Sama seperti negara Indonesia dan negara lainnya yang ada di dunia ini. bahwasannya, pernikahan akan disuguhkan dengan berbagai macam tradisi serta keunikan setiap wilayahnya masing-masing. Misalnya untuk Indonesia sendiri, memiliki berbagai macam Pulau, Suku, Ras dll. Ketika seseorang sedang melaksanakan pernikahan, mereka kadang mencampurkan berbagai macam adat dan juga istiadat dari daerah atau pulaunya masing-masing. […]
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Just the idea of finding a worm in a salad is enough to send some shivers running up the spine. Fortunately, in this case, after the worm was discovered, a surprising, but welcomed customer service story developed. Basically, Sainsbury's pulled through in the clutch to address the situation with some serious grace.
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Sri Lanka has offered to host the 13th edition of the Indian Premier League (IPL) which has now been indefinitely suspended by the BCCI due to the ongoing coronavirus pandemic.
The 2020 IPL edition was slated to start from March 29 but with the coronavirus outbreak it was first deferred till April 15 and now with the extension of nation-wide lockdown in India till May 3, it has been indefinitely suspended.
Apparently, the Sri Lanka cricket board has written to their Indian counterparts wherein they have offered to host the IPL.
"Apparently it will cost the BCCI and its stakeholders more than $500 million to cancel the IPL," ESPNcricinfo quoted Shammi Silva, SLC president, as telling to Sinhala daily Lankadeepa.
"So perhaps they can minimise those losses by hosting the tournament in another country.
"If they play it in Sri Lanka, it's easy for Indian audiences to watch the games on TV. There's precedent for this because they've played the IPL in South Africa before. We're waiting for the Indian board to respond to our proposal," he added.
On two occasions in the past, the IPL has been shifted out of India. The 2009 edition of the IPL had been moved to South Africa due to Lok Sabha elections. In 2014, the UAE had hosted the first two weeks of IPL also because of the general assembly polls in India.
"If the Indian board does agree to play the tournament here, we're ready to provide facilities in line with the requirements and recommendations of medical professionals. It would be a substantial source of income for Sri Lankan cricket as well," Silva said.
Sri Lanka has so far registered fewer number of coronavirus cases as compared to India. Till now, the country has over 230 COVID-19 cases while seven lives have been lost in the island nation.
However, the lockdown imposed in Sri Lanka is even more severe than that in most parts of India, with a curfew having been put in place for almost four weeks. The Sri Lanka government remains optimistic about eliminating the virus from the country and if the goal is achieved, then Sri Lanka can become a viable option as an IPL venue. However, even then, the government clearance would be required to host such a big tournament.
In India, the condition is worse as more than 13,000 confirmed cases have been reported thus far with more than 400 people losing their lives to coronavirus.
BCCI is also looking at the two options of having an IPL this year. They are looking to organise the event in September and early October before the T20 World Cup in Australia or hosting it at the expense of the T20 World Cup if the ICC, Cricket Australia and other stakeholders are all in agreement.
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The 2020 edition of US Open badminton championship has been suspended by the Badminton World Federation (BWF) on Tuesday amid the coronavirus pandemic that has stalled the entire world. The World Tour Super 300 tournament was supposed to be held in Fullerton, California between June 23-28.
Over three million people have been infected by virus so far worldwide while in excess of two lakh individuals have lost their lives because of the pandemic.
"The Badminton World Federation can confirm the suspension of the YONEX US Open 2020 set to be held 23-28 June in Fullerton, California," the BWF said in a statement.
"This decision was made in close consultation and consensus with USA Badminton. BWF accepts that all relevant health, safety and logistical risks have been considered by the tournament organisers."
The US Open joins a long list of events cancelled by the BWF as earlier the Swiss Open, India Open, Malaysia Open, Singapore Open and Badminton Asia Championships were called off due to the outbreak as a precautionary measure.
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This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
We spotted a new eatery in the busy commercial hub of Sector 17, Vashi, and the signboard got our attention immediately — Nothing But Chicken, it boldly announced, Now Open. Mental note to self — must check this place out. Soon enough, we find ourselves at the new eatery one afternoon. With just four high chairs, the place is more a take-away, but we choose to have our working lunch at Nothing But Chicken (NBC).
