​Chef Sanjeev Kapoor’s decision to wear his chef’s whites at Rashtrapati Bhavan is a powerful testament to the deep connection between what we do and who we are. (Source: Express archive photo). Celebrated chef Sanjeev Kapoor recently revisited a defining moment from his life in his video series Kahani Khazana, reflecting on what it meant to receive the Padma Shri in 2017—not just as an individual honour, but as a representation of his profession. While the award marked a proud milestone, what stood out was his insistence on wearing his chef’s uniform at the ceremony, despite being advised against it by protocol.. Speaking about his journey, he emphasised how deeply connected he is to his professional identity. He said, “Mujhe aapne Padma Shri ka award nahi dena, to na dijiye ga. (If you do not wish to give me the Padma Shri award, then please don’t give it.)”. He continues, “Jitne saal maine ek hotel mein kaam kiya, as a chef. Har roz poori uniform pehen kar main kaam par hota tha. Jaise jaise TV shuru kiya, sabse pehle chef’s cap gaayab ho gayi, ki frame theek nahi banta hai. Dheere dheere ki thoda casual look dene ke liye aap normal shirt wagairah pehne hain. Mujhe lagta hai ki jo chef ki uniform hai, usmein pride hai, usmein garv hai. Aur shayad isi wajah se aaj chefs yahan tak pahunch paaye hain. (For all the years I worked in a hotel as a chef, I wore my full uniform every single day at work. As I started working on TV, the chef’s cap was the first to disappear because it didn’t fit the frame. Gradually, I was asked to wear normal shirts to create a more casual look. I feel that the chef’s uniform carries pride and honour, and perhaps that is why chefs have reached where they are today.). When it came to receiving the Padma Shri, he was initially told to follow a dress protocol. “Jab Padma Shri ki baari aayi, mujhe kaha gaya ki aisa precedent nahi hai, aapko national dress mein aana padega. Maine kaha ye mera profession hai, to aap please mujhe ye allow kijiye. Mujhe mana kar diya gaya ki nahi. (When it was time for the Padma Shri, I was told there is no such precedent, and I would have to come in national dress. I said this is my profession, so please allow me this, but I was refused.)”. He revealed that he had asserted he would show up in his chef’s uniform and be okay with not receiving the award because of it. “Main pahucha Rashtrapati Bhavan, bina kisi behas ke, bina kisi problem ke, mujhe Padma Shri mila aur is uniform mein. Kyunki mujhe lagta hai, ye jo Padma Shri tha aur hai, wo sirf mere liye nahi, poori chef community ke liye hai. (I reached Rashtrapati Bhavan, and without any argument or problem, I received the Padma Shri in my uniform. Because I feel this Padma Shri was not just for me, but for the entire chef community.)”. His experience raises larger questions about how people view their professions, the symbols that represent their work, and the role of identity and pride in shaping personal and  

 ​Bengaluru or Chennai sambar? Food delivery platform Zomato sparked debate recently with its viral X post siding with Bengaluru over Chennai after the Royal Challengers Bengaluru defeated the Chennai Super Kings in the latest Indian Premier League 2026 match at the M. Chinnaswamy Stadium in Bengaluru. However, social media didn’t take it lightly. One wrote, “Careful there. Are you ready to shut your operations in Chennai? Behave like a listed company, not like a street vendor. It’s just a league cricket match after all.”. As calls to boycott the app grew louder on social media, we reached out to experts to understand the nuances of each sambar and what makes them unique.. Sambar varies significantly across South India, and the differences are largely shaped by how it is consumed in each region, according to Vinayak Shah, chef and founder of Foodcraft Hospitality. “In Bengaluru and across Karnataka, the sambar typically has a slightly thicker consistency with a hint of sweetness, often coming from ingredients like jaggery. The spice blend is usually thicker, and the dish is commonly paired with items such as idli, vada, or dosa, so the flavour is built to complement these textures,” Shah said.. DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to.. In Chennai and much of Tamil Nadu, sambar tends to be more fluid in consistency, with a more pronounced tanginess from tamarind and a sharper spice profile, said Shah. “It is frequently served as part of a full meal with rice, so the balance of flavours is adjusted accordingly,” said Shah.. A lot of people make sambar with loads of vegetables (Photo: Wikimedia Commons). The choice of vegetables, the roasting of spices, and even the ratio of dal to liquid can differ between the two styles.. Food historian and academic Pushpesh Pant weighed in on the origins and said that