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City Of Joy Street Food : Petai Paratha = As some of you may know, I am in India's eastern regional state of West Bengal for February and March. There is located the City Of Joy - capital city of Kolkata (British given name Calcutta). One of the popular street food here is: Petai Paratha This post gives you a cultural tour on this very delicious street food and then links to Software Development. Otherwise this post belongs to Facebook. Actually scratch that - LinkedIn is like Facebook: * On Facebook acting is the job * On LinkedIn acting is a job. = The word paratha comes from two words — parat meaning ‘layers’ and atta meaning flour. While the fried staple is usually associated with north Indian cuisine, the paratha has made its place in many forms throughout the palate of the country. As the regions change, so does the pronunciation and cooking method. In Bengal, it is known as porota. To achieve the layered dough for plain parathas, a number of different traditional techniques exist. These include covering the thinly rolled-out pastry with oil, folding back and forth like a paper fan and coiling the resulting strip into a round shape before rolling flat, baking on a tava and/or shallow frying. Another method is to cut a circle of dough from the center to its circumference along its radius, oiling the dough and starting at the cut edge rolling so as to form a cone which is then squashed into a disc shape and rolled out. The method of oiling and repeatedly folding the dough as in western puff pastry also exists, and this is combined with folding patterns that give traditional geometrical shapes to the finished parathas. Parathas can be round, heptagonal, square, or triangular. = Now please watch the preparation of "Petai Paratha". The word Petai means Beaten Down. So Petal Paratha means a Paratha is prepared via a process of repeated beating. Here are the steps to make Petai Paratha: 1) Make the dough 2) Store in a sealed chamber for few hours 3) Roll the dough 4) Bake the bread 5) Do half fry 6) Repeatedly slap the bread (this step is crucial for leavened bread softness) 7) Sell by weight 8) Do a final fry = Now we are at the heart of this post: Developers are Petai Paratha 1) Make the dough ==> college education 2) Store in a sealed chamber for few hours ==> tests and certifications 3) Roll the dough ==> technical interviews 4) Bake the bread ==> Internships 5) Do half fry ==> jobs 6) Repeatedly slap the bread ==> stack ranking perf reviews 7) Sell by weight ==> mass layoffs 8) Do a final fry ==> early retirement If you are confused, I strongly recommend the YouTube video again: The Kolkata street-food special Bengali "Petai Porota" lnkd.in/dCiq_RwZ If you disagree or feel hurt - leave a comment. Petai Paratha is soft delicious due to Baking, Frying and Beating. A proven process and it is no wonder Information Technology industry has adopted this ways of working in the name of Agile. Your company is a City Of Joy!

What if you could pre-order your food? it will be amazing right? well, Bhukkads is revolutionizing the indian dinning experience by empowering local restaurants and converting them into Digital Restaurants (launching soon) #raipur #bilaspur #raipurfood #raipurcity #raipurfoodielove #raipurblogger #raipur #raipurian #bilaspurfoodguide #bilaspurblogger

Promoting my former student's startup Prafal Agro's products. The startup has a unique community centric business model of getting the products done from homemakers. I have personally tried their chutney powder and highly recommend the same. India needs such good startups that promote both home made foods and employ home makers . I have reduced eating outside after watching too much of adulterated food. I am now having a skeptical view that the additives and oils used in 1star to 5star hotels and packaged food may be carcinogenic and thus switching to home made foods as much as possible. Although we can't eliminate dining out , there is definitely scope for reducing the outside food and increasing home made food. Startups like Prafal Agro are helping us make homemade foods that are healthy and safe.

Yesterday, I had an interesting experience while enjoying a popular snack, the 'Bun Makhan' on the Lucknow-Gorakhpur highway. Normally, tea vendors use 'Nutralite' instead of butter as it is more affordable, but I was able to request the real deal - Amul Butter. This got me thinking about the motivations of the trade and the discerning customer who doesn't mind paying a premium for quality. The cost difference between Nutralite and butter is significant, with Nutralite costing only Rs 150/- per kg compared to butter at Rs 500/- per kg. Vendors are able to price the Nutralite Bun Makhan at an affordable Rs 25/-, resulting in high footfalls. However, a butter Bun Makhan costs Rs 40/- due to the higher cost of the raw material. After some quick math, assuming 5 gm of butter is used per bun and Re 1/- as the cost of a bun, the vendor makes Rs 13 on a butter bun and Rs 15.50 on a Nutralite bun (assuming another rupee as overhead cost for both). The lessons drawn : 1.Understand the motivations of the trade 2. Remember there is always a discerning customer who is willing to pay a premium for quality. As for me, I will always opt for the real deal when it comes to my Bun Makhan. #premiumproducts #pricing #demandgeneration

To witness the future of plant based proteins, you need to come to Udaipur and taste the Old Jammu Himachal Dhaba’s famous Dhaba Curry. This is what happens when restaurant owners and chefs take ownership and apply their culinary magic to plant based proteins. An entirely new culinary landscape opens up for consumers and the result is a stupendous success for the establishments. This quaint Dhaba in Udaipur is creating waves in the culinary landscape of Udaipur through their iconic plant based Dhaba Curry. Taking GoodDot Dhaba curry to the next level by incorporating their own culinary application, this Dhaba is now selling hundreds of portions of Dhaba curry every day. The success has been so dramatic that even leading Indian business publication Economic Times has covered this Dhaba with its unique success in plant based protein space. Keep an eye on the space of plant based proteins in India. It would be unlike anywhere else in the world. Onwards & upwards to a compassionate world! #gooddot #plantbased #plantbasedprotein

