This Monsoon Load Up On These 6 Vitamin C Rich Foods to Keep Infections At Bay

The Monsoons are finally here. As the country welcomes its first spell of showers, the season is also bringing with itself wave of infections and diseases commonly associated with the monsoon. The damp weather has already taken its toll on overall immunity of several people making them susceptible to many diseases  like cold and flu, throat infections and stomach problems. So what can you do keep away from infections this monsoon, an increased intake rich vitamin C may come in to be to be handy.


According to Shilpa Arora, Macriobiotic Nutritionist and Health Practitioner, “Seasonal veggies and fruits have phytonutrients which are needed to fight bacteria and infections.Jamun, cherries, peaches and guava have abundant vitamin C which can help strengthen the immunity.”

This Monsoon Load Up On These 6 Vitamin C Rich Foods to Keep Infections At Bay

Bangalore based nutritionist Dr. Anju Sood, also backs the idea of going high on Citrus foods this season. “During the monsoon season, your immunity goes down as the microorganisms have sufficient moisture to grow and therefore, you become more susceptible to diseases. To keep them healthy, powerful antioxidants are needed which are rich in vitamin C. Staying hydrated at all times, eating green leafy vegetables and loading up nuts and seeds daily are some preventive measures”


The humid weather is making people increasingly vulnerable to infectious diseases, experts are urging children to increase intake of Vitamin C rich food, which can help kill infected cells in the body


A recent study by Bengaluru’s Indian Institute of Science has also found the molecular mechanism by which Vitamin C impedes and even kills Mycobacterium smegmatis, a non-pathogenic bacterium.Humid weather during monsoon leads to various types of fungal infections of legs, skin and nails.


S.K. Mundhra, head of internal medicine at city-based Saroj Super Speciality Hospital, says, “It is advisable to consume at least 500 mg of Vitamin C on a daily basis as it helps in improving immunity, reducing the severity and duration of common cold, flu and infections. But remember to restrict the intake to not cross more than 1,000 mg as excess in anything can lead to side-effects. “


Here are some Vitamin C Rich Foods you should start stocking immediately


1. Jamun


The seasonal delight is not only treat to the taste buds, but is also infused with abundant Vitamin C content to give your immunity the much needed boost.

2. Peach

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Have them whole, or use the tarty fruit in your salads, jams, or smoothies, but make sure you load up on this wonder fruit to keep the infections at bay this monsoon.


3. Lemon

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Lemons are an important source of Vitamin C. According to National Institute of Nutrition, our body requires 40 mg of Vitamin C every day. Vitamin C is great for immunity and essential for healthy collagen formation-framework of our skin and bones. It also facilitates optimum and efficient absorption of iron. Lemons are the easiest way to meet your daily dose of Vitamin C,” says Consultant Nutritionist, Dr. Rupali Dutta.

4. Amla

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Indian gooseberry or amla is undeniably a powerhouse of nutrients. Amla is an excellent source of Vitamin C, hence it helps boost your immunity, metabolism and prevents viral and bacterial ailments, including cold and cough. According to Ayurveda, amla juice is known to balance all the processes in the body and brings to equilibrium all three doshas – vata, kapha, pitta.

5. Cherries

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This vibrant red fruit is a great blend of sweet flavours with a tingle of sourness and adds the perfect pop of colour to your desserts. Infused with great amounts of vitamin C, Cherries are one of the best bet this season.

6. Litchi

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Rich in vitamin C, lychee also has more than 100% of the daily requirement of ascorbic acid (ABA) in a single serving which works exceptionally well for boosting your immunity. Vitamin C in Litchi stimulates the activity of white blood cells that defend the body against foreign materials.

Does your child grind her teeth in sleep? It’s a sign she is being bullied at school

Teeth-grinding in teenagers during sleep could be a sign that they are being bullied at school, a study suggests.

The study by an oral health charity in the UK found that adolescents who suffer from bullying are far more likely to grind their teeth in their sleep, a sign which could help parents identify victimised children sooner.

The research, published in the Journal of Oral Rehabilitation, found that teenagers who were subjected to verbal bullying in school were almost four times as likely to suffer from sleep bruxism (65%) compared to those who were not (17%).

Sleep bruxism is when you grind your teeth in your sleep and over time can lead to major oral health problems, including migraines, sensitive and worn teeth, chipped or cracked teeth, loosing of teeth and severe oral pain. It may lead to irreparable damage.

