Our Diwali Gift Box to spread happiness!

Smallholder farmers including women farmers from 5 states of India have handcrafted these quality products that are healthy and delicious to light up your Diwali. Enjoy these treats while you help our farmers light more diyas in their homes this Diwali and contribute to their happiness!

Amaranth Granola

A group of 5 women in Sirmaur district of Himachal Pradesh have made this granola by hand, and are keen on developing more healthy products for you.

Konkan Cashews

Grown and harvested by a women’s self-help group called Yashasvi in Sawantwadi village, Sindhudurg district of Maharashtra.

Roasted Sesame & Flax Seed Mix

Roasted over wood fire using traditional methods, this savoury mix is made by women of a Mahila Mandal in Amreli, Gujarat.

Chamomile Tea

The beautiful flowers of Chamomile have been plucked by women farmers in Satimallana village of Uttarakhand and dried to make this soothing tea.

Millets and Red Rice Chevdo

Tribal farmers in Pudukkottai district of Tamil Nadu produced, processed and created this healthy version of the classic Gujarati festive snack ‘Chevdo’.

Pricing:
1) 1 gift box @ INR 1400
2) 2 gift box @ INR 1300
3) 5+ gift box @ INR 1200

To avail discounts if buying 2 or more gift boxes please contact us as hello@originalindiantable.com or at +91 99714 60838.

5 Reasons to switch to a millet diet!

Millet, a much-underestimated grain has been around for centuries and is packed with a range of important nutrients. All millets are gluten-free and hence can be consumed by everyone. India is one of the biggest producers of millets in the world. While in some Indian households, especially in South and rural India, millets never went out of fashion, they have been recently gaining popularity in urban India for their health benefits.

Millets are loaded with benefits that make it a no-brainer to include them in your diet

• Rich in Fibre.

Kodo, little and barnyard millet are an excellent sources of dietary fibre and aid digestion. The high fibre content in Ragi (finger millet) prevents constipation.

• High in calcium.

Apart from being rich in other minerals, millets like Jowar (sorghum), Bajra (pearl millet), and Ragi have high calcium content.

• Low glycemic index

Millets have low glycemic index compared to rice, making it an ideal food for people with diabetes.

Jhangora (barnyard millet) and little millet cooked and eaten as rice help manage blood sugar levels. Ragi, an ideal food for diabetics has demonstrated its ability in controlling blood glucose levels.

• Weight loss aid

Millets can be the best mantra for weight loss as they contain amino acids which lower the appetite. Millets also assists in removal of harmful fats from liver.

The presence of essential amino acids in millets like Kodo and Ragi helps in weight management.

• Anti-inflammatory

Lipoic is an antioxidant present in millets that contains anti-inflammatory properties. Bajra contains lipoic which increases blood circulation, reduces acne and fine lines on the skin.

Millets have a wide range of application in food and culinary industry and are cooked into a variety of traditional and contemporary recipes. It is a myth that millets cannot be delicious. Millets like Barnyard Millet (Jhangora/Madua) are extremely versatile and can be used to make upma and salad. It is a great couscous replacement and can also be consumed daily instead of rice. And who doesn’t enjoy a hot roti made with Bajra or Madua! Ragi muddle, Dosa, Murukku, Thalipeeth etc are some of the traditional applications of millets. Recently, chefs have been creatively using millets to make savory dishes like biryani, salads and pastas and desserts like cakes, puddings and cookies.

So what are you waiting for? It is time to bring millets to the fore in your daily diet!

MILLET & SUSTAINABILITY GOES HAND IN HAND

Millet is one of those super grains that is celebrated for its benefits all across the world. In the history of food, especially in the Indian context, millets have been mentioned in some of the oldest Yajurveda texts, indicating that millet consumption was very common in the old times.

Millets are categorized as Major Millets and Minor Millets.  The widely cultivated major varieties are Finger Millet, Proso Millet, Pearl Millet, Foxtail Millet & Sorghum. The minor millets are Barnyard Millet, Little Millet, Kodo Millet & Browntop Millet.

Why support the production and consumption of millets?

Apart from being highly nutritious, millets are farm & farmer friendly, good for the environment and resilient to climate change.

• Consuming minimum amount of water, millets nurture the soil microstructure and prevent soil erosion. It is considered as a contingency crop by farmers even today.
• Millets are extremely hardy, surviving long dry spells and having very low pest susceptibility. Millets need no external inputs for their growth and are capable of growing in less fertile soil as well.
• Being better at surviving extreme weather events, millets are the true future foods and can become the primary cereal grain for a warming planet. Millets like pearl millet can grow in temperatures as high as 45 degrees Celsius. Hence early adoption of a millet-based food system will be crucial to the survival of the human population.

So don’t be late and start supporting the production and consumption of millets for a more secure future for our planet, your family and you.

Your cheat sheet to manage diabetes effectively!

