Article cna to ls with youtube video

The same could be said for Ananda Bhavan’s South Indian set meal, or thali. Served on a banana leaf and best eaten with hands, there were more than a dozen components including white rice, mini chapati, vadai (doughnut-shaped fritters), papadum (spiced crackers), curd (traditional Indian yoghurt), pickle, sambar, pulikulambu (a tamarind-based vegetable gravy), rasam (soup made with pepper, garlic and tamarind) and three main vegetable dishes.

The traditional healing practice of Ayurveda categorises foods into sweet, sour, salty, bitter, pungent and astringent; believing that meals should incorporate these six tastes for balance and good health. I was beginning to understand why the set came with so many different elements. We were meant to mix and match to bring out different nuances of flavour for a harmonious meal that was still exciting to the tastebuds.

Volunteers worked with the Egyptian Red Crescent (ERC) to pack hundreds of parcels containing basic food items such as rice, pasta, flour, salt, oil, tuna, tomato paste, biscuits and jam. These parcels were then transported to Gaza in trucks. 

"One pack will keep one family sustained for one week … we managed to pack 500 of these packs and if you extrapolate that out, that’s going to impact close to 2,000 people," he said, describing it as a drop in the ocean in terms of the supplies that are needed.