Monthly Archives: April 2017

M’lurean’s petition helped cyclists use major roads

Mangalore, KARNATAKA :

On A Mission : Raheem Teekay
On A Mission : Raheem Teekay

Mangaluru :

If cycling enthusiasts can still use major roads in future, then they must thank a Mangalurean for making it possible.

A boorish remark by an Audi Q8 driver that ‘cyclists will be thrown out of the highways soon’ forced 64-year-old Raheem Teekay to launch an online petition on change.org against the recommendations of a parliamentary standing committee on banning cyclists and pedestrians from major roads. The petition on the website received 7,500 signatures in a few days.

Raheem, from Falnir in Mangaluru, started cycling just 13 months ago and has clocked 4,500 km so far. He said the petition was launched in the second week of March and more than 500 riders signed it by the end of the day and 2,000 in a week.

Ra heem said: “It was the day after TOI reported that cyclists may be barred from major roads. I was returning from my bicycle ride from Panambur. At Urwa Market, a high-end car was reversing, and I signalled to the driver for the right of way. The driver rolled down the window glass, stared at me and said in Tulu: ‘You people will soon be thrown out of the highways.’ I did not say a word and pedalled on.”

The bicycle activist said the remark made him launch a petition on change.org within hours of the incident. “I’ve signed many petitions posted by others, and this was my first. Days later, I started receiving congratulatory messages after Union minister Nitin Gadkari referred to the online petition at a press conference and ruled out any move to ban cycling on roads,” he said.

Talking of his experience, Raheem said “so-called illiterate” bus and autorickshaw drivers have a tolerant and sensitive attitude towards cyclists, and those driving high-end cars display loathing behavior and honk at cyclists nonstop.

source: http://www.timesofindia.indiatimes.com / The Times of India / News> City News> Stanley Pinto / TNN / April 07th, 2017

Collegians whip up a storm

Bengaluru, KARNATAKA :

CakeMPOs06apr2017

Nineteen-year-olds, Sana Azam and Rhea Agarwal balance studies and their baking business

Running a baking business when you are a full-time student is not a piece of cake. However, Sana Azam and Rhea Agarwal, both 19, prove all you need is passion to batter-up and bake away.

SanaMPOs06apr2017

The decision to start a baking venture happened organically for Sana, founder and baker at Pink Whisk. Having grown up in an environment where the oven was always in use — whether it was her grandmother making the more traditional Muslim recipes and bakes such as roat or her mother making a cake. It was from there that Sana developed a love for cooking. “I’d always been a sous chef,” she says laughing. “My earliest memories go back to holding the mixer while my mother handled everything else.” That gradually changed, as she began doing things independently and grew as a baker herself. Although she had received requests in the past from close friends and family, the decision to start Pink Whisk only happened towards the end of her 12th standard in school.

Sana, a first-year B.Com student at Mount Carmel College, has a Pink Whisk stall at MCC’s many fests. She is working on a launching a Facebook page soon but currently takes orders by phone or WhatsApp. Pink Whisk also has a WhatsApp group which keeps people updated about what is cooking.

Although she specialises in all things sweet, Sana also dabbles with savouries like chicken quiches, tarts, samosas, pastas and bakes. Apart from cakes and cupcakes, she also makes éclairs, cheesecakes, bars (something between a cookie and a cake), chiffon pies, and trifles. Pink Whisk’s white chocolate and raspberry and strawberry jam bars are extremely popular, mini cheesecakes accompanied by a berry compote and the signature Banoffee are favourites as well. Sana said her most challenging order was “baking a five-kilo cake for a software company. Any order placed less than two days before it is needed is always challenging.”

 

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Chance encounter

Rhea Agarwal, on the other hand, found her love for baking by chance. The 19 year old, first year BBA student at Christ University started It’s Whipped, with her sister Sakshi Agarwal. Rhea says: “I was maybe 12 or 13 when my mother enrolled me in a summer baking class.” And there was no looking back. Within a week, she had practiced everything she had learned. Whether it was a family function or a friend’s birthday, “Nobody asked me but I took it upon myself to make something for every occasion, I just got good with practice,” she says. Friends and family always suggested she start taking it more seriously and turn it into a business but it was only when a close relative placed an order for a chocolate cake and offered to pay her for it, that the idea to turn the hobby into a business venture arose.