the sambar served in both these cities represents distinct regional variations that can be traced to the influences from the Thanjavur-Maratha reign. Legend has it that sambar was born when Chhatrapati Sambhaji Maharaj visited the Thanjavur court. A royal cook, finding himself without kokum for the traditional amti, turned to tamarind and added vegetables, creating a lentil stew that came to be known as sambar in the king’s honour.. While Chennai sambar is spicier and tart in flavour, owing to the more extensive use of tamarind, paired with a single vegetable like drumstick, brinjal, or pumpkin, Bengaluru sambar offers a milder, sweeter, and aromatic flavour, owing to the use of jaggery and often features a mix of vegetables. “It features a lot of vegetables and even freshly ground pastes rather than just dry sambar powder,” Pant told indianexpress.com.. Story continues below this ad. Mohammed Chef Eliyaz, executive chef at Conrad Bengaluru, concurred, noting that he sees both as two distinct expressions of the same dish. “Bengaluru-style sambar is more rounded and  

 ​Congratulations are in order for Karishma Tanna. The Scoop actor took to Instagram yesterday to announce her pregnancy, sharing a series of pictures with her husband, Varun Bangera, captioning the post: “A little miracle, our greatest gift.” A first for Tanna: she is all set to become a mother at 42 — an age typically considered well beyond the traditionally fertile period. But fertility experts believe motherhood dreams should not be ruled out just yet, and the actor’s example proves so. If you wish to plan a pregnancy in your 40s, here’s a quick guide to what you should keep in mind:. DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.. Mind your fertility window. According to Dr Meghana D Sarvaiya, obstetrician-gynaecologist specialist at Cloudnine Hospital, Mumbai, a woman’s pregnancy window is shorter than that of men, who can even father a child at a later age. “During each ovulatory cycle, the pregnancy rate dips to 5 per cent between 40 and 44, whereas beyond 45 it gets reduced to 1 per cent,” she said.. For any pregnancy to happen, she said, getting the timing right alongside monitoring the fertility window of the female partner regularly is very important. Every woman ovulates only once each menstrual cycle, and anyone with a regular menstrual cycle follows a 28-day cycle.. “The fertility window starts from the ninth day of the previous cycle and lasts till day 18. This window period may vary for each woman depending upon the health conditions. It is during this ‘fertile window’ that an egg is released from the ovary (ovulation), and trying during this time gives you the best chances of getting pregnant,” said Dr Sarvaiya.. She explained that the last day of your fertile window, ovulation, is the phase of your cycle when one of your ovaries releases an egg into a fallopian tube, where it awaits the sperm for fertilisation. “An egg lives for about 12 to 24 hours after being released, and the sperm remain in the female body for 48 to 72 hours,” she said, recommending that couples try regularly at least every alternate day to make the best of this window.. Snapshots from Karishma and Varun’s photoshoot. (Source: Instagram/@karishmaktanna). Take care of your diet. Richa Pendake, founder and CEO of Nutrizoe, added that during preconception and pregnancy, the basic principles of healthy eating remain the same — get plenty of fruits, vegetables, whole grains, lean protein, and healthy fats.. Here’s what you should immediately get done:. Story continues below this ad. The first and most important step is to get a BMI test done, along with tests to identify any underlying medical issues, such as PCOS/PCOD or thyroid issues.. Following this, testing the current levels of iron, protein, calcium, and key vitamins such as D3 and B12 is pivotal.. Based on the diagnosis, a diet plan should be develo  

 ​Can consuming fiber before your main meals help control blood sugar spikes? Diabetologist Dr Parag Jindal recently shared on Instagram that taking one spoonful of psyllium husk (isabgol) can help do just that. “Take one spoon of isabgol in a glass of water. Have it 10 minutes before meals. It acts as a natural fibre and doesn’t spike your blood sugar levels,” said Dr Jindal.. To verify, we asked Dr Vijay Negalur, HOD – diabetology at KIMS Hospitals, Thane, who said that psyllium husk can indeed help manage blood sugar spikes after meals. “It is a type of soluble fibre that absorbs water and forms a gel-like substance in the gut. This slows down the digestion and absorption of carbohydrates, leading to a gradual rise in blood glucose rather than a sharp spike. While it doesn’t replace medication or a structured diet, it can be a useful addition for better blood sugar