How Social Media is Changing the Food Industry

How Social Media is Changing the Food Industry and Shaping Food Culture

Social media has drastically changed the way we consume and think about food. From food bloggers to influencers, the food industry has been impacted by the rise of social media in a big way. In this blog, we’ll explore the impact of social media is changing the food industry and how it shapes food culture.

Food Trends

Social media has made it easier than ever for food trends to spread like wildfire. Social media has played a big role in popularising these food trends, from matcha lattes to avocado toast. Platforms like Instagram and TikTok have also made it easier for chefs and food brands to showcase their creations, resulting in more exposure to new and innovative dishes. This has resulted in a more diverse food scene, with new and exciting foods being introduced to the market.

Food Blogging and Influencer Marketing

Social media has also played a big role in the rise of food blogging and influencer marketing. Food bloggers and influencers have a large following on social media, and they use their platforms to share their thoughts and experiences on food. This has resulted in a more personal and relatable approach to food content, which has helped to shape food culture.

Food Photography

Social media has also played a big role in how we think about food photography. Platforms like Instagram have made food photography more popular and accessible than ever before. This has resulted in a more visually appealing and appetizing food scene, with many restaurants and food brands investing in high-quality food photography to attract customers.

Conclusion

Social media is changing the food industry and has played a big role in shaping food culture. From food trends to food blogging and influencer marketing, social media has changed the way we consume and think about food. Platforms like Instagram and TikTok have also helped to popularise new and innovative foods, making the food scene more diverse and visually appealing. So, next time you scroll through your feed and come across a mouth-watering food post, remember the impact social media has on the food industry.

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Dibba Rotti

Dibba rotti is a delicacy from Andhra cuisine. It is a thick, crispy crust dosa made with rice rava, urad dal and other spices.
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Ingredients required
Urad dal – ½ cup (husked & split black gram)
Rice rava or idli rava – ¾ cup
Salt as required
Water as required (for soaking and grinding)
Cumin seeds – 1 tsp
Oil for cooking

How to make Dibba roti:
1. Wash and soak urad dal and rice rave separately for 4 hours.
2. In a grinding jar, add soaked dal and water (as required) and grind it into a smooth batter.
3. Squeeze out the excess water from the soaked rice rava and add it to the urad dal batter.
4. Add cumin seeds and salt, as required and combine everything well.
5. The batter consistency should be like idli batter.
6. Take a heavy and thick-bottomed pan or Kadai and add 2 tablespoons of oil.
7. Once the oil becomes hot, reduce the flame to its lowest, and pour 3 ladles of the batter.
8. Gently spread and even out the batter from the top with the back of a spoon.
9. Cover the layer of Dibba rotti. Cook on a low flame.
10. Flip and cook on both sides till it is crisp and golden.
11. While cooking the second side, do not cover and cook.
12. In a similar way make Dibba rotti from the remaining batter.
13. Cut it into small pieces and serve with onion, ginger, or coconut chutney.

Makhane ki kheer

Makhana kheer

Makhane ki kheer is a decadent, creamy dessert and can be served on any occasion, especially on fasting days.
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Ingredients required
Ghee – 2 tbsp
Cashew nuts – 3 tbsp
Makhana / Foxnuts – 2 cups
Full fat milk – 1 litre
Seeds from one cardamom
Sugar – ¼ cup + 1 tbsp (adjust as per taste)
Saffron – a few strands

How to make makhane ki kheer
1. Heat ghee in a pan and add the cashews to it. Fry them till light golden brown. Keep this aside.
2. Add the makhanas/foxnuts and roast till crunchy in the same ghee.
3. Take 1/3rd of the ghee-roasted makhanas and powder it into a coarse mixture along with the cardamom seeds.
4. Boil milk in a thick saucepan on medium-low heat, stirring at regular intervals. Take one or two tbsp of the hot milk into a small bowl and add the saffron strands to it.
5. Let the milk boil for about 10 min, and then add the makhanas. Keep stirring the milk constantly now.
6. When the makhanas turn soft, add the sugar, saffron and makhana-cardamom mix. Stir well and cook for another 4-5 min. The milk will thicken a little now.
7. Add the fried cashews (you can reserve a few for garnishing) once the milk has thickened a little.
8. Stir and cook for a minute and take it off heat.
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Mysore pak

Mysore Pak

This scrumptious dessert recipe is sure to be loved by people of all ages.

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Ingredients required

Sugar – 2 cups

Ghee – 2 cups

Baking soda – ½ pinch

Water – ½ cup

Gram flour (besan) – 1 cup

How to make Mysore Pak

Add ghee to a pan and heat it over medium flame. Once the ghee is sufficiently hot, add gram flour in it and roast it for a few minutes.

Roast the gram flour properly so that the raw smell goes away.

In another pan, boil the sugar with water till it reaches one-string consistency.

Add the ghee-roasted gram flour in it and stir well till it thickens. Heat the remaining ghee and gently add the gram flour mixture.

Keep stirring continuously so that no lumps are formed. When the ghee starts to rise up from the sides and begins to separate, add the cooking soda.

Stir and pour into a greased plate. Gently spread the mixture and allow it to cool.

Before it hardens fully, slices it into desired shapes. Store in an airtight container and serve as you like.