Author: sn_admin

Right in the heart of Mumbai, Veermata Jijabai Bhosale Udyan and Zoo, commonly known as Rani Bagh is celebrating its 160th anniversary this year. The BMC has approved a proposal to change the name of Veermata Jijabai Bhosale Udyan and Zoo, popularly known as Byculla Zoo or Rani Baug, by adding ‘Vanaspati’ or ‘Botanical’. This comes in the year when the garden is celebrating its160th anniversary….

History

Rani Bagh was the first grand public project undertaken by the British government after it took over the control of India from the East India Company, and the Palladian architecture of its monuments is one of its kind in Mumbai originally planned to be designed like Kew Botanical Garden, London

Rani Bagh was born in 1842, initially located in Sewri, the eastern suburb in central Mumbai, but the British government wanted that plot for a cemetery and offered 33 acres of land in Byculla. The plants were shifted to the new space on November 19, 1862, which was then known as Victoria Garden. In 1969 Victoria Gardens was renamed Veermata Jijabai Bhosale Udyan and later in 1980 the term ‘Zoo’ was officially added to its name.

Garden and Zoo

According to a tree census of the garden conducted in November 2016, the garden recorded 4,213 trees with 256 species belonging to 54 botanical families and the Zoo with most of wild animals, aviary and the latest attraction of Penguins is the most-visited park recording a footfall of over 8,000 per day on an average, and on holidays this goes up to 40,000.

In 2007, the Brihanmumbai Municipal Corporation (BMC) announced plans for a makeover of the Zoo. There was the threat that some trees would be lost forever in the makeover. The Save Rani Bagh Botanical Garden Committee was formed to make sure that the renovation doesn’t destroy the garden The great floral diversity of Rani Bagh, its antiquity and heritage status and the inalienable fact that it is Mumbai’s most visited park are the most compelling reasons to preserve this city jewel. Later the demand to change the name of the garden and zoo to Botanical Garden was made by NGO Save Rani Bagh Botanical Garden Foundation which is realized in the 160^th year of the garden.

Green Treasure

The garden’s botanical wealth is astounding, with rare trees like Amherst nobilis (or Pride of Burma), Adansonia digitata (or Baobab),  Colvillea racemosa (or Colville’s Glory),  Ficus benghalensis variety  krishnae (or Krishna’s butter cup) are the treasure of the garden..  Castanospermum australe and  Strophanthus boivinii—are the only one of their kind in the city.

Among the many indigenous species, there is the Sundari or  Heritiera littoralis, with its crisscrossing root system. A native of the Sunderbans which is found nowhere else in Maharashtra.

One of the star attractions of the garden is the Krishna fig, its cup-shaped leaves are associated with the Krishna, who is believed to hide butter with these leaves.

The plant Mumbai Sugran, Litsea fernadesii is endemic to Mumbai island, the Rani Bagh Sugran is now the sole surviving member of its species.

Wonder Architecture

Rani Bagh is also a wonder of built heritage. The imposing clock tower, a stately museum, an exquisite triple-arch screen, an outstanding plant conservatory, historical statues, a few old-world drinking fountains, and a bandstand.  The overall plan is one of symmetry with fountains, small terraces, stairways, bridges, and artificial waterbodies.

As its 160th anniversary year draws to a close, there are hopes that it will be officially known as Veermata Jijabai Bhonsale Vanaspati Udyan va Pranisangrahalaya (V.J.B. Botanical Garden and Zoo). The trustees emphasise that having proved its ecological and egalitarian credentials in full measure over 160 years, the least it deserves is the honour of being called a botanical garden.

The botanical garden-cum-zoo serves as vital urban lungs that pump precious oxygen into the polluted skies of Mumbai. It is a must visit place to fill your lungs with fresh air which must be preserved and protected…

–Dr Siddhivinayak Barve

Editor, ScienceNow Digital

Being a vegetarian or vegan, have you ever missed tasting meat or non-vegetarian food? You have been raised as a meat-eater but now you have turned to a plant-based diet! Do you miss eating meat? You do not have to miss eating meat anymore because food industry is now providing you with plant-based vegan sausages, burgers, nuggets and many more. These vegetarian products have taste similar to chicken, port, beef, prawns etc. Interestingly there are restaurants that are fully dedicated to meat alternatives with a focus on plant-based alternatives. Meat-free dishes are available in a variety of cuisines including Asian, Indian and Western. You are provided with new creations each day to relish and enjoy.