The décor is cheery and functional with doodles of smiling hens giving us company. We also note signage about the restaurant being Halal & ISO 22000 compliant, and most importantly for us, that the meat is fresh, not frozen.
Chicken seekh kabab
Chicken all the way
At the entrance, NBC sports a huge refrigerated display that has raw, pre-cut and in some cases, pre-marinated chicken portions. You can choose from a variety of sausages — jalapeno and cheese, cocktail, classic salami to name a few — or you could buy pre-marinated chicken, grill it yourself and enjoy it in the comfort of your home. Options include chimichuri, peri-peri, Greek yogurt and pepper, cheesy garlic breast among others.
The second display counter has all the ready-to-eat goodies — you can choose from a variety of sandwiches and salads or simply opt for a pilaf or chicken vada pow, desi burger, chicken seekh pow or chicken kheema pow. We order the chicken vada pow (`65), grilled chicken wrap (`105), two pieces of galouti seekh kabab (`34), three pieces of classic seekh kabab (`48), tandoori tangdi (`102) and chicken mayo roll (`105). We realise much later that they billed us for a classic salad (`82), which we were not served. When we point it out to the staff the following day, they are polite and refund the amount and the applicable taxes, too.
Chicken vada pow
Back to our chicken encounter. The order is served one item at a time, heated in front of us in a microwave oven. The presentation is fuss-free and practical. The wrap, kababs and tandoori tangdi are so hot, they are steaming right to the very last bite.
Vada pav vs burger
We are informed that the lone difference between a chicken vada pow and a desi burger is the flavour and spices of the patty.
Tandoori tangdi
The former comes served with a chicken patty in a brown bread pav with cheese dip and schezwan sauce. It is tasty, but since the dish is named after the popular Mumbai snack, we would have preferred the traditional chutneys to go with it. That, we feel, could have been the differentiating element between the desi burger and the chicken vada pow. The patty is mildly spiced and despite being reheated, hasn’t become tough. This, in fact, is true for everything we order.
The tandoori tangdi is well marinated with the classic smoky taste, cooked just right so it is tender. The chicken mayo roll is too bland and sour for our taste. The galouti seekh kabab and the classic seekh kabab taste different, in a good way — the chicken in both offerings is tender and flavourful.
The interiors
The grilled chicken wrap is a whole wheat roti with a masala chicken filling. It has the right balance of spice and is quite filling. By now, we need something to quench our thirst; NBC stocks regular soft drinks and we wash down our meal with a couple of fresh fruit juices on offer. With its reasonably priced, no-frills menu, NBC is ideal for a quick, VFM meal, or to help you cut down your chicken preparation time at home. With courteous staff, they seem to have their act in order. However, given their location, they are likely to face stiff competition from their F&B neighbours.
Time 9 am to 11.30 pm
At Sector 17, Shiv Center, Next to Arneja Corner, Vashi, Navi Mumbai.
Call 8828812200
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If you want to see actress Yami Gautam in school uniform then head to her Instagram profile right away. She has posted a picture of her first day in school.
"My first day to school! I am sure I did not know what it meant but was just so excited to get dressed in uniform and see where mummy-papa taking me... and I continued with this enthusiasm forever," she wrote on Instagram along with the image in which little Yami is all groomed with an identity card pinned on her grey tunic.
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She also asked her followers to live each moment to the fullest.
"Let life excite us at every moment, no matter where it takes us, just believe, embrace it and keep walking #stayhome #staysafe," Yami added.
On the film front, Yami, who impressed all with her role of a TikTok star in "Bala", will now be seen in "Ginny Weds Sunny", which also features Vikrant Massey.
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Consuming a ketogenic diet not only helps to lose weight but also helps maintain vision in patients with glaucoma, a study conducted over mice has found. Ketogenic diet is a diet which has high fat, low protein and low carbohydrates.
Glaucoma is a progressive disease in which damage to the cells that transmit visual information to the brain leads to vision loss and, in some cases, blindness. Higher rates of glaucoma in people with diabetes suggests a potential connection between this eye disease and metabolic stress.
