that are being implemented globally,” adds Vohra.

Zensai by Uchit Vohra, Executive Chef at ITC Gardenia, Bengaluru

Thupten Wandue, Senior Sous Chef at Tian Asian Cuisine Studio, ITC Maurya interestingly points out how these platforms have been very helpful in showcasing global cuisine trends. He adds, “As a Chef, you look around and will know exactly what is happening in other parts of the globe.”

Tian by Thupten Wandue, Senior Sous Chef at Tian Asian Cuisine Studio, ITC Maurya

The importance of being tagged as “Instagrammable” has given a rise in the popularity of food stylists across the country. Talking about their role and the value it adds to the restaurants, Ambica Selvam, a Bangalore based food stylist who has worked with leading F&B players like The Oberoi, Byg Brewski, Taj Karavali, Chai Point and Barbeque Nation among others, says: “While the chefs make delicious food, it is our responsibility to ensure that gets conveyed through our styling. Our task is to make the delicious food look enticing or even create a certain curiosity about the dish.” She adds, “We work closely with a team of photographers, videographers and chefs to achieve the best results. It is everybody's combined vision. As stylists, what we bring onboard is our sense of aesthetics, styling techniques, design guidelines and insight into the use of colours.”

Food Styling: Yay or Nay?

Interestingly, most of the hotels and restaurants we reached out to, do not use such services to make their food visually appealing. Taking a dig at the F&B outlets who outsource this service, Vohra and Udinia have similar views. The former believes that a chef who cooks his food is the person who should style it. Udinia adds, “I wonder why chefs need food stylists, presenting and plating is one of the core roles for being a chef.”

Black Sesame ice cream by Uchit Vohra, Executive Chef at ITC Gardenia, Bengaluru

Kumar has an interesting and a contrary view on this. He adds, “Most of the food stylists were either chefs or are well connected to the industry. They would not be able to style or put an art element to the plate without understanding the process of cooking or how to assemble the ingredients. The control of the final look and appeal of the dish generally stays with the chef preparing it, but the majority of the time it is an equal balance of inputs from both the chef and the stylist.”

It is impossible to not talk about the influence of global cooking reality shows when the topic is food plating and presentation. Sahil Singh, Corporate Executive Chef of Pa Pa Ya believes that because of such global shows, chefs are now increasingly focusing on food styling and presentation, and this has given a lot of respect to this profession.

Salmon Uzukuri Jalapeno Relish Blackened Garlic Ponzu by Sahil Singh, Corporate Executive Chef of Pa Pa Ya

Impact of Reality Shows

Comparing how things have changed with the advent of cooking reality shows, Avinash Naha, Head Chef of Typhoon Shelter says, “Earlier chefs would never come out of the kitchen but now shows like Masterchef Australia act as a tool to showcase the effort of chefs and what it takes to become one. It has elevated the chefs across the globe to think beyond boundaries and to do extraordinary things. It's a great value addition for aspiring chefs.”

Luna by Avinash Naha, Head Chef of Typhoon Shelter

The Plate Itself

The design of crockeries has seen a major uplift in the last few years. It is interesting to see how the hoteliers go about choosing any crockery at their restaurant. Prathik Shetty, Culinary Director at The Reservoire says, “Just as the chefs, even the crockery industry is extremely motivated to add the latest designs to their portfolios. We as restaurant owners, choose our crockery based on the innovation, usability, practicality, and portray-ability of the design.”

Nariyal Dum Ka Murgh by Prathik Shetty, Culinary Director at The Reservoire

He concludes, “Currently there are several manufacturers in India who are coming up with new designs daily. Hence we do not need to look far and import these items. We update our crockery quite frequently to keep in pace with the latest trends.”

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UK Watchdog Applies "Extra Control" Measures On Indian Spices Amid Row

MDH and Everest export their products to many regions including the U.S., Europe, South East Asia, Middle East and Australia.

Britain's food watchdog has applied extra control measures on all spice imports from India, it said on Wednesday, becoming the first to ramp up scrutiny of all Indian spices after contamination allegations against two brands sparked concerns among global food regulators.

Hong Kong last month suspended sales of three spice blends produced by MDH and one by Everest, saying they contained high levels of a cancer-causing pesticide ethylene oxide.

