Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Recipes / Braai/Barbecue / Roasted butternut on the barbecue stuffed with spinach & feta for WTSIM#8

Roasted butternut on the barbecue stuffed with spinach & feta for WTSIM#8

by Jeanne Horak on August 25, 2007 17 Comments in Braai/Barbecue, Gluten-free, Recipes, South African, South African products, Vegetable side dishes, Vegetarian, Waiter, there's something in my...

roasted-butternut

As I’ve written on this blog before, the South African braai is usually a meat-heavy affair.  Sure, there may be salads on the side, but essentially it’s all about protein.  Pity the poor vegetarian who arrives unannounced at the average braai. It’s going to be a long night picking over the salads, mate!  All of which is rather a pity because, much as I like braaied meat, you can do so much more on a fire.  As a kid I remember at every braai there were potatoes (and sometimes onions) wrapped in foil lying amongst the coals.  Once they were done, you got the whole steaming parcel dumped on your plate and had to extract the vegetable without suffering serious burns.  The outer layer of skin was invariably blackened, but if sliced open, the potatoes were soft and creamy and went down a smoky treat with butter.  And later, there were the joys of fish braais, braai sarmies and roosterbrood.

20070812_table

20070812_cecilssosaties

Cecil had already let me know that he would provide the meat (his fabulous lamb sosaties) and salads, so because no South African can ever arrive at anybody’s house for a meal without something to contribute I arrived with the vegetables.  Butternut squash is one of my favourite vegetables.  You can keep it in your kitchen for a week or two without it showing any ill effects (try THAT with baby spinach!!); you can roast it; you can steam and mash it; you can slice and bake it with cream; or you can stuff it.  It’s the last option that I had gone for on this occasion, so Cecil was presented with a neat tinfoil parcel containing a stuffed half-butternut that he had to find space for in the coals.

The only trick with this dish is to make sure that you don’t put it on the coals so early that the whole thinng is incierated, and to make sue the tinfoil is reasonably well-sealed so that it does not dry out.  The time to put it in the coals is once the flames have died down and the coals are ashed over.  Then snuggle it warmly among the coals and leave alonne for 45 minutes or so.  Cecil managed to poke copious holes in the foil parcel with the business end of the skewers, so the flesh got a lovely woodsmoke flavour – fabulous.  It’s not only a fantastic side dish, but also pretty close to the perfect vegetarian main course for non-meat-eating braai guests.

As I said, this particular example was served with sosaties, salad, good friends, a great view of London, a spectacular bottle of Springfield Sauvignon Blanc (amongst other things!) and a walk  on Primrose Hill.

Perfection on a Sunday afternoon.

20070812_raspberriesicecream_2

ROASTED BUTTERNUT STUFFED WITH SPINACH AND FETA (serves 8)

Ingredients:20070812_roastedbutternutdetail
one large butternut squash
about a cup of cooked spinach (I used tinned)
250g feta cheese
6-8 shallots, finely chopped
2 cloves of garlic, crushed
salt and pepper
olive oil
dried rosemary

Method

Wash the butternut and slice it in half longitudinally, leaving two elongated halves.  Scoop out all the seeds from the lower half.

Sautee the shallots and garlic in a little EVOO until soft.  Make sure you have removed as much water as possible from the spinach and mix into the onions.  Heat through, then remove from heat.

Stir in the crumbled feta into the mix (reserve some for topping), season to taste with salt, pepper and rosemary.  Scoop the mixture into the hollow of the butternut.

Drizzle with olive oil, sprnkle with feta and rosemary and wram tightly in aluminium foil.

Place in the coals of a BBQ fire nce the coals are ashed over.  Leave for 40-45 minutes, testing for doneness with a skewer or sharp knife.  Serve when soft. (You may need to scoop the flesh carefully off the skin as it may have blackened a little.)

