“I want people to understand their food. We’re a city of Biryani and Haleem. But do we know how our Biryani is cooked? A lot of restaurants use Ajinomoto, which adds the
colour and tangy
flavour to the rice. I did an experiment a few months ago. I made two kinds of Biryani – one with Ajinomoto and one without. I served it to a few people without telling them anything about the dish, except that it’s Biryani. You’ll be surprised to know that everybody who tasted Biryani without the Japanese seasoning got up and said it wasn’t the authentic Hyderabadi Dum Biryani. Such is the state of our food habits. We’re so used to eat food with a particular seasoning that we can’t do without it. Much of the population already suffers from diabetes and obesity. If we don’t check the food we eat, it’ll get worse. I want to bring out a change in this and make people aware of what they’re eating and how it affects their body.”

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