Singapore also ordered a recall of the Everest mix, and New Zealand, the United States, India and Australia have since said they are looking into issues related to the two brands.

MDH and Everest - two of India's most popular brands - have said their products are safe for consumption.

In the most stringent crackdown so far impacting all Indian spices, the UK's Food Standards Agency (FSA) said that in light of the concerns it has "applied extra control measures for pesticide residues in spices from India which includes ethylene oxide".

The agency did not elaborate on the exact steps it is taking.

"The use of ethylene oxide is not allowed here and maximum residue levels are in place for herbs and spices," James Cooper, Deputy Director of Food Policy at the FSA, said in a statement to Reuters.

India's Spices Board, which regulates exports, did not immediately respond to a request for comment. India is the biggest exporter, consumer and producer of spices in the world.

In 2022 Britain imported $128 million worth of spices, with India accounting for almost $23 million, data from the Observatory of Economic Complexity website shows.

Indian regulators have also conducted testing of all spice products and inspected samples of MDH and Everest products, though no results have been made public so far.

MDH has since 2021 seen an average 14.5% of its U.S. shipments rejected over the presence of bacteria salmonella, a Reuters analysis of U.S. FDA data has found.

On Wednesday, the Canadian Food Inspection Agency told Reuters in a statement it was aware of the concerns around MDH and Everest's products and "continues to monitor the situation".

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"Based on current information, we have no evidence to suggest that the issues raised affect products currently in the Canadian market," it said.

(Except for the headline, this story has not been edited by NDTV staff and is published from a syndicated feed.)

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Why medical panel ICMR has advised avoiding chai or coffee before and after meals

"tea and coffee contain caffeine, which stimulates the central nervous system and induces physiological dependence," the icmr researchers wrote. .

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• ICMR urged people to avoid having tea or coffee one hour before and after a meal
• These hot beverages contain tannins that interfere with the iron adsorption process in the body
• Iron is an essential mineral that helps carry oxygen throughout the body

The Indian Council of Medical Research (ICMR) recently released a set of 17 dietary guidelines for Indians, pushing for a balanced and diverse diet coupled with healthy living.

In one of the guidelines, the medical panel with its research wing the National Institute of Nutrition (NIN) explained that the consumption of tea and coffee should be kept in moderation.

Given that a major population of India consumes tea or coffee as their preferred hot beverages, the ICMR warned people against having them right before or after a meal.

"Tea and coffee contain caffeine, which stimulates the central nervous system and induces physiological dependence," the ICMR researchers wrote.

While they didn't ask people to avoid tea or coffee completely, they cautioned Indians to beware of the caffeine content in these beverages.

A cup (150ml) of brewed coffee contains 80–120mg of caffeine, instant coffee contains 50–65mg and tea contains 30–65mg of caffeine.

"Moderation in tea and coffee consumption is advised so that caffeine intake does not exceed the tolerable limits (300mg/day)," they wrote, stating the daily limit of caffeine a person can have.

How Bad Are Ultraprocessed Foods, Really?

They’re clearly linked to poor health. But scientists are only beginning to understand why.

Credit... Casey Zhang for The New York Times

Supported by

By Alice Callahan

• Published May 6, 2024 Updated May 10, 2024

In the mid-1990s, Carlos Monteiro, a nutritional epidemiologist in Brazil, noticed something alarming: Obesity rates among children in his country were rising rapidly.

To understand why, he and his colleagues at the University of São Paulo scrutinized data on the food buying patterns of Brazilian households to see if they had changed in recent years. The researchers found that people were purchasing less sugar, salt, cooking oils and staples like rice and beans, and more processed foods like sodas, sausages, instant noodles, packaged breads and cookies.

To describe that second category of food, Dr. Monteiro said, the team introduced a new term into the scientific literature — ultraprocessed foods, or UPFs — and defined it. They would later link UPFs to weight gain in children and adults in Brazil.

Since then, scientists have found associations between UPFs and a range of health conditions , including heart disease, Type 2 diabetes, obesity, gastrointestinal diseases and depression, as well as earlier death.

That’s concerning, experts say , since ultraprocessed foods have become a major part of people’s diets worldwide. They account for 67 percent of the calories consumed by children and teenagers in the United States, for example.

But many questions remain. What are ultraprocessed foods, exactly? And how strong is the evidence that they’re harmful? We asked experts to answer these and other questions.

