Lessons from a lotus seed: Bringing makhana to South India
The Hindu
Raksha Shenoy remembers her first attempt at preparing makhana or lotus seeds, after reading about its nutritional value. This was about five or six years ago when this superfood had just begun to appear on supermarket shelves in South India.
“I had heard about makhana being eaten during days of fast in North India, and that it was good for health. I looked up a few tips and recipes online and prepared a snack. It took a couple of attempts to get the hang of roasting it,” laughs Bengaluru-based Raksha.
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