Rhea runs It’s Whipped with the help of her mother and sister. They have a Facebook page and an Instagram account where they communicate with potential customers by posting pictures of desserts they make as well as inform their customers of new items they add to their ever-growing menu.

“We make everything from chocolates, cakes, cupcakes and pies to granola bars, cookies and herb crackers. We also have a list of egg-less recipes. Our teacakes are popular and we offer them in many flavours including lemon, walnut, chocolate chip, honey and date.”

Talking of her most challenging order yet, Rhea says, “It was an order for 600 chocolate-covered brownie bites that a corporate had requested for Diwali.”

Both It’s Whipped and Pink Whisk operate out of homes and they prefer when customers come to pick up their orders.

source: http://www.thehindu.com / The Hindu / Home> Life & Style> Food / by Harshala Reddy / April 05th, 2017

Armaan Ebrahim Steps Up To Pro Class Of Lamborghini Super Trofeo Asia Series

Chennai, TAMIL NADU :

armaanMPOs05apr2017

Indian racer Armaan Ebrahim has progressed to the highly competitive Pro Class of the Lamborghini Super Trofeo Asia Championship for the 2017 season. After two successful seasons in the Pro-Am class of the championship, the promotion is a major push for the Indian racer’s career and his dream of competing in the FIA World Endurance Championship. Armaan joined team FFF Racing and will partner with UK’s Jack Bartholomew in the race spec Lamborghini Huracan. FFF Racing will also have a second Huracan in the championship that will be piloted by teammates Carrie Schreiner and Richard ‘Spike’ Goaddard.

The 2017 Lamborghini Super Trofeo Asia series is a five round championship and commences this weekend on 7th April at Sepang, Malaysia. The next three rounds of the championship will be held at the Buriram circuit, Thailand; followed by Suzuka and Fuji tracks in Japan. The final race for this season will be held in Imola, Italy.

armaanLamborghiniMPOs05apr2017

Armaan won the 2016 Lamborghini Super Trofeo Asia series in Pro-Am class

For Armaan, the step up to the Pro-Class was only logical after winning the Pro-Am class in the Lamborghini Super Trofeo Asia series last year. The Indian driver along with Sri-Lankan partner Dilantha Malagamuwa managed to win 7 of 12 races in the 2016 season.

Speaking on his progress to the Pro-Class in the championship, Armaan said, “After winning the title last year, it was natural for me to get into the Pro Class. I have a good teammate and I am looking forward to making 2017 a grand one.”

Speaking on having Armaan on board, FFF Racing Team owner, Sean Fu Songyang said, “We are delighted to have Armaan in our Super Trofeo Asia programme. He is a proven race winner and, along with Jack, will be the car to beat”

Before making it big in the Lamborghini Super Trofeo Asia Championship, Armaan started his racing career winning the Formula LGB championship as a 16-year-old, and went on to race in Formula BMW Asia, Formula V6, GP2 Asia and A1GP. Armaan also raced in three season of Formula 2 before heading to the Super Trofeo Asia series in 2015.

source: http://www.auto.ndtv.com / NDTV.com / Home> CarandBike> Home> News / by Sameer Contractor / April 05th, 2017

Lulu Group commits 3 crores for girls hostel at JMI

DUBAI / KERALA / NEW DELHI :

Gulf-based Lulu Group has committed 3 crore rupees to construct a school girls hostel in Jamia Millia Islamia.

The commitment was made by the group chairman Yusuf Ali during JMI Vice Chancellor Prof. Talat Ahmad’s UAE visit as Chief Guest of an event organised on 2 February by the UAE chapter of the JMI alumni. During this event Lulu Group chairman announced this commitment.

Yusuf Ali (centre) with JMI VC, Dr Talat Ahmad (right)
Yusuf Ali (centre) with JMI VC, Dr Talat Ahmad (right)

I am also thankful to all my near and dear Jamia fraternity in UAE who actively participated with hand-in-hand for the overall program.