What are ultraprocessed foods?

In order to study foods based on how they were processed, Dr. Monteiro and his colleagues developed a food classification system called Nova, named after the Portuguese and Latin words for “new.” It has since been adopted by researchers across the world.

The Nova system sorts foods into four categories :

Unprocessed or minimally processed foods , like fresh or frozen fruits and vegetables, beans, lentils, meat, poultry, fish, eggs, milk, plain yogurt, rice, pasta, corn meal, flour, coffee, tea and herbs and spices.

Processed culinary ingredients , such as cooking oils, butter, sugar, honey, vinegar and salt.

Processed foods made by combining foods from Category 1 with the ingredients of Category 2 and preserving or modifying them with relatively simple methods like canning, bottling, fermentation and baking. This group includes freshly baked bread, most cheeses and canned vegetables, beans and fish. These foods may contain preservatives that extend shelf life.

Ultraprocessed foods made using industrial methods and ingredients you wouldn’t typically find in grocery stores — like high-fructose corn syrup, hydrogenated oils and concentrated proteins like soy isolate. They often contain additives like flavorings, colorings or emulsifiers to make them appear more attractive and palatable. Think sodas and energy drinks, chips, candies, flavored yogurts, margarine, chicken nuggets, hot dogs, sausages, lunch meats, boxed macaroni and cheese, infant formulas and most packaged breads, plant milks, meat substitutes and breakfast cereals.

“If you look at the ingredient list and you see things that you wouldn’t use in home cooking, then that’s probably an ultraprocessed food,” said Brenda Davy, a nutrition professor at Virginia Tech.

The Nova system notably doesn’t classify foods based on nutrients like fat, fiber, vitamins or minerals. It’s “agnostic to nutrition,” said Maya Vadiveloo, an associate professor of nutrition at the University of Rhode Island.

That has led to debate among nutrition experts about whether it’s useful for describing the healthfulness of a food, partly since many UPFs — like whole grain breads, flavored yogurts and infant formulas — can provide valuable nutrients, Dr. Vadiveloo said.

Are ultraprocessed foods harmful?

Most research linking UPFs to poor health is based on observational studies, in which researchers ask people about their diets and then track their health over many years. In a large review of studies that was published in 2024, scientists reported that consuming UPFs was associated with 32 health problems, with the most convincing evidence for heart disease-related deaths, Type 2 diabetes and common mental health issues like anxiety and depression.

Such studies are valuable, because they can look at large groups of people — the 2024 review included results from nearly 10 million — over the many years it can take for chronic health conditions to develop, said Josiemer Mattei, an associate professor of nutrition at the Harvard T.H. Chan School of Public Health. She added that the consistency of the link between UPFs and health issues increased her confidence that there was a real problem with the foods.

But the observational studies also have limitations, said Lauren O’Connor, a nutrition scientist and epidemiologist who formerly worked at the Department of Agriculture and the National Institutes of Health. It’s true that there is a correlation between these foods and chronic diseases, she said, but that doesn’t mean that UPFs directly cause poor health.

Dr. O’Connor questioned whether it’s helpful to group such “starkly different” foods — like Twinkies and breakfast cereals — into one category. Certain types of ultraprocessed foods, like sodas and processed meats , are more clearly harmful than others. UPFs like flavored yogurts and whole grain breads , on the other hand, have been associated with a reduced risk of developing Type 2 diabetes.

Clinical trials are needed to test if UPFs directly cause health problems, Dr. O’Connor said. Only one such study, which was small and had some limitations, has been done, she said.

In that study , published in 2019, 20 adults with a range of body sizes lived in a research hospital at the National Institutes of Health for four weeks. For two weeks, they ate mainly unprocessed or minimally processed foods, and for another two weeks, they ate mainly UPFs. The diets had similar amounts of calories and nutrients, and the participants could eat as much as they wanted at each meal.

During their two weeks on the ultraprocessed diet, participants gained an average of two pounds and consumed about 500 calories more per day than they did on the unprocessed diet. During their time on the unprocessed diet, they lost about two pounds.

That finding might help explain the link between UPFs, obesity and other metabolic conditions, said Kevin Hall, a nutrition and metabolism researcher at the National Institutes of Health, who led the trial. But the study needs to be replicated, which Dr. Hall is in the process of doing now.

