Prof. Faisal Devji (L) and Dr Abdul Qadeer to receive Sir Syed Excellence Awards
Aligarh:
Aligarh Muslim University (AMU) has announced the recipients of the 2025 Sir Syed Excellence Awards, which will be presented during the Sir Syed Day Commemorative Ceremony on October 17, marking the birth anniversary of AMU founder, Sir Syed Ahmad Khan.
Prof. Shafey Kidwai, Director, Sir Syed Academy, and convener of the jury informed that the International Sir Syed Excellence Award will be conferred upon Professor Faisal Devji, Beit Professor of Global and Imperial History, Balliol College, University of Oxford. Widely regarded as a leading scholar of South Asian studies, Islam, globalisation, and ethics, Prof. Devji holds a Ph.D. and M.A. in Intellectual History from the University of Chicago and a B.A. (Double Honours) in History and Anthropology from the University of British Columbia.
Born in Tanzania, Prof. Devji has taught at institutions, including Yale, Cornell, Harvard, and the University of Chicago. His acclaimed works include Waning Crescent: The Rise and Fall of Global Islam, Muslim Zion: Pakistan as a Political Idea, and The Impossible Indian: Gandhi and the Temptation of Violence. His influential essay Apologetic Modernity explores the 19th-century Muslim engagement with modernity, particularly through the lens of Sir Syed Ahmad Khan and the Aligarh Movement.
The National Sir Syed Excellence Award will be presented to Dr. Abdul Qadeer, Chairman of the Shaheen Group of Institutions, for his transformative contributions to education among marginalised communities. Founded in 1989, the group now educates over 20,000 students with a faculty of 500+ across 13 Indian states. It operates schools, PU and degree colleges, and offers coaching for NEET, JEE, UPSC, as well as runs Hifz-ul-Quran Plus and Madrasa Plus programmes.
The awards, carrying cash prizes of ₹2,00,000 (international) and ₹1,00,000 (national), recognise exceptional contributions in Sir Syed Studies, South Asian Studies, Urdu Literature, Medieval History, Social Reform, Communal Harmony, Journalism, Interfaith Dialogue, and related fields.
Awardees were selected by a distinguished jury chaired by Prof. Azarmi Dukht Safavi and comprising Prof. Anisur Rehman, Prof. A.R. Kidwai, Prof. Imtiaz Hasnain, and Prof. Shafey Kidwai, with final approval by AMU Vice Chancellor Prof. Naima Khatoon.
source: http://www.radiancenews.com / Radiance News / Home> Pride of the Nation> Awards> Latest News / by Radiance News Bureau / October 09th, 2025
Qureshi traces his lineage to chefs who served Awadh rulers more than 200 years ago.
Chef Imtiaz Qureshi receives Padma Shri award in 2016 from former President Pranab Mukherjee
Culinary legend Imtiaz Qureshi, who was credit with making the dum pukht style of cooking popular, died in Mumbai on Friday at the age of 93.
His eldest son and chef Ishtiaque Qureshi said the 93-year-old had issues with his vital organs and was hospitalised for some weeks due to old-age issues.
Who was Imtiaz Qureshi?
Born in a family of chefs in Lucknow on February 2, 1931, he traces his lineage to chefs who served Awadh rulers more than 200 years ago. His culinary journey started at the age of nine when his uncle was tasked with cooking for a British regiment. He later joined Krishna Caterers, a catering company that served the Indian Army during the 1962 war with China. He had even cooked for a state banquet hosted by former Prime Minister Jawaharlal Nehru. Along with this, he cooked for state banquets for visting foreign leaders including Queen Elizabeth II, Bill Clinton and Tony Blair on different occasions.
The Padma Shri awardee was also known for giving a fillip to the culinary excellence of ITC Hotels after he joined there in 1979. He established restaurants like Bukhara and Dum Pukht. Dum Pukht is a traditional slow-cooking technique.