Over time, sleep bruxism can lead to major oral health problems, including migraines, sensitive and worn teeth, chipped or cracked teeth, loosening of teeth and severe oral pain. (Shutterstock)

The researchers urge parents, carers and schools to be alert to students complaining of oral health problems and symptoms related to bruxism as a signifier of them being bullied so that they can help tackle the issue.

“Bullying of any form is absolutely abhorrent and can have both a physical and psychological impact, and when experienced in childhood, can lead to trauma that might last throughout adulthood,” said Nigel Carter, CEO of the Oral Health Foundation, which carried the study.

The researchers urge parents, carers and schools to be alert to students complaining of oral health problems and symptoms related to bruxism as a signifier of them being bullied.

“Grinding teeth may not sound like priority within the wider picture but it could prove to give a vital insight into a child’s state of mind and could be an important sign for us to identify bullying at an earlier stage,” said Carter.

“Both children and adults tend to grind their teeth when suffering from stress, and bullying is a significant contributor here,” he said.

Your speech may hold clues as to whether you are at risk for Alzheimer’s disease

Your speech may, um, help reveal if you’re uh … developing thinking problems. More pauses, filler words and other verbal changes might be an early sign of mental decline, which can lead to Alzheimer’s disease, a study suggests.

Researchers had people describe a picture they were shown in taped sessions two years apart. Those with early-stage mild cognitive impairment slid much faster on certain verbal skills than those who didn’t develop thinking problems.

“What we’ve discovered here is there are aspects of language that are affected earlier than we thought,” before or at the same time that memory problems emerge, said one study leader, Sterling Johnson of the University of Wisconsin-Madison.

About 47 million people worldwide have dementia, and Alzheimer’s is the most common type.

This was the largest study ever done of speech analysis for this purpose, and if more testing confirms its value, it might offer a simple, cheap way to help screen people for very early signs of mental decline. The study was discussed at the Alzheimer’s Association International Conference in London.

Don’t panic: Lots of people say “um” and have trouble quickly recalling names as they age, and that doesn’t mean trouble is on the way.

“In normal aging, it’s something that may come back to you later and it’s not going to disrupt the whole conversation,” another study leader, Kimberly Mueller, explained. “The difference here is, it is more frequent in a short period,” interferes with communication and gets worse over time.

Mild cognitive impairment causes changes that are noticeable to the person or others, but not enough to interfere with daily life. (Shutterstock)

About 47 million people worldwide have dementia, and Alzheimer’s is the most common type. In the US, about 5.5 million people have the disease. Current drugs can’t slow or reverse it, just ease symptoms. Doctors think treatment might need to start sooner to do any good, so there’s a push to find early signs.

Mild cognitive impairment causes changes that are noticeable to the person or others, but not enough to interfere with daily life. It doesn’t mean these folks will develop Alzheimer’s, but many do – 15 to 20% per year.

To see if speech analysis can find early signs, researchers first did the picture-description test on 400 people without cognitive problems and saw no change over time in verbal skills. Next, they tested 264 participants in the Wisconsin Registry for Alzheimer’s Prevention, a long-running study of people in their 50s and 60s, most of whom have a parent with Alzheimer’s and might be at higher risk for the disease themselves. Of those, 64 already had signs of early decline or developed it over the next two years, according to other neurological tests they took.

In the second round of tests , they declined faster on content (ideas they expressed) and fluency (the flow of speech and how many pauses and filler words they used.) They used more pronouns such as “it” or “they” instead of specific names for things, spoke in shorter sentences and took longer to convey what they had to say.

“Those are all indicators of struggling with that computational load that the brain has to conduct” and supports the role of this test to detect decline, said Julie Liss, a speech expert at Arizona State University with no role in the work.

She helped lead a study in 2015 that analysed dozens of press conferences by former President Ronald Reagan and found evidence of speech changes more than a decade before he was diagnosed with Alzheimer’s. She also co-founded a company that analyses speech for many neurological problems, including dementia, traumatic brain injury and Parkinson’s disease.

Researchers could not estimate the cost of testing for a single patient, but for a doctor to offer it requires only a digital tape recorder and a computer programme or app to analyse results.

Alan Sweet, 72, a retired state of Wisconsin worker who lives in Madison, is taking part in the study and had the speech test earlier this month. His father had Alzheimer’s and his mother had a different type of dementia, Lewy body.

“Watching my parents decline into the awful world of dementia and being responsible for their medical care was the best and worst experience of my life,” he said. “I want to help the researchers learn, furthering medical knowledge of treatment and ultimately, cure.” Participants don’t get individual results – it just aids science.

