Life style

Purest food on earth?

Published

3 years ago

2022/11/20

Ghee had fallen out of favour as saturated fats were considered unhealthy. But now, Indians are finding their way back to this ingredient that’s so integral to their cuisine.

Indian food author Kalyan Karmakar is making up for lost time. Today, he enjoys the subtle touch of ghee in many of his favourite Bengali dishes, adding it to steamed rice with fried kaatla fish (Indian carp) for ghee bhaat, and swirling it into phyaana bhaat, a one-pot rice dish cooked with its own starch, mashed potato and a boiled egg. Even his khichuri (also spelled khichdi), a comforting rice and lentil porridge Karmakar associates with rainy days, is incomplete without the ubiquitous fat.

But it wasn’t always like this.

“I belong to the set of people who grew up under the impression that ghee is unhealthy and [I am] now making up for it,” he said, “It’s [essentially] the purest food on Earth.”

For millennia, ghee has been a venerated staple of the subcontinental diet, but it fell out of favour a few decades ago when saturated fats were largely considered to be unhealthy. But more recently, as the thinking around saturated fats is shifting globally, Indians are finding their own way back to this ingredient that’s so integral to their cuisine.

For Karmakar, a renewed interest in ghee is emblematic of a return-to-basics movement in India, which was years in the making but fast-tracked during the pandemic, when “people started being more mindful about their food”, he explained. This movement is also part of an overall trend towards “slow food”. In keeping with the movement’s philosophy, ghee can be produced locally (even at home) and has inextricable cultural ties.

Making ghee is a labour of love for Nitin Ahir, co-founder of GirOrganic, a dairy farm and ghee producer in the city of Surat in the west Indian state of Gujarat. Instead of using imported cow breeds like Jersey, Holstein and Friesian like mass producers do, he gets his milk from his herd of Gir cows, an Indian-born breed native to the Gir hills and forests of the Kathiawar Peninsula. He allows his cows to graze openly on grass and makes sure that calves have their rightful first share of their mothers’ milk before milking.

His A2 ghee, a type of ghee that is considered nutritionally superior, is made via the “bilona method” in which a small motor-operated machine moves clockwise and anti-clockwise mimicking the traditional motion of a handheld wooden churner, a process that he admits “isn’t the most cost-effective and resists large scale production”. Nevertheless, he estimates he’s witnessed a 25-30% increase in demand for his ghee since the pandemic began.

At a basic level, ghee is a type of clarified butter believed to have originated in India as a way to preserve butter from going rancid in the hot climate. Churned cream or butter is simmered slowly until the moisture evaporates and any browned milk solids are removed, resulting in a sumptuously rich, fragrant and nutty fat.For many Indians, however, ghee is historically something more sacred than just a cooking fat.

“Ghee is the final and purest form of milk – the last extract,” said author and food historian Pritha Sen. “It was considered the purest offering to the gods and the medium by which prayers were carried to the heavens.”

Its history dates back millennia. “Paeans to ghee are found in the Rig Veda, a collection of ancient hymns and prayers dating back nearly 4,000 years,” explained Colleen Taylor Sen, a Chicago-based food historian and author of Feasts and Fasts: A History of Food in India. “According to legend, Prajapati, lord of the creatures, rubbed his hands together to create the first ghee, which he poured into flames to create his children.”

Ghee is also deeply woven into the fabric of Indian culture. Traditionally, Hindus pour ghee into fire at marriages, funerals and other ceremonies as it is believed to be auspicious. In Ayurveda, a traditional Indian system of medicine, Ghee is considered a virtual panacea. And its wholesome qualities have been embraced by generations of mothers and grandmothers.

For US-based food author Sandeepa Mukherjee Datta, who runs Bong Mom’s Cookbook, choosing ghee when it was time to introduce fat and oil to her babies was a no-brainer. “[It’s] good fat, to give the young bones and brain nourishment and vitamins,” she said.

