Source: Tortik Annushka (@tortikannuchka) • Instagram photos and videos
On addictive food
[There’s] research to support if we believe a food is bad for us — if we believe a food is higher in calories — there is a stronger biological drive to eat it.
The closer an emotional relationship is to a particular processed food, the harder it is to break as both the brain and the body view it as hyper-palatable, experiencing a big sensory explosion each time the food is consumed.
We’re so obsessed with what’s in our food and whether it’s going to kill us or cure us; it takes away enjoyment and drives us to crave the food more because we’re never really allowing ourselves to have the full enjoyment and experience of it.
Source: Am I a Potato Chip Addict or a Victim of Food Science? | by Sabrina Medora | Aug, 2020 | Heated
On origins of Kedgeree
Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichri.
Source: Kedgeree – Wikipedia
Reclaiming Indian Food from the White Gaze
It’s become so trendy to remove Indian food from its cultural context — the New York Times’ masoor dal recipe includes sweet potatoes, which would alarm any auntie — that it’s hard to know what’s authentic as someone who’s still learning.