Another study at the conference, led by doctoral student Taylor Fields, hints that hearing loss may be another clue to possible mental decline. It involved 783 people from the same Wisconsin registry project. Those who said at the start of the study that they had been diagnosed with hearing loss were more than twice as likely to develop mild cognitive impairment over the next five years as those who did not start out with a hearing problem.

That sort of information is not strong evidence, but it fits with earlier work along those lines.

Family doctors “can do a lot to help us if they knew what to look for” to catch early signs of decline, said Maria Carrillo, the Alzheimer’s Association’s chief science officer. Hearing loss, verbal changes and other known risks such as sleep problems might warrant a referral to a neurologist for a dementia check, she said.

Agricultural scientists vying for V-C posts at GNDU, Punjabi University

Agricultural scientists and economists dominate the lists of names from whom the new vice-chancellor of Guru Nanak Dev University, Amritsar, and Punjabi University, Patiala, will be picked.

The state government’s screening-cum-selection committee has jointly shortlisted 20 candidates for both posts so far. It will be pruned further by Tuesday, it is learnt

Among the scientists in fray are Dr Satvir Singh Gosal, a plant-breeding scientist who is a former director of research at Punjab Agricultural University, Ludhiana; and Dr Satwinder Singh Marwaha, coordinator of the Centre for Applied Agriculture at Central University of Punjab, Bathinda.

Also on this list are Dr Gurbachan Singh, chairman of the Agricultural Scientist Recruitment Board, (ASRB), New Delhi; Dr Narpinder Singh, professor of food science and technology; and MPS Isher, who is at present the V-C of Maharaja Ranjit Singh Punjab Technical University, Bathinda.

Besides them, there are Dr Devinder Singh, former registrar of Punjabi University; and Susheel Mittal, a professor at Thapar University.

From the humanities, there are Prof BS Ghuman of Panjab University, Chandigarh, and Dr Rajinder Singh Sidhu, registrar of PAU.

A candidate who applied only for GNDU is University Grants Commission secretary Dr Jaspal Singh Sandhu.

Other candidates mentioned are Dr AS Chawla, V-C of RIMT University; Dr Inderjit Singh, professor of Delhi University; Gurdeep Singh Batra, dean of research at Punjabi University; and Dr Surinder Kumar Ghakar, Subodh Kumar Aggarwal, Gurcharan Kaur, Paramjit Singh Minhas, Sardul Singh Sandhu, Anand K Tyagi and Ravinder Singh Jolly.

“The selection committee got lists of top 20 candidates from each university, from which a joint list of 20 has been prepared. On Monday or Tuesday, the committee will deliberate and decide how many to call for interview,” said a source in the higher education department.

The interviews will be held within this month at Punjabi University, said SK Sandhu, additional chief secretary, higher education, who is a member of the selection committee.

In all, 271 candidates had applied and 119 were found eligible after initial scrutiny.

Tall, obese men at increased risk of aggressive prostate cancer

Men who are tall and obese may be at an increased risk of developing aggressive prostate cancer as well as death from the condition, according to a study.

The findings showed that with every additional ten centimetres (3.9 inches) of height the risk of aggressive prostate cancer and death from it increased by 21 per cent and 17 per cent, respectively. Higher BMI was also found to be associated with increased risk of aggressive tumours as well as increased risk of death from prostate cancer.

This may be due to changes in hormone levels in obese men, which in turn may increase the risk of aggressive prostate cancer. Waist circumference, which is seen as a more accurate measure of obesity than BMI in older adults, was associated with an 18 per cent greater risk of death from prostate cancer. With every ten centimetres (3.9 inches) increase in waist circumference, there was a 13 per cent greater risk of aggressive cancer, the researchers said.

“The finding of high risk in taller men may provide insights into the mechanisms underlying prostate cancer development, for example related to early nutrition and growth,” said lead author Aurora Perez-Cornago from the the University of Oxford in the UK.

“We also found that a healthy body weight is associated with a reduced risk of high grade prostate cancer and death from prostate cancer years later,” Perez-Cornago added in the paper published in the journal BMC Medicine. For the study, the team included a cohort of 1,41,896 men collected from eight countries — Denmark, Italy, the Netherlands, Spain, Sweden, the UK, Germany and Greece.

The data included 7,024 incident prostate cancers, 726 high-grade and 1,388 advanced stage prostate cancers, and 934 prostate cancer deaths.

