RANGSAA TALK – Marathi Literature Festival

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I recently got invited to be a part of the panel at India’s first Marathi Literature Festival organised by Dainik Bhaskar Group in Nasik. The theme of the event was “From Tapri to Cafes: Exciting Days Ahead”.

It was an honour to join the fellow panellist Ankit Bohra, founder of Tapri Cafe in Jaipur and Priya Kapoor, founder of Roli Books Publication and CMYK stores. While Ankit represented the love for traditional chai in India and Priya highlighted the growing trend of cafes in bookstores, Rangsaa was there to introduce people to the new culture of tea and the Global Tea Movement that we have initiated.

It was a great opportunity for me to speak about our incredible Rangsaa journey. I was deeply humbled and honoured to share my knowledge, insights…and of course love for tea in the company of esteemed authors, writers, creatives and visionaries. The hospitality and kindness of people in Maharashtra always fills my heart. And I thank Dainik Bhaskar group with all my heart for this opportunity.

INTERVIEW – In Conversation with Chef Michael Swamy

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Interview NuevaChef Michael Swamy, the rising star of the culinary world, talks about his new role as the Chef Patron at NUEVA – India’s first Latin American restaurant in New Delhi. In an exclusive interview with Rangsaa, Chef Michael gets personal and shares his journey and inspiration behind his dream project Nueva…and his insane love for tea!

1. How did your love for Latin American food and tea, both commingle and inspire you to start Nueva, your dream project?
MS: I was brought up on magazines like NatGeo, BBC Wildlife, SPAN and others, which gave me glimpses of global culture and inspired me. One of the magazines had a feature on Spain and I remember getting intrigued back then too. Spanish cuisine is a vibrant cuisine. It’s based on home cooking styles and local ingredients and travel! The Spaniards travelled the world and took ingredients with them. It’s a cuisine that’s close to my heart.

Latin America was another region that intrigued me because of its colorful culture and the brilliant images I saw of the Amazon jungles. When I studied the food aspect that also fascinated me. And tea… I have a deep personal relationship with tea. My Nana (Mother’s mother) lived with us and had been a matron in hospitals during the British Era. So she followed many British customs and teatime was a serious affair in our house. Her friends knew this and those who travelled always brought back different teas as gifts. So I have grown up tasting different kinds of tea and have always loved it. So, when I got the opportunity to do a restaurant I decided I want to do something new and something, which will definitely have some element of tea in it. I also cook with tea!

2. Tell us about your target audience and why Nueva is a must visit place for all our readers?
MS: It’s for the adventurer, the expat, the person who wants to try out new things and most importantly for the person who loves, respects and understands food – not just because some cuisine is trending. It’s for those who understand the timeless quality of food. It’s a must visit place for someone who wants authenticity, flavor and taste, the connect of art on a plate and the ability to enjoy food at leisure. It’s for those who come to a place with an open mind.

3. Share your inspiration behind your unique menu at Nueva.
MS: The menu takes on all the aspects of nature. From nature we receive and to nature, one must give back. It’s about sustainable foods, local ingredients. The exotic is kept to a minimal. The inspiration is nature and the seasons, and so we have divided our menu as per garden, sea, mountains…

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4. From interiors to your menu, everything is so artistic and well selected in your restaurant. Are you a chef, who is also a poet and an artist?
MS: I am all of the above. One has been given talents and it would be criminal not to use them all. The designers and architects put together our vision of nature and design and the concept of minimalistic to good use and gave us a restaurant one can walk in and be comfortable. I do dabble in poetry and yes, the artist in me came to the fore as a food stylist and photographer. Having said that, I believe that every chef is a poet and artist… after all the food is the chef’s poetry and art translating onto a plate.

5. Is there a chef you admire the most? Tell us who & why?
MS: Chef Claire Clarke who instilled in me the art of bakery and perfection. She was a chef to the House of Lords and has worked in several Michelin restaurants. Seeing a woman achieve so much in a man’s world as inspiring enough, not to mention her penchant for perfection that she instilled in everyone around her.

6. Which is your favorite tea? And your favorite time of the day you enjoy drinking it?
MS: I drink tea at any time of the day – even in the middle of the night! My favorites are white tea, Lapsang Souchong and silver tips. I also enjoy orange pekoe.

7. Tell us your favorite dish on the menu and what makes it so special?
MS: Since all of them are my creations, I cannot choose any one. All are my favorites also because they have evolved due to my chefs’ inputs and suggestions. The Lamb Osso Bucco Stew, Slow-cooked Pork Belly with Vindaloo Glaze and Duck Moile are my favourites. Also, the Vegetable Lasagna and Mixed Mushrooms with Creamy Polenta would be the ones I would suggest people try out for sure.

8. Define “a perfect cup of Tea” and your favorite tea pairing of all times.
MS: For me, a perfect cup of tea goes well beyond how hot the water should be and how long the tea infuses… my perfect cup of tea is also all about the moment, the atmosphere, the place, the comfort of the silence or hustle around you. Because whether it’s during the day or night, I like to sit back, relax and sip my tea. It’s not just the brewing that makes it perfect. It’s the setting and the emotions running through you.

9. Working in the industry for so many years, what one advise would you like to share with our urban-generation of tea lovers?
MS: Try every kind of tea there is, whether hot, warm or iced, with or without milk, plain or flavored. It’s soothing, it’s comforting and it’s the story of India in a cup so take the story of it to the world.

