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Summer is finally over! As I write this, the monsoon has covered the entire country, washing grimy cities of their layers of dust, and bringing with it long-awaited cooler climate. It’s time for steaming cups of tea and hot bhajias fresh off the stove! This year, we’ve decided to take a break from traditional Indian-style monsoon goodies. Instead we offer you a range of crisp and crunchy Chinese starters that you can enjoy with equal relish when it’s wet and cold outside! If you are brave enough to venture out in the rain, you will probably be tempted by the chatpata street food that seems even more alluring in this season. There’s no guarantee how hygienic this sort of food is, so instead of risking your health, recreate your favourite street food in your own kitchens. It’s not difficult and you can enjoy it at a leisurely pace at home with a family and friends. Another interesting article is the one on feta cheese. Learn how to make this otherwise expensive cheese at home and use it in preparations ranging from salads to sandwiches. While you’re on a culinary spree, make sure your spice rack is well stocked. You can’t cook Indian food without spices like cardamom and cinnamon, among others. In this issue we introduce you to these two spices, both of which not only lend immense flavour and aroma to food, but also have many health benefits. Meanwhile, if you have school-going children, you are probably faced with the eternal dilemma of how to satiate their endless hunger pangs. We suggest innovative and attractive options that you can pop into their tiffin boxes or have ready for them when they take a break in their regular routine. Stay healthy through the season. Don’t give in to temptations indiscriminately and then skip meals to make up! It’s a good idea to eat a low cal, healthy meal at lunch time – try and catch up on your requirement for nutrients at this time, so you can go easy on calorie-laden food later in the day. My nutritionist has put together some suggestions to inspire you! All our regular features are in this issue as well – enjoy them as usual! Before I sign off, I would like to thank our contributors - Naini, Nupur, Swati, Bhavikk and Sonal – for their informative and interesting articles that add so much value to our magazine.

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