Her mother took things a step further, insisting on nothing but homemade ghee. “She would make small jars of ghee and send it for her granddaughters with anyone who was flying across the Atlantic,” said Datta. “That ghee was pure and tasted like a gift from heaven.”

“That ghee was pure and tasted like a gift from heaven.”

“Ghee is not only a medium to cook and fry food,” said Datta. “Before the advent of fancy cereals and oats, every Bengali child was unified by the same breakfast dish on school mornings.” The dish, ghee-alu sheddho-bhaat (ghee-mashed potatoes-rice), she explained, is almost Bengal’s unofficial state food. “In those days, before carbs and fat got a bad rap, mothers felt this dish was the right balance to fortify their children throughout the day.”

That “bad rap” – due to claims that saturated fats are bad for heart health – affected ghee, which has up to 50-70% saturated fat. For a few decades, consuming ghee fell out of favour in India. In the 1980s, vegetable oils were heavily promoted by the industry, and as vegetable oil consumption went up, ghee consumption went down. “The advertising would really shake you up,” he said. “The urban and Western exposed population began looking down on traditional oils and using the vegetable oil.”

With time, the neutral flavour of refined vegetable oil became the norm – and ghee the exception.

“The whole fat conversation from the 1980s onwards was out to make saturated fats [the villain] – fortunately, we understand the fat and cholesterol space better now,” said celebrity chef Ranveer Brar, an author, restaurateur and MasterChef India judge.

While experts still advise against a high-fat diet, some have begun to mellow their stance on the overall risks of saturated fat. And thanks partly to the high fat keto diet craze, ghee’s popularity has soared in countries like the US.

However, the West’s newfound interest in ghee may be somewhat misguided. For one thing, much is made of ghee’s high smoke point, which passionate advocates extoll for its ability to withstand higher temperatures than butter. But according to Brar, the objective of cooking with ghee “isn’t to get to smoking temperature in the first place; [it’s] just to a point of extracting the flavours.”

Furthermore, in India, ghee is not consumed in copious amounts for a quick-fix or to help stick to lower carb macros (due to the fat’s satiating effect). Instead, the traditional approach to ghee is one of moderation, harmony and grace. Here, the pale yellow, crumbly fat isn’t just blitzed into coffee; it stars as a final touch to dishes, moving slowly as small dollops of it are transformed by heat into a molten gold liquid, settling into every mouthful.

So how is ghee best used? Brar recommends using ghee with lentils or in dishes with pronounced lactic notes, such as yoghourt-based curries, like korma. “Start with a light smear on your soups in winter, on your pita or flatbread. [Then] you can use it for marinating and tempering. [Eventually], it becomes an essential part of the [overall] bouquet that you inhale,” Brar said.

Chef Manish Mehrotra, culinary director of Indian Accent restaurants and part of the Old World Hospitality group for the past 22 years, said it was important to him when setting a menu to include recipes paying homage to the unique flavour of ghee. He is confident the world is coming to understand his country’s cuisine and recognise its “authentic” tastes. One of Mehrotra’s signature dishes is ghee roast mutton boti (savoury chunks of flavourful meat), “The ghee imparts this smoky-sweet flavour. It’s one of our best-sellers,” he said.

Chef Nikita Rao of Mumbai’s Ekaa restaurant believes in celebrating the distinctive nature of each ingredient. “It’s ingredient-driven fine-dining,” she said. With such concerted focus on the food itself, she explained how the ethos behind using ghee in a recipe is allowing it to assimilate and let other components sing. Her Morning Glory salad with tamarind dressing, for instance, is topped with homemade creme fraiche and a tempering of ghee, curry leaves and fiery resham patti chillies. “The tempering is less than 10% of the entire salad, but people absolutely love it, and buffalo ghee complements the entire dish.”

Ultimately, understanding ghee means understanding a collective Indian identity, an approach to food that is cohesive, holistic and balanced – and one where ghee isn’t a piecemeal part or overpowering presence. And when ghee is understood for its true essence, good things are sure to follow.

