The CPI-M led LDF government in Kerala today decided to implement the Food Safety Act in the state.
A Cabinet meeting chaired by Chief Minister Pinarayi Vijayan also resolved to prepare a state-level priority list of beneficiaries as part of implementing the schemes under the Act.
New ration cards would be distributed to beneficiaries by December, an official release said.
As per the Act, 1,54,80,040 people were in the priority list in the state, of this 52.63 per cent was rural population and 39.5 per cent urban population.
It was decided to construct at least two government storehouses at block levels to make the food distribution trouble free, it said.
Operation of wholesale food depots would be handed over to the Civil Supplies Corporation in different stages.
A software was being developed by National Informatics Centre for monitoring the public distribution system, the release added.
Mascarenhas, who curated the food show at Serendipity
Arts Festival recently in Goa, said, "The focus was on showcasing 'food as Art'. Art is usually appreciated by the senses...A painting can be appreciated perhaps visually and texture wise. But food? Aroma, taste, feel (palate texture), visual, sound (fish frying). All the senses are utilised making it a super art form."
"We had taken all this for granted....We were brought up on the 'eat to live' paradigm.. Now we had to rework our thoughts on the same.
"In one part of the exercise at the Garcia d'Orta, we took the heritage of Goan food and the main preparation 'rice'. As part of the art form...This simple ingredient was fashioned 'noodle' shape (dessert called sherveyos), flower shaped (modaks made during Lord Ganesh's festival), Sannas (rice cakes in Christian Goan) accompaniment for the Vindalho. The rice dough transforms through the fingers of the home make," she said.
She said as co-founder of the Goan Culinary Club, her focus is on preserving the heritage of the local cuisine.
Meanwhile, the Mumbai Press Club is also hosting a North Indian Food Festival to highlight the cuisines like 'Litti Chokha' and 'Nimona ki Sabji' of the region among the members.
"We organise food festivals to treat our cosmopolitan members to variety of food. Our focus is on providing basic popular dishes as well as innovative items from various regions. It's not a business at all when it happens at the club," club secretary Dharmendra Jore said.
"It's all about bringing novelty to tables of the journalists who do not find time to explore options" he said.
This year, the UpperCrust show has recipes from both traditional and modern cuisine, like 'Slow Cooked Chicken', 'Fig Compote with Cream of Onions', 'Kang Phed Ped Yang'- a red curry with roasted duck, 'Tissreo Dangar'- clam cutlets and 'Chocolate Salame' - an innovative dessert.
At the UpperCrust show, Chef Francesco Francavilla- Head Chef at Vetro, The Oberoi, Mumbai, will be presenting his signature dishes like Beetroot Risotto, Burrata Cream and Crispy Ginger.
He says "food festivals are an opportunity for food lovers to meet chefs from various restaurants and experiment with different cuisines.
Sudhir Pai, Executive Chef, Holiday Inn, who would
also be presenting his cuisine at the show, said, "Today cooking demos are like fashion shows, it brings in a lot of excitement among the people, of course it is required for promoting business but it provides a great platform for the people to come and see what the real chefs who are cooking in their own kitchens, their recipes ,their secret tips, their styles and even get to taste."
Sanjeev Ranjan- Executive Sous Chef, The Lalit Mumbai, is planning to present 'Mushroom ki Galouti' and 'Kozhi Melugu Curry' at the UpperCrust food show.
He says, "Food festivals primarily are focused on bringing to food lovers a unique platform where one is able to savour delicacies which have a blend of what the essence of the ingredient is and presenting in a way which appeals both to the taste buds and has a great eye appeal as well."
Manav Koul, Executive Chef, Sofitel Mumbai BKC, says, "With high disposable incomes and outbound tourism flourishing, the demand for exquisite gastronomy experiences has increased."
"Food festivals, food shows and expos, are one medium to explore the same, where chefs from different backgrounds come together; which enables the propagation of new ideas, culinary thoughts and also identifies possible future trends," he said.
He said some of the food innovations seen over the last one decade include molecular gastronomy, DNA diets and sugar reduction technology.
Molecular gastronomy is "the physics and chemistry behind preparing a dish". By using the technique, chefs can create new and inventive dishes through use of new equipment, techniques and get deeper understanding of food chemistry.
Explaining DNA diets, he said that as people become more aware of how their bodies respond to certain foods and diets such as the Paleo increase in popularity, so genetic tests are emerging that allow us to streamline a diet that's best suited to our individual genetic make-up.
Regarding sugar eeduction technology, Koul said scientists are coming up with healthy alternatives to sugar, which give food the same palatability, appearance and preserving power.
"We are seeing the beginning of this in India," he added.
