Food
By Archana Patil

Women’s Hormone: A Seeding Story

The “Divine” has created this universe and many ecosystems, which includes many living and nonliving things. To sustain this ecosystem, he thought to create an organism that could reproduce, and thus he created “feminine beings” in every creature. This feminine being could create and nurture.

In human beings, females reproduce and nourish as they have some peculiar physical and physiological characteristics. Hormones play a key role in maintaining these characteristics. Menarche is one of the first stages in a female’s life during the adolescent period and continues as a regular monthly menstrual cycle for fertility. This cycle ends with menopause after a particular duration. This cycle of menarche to menopause in a female act as a shield to protect her from various diseases and disorders.

Let us dig deeper into the of a female as follows:.

1. Menarche

Starting phase of the reproductive period: Estrogen and Progesterone are the key players of the whole cycle. Sound nourishment and a healthy lifestyle during childhood and adolescence are the necessities of a healthy menstrual cycle.

Menarche also brings in newly bodily changes, skin issues, digestion changes causing sensitivity. Adding seeds like carrom (ajwain) or cumin (jeera) & coriander (dhaniya) seeds in small quantities to their diets provides relief from period pains or cramps.

2. Fertile stage up to 30 years:

Women’s peak reproductive years are from the late teens to 40 years of their age. The menstrual cycle has three phases in a month:

i) Follicular phase:

The Follicular phase is the first phase of 1 to 14 days. Growth and development of the follicles occur in this phase due to the rise in Follicle Stimulating Hormone (FSH) secreted by the Pituitary gland. Basal body temperature stays normal in this phase while Estrogen levels rise gradually. During the ovulation phase, they are at a peak.

During this phase, female physiology needs micronutrients such as Vitamin B12, D, C-rich foods, Calcium, Zinc, Iron-rich foods, essential fatty acids with phytoestrogens. All these nutrients are available in superfoods like flax and pumpkin seeds, Avocado, milk, red meat, walnuts, and dandelions. Such foods are good in the follicular phase for ease of menstruation.

According to Ayurveda principles, Kapha dosha dominates in the follicular phase and is called Rutu kala. Kapha dosha – acts as the binding substance. It is a synonym for ojas, which nourishes, supports, and gives strength. Owing to this property of Kapha, it usually involves the follicular phase until ovulation.
Seeds like ‘flax seeds & pumpkin seeds’ taken in small quantities over small periods will help reduce the aggravated Vata, balance Kapha, and serve as binding & strengthening agents in this phase. Always add the seeds to your diet under guidance of an Expert.

ii) Ovulation phase:

The Corpus luteum, the outer covering of the remaining follicle secretes Progesterone and Estrogen. The timeline of the ovulation phase is from the 13th day to the 14th day. One of the follicles matures into the egg and gets released from an ovary which moves along a fallopian tube toward the uterus. It can last for 16 – 32 hours.

Estrogen levels are at the peak, thickening the endometrial linings and breast tenderness. It could be a preparatory phase for pregnancy. If the egg gets fertilized with sperm, only then the pregnancy occurs else that egg starts disintegrating. It is the beginning of the next phase.

Adding seeds like sesame seeds (roasted) with dill seeds (balantshepa or suva seeds toasted) added with black salt or with a small pellet of jaggery can help in balancing the hormones.

iii) Luteinizing Phase:

The luteinizing phase starts from day 15 – day 28. Progesterone hormone starts gradually increasing and is at its peak between the 22nd-24th day. Along with this, Estrogen levels rise gradually which dropped just after ovulation.

One needs to consume foods that will improve the secretion of progesterone. There are no particular foods containing progesterone, but the following foods will certainly help elevate progesterone secretion and ease this part of the cycle.

# Fiber-rich food: Oats, Flax seeds and Quinoa
# Zinc-rich food: Lean beef, seafood, Pumpkin and squash seeds and nuts

# Vitamin B6-rich food: Sunflower seeds, fish, Turkey and dried fruits (dates, apricots, raisins)
# Magnesium-rich food: Spinach, fish, dark chocolate, whole grains (Barley, Bulgur, also called cracked wheat, Farro, Quinoa Black rice, Brown rice)
# Vitamin C-rich food: Oranges, broccoli, Kiwi
# L-Arginine-rich food: Lentils, Salmon, pumpkin seeds, pork, chicken, lean beef.