Managing diabetes seems like a daunting task. Other than taking medicines (if you need them) prescribed by your doctor, there are some key lifestyle interventions you can make to manage this ‘lifestyle’ disease.  We have tried to break these down and make things simple for you in this blog! There are 2 broad natural ways to regulate your blood sugar levels: eating right and exercising.

1. Eating Right: The best way to manage diabetes is to eat a balanced diet. The nutritional needs of a diabetic are same as everyone else. You just have to ensure your plate is wholesome and healthy.
   

   

   

   

• A balanced diet is high in nutrients, low in fat, moderate in calories.
• Make a diet plan to eat smaller, more frequent meals which have variety.
• Eat lots of fruits and vegetables; more and more of whole grains.
• Millets are great to add to your diet as they are wholesome and nutritious.
• Choose heart-healthy proteins like beans, peas and dals.
• Have snacks like nuts, chivda, salads and soups.
• Replace white rice with healthier options like unpolished red rice and black rice that are low on glycemic index.
• Add a teaspoon of jamun seed powder in your glass of water

2. Physical activity: Increasing physical activity takes you a long way in managing diabetes. Losing inches around the waistline is important in diabetes management as the belly fat gathers around the liver and pancreas and damages the blood sugar regulatory mechanism.
   

   

   

• Start with flexibility exercises- yoga, pilates, stretching.
• Aerobic exercises like cycling, brisk walking, and swimming are quite useful.
• Strength training or weight training help to burn calories.
• Make changes in daily activities- Walk instead of drive, stairs instead of elevator, working in the garden, cleaning the house, etc.
• It is advisable to exercise with someone instead of alone to help in emergency situations.
• Make your exercises fun to stay motivated with your exercise plan!

Last but not the least, do take care of yourself and especially your feet. Please remember that diabetes cannot be cured but can be managed; you are the one who can control it. We hope this post helps you with your diabetes management plan.

Have a healthier lifestyle!

Suggested reading if you want to learn more details:

• Living with diabetes in India- The LWDI Community
• http://icmr.nic.in/guidelines_diabetes/guide_diabetes.htm
• Blood Sugar and Spice: Living with Diabetes- Charmaine D’Souza
• The End of Diabetes- Joel Fuhrman
• http://www.diabeticlivingonline.com/food-to-eat/nutrition/diabetic-diet-what-to-eat-diabetes

International Day of Rural Women and Women Farmers Day!

The International Day of Rural Women started by the United Nations, recognizes the role of rural women, including indigenous women, in agricultural and rural development, particularly in developing countries. Women comprise 43% of the world’s agricultural labor force, which rises to 70% in some countries. According to a report by NSSO (National Sample Survey Office) of India, women lead almost 18% agricultural households and there is not a single area of agriculture in which they are not involved. Moreover, studies show that women make up nearly half of agricultural labourers, yet they carry out approximately 70% of all farm work.[1]

As we celebrate this day, Original Indian Table honours the role played by rural women in India in enhancing agriculture, improving food security & eradicating poverty.

As in other walks of life, rural Indian women also face significant inequality on farms even when they are as good as men in farming. This inequality has deprived them of the much needed resources to improve their farming practice. In developing countries in Africa, Asia and the Pacific, women typically work 12 to 13 hours per week more than men; yet women’s contributions are often ‘invisible’ and unpaid. According to a FAO report, if women were given equal access to resources as men, agricultural yield could increase 2.5-4% in developing countries, enough to feed at least 100 million more undernourished people.

Globally, a number of activities are planned by UN to celebrate this day like global exchange programs for women in agriculture, launch of fundraising projects to support rural women, expos and workshops showcasing rural women’s contribution to their societies. This year, the Indian Government will acknowledge the extraordinary contribution of women & will also awarded them through the Indian Council of Agricultural Research (ICAR). Debates, panel discussions on technological advancements will be held in every Krishi Vigyan Kendras & agricultural universities.

The Ministry of Agriculture and Farmers Welfare has decided to celebrate 15th October of every year as Women Farmer’s Day (Mahila Kisan Divas) to empower and encourage women farmers in our country.

5 of Original Indian Table’s 20 farmer groups are solely owned and operated by women farmers. You can support them by buying our products like infused Himalayan rock salts, Amaranth, Millets and many others that have their hard work and love ingrained.

So let’s celebrate the social, economic, cultural and political achievement of these rural women.

Happy Women Farmers Day and International Day of rural women to all our women farmers! We celebrate you all and hope everyone does too! More power to you!

[1] http://www.thehindu.com/opinion/op-ed/solving-food-challenges-with-more-research/article19752958.ece

 

5 reasons why Chamomile Tea is beneficial for you!

Have you ever thought of having chamomile tea?

This highly beneficial herbal infusion can keep you healthy and treat your ailments. Here is why chamomile tea should belong to every home.

i. Chamomile tea promotes sleep and treats insomnia. It lacks the caffeine addiction and hence relaxes the nerves. A cup of this tea before sleeping is ideal for a better sleep.

ii. Chamomile tea boosts immunity. It fights harmful bacteria and works as a great preventive measure.

iii. Chamomile tea works as a gentle relaxant and reduces stress. After the busy day chamomile acts as an effective natural sedative to the stressed mind.

iv. Chamomile tea has anti ageing properties. A powerhouse of antioxidants, it protects the skin from free radical damage and keeps you young and fresh. It also helps to eliminate acne scars and fights breakouts.

v. Chamomile tea soothes stomach ache. It helps to alleviate various gastrointestinal disorders like nausea, diarrhoea, vomiting etc and is valued as a digestive relaxant.

So just grab this healthy and refreshing herbal drink and have an active life!

Amaranth VS Quinoa – The more potent superfood

In an endeavour to follow Hippocrates’ quote, “Let food be thy medicine and medicine be thy food”, people are focusing more on healthy and nutritious foods. This had led to the growth of the market for super foods like quinoa, amaranth, broccoli etc.

Amongst all the so-called super foods, Amaranth and Quinoa have been heating up the battleground in a fight for superiority in the nutrition world. Amaranth and quinoa share many similarities related to their origin, history, nutrients and growing conditions. Both natives of South America, Amaranth made its way to India hundreds of years ago and is widely cultivated today in the country. These seeds or pseudocereals are quality protein, gluten free and rich in minerals.  At the same time, there still remain certain significant differences that make Amaranth slightly more potent than quinoa.

• While both provide double the protein present in brown rice, oats and whole wheat, Amaranth contains slightly more protein than quinoa.
  

  
• Amaranth has two times more Iron than quinoa.
• One cup of amaranth contains 22 percent of your RDA of vitamin B-6, compared to 18 percent from quinoa.
• Amaranth is richer in fibre and phytosterols than quinoa.
• Some would say Amaranth has a better taste than quinoa with its mild sweetness vs Quinoa’s slight bitterness.
  

  
• Amaranth is far more versatile than quinoa as many parts of the plant can be used. Its seeds are ground into flour and used in breads and chapattis. What’s more even its leaves are packed with nutrition and are widely used across the sub-continent.
  

  
• Finally, Amaranth is more pocket and environment-friendly than quinoa for Indians. Much easier to grow in India than Quinoa, Amaranth grows ubiquitously in the country from the Himalayas to the South giving us an opportunity to support Indian farmers growing this crop.

So what are you waiting for?  Get yourself some Amaranth today – it is good for you, good for farmers and good for the environment.

Buy here to get your dose of good health and nutrition!

The Concept of Slow Food: Details on the Discussion

A discussion was held on ‘The Concept of Slow Food’ at PHD Chambers House, New Delhi on 4^th of July, 2017 organised by their Women and Child Development Committee in partnership with the Slow Food Chef’s Alliance.  PHD Chamber members as well as many chefs, writers and entrepreneurs associated with Slow Food, attended the event. Original Indian Table was a proud participant at the event where our co-founder Puneet Jhajharia presented and we also had a stall to showcase and retail our products.

 

Here are the highlights from the event:

Mr Gopal S. Jiwarajka, President, PHD Chamber started by joking about how he was in a room where there were more cooks than there were people who would eat the food cooked by them.  He then talked about the abundant biodiversity of food in India and about the Slow Food Movement mentioning how it was born to protect endangered food.

The next speaker was Chef Rajdeep of ITC Hotels, also President of the Slow Food Chef’s Alliance. He told us a story of his childhood when eating watermelons and muskmelons was a seasonal summer thing and oranges were available only in the winter. He then said that when he became a chef, things were the same. However, on becoming an executive chef, he noticed times had changed and all produce was available round the year. He went to share how the global Slow Food movement aims to change this and spoke at length about the Slow Food philosophy which is to provide clean, good and fair food for everyone.

Gunjan Goela, Corporate Food Consultant and a famous modern-traditionalist chef,  talked about Ayurveda and Rishi Charaka addressed in depth thousands of years ago the very same things that Slow Food stands for today. She further went on to tell us how she was ashamed and sorry that she had to introduce Slow Food as something coming from Italy when we have such a rich history of our own food. “Every 20 miles you drive, there would be a change of taste such is the variety!”

 

The rapidly changing dining-out scenario in our country was talked about by Chef Rahul Wali who pointed out that visiting restaurants was an occasional thing earlier but now it is common and more convenient.

Our Director and Co-Founder, Puneet Jhajharia, talked about the rich and diverse culinary heritage of our country. Laying emphasis on the fact that other countries have globalised their food, he said that it is high time Indians understand that our knowledge of food is a treasure and a heritage to be preserved and cherished.

 

The discussion was followed by a lunch which featured three dishes made using Original Indian Table ingredients. We had Munsiari rajma, Amaranth parathas and a delicious recipe of Mappillai samba rice and gur(jaggery).  These products were sourced from farmers practising sustainable farming in various parts of the country.

 

We sincerely hope to have more of such events in the future and are optimistic that the concept of slow food is understood and adopted by all.