Vegetarians today are looking to increase the protein content in their diets and then there are non-vegetarians who gradually wish to shift to veganism. People at large are trying to cut down on meat for dietary or environmental reasons. This is one of the major reasons for vegan meat alternatives to enter the food market.

Animal cells are grown in the lab culture to create a piece of fake meat. Similarly, fungi-based meat alternatives are made using microbial cultures. Microbial proteins such as yeast can be ecofriendly, nutritious and tasty. According to a research study carried out at the Potsdam Institute for Climate Impact Research (PIK), Germany, replacing 20 per cent of meat with fungi-based meats could halve deforestation by 2050.

Vegan plant-based preparations

Food scientists are faced with three major challenges while developing a plant-based meat. These include appearance, texture and flavor. In order to resemble the animal proteins; plant-based proteins such as soybean, wheat protein, tempeh, pea protein etc. are added to the mock meat preparations such as burgers and sausages. Fermenting the root-like spores of certain fungi like mushrooms produces a protein-rich, flavourless food called mycoprotein, which is also used as a meat substitute.

When regular meat cooks, its appearance changes. The temperature of the pan or the grill or stove on which the meat cooks influences the protein structures. The protein breaks down, coagulates and contracts thus tenderizing the meat and making it firm. The distinctive meaty aroma and savoury flavor is precisely because of the Maillard reaction. And this helps replicate the same in plant-based meat products.

The fundamental difference between animals and plants is, the muscles present in animals. The elastic and springy nature of the animal muscles gives the meat a chewy texture. The plant cells on the other hand are rigid and un-flexing, which gives them a crunchy feel. To attain the chewy texture, wheat or pea protein is added to the plant-based meat.

A myriad of other additives are mixed to make the products look and taste like original meat preparations. For instance, to add the meat’s soft and juicy texture, refined coconut oil and palm oil are added. To give a ‘raw’ burger look, beet extracts are mingled. Soy leghaemoglobin produced by genetically engineered yeast is also used to create the ‘raw-look a-like’ burger.

Ingredients such as fava proteins, starches, flours, hydrocolloids and oils make the plant-based meat resemble the animal meat. Hydrocolloids, the non-digestible carbohydrates are used as thickeners, stabilizers and emulsifiers and gel-forming agents.

Vegan fish products

Amongst the plant-based products, algae are used as a protein source in the production of vegan substitutes for fish/sea food.  Algae are eukaryotes that reside in water. There are micro algae and macro algae. Micro algae are single-celled organisms that can be seen only under the microscope.  These are increasingly used as ingredients. Chlorella microalgae produce vitamin B 12 to some extent, which is found in animal products. The macro algae, which are visible to the naked eye, also act as a source of protein and dietary fibre.

Algae provide omega-3-fatty acids as value addition to the fish substitute. According to the water in which these algae grow; they contain trace elements such as zinc, iron, selenium, potassium and calcium.   These also provide texture and flavor to the seafood look alike. A few examples of these food products include nori (Pophyria) in sushi, ulva lactuca, wakame, Irish moss are commonly used.  Algae are suitable as fish substitutes because of their salty, grassy and nutty taste.

It is true that plant-based products are lower in calories and saturated fat than meat products. However, plant products are high in carbohydrates and fibre as compared to meat. Also, there can be high salt/sodium content in plant products.

Processing methods

These foods have to undergo an extensive processing to create the same texture and taste similar to chicken, pork, beef or other meats. The final characteristics of a product depend upon the processing technology. The two most common methods used are high-moisture extrusion and shear-cell technologies. Yet newer technologies such as 3D printing and cultutred meat are being refined.

The culinary science is turning creative. Mock meats are now freely available in Indian super markets. You have a choice of plant-based burgers, hot dogs, nuggets, deli meats, vegan chicken, mock tuna, fish sticks and many more. The future lies in these newly developed vegan delights.

Dr. Parul R. Sheth

Freelance Science Writer

Associated with NCSC