Why might UPFs be harmful?

There are many “strong opinions” about why ultraprocessed foods are unhealthy, Dr. Hall said. “But there’s actually not a lot of rigorous science” on what those mechanisms are, he added.

Because UPFs are often cheap, convenient and accessible, they’re probably displacing healthier foods from our diets, Dr. Hall said.

But he and other scientists think that the foods could be having more direct effects on health. They can be easy to overeat — maybe because they contain hard-to-resist combinations of carbohydrates, sugars, fats and salt , are high-calorie and easy to chew. It’s also possible that resulting blood sugar spikes may damage arteries or ramp up inflammation , or that certain food additives or chemicals may interfere with hormones, cause a “ leaky” intestine or disrupt the gut microbiome.

Researchers, including Dr. Hall and Dr. Davy, are beginning to conduct small clinical trials that will test some of these theories. Such studies may help identify the most harmful UPFs and even suggest how they may be made healthier, Dr. Hall said.

But most researchers think there are various ways the foods are causing harm. “Rarely in nutrition is there a single factor that fully explains the relationship between foods and some health outcome,” Dr. Vadiveloo said.

What should we do about ultraprocessed foods?

In 2014, Dr. Monteiro helped write new dietary guidelines for Brazil that advised people to avoid ultraprocessed foods.

Other countries like Mexico , Israel and Canada have also explicitly recommended avoiding or limiting UPFs or “highly processed foods.” The U.S. dietary guidelines contain no such advice, but an advisory committee is currently looking into the evidence on how UPFs may affect weight gain, which could influence the 2025 guidelines.

It’s difficult to know what to do about UPFs in the United States, where so much food is already ultraprocessed and people with lower incomes can be especially dependent on them, Dr. Hall said.

“At the end of the day, they are an important source of food, and food is food,” Dr. Mattei added. “We really cannot vilify them,” she said.

While research continues, expert opinions differ on how people should approach UPFs. Dr. Monteiro said that the safest course is to avoid them altogether — to swap flavored yogurt for plain yogurt with fruit, for example, or to buy a fresh loaf from a local bakery instead of packaged bread, if you can afford to do so.

Dr. Vadiveloo suggested a more moderate strategy, focusing on limiting UPFs that don’t provide valuable nutrients, like soda and cookies. She also recommended eating more fruits, vegetables, whole grains (ultraprocessed or not), legumes, nuts and seeds.

Cook at home as much as you can, using minimally processed foods, Dr. Davy said. “We can’t really say a whole lot beyond that at this point.”

Alice Callahan is a Times reporter covering nutrition and health. She has a Ph.D. in nutrition from the University of California, Davis. More about Alice Callahan

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Mother's Day 2024 deals and specials for fast food, brunch and dining

Mom most likely doesn't want to cook sunday on mother's day. why spend time in the kitchen when there's plenty of restaurants and dining spots with special menus and deals for mothers that day.

Here's your reminder: Mother's Day is Sunday, May 12.

If you don't have a card or gift already picked out or in the mail, you could take mom out to eat on Mother's Day. If you are lucky enough to spend time with your mother on Mother's Day, many restaurants and food spots can do the cooking and have specials for moms.

Among the places with Mother's Day promotions is KFC, which has several special "Real Talk" Mother's Day meals, available through Sunday – and including Día de las Madres on Friday, May 10 – curated with the help of celebrity and cookbook author Chrissy Teigen .

“I’m not kidding, like, I’m literally going to be eating KFC on Mother’s Day. That’s how this whole thing came about,” Teigen told Today.com in announcing the promotion . “We get to do what mom wants to do," said the longtime fan of KFC and wife of John Legend .

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More ways to save: Visit USA TODAY's coupons page for deals from thousands of vendors

Among KFC’s reimagined family meals are the "Taste of Time-off Meal (For the Mom Who Needs Some Alone Time – and Leftovers)," which comes with four pieces of fried chicken, two sides of mashed potatoes and gravy, plus two biscuits, and the “Dad’s In Charge of Dinner (For the Mom Who Doesn’t Want to Make Another Decision Today)," with a bucket of 12 pieces of fried chicken, three large sides and six biscuits.

