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 / Main course - poultry / Nasi ayam nanas (Indonesian pineapple chicken rice)

Nasi ayam nanas (Indonesian pineapple chicken rice)

by Jeanne Horak on September 30, 2008 21 Comments in Main course - poultry, Pasta & rice, Waiter, there's something in my...

Nasi-ayam-nanas

Before this edition of Waiter, There’s Something in My… (the monthly event that I co-host with my buddies Andrew and Johanna), Andrew asked me to help him choose between two themes.  I chose one… he went for the other.

Clearly my opinion is highly valued over at chez SpittoonExtra!

When he announced the “something vaguely Indonesian” theme, I will admit that my heart sank.  What do I know about Indonesian cuisine?  What crazy ingredients will I have to buy?  Why didn’t he listen to me and go with the other theme??

But, being a good WTSIMer, I started doing some internet research on what I could make.  The first thing I discovered is that “Indonesian” encompasses a rather diverse collection of people, places and cultures.  The Republic of Indonesia consists of 17,508 islands and is the world’s largest archpelagic state (it’s also the world’s fourth most populous nation and the largest Muslim-majority nation).  Indonesian history and culture has been greatly influenced by foreign powers drawn to its natural resources.  Muslim traders brought Islam to the islands and European nations fought each other to monopolise the spice-producing islands.  In the end, the Dutch won and were a colonial power for three and a half centuries, until Indonesia’s independence after World War II.  This diversity is also reflected in the cuisine  which is based on Chinese, European, Middle-Eastern and Indian heritage.

The second thing I noticed was a certain familiarity in the sound of the Indonesian dishes.   Partly it was the familiarity of individual dishes:  nasi goreng (a spicy fried rice dish often served at banquets and popular as part of a rijsttafel in the Netherlands), sambals (spicy relishes) and atjar (pickled relish).  These are all dishes that I’ve seen served in South African restaurants and homes.  In fact, I’m sure in the 1980s The Homestead restaurant in the old Elizabeth Hotel in Port Elizabeth used to offer a rijsttafel at Sunday lunch, and my beloved South African Nice ‘n Spicy make a nasi goreng spice kit!  But it was not so much the individual dishes that sounded familiar – it was the structure of the words:  goreng, kentang, redang.  Compare these to the Afrikaans words blatjang, piesang, piering, and kaaings.  See the similarity?

And you don’t have to look too far to find the reason.  The Dutch East India Company were a powerful force in the Netherlands in the 17th century.  They were in essence the first multinational corporation in the world and were granted extraordinary quasi-governmental powers by the Dutch government, to wage war, negotiate treaties, mint coins and establish colonies.  (Can you imagine private companies being authorised to do this today??) Initially their primary concern was the spice trade and therefore in the about 1620 they established their headquarters in Batavia – known today as Jakarta, the capital of Indonesia.  Thirty odd years later the Dutch East India Company established a refreshment station at the Cape of Good Hope – or modern-day Cape Town – which was the start of Dutch solonisation of South Africa.  To work in the kitchens, manpower was needed and the local population proved to be unwilling and impossible to train, so a number of slaves were brought from the Company’s other colonies, particularly Batavia.  It was these slaves (ancestors of today’s Cape Malays) who established the Muslim faith at the Cape and who brought with them the dishes of home, which is how I grew up familiar with Indonesian cooking, without ever having visited Indonesia.

Seeng as Andrew specifically said that nasi goreng was not exciting enough (picky, isn’t he?!), I couldn’t totally cheat and make Nice ‘n Spicy nasi goreng and I ended up searching through various (generally excellent) Indonesian recipe sites.  I have to admit that in the end, the dish I chose was chosen because I had most of the spices already and didn’t have to go on a major shopping expedition (mea culpa!).  I’m off to Chicago for 2 weeks on Saturday and don’t need a cupboard full of half-used exotic ingredients!  But I was so, so happy with the dish I chose.  I was still not feeling well when I made it but the dish was dead simple to make, plus the combination of spices was gently warming and the starchy goodness was tremendously comforting.  The recipe I used is from Merry’s Kitchen of Indonesian Cuisine which is a great site and well worth a visit if you want to get into Indonesian cooking.