Effort and sincerity with the highest level of commitment of Alumni organzing members Syed Nadeem Zaidi, Nadeem Hassan, Imtiyaz Ahmad, Ahmad Khan, Kashif Zamman, Riyaz Ahmad Khan, Shah Shams Alam, Muslim Ghayur, Salahuddin Ansari, Abdul Khaliq, Shamim Ahmad, Jalal Ahmad, Amjad Iqbal Khan etc were at par excellence and hope to have similar energy and synergy in future too Insha Allah. (Parvez Akram Siddiqui)

source: http://www.milligazette.com / The Milli Gazette /  Home> Special Reports / Print Issue: 16-29 February 16th – Online Aprl 04th, 2016

High five to 555

Hyderabad, TELANGANA :

Cafe555MPOs03apr2017

 

Cafe 555’s Irani chai and haleem draws crowds from most parts of Hyderabad

In a steep lane dominated by biryani joints and residential blocks at Masab Tank, Café 555 is just a few metres away from one of the busiest roads in the city that connects one to Jubilee Hills, Panjagutta and Khairatabad. Their chai is so well known that you’re not amused by their tagline that reads, ‘Don’t drink and drive, Drink only Café 555 ki chai and drive.’ The café that enters its silver jubilee year in 2017 is now owned by Ali Raza Jowker and draws most of its crowds from the nearby Ahmed Nagar apart from other parts of the city.

Their chai was first sold at Rs 1.50. Now priced at Rs 10, nothing betters the warmth that their cup of Irani chai to begin your day or energise you on a tired evening. Most customers prefer to savour it with the crisp irani samosa. If you with to indulge in something sweet to go with it, there is the popular ‘bun butter’ option.

The cafe is frequented by a number of actors from Telugu film fraternity. Sania Mirza too makes it a point to visit Cafe 555 when in town. It not just their chai that’s popular — the manager Mohammed Ali proudly shows us the award the café won for its haleem.

The sight of Cafe 555 during the Ramzan season is a delight to your senses with its multi-coloured lights during the night adding to the festive aura. The haleem prepared by Ali Raza’s grandfather was a hit with the Nizams too, says the manager.

A cafe has other options as well; their quintessential dal rice and poori are sought out items during breakfast and lunch times. No full-course meal feels complete without the Lassi here. What makes Cafe 555 ideal is also their ability to cater to foodies with diverse choices over the years.

Employees from the nearby Telugu Samkshema Bhavan, Tribal Musuem, tailoring and stationery shops continue to see the cafe as a companion that has transformed itself and evolved with changing customer tastes without losing its charming nativity.

source: http://www.thehindu.com / The Hindu / Home> Life & Style> Food / by Srivathsan Nadadhur / April 03rd, 2017

INTACH to hold prayer meet at Ustad Bade Ghulam Ali’s grave

Hyderabad, TELANGANA :

Charminar :

The Hyderabad chapter of the Indian National Trust for Art and Cultural Heritage (INTACH) will hold a prayer assembly at the grave of Hindustani classical music maestro Ustad Bade Ghulam Ali  Khan at Daira Mir Momin in Hari Bowli of Charminar on Sunday to mark his 115th birth anniversary. The prayer session will begin at 10.30 am.

Ustad Bade Ghulam Ali Khan's grave in Sultan Shahi area
Ustad Bade Ghulam Ali Khan’s grave in Sultan Shahi area

Ustad Bade Ghulam Ali Khan, though born at Kasur village (now in Pakistan) of undivided Punjab on April 2, 1902, he spent a considerable time in Hyderabad where he passed away in 1968. The Ustad, who belongs to the Kasur Patiala Gharana, is considered as the  Tansen of the 20th century.

The state government named a road after him. His grave now lies in utter neglect.

The Ustad served in the special department of music and arts of the Nizam government. The Nizam had both Western and Indian music units. The Indian unit had 108 employees on its rolls including Bade Ghulam Ali Khan.