When you order on KFC.com or in the KFC app, you also get a free 10-piece order of KFC Saucy Nuggets with a minimum $10 purchase and 40% off a 12 pc. bucket of fried chicken breasts, thighs, drums and wings.

Another reminder: It's a good idea to call your location before you head out to make sure they are participating in the special. For more deals, check RetailMeNot.com and your favorite local restaurants' social media sites for offers.

Mother's Day: 70 best gifts of any kind for Mother's Day

Mother's Day deals and specials

• Anthony’s Coal Fired Pizza & Wings : For each $100 in gift cards purchased, get a $40 bonus card (available in stores, online or in the Anthony’s app).
• Auntie Anne’s : Auntie Anne’s reward members can buy one Cinnamon Sugar or Original Pretzel and get one free on Sunday. Buy $25 in Auntie Anne’s gift cards and get a $5 reward to use on your next purchase (unlocked in the rewards program and good to July 21).
• Baskin-Robbins : The ice cream chain has a special Strawberries ‘n Cream Cake, which you can have made with Mom's favorite ice cream and cake flavors. You can pre-order through the BR App and get $5 off your ice cream cake purchase of $35 or more with the code MOM at checkout until Wednesday.

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• Beef 'O' Brady's : Mom’s eat free off the 10@$10 menu with the purchase of an additional entrée.
• Biggby Coffee : Buy one drink of any size, up to 24 ounces, get $1 off another.
• BJ’s Restaurant & Brewhouse: Mom's get a complimentary, limited-edition stemless wine glass when dining on Saturday or Sunday (while supplies last). And get a $10 bonus card when you buy an eGift card of $50 or more.
• Bonefish Grill : All restaurants will open an hour early Sunday at 10 a.m. with a brunch menu including Bang Bang Shrimp Eggs Benedict and Crème Brûlée French Toast; drink options include a Sparkling Blueberry Refresher Mocktail made with blueberry puree.
• The Brass Tap : The beer bar chain has a Mother's Day special of buy one cocktail, beer or wine and get one free of equal value.
• Buffalo’s Cafe : Moms get a free Buffalo Chip Dessert with any entrée purchase of $14.99 or more at participating locations.
• BurgerFi: Spend $25 on gift cards and get a $10 bonus card; available in stores, online, or via the BurgerFi app.
• Burg e r King : Members of its Royal Perks loyalty program get a buy one, get one offer on Whoppers all day long on Sunday. The deal is available exclusively on the app or online.
• California Pizza Kitchen : Get a heart-shaped pizzas Friday to Sunday. Or cook yourself with one of CPK's Spring Meal Kits with chicken or salmon, available through Saturday, starting at $55 for two people or $105 for four.
• Capital Grille: The steakhouse chain has a Mother’s Day brunch 10 a.m. to 2 p.m. and moms can order from the full dinner menu all day. There's also mimosas and champagne.
• Carrabba's Italian Grill : A special Mother's Day menu, available through Sunday, includes entrees such as Carrabba's Italian Classics Trio (chicken parmesan, lasagne and Fettuccine Alfredo), a Tomato Caprese with Fresh Burrata appetizer, and Carrabellini cocktail made with Absolut Citron vodka, raspberry and blood orange, topped with Riondo Prosecco.
• Carvel : Purchase $25 in Carvel gift cards and get a free $5 reward. Offer good through June 16; reward can be redeemed through Aug. 31.
• Chicken Salad Chick : The restaurants are closed on Sundays, but you can plan ahead and on Friday, May 10, buy one get one free Large Quick Chicks grab and go packages in the restaurants or drive-thru – they come in various chicken salad flavors, plus pimento cheese and egg salad. And during the "Month of Mom" promotion, scan your receipts on Fridays in the Craving Credits app to get a free drink every day during the month of May.
• Cinnabon : Spend $25 in Cinnabon gift cards and get a free $5 reward to be used on a future visit. Available in bakery through June 23 and online through June 30. Reward code must be unlocked in the Cinnabon Rewards Program to be redeemed and is good July 1-Aug. 25
• Cracker Barrel: Bring mom between Thursday and Sunday and get a free Barrel Bite side dish with any purchase. Plus she gets a Mother’s Day card which includes a coupon for a free Barrel Bite to use May 13-31 with any purchase of $2.99 or more. (Dine-in only; one free Barrel Bite per check. Barrel Bite Duo, gratuity, and online purchase not included.)
• Denny's : Get a $5 bonus coupon for every $25 spent on the chain's gift cards online. Then, when you dine, there's limited-time specials such as the new Berry Waffle Slam and other all-day deals starting at $5.99.
• Dunkin’ : Dunkin’ Rewards members will get 3x points Saturday and Sunday on all bulk orders of donuts (½ dozen and dozen donuts) and Munchkins (orders of 25 and 50). There's also special Mother's Day eGift cards and other merchandise on ShopDunkin.com .
• Eddie Merlot's : The steakhouse chain has a special Mother’s Day brunch buffet Sunday (check your location for price) with breakfast, salad, omelet, carving, seafood and hot stations, a dessert station, plus mimosas and bloody marys. You can also get 10% off your e-gift card order through Sunday; use promo code MOM24 at EddieMerlots.com.
• Fabrizia Lemon Baking Co. : A special Mother's Day Limoncello Baked Goods Gift Box ($34.99) comes with cookies, truffles, three mini loafs, a flower and custom note card.
• Fazoli's : Take Mom or any "motherly figure" out to eat and when you purchase one entrée you get a free order of Fettucine Alfredo or Spaghetti with Meat Sauce or Marinara. Use code Mothers24; good at participating locations.
• Fleming's Prime Steakhouse & Wine Bar: A 3-course Mother’s Day weekend lunch menu (starts at $52 per person) includes a sun-dried tomato and spinach stuffed pork chop. Restaurants open at 11 a.m. Saturday and 10 a.m. Sunday; lunch menu available until 3 p.m. If you buy Mom a gift card, you get a $20 bonus card for every $100 spent on gift cards (deal good through June 23).
• Gopuff : The delivery service’s Mother’s Day deals, good through Sunday, include 15% off select wine. And Gopuff FAM members can get 30% off chocolate (limit 4 per order, while supplies last). Want flowers? There's two flower bouquets available, too, priced at $14.99 or $27.99 ($11.99 or $19.99 for FAM members).
• The Greene Turtle : Moms get a free dessert with purchase of an entrée on Sunday (available at select locations).
• Handel's Homemade Ice Cream: The ice cream chain has a new Carrot Cake flavor available for Mother's Day weekend and through the month.
• Hooters : Buy 10 wings any style on Sunday and get another 10 free when you dine in.
• Huddle House : A timely treat for Mother's Day weekend is the limited-time French Toast Toppers, with a choice of apple streusel, blueberry, cinnamon pecan, and strawberry toppings. Also get $20 off any catering order of $100 or more with code SAVE 20 (at participating locations).  
• Hurricane Grill & Wings : Mom gets a free Bloody Mary on Sunday with any entrée purchase of at least $14.99 at participating locations.
• Jamba : Through Sunday, when you buy $30 in gift cards, you get two $5 eRewards (redeem in your Jamba Rewards account, valid through June 17).
• Krispy Kreme : The doughnut chain has its limited-time Minis for Mom Collection available with three flavors: the Mini Strawberry Iced Heart Doughnut, the Mini Iced Rose Doughnut, the Mini Chocolate Cookie Crumble Doughnut made with Oreos.