🌟Why Choose Chandran Steels’ Sweet Making Machine? 1. 🍬 Versatile Sweet Production    Make a variety of sweets like peanut barfi, palkova, mysore pak, and halwa. Perfect for scaling up your sweet production with ease. 2. 🔄 Efficient & Time-Saving     Our machine streamlines the sweet-making process, cutting down on labor and saving time while ensuring consistent quality. 3. 💼 Perfect for Commercial Use      Ideal for sweet shops, bakeries, and catering businesses. This machine handles bulk production without compromising on taste or texture. 🌟Why Buy Our Sweet Machine? 1. ⚙️ Advanced Technology      Chandran Steels' sweet machine is built with the latest technology to ensure smooth operation and high output for a variety of sweets. 2. 🌟 Trusted by Industry Leaders      With years of experience, Chandran Steels has earned the trust of businesses worldwide. Our machines are known for reliability and durability. ( Shiva Chandran )  📲 90870 22214 📲 86756 00000 : : : : #chandransteels #nammachandransteels #kitchenequipment #sweetmachine #halwamachine #commercialequipment #trendingvideo #foodindustry #foodbusiness #chef #sweetshop #sweetbusiness #machinary #automatic #coimbatore

**Nourishing the Local Economy: The Impact of Neighborhood Restaurants in Coimbatore 🍽️🌾** Local restaurants in Coimbatore, known for their delicious dosas, fluffy parottas, and an array of traditional South Indian dishes, are doing much more than just feeding us—they are actively contributing to the growth and dynamism of the local economy. These eateries, often family-owned and deeply rooted in the community, are essential drivers of economic activity and cultural preservation. By sourcing fresh ingredients from local markets and farmers, these restaurants help sustain regional agriculture, create jobs for chefs, kitchen staff, and servers, and provide valuable opportunities for small-scale suppliers and vendors. Every dosa and parotta served is a testament to the interconnectedness of our local economy, where food is not just nourishment but a livelihood for many. What's remarkable is how these local eateries are adapting to modern trends while retaining their authentic charm. From adopting digital tools for online orders and home deliveries to experimenting with fusion dishes and healthier options, these restaurants are redefining what it means to be a "local business." They are embracing sustainable practices like eco-friendly packaging, waste reduction, and energy-efficient cooking methods to meet the needs of a more environmentally-conscious consumer base. By blending tradition with innovation, these small restaurants continue to thrive amidst evolving market conditions, ensuring that the rich culinary heritage of Coimbatore remains alive and vibrant. So, next time you enjoy a crispy dosa or a flavorful parotta, remember that you're supporting a local enterprise that's helping our community flourish in more ways than one! 🌿 #LocalRestaurants #Coimbatore #FoodBusiness #DosaLovers #Parotta #SouthIndianCuisine #SmallBusiness #SustainableGrowth #SupportLocal #FoodInnovation #CommunityEats ---

Your stomach is growling. It's time to hit that order button! 🍔 . . . #raipur #bilaspur #raipurfood #raipurcity #raipurfoodielove #raipurblogger #raipur #raipurian #bilaspurfoodguide #bilaspurblogger #trending #explorepage #delhistreetfood #foodies #onlinemeals #preorderfood #preorder #dineout #buffet #tablebooking #prebooking

Indian cuisine’s diversity—from the bold flavors of the South to the rich heritage of the North—reminds me how food truly connects us all. Last week, I had the chance to showcase FSIPL’s food service solutions at the NRAI- National Restaurant Association of India event in Chennai, followed by HPMF in Lucknow. There are two distinct culinary regions, but both face the same challenge: fluctuating input prices and a shortage of skilled manpower to drive expansion. From ‘Vannakkam’ in Chennai to ‘Namaste’ in Lucknow, it became clear that scalable solutions are essential to maintaining standards, reducing wasteages and meeting unpredictable demand without depending on skilled manpower. Food Service India Private Limited's food and beverage solutions is the answer to all these challenges which was very well received by the industry veterans. #IndianCuisine #SouthIndianFlavors #NorthIndianHeritage #FSIPL #FoodService #NRAI #HPMF2024 #CulinaryInnovation #Hospitality

🌟 Insights from Ahmedabad Gourmet Store Visits! 🌟 Our Director and CMO, Sagar Popat recently embarked on a journey through Ahmedabad's gourmet stores for deep market research. Their goal? To truly understand the local gourmet scene. they engaged with store owners and customers, gathering authentic insights along the way to understand the unique dynamics and preferences of Ahmedabad's gourmet market firsthand. These insights will shape our future strategies as we strive to enhance your culinary experiences. Stay tuned for updates on how these learnings will influence our approach! #MarketResearch #GourmetStores #Ahmedabad #Insights #AhmedabadInsights #GourmetExploration #ConsumerUnderstanding #LocalPerspectives