He won the Padma Shri award in 2016. He is survived by two daughters and five sons. All seven of them are working in the culinary field.
‘Lucknow lost its biggest ambassador’
Chef Kunal Kapur posted on X, “His culinary legacy and contributions will forever be remembered and cherished. May his soul find eternal peace and may his memory continue to inspire us all.”
Singer Adnan Sami said, “Sad to learn that Padma Shri Master Chef Imtiaz Qureshi has passed away. He was a culinary genius & a man full of zeal for life!! He was also the modern day father of Awadhi Cuisine & his Biryani was legendary amongst everything else he fed the world. My deepest heartfelt condolences to his family.”
Chef Ranveer Brar paid tribute to the legend, saying, “Lucknow has lost its biggest ambassador. As a Lucknow boy with dreams of becoming a chef, the folklore of Imtiaz Qureshi is something I grew up with. It was around 1999 when I was working as a trainee chef at the Taj in Delhi. I remember once taking the Rs 612/- I had earned to ITC Maurya next door and trying out the Galouti Kebab. It’s an extremely sad moment for me, for everybody in Lucknow. (I) am currently in a state of shock.”
“Every interaction of mine with the maestro, was about Lucknow, his growing up years in Lucknow, his time at the Raj Bhavan, his time when he opened the beautiful Clarks restaurant.. And so much more,” he wrote on Instagram, “Sometimes you just can’t accept that someone’s no more. This is one of those moments…
“The fact that I was eating Imtiaz Qureshi’s food in an ITC hotel was life changing for me. Not only had he pulled the dum pukht technique out of Lucknow, he had given it a personality, an unmistakable refinement,” Brar added. “RIP chef, your legacy lives on forever…”
source: http://www.theweek.in / The Week Magazine / Home> News> Entertainment / by Web Desk / February 11th, 2024
Ishtiyaque, the eldest son of chef Imtiaz Qureshi, a Padma Shri awardee, has worked in various departments, from bakery to butchery.
Chef Ishtiyaque Qureshi preparing kebabs at the Jashn-e-Lucknow food festival in Delhi | Photo: Tina Das | ThePrint
New Delhi:
When he offered his guests a bowl of kheer, a traditional dessert made with thickened milk, chef Ishtiyaque Qureshi had a wicked twinkle in his eyes. He knew he would leave them flabbergasted when he revealed the key ingredient—garlic.
Not just the guests, but even other chefs had no clue that the pearly pods in the dessert were not almonds. The kheer was part of a delectable spread of Awadhi cuisine at the Jashn-e-Lucknow food festival at Delhi’s JW Marriott.
“When he (Ishtiyaque) asked me to taste it, I could never guess what it was. It has truly been quite the experience watching him work tirelessly from morning to night,” said Yashasvi Yadav, a management trainee at JW Marriott.
Yadav had been working closely with Ishtiyaque to prepare 23 dishes using 20 ingredients for the festival held between 21-23 February. With rajanigandha in vases, lanterns, and roses, the tables were set to complement the Awadhi cuisine.
From melt-in-the-mouth Kakori kebabs to the rich dum gosht biryani, and the experimental narangi chicken korma, the slow-cooked dishes had people going for multiple servings.
These dishes reflected the artistry of Ishtiyaque, the eldest son of chef Imtiaz Qureshi, a Padma Shri awardee. Ishtiyaque has been carving out a niche for himself—from opening the Kakori House restaurant in Mumbai to working as a consultant for several popular hotels in India, dabbling with the frozen food industry, and now starting the restaurant Murgori, which serves chicken Kakori kebabs.
Ishtiyaque was on his feet for 14 hours on the first day of the festival, in a kitchen shared with another food pop–up. “We made 23 dishes in just three stoves,” he said, smiling, as he talked to guests in detail about the dishes.
Deeply appreciative of his legacy, Ishtiyaque has, however, charted a course very different from his father, who spent his career with the ITC group.
