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Dev’s American Cafe believes in providing a new and different Experience to Foodies

JD's Sandwich is named after a local food enthusiast who is a frequent face at the cafe and loves one particular sandwich

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A burger. VOA

– by Jaideep Sarin

Chandigarh, June 1, 2017: It is certainly not one of those upscale, air-conditioned, fine-dining places with a fancy address. But Dev’s American Cafe here believes in providing a new and different experience to foodies who are ready and willing to experiment.

Tucked inside the campus of The British School in Chandigarh’s Sector 44, the cafe is more of an open eating space with a makeshift roof for some cover to seat about 30-35 people. The sitting area is actually a shed with the school’s boundary wall being the only back-up on one side.

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The only fully covered area is the kitchen, which too appears more like a school canteen than a restaurant kitchen. And with good reason — it actually is the school canteen during the day.

It is only in the evening that Dev’s American Cafe comes to life with colourful but basic lighting, some music and a lot of variety of good food, though the menu is just a couple of white boards with the food choices written in black, green, blue and red markers.

On the menu board, one can find dishes with such unique names as Baloo the Burger, Phat Omelette (comes with toast), The Lindy Hop, Don’t Tell Me, Volcano Burger, The Tintin (inspired by Ranbeer Tintin Siddu of “I Quit” fame) and others.

JD’s Sandwich is named after a local food enthusiast who is a frequent face at the cafe and loves one particular sandwich.

Among other popular items are the Big Texas BBQ Burger, American Breakfast, California Date Shake and Cinamon French Toast.

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Owner and founder Dev — short for Devinder Singh Mahal — is an Indian-American who was a chef in the US for nearly 25 years before heading for India and is now “settled” here to be part of the food business.

“We love to experiment. So our menu items keep changing. Most of the dishes on the menu have been conceived by me depending on the taste demands of the people coming here,” Devinder told IANS.

Born to a Sikh father and a German-American mother in the US, Dev says that he tries to infuse international flavor to his dishes.

“Most of my clients here are youngsters and families. I keep getting feedback from them to bring in changes to the items that are made and sold here. We don’t advertise ourselves, not even on popular food social sites. Most of our customers come here based on word-of-mouth references,” Dev said.

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In the kitchen, it is Dev, his young associate Ashank, and a helper who manage the entire cooking.

“We make it a point to understand the food tastes of people and prepare things accordingly. We do give them suggestions, wherever necessary,” pointed out Ashank, a commerce graduate who learnt all his cooking skills at the cafe. (IANS)

FAQs:

Place and Location: Dev’s American Cafe; The British School Campus, Sector 44, Chandigarh.

Meal for Two: Around Rs 600-1,000 (depending upon the order; some items are cheaper).

Time: 5 pm to 10 pm

(Jaideep Sarin can be contacted at jaideep.s@ians.in)

 

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6 Foods You Should Mandatorily Avoid At Night

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Eating right before bed is never a healthy habit. The ideal time for dinner is at least three hours before going to bed. Eating the right food at night is very crucial in ensuring sound sleep and better digestion. There are certain foods you should never eat before going to bed. They can end up causing a turbulent night ahead. Here are the six foods you should mandatorily avoid at night:

1. Milk

Though rich in protein and calcium, milk is something you should definitely avoid at night. The lactose content of the milk causes indigestion thereby depriving you of a perfect sleep. Additionally, if you are lactose intolerant, you should keep milk at an arm’s length during the night time. You can have pasta instead.

lactose content of the milk causes indigestion. Pixabay

2. Chocolate

A small cube of chocolate is something everyone loves to have after supper. However, your favorite dessert can be very unhealthy. The high sugar content and caffeine keeps away you from sleeping well. Consequently, lack of sleep causes sluggishness and inefficiency in work.

High sugar content and caffeine keeps away you from sleeping well. Pixabay

3. Pizza

Say a big no to Pizza before going to bed. Your choicest pizza contains high calories and trans fats which can sit in your stomach throughout the night leaving you disturbed for a protracted period of time.