control,” said Dr Negalur.. DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.. Why is timing important, especially taking it before meals?. Timing makes a noticeable difference. “When taken about 10 to 15 minutes before a meal, psyllium husk lines the digestive tract and helps the body process incoming carbohydrates more slowly. This effect helps reduce the usual rise in blood sugar that follows meals, especially those higher in carbohydrates,” said Dr Negalur.. Who can benefit the most from this habit?. According to Dr Negalur, people with type 2 diabetes, prediabetes, or those who often experience post-meal sugar spikes may benefit the most. “It can also help individuals trying to manage their weight, as the fibre promotes a feeling of fullness and may curb overeating. However, its effectiveness differs from person to person and should be part of a broader lifestyle approach,” said Dr Negalur.. Do you consume isabgol? (Photo: Freepik). How should psyllium husk be taken safely?. It is usually taken by mixing 1 to 2 teaspoons in a glass of water and drinking it right away before it thickens. “Always follow it with another glass of water to avoid choking or digestive problems. Starting with a smaller amount and gradually increasing can help the body adjust and lessen the chance of bloating,” apprised Dr Negalur.. Are there any precautions to keep in mind?. Yes, staying hydrated is important. Dr Negalur said that without enough water, psyllium can cause constipation rather than help it.. View this post on Instagram. “It may also affect the absorption of certain medications if taken too close together, so it’s best to wait at least 1 to 2 hours. People with existing digestive issues or those on multiple medications should talk to their doctor before using it regularly,” said Dr Negalur.. Story continues below this ad. Also Read | Gastroenterologist recommends top 5 fibre-rich foods to keep your gut happy. Psyllium husk is best seen as  

 ​Roja actor Madhoo Shah recently admitted that while growing up, she was a foodie but also did a lot of physical activity. “I was a big foodie because I have always been extremely active. So both things happened simultaneously. Wake up in the morning, run, exercise, and dance and then sit and eat. My mother was a fantastic cook. So, aloo bhaaji, hot chapatis. I never counted calories. I ate, and I danced. I ate, and I played,” Madhoo, 56, said in an interaction with celebrity chef Sheetal Vanjari on her YouTube channel.. However, she admitted that things had changed over the years. “Also, we became a little Westernised. We started going out and eating. We got exposed to different cuisines like Italian, Chinese, and Lebanese, and all that. Suddenly, palate of Indian food…I started exploring the others. Food was not just about food. It became an experience. Going out to different places with different friends. I started cultivating (that habit). Fitness became a thing for me. I realised it is not about how active you are, it is about how much you are eating. I definitely started eating less and less and came to understand the meaning of ‘less is more.’ Nutrition and what you eat are important, but the quantity is important,” said Madhoo, while whipping up an avocado toast.. DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.. Further reflecting on today’s “culture of excess,” she continued, “Today has become a culture of excess. Now, we are always meeting over food. Food has become creativity. Food is about design. When there is so much available at the swipe of a finger, you need to consume less.”. Actor Madhoo’s reflections on her early morning routine and relationship with food highlight an important shift many people experience as they move through different life stages, shared consultant dietitian Garima Goyal.. “During younger years, when physical activity levels are naturally high through activities such as running, dancing and sports, the body tends to burn more energy. This allows individuals to eat more freely without immediately noticing the effects of excess calories. However, as Madhoo pointed out, lifestyle patterns change over time. With age, metabolic rate gradually slows, and physical activity often becomes less intense or less frequent. At the same time, exposure to a wider variety of cuisines, frequent dining out and social gatherings centred around food can lead to increased calorie intake. This combination makes portion awareness increasingly important,” said Goyal.. It’s all about balance (Photo: AI-generated). Her observation that “less is more” reflects a key principle of nutrition science. “Health is not determined only by the type of food consumed but also by the quantity. Even nutritious foods can contribute to weight gain when eaten in excess, while mindful portion