Selamat makan!

NASI AYAM NANAS (PINEAPPLE CHICKEN RICE) (serves 4)

Indonesian2Web

Ingredients

2 Tbsp vegetable oil
500g boneless chicken, cut in 1.5cm cubes
3 cups chicken stock
1 tsp salt
2 cups uncooked jasmine rice, washed and drained

For the seasoning:

3 shallots, peeled and finely chopped
5 cloves garlic
½-inch ginger root, peeled and chopped
1 tsp coriander seeds
½ tsp white peppercorns
½ tsp cumin seeds
a little freshly grated nutmeg
2 inches cinnamon stick
2 cardamom pods, bruised
2 cloves
1 stalk lemongrass, bruised

For the garnish:

1 Tbsp butter
2 shallots, thinly sliced
½ small pineapple, peeled and sliced and cut in small pieces (I used tinned pineapple)

Method:

Blend all seasoning ingredients except cloves and lemongrass with a mortar and a pestle or a food processor to form a paste.

Heat the oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasoning ingredients and stir fry it for 2-3 minutes.  Add the chicken and continue stir frying for about 3 minutes.  Add chicken stock and salt and simmer until the chicken is tender.  (If you are using stock cubes as opposed to home-made stock, go easy on the salt as the stock will be salty!)

Strain the stock and set aside the chicken pieces.  Place rice in a heavy stockpot, add 2½ cups of the reserved chicken stock and bring to a boil.  Cover the pan and simmer until the rice is almost cooked and the liquid absorbed.

Add the diced chicken and cook over low heat until the rice is thoroughly cooked.

Using the empty pan that you used to fry the chicken, add 1 Tbsp of butter and melt it over medium heat.  Then add the pineapple and sliced shallots and allow to caramelise slowly – this will take abotu 7-10 minutes.  Turn as necessary but make sure the shallots are nicely caramelised and almost crispy before you remove them, and that the pineapple has a good colour.

Serve the rice garnished with the fried shallots and pineapple pieces.

Indonesian recipe sources:

Merry’s Kitchen of Indonesian Cuisine

Astray Recipes

Gifts from the Kitchen

 

Looking for more recipes featuring pineapples?  Why not try:

  • Margot’s fried pineapple with caramel sauce
  • Barbara’s pineapple upside down cake

More deliciousness for you!

  • Creamy chickpea, spinach and zucchini curryCreamy chickpea, spinach and zucchini curry
  • Curried vegetable potjiekosCurried vegetable potjiekos
  • Spicy Moroccan chicken tagineSpicy Moroccan chicken tagine
  • Roasted Brussels sprouts with sesame and gingerRoasted Brussels sprouts with sesame and ginger

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!

« Pork medallions in a creamy chanterelle sauce
Ratatouille bake with feta cheese »

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. johanna says

    September 30, 2008 at 1:39 pm

    mmmh sounds yummy! there’s a ctually an indonesian somewhere in the docklands which i’d be keen to try out if you’re up for it?

    Reply
  2. Manggy says

    September 30, 2008 at 3:30 pm

    Have a great time in Chicago! I must confess I was also at a loss for (recipes) when I saw the announcement. And I live only a few thousand miles north! Looking at your delicious dish I’m regretting not jumping on it ASAP. I LOVE pineapple in savory dishes! There should be a movement to include more of it 🙂

    Reply
  3. ELRA says

    September 30, 2008 at 5:07 pm

    You really did your research very well Jeanne.
    Nasi ayam nanas is delicious, one of those dish that you make on a special occasion.

    Reply
  4. courtney says

    September 30, 2008 at 8:47 pm

    Now thats exotic enough for me.

    Reply
  5. Browniegirl says

    September 30, 2008 at 9:02 pm

    Wow that looks really good Jeanne. Well done. Have a wonderful trip to Chicago….xxx

    Reply
  6. Darius T. Williams says

    October 1, 2008 at 12:14 am

    I’m totally loving this…like for real!

    Reply
  7. Kevin says

    October 1, 2008 at 2:13 am

    This chicken rice sounds good. I like using pineapple in savoury dishes like this.