6 Ways To Cook With Rangsaa Tea Blends

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cookingwithteaRangsaa’s obsession with tea transcends just drinking it. We like to add a whole world of innovation to how we use our blends. Our teas are our favorite ways to add grassy, herbal, sweet, and even smoky notes to our cooking repertoire. From buttery cookies to smoked meat and even stir-fries and butter, here’s how to eat more tea:

1. Swap stock for tea – Use Rangsaa for making pasta and oats, cooking grains like rice, barley, buckwheat and quinoa. You can also spice your soup up with a hint of fine tea. Use our infusions with intense aromas and flavors to give an unexpected twist to otherwise simple dishes.

2. Use it as spice rub – Adding Rangsaa to the usual rub suspects like salt, brown sugar, and garlic adds a savory note to cooking all kinds of poultry. Use our tea to mix with spices and rub it on meat (chicken, fish, lamb), followed with pan sautéing. Infusing the meat with tea makes for an enticing medley of scents and flavors. You can then de-glaze the pan with brewed tea, add a bit of butter and have a delicious pan sauce ready! Whether you are cooking a pot or baking a delicious chicken roast, experiment and have fun with Rangsaa.

3. Make tea butter – Think of this as your Rangsaa-rated herbal butter. To prepare the butter, add tea to heated butter and let it seep in for 5-10 minutes on medium heat before separating the leaves. Re-solidify the butter and store it in the fridge for later use in cakes, cookies, desserts and other baked items. The possibilities are truly endless. Be ready for a big gustatory surprise!

4. Work it into dough and batter – Tea absorbs water much like flour does. Adding butter stir-fried Rangsaa to the homemade dough for pasta, noodles, batter for bread and cakes imbues the item with a pretty color, texture and an exotic flavor. Add noodles into soup, bake a nice fruit bread or tea cookies or come up with an invention of your own. There are multiple options to mix and match your Rangsaa to wonderful recipes.

5. As a flavoring tool – Make a strong Rangsaa concoction and soak nuts and fruits in it overnight. Store this in the fridge and use in cakes, desserts and various dishes. This easy trick does wonder to your recipes and will amaze everyone around you.

6. Braising with Rangsaa – Apart from providing pleasure in a cup, Rangsaa is also ideal for braising lesser cuts of meat. A long slow cooking of meat in brewed tea results in a delicious sauce. Try brined sweet chicken to begin with. You’ll fall in love with the recipe and it won’t even be the beginning of a delicious affair!

Whether you are a seasoned chef or a newbie experimenting with different dishes, cooking with tea is going to take you on a new, uncharted culinary journey. Try our variety of blends and make Rangsaa not just a beverage choice but an ideal companion for your daily meals too.

10 Reasons Why You Must Stop Drinking Fizzy Drinks

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aerartedartificaldrinksblog-1Who doesn’t love sipping on fizzy, carbonated drinks on occasions ranging from going out with friends or being plain bored at home? However, for all their easy charm, aerated drinks are not all that harmless. Last year, scientists claimed fizzy drinks cause thousands of deaths every year. Not the first time they have come under the scanner, artificial drinks often contain sugar, harmful chemicals and minimal nutritional value. While they still enjoy a wide appeal, we have been warned against their potential harms on numerous occasions.

It is time to switch over to nutritious and natural options from aerated drinks. Let us look at some reasons to quit your fizzy drinking habit:

1. Increased risk of diabetes – The high amount of sugar in artificial drinks skyrockets the blood sugar and causes an insulin reaction in the body. Over time, this can lead to type 2 diabetes or insulin resistance. Between 1990 and 2000, an increase in the consumption of fizzy drinks led to a whopping 130,000 new diabetes cases.

2. Can lead to heart disease – There exists a strong link between heart disease and the consumption of foods with added sugars. Sipping on fizzy drinks can dramatically increase the risk of cardiovascular diseases. Not just this, the artificial sweeteners used in diet beverages are established neurotoxins that are responsible for several behavioral and cognitive problems.

3. Increases risk of cancer – The synthetic chemicals used in the coloring of soft drinks are believed to be carcinogenic and have subsequently been banned in many countries. In addition, diet sodas have artificial sweeteners that are documented carcinogens. Aerated drinks can lead to various kinds of cancer such as prostate cancer in men, breast cancer in women and pancreatic cancer.

4. Obesity – It is no secret that soft drinks have zero nutritional value and make us fat. When you drink fizzy drinks, you confuse your body into thinking it is sugar intake. When it figures out the truth, you instantly develop a craving for the sugar you missed out on! Moreover, sweet sensations promote insulin release, blocking your body’s ability to burn fat.

5. Damages dental health – The high acidity in artificial drinks causes plaque to build up on the teeth and can lead to cavities and gum disease. Long-term consumption of colored drinks causes the same harmful effect.

6. Premature ageing – The phosphates used in artificially sweetened drinks have been found to speed ageing. This doesn’t just mean more wrinkles on your face, but several health complications as well.

7. Dehydration – Because of the high sugar, sodium and caffeine content in artificial drinks, they dehydrate the body and over a long period of time can cause chronic dehydration.

8. Alters your brain – Besides affecting the body, aerated drinks are also found to change the protein levels in the brain, leading to hyperactivity.

9. Can cause early puberty – Consuming sugary drinks every day can lead to incidences of teenage girls hitting their period earlier, consequently increasing their risk of cancer.

10. Taxes your organs – Your heart, liver, brain, digestive tract and kidney work in-sync for optimum functioning of the body. Artifical aerated drinks trigger your organs to react as if they are in a dangerous situation and cause imbalance, which puts your body under a lot of stress. This is very harmful to your health in the long run.

So, the next time you are looking for an energy boost, think about alternative ways before you buy energy drinks. Switch to tea and explore it’s vast flavors and taste options. Find the ones you like. It’s all about going natural, respecting your body and pumping it with nature’s power. Explore Rangsaa blends and kickstart your healthy lifestyle today.