Krispy Kreme: Mother's Day mini-doughnuts and revamped rewards program

• Logan's Roadhouse : The restaurant chain opens early on Sunday with a mystery reward at its corporate locations. And get $10 in free bonus gift cards when you buy a $50 card.
• Main Event : The entertainment and food venue is giving you a free $10 reward card when you buy $50 worth of gift cards. 
• Marco's P i zza : All month you can get a Pepperoni Magnifico pizza for $9.99 using code PEPMAG. You can also get 10% off e-gift cards through Sunday.
• McAlister’s Deli : Spend $30 on gift cards or eGift cards through Sunday and get two $5 reward cards. (Requires McAlister's Rewards account to redeem; reward cards good until Aug. 11.)
• Moe’s Southwest Grill : Get two $5 reward cards with every $30 spent online on Moe's gift cards through Sunday.(Requires Moe Rewards account to redeem; reward cards good until Aug. 31.)
• Metro Diner : The chain is matching up menu items with drinks (example: Fried Chicken and Waffle with sparkling wine).
• Native Gr ill & Wings : Get a free order of Buffalo Fries or a free Cookie Sundae with the purchase of an entrée on Mother's Day at participating locations.
• Noodles & Company : Members of the Noodles Rewards loyalty program order food online they get a $5 bonus card, which they can use on their next order through July 14.
• Old Chicago Pizza and Taproom : Buy a $50 gift card and get $10 in bonus cards (in-store only).
• Outback Steakhouse : Special menu items, available through Sunday, include a filet topped with roasted garlic shrimp, a filet with Aussie Cab onion and seasoned butter, and a Mum’s Peach Bellini.
• P.F. Chang's : Moms who dine between Friday and Sunday get a bounce back card good for a free entrée May 17-June 11 when their Mother's Day meal is $50 or more. And if you can't make it on Sunday, there's also $5 drink specials Monday, May 13, to Thursday, May 16.