Ishtiyaque has worked with various brands like The Leela, Kempinski, and InterContinental. He has also been instrumental in the makeover of several brands, including Aafreen, a fine–dining Indian restaurant of JW Marriott Pune.
Ishtiyaque learned from the best—his father—while working through school. “When I was 12, during school holidays, my father skilfully lured me to the Maurya operations. With the temptation of swimming in the pool and eating at the bakery, he put me in the kitchen,” said Ishtiyaque.
He worked in various departments, from bakery to butchery, and credits that hands-on training for building a solid foundation for his career.
Culinary artistry
The young boy didn’t want to cook; he wanted to join college instead. But with a big family to support, another earning member was necessary. He initially worked at ITC Maurya during the day while attending classes at Delhi’s Ram Lal Anand College in the evening.
Ishtiyaque later left for Jeddah, Saudi Arabia, in 1986 after his father helped him get a job there. Three years later, he returned home and interviewed with ITC’s then-chairman, YC Deveshwar, at ITC Maurya in Delhi. He soon found himself at the Dum Pukht restaurant in Mumbai, which was then part of the Sea Rock Hotel.
He also worked with legendary French chef Roger Moncourt, who was the executive chef at ITC Maurya in New Delhi. “I remember he removed beef and pork from the Indian restaurant,” said Ishtiyaque. This separation—which he also recently recommended at a new restaurant—helped increase the clientele for fine Indian dining.
This was around the time when Datta Samant’s trade union raised slogans like ‘Dilliwale murdabad’. Nevertheless, Ishtiyaque found his space, experimenting with slow-cooked delicacies and reviving age-old techniques that define Awadhi cuisine.
Over the years, he has also mastered techniques from the frozen food industry, blending science with culinary artistry—all while carrying forward his father’s legacy.
Food innovations
The father-son duo often cooked together, especially after doctors advised both parents to stop consuming red meat. This led to one of Ishtiyaque’s innovations—the chicken Kakori kebab.
“For three years, they never guessed it wasn’t made of mutton but chicken. That’s when I realised this is a great option for the market, for those who cannot or don’t want to consume red meat,” said Ishtiyaque.
His father always made sure to have dinner at home, where his mother would rustle up delicacies like aloo gosht, saag gosht, or meat cooked with seasonal vegetables. Ishtiyaque prefers home–cooked meals and staying in rather than travelling, even though work often keeps him on the move.
One dish that had people queuing up for second and third helpings was the narangi chicken korma. “While making the list of ingredients, the chef asked me to get oranges. Even the person in charge of the hotel’s vegetable and meat stock was curious why Awadhi food might need oranges,” said Yadav.
The result of Ishtiyaque’s experiment was a refreshing, aromatic stew. “To me, that is fusion food—when you marry one ingredient with another, instead of overpowering the dish or just laying a few strands of microgreens on a plate. That is just scamming,” said Ishtiyaque.
According to him, training chefs today isn’t what it used to be, as people no longer want to invest the same time or energy. The way his father worked and taught now feels like part of a bygone era.
“I was lucky that we could spend his last years together. He was charismatic and an extrovert. Even till the end, he wanted good food and was joking with the nurses,” said Ishtiyaque.
“But I will always be there for my guests,” he added, pausing briefly to speak to someone dining alone.
Ishtiyaque often cooked for his parents and was always eager to hear his father’s feedback. “He would suggest improvements, and sometimes my mother would be like, ‘Your son has cooked, let it be.’ But that is who he was. And I think like him and have the same kind of passion that he did,” he said.
(Edited by Aamaan Alam Khan)
source: http://www.theprint.in / The Print / Home> Features> Around Town / by Tina Das / March 02nd, 2025
His grandfather taught Gordon Ramsay the secrets of dum cuisine. Chef Zoheb Qureshi hails from what is considered as the First Family of food in India. His grandfather, Chef Imtiaz Qureshi, is one of the two chefs to receive a Padma Shri honour and his father, Gulam Qureshi has been the brand custodian at Dum Pukht, ITC Maurya, Delhi for the last 15 years.