This is my submission to this month’s edition of Waiter, There’s Something in My…  I’m hosting this month and the theme is meatless barbecue.  Although the deadline is Mon 27th, I am still on my way home from Austria, so I won’t get to the roundup till mid-week.  So if you want to play, there’s still time!  Check my announcement post for submission instructions.

More deliciousness for you!

  • Poached eggs, spinach, Boursin & mushrooms on toastPoached eggs, spinach, Boursin & mushrooms on toast
  • Chicken, roasted butternut and feta lasagneChicken, roasted butternut and feta lasagne
  • French onion soup with Comté cheese toastsFrench onion soup with Comté cheese toasts
  • Creamy chickpea, spinach and zucchini curryCreamy chickpea, spinach and zucchini curry

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« High tea at the Westcliff Hotel
I’m back – with the Expat Meme »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kalyn says

    August 25, 2007 at 3:13 pm

    Jeanne, I just love the sound of this recipe. I’m growing this type of squash in my garden and last weekend I cut some up in cubes, tossed with olive oil, chiffonade of fresh sage, and pepper and roasted it on top of the grill. I really enjoy the flavor of butternut squash. I’ll link to this recipe when I do my post!

    Reply
  2. Scott at Realepicurean says

    August 25, 2007 at 4:16 pm

    Butternut squash is fab. It’s such an excellent, soft fleshed squash and works well when stuffed.

    Reply
  3. Matt says

    August 26, 2007 at 12:48 am

    Your butternut squash recipe seems so Greek with the spinach and feta. And serving it with the lamb sosaties makes it seem more Mediterranean. Do you have the lamb sostaties recipe available?

    Reply
  4. Kit says

    August 26, 2007 at 5:12 pm

    Butternut is my favourite braai vegetable too. I’m struggling with my contribution as the weather here is still wet, wet, wet. i may have to do a fictional entry if that is allowed – what I would have cooked had the weather been braaiable!
    That Springfield Sauvignon Blanc is wonderful, as near South African perfection as you can get in London, I should think!

    Reply
  5. Valli says

    August 27, 2007 at 3:24 pm

    What a wonderful way to cook up a squash, butternut or otherwise. Love, love, love the falvour combinations with the feta.

    Reply
  6. Patricia Scarpin says

    August 27, 2007 at 7:27 pm

    This is delicious! Who needs meat with such a wonderful combination of veggies?

    Reply
  7. Susan from Food Blogga says

    August 27, 2007 at 10:36 pm

    Butternut squash is one of my favorite vegetables and to have it grilled with feta and spinach? Oh, my, that sounds like perfection! I have never grilled it before, but that will certainly change now. Thanks for the delicious idea, Jeanne!
    BTW- I submitted a post to this month’s WTSIM to your (work email?) I think. When I tried to open your email from the announcement page, I was bombarded with error messages and never did reach it. Please let me know if you don’t get it or need me to re-send it. Thanks, Jeanne! 🙂

    Reply
  8. David says

    August 29, 2007 at 6:33 am

    I LOVE butternut squash, but for some reason they’re hard to find here. (In some places in Italy they call them ‘violin squash’ because of their shape.)
    Maybe we need to take a trip to Italy!
    xo

    Reply
  9. The Culinary Chase says

    August 29, 2007 at 8:34 am

    I love squash done this way & am a big fan of feta & spinach! Cheers!