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• Panda Express : Through Sunday, there's a 5-person family meal for $30 (online only; use the code THANKSMOM) and when you make an online order of $30 or more in gift cards, get one free Panda Bowl (redeemable through July 31).
• Raising Cane's : Members of the Caniac Club loyalty program will get a Buy One Get One Free Box Combo deal in their account to redeem on Sunday or Monday. Must be a registered member of the club by Friday to get the deal.
• Razzoo's Cajun Cafe : Available for Mother's Day is a limited-time drink, The Mother of Margs, made with Patrón Silver Tequila and Sprite and served in a replica Patrón bottle. There's also some 2-for-$20 menu specials.
• Red Robin : For Mother's Day on Sunday, get mom a $4 milkshake, a $4 Momma's Margarita – flavors include traditional, strawberry, desert pear, or honey mango; on the rocks or frozen – or a $5 Wine Time six-ounce pour of the burger restaurant's red or white house wine.
• Round Table Pizza: Surprise Mom with a heart-shaped pizza from Round Table from Friday, May 10, to Friday, May 17. You also get 15% off all orders $40 or more with code LOVEMOM. (Offer good at participating locations for dine-in, carry-out & delivery.)
• Schlotzsky’s : For every $30 spent on Schlotzky’s gift cards or eGift Cards through Monday, you get two $5 rewards; spend $25 and get one $5 reward. The reward can be unlocked in your Schlotzsky's Rewards account before July 17 and will expire 14 days after it's unlocked.
• Scooter's Coffee : Buy any drink on the menu and get one free on Sunday (deal must be redeemed through the Scooter’s Coffee mobile app ).
• Sonic Driv e-In: For a limited time, all shakes are half price every night after 7 p.m. when you order in the Sonic app or online.
• Smokey Bones : Buy a $25 gift card in-store on Sunday and earn $5 Bones Bucks to redeem July 1 – August 31.
• Smoothie King : Saturday to Monday, buy a 20-ounce smoothie or bigger and get a free 20-ounce smoothie (one-time use, excludes Hulk and Gladiator sizes).
• Starbucks : Starbucks Rewards members can buy one handcrafted drink and get another one free from 12-6 p.m. local time Sunday. You can also opt for a special Mother's Day gift card – or, if you are thinking bigger, buy mom a Delta Airlines gift card of $300 or more and get a free $20 Starbucks eGift card.
• Tous les Jours : The bakery café chain has a limited-edition ‘Love You Mom’ Mother’s Day menu, available through Sunday, with seven special cakes including an Earl Grey Grapefruit Cake, Peaches N Cream Cake, and Mini Carrot Cake (prices ranging from $12-$14 for the mini cakes; $45-$48 for whole cakes).
• Walk-On’s Sports Bistreaux : When the family dines here on Mother's Day, moms get a free dessert – options include Beignet Bites and Doughnut Bread Pudding made with Krispy Kreme doughnuts – whether they dine in or takeout. And parents get a $10 "Friday Night Date Night" gift card to use on a Friday night through June 30.
• Yogurtland: Through May 14, the frozen yogurt chain is offering free delivery on orders of more than $15 made through the website or mobile app (use the promo code FREEDELIVERY).

Follow Mike Snider on X and Threads:  @mikesnider  & mikegsnider .

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US FAA says it has not approved any United Airlines route, fleet expansions

The Federal Aviation Administration said Thursday it has not approved any expansion of United Airlines' routes or fleets and is requiring the presence of FAA personnel when United conducts final inspections of new aircraft replacing older models.