The findings led by Denise Inman from the Northeast Ohio Medical University in the US showed that a low carb and high-fat diet protects retina cells and their connections to the brain from degeneration.
Switching mice destined to develop glaucoma to a low carbohydrate, high fat diet protects the cells of the retina and their connections to the brain from degeneration.
The results, published in the journal JNeurosci, found that feeding mice, genetically modified to develop glaucoma, a ketogenic diet composed of nearly 90 per cent fat for two months protected retinal cells from degeneration by increasing energy availability.
Although further research into this intervention is required, these findings suggest that a ketogenic diet may help to maintain vision in patients with glaucoma, the researchers said.
(Edited by mid-day online desk, with inputs from IANS)
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Chef Cham Hun Chakap plates a portion of chilli chicken. Chilli chicken is one of the spicier dishes that can be traced back to Tangra. But the food of the Kolkata locality is often a lot sweeter than other Indo-Chinese dishes because that’s how the Bengalis prefered it. This can be evidenced in something like honey chilli potato.
Chef Cham Hun Chakap moves around the kitchen with the assurance of a well-set batsman completing a comfortable single down to deep midwicket. He is running the show behind the scenes at a restaurant in an upscale Powai hotel, which is hosting an event called Tangra Festival. The dish that the chef is whipping up for us is chilli chicken, possibly the most ubiquitous item in the culinary spectrum of Indo-Chinese dishes. And he tells us that it was invented in Tangra, the new Chinatown in Kolkata, considered by many to be the Mecca of this particular cuisine.
Tangra does indeed occupy a unique spot in the country’s food-scape. It all goes back to about 100 years ago, when the British — along with Kolkata’s older Chinese community in Tirreti Bazaar — established the area, setting up leather factories there to manufacture boots and other goods for soldiers at the battlefront during World War I. Business picked up further during World War II. But then, the British packed their bags in 1947. So, the Chinese community took over the tanning operations. Their life ambled comfortably along, only to be turned upside down by the Indo-China war of 1962, when many indigenous Chinese people immigrated to safer havens like Canada, Australia and Taiwan. And suddenly, the community in Kolkata found its numbers to have considerably dwindled.
Food to the rescue
What’s worse is that the ones who were left behind, and who had picked up the mantle of the leather business from their predecessors, found themselves on the wrong side of the law after the state government deemed the tanning industry to be an environmental hazard in the mid-’90s. A large number of factories thus faced closure, with some being shifted to the nearby neighbourhood of Bantala. Many of the owners faced overnight financial ruin. So, to get out of the soup they found themselves in, they turned their attention to another business that had been gaining momentum in the area over the ’70s and ’80s — restaurants serving “Chinese” dishes.
“Initially, these restaurants were serving the authentic cuisine of the Chinese mainland. But that did not suit the palate of Kolkata’s Bengalis, who found it to be too bland. So the restaurants were running in losses in the beginning, till their owners decided to alter the recipes, adding Indian herbs and flavours,” chef Cham says, adding that this formed the genesis of what we call Chindian cuisine.
Illustration/Ravi Jadhav
These dishes, of course, bore as much resemblance to true-blue Chinese food as idli-sambar does to tandoori chicken. Instead of being stir-fried, for instance, most of the preparations were gravy-based. The spice quotient was also so much higher than a Shanghai local would put his chopsticks down to fan his mouth after one bite. Plus, while something like a Peking duck is roasted over a length of time, Tangra food was geared to suit the purposes of the quick-service restaurants there. This automatically also meant that the meat — including the fish items — was almost invariably diced into pieces, instead of being served whole, like some of the dishes in mainland China.
Pan-Indian acceptance
Be that as it may, the cuisine gradually started spreading to other parts of the country. Nelson Wang, a Tangra local who opened SoBo’s China Garden in 1984, is widely credited with having invented chicken Manchurian, a dish which if you say is Chinese, you might also say that the giant panda is India’s national animal. Punjabis also caught on to the trend, developing a brand of Sino-Ludhianvi dishes. And with time, Indo-Chinese food became a mainstay of restaurants in various cities, including Mumbai, where lunch home menus reserve equal space for “Chinese” dishes as they do for stuff like chana masala and aloo matar.