    Reply
  10. Jeanne says

    August 29, 2007 at 6:15 pm

    Hi Kalyn
    Ooooh, butternut and sage! What a happy, happy marriage. That sounds like a wounderul recipe. What I love about butternut squash is how versatile it is – bake it, roast it, steam & mash it, make soup…
    Hi Scott
    I agree – see my comment above 🙂
    Hi Matt
    South Africa has a thriving Greek community and I think that is indeed where our love affair with spinach and feta springs from. It is a regular feature on South African menus! The sosaties taste markedly un-Greek, but are delicious nonetheless. I have now added a link to the sosatie recipe to my post – see above.
    Hi Kit
    I believe (from my dad and Nick’s mom) that the weather is still miserable 🙁 At least you have a long hot summer to look forward to, whereas I feel distinctly cheated this year! Roll on February and my trip to PE, Cape Town and Plett 😉 Fictional entries always welcome. And lucky you, you can drive over to Springfield and pick up a few bottles at the source! I also love their Methode Ancienne Chardonnay.
    Hi Valli
    And it’s also dead easy – which is always a winner in my book. I also thing the flavour combo realyl works. The other thought I had was to sprinkle toasted pine nuts on top after you unwrap the foil and before you serve…
    Hi Patricia
    My thoughts exactly! And it’s a lot easier on the tummy 🙂
    Hi Susan
    Yup, I got your contribution – thanks! Now all I have to do is find time to do the roundup… And you must must must try the spinach-feta-butternut combo. It is really a good one and it’s easy to make a lot for a big BBQ party 🙂
    Hi David
    Re. trip to Italy – I’ve been saying that for years 😛 And they do look like violins, if rather rounded violins… They used to be hard to find here but are now fairly common. When my sister emigrated to France almost 30 years ago she used to smuggle gem squash seeds out with her to plant in her garden as she missed them so much and they were just not available in France. Maybe squash is not the French way?!
    Hi Culinary Chase
    In that case you MUST try this recipe. It brings out the flavours in all the ingredients beautifully 🙂

    Reply
  11. Marta says

    September 5, 2007 at 7:44 am

    Such a great idea!!! I think I’m going to try to make it in the oven. It sounds like it could be perfect for wintertime, that way.. But your idea is just great. 🙂

    Reply
  12. Paula from Only Cookware says

    September 17, 2007 at 8:59 am

    This looks absolutely devine. I have no idea what EVOO is but I am sure its some type of oil. Bit cold where I am to use the bbq but I am sure it will work just as nice in the oven. You have a very nice blog by the way. Hope you can check out mine at some point at: http://www.only-cookware.com/blog/

    Reply
  13. Dallas Wheeler says

    October 2, 2011 at 10:01 pm

    Extra Virgin Olive Oil = EVOO

    Reply
  14. Camilla @FabFood4All says

    October 29, 2014 at 3:01 pm

    I’d love this served at a BBQ because as a meat eater it’s pretty much quite samey at every BBQ and this is something quite different and tasty:-)

    Reply
  15. Malize says

    March 26, 2016 at 11:02 am

    My dutch friend made this for me at a braai last night…my taste buds went to heaven …absolutely awesome. One tiny tip…make more xx

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes
  • Cauliflower steak Welsh rarebit

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Nigella's Bakewell slices & the Big Bakewell Taste-off
Gem squash 101: how to find them, how to grow them, how to eat them!
How to sautée Brussels sprouts
Beef, broccoli and udon noodle stir fry from "The Japanese Larder" by Luiz Hara

Featured on

Also available on

🌷🌷🌷 It’s tulip season in London! Every 🌷🌷🌷 It’s tulip season in London!

Everywhere you look, these long-legged floral supermodels are adding a splash of colour to parks and gardens and I just can’t get enough of them! It’s easy to see how they inspired a collective buying frenzy in 17th Century Holland, called “tulip fever”, but today there are less dramatic ways to enjoy them. Here are a couple of suggestions of where to see them at their best:

🌷 The ultimate tulipalooza is the annual opening of Keukenhof gardens outside Amsterdam where 7 million (!) bulbs burst into life each Spring. This year the gardens are open 24 March-15 May (click on the link in my bio for FAQs and my top tips for visitors)

🌷In London, Kew Gardens always has spectacular displays of tulips; but you can also see excellent and free tulips in most of the Royal Parks such as Regents Park. 

🌷The Hampton Court Palace tulip festival is on until 2 May and the Hever  Castle’s Tulip Celebrations until 24 April - both within easy reach of London.

🌷The Morges Fete de la Tulipe in Switzerland takes place every year against the spectacular backdrop of Lake Geneva - it is on until 8 May this year.