Pizza contains high calories and trans fats which can sit in your stomach. Wikimedia

4. Fruit Juice

The idea of gulping down a glass of fruit juice instead of dinner is rather very bad. Fruit juices during night tend to have an acidic reaction on your body. They can cause heartburn as well.

Fruit juices during night tend to have an acidic reaction. Maxpixelfree

5. Alcohol

A peg of alcohol at night can lead to an acid influx. Alcohol relaxes your valves that connect the stomach to the oesophagus. Consequently, the body is unable to place the food where it belongs resulting in an acid influx.

Alcohol at night can lead to an acid influx. Wikimedia

6. Soda

Are you suffering from an acid reflux and thus planning to drink a glass of soda to counter the malady? You might not get the desired results. Soda is itself highly acidic in content which can harm the valves due to carbonation thereby leading to increased pressure on the stomach.

Soda is itself highly acidic in content which can harm the valves due to carbonation. Wikimedia

 

Prepared by Mohima Haque of NewsGram.

Twitter: mohimahaque26

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Mahalaya: Beginning of “Devipaksha” in Bengali Celebration of ‘Durga Puja’

“Mahalaya” is the auspicious occasion that marks the beginning of “Devipaksha” and the ending of “Pitripaksha” and heralds the celebration of Durga Puja

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Mahalaya morning in Kolkata. Flickr
  • Mahalaya 2017 Date: 19th september.
  • On Mahalaya, people throng to the holy river Ganges in order to pay homage to their ancestors and forefathers; which is called ‘Torpon’
  • Mahalaya remains incomplete without the magical chanting of the scriptural verses from the ‘Chandi Kavya’ that is broadcasted in All India Radio
  • The magic is induced by the popular Birendra Krishna Bhadra whose voice makes the recitation of the “Chandi Kavya” even more magnificent

Sept 19, 2017: Autumn is the season of the year that sees the Hindus, all geared up to celebrate some of the biggest festivals of India. The festive spirit in the Bengalis all enthused to prepare for the greatest of the festivals, the ‘Durga Puja’.

About Mahalaya:

Mahalaya is the auspicious occasion that marks the beginning of “Devipaksha” and the ending of “Pitripaksha,” and this year it is celebrated on September 19.

Observed exactly a week before the ‘Durga Puja’, Mahalaya is the harbinger of the arrival of Goddess Durga. It is celebrated to invoke the goddess possessing supreme power! The goddess is invited to descend on earth and she is welcomed with devotional songs and holy chants of mantras. On this day, the eye is drawn in the idols of the Goddess by the artisans marking the initiation of “Devipaksha”. Mahalaya arrives and the countdown to the Durga Puja begins!

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The day of Mahalaya bears supreme significance to the Bengalis. The day is immensely important because on this day people throng to the holy river Ganges in order to pay homage to their ancestors and forefathers. Clad in white dhotis, people offer prayers and take dips in the river while praying for their demised dear ones. The ritual is popular as “Torpon”.

Mahalaya
An idol-maker in progress of drawing the eye in the idol of the Goddess. Wikipedia

As per Hindu myth, on “Devipaksha”, the Gods and the Goddesses began their preparations to celebrate “Mahamaya” or Goddess Durga, who was brought upon by the trinity- Brahma, Vishnu, and Maheshwara; to annihilate the fierce demon king named Mahishasura. The captivating story of the Goddess defeating the demon got popularized with the goddess being revered as “Durgatinashini” or the one who banishes all the evils and miseries of the world. The victory of the Goddess is celebrated as ‘Durga Puja’.

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Mahalaya remains incomplete without the magical chanting of the scriptural verses from the ‘Chandi Kavya’ that is broadcasted at dawn in All India Radio in the form of a marvelous audio montage enthralling the souls of the Bengalis. Presented with wonderful devotional music, acoustic drama, and classical songs- the program is also translated to Hindi and played for the whole pan-Indian listeners.