Other great musicians like Pandit Maniram, Pandit Motiram, and Begum Akthar were also part of the Nizam’s music department. News archives reveal that the highest salary offered was 50 a month. The Ustad and other maestro also received special allowances for every appearance.

source: http://www.timesofindia.indiatimes.com / The Times of India / Home> City News> Hyderabad News  / TNN / April 02nd, 2017

How I wrote a novel at 19 and was published at 20

Mumbai, MAHARASHTRA :

A first-person account from a student of St Xavier’s College, Mumbai, whose first thriller, ‘The Bard of Blood’, has just hit the shelves.

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Being a published writer at 20, to be honest, is not something I thought I would have to speak about too much. I could speak about being a writer (writer’s block, etc.). Or I could speak about being 20 (how I never quite liked college, etc.). But, a writer at 20? Well, let’s give that a shot.

How I got around to writing my first novel, The Bard of Blood , is an interesting journey itself. Around the time I had turned 17, I had a sudden growing interest in the covert world of espionage. And it wasn’t a James Bond film that drew me to this newfound interest of mine. It was, in fact, the entire talk of jihad and Islamic extremism that plagued every newspaper. There was always an article of some extremist outfit wreaking havoc.

Being a Muslim, I wanted to understand why I was so different from them, when ideally, we both were supposed to believe in the same set of principles? One thing led to another, and I had suddenly read a lot more than anyone else my age probably had about the subject, finding myself disagreeing with the ideology that had tweaked itself conveniently to something it was never meant to be.

Simultaneously, being an avid reader of fiction, I always kept myself abreast with the latest Lee Child or Jack Higgins novel. And then, I soon realised that India itself was bereft of a fictional character who was as powerful as a James Bond or a Jack Reacher. I wanted to fill that void. I wanted to create a character worth his salt, that wouldn’t seem like a ‘me too’ of a Bond or a Bourne, but could stand his own and be equally magnetic. And what’s more, he was going to be set in the real world dealing with what could well be real situations.

Writing to write, not to be published

I was going to write the novel regardless of whether it would get published or not. It was going to be for my satisfaction, perhaps for a 40-year-old me to look back and find traces of himself in a character he had created two decades ago.

So, at the age of 19 I had begun writing the novel, burning the midnight oil and still making it to college on time the next morning. Soon afterwards, I met Chiki Sarkar, then the Chief Editor of Penguin Books, through Hussain Zaidi (a renowned crime writer whom I have been assisting for thethe past three years). Zaidi had discovered my writing skills and had dropped in a word to Sarkar, who agreed to read the synopsis.

She responded saying that she would like to read half the manuscript, after which she would take the final call. I was suddenly motivated to complete the book, which I might have drifted with otherwise. To meet Penguin’s high standards, I had to up my game. I had to get my facts in place and research the topics well. Zaidi helped me at every step, and there was a reversal of roles, from me assisting him, he started assisting me! It took me roughly a year to get done with the project.

The benefits of writing a book at 20

You get applauded for doing something at an early age, something that people spend a lifetime hoping to do. You begin to be taken a lot more seriously too.This stood true in my case especially, because I picked a topic like the Taliban instead of writing a soppy teen romance.

There are drawbacks too. When you set out to write, there is bound to be apprehension – perhaps you’re too young to write about this subject? But you must learn to brush that away. Believe in yourself even if others don’t. In my case, especially, I backed myself as a story-teller. I had a good story and I was going to tell it.

And being 20, I was in college, which came with a set of problems that I could dedicate another article to! Writing was that much-needed escape, a catharsis of sorts.

But once that’s done, you can’t let the fact that you’ve been published get to your head. Because then you would be remembered as the guy who wrote a novel at 20 and then never wrote another. Or, worse still, you wouldn’t be remembered at all!

Like any other book-lover, I absolutely love the smell of books; new and fresh, or old and musty. But you know what’s better than the smell of a book? The smell of your own book! And I intend to smell many more of them!

We welcome your comments at letters@scroll.in.

source: http://www.scroll.in / Scroll.in / Home> Write to Win / by Bilal Siddiqui / April 04th, 2015