Zoheb’s preparations exemplify the philosophy of Giza-e-Khusus meaning cooking delicious food while retaining its nutritive value. He has taken upon himself the daunting task of running the first chef-led online food delivery format in the country, Cross Border Kitchens. He says, “I am on a mission to make people taste what authentic Nehari or Mirch Baigan ka Salan is or what an original dum biryani tastes like.”
In a candid conversation, he talks more about himself and his work:
Your philosophy of food?
It’s a common ground offering people a universal experience. It brings people together belonging to varied cultures and beliefs.
Your fav cuisine?
Awadhi
Your idol?
My father – Gulam Qureshi
Your fav spice?
Cardamom
Your hot selling dish?
Awadhi Gosht Biryani
Lessons learnt in the kitchen?
Every day is a new day in the kitchen that teaches you something new. However, my evergreen lesson that I stand by daily is to never go to the cooking range without all the ingredients.
How do you like to de-stress?
Listening to music calms me down.
How do you define yourself?
Someone who’s forever eager to learn & unlearn.
What are you passionate about?
About different techniques in cooking and travelling to new places to learn about its food culture.
Last meal on earth, what would you choose?
Phirnee
Recipe: Murgh Rampur Biryani
Ingredients:
Chicken (50 gm) piece 400 gm
Basmati rice 250 gm
Brown onions 25 gm
Desi ghee 50 gm
Cloves 4
Cinnamon sticks 2
Bayleaf 1
Green cardamom 4-6
Cream 25 ml
Beaten curd 75 gm
Salt to taste
Yellow chilli powder 10 gm
Mace cardamom powder 15 gm
Ginger garlic paste 25 gm
Rose water 5 ml
Kevda water 5 ml
( screwpine)
Sweet ittar 1 drop
Slit green chillies 25 gm
Mint leaves 25 gm
Ginger julienne 10 gm
Royal cumin seeds 2 gm
Lemon juice 20 ml
Water ½ litre
Whole wheat flour dough
(for lining the lid) 100 gm
Process:
Step 1 : Cooking of chicken
Marinate the chicken with Biryani masala powder, hung curd, rose water, red chilli powder and cook in tandoor
Cook the chicken with jhol, yellow chilli powder, mace cardamom powder, saffron, ittar, kewra and rose water.
Step 2 : Boiling rice
Wash, soak basmati rice for 10 minutes. Boil water in a pan and add the wholespices, salt to taste and lemon juice.
Add the rice and cook till 2/3rd done.
Step 3 : Cooking on Dum
Layer the chicken. Add a mixture of ghee and cream.
Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water.
Line the lid with flour dough and seal the vessel.
Put the vessel on an iron griddle and cook for 15 minutes.
Once the biryani is cooked, serve it with raw onions, lemon, chutney and raita.
source: http://www.thepatriot.in / The Patriot / Home> Specials / by Sharmila Chand / October 04th, 2019
Address : ITC Windsor hotel, Vasanth Nagar, SEE MAP
The restaurant is shedding its colonial hangover by dropping “Jolly Nabobs” from its title and focussing on biryanis and kebabs.
Master Chef Ghulam Qureshi | Photo Credit: Special Arrangement
ITC Hotels’ Dum Pukht restaurant is an institution with a storied legacy. At ITC Windsor in Bengaluru, the restaurant was called Dum Pukht Jolly Nabobs; for the past 25 years, it was known for its Anglo-Indian and colonial-era dishes. Think mulligatawny soup, pomegranate chops, and forest officer’s pulao. But now, with a menu curated by Master Chef Gulam M Qureshi, they are harking back to the brand’s Lucknowi roots. The restaurant is dropping “Jolly Nabobs” from its name and introducing some classic Awadhi dishes. Over a leisurely lunch, Qureshi treats me to the new menu, delighting me with tales of nawabs and begums.