Brar always has ghee within arm’s distance of his stovetop. As he said, “I’ve grown up with my grandma’s chunni [scarf or stole] and the whole house smelling of ghee. When I reach for ghee, I’m searching for more than just a fat. I’m reaching out for my childhood.” – BBC

All News Advertisement

Life style

The power of being heard, with psychologist Anita Sharma

Published

3 days ago

2026/01/4

Thilina Walpola

Anita Sharma is from Singapore and holds a Bachelors Degree in Psychology and a Masters Degree in Clinical and Health Psychology

Anita Sharma is a psychologist, who approaches the human mind with equal measures of empathy and insight. Known for her calm presence and thoughtful perspectives, she works closely with individuals navigating anxiety, relationship, trauma and the quiet emotional struggles that often go unseen. With experience working with individuals, couples and families, she has built a reputation for helping people navigate emotional challenges with clarity. Compassion and confidence. Anita Sharma stands as a reassuring voice bridging science, sensitivity and cultural understanding.

What inspired you to pursue a career in psychology?

I was inspired to pursue a career in psychology because I have always been curious about how people think and behave, especially when observing the world around us today. With so much happening in society, I often found myself wondering why people responded differently to similar situations and what influenced their choices, emotions, and behaviours. Psychology allows me to explore these questions on a deeper level and understand how factors like the environment, experiences, and social pressures shape a person’s behaviour. This interest motivated me to want to better understand others and eventually use that knowledge to make a positive impact.

How has your journey been as a psychologist? Have you faced unique challenges?

My journey as a woman in this field has required a lot of resilience and self-belief. In a world that is not always kind, there have been moments where certain spaces felt intimidating, but I chose to turn those experiences into strength rather than allow it to limit me. Instead of shrinking myself, I learned to speak up and trust my inner voice. These challenges have shaped my confidence, sharpened my perspective, and reinforced my commitment to the field.

What areas of psychology Do you specialise in and why did you choose them?

I specialize in counselling, focusing on people experiencing depression and anxiety, as well as adolescents, couples, and individuals recovering from surgery. I chose this area because I’m passionate about helping people go through life’s challenges. Supporting adolescents allows me to guide young people through critical stages of growth, counselling couples strengthens relationships, and working with individual’s post-surgery helps them cope emotionally and adjust to major life changes. Overall, this field lets me make a meaningful impact on people’s mental and emotional well-being.

How Do you approach therapy or counselling with clients facing anxiety or depression or trauma?

When working with clients facing anxiety, depression, or trauma, I approach therapy with empathy and patience. I start by creating a safe, non-judgmental space where clients feel heard and understood. I focus on understanding their experiences, thoughts, and feelings, and together we identify coping strategies and goals that are realistic and meaningful for them.

In your opinion, what are the most promising mental health challenges facing women and men?

In my opinion, some of the most pressing mental health challenges today revolve around stress, anxiety, depression, and the pressures of balancing personal and professional life. For women in particular, societal expectations, gender bias, and body image pressures can take a significant toll. Women are often expected to excel at work, manage family responsibilities, maintain social roles, and meet certain standards of weight and beauty appearances. Society frequently makes remarks or judgments about women’s bodies and looks, which lowers their self-esteem. Men also face challenges, like societal pressure to suppress emotions, which can lead to untreated stress or depression. Addressing these challenges requires awareness, supportive environments, and access to mental health resources

What role do you think society can play in reducing stigma around therapy and counselling?

Society plays a crucial role in reducing the stigma around therapy and counselling. By openly talking about mental health, sharing personal experiences, and normalizing seeking support, we can challenge the idea that needing help is a sign of weakness. Media, workplaces, schools, and communities all have a part to play in creating safe, supportive environments where people feel comfortable accessing mental health care. Education and awareness campaigns can also help people understand that therapy isn’t just for crises

Psychology can be emotionally demanding. How do you maintain your own mental health and balance work like pressures?

