Who said healthy eating needs to be boring?

Source : Nirankar Restaurat

 Our focus at Health is eating delicious, fresh, whole foods to be healthy all your life. We also strive to bring you the best, most delicious  and well cooked food for your  nutrition and health. Eating healthy is an important component to living a long and healthy life. But what we want you to understand is that any healthy diet also allows for some indulgence. Although changing your lifestyle can be challenging, we are here as your personal resource, only a click away from great Indian Food in Melbourne.

The taste at Nirankar extends well beyond the food. Sophistication, spaciousness and friendly, attentive service are the order of the day. We have an excellent wine list and a metropolitan feel.

At Nirankar, we strive to always use the freshest produce, and give the best value for money. We pride ourselves on our vast array of dishes, combining various herbs & spices which create tastes and aromas that are diverse and unusual, from fiery hot to delicately sublime.

For Online Booking (Melbourne & Brunswick):http://nirankar.com.au

Book by Call (Melbourne) : 9642 1995

Book by Call (Brunswick) : 9387 0066

Or Mail us at : nirankar@bigpond.com

Come and savour the difference and may Nirankar (Eternal Bliss) always be with you.


Posted By : Best Indian Restaurant in Melbourne

Food Hygiene

Source : Indian Restaurant Melbourne

Food hygiene is a broad term used to describe the preservation and preparation of foods in a manner that ensures the food is safe for human consumption. This process of kitchen safety includes proper storage of fooditems prior to use, maintaining a clean environment when preparing the food, and making sure that all serving dishes are clean and free of bacteria that could lead to some type of contamination.

The food storage aspect of food hygiene is focused on maintaining the quality of the food, so that it will be fresh when used in different recipes. With dry goods, proper food hygiene calls for placing items such as sugar or flour in airtight containers that are clean and dry. The containers are then placed into a pantry or reside on a kitchen counter where they are relatively safe from humidity and extreme temperatures.

Posted By : Indian restaurant brunswick

Cumin in Indian Food

Source : Best Indian Restaurant Brunswick

Cumin, as used traditionally, is the seed of Cuminum cyminum. The seeds look very similar to fennel seeds but are darker and smaller than fennel seeds. Cumin is also very similar to caraway seeds but cumin is larger and lighter that caraway seeds. Cumin is known as Jeera in Hindi. Cumin
is widely used in Indian, Thai and Mexican recipes.

Cumin seeds have a very strong, bitter taste which is attributed to the abundance of essential oils. One of the main components is cuminaldehyde (4-isopropylbenzaldehyde).
Cumin has a strong anti-bacterial activity and has been shown to be effective against-

• Helicobacter pylori (Bacteria known to cause ulcers),
• Bacteria known to cause plant and mushroom disease, and
• Bacteria known to cause human infections.

Cumin seeds when administered with known carcinogens (agents capable of causing cancer) to either mouse or rats offered significant protection against cancer.
Extracts of cumin seeds showed an increase in gastric secretions. When rats were administered ethanol and thermally oxidised oil, they showed significant hepatotoxicity, in that; there was an increase in the levels of both cholesterol and triglycerides. This hepatotoxicity was reduced significantly in rats given cumin.
Studies focusing on diabetes have shown significant anti diabetic effect of cumin seeds.
Cumin seeds have been shown to have some anti-oxidative power. There have been studies done to show that cumin seeds can prevent oxidation of sunflower oil and hence reduce rancidity of oil.

Posted by : Best Indian Restaurant Melbourne

Cinnamon,Mustard Seeds and Currey Leaves in Indian food

Cinnamon

Source : Best Restaurant Brunswick

Cinnamon (Cinnamomum verum or Cinnamomum zeylanicum) is a small evergreen, belonging to the family Lauraceae, native to Sri Lanka and Southern India. The bark of this tree is widely used as a spice. The Cinnamon which is most commonly used in Indian homes, is actually a close relative of Cinnamomum verum known as Cassia (Cinnamomum aromaticum or Cinnamomum cassia). It is an evergreen tree native to southern China and mainland Southeast Asia.

Cinnamon has only the thin inner bark and hence is fine and crumbly. Cassia, on the other hand, has all of the layers of the bark and therefore is hard and woody. For the purpose of this essay, I will mention the uses forCinnamomum verum only.

Cinnamon has been shown to be effective in the management of Diabetesespecially the Type 2 diabetes. Cinnamon can also be used in blood pressure management. Caveat: Post-Menopausal women may not benefit by using cinnamon for their diabetes.

Numerous papers cite the use of cinnamon as anti-microbial and anti-fungal. Cinnamon is especially useful for preventing the growth of germs, which cause food spoilage. Cinnamon oil has shown the potential to be used as a fungicide in agriculture. It can also be used to prevent the browning of cut lettuce.

Cinnamon has some anti-oxidative and anti-cancer properties.Cinnamon oil may be used to treat Head louse, a common pest problem in children.

WARNING: FOR PREGNANT LADIES: Cinnamon oil was shown to have a negative effect on mouse embryos.

GENERAL: Cinnamon has been shown to have caused severe allergic reactions and inflammotory disorders in some cases.