Chef Qureshi is the seventh generation chef from his family. He is the son-in-law of the pioneering chef Imtiaz Qureshi, who was awarded the Padma Shri for his contributions. The family has been cooking for the nawabs of Lucknow for 200 years. The chefs of Awadh invented the dum style of cooking and take great pride in their kebabs and biryanis.
The succulent Kakori kebabs
Our lunch begins with a selection of kebabs. The Kakori is, of course, legendary. Minced lamb, flavoured with cloves and cinnamon, are skewered and char grilled. Saffron completes the dish. The seekh nilofari kebabs are made of lotus stem and puffed lotus seeds. Spices like mace, green cardamom and herbs are used to add masala to the kebabs. We are also served the jumbo prawns cooked in the tandoor and then finished in a dum preparation. Flavoured with cheese and yoghurt, this dish is mild and delicate.
The highlight of the meal is the murgh khushk purdah. The main chicken dish is brought to the table in a platter that is topped with the baked pastry, then carved at the table by the team of chefs.
“My forefathers have been making this dish since the 1820s. The nawabs used to farm the poultry at home, because they were very particular about the quality. On the day of the feast, the chicken was marinated for five or six hours. It was then cooked in the dum with the purdah,” Qureshi shares.
Jaitoon ka tel or olive oil, imported from West Asia, makes the dish light and silky. Under the pastry, succulent pieces of chicken, along with chunks of onions, tomatoes and pineapples, are enveloped in a gravy, which has notes of mace and star anise. It pairs very well with the warqi parantha.
The specialty gucchi pulao
Try the gucchi pulao, made with morel mushrooms that are a delicacy from Kashmir. They are stuffed with cheese and cooked with basmati rice.
We end with shahi tukra and saffron rabri, topped with pistachios, almonds and a silver leaf. While the Anglo-Indian dishes may be missed, I won’t complain about the new direction taken by the restaurant because of the quality and authenticity of the dishes.
Cost for two ₹6,000. At ITC Windsor. For details, call 8061402610
source: http://www.thehindu.com / The Hindu / Home> Food> Dining / by Anagha Maareesha / June 17th, 2024
Banu had tied the knot with the late Dilip Kumar on October 11, 1966
Saira Banu and Dilip Kumar on their wedding day / Instagram
Bollywood veteran Saira Banu’s wedding with the late Dilip Kumar on October 11, 1966, was ‘dreamlike, unscripted and full of delightful chaos’, the actress recalled on her 59th marriage anniversary on Saturday.
In a long note on Instagram, Banu noted that her wedding was not extravagant. Instead, it was marked by ‘simplicity, hurried excitement and heartfelt emotion’. Though Banu and Kumar were to tie the knot in November, Kumar insisted on an early nikkah. The couple tied the knot in an ‘unscripted’ ceremony, nine days after their engagement on October 2 that year.
Banu hardly had any time for preparation. Her bridal ensemble was stitched by a local tailor and she got married without any printed cards or detailed plans.
“The song Do Sitaron Ka Zameen Par Hai Milan Aaj Ki Raat floated through the air like a blessing that wouldn’t fade. It played all night long, echoing the joy in my heart, and I remember thinking that if someone told me I could truly fly that evening, I would have believed them. That’s how unreal, how dreamlike it all felt,” wrote the 81-year-old actress, alongside pictures from the ceremony.
“Nothing about that day was extravagant, yet it was perfect in its simplicity. My wedding joda was lovingly stitched by our local tailor; there were no grand designers, no detailed plans, no printed cards, just hurried excitement and heartfelt emotion. The Nikaah was meant for November, but destiny had other plans. I can still hear Sahib’s gentle but firm voice over the telephone from Calcutta saying, “Aap ek Maulvi ko bulaiye aur Nikaah karwa dijiye!” And just like that, the most important day of my life unfolded before I could even blink,” she continued.