Enjoy a good Chinese meal at these restaurants in Delhi, Mumbai, Kolkata, Chennai, Bengaluru

A beautiful time to reminisce the year gone by, people wish for love, joy and prosperity for the coming year on the Chinese New Year. With cultural activities and social gatherings, the celebration consists of delightful surprises such as the dragon dance, lion dance and the emperor’s wedding. In North China, people perform different versions of the Rice Sprout Song, a traditional Chinese dance performed by groups dressed in colourful attires. This year, the Year of the Rooster falls on January 28.


The community also place a lot of importance on food. The New Year’s Eve dinner, called the “reunion dinner”, is believed to be the most important meal of the year. A few food items are considered to be auspicious if consumed on this day. It is believed that eating fish brings good luck and monetary gains in the year to arrive. Dumplings, spring rolls, rice cakes and sweet rice balls are among the other food items.

Looking to celebrate the Chinese New Year by taking your friends and family out? Here are the restaurants that have lined up special offers for the day:


Chinese New Year is the perfect time to explore the traditional Chinese delicacies. At Royal China, welcome the Year of the Rooster with Egg Tarts, Custard Buns, Traditional Salad for Chinese New Year, Aubergine with Chicken or Vegetable.
Where: Royal China, 16th Floor, Eros Corporate Tower, Nehru Place, New Delhi – 110019
When: Till February 3; 7pm – 11.45pm
Cost: Rs 2,200 for two
Phone: 011-49818000
Tantalise your taste buds at a special Yum Cha Festival with Oriental cuisine at Asia Seven in the city. Indulge in a variety of steamed dishes like Crunchy Broccoli and Almond dumplings, Crystal Wild Mushroom, Yummy Cheese in Chilly for vegetarian lovers. Non-vegetarians can relish lip-smacking Chicken Siewmai, Crystal Duck and Cherry, Prawn Hargow, Prawn in Hot Yellow Curry dumplings among others.
Where: Ambience Mall, 3rd Floor, DLF Phase 3, Sector 24, Gurugram, Haryana – 122002
When: January 28 onwards; 3pm – 6pm
Cost: Rs 559
Phone: 0124-4078133
Savour Yee Shang - Traditional Salad for Chinese New Year at Royal China.Savour Yee Shang – Traditional Salad for Chinese New Year at Royal China.KOLKATA

To celebrate the occasion of Chinese new year, TFO (The Factory Outlet) has come up with exclusively curated oriental meal bowls to celebrate this remarkable festival where people can now dig into authentic Chinese meals at a pocket pinch of just Rs 199.

Where: The Factory Outlet, Block D, 5th Floor, 22 Camac Street, Kolkata – 700016
When: Till February 11; 12 noon – 12 midnight
Cost: Rs 1,200, plus taxes
Phone: 080-32211581


Welcome the year of the Rooster with good food as Singkong celebrates the Chinese New Year with a special menu for the festivities. An array of delectable culinary creations will be served that are sure to satisfy your taste buds.

Where: Singkong, UB City, Bengaluru
When: January 28 to February 1; 11:30am – 1am
Cost: Rs 275 onwards
Phone: 080-41755366

Relish Banana Leaf wrapped Grilled Red Snapper at SingKong.Relish Banana Leaf wrapped Grilled Red Snapper at SingKong.MUMBAI

Dim sum teahouse, Yauatcha, will honour the eminent colour red for Chinese New Year. For the occasion, Yauatcha will present two exclusive festive menus: the Chinese New Year Signature menu and the Supreme selection menu, which includes a special limited edition dim sum decorated in a vibrant palette of red, a red patisserie and a red cocktail.

Where: Yauatcha, Raheja Tower, First Floor, Bandra Kurla Complex, Next To Cafe Infinito, Bandra East, Mumbai
When: Till February 11; 12pm – 1am
Cost: Rs 2,500, plus taxes per person
Phone: 091-9222222800

By the Mekong at The St Regis Mumbai invites you on a culinary journey to welcome the Year of the Rooster. The special menu comprises dishes which is a masterful blend of home-style cooking with traditional ingredients.

Where: By The Mekong  Level, 37, The St Regis, Mumbai
When: January 28 t0 February 5; 12pm – 3pm and 7pm – 12pm
Cost: Rs 5,000 for two
Phone: 022-61628422

Truffle Dumpling at Yauatcha. Truffle Dumpling at Yauatcha.