Psychology can definitely be emotionally demanding and it’s not a field that is suited for everyone. Maintaining my own mental health is a priority. I make a deliberate effort to detach from work at the end of the day, which allows me to process my own emotions and recharge. I also practice regular self-care, such as meditation, listening to music, and spending time with my family. Seeking supervision and peer support helps me gain perspective on challenging cases, ensuring I don’t carry that emotional weight alone

Would you say has been your most rewarding experience as a Psychologist?

Looking back, the most rewarding part of my work in psychology is hearing a client say, ‘I feel so much better after speaking to you.’ In those moments, I’m reminded that simply being present, listening without judgment, and offering support can truly make a difference in someone’s life. Knowing that I’ve helped someone feel lighter, more understood, or more hopeful is incredibly fulfilling and just reinforces why I chose this profession.

Where privacy and social perceptions matter greatly. How do you help individuals feel safe and comfortable seeking psychological support?

In a close-knit society where privacy and social perceptions are deeply valued, some women face pressures from traditional family expectations, including arranged marriages and strict cultural norms. To help them feel safe seeking psychological support, I focus on creating a space built on trust and understanding. For many, it’s the first time they can truly voice their thoughts and emotions, and helping them express themselves is incredibly empowering. By being sensitive to their cultural and societal context, I guide them towards confidence, emotional relief, and the belief that their feelings matter.

Ultimately, I hope this helps people understand the importance of mental wellbeing and seeking support when needed. I believe that at some stage, everyone can benefit from counselling. It’s not just for when you face a problem, seeking support can help you understand yourself better, manage challenges, and grow stronger. Life is always changing and nothing stays the same forever. By taking steps to care for our minds, we can move forward with clarity, courage, and a sense of inner balance, trusting that even difficult moments will pass.

By Zanita Careem ✍️

Life style

New era of wellness

Published

3 days ago

2026/01/4

Thilina Walpola

Tranquil and tropical with a rugged beauty and temperate climate, Sri Lanka’s south coast is blessed with a naturally restorative environment. On a rocky outcrop overlooking a secluded cove of golden sand, Anantara Peace Haven Tangalle Resort harnesses the nurturing qualities of its shoreline home to create a sophisticated oasis of soothing and renewal.

Entering its second decade, the resort has announced a fresh expansion of its Anantara Spa menu, enriching an already extensive range of traditional and modern therapies. Anantara Peace Haven Tangalle Resort now hosts the region’s only spa overseen by three resident Ayurveda doctors. Led by Head Ayurvedic DoctorBhagya Wellapilli, these qualified medical officers work alongside accomplished practitioners in immaculate facilities, ensuring authentic and effective experiences, delivered by the safest hands.

In addition to enhancing its wellness team, the resort has also launched the pioneering Ayurvedic beauty sanctuary, Ayu Lavanaya. Named from the Sanskrit words Ayu (life) and Lavanaya (grace), the sanctuary is a modern reimagination of a quintessential Ayurvedic parlour. It aligns physical care with deeper wellbeing through timeless rituals and ancient wisdom. Offered in a new space within the lush, floral environs of Anantara Spa, each meditative treatment at Ayu Lavanaya is formulated for immediate results and long-lasting benefits.

Signature therapies complement a full menu of Ayurvedic manicures, pedicures and eye rituals. The brightening and firming Kumkumadi Royal Facial uses the esteemed Kumkumadi oil to leave skin supple and luminous. The Kesha Revive Hair Ritual pairs a lime and onion extract head massage with warm triphala therapy to relieve tension, fortify roots and boost scalp health. The 120-minute Prana Radiance Ritual detoxifies the senses and rejuvenates vital energies through carefully crafted steps that promote release, balance and renewal. Also available are Abhyanga massages, Pizhichil Kerala-style oil baths, Sweda thermal infusions and more.

