If you’ve never heard of jackfruit, keep your eyes open: You’ll start noticing it everywhere. Jackfruit is a very large tropical fruit often used as a meat substitute. It packs some nutritional wallop, and the fact that you can cook, chunk or shred it like chicken or pork makes it a go-to main ingredient in many vegetarian and vegan dishes.
The Vegetarian, a novel written by South Korean writer Han Kang, was published in 2007. Its English translation, however, was made available only in 2015, following which it has managed to make a big global impact. The novel is actually based on a short story Kang had written back in 1997 called ‘The Fruit of My Woman’. The novel follows the story of a part-time graphic artist and homemaker Yeong-hye whose life takes a drastic and dramatic turn after a nightmare results in her becoming a vegetarian.
Vegetable curries are a great hearty choice for a vegetarian meal. Filled with bold flavors and a good variety of vegetables, they can be healthy, satisfying, and delicious_as long as the vegetables are well cooked and the flavors are balanced.
What happens when a German butcher opens a hotel? A vegetarian’s Wurst nightmare. There are pictures of sausages on the wallpaper, sausage-shaped pillows on the beds and bratwurst hanging from the ceiling. The room numbers are printed on butcher’s knives and even the soap looks like sausage.
Science and technology revolutionize our lives, but memory, tradition, and myth frame our responses. Yes, you read it right- myths frame our responses and that further results in opinion formation. So, it is necessary to clear the myths on time.
You might think you need chicken, eggs, or fish to cook tasty dishes but you would be surprised as to what you can do with some simple veggie ingredients. “It is actually an easy job to cook meatless dishes. If you think about it, vegetarians have a lot of choices. All you need to do is discard a single item ‘meat’ from the meals and your vegetarian food is ready. And when it comes to taste, what else can beat the wide ranges of flavors extracted from the unlimited list of veggies,” says Anil Maharjan, chef and mentor at National Institute of Culinary Arts (NICA).