    Reply
  8. b says

    October 1, 2008 at 2:49 am

    This dish makes me want to get out there and start making something Indonesian.

    Reply
  9. Helen says

    October 1, 2008 at 9:43 am

    I don’t know too much about Indonesian food either Jeanne but I feel I know a little more now so thank you for that. i really like the look of the rice dish. I have a real ‘think’ for pineapple in savoury dishes and especially with the onions. Yum.
    It was a pleasure to meet you the other night. I hope I didn’t embarrass you too much by blurting out that you inspired me to start a food blog! I didn’t mean to gush….;)

    Reply
  10. Helen says

    October 1, 2008 at 9:44 am

    A real ‘think!’ A real ‘thing’ was what I meant to say…

    Reply
  11. grace says

    October 1, 2008 at 2:26 pm

    oooh–i’m intrigued! i enjoy pineapple and ham together, and as much as i love chicken, i’ll bet this would be even better. thanks!

    Reply
  12. kittie says

    October 1, 2008 at 2:29 pm

    Interesting post on Indonesian food! I’m not a big fan of fruit with savoury though – although the caramelisation on the pineapple looks very appetising! (Is caramelisation a word?!)
    Have a great time in Chicago 🙂

    Reply
  13. Bordeaux says

    October 2, 2008 at 3:16 am

    Yummy-yummy nasi goreng. All those spices just sound so delicious. Wish I had my kitchen back to try it out.

    Reply
  14. _ts of [eatingclub] vancouver says

    October 3, 2008 at 5:01 am

    I like the research that went into it. Saves me the effort. 😉 I’m lazy, I know. Bookmarked/clipped this recipe!

    Reply
  15. Rayrena says

    October 4, 2008 at 5:29 pm

    Yum, that looks great. I’ve lately been obssesed with my cookbook from James Oseland about Indonesian food and his time spent there. If you check out thesplendidtable.org and do a search for beef rendang, the recipe is there.

    Reply
  16. Rasa Malaysia says

    October 4, 2008 at 6:07 pm

    This is absolutely delicious looking, it just reminded me that I could make a similar Malaysian dish – belacan fried rice with pineapple. 🙂

    Reply
  17. celiaK says

    October 5, 2008 at 10:54 pm

    How interesting! I didn’t know that there are ethnic Indonesian/Malaysians in South Africa.
    Your recipe looked really good. I’ll be bookmarking this to cook at the next chance I get. 🙂
    Have a nice time in Chicago!

    Reply
  18. Prom Dresses says

    October 8, 2008 at 9:39 pm

    the food looks wonderful, makes me so want to try it.

    Reply
  19. Susan from Food Blogga says

    October 10, 2008 at 6:10 pm

    I just love savory pineapple dishes like this, Jeanne. And with cinnamon and lemongrass, I’m all over this one!

    Reply
  20. Elizabeth says

    October 11, 2008 at 5:48 am

    Mmmm, that looks good, Jeanne! I hardly ever remember to buy pineapple and yet I love it – fresh or tinned.
    Alas, I didn’t manage to even begin to think about researching Indonesian dishes to find one that we might want to make in time for this particular WTSIM… But I’m so glad you posted the link to Merry’s kitchen. There are several dishes that look wonderful. And of course, the dishes in Andrew’s roundup are also quite tantalizing.
    Hope you had a good time in Chicago!

    Reply
  21. eliz kuehl says

    January 25, 2009 at 7:22 pm

    Iwant the receipe for this dish (pinapple chicken rice. thank you.

    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

  • Perfect broccoli and Stilton soup [keto, low carb, GF]
  • 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

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Roosterkoek - a South African braai essential
Gem squash 101: how to find them, how to grow them, how to eat them!
Nigella's Bakewell slices & the Big Bakewell Taste-off
Jan Ellis pudding - a classic South African dessert