Wangs Kitchen is hosting ‘Asian Cuisine Festival’ to celebrate the Chinese New Year. A special menu has been designed featuring mouthwatering soups, starters, luscious main courses and a variety of rice and noodles. Food lovers can relish dishes like Glass Noodles Thick Soup, Threaded Chicken, Kwayteow Goreng Noodle, Vietnamese Fried Rice, Five spice vegetable, Roasted Chicken tossed with a variety of sauces.

Where: Wangs Kitchen, G-7, Gee Gee Emerald, 151, Village Road, Nungambakkam
When: January 28; 11:30am – 10:30pm
Cost: Rs 600 – 800
Phone: 044-39253925/044-44401111

With the beginning of Fire Rooster year, China Town has introduced seven lucky dishes which are considered to bring happiness, prosperity, longevity and wealth this Chinese New Year.

Where: China Town, Cathedral Road and Ampa Mall Skywalk, Chennai
When: Till February 12
Cost: Rs 1,200
Phone: 044-28112246 (Cathedral Rd); 091-7604915096 (Ampa Mall Skywalk)

Chap Chay, the Asian Stir Fry Restaurant from the house of The Raintree, St Mary’s Road is all set to mark the start of a prosperous year by celebrating Chinese New Year in a healthy manner.

Where: Chap Chay, The Raintree, St Mary’s Road
When: Till January 29
Cost: Rs 1,200
Phone: 044-24304050

Enjoy Szechuan Noodles at Enjoy Szechuan Noodles at Wangs Kitchen.

Savour the flavour!

Go for ‘Grills on Fire’ to relish heavenly kebabs at The Ancient Barbeque

Ever wondered how a dish named drunken fish or wine-glazed mushroom would taste? Head for the ongoing Grills on Fire — a fiery feast at The Ancient Barbeque (TAB) in this suburb of the national capital where an array of 24 kebabs — vegan and non-vegan — await the opportunity to tickle your tummy.

TAB specialises in grilled delicacies and this makes it an ideal place for foodies who enjoy digging into starters more than the main course.

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“There are too many restaurants with the same menu. We thought of coming up with something different. We wanted to focus mostly on the barbeque dishes and cater in the best best possible way,” Jehangir Khan, Branch Manager, The Ancient Barbeque said.

So how did the thought of a festival focused on kebabs happen?

“Since we are already focused on grilled items so, we wanted to bring in some more variety to the existing menu. The items which will be liked by visitors will also be included in the main menu,” Khan replied.

Food Review: Make Some Noise at Cafe Yell

As you amble past Defence Bakery, pondering on the meaning of life or the availability of hot butter croissants and whether the twain shall meet, keep an eye out. That’s how we spotted Cafe Yell, newly situated right above its parent, Yell, which is a long-time tenant and also a popular fashion retail brand.

You get small hints of this as you take a seat in the cafe’s intimate space. Spools and darns, framed tailors’ scissors and measuring scales, giant buttons in pop colours, all recalling bygone times when tailoring was bespoke. Even the lamps are made out of recycled wooden coat hangers. Pleasant, low-volumed music floats in the background as you appreciate the subtlety of the place and its brave eschewing of branding.

Cafe Yell, defence colony market, make noise, food review, delhi cafe, delhi food joint, indian expressInside Cafe Yell

Cafe Yell’s menu includes Yell Insalata, Yell Nachos, Chicken Wings (with Yell sauce, naturally) and Yell Quatro Meat Love pizza. As well as some remarkable Italian food. It also doesn’t stray all over the place, mostly remaining moored to the Continent.

The Italian is a later happy discovery as we first decide to get our hands dirty with the aforementioned wings and its Yell sauce. The sauce is an in-house concoction of chilli and red marinade, smoky and with just a suggestion of sweetness; we just wish it had a little more punch. The wings are dragon red, with plenty of meat on the bone and come six a portion generously coated with sauce.

We next fish for the Garlic Shrimp, which come with a surprise but not unwelcome serving of herb butter rice. Proving that size doesn’t matter, the tiny shrimp is bursting with the flavours of the Mediterranean (and enough garlic to stun a vampire), all tempered by barely cooked baby tomatoes. Belissima.

We delve further in with a Risotto Pollo Lucca, a bubbling muddling of arborio, parmesan and gorgonzola textured with tender chicken and crispy bacon. Gently steaming, each melting mouthful is a swirl of flavours and dreams. More prosaically, the edge of the parmesan blunts the sharpness of the gorgonzola, all the gamey meat rounding off said edges.

We continue to be spoiled with choice of dessert. We settle on the Yell Cookie Blast. A gigantic wedge of the most decadent layering of chocolate, cookies, cream and crust arrives in the form of a cheesecake. The remarkable thing about it is how closely it resembles that confectionary behemoth that was the Defence Bakery Cookie Blast cheesecake, so recently discontinued. Indeed, the only difference between the two is their pricing.

Canadian ‘inventor’ of the pineapple-topping ‘Hawaiian’ pizza dies at 83

This year has seen many a debate on pineapple topping on the pizza. From Iceland’s President vehemently saying that the pineapple on pizza should be banned, to celebrity chef Gordon Ramsay concurring with the idea. Well, a Canadian man who is widely credited with inventing the pineapple-topped pizza died at the age of 83.

According to an obituary by his family, Sam Panopoulos had been in hospital in London, Ontario, when he died suddenly on Thursday (June 8). Panopoulos was born in Greece and emigrated to Canada in 1954. He told numerous news media that he made his first ‘Hawaiian’ pizza in 1962 at the Satellite Restaurant in Chatham, Ontario, after wondering if canned pineapple might make a tasty topping.

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His claim wasn’t undisputed, as there are claims that the pizza could have been invented in Australia, while some say its origin is in a German dish with ham, cheese and pineapple on toast.

But Canadian Prime Minister Justin Trudeau posted a tweet in support of Panopoulos’ claim by referring to the dish “a delicious southwestern Ontario creation”. He was responding to a joking suggestion by Iceland’s President Gudni Johannesson that pineapple pizzas should be banned.

One of Panopoulos’ sons described his father as a dedicated family man who “wasn’t looking to get famous”. Bill Panopoulos said he didn’t want to comment further, adding “the Hawaiian pizza story and his immigrant story were his to tell”. Panopoulos’ funeral is set for Monday.


The food at Trend is a marriage of local flavours and Asian and French techniques

At the less-than-a-month-old restaurant, Trend, at Ansal Plaza in Delhi, one may not recognise the dish but the smell and the taste sure seem familiar. The restaurant experiments inventively with traditional Indian recipes by taking a modernist culinary approach. The food is not a “Frenchification” of Indian cuisine but a marriage of local flavours and Asian and French techniques of preparation and presentation.

A simple version of the classic cheese souffle gussied-up with a small portion of charred asparagus was the first to make a dash to our table from the kitchen, which is helmed by chef Jiten Singh, who has previously whipped up delicacies at Olive Bistro and Amour cafe. It was made with parmesan, emmental and goat cheese in crisp potato cups. The asparagus made the rich souffle lighter on the palate — that demands to be accompanied by a drink. The tangy kokum sherbet we ordered only added to the winning start. If you favour yourself a hooch, you’d be better off approaching the restaurant in 10 days time.

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Trend takes the customers’ time seriously. Dishes, at the right temperature, rallied out of the kitchen just as the one on the table met its end. An aesthetically plated rechad sole on a bed of corn kuchumbar was presented. The traditional Goan dish requires a fish to be stuffed with recheado masala but our strips were, instead, coated in it. The sweetness of the corn tossed with fresh tomatoes, cucumber and onions perfectly balanced out the intensity of the masala. Another dish, bedaubed with masala, was the seafood bowl “65”, a take on the popular chicken 65 from Chennai. The bird was replaced with aquatic creatures — squid, crab and prawns — that were not only cooked to perfection but also stood up well to the spice.

The prawn crackers, upon which they were perched, enhanced the texture of the dish but were scrummy even when enjoyed by themselves, especially as some soaked the masala of the dish. The mains, too, spoil its patrons for choice — from risotto to Quail Dum Biryani; Sri Lankan Pork Curry to Scottish Tawa Salmon among a selection of pasta and “paper-thin” pizzas. We settled for the Mysore Mutton Masala Tiffin, which comprised Udipi Masala Roast Mutton, Malabar Porota, mutton achar and rings of raw onion. There is neither a flavour nor a texture that is misplaced here. The dish ensures a yearning for yet another bite of the mutton long after the last bite.

It was almost as if the dessert knew what it had to match up to. The Holy Coconut was the most gorgeous psychedelic mess — a couverture chocolate shell filled with a delicate coconut mousse and dotted with charnamrut coulis, sat amid white and milk chocolate soil, rose-raspberry coulis, dark chocolate cremeaux and pistachionut strugel. Dare to take all in one bite and there will be nothing short of a mad explosion of flavours in the mouth. Needless to say, we were blown away.