Time Honoured Food Traditions, Pleasing for Palate and Planet

Alia Chughtai (standing at the back), a journalist with filmmaker Akhlaque Mahesar (right, behind the table), and others in their team at Aur Chaawal (And Rice). Chughtai believes in using local fresh ingredients that are healthy and planet-friendly. Her method of cooking fits in with the Barilla Center for Food and Nutrition’s Double Pyramid. Credit: Zofeen T. Ebrahim/IPSBy Zofeen EbrahimKARACHI, Nov 19 2021 (IPS) Balance is the absolute key, says Alia Chughtai, a journalist who started a catering service with filmmaker Akhlaque Mahesar, by the name of Aur Chaawal (And Rice), two years ago. She knows what she is talking about. Suffering from gastrointestinal issues, Chughtai’s journey towards healthy eating started a decade ago. Once she understood the science behind nutrition and what balance of eating meant, she understood what her body had gone through. And thus began her quest for cleansing it. “I couldn’t have garlic or onions for eight straight weeks,” the two most essential ingredients one cannot imagine cooking desi (slang for Pakistani) food without, she told IPS. Two years ago, Chughtai decided to turn her food journey into a small side business. “I got into this because there was a personal need for clean desi food without the bad oil, chemical-laced spices and food colouring,” she said. Today her fight is against processed food which she believes is the reason behind the multitude of ailments in people, and she swears by “heartily grown vegetable...
Source: IPS Inter Press Service - Health - Category: International Medicine & Public Health Authors: Tags: Asia-Pacific Biodiversity Climate Action Featured Food and Agriculture Food Security and Nutrition Food Sustainability Green Economy Headlines Health TerraViva United Nations ​ #Nutrition #FoodCulture​ #Barilla #BCFNforum # Source Type: news