Posted by : Indian Cuisine Brunswick

Mustard Seeds

Source : Best Restaurant Melbourne

Mustard seeds are small spherical and black, brown or yellow in color. The black seeds (Brassica nigra) are from the Middle East, the brown seeds (Brassica juncea) come from India, and the yellow mustards seeds (Brassica alba) come from the Mediterranean countries. Most Indian recipes use mustard seeds as the starting ingredient. They are added to hot oil and are ready when they start to crackle.

Mustard seeds have been found to have some anti-cancer and anti-oxidative properties.

Anti-diabetic properties of mustard seeds have been well documented.

A few papers have also been published to evaluate the cholesterol lowering effects of mustard seeds. These papers are significant because almost all Indian recipes containing coconut, a fruit high in saturated fats that elevate blood cholesterol levels, contain mustard seeds and curry leaves, both of which have been found to reduce cholesterol.

One of the most unusual properties of the mustard plant that has recently come into focus is its ability to decontaminate soil of heavy metals.

Posted by : Best Indian Restaurant in Burnswick

Curry Leaves

Source : Indian food in australia

Curry Leaves come from a tropical plant named Murraya koenigii. They are widely used in India and Sri Lanka in gravies, chutneys, and vegetable preparations, especially the ones with coconut. Curry plant is easy to grow at home and most Indian households will have one in the yard.

It is interesting to read about some of the studies performed to elucidate the hypoglycemic effect of curry leaves and also its anti-diabetic effect. These studies especially become important in the light of the fact that curry leaves are commonly used in recipes containing coconut. Also in view of this fact, it is also very important to know that studies have been done to understand the role of curry leaves in reducing blood cholesterol levels.
There has been a study done on frog hearts, which concludes that curry leaf extract can positively affect heart muscle contraction.
Some studies have been performed to show that curry leaves can kill cancerous cells and thus may help in reducing the tumor sizes.
Numerous studies have been performed which conclude positively thatcurry leaves are anti-oxidative in nature.
A study has also been performed to check the anti-trichomonal activity of curry leaves. Trichomoniasis is a sexually transmitted disease.

Posted By : Indian Restaurant in Melbourne

Clove

Clove

Source : best Restaurant brunswick

Clove (Syzygium aromaticum) is a dried flower bud of a tree belonging to the Myrtaceae family. The tree is commonly grown in Indonesia, Madagascar, India and Sri Lanka. Clove is used as a spice worldwide and the essential oil of clove is used in aromatherapy. In India, clove is used in North Indian curries and South Indian biryanis. Clove's essential oil is also used to relieve toothaches.

Clove has been shown to have anti-bacterial and anti-fungal activity. The anti-bacterial activity has been shown for wide variety of bacteria including, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Salmonella choleraesuis. Anti-fungal activity has been seen against both yeast (Candida albicans) and mold (Aspergillus flavus, Aspergillus niger). A few studies also show that clove extracts can be used to prevent plant diseases caused by bacteria.
Another use of clove in dental care, in addition to relieving toothache, is its inhibitory
activity against oral pathogens. Clove has also been shown to have the following activity against disease causing agents-

• Inhibitory activity against Trypanosoma cruzi, known to cause Chagas disease
• Inhibitory activity against Hepatitis C Virus which causeshepatitis infection
• Prophylactic activity against Cytomegalovirus, known to cause congenital infections in US
• Anti-Herpes simplex virus type-1 (Anti-HSV-1) in combination with acyclovir. HSV-1 is known to cause the STD, Genital herpes

Numerous studies have been performed to show that clove can be used as a mosquito repellent.
Some studies have been done to show the anti-cancer activity of clove. Clove extract has also been shown to inhibit Helicobacter pyloriknown to cause stomach ulcer.
Anti-oxidative activity of clove has also been elucidated in a few papers.
Clove has been shown to work like insulin and thus may be beneficial indiabetes management.
In male mice, clove has been shown to act like an aphrodisiac.

Posted By : Best Indian cuisine

Benefits of Indian Ingredients - Garlic

Garlic

Garlic is scientifically known as Allium sativum and belongs to the Alliaceae family. Other well-known members of this family include onions, shallots and leeks. Garlic is commonly used around the world for both culinary and medicinal purposes. Garlic is known as ‘Lassan’ in Hindi and is commonly used in curry preparations, chutneys, etc in India. Garlic has a pungent taste and odour.

Garlic's health benefits and medicinal properties have long been known . Garlic has long been considered a herbal "wonder drug", with a reputation in folklore for preventing everything from the common cold and flu to the Plague! It has been used extensively in herbal medicine (phytotherapy, sometimes spelt phitotherapy). Raw garlic is used by some to treat the symptoms of acne and there is some evidence that it can assist in managing high cholesterol levels. It can even be effective as a natural mosquito repellent.

In general, a stronger tasting clove of garlic has more sulphur content and hence more medicinal value it's likely to have. Some people have suggested that organically grown garlic tends towards a higher sulphur level and hence greater benefit to health. In my experience it certainly tastes better so I buy organic whenever possible whether or not it's best for my health.

Modern science has shown that garlic is a powerful natural antibiotic, albeit broad-spectrum rather than targeted. The body does not appear to build up resistance to the garlic, so its positive health benefits continue over time.

We, at Nirankar- The Best Indian restaurant in melbourne, uses Garlic as one of our ingredient for making food more tasty and healthy .

For more information / reservation :

call us on : (03) 9642 4415

mail us : nirankar@bigpond.com

log on : http://www.nirankar.com.au

Posted by : Best Indian Restaurant Brunswick