Want PVC-free yoga mats? Chennai Shows you how

City-based Juru Yoga says no to PVC, and makes mats out of sustainable materials such as cork, natural rubber and jute

Tucked away in one of the quieter lanes of Alwarpet, is a space that looks like a home from the outside and smells like a godown from the inside. The fragrance of rubber is in the air at Puja and Sudarshan Borker’s Juru Yoga; the office doubles as a storehouse, holding several rolls of yoga mats, bolsters, ropes and belts — all made of materials such as Indian rubber, European cork, jute and buckwheat cotton.

Type ‘yoga’ on any image search platform and you’re likely to get men and women contorting their bodies, a peaceful look on their faces, as they refresh their chakras. The pictures signal themes of natural, organic wellness, but how does that hold up when the mats on which they are practising are made of PVC? In the much-needed shift towards sustainability, it’s to be expected that something as therapeutic as yoga, would follow too. However, Chennai-based Juru Yoga is one of the few Indian companies in this field.

The birth of an idea

Six years ago, Puja Borker had just started teaching yoga part-time, after getting her trainer’s certificate, in Bengaluru, when she noticed how after long periods of practising yoga, the sweat-covered PVC mat would start chipping off. “I remember, doing trikonasana, I couldn’t focus on my breathing at all. The whole time, I was trying to avoiding slipping,” she recalls. “After I wrapped up the session, I would see flakes sticking to my outfit and scattered on the ground. On top of that, the smell was horrible.”

Soon, she began researching on the ill effects of PVC and trying to find an alternative for it. The R&D for what would be established as Juru Yoga mats two years later, had begun. “The first product we developed was a blend of jute and rubber. We still sell that as a travel mat, because it is light, and sticks to surfaces, even in gardens and beaches,” she says.

She began using her own inventions in class, and soon, enquiries from students, fellow yogis and teachers came pouring in. “Seeing the response, I began setting up stalls at yoga festivals,” she says. Her products now include mats that are a blend of cork from Portugal and natural rubber from Kerala. “Cork makes them antimicrobial, washable and durable,” she says. The cork also goes into making blocks, yoga belts and straps.

She also sells cotton bolsters of cylindrical and rectangular shapes, and props such as an eye pillow. The inside of the cotton pouch of this pillow is filled with flaxseed and sprayed with a mild lavender aroma.

“We are constantly in touch with other yogis, and do our research based on their recommendations,” she says. As an example, she pulls out their latest creation: the meditation pillow. “It is made of buckwheat and cotton. The buckwheat is designed to stay under the bottom, which is slightly raised, while the flatter cotton supports the thighs. The advantage with buckwheat is that it doesn’t retain heat,” she explains.

‘Lipstick seeds’ grown by tribals in A.P.

But lack of organised trade for the non-carcinogenic seed affects growers. Lipstick is an important item on the vanity table of every woman. Available in various hues, women take pride in wearing it and making a style statement. But do they ever give a thought to how a lipstick is made?

Well, chances are that the coloured cosmetic that they adorn on their lips may have been manufactured from the non-carcinogenic lipstick seed cultivated in the backyard of Adivasi habitations in Rampachodavaram, Chaparai, and Maredumilli in Andhra Pradesh.

Regular income

Matla Adi Reddy, a 55-year-old tribal farmer from Maredumilli Agency area, has no clue about how Annatto / lipstick seeds are used. But he grows the plants in his backyard as they give him a regular income thrice in a year. To feed his family, Mr. Reddy cultivates millets on his three-acre extent of land.

“Jabra seeds, as Annatto is referred to in local parlance, can be harvested three times in a year. We sell the seeds to either the Girijan Cooperative Corporation (GCC) or businessmen, or exchange them in shandies for clothes and other cosmetics,” Mr. Reddy told The Hindu.

The seeds have a huge demand across the world as they are natural colour agents and are considered to be non-carcinogenic.

Healing properties

The seeds reportedly have healing properties and used in treating digestive disorders, weak bones, headache, neural tube defects, eye ailments and respiratory problems.

Mr. Reddy is not alone in growing the plant with spiky red and brown pods. Almost all households have it in their backyard.

Besides wild turmeric and tobacco, Annatto is the most common backyard plant in Maredumilli, Rampachodavaram, and Chaparai Agency areas, and in many parts of the Eastern Ghats.