The credit for this goes to the original restaurateurs of Tangra who Indianised their indigenous dishes. But things are no longer hunky-dory in the Kolkata neighbourhood, says Dominic Lee, a fourth-generation Tangra local. “Many of the smaller restaurants are finding it difficult to sustain themselves, with only the bigger eateries, which have space for parking, constantly managing to upgrade themselves because they have the requisite capital,” he tells us, adding that the recent controversy around dubious meat being supposedly sold in the city’s restaurants has led to a further dip in fortunes.
Nonetheless, he continues, the legacy of the cuisine has left a permanent imprint on the history of India’s food. Take chilli chicken, something so popular that it’s travelled all the way from the humble Kolkata locality to the swish Powai hotel where chef Cham is making us his version of it. But when he is done in a matter of mere minutes, he recognises the look of doubt on our face after we have had a taste. “I have to make a blander variety because most of our customers are from the West, and they wouldn’t be able to handle something too spicy,” he explains, revealing how Indo-Chinese cuisine of the Tangra variety is a preserve of only our own countrymen.
Looking for it anywhere else in the world would be like looking for a needle in a haystack, for all practical purposes.
Awesome sauce
A huge contribution that Tangra has had is popularising the concept of chilli sauce. “You will find it in all the kathi roll shops dotted around Kolkata. But before we added it to our food to suit Indian taste buds, people had no clue about it,” says Lee.
Till May 27, 7 pm
To 11.30 pm
AT Emperor's Court, Renaissance Mumbai Convention Centre Hotel, near Chinmayanand Ashram, Powai.
Call 8291165421
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Our cab pulls up outside Bayroute in Cuffe Parade and through the heavy door, we are transported into a tavern with large cloth lamps that resemble hot air balloons, glass-blown light fixtures, beige sandstone walls and mirrors that make us stop and stare. Natural light floods the space through the windows adorned with heavy curtain drapes. We point our cell phone camera in every direction wondering how similar it is to a set from Aladdin.
The restaurant, which serves Mediterranean and Middle Eastern fare from Egypt, Turkey, Lebanon and Greece, is dished out by chef Ajay Thakur. Before we order drinks, we call for hummus. A city food consultant we have with us for company suggests that the iconic dish is the true test of good Middle Eastern fare. So, we pick the baharatli hummus (Rs 475).
Turkish Express
The chick pea mash comes with a shot ofspicy Tunisian chilli pepper that is flaming orange in colour. The pine nuts and olive oil drizzle, too, is a well-rounded upliftment. Next, we try the quwarmah Kuwaiti (Rs 595), a Turkish pide or flatbread folded like a long boat that comes with well-marinated ingredients and is donned with caramel golden fried onions, fresh pomegranate rubies and herbs. This we pair with drink like an Egyptian (Rs 375) and Turkish express (Rs 450). The first beverage has the sweetness of ganna and a punch of dark rum along with the tangy-sweet twist of lime juice and honey. The latter, which is supposed to have a whiskey base, tastes like coffee and cream instead. So, we send it back and are told that they forgot the booze. When we try it again it's a truly indulgent drink spiked with a well-smoked whiskey.
The mains had its own share of hits and misses. We tried Koshari (Rs 645), the national dish of Egypt made with pasta, lentils and rice, in Dubai at a street festival a few years ago. That version was local with the vendor having picked up the recipe from his mother. The one at our table tastes of tomato gravy and pasta. It's a let down.
Arni arakil
Arni arnaki (Rs 1,395), our non-veg pick, is a portion of za'atar-butter-braised lamb shanks served with roasted veggies, caramelised onion and a pine nut pilaf. Here, the winner is the pomegranate grape jus: a thick, molasses-like juice that perfectly balances the fall-of-the-bone meat.
For dessert, we pick the mint chocolate and Greek yogurt popsicles (Rs 525). As we bite and lick the sweet treat, we're convinced the restaurant, which also has an outlet in Powai, is a go-to spot for the right dose of
Middle Eastern.
TIME 12 pm to 1.30 am
AT Bayroute, Minoo Manor Building, 7, Captain Prakash Pethe Marg, Badhwar Park, Cuffe Parade.
CALL 8291156403
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Bayroute didn't know we were there. The Guide reviews anonymously and pays for meals