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02:42It's a real honor and a pleasure to see this event for the third year.
02:48We'd like to congratulate Blitz exhibition, Srikant, Hitex for supporting it, Mr. Srikant and the entire organizing committee of Food
03:00FM.
03:01For the first time in my life, I've seen so many chefs.
03:05I think in all my life put together also, I wouldn't have seen so many chefs.
03:09It's nice to see people who actually give us a lot of pleasure and help from behind the scenes come
03:15out in front.
03:16It's an honor and a pleasure to see all of you.
03:19Thank you very much.
03:21As a person, I look at nutrition and it's good to see ICMR talk about millets.
03:29It's good to talk about chefs talking about understanding the processes behind.
03:37My only suggestion would be if chefs can also be learning about nutrition a lot more.
03:46Because today when we look at India as a country, we have our challenges and many of it are related
03:53to sedentary lifestyles and food plays an important part of it.
04:00Unfortunately, in the last, say 40-50 years, what actually was very good in our ecosystem, millets were good, we
04:11dropped them.
04:12A2 milk was good, we dropped them.
04:15We had great vegetables, we dropped them.
04:18We had great fruits, we dropped them.
04:20And today, unfortunately, we don't have much of our native species of fruits, vegetables and millets and seeds and grains
04:32available with us.
04:33So much so that genetically modified varieties of food are what have taken the bigger step.
04:43So I think it's very important to reclaim that.
04:47Today, we say, today with research and science, they are saying that guava is very healthy or a sitafal is
04:55very healthy.
04:56But there was a time when people would go and spend enormous amounts of money to find a kiwi or
05:02a strawberry and say that these are nutritious foods.
05:07Unfortunately, that's not the case.
05:10An apple a day keeps the doctor away, they said, but they never spoke about Indian foods.
05:16Almonds from California were supposed to be healthy, but Indian fruits and vegetables were actually put to the side.
05:22It's, I think, very important that we start to recognize what we have.
05:27We start to recognize food, what we have.
05:30When I go abroad, I find it a big challenge that we have North Indian food taken over.
05:40So, Tikka masala seems to be the most important food, but there's such great foods in our place.
05:46I would never eat any of that food when I have a choice of eating a Telangana or Ayan Sima
05:52or an Andhra food or a Kannadiga or a Chennai food.
05:55And I think South Indian foods have such great variety, taste and also nutrition.
06:02It's impossible how we've missed that in the last few years.
06:05It's important to reclaim that space.
06:08The soft power which food has, I think, has to be reclaimed.
06:12The power which the chefs have has to be showcased and the food processing industry needs to get better so
06:23that the freshness and nutrition of the produce is actually reaching to the people on the plate.
06:31It's very important that these things do happen.
06:35Affairs like these should continue.
06:37Food affair is one of such which I believe does very good to bring all the people together.
06:46And to all the students who are here, to all the chefs who have taken time out from their schedule
06:52to come and encourage the youngsters and be part of such an event.
06:57I congratulate all of you for this wonderful initiative, wonderful support.
07:04I really congratulate Kata for this initiative.
07:08It's a great initiative and I hope more and more people come to give not good food but nutritious and
07:18healthy Indians for the future.
07:21Thank you very much and I wish you all the very best.
07:24We are on third edition of Food Affairs.
07:28So where do I begin?
07:30Food is a good start.
07:33No, they don't.
07:34They are in a need of a family today.
07:37They are in a happy family, healthy family.
07:42It is a journey to people.
07:43That journey has created an ecosystem through.
07:47And we get to those opportunities.
07:51Blitz exhibition, Food Affair and Shrikanti Garu.
07:55I want to really give a big hand to them and thank you very much.
08:11So, I want to thank once again the organizers, the chefs, the collaboration, the very good
08:20marriage.
08:21I want to thank you for the wonderful work of the government.
08:34From last year's, the government is very important to know a lot of protein.
08:42The food is very important.
08:44It's a natural approach to our children.
08:46Today we have a great time to participate in Food Affair 3rd edition.
08:54We have a great time to participate in the food industry.
08:59We have a great time to participate in the food industry.
09:04We have a great time to participate in these events.
09:06We have a great time to participate in the food industry.
09:13We have a great time to participate in food industry.
09:19We have a great time to participate in the food industry as well.
09:20Our most popular food industry is for the world world.
09:27michael, I think, was the first time to trabajo in Food Affair 3rd edition.
09:29I haven't found a lot of celebrity chefs yet.
09:30and students. This interaction is definitely a lot of help from the industry.
09:37The end customer has a lot of benefit from Elanti events.
09:43The food processing industry is one of the top states in the country.
10:03I congratulate Glitz exhibitions and also High Techs for doing those events.
10:10The culinary association of Telangana and Andhra Pradesh was a wonderful support.
10:17We are here in the third edition of the July 2nd.
10:23We are here at the food exhibitors.
10:26We are here at Telangana and Andhra chef's reception.
10:32We are here at the chef's demo, chef's competitions and seminars.
10:38We are here at the entry free.
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