Featured on

Also available on

Baby it’s HOT outside!!! 🥵 So London has surp Baby it’s HOT outside!!! 🥵 So London has surprised us with a last blast of summer in September - 31C in my garden as we speak! What better way to beat the heat than with a delicious lunchtime salmon poke bowl from @sushikatanae16 - a very welcome addition to the local restaurant scene in E16. Excellent ingredients, pretty plating and a huge portion for £17 (enough for 2 meals for me!). Definitely 5 stars from me! What are you feasting on today? Let me know in the comments 🍱🍣
LONDON TIP: When last were you a tourist in your o LONDON TIP: When last were you a tourist in your own city? We have all seen Thames Clippers speeding up and down the river but have you ever taken a sunset ride on a summer evening? Cheaper than a tourist boat and same gorgeous views 😍 Plus you can use your Oyster card or contact less payment card - no need to buy tickets in advance. Routes and stops available on their website  https://www.thamesclippers.com/plan-your-journey/route-map  #thingstodoinlondon #londondiaries #londonby night  #thamesclipper #uberboat #londonskyline #Londonriver #londontips #londontourist
Happy Cap Classique day! 🍾 Did you know that Happy Cap Classique day! 

🍾 Did you know that Cap Classique is the official term for sparkling wines produced in South Africa? 

🥂 For a wine to be able to describe itself as Cap Classique on the label, it has to follow some rules during the production process - most importantly that it needs to be made using the same traditional bottle-fermented method as Champagne produced in France. 

🍾 The first bottle of Cap Classique was produced by Simonsig estate In 1971.

🥂 Although most early Cap Classiques were made from Chenin Blanc, today they are made using the traditional Champagne grapes Chardonnay and Pinot Noir. 

🍾 Cap Classiques require a minimum of 9 months lees ageing but many producers leave their wines for longer, giving them the same yeasty, biscuitty character as Champagne.

🥂 Pictured is my all time favourite Cap Classique - @grahambeckbubbly - available in the UK from Waitrose,  Sainsbury's, Majestic and Ocado. 

Cheers! 🥂
A sunny afternoon in Soho, lunching with the one a A sunny afternoon in Soho, lunching with the one and only @neleen17 at @bocca_di_lupo. Fabulous sakura negronis to start (obvs!) alongside deep fried, cheese filled zucchini blossoms, stuffed olives and sage & anchovy fritters. Then seabass crudo  and a plate of coppa ham & melon. Finally, chicken escallopini with wild mushrooms,  orechiette with tomato, basil & red onion; and the best borlotti bean salad ever - all washed down with super food-friendly Malabaila Le Tres Roero Arneis. A fabulous meal and already looking forward to my next visit! And then a Turkish ice-cream and a little Soho dance as we walked home 💃. As you do.
Last week I went to the @royalacademyarts Summer E Last week I went to the @royalacademyarts Summer Exhibition,  the world’s oldest open submission exhibition – which means that anyone can enter their work to be considered for inclusion. It’s happened every year since 1769 and showcases a wealth of works on a variety of media from emerging and established artists. All works are for sale and prices range from a couple of hundred pounds to 6-figure sums and the exhibition runs till 20 August.  My favourite was the 3D St Paul's cathedral piece "Hemispheres "made of carbon fibre by @peternewellprice
Which one would you buy if you had an unlimited budget? #thingstodoinlondon
[AD] Have you ever tried Nepalese food before? 🇳🇵🇳🇵🇳🇵 If, like me, you hadn't, then you need to get down to The Gurkhas, a new modern Nepalese restaurant between Oxford Circus and Great Portland Street. Right now you can buy a voucher (valid for a year) giving you a 41% discount on their 6-course menu (see below for what's included) - visit @thegurkhas_restaurant or https://thegurkhasrestaurant.com/ for details.

The restaurant is the brainchild of Nepal-born Shrabaneswor Rai, who hails from a Gurkha family. The Head Chef Joe Allen, whose wife is Nepalese and father-in-law a Gurkha, has created a modern take on Nepalese cuisine using authentic spices and the best British produce. Choose between a 4 (£45), 6 (£65) or 9 (£85) course set menu - we tried the 6 course (plus 2 extra plates from the chef marked*) and we had:
1. Jimbu focaccia with fermented greens gundruk butter 
2. Aloo nimki (spiced potato on crispy cracker)
*3. Bara (lentil pancake, beetroot, fenugreek)
*4. Lamb kachila (lamb tartare with crispy bitter gourd)
5. Kukhura ko jhol  momo (chicken dumplings in spicy tomato sauce)
6. Stone bass sekuwa with heritage tomato atchar 
7. Gorkhali pork secreto on turnip atchar with amala (Indian gooseberry)
8. Khuwa creme caramel with sorrel granita 

Highlights for me were the focaccia; lamb (crispy bitter gourd - who knew?!); stone bass; and pork (stunning quality meat and loved the gooseberries).