I spotted these spectacular red frilly parrot tulips beside St Paul’s Cathedral yesterday 🌹 Where is the best display of tulips that you have ever seen?
MASALCHI BY ATUL KOCHHAR - pan-Indian street food MASALCHI BY ATUL KOCHHAR - pan-Indian street food restaurant in Wembley

Remember to save this post so you can find it later! 🔖

[Invited] If you thought Brick Lane and chicken tikka masala or madras were all there is to know about the food of the Indian subcontinent, think again! In the shadow of the Wembley arch,  @chefatulkochhar has opened his first casual dining restaurant,  showcasing the rustic, spicy, diverse street foods of India. 

Highlights when I visited included:
1. Carrot halwa
2. Papdi chaat
3. Chicken 65
4. Tandoori broccoli
5. Smoky aubergine chokha
6. A snap of all our mains - you can read all about these and more in the full review on my blog - click the link in my bio or go to:
 https://www.cooksister.com/2022/04/masalchi-atul-kochhar-indian-wembley.html

What is your favourite dish from the Indian subcontinent? Let me know in the comments 🌶🌶🌶
🍒🌸 It’s cherry blossom season! 🍒🌸 T 🍒🌸 It’s cherry blossom season! 🍒🌸

There is no season in London that I love more than cherry blossom season! From March through to April, trees in various parks and gardens in London put on an amazing display of delicate pink and white blossoms - and everything in the city seems a little more magical. This particular tree near St Pauls must be among London’s most photographed, and it’s not hard to see why 💕

Did you know that...

🌸cherry blossoms are Japan’s national flower and are known as Sakura 

🌸In 1910, Japan sent the USA some cherry trees as a goodwill gesture… and the Dept of Agriculture inspectors nearly caused an international incident by burning them as they were carrying insects and diseases! But in 1915 Japan sent more cherry trees that survived the inspectors, and these marked the start of cherry trees in the USA.

🌸 Peak blossom season is usually only two to three weeks in March/April but is hard to predict as the weather and the subspecies of tree influence the timing.

🌸The cherry blossom capital of the  world is Macon, Georgia with 300,000 - 350,000 Yoshino cherry blossom trees.

🌸 There are over 200 different varieties of cherry blossom and some are purely ornamental (meaning they produce no cherries)

Where is your favourite place to see cherry blossoms in London or around the world? Let me know in the comments and happy blossom hunting! 🌸🍒🌸

#pinkpinkpink
Dyed Gwyl Dewi Hapus - that's Happy St David's Day Dyed Gwyl Dewi Hapus - that's Happy St David's Day to those of you who don't speak Welsh! 

1 March is the Welsh national day  and what better way to celebrate than surrounded by daffodils -  the Welsh national flower!

Did you know that:
🏴󠁧󠁢󠁷󠁬󠁳󠁿 The English name "Wales" comes from the Anglo-Saxon word meaning "foreigner" - but the country's Welsh name "Cymru" means "friends" in Welsh.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The  Welsh language Cymraeg is the oldest language in Britain, at about 4,000 years old!

🏴󠁧󠁢󠁷󠁬󠁳󠁿 There are more castles per square mile in Wales than any other European country.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Mount Everest is named after George Everest, the Welsh surveyor who first mapped the peak on western maps.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The beautiful Menai bridge (spanning the Menai Strait between the Isle of Anglesey and mainland Wales) was the first suspension bridge in the world.

Have you ever visited Wales? What did you like most about it?
*NEW RECIPE* Barbecued salmon with blood oranges, *NEW RECIPE* Barbecued salmon with blood oranges, capers and dill. Pretty in pink 💕

[AD] Blood oranges are a small obsession of mine - from blood orange posset to blood orange and halloumi salad to blood orange & Cointreau upside down cake, I am always looking for new ways to make the most of their short season. Barbecuing them with salmon, capers and dill is a perfect match in terms of flavour as well as colour (or you can oven bake the salmon if it's not barbecue weather where you are!)