Beyond Ayurveda, the award-winning Anantara Spa has also introduced four specially curated aromatic massages, showcasing the sensory potency of the island’s indigenous ingredients. Melt away stress and tension with a Four Hand Massage in which two skilled therapists work in perfect synchronicity to induce profound relaxation. Invoking the natural healing of the ocean, a unique Seashell Massage releases muscles and improves circulation by moving polished shells in graceful, flowing strokes across the body.

Age is no barrier to bliss at Anantara Spa with tailored 30-minute Kids’ Massages for ages four to 12. Using light pressure and natural coconut oils, these gentle treatments support healthy care for growing bodies. For mums-to-be, a 60-minute Pregnancy Massage eases the back, neck, and shoulders, reducing swelling and assisting sleep to boost comfort for mother and baby throughout their shared journey.

Yoga sessions by the sea, a state-of-the-art fitness centre, and nutrient-rich menus augment all therapies and treatments, maximising every benefit and laying the foundation for long-term vitality. For more intensive healing, five-day programmes focus on inner harmony, deep sleep, natural weight management, or holistic detox and rebuilding.

“Since our doors opened, we have been honoured to continue and grow Sri Lanka’s long-lasting tradition of Ayurvedic practices and natural wellness,” said Erik Billgren, General Manager at Anantara Peace Haven Tangalle Resort. “By expanding our spa menu and opening the exciting Ayu Lavanaya sanctuary, we are proud to set a new benchmark in holistic healing for every treasured guest.”

“As a fully-trained Ayurvedic Doctor, I understand the importance of fostering a calm and welcoming environment in which guests can feel completely comfortable,” added Ms Wellapilli, Head Doctor at Anantara Peace Haven Tangalle Resort. “By offering this alongside an extensive menu of expertly delivered rituals, we are excited to redefine the possibilities for soothing stays on Sri Lanka’s beautiful south coast – now, and for many years to come.”

Life style

ITC Ratnadipa awarded prestigious 5-Star classification by Sri Lanka Tourism Development Authority

Published

3 days ago

2026/01/4

Thilina Walpola

ITC team together with SLTDA and SLTPB Officials

ITC Ratnadipa has been awarded the coveted 5-Star Classification Certificate by the Sri Lanka Tourism Development Authority (SLTDA), reaffirming its commitment to delivering world-class hospitality and sustainable luxury.

The certificate was formally presented by Mr. Buddhika Hewawasam, Chairman of SLTDA & SLTPB, and accepted by Mr. Keenan McKenzie, Area Manager – Sri Lanka and General Manager of ITC Ratnadipa.

General Manager, Keenan McKenzie accepting the Certificate from Buddhika Hewawasam from SLTPB

The ceremony was attended by several distinguished officials and industry leaders, including, Board Member, SLTDA; Mrs. Malkanthi Rajapaksha, Director – Standards & Quality Assurance, SLTDA; and Mr. Trevine Gomas, Chairman, Hotels’ Classification Committee. Their presence underscored the significance of this milestone for Sri Lanka’s hospitality sector.

ITC Ratnadipa, a Luxury Collection Hotel, opened its doors in Colombo, Sri Lanka, on April 25, 2024, introducing a new benchmark in responsible luxury and sustainability-driven hospitality. Since its inception, the hotel has been committed to offering exceptional experiences that blend opulence with environmental stewardship.

Addressing the gathering, Mr. Keenan McKenzie stated:

“We are grateful to the Sri Lanka Tourism Development Authority and the Hotels’ Classification Committee for their guidance and trust, and to our partners and stakeholders for their continued support. This milestone strengthens our resolve to elevate Sri Lanka’s hospitality landscape while delivering responsible luxury rooted in sustainability.”

This recognition underscores ITC Ratnadipa’s dedication to excellence, sustainability, and its vision to redefine luxury hospitality in Sri Lanka.