3. Post 30 physiological changes:

After 30, metabolism starts declining which impacts the quality of the ovum and hormonal secretions. Women should take care of their diet and Lifestyle to overcome these physiological changes.

To increase metabolic rate, one should perform physical activities like Yoga, exercise, Brisk walking, Pranayama, meditation, etc, and consume superfoods like nuts and oil seeds which may boost the secretion of feminine hormones. Adding seeds like flax seeds (roasted) with dill seeds (balantshepa or suva seeds toasted) along with salt and made into a powder can be consumed with a glass of warm water or buttermilk post meals can help in balancing the metabolism.

4. Post 40 physiological changes:

By every decade, metabolism declines 7-10% of every individual body. Also, the water content of the body reduces due to advancing age. Female body composition has a high-fat percentage as they tend to have lower metabolism by birth than males.

Pre and perimenopausal changes begin between 40- 50 years of female age that may depend on their genetic makeup and lifestyle.

Adding seeds like toasted pumpkin seeds or sunflower seeds along with carrom or dill seeds in small amounts and consuming post lunch & dinner have shown effect in taking care of the pre-menopausal symptoms.

5. Post 50 physiological changes:

Usually, in most females, menopause occurs between 50 -60 years of age or early menopause may occur. The ovulation process ceases and ultimately there will be no ovum production, leading to no secretions of female hormones like Estrogen and Progesterone.

From menarche to menopause, female health is under the protection of these feminine hormones. Metabolism is effective and boosts psychological strength to overcome conditions like stress, anxiety, nervousness, etc. During menopause, females must take care of their health, as such valued protection is ripe off. Calcium metabolism disturbs that leads to less calcium deposition in bones and muscles, reducing bone density, and muscular strength. Due to these physiological changes, females are more vulnerable to disorders like osteoporosis, arthritis, and sarcopenia. Also, they become more emotionally sensitive.

According to Ayurveda principles, the menopausal stage is a period of Vata domination. The lower abdomen and pelvic region are the site of “Apana Vayu” which has expulsion as the main function. As dryness is one of the characteristics of Vata, it causes dryness to the inner lining of the uterus, vagina, skin, hair, etc. Aggravated Vata leads to several psychological issues like mood swings, depression, and anxiety.

Sometimes in some females, Pitta aggravation in the menopausal stage may lead to symptoms like anger, irritability, hot flushes and sweating.

The Kapha dosha gets reduced due to Vata predominance, which decreases the binding capability and lubrication of the Strotasas.
Adapting to lifestyle changes and consuming superfoods like nuts and seeds can overcome physiological and psychological stress. These superfoods are packed with essential nutrients with phytochemicals that boost feminine hormones required for ease of journey from menarche to menopause.

Adding seeds like roasted sesame seeds and flax seeds with turmeric and pink salt and consumed early morning on empty stomach helps in managing the changes in the hormones and also help with the symptoms.

Thank you for reading the story of seed formation in a female, which gives rise to creation, and the cycle will continue until eternity!!

Happy International Women’s Day 2023.

Author. Archana Amol Patil.
Nutrition wellness coach,
Atreya Innovations Pvt Ltd.

Vaidya Shillpa Venkatesh Jamdarkhana
Certified Ayurveda Wellness Coach
Atreya Innovations Pvt Ltd.

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By Shruti Kulkarni

The Food story of Holi

Like all festivals in India, Holi too has its traditional recipes, which are prepared on this occasion as part of the celebration. Indeed, the delicacies prepared on this special occasion add to the delight and excitement as they blend Maharashtrian, Punjabi, Rajasthani, Gujaratis, and many other cuisines.

Here are some Guilt Free Recipes to help you eat your heart out and enjoy the festival with great happiness!

  1. Guilt Free Puran Poli
    Calories: 200 per serving size
    Benefits: less acidity, light to digest, tasty cereal-based roti
    Best time to consume is at Lunch.

Puran Poli in Maharashtra is the most savoured sweet stuffed roti or paratha which is the heart of most traditional functions. Mostly made by chana dal, it is the most relished dish. But with changing time and calorie needs there is a great discomfort in relishing this traditional “Desi delicacy”. It is said that in this transition season digestive fire weakens so go for moong dal instead of chana dal. So here is a quick and lip-smacking fix to the traditional Puran Poli.