When @grahambeckuk asked me to suggest some recipes to match their wonderful Graham Beck Brut Rosé NV sparkling wine from South Africa, this was a pairing made in heaven, and wonderfully colour co-ordinated with their silver-pink bubbly. Get the full recipe and find out more about Graham Beck's sparkling wines, made using the same methods as Champagne, on my blog - link in my bio above. 

What do you like to do with blood oranges? I'd love to hear in the comments!
💘"Love yourself first and everything falls into 💘"Love yourself first and everything falls into line. You really have to love yourself to get anything done in this world." - Lucille Ball

Whether you are celebrating with a partner, with friends, or by yourself today, I hope most of all that you love yourself, love your body, love your strengths, love your weaknesses, and love who you are (or are becoming). Because... you're worth it!

Are you doing anything celebratory today? Let me know in the comments 💘💘💘

(The beautiful street art is London Hearts by @akajimmyc)
📸: @girl_travelsworld
Would you believe me if I told you this is NOT a p Would you believe me if I told you this is NOT a picture of a Moorish palace, a castle or a cathedral? And that you can get to it from central London in under an hour?

This is Crossness Pumping Station @crossnesset , a Grade I listed heritage site and one of London's last remaining magnificent Victorian sewage (!) pumping stations in Abbey Wood near Rainham. 

Did you know that...

💩 You can visit the building on monthly open days - the next one is Sun 20 Feb. Book at www.crossness.org.uk

💩  It was only in 1856, after 3 major cholera outbreaks in 30 years and the Big Stink when the stench of London's sewage finally reached Parliament, that construction of an intercepting sewer system for the city was approved.  The system (parts of which are still in use today) was designed by Sir Joseph Bazalgette, Chief Engineer of London's Board of Metropolitan Works at the time.

💩  At Crossness, all London's sewage from south of the river was was raised by 9-12 metres to large reservoirs so that gravity would cause it to flow further east and into the Thames estuary. (Yes, until the 1880s, raw sewage was simply pumped into the Thames!)

💩 The incoming liquid was raised by the four enormous steam driven pumps, built to Joseph Bazalgette's design. The pumps were named Victoria, Prince Consort, Albert Edward, and Alexandra. They are thought to be the largest remaining rotative beam engines in the world, with 52-ton flywheels and 47-ton beams. 

💩 The pumping station was decommissioned and abandoned in the 1950s but declared a listed building in 1970.  Although all 4 beam engines remain in place, they were so damaged that today (thanks to the efforts of the Crossness Engines Trust) only Prince Consort has been restored to working condition and can be seen in action on open days.

💩 The exuberant and colourful wrought ironwork inside is the amazing work of architect Charles Henry Driver. My favourite detail is the fact that the pillars in the central atrium are topped with stylised figs and senna pods... two of nature's greatest natural laxatives 🤣
*NEW RECIPE* Roasted Brussels sprouts with feta ch *NEW RECIPE* Roasted Brussels sprouts with feta cheese, pomegranate and pine nuts

Ever noticed how you are affected by colours? 🌈

Maybe some colours make you agitated and some make you relaxed. Or maybe you find yourself inexplicably attracted to a particular colour (oh, hi teal and aqua!💙). On the basis that all colours have a wavelength, and that those outside the visible spectrum can affect us, it makes sense that the colours we see can affect our mood or even our physiology. Did you know for instance that exposure to red light can increase your blood pressure and heart rate? Are there any colours that you find yourself particularly attracted to or affected by?

The pretty colours of these roasted Brussels sprouts with feta cheese, pomegranate and pine nuts will be the first things that attract you to this dish - but it is the delicious combination of flavours and textures that will keep you coming back for more!

The recipe (and more about how colour affects us mentally and physically) is now live on my blog - click the live link in my profile and remember to like and bookmark this post to see more Cooksister in your Instagram feed ❤️
Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2022 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2022 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT