The year 2020 was certainly a rough one for the entire world and all its countries, and India is no exception. Recent events have left millions of people in poverty and without the basic means to survive. That is why Michelin star chef, film director, and author, Vikas Khanna started and is still managing the campaign called #FeedIndia.

Feeding Millions in India

With 400 million people in his home country being forced into poverty, Khanna decided that something must be done in order to help his people persevere through these hard times. Using the leverage granted by his fame back home, he made a coalition of food distributors, cooks, and even bureaucrats to help him start feeding the people. Khanna explains that this isn’t done through donations of money but that people who are in the position to help, such as food production and distribution companies as well as wealthy individuals, can have important ingredients, such as rice, sent to the satellite kitchens that have been set up throughout the country. So far, over 50 million meals have been served in orphanages, shelters, and even gas stations by roads where people are walking to work.

An Act of Kindness and Duty

Khanna has classical, French training and combines those skills with the iconic flavors of India that he learned from his grandmother. He says that a chef should be able to understand hunger on a deeper level, to find a solution and do something about it. From half the world away, this chef managed to mobilize an army that was able to set up kitchens within 6 hours of the beginning of the initiative and begin serving food within 8 hours. He put every other plan for his cooking empire aside and remains focused on this altruistic mission. Khanna said that he’s following the words of his mother that it’s his duty to feed his people because all his training and awards have put him in a position to make a difference.

The region of Tarn is named for the river that runs through it and is one of the most beautiful places in France. It is a place of rolling hills, pastoral valleys, and mountains, and today, it is eminently peaceful, emphasizing good living and even better wine.

In Tarn, Fresh Produce Can Be Bought Directly From Local Growers

Tarn is known for having fresh, quality produce available for purchase directly from the local growers. Also, in the larger population centers, people can visit farmers’ markets that happen two or three times a week. There, people can find and purchase all the truffles, veal, hams, cheeses, veggies, and fruits they would need to make a delectable Tarn dish.

The Different Parts of Tarn Are Known for Different Meals

In the north of Tarn, hearty meals and deep flavors are quite popular. In the Causses, there are truffle oaks, and in the forests of Sivens, Grésigne, and Bouysse, hearty mushrooms can be found. The wild boar stew is a regional specialty that is made with chunks of meat, as well as carrots, onions, shallots, and garlic. It is also flavored with thyme, laurel, and parsley, as well as a liberal amount of deep red wine and strong local brandy.

In the north-east parts of Tarn, the veal of Aveyron and Ségala is the specialty, and blanquette de veau is the locals’ favorite. This delicious dish consists of diced veggies, tender veal, and cream, which are all simmered in broth. The dish is usually served with potatoes or rice.

In the south, the mesturet is the most popular dish. Mesturets are pumpkin pancakes that were popular for centuries and have been a winter favorite for a long time. They are perfect for those times of the year when there is no other fresh fruit available. Mesturets are made with cooked pumpkin, grated orange, lemon zest, and a dense dough and are covered in sugar.

The dish that can typify the entire region is the cassoulet, which is a rich meat and bean confection with root vegetables. It is stewed for hours in a casserole and can be enjoyed with some red wine.