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Mahalaya
Birendra Krishna Bhadra (1905-1991). Wikipedia

The program is inseparable from Mahalaya and has been going on for over six decades till date. The magic is induced by the popular Birendra Krishna Bhadra whose voice makes the recitation of the “Chandi Kavya” even more magnificent! He has been a legend and the dawn of Mahalaya turns insipid without the reverberating and enchanting voice of the legendary man.

Mahalaya will keep spreading the magic and setting the vigor of the greatest festival of the Bengalis- the Durga Puja, to worship the supreme Goddess, eternally.

                 “Yaa Devi Sarbabhuteshu, Shakti Rupena Sanhsthita,

                     Namastaswai Namastaswai Namastaswai Namo Namaha.”

– by Antara Kumar of NewsGram. Twitter: @ElaanaC

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“Regionality is What Sets Indian Food Apart” from the Cuisines Across the World, says MasterChef Australia Judge Gary Mehigan

Gary Mehigan carries back inspiration from India to his kitchen from his each visit

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MasterChef Australia Judge Gary Mehigan
MasterChef Australia Judge Gary Mehigan. Twitter
  • Gary Mehigan said that Indian food is gaining deserved attention globally
  • We have many Indian chefs like Manish Mehrotra, Sanjeev Kapoor
  • The Chef expressed that food the world over has seen enormous changes driven by social media

August 27, 2017: Globally renowned English-Australian chef, television show host and restaurateur Gary Mehigan says he believes that “regionality is what sets Indian food apart” from the cuisines across the world.

In an email interview with IANS from Melbourne, Mehigan said that Indian food is gaining deserved attention globally. “We’re close to seeing India explore its intellectual property, namely food, properly. We have many Indian chefs like Manish Mehrotra, Sanjeev Kapoor and many other names from all over the world infiltrating the food scene in a big way.”

 “People still sometimes see Indian food as a homogeneous chicken tikka, rogan josh, chicken vindaloo cuisine, when we know it is far from the truth. Regionality is what sets Indian food apart. Regionality is what the world is going to appreciate when it starts to learn about Indian food,” Mehigan explained.

“I hope I’m a part of those who bring great Indian food to Australia,” said the chef, who is now the face of Fox Life’s “Food @ 9: India Special with Gary Mehigan”.

“There’s quite a bit of Australian talent we’re trying to showcase through the series. These shows get addictive and help us travel vicariously through our television sets,” he stated.

ALSO READ: Indulge in Gluttony: 14 Surprising Facts that you never knew about Indian Food!

Mehigan, who will be setting foot in India for the seventh time this November, said he carries back inspiration from the country to his kitchen from each visit.

“I love the country – something about the color, the chaos, the diversity and the originality of the food, it all gets under your skin. I carry home a few recipes and ideas each time I visit. It’s certainly changed the way I cook at home,” he said.

Known popularly for shows like “Far Flung with Gary Mehigan”, and for his presence as a judge on “MasterChef Australia”, the Chef expressed that food the world over has seen enormous changes driven by social media.

“I’m loving where food is at the moment. Ideas are being shared so quickly through social media — whether it’s Instagram, Twitter or Facebook. I can browse through my Instagram and look at what some of my most favorite restaurants in the world are serving for lunch.

“The frame of reference for younger cooks is much bigger. They are able to browse through how a matcha ice-cream is made in Tokyo, or how funky desserts are made in Parisian cafes,” Mehigan said.

All in all, it’s a great thing for food with awareness growing, he opined. “This global club of foodies is only expanding. It’s a great thing for food, our health, and our planet too if we care about where our food comes from.”

Social media is also one of his ways to keep reinventing his food, said the chef, who has been in the industry for nearly three decades.

“Social media is there to keep my imagination going. I’m food obsessed. I go on holidays because of food. I think I’ve never been in love with food more than I am now,” Mehigan said, signing off. (IANS)