Puran Poli

Moong dal Puran Poli (Guilt free)
Ingredients
For the stuffing:

  • Moong dal (Yellow): 1 cup Moong Dal
  • 2 cup Water
  • 1 cup Granulated Sugar or organic Jaggery powder
  • 1 tsp Cardamom-nutmeg, powdered.
  • 1 pinch saffron

For the Covering:

  • 1 cup Wheat flour
  • ½ cup rice flour + semolina(fine)
  • Pinch of salt, turmeric
  • ½ cup milk + water
  • ½ tablespoon oil

Recipe:
Dough- Take a large plate add the flour, semolina in the plate, add salt, turmeric. Start adding the milk plus water milk slowly to the flour mix to turn to soft pliable dough. Let it rest for 1-2 hours.
Stuffing: In a heavy bottom cooker, take 2-3 cups of water, wash the moong dal and add to it, give 2-3 whistles. Once the whistles are done and the cooker is cooled. Open the cooker and add the sugar/jaggery as per your liking and start the flame, on a low flame keep cooking the mixture until the cooked dal solidifies, keep stirring continuously. To test the Puran, take a small mixture in a spoon, let it cool and try to make a small ball of the same, if it solidifies it is done. Now remove from flame and add to a traditional sieve and try to sieve the Puran to give a soft, fine paste or stuffing.

Puran poli:
Now take the Puran divide in 10-12 medium sized balls. Take the dough and divide it in the same way. On a wooden base or marble base (Polpat-latane) put a lot of rice and wheat flour mix. Take the dough, take the puran ball and cover the dough closely to the puran ball. Make a stuffed ball just like a stuffed paratha. Apply a little more flour mix and place the dough and puran ball on the flat base and start rolling into a round shape with slow and steady movement of your latane (rolling pin). Heat a flat based pan (roti tawa) on a medium flame. When the tawa is hot enough, place the stuffed roti or poli on the tawa. Gently keep moving the Puran poli from one side to another as it gets a roasted texture and flavor. Serve warm with a cup of saffron and cardamom infused milk or home-made ghee.

2. Healthy Katachi Amti
Calories per katori: 100 calories
Benefits: Less acidity, warm appetiser
Best time to consume: Lunch.

Katachi Amti

Amti is traditional Maharashtrian liquid-based Dal most cooked and relished with Rice and Puran Poli on the day of Holi. Simple yet tasty it is most relished.
Moong dal based puran and its Katachi amti
Ingredients:

  • Moong dal puran (as per above recipe of Puran in Puran poli)
  • Water: 2-3 cups to make liquid consistency

Home-made garam masala: Dry roasted cumin seeds, coriander seeds, 2 cloves, 1 small stock dalchini, 2 black cardamom, shahajeera seeds, 2-3 pods black pepper, fenugreek seeds. Roast them well on a non-stick and then grind them into a fine powder.

  • Kokum: 2-3, radish/drumstick (optional)
  • Fresh coconut: 2 tablespoons,
  • Hing: ½ tsp, turmeric: ½ tsp, red chilli powder: ½ tsp, sesame seeds ½ tsp
  • Fresh coriander: 2 tablespoons.

In a heavy bottom vessel. Take the remaining puran water and 1 leftover ball of puran and add water to the mixture. Put in the heavy bottom vessel and start to boil. To this add boiled drumstick or raw radish cubes, salt and kokum. In a non-stick small pan, add oil to this, add mustard and cumin seeds, let splutter, to this add turmeric, red chilli powder, home-made garam masala, sesame seeds, fresh coconut and fresh coriander. Add this tadka to the boil dal mix and let it simmer on a slow flame. Your delicious Katachi amti (Dal) is ready to serve with the Puran poli with ghee and Rice with ghee.

3. Solkadhi or Kokum saar
Calories per katori: 50 calories
Benefits: Pittashamak, cooling appetiser
Best time to consume: Lunch/Dinner/Snack time.