Reflecting on her wedding day and the crowd of Kumar’s admirers who had gathered outside her house to witness their special day, Banu wrote, “The wedding itself was full of delightful chaos. Sahib and I lived close by, and when his Baraat came down the lane, the Ghodi descended a small slope, the umbrella brushing against his Sehra, a sight so charming that it still makes me smile. In no time, word spread that Dilip Kumar was getting married, and hundreds of admirers found their way into my home. The house was overflowing with laughter, noise, and strangers who felt like family.”
Banu recalled that the sheer number of guests left them short of food. “The crowd was so large that we even ran short of food, people began pocketing tiny souvenirs, a fork here, a spoon there as if they were collecting tokens from a fairytale,” she wrote.
“Oh, what a day that was. Unscripted, imperfect, and yet filled with a kind of joy that words can never truly capture. That night remains etched in my heart a memory that still glows softly, even after all these years,” the actress concluded.
Banu, who made her Bollywood debut opposite Shammi Kapoor in the 1961 film Junglee, starred alongside her husband in films like Gopi (1970), Sagina Mahato (1971) and Jwaar Bhata (1973). Kumar passed away on July 7, 2021, at the age of 98.
source: http://www.telegraphindia.com / The Telegraph Online / Home> Entertainment / by Entertainment Web Desk / October 12th, 2025
The Maulana Afzal Hussain Ideal Teachers Award 2025 and Students’ Felicitation Programme were held here Sunday to celebrate dedicated educators and outstanding students.
Teachers play a pivotal role in shaping a nation’s future, and societies that honour their teachers set a benchmark for others to follow.
Reflecting this spirit, the All India Ideal Teachers Association (AIITA), which has been active in Mumbra since 2019, organised the event to recognise exemplary teachers for their service and commitment to education.
The award is named in the memory of Maulana Afzal Hussain, a distinguished educationist and author of several books. This year, the AIITA Mumbra Award Committee selected 26 teachers from various institutions for the honour. The awards, presented annually on World Teachers’ Day, cover multiple categories including Primary, Secondary, and Headmaster levels, from schools in Mumbra, Thane, and Mumbai Municipal Corporation areas.
The Award recipients at the level of private educational institutions included Khan Safia (Al-Ehsan School), Altaf Patel (Abdullah Patel School), Lubna Khot (Central Public School), Khan Sadaf (Rafiqah School), Qazi Alia (Dr. Asadullah School), Syed Rizwana (Mumbra Public School), Syed Feroza (National School), Sheikh Zaheer (Nice School), Zahida Chotani (Patel School), Ansari Nasreen (Sameeya English School), Rukhsanda Khan (Saadia School), Shabana Azmi (Shoaib School), and Sadiqa Sheikh (Saadia Primary School).
In the Mumbai Category, the Award recipients included Arshia Shah (Vakola Municipal School), Mehboob Makandar (Vanoba Bhave School), and Ismail Bagwan (Anjuman Khair-ul-Islam School),
In the Thane Municipal Corporation Category, the Award recipients included Fatima Naz (TMC 116), Halima Qazi (TMC 117), Tabassum Khan (TMC 124), Syed Sameena (TMC 125), and Sufyan Ansari (TMC 40),
Thane Headmaster Category, the Award recipients included Mansoori Tehzeeb (Sameeya School), Ansari Tasneem (TMC 13), Syed Sana (Leader School), and Sheikh Khairul-Nisa (Abdullah Patel School).
A posthumous award was also conferred upon Late Naheed Fatima Zainuddin Jamali Sahiba of Abdullah Patel School in recognition of her lifelong contribution to education.
The event was presided over by Advocate Jasim Sheikh, with Dr. Abdul Majid Ansari serving as the Chief Guest. Distinguished guests included Professor Javed Sheikh (JