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- Any Lesson About Air, Water And Food Quality Is Always Important If You Want To Lead A Healthy Life
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N. Raghuraman, Management Guru
After spending 60 hours selecting sweets and namkeens for a wedding ceremony in the family that started several months ago, trawling fifteen stores and several tasting sessions, I learned the lesson of using these items not only for an important occasion but also for everyday use. How to choose Some lessons are here.
Shailesh Kolte, who runs a famous Mahalakshmi sweet shop in Jalgaon, asked me – have you selected your sweets based on the ATATA formula? I could not answer for some time. It took me ten minutes to understand the meaning of this abbreviation. Here A meant appearance, i.e. how the sweet looks.
In this, we have to see its shape, color and combination, whether the different colors match each other and whether any color is missing. Lastly, we look at the size of the sweet whether we have to cut it and eat it or it will go whole in our mouth. T stands for texture i.e. how it feels on our hands when we pick up the dessert.
Is it hard, soft, juicy or chewable. Does it suit the person or group we are taking it for? The next A stands for Aroma, which means how it smells. Here we have to see whether its fragrance is fruity, flowery, smokey, oily or chocolaty? The second is for T test. It means how it tastes when tasted.
It is very important that the taste of the sweet should match with its aroma. And the last A stands for aftertaste. That is, after eating sweets, what kind of taste remains in your mouth for a long time. Some flavors are such that you always want to retain them in your mouth and do not want to end the fun by eating something else.
I also learned from Shailesh that if you want to keep the sweets for a long time, then avoid taking the sweets kept under the light in the showcase. The ultraviolet rays from the bulb can oxidize them. So ask the salesman to pack the sweets kept in the back tray instead of the sweets kept on the counter. You can also check the sugar used by the confectioner. If it is regular sugar, it will contain sulphur.
Choose confectioners who use pharmaceutical grade sugar. The same thing applies to salty as well. It is true that things fried in low quality oil are bad for us. But professional chefs believe that namkeens fried in oil with high MUFA (mono unsaturated fatty acids) are better.
They increase HDA ie High Density Lipoproteins cholesterol, which is also called good cholesterol. But me and my celebrity chef friend Sanjeev Kapoor believe that no matter how good an oil is in its omega factor, if consumed in excess, it will only cause harm.
the fund is Any lesson about the quality of air, water and food is always important if you want to lead a healthy life.