Solkadhi or Kokum saar are the most relished and appetising liquid-based beverages. It is the most cooling and light to digest drink. Most relished with warm pakodas, bhajiyas and snack items.
Ingredients:

  • Kokum: 10 in numbers
  • Coconut water: 1 glass
  • Coconut milk: 2 tablespoon
  • For tadka: ghee, cumin seeds, hing, ginger, garlic, fresh coriander or mint leaves, salt: black salt to taste

In a heavy bottom vessel boil 3-4 cups of water and bring it to a bubble. Switch off the gas and add the kokum pellets to the boiling water. Cover and keep aside for some time.

Solkadhi or Kokum saar

Once a light pink color starts to develop, take the mix and sieve it and remove the kokum while straining the liquid. To this cool liquid add either Coconut water or coconut milk according to your wish. In a non-stick vessel, make tadka using ghee, cumin seeds, hing, ginger and garlic. On cooling add this tadka to the Kokum mix and add salt to taste. Decorate with freshly chopped coriander and mint leaves. Serve at room temperature. Your refreshing coolant to enjoy your snacks at the Holi Party is ready.

4. Refreshing Thandai
Calories per small glass: 100 calories
Benefits: Refreshing, energising, appetising cooling drink, heavy to digest
Best time to consume: At snacks time only 1 small glass is best advised.

Thandai

Ingredients:

  • Cow Milk: 500ml
  • Water: 1 cup
  • Almonds: 6-10 soaked
  • Poppy seeds: ¼ tsp
  • Manukas: 5 soaked.
  • Subja seeds: 1 tsp soaked.
  • Rose petals (organic eatable rose petal): from 1 Rose.
  • Rose water: 1 tsp
  • Saffron: 4-5 strands
  • Cardamom and nutmeg powder: 2 tablespoons
  • Sugar: 2 tablespoons

Soak overnight almonds, poppy seeds, and manukas in a glass vessel. In a grinder take all the soaked ingredients and grind into a fine paste. Bring milk to boil in a pan and add the saffron strands. Mix well. Add sugar and simmer till the sugar melts. Grind the 3-4 rose petals to a fine powder. To give it a nice yellow tint, add the saffron strands and the water in which it was soaked, this will accentuate the taste and aroma of this drink. Add the grinded paste to the milk along with some cardamom-nutmeg powder. Mix well and simmer for 2 to 3 minutes. Turn off the flame and keep it at a normal room temperature. Then refrigerate it for 2 to 3 hours. Garnish it with some crushed rose petals, saffron strands and soaked sabja seeds. Serve chilled with some delicious snacks like cucumber or palak bhaji
We at Nadi Tarangini believe that natural foods are the key to maintaining good health and we always try to suggest the use of the best natural ingredients in a wholesome and natural way!!! So “Stay Desi, Eat Healthy”.

Happy Holi!! Stay safe and play safe!

Author: Mrs. Shruti Prashant Kulkarni
Research & Product Domain Expert (Atreya Innovations Pvt Ltd)
Chief Nutrition Counsellor (Germany)
Credits- Vaidya. Tejaswini Sameer Bhale
Nadi Pariksha domain expertise

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By Dr. Gayatri Mulye

HOLI: Festival of colors and bonding!

Millions of Indians and South Asian countries mark the arrival of spring with the festival of colors, joy, and renaissance named Holi. Holi is a way of announcing the end of colder days and the beginning of warmer days. It is celebrated on the last full moon of the year.
Holi is a part of the regimen for the season of Vasant (spring), the arrival of warmer days. These days, the temperature rises, along with the increasing humidity, melts the Kapha Dosha (phlegm) in the body and can lead to many Kapha-related diseases. The rituals of the festival aim to restore the three doshas to their balanced state.

The highlights of Holi are Day 1: Holika Dahan (celebrated at night), Day 2: Dhuli Vandan (enjoying with colors). In many places of Maharashtra, the 5th day from the day of Holi i.e., Rang Panchami is celebrated with colors.

Holika Dahan signifies winning over demons, rising to a new dawn by scarifying your sins and deeds in the “Pyre of wood-Holika” as per ancient Hindu Mythology.
Like all festivals in India, Holi too has its own traditional recipes, which are prepared on this occasion as part of the celebration. Indeed, the delicacies prepared on this special occasion add to the delight and excitement.

Holika Dahan

The most famous in the lot are Puran Poli (traditional Maharashtrian sweet stuffed paratha), Katachi amti (dal-based Maharashtrian stew), Ghujiya (North Indian sweet and savory fried wheat para), Malpua (sweet-dal based delicacy), Khasta kachori (dal based savory item), etc. The food delicacies are helpful in dehydration-related problems caused by sudden temperature rise.

Dhulivandan (RT.Com)

Dhulivandan is mostly associated with the celebration of colors. Traditionally, Holi was celebrated with dry colors known as ‘Gulal’, which were prepared naturally from flowers and other products that had dyeing properties. Color powders were traditionally prepared from Ayurvedic herbs like Neem (Azadirachta indica) and Henna (Lawsonia inermis) for green, Kumkum and Raktachandan (Pterocarpus santalinus) for red, 

Haldi (Curcuma longa) for yellow, Jacaranda flowers for blue and herbs like Bilva (Aegle marmelos), Amaltas (Cassia fistula), Marigold (Tagetus erecta), etc. Applying these color powders reduces Kapha dosha and Kapha-related skin problems due to seasonal changes.

The biggest highlight of the Dhulivandan menu is the lip-smacking Thandai (milkshake or smoothie with traditional herbs and dry fruits) and Jal-jeera (a cooling drink from cumin seeds). These drinks provide proper hydration and nourishment to the body. They are helpful to the body for acclimatizing to seasonal changes.
Indian festivals have very scientific and logical rituals and traditions associated with the maintenance of health. Understanding and adopting these rituals in day-to-day life is very important for maintaining good core health.

Here are some tips for celebrating healthy Holi –

  1. Use natural, non-synthetic colors for Holi. Take care of your skin while playing Holi.
  2. Limit your playtime too. That way you can prevent the risk of health problems like cough, cold, headache, etc.
  3. Ensure that your body cools down to room temperature before taking a bath.
  4. After a shower, moisturize your body well and put on comfortable clothes.
  5. Make sure to eat healthy food. Don’t consume extra spicy food along with cold drinks and ice creams.

Thandai

Celebrate this festival of colors with your loved ones and stay tuned for some delicious healthy Holi recipes.

New post coming up TOMORROW!!

Author:
Dr. Gayatri Kulkarni – Mulye
MD (Ayurved)
Blogger @ Turyaa Wellness

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By Vaidya Shillpa Jamadarkhana

It’s Time to Detox: Rekindling the “Self-Love mode”!!!

Hello…. How was your Valentine’s Day celebration yesterday? We are sure you are on the top of the world, feeling loved & pampered in several different ways. So, did you celebrate your Valentine’s Day with your Loved ones in a homely environment? Or did you hang out with your loved ones or friends enjoying late night dinners with a high-spirited mood? For some as the day approached the anxiety levels must have been aggravated before and after the celebrations causing lack of sleep. And the new trend of “Wine & Dine” with new spirits may now add on to the already elevated anxiety levels. Thinking about what to do next, don’t worry, keep reading along and we will give you the best Detox solution to keep the Self Love back on track!!

Celebrations are meant to spread happiness. Valentine’s Day should be celebrated to spread love and affection. However nowadays feelings are not important but the way you celebrate them becomes more valuable. Consumption of deep fried, confectioneries, desserts, non-veg food are calorie dense, heavy to digest and lack nourishment may cause some impact on your metabolism the next day.

Major consequence posts any happy celebrations is slowing down of the metabolism reflecting into indigestion, bloating, hyperacidity and abdominal pain the next day.

According to Ayurveda, lack of sleep, late night heavy food (guru aahar) consumption leads to aggravation of Vata, and it affects the normal function of Pitta. Vitiation of pitta increases toxins (Samata) in the body. This may lead to weight gain. Aggravated Vata may lead to elevated anxiety levels, nervousness and feeling of depression.

To overcome this situation, one needs to calm and detoxify not only the body but also the mind.
To detoxify the body, one should prefer easily digestible food (laghu aahar), along with some soothing and warm beverages and some relaxation activities. This will not only soothe your senses but also help you rekindle the beautiful moments you shared with your loved ones the previous day.

 

Options

Early morning

Sip in warm water with an herb of your choice

Breakfast

A light warm home-made breakfast, complemented with a fruit of your choice or a prune detox juice option.

Lunch

Soft, cooked dish or a steamed (non-fermented) option, complemented with (mint leaves infused water)

Dinner

A warm clear soup or with scrumptious Indian rice with dal combo khichdi full of veggies with humble serving of clarified butter (ghee) 

Relax

A warm bath with your favorite music & soothing aroma candles is a great closure for the day.

One should prefer such easily digestible food and a detoxifying diet for the next 2 days which is low in calories and soothing for G.I tract making your senses calm and re-kindling.

These recommendations will help you rejuvenate yourself through a detoxifying regimen. Energize and get back to your normal daily routine & cherish the moment of loving yourself first to start loving others….so shall we put On the Self Love mode!!

Author-
Archana Amol Patil.
Vaidya Shillpa Venkatesh Jamdarkhana.

Credits –
Vaidya. Tejaswini Sameer Bhale
Mrs. Shruti Prashant Kulkarni

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By Shruti Kulkarni

Spirited in Love, Committed to Live!!!

“Love is in the Air”

It’s February the 14th and with music of “Love is in the air” the spirits get uplifted to fall in love with each other while falling in love with the best food & wine. With years of change and liberation, speaking the language of love is getting more and more free, elegant & fine-dine matter!!

With couples planning ahead and partners planning to surprise their loved ones with a great Romantic feeling to cherish each moment just like they are Committed to Live Forever…. Speaking of that today we are going to give you some enlightening information about the best ways to Spice up your Valentine’s Day mood lifting the right Spirits.

*****The Author or the website or the company does not support Drinking Habit!! Warning: Excessive use of alcohol is harmful to health. We do not support drinking for minors*****

“Spirited Love symbol: Wines”

The most loved and the most romantic of all Spirits when it comes to Valentine’s Day and the subtle moments has always been “Wine”. Wine is associated with love, warm, bubbling and romantic moments. In many cultures, wine is considered a symbol of celebration and is often served during special occasions, including romantic dinners, weddings and anniversaries. Drinking wine together can be a bonding experience, as it allows you to slow down, relax, and enjoy each other’s company. And what is the best moment to experience all these emotions together, it’s none other than “Valentine’s Day.”

In terms of selecting a wine to pair with your favorite romantic meal and the special moment, it really depends on your personal preference, likes and choices and in most times the availability. The wine drinking and tasting trend is growing globally and India is not behind in any way. Today we will be helping you out choosing the right Wines for your best moment tomorrow as well as anytime you want to experience the same feeling later. Just keep in mind that “Moderation is the Key” and Wines are best when they are enjoyed slowly, in little quantities and with great companions or great food.

You will be surprised to see that we now grow and age our own Wines in India. We have a rich history of enjoying fermented drinks and with a pinch of spices, and in recent years, wine has become more popular among Indian consumers as well as India wines are getting popular abroad. The wine market in India is growing, with a preference for sweet, fruity, and low alcohol content wines.

Wines are paired to counterbalance the burn of spices/chilies/peppers are wines that have these 3 traits: they’re served cold, they have lower alcohol, and some sweetness.

  • Spiciness of Wines: on a scale of Low/Medium/High
  • Sweetness of Wines: Dry/ Half-dry/Sweet

“Wines & Indian Food pairing”

Here are some wine recommendations that might appeal to the Indian palate:

Moscato: Moscato is a sweet, lightly sparkling wine with fruity notes of peaches and apricots. So, if you and your loved one have a taste for the Tropics and yet want to try on something ethnic yet zingy go for “Moscato”. Its low alcohol content makes it a popular choice among Indian wine drinkers. Moscato is best paired with many popular dishes including chicken masala, vindaloo lamb and vegetable jalfrezi, mostly all fried, spicy curries can be paired with them. The key to pairing wine with this dish is to respect the spice level by matching it with fruity wines that can be served cool or cold and to complement the red tomatoes with a red or rosé wine.

Zinfandel: Zinfandel is a bold red wine with fruity and spicy notes, which makes it a good match for Indian cuisine. It has a moderate alcohol content and is a popular choice for special occasions. Zinfandel is often paired with the popular Korma, Pasanda, Makhani (Butter Chicken), Tikka Masala, Malai, Panner, Mushroom, Tofu grilled or Tandoor dishes. These dishes use heavy cream, half-and-half, hung curd, or coconut milk to soften rich spices and form a thick sauce. Zinfandel pairs best with slow cooked, charred dishes which have zingy, peppery high spice levels.