Alongside the food we also had 2 amazing cocktails, one with blue butterfly pea powder; and a guava fizz topped with a smoke bubble. With dessert we had Tongba, a fermented millet drink (rather like a less alcoholic sake) served in an eponymous wooden container - a wonderful match with dessert!

The restaurant is named after the famous Gurkha soldiers of Nepal who are known for their bravery and  have been recruited into the British, Nepalese and India armies during various conflicts including WW1 and WW2. They are famed for their bravery and former Indian Army Chief of Staff Field Marshall Sam Manekshaw once said: "If a man says he is not afraid of dying, he is either lying or he is a Gurkha."
Ever been to Palermo, Sicily? One of my favourite Ever been to Palermo, Sicily? One of my favourite things about this fascinating is the abundance of street markets. The alleys around the ancient Mercato della Vucciria are full of textile shops with the most amazing colourful fabrics - so hard to resist buying them all 😍😍😍 What's your favourite? Mine is right at the end... 🌵 

#palermosicily #sicilytourism #visitpalermo #mercatodellavucciria #textiledesigns #fabricdesigns #colourfulfabrics
Throwback to last week at @tasteoflondon where I h Throwback to last week at @tasteoflondon where I had the pleasure of drinking one of my favourite French summer wines:  @caveormarine ‘s Villemarin Picpoul de Pinet, a crisp and refreshing white wine made from 100% Picpoul grapes in the Languedoc-Rousillon AOC of Picpoul de Pinet, on the coast south of Montpellier. Did you know…
🇫🇷 the name Picpoul literally means “lip stinger”, a reference to this wine’s zingy acidity
🇫🇷 Picpoul was originally better known as a grape used to make Vermouth
🇫🇷 The appellation was granted AOC status in 1985
🇫🇷 The appellation is one of a tiny handful in Languedoc-Rousillon only allowed to make white wines
🇫🇷 65% of Picpoul wine is exported and the UK buys 75% of that!

So how does it taste? There is a lot of grapefruit, green apple and pear on the palate, balanced by a hint of salinity and minerality as a result of the vineyards’ proximity to the ocean - a perfect match for oysters and other seafood! Available for £9.99 per bottle at @majesticwine 

I also sampled:
- @maisonmirabeau rosé in an impressively large bottle
- @chef_francescomazzei ‘s amazing truffle & Parmiggiano pasta
- fabulous @remeogelato pistachio gelato
- @primetimelager gluten-free low calorie beer
- smoked nuts and olives from @belazu_co 

But the best part is always meeting up with fab friends old and new -  @eatcookexplore @thelondonfoodie @drgeraldcoakley @mecca.ibrahim and (briefly!) @elizabethwinegirl
When the London temperatures hit 30C, there’s on When the London temperatures hit 30C, there’s only one thing to do: grab a bottle of rosé and enjoy a braai (or barbecue if you are English!)

I am not generally a fan of the bland white Pinot Grigio examples that litter wine lists in London - but a Pinot Grigio rosé is a whole other kettle of… erm… grapes! One of my standby rosé wines for everyday quaffing is the Fiore Rosa Pinot Grigio rosé from the Lombardy region of Northern Italy, Provincia di Pavia, with its pale salmon colour and fruit forward palate of ripe strawberries and cherries. It nevertheless retains a crisp acidity and a pleasantly clean finish, and pairs well with charcuterie, cheese and chicken dishes. But it also worked perfectly with my barbecued pork belly strips, grilled courgettes and salads this weekend. And for around £8 a bottle, not bad value at all - almost worth buying by the case and keeping on hand for unexpected visitors! 

Looking forward to many more bottles over the summer. Cheers! 🍷
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

Bowls of broccoli and Stilton soup
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

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2023 · 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 © 2023 · 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