Besides lipstick, the plant’s seed extract is used as a natural colouring agent in cheese, food preparations, bakery products and sweets across the world.

However, these rare seeds have no fixed price as there is no organised trade in the tribal areas. “Earlier, we used to sell the produce to the GCC, but they have stopped procuring it for reasons unknown. A few agents from far-off places come and buy the seeds for ₹80 to ₹100 a kg,” said 50-year-old Rudra, a small farmer near Chaparai, who also cultivates wild turmeric and tobacco. The seeds command much higher value in the international market. According to sources, about 250 tonnes of Annatto is exported from India every year, and it is mainly grown and marketed in Andhra Pradesh, Kerala, West Bengal, Madhya Pradesh, Assam, Maharashtra, Odisha and Karnataka.

Desi drinks from around the country

Explore Food Lovers’ list of chilled. Browse this guide to deliciously refreshing local drinks from across the country, that will help you beat the heat naturally, with the added benefit of wellness.

Aam Panna

With the mango season in full swing, the aam panna is a must-try to beat the summer heat. Tangy pulp from boiled green mangoes is blended with water, cumin, black salt, and mint to make this rejuvenating drink. You can add a twist to the drink by replacing the water with soda. Rich in vitamins B and C, aam panna is also an effective home remedy for stomach ailments.

Ambli or ambil is a beverage made from ragi or finger millet in parts of Karnataka and Maharashtra. A simple ragi malt is made by cooking millet flour in water, and this is then added to buttermilk to make a cooling drink. The ambli is considered a whole meal in rural parts of Karnataka and is consumed as breakfast by farmers before heading out to the fields for a long day’s work. Ragi is high in dietary fibre as well as calcium and is a good gluten-free grain.

Badam Milk Almonds have been an integral part of Indian cuisine for centuries owing not just to their rich taste and texture but also to their nutritional value. Badam milk is made by boiling almond paste in milk and sugar, and adding flavourings such as saffron, cardamom, or nutmeg. This drink can be served both hot or cold, and is usually garnished with almond flakes and strands of saffron.

Coconut Water Naariyal paani, elneeru, kobbari neellu, tenn – these are some of the regional Indian names for coconut water. This drink, obtained from tender coconuts, is not only refreshing but also a treasure trove of health benefits. Generally served fresh, this hydrating and low-calorie, rejuvenating drink is 95% water and a host of essential vitamins and minerals.

Falooda Though the origins of falooda can be traced back to ancient Persia, this dessert drink of milk mixed with rose syrup is popular in many parts of India today. Jelly, vermicelli, sabja (sweet basil) seeds, and dry fruits can also be added, and falooda is popularly served with a scoop of ice cream or kulfi.

Jaljeera Another popular local drink, jaljeera is commonly sold in matkas or earthen pots by street vendors in most parts of North India. The name literally translates to “cumin water”, but the drink also features flavours of black salt, lemon, pepper, ginger, tamarind, mint leaves, aamchur or mango powder, and fennel seeds or saunf. Great for digestion, this refreshing drink is usually garnished with boondi, tiny, fried beads of gram flour.

Kaala Khatta is a sherbet derived from the jamun fruit. Jamun fruit pulp is mixed with water and jaggery along with seasonings such as black salt and pepper. Owing to its medicinal benefits, it is used in Ayurvedic and even traditional Chinese medicine.

Lassi This traditional drink needs no introduction! Lassi is a simple yoghurt-based drink served all across India, and particularly popular in Punjab, where it is traditionally served in earthen pots. Originally a savoury drink that consisted of yoghurt, salt, and roasted cumin, lassi now has several variants with flavours that go well beyond mango, rose, and more.

Mastaani  This delicious mango dessert drink is said to have been created in Pune. It consists of a thick mango milkshake topped with dry fruits, chopped fruits, and whipped cream. Gujjar Cold Drink and Sujata Mastani in Pune are highly recommended for this luscious thirst quencher.

Nannari A drink native to Karnataka and Andhra Pradesh, nannari is made from the root of the Indian sarsaparilla herb, which has a pleasant aroma and a sweet taste. Apart from its cooling properties, nannari is anti-inflammatory and helps relieve digestive issues as well.

Neera Also known as palm nectar, neera is a sweet refreshing drink that is extracted from the toddy palm. Widely popular in Kerala and available in other regions of south India as well, this drink tastes best when consumed fresh and is rich in vitamins, minerals, and amino acids. It ferments naturally within a few hours and acquires a unique flavour.

Panakam A simple yet festive drink made on the festive occasion of Sri Rama Navami, panakam or panaka is jaggery water flavoured with ingredients such as cardamom, ginger, pepper, tulsi or holy basil leaves, and lime. This drink is a refreshing source of vitamins and minerals, and also has a cleansing and cooling effect on the body.

Punarpuli Sherbet Punarpuli is the regional name for kokum in the coastal area of Mangalore, Karnataka. This sherbet is a tangy treat made with kokum pulp, sugar, salt, and cumin powder. Punarpuli is also a superfood that is a common Ayurvedic cure for several ailments that include sunstroke, fever, allergies, and disorders related to the heart and liver.

Shikanji The Indian version of lemonade, shikanji, also known as shikanjvi or shikanjbeen, is believed to have originated in Punjab. This sweet and salty refresher is rich in vitamin C and has a spicy twist from roasted cumin powder and black salt.

Thandai  Mostly associated with the festivals of Holi and Mahashivarathri, thandai is a popular cold milk-based drink made with ingredients such as almonds, fennel seeds, pepper, saffron, cardamom, and sugar. Other popular variants of the drink incorporate flavours such as rose, mango, or even cannabis.

1. Bel Panna: A staple summer drink from the state of Odisha, bel panna, is a species of tree native to the Indian subcontinent and is widely acknowledged for its cooling properties. Also considered sacred for the Hindus, Bel or wood apple or bilwa is rich in proteins, vitamin C, B complex and tannin. According to Ayurveda, it keeps the heart and mind well and also aids in digestion.

How to prepare: Break a bel apple in half and scoop out the pulp. Mix the pulp with water and add sugar or jaggery to it. Smash some banana and mix a bit of grated coconut and crushed black pepper into it. Drink it before heading out in the scorching sun and in the evening.

2. Sattu sherbet: Sattu which is made by finely grinding roasted chickpea, has a low glycemic index and is good for diabetics. Sattu is rich in protein, fibre, calcium, iron, manganese and magnesium. In fact, 100 gram of sattu contains 20.6 per cent protein, 7.2 per cent fat, 1.35 per cent crude fibre, 65.2 per cent carbohydrates, 2.7 per cent total ash, 2.95 per cent moisture and 406 calories. It has a huge amount of insoluble fibre which is great for the intestines. It also decreases the amount of bloating in the body. Sattu is also good for skin as it keeps the skin glowing and hydrated.

How to prepare: Mix two tablespoons of sattu in a medium-sized bowl of water. Add sugar/honey/jaggery and mix well. Drink in the morning and evening to beat summers like a pro.

3. Kokum sherbet: Kokum for long has been used both as a spice and medicine by the people of western ghats of India. Recent research has brought to light its anti-carcinogen properties along with its positive effects on the brain. It is used to prevent sores, infection, constipation, lessen arthritis pain and improve digestion. It is a well known natural coolant.

How to prepare: Soak dry kokum in water for a few hours until it softens. Grind it into a fine paste. Mix two tablespoons of the paste in a medium bowl of chilled water. Add sugar or salt to taste. Drink the sherbet before heading out in the sun.

4. Aam panna: Aam panna or jhora as it is known in some parts of the country is a very common and popular drink pan India. Raw mangoes are highly beneficial for health. Aam panna which is made by an assortment of spices helps the body retain iron and sodium along with quenching thirst in the hot summer months.

How to prepare: Bake/roast/boil raw mangoes till they are well cooked from inside. Now peel off the skin and separate the pulp. Blend the pulp in a mixer with roasted cumin powder, black salt, some sugar and mint leaves. Add the mixture to chilled water and serve.

5. Nannari sherbet: Nannari or Ananthamool is used in Ayurveda since time immemorial. It is also used as natural coolant drink since ancient times. Nannari sherbet keeps the body hydrated, lifts our energy levels, prevent urine infections and cures stomach ailments.

How to prepare: Nowadays nannari syrup or powder is easily available in the market. Add it to a glass of chilled water. Add salt or sugar to taste and squeeze some lemon into it. Drink before heading out in the summer to feel refreshed all day long.

6. Chandan ka sherbet: A popular cooling drink from Rajasthan, seems like Chandan can do more than healing your rashes and sunburns. Chandan is known to reduce internal body heat as well as heal aggravated stomach and acidity related problems.

How to prepare: Get organic sandalwood powder from an Ayurvedic store. Soak it in overnight for at least 12 hours, mix it well in the morning strain the water in a muslin cloth. Now add sugar or jaggery and add it to the sandal water and boil it till it becomes thick. Let it cool. Mix 2 tablespoons of the syrup in a glass of water before heading out in the sun.

Note: Although the aforementioned drinks are healthy and apt for the scorching summer in their own right, consult a health care professional or doctor before incorporating into your diet.

The scoop on millet cones

Gluten-free waffle cones and turmeric ice cream. Sangeetha Karunakaran from Coimbatore brings heirloom grains and flavours to this sweet treat. As you walk into an ice cream manufacturing unit, you expect to see hordes of workers busy all day long on the production line: mixing, churning, freezing, packaging and transporting. But at Sage Premium Natural Ice Creams (formerly known as Frost), things are a little different. In the wee hours of the morning, or late into the night, is when Sangeetha Karunakaran and husband, Murali Natrajan, work magic at their Vellakinar unit. While their children are asleep, the duo behind the brand that experiments with unique flavours like turmeric, lemongrass and sweet corn select ingredients, make the ice cream and package it all by themselves. 

Since they launched last year, the only staff they employ are delivery personnel who deliver 10-15 kg (Rs. 720 a kg) of ice cream every Saturday to eager customers. One of their highlights is gluten-free cones. While international brand Cornetto is launching these cones with vegan chocolate and soy ice cream in the UK soon, Sage’s latest signature line comprising heirloom grain (millet and ragi) waffle cones is a first for India. Superfood flavours (moringa leaves and matcha green tea) are also part of the line, which will be launched next month. 

Apart from supplying classic flavours for weddings, they recently launched a kiosk at Perks Road in Coimbatore and one at the women’s hostel at Chennai’s SRM University. Flavour bag “It all started with an ice-cream making class we attended when we were working in the US. We had a lot of fun and that got us thinking,” says CEO Karunakaran, a mother of two young girls. They returned to India in 2014 and wanted to venture into the food business. “While Murali continued to work in IT, we were keen on making something preservative-free for our children. Coimbatore did not have artisanal ice cream brands and that’s when we realised it was the way to go.” After two years of studying the market, they imported machines from Europe and set up the brand in May 2017. “We both have an IT background, so there was a lot of trial and error before we launched. We also learnt from YouTube videos, read books and researched on the Internet. Our elder daughter (who is six) was our official taster!” 

Karunakaran points out that people are unaware that industrial ice creams are made with food colouring, preservatives and vegetable fat. “We wanted to create something natural.” While they were confident that classic flavours like chocolate, coffee and even fruitier ones such as strawberry and mango would work, they wanted to experiment and create flavours that appealed to the older generation too. “Initially, we thought ice-cream making is limited to certain flavours and ingredients. But we were so wrong,” says the 33-year-old who has experimented with vegetables like beetroot and ginger and even spices such as chilli powder. The duo makes fresh batches every alternate day and are stocked up for two-three weeks at any time. “Every time we try out a new flavour, we send out small batches to our regular customers. Based on their reviews, we make changes and then launch them commercially,” adds Karunakaran, who is excited about her experiments with green tea and vegetables.

All natural They launched their first line of out-of-the-box flavours at Gourmet Bazaar last August: a beetroot-and-ginger combination, cardamom, saffron, turmeric, sweet corn and cereal. “The response was great. Today, we have customers calling to check what new flavour we are working with,” says Karunakaran, who sources her produce from local markets. Cane sugar is used for their chocolate and coffee flavours and, for the light-coloured ones, they are working on finding a substitute for white sugar.

To ensure the waste generated is minimum, they ditched plastic cups and experimented with the waffle cone. “We replaced refined flour with wheat and traditional grains such as ragi and millet. They turned out great and will be part of our summer line, which also has sorbets in seasonal flavours like watermelon and pineapple.” Fresh flavours are being worked on for the upcoming mango season, along with spiced ice creams comprising pepper, nutmeg and cinnamon and a diabetic-friendly range made with stevia leaves.

Scaling up

While most start-ups opt to franchise their business early on, Karunakaran believes otherwise. “We are open to franchising but the kiosk model works better initially as it requires low investment and brings in more revenue. People get to know about the brand faster.” Sage ice creams are available in Coimbatore at EatAlley and the Perks Road kiosk.