Riesling: Riesling is a white wine with a sweet, fruity flavors that can complement spicy Indian dishes. It has a low to medium alcohol content and is a good choice for those who prefer a lighter wine. This is one of the most popular paired Wine with most Indian cuisines and you will always find one of them on the Specials Menu. Riesling is often paired with milder, softer preparations like yellow curries, chana masala or Rajma masala, Tikki’s, Kaju curry, etc.

Shiraz: Shiraz is a full-bodied red wine with spicy and fruit flavors, making it a good match for spicy Indian dishes. It has a moderate alcohol content and is a popular choice for special occasions. This is the most romantic colored Wine and most favorites when you want to toast to something more intimate. Shiraz is best paired with leafy greens that are slow cooked with creams, onions, and spices to create a rich herbaceous sauce. The most popular dishes are the ones with Lamb or slow cooked meat options.

Prosecco or Rose wine: Rose is a versatile wine that can be enjoyed on its own or with a variety of foods. It has a light and refreshing flavors and is a great option for a romantic Valentine’s Day evening. Due to its low alcohol content, it is also enjoyed by most to keep the magic of the evening kindling and going on. Prosecco and Rose wine are best paired with deep fried samosas, momos to anything rich, creamy sauces, like makhani or butter chicken or paneer combinations.

“Global Wines & Food pairing”

After getting to know about our Local Indian options let’s have a look at the popular global Italian, French Wine pioneers. Wines have always been paired with not just the type of foods but also with popular aged or soft cheeses. Let’s see if you can find your favorite pairs today with the ones listed below.

Champagne – Champagne is a classic choice for special occasions especially Valentine’s Day. A bottle of Champagne can set the mood and add a celebratory touch to the evening. Best food to be paired with Champagne is caviar, mac & cheese, light pan seared fish or even classic fried chicken or white truffles.

Pinot Noir – Pinot Noir is known for its delicate and complex flavours, making it a popular choice for romantic dinners. It’s a versatile wine that can pair well with a variety of foods, including grilled salmon, duck, and lamb or even grilled mushrooms. Some hearty dishes like Risotto, Brussels sprouts or umami flavoured Italian dishes are best paired with Pinot Noir.

Cabernet Sauvignon – Cabernet Sauvignon is a full-bodied wine with bold flavors of dark fruit and a hint of spice. It’s a great choice for steak or any other hearty meat dishes and most enjoyed with the Main dishes of the menu. If you do not enjoy meat, don’t worry you can pair it with some hearty Cheese dishes like Cheddar, Gouda, Gorgonzola creamy pizza (Fromage) or aged cheese.

Moscato – Moscato is a sweet and fruity wine that’s perfect for those with a sweet tooth. It’s a light-bodied wine that’s easy to drink and pairs well with desserts or soft, creamy, spicy cheeses like Brie, Camembert, Pepper Jack or spicy chicken wings.

Rose – Rose is a versatile wine that can be enjoyed on its own or with a variety of foods. It has a light and refreshing flavors and is a great option for spring and summer. It is best paired with Feta and spinach Pizza combination or eggs, Seafood options. Best cheeses paired with Rose wines are Feta, mozzarella, baby Swiss, cheddar.

Hope you all have enjoyed reading this information about how wines are not just romantic but can be paired intelligently to set your and your loved one’s mood. Regardless of the wine you choose, remember to drink responsibly and in moderation. May your love & life stay spirited & committed for trust, faith and forgiveness towards each other, Forever. Cheers to a lovely Valentine’s Day!

*****The Author or the website or the company does not support Drinking Habit!! Warning: Excessive use of alcohol is harmful to health. We do not support drinking for minors. Don’t Drink & Drive*****

Author: Mrs. Shruti Prashant Kulkarni
B.Sc. (Foods & Nutrition), M.Sc. (Public Health)
Clinical Nutritionist, Diabetes Educator & Counsellor, Ph.D. scholar
Research & Product Domain Expert (Atreya Innovations Pvt Ltd)
Chief Nutrition Counsellor (Germany)

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Festive wishes: Makar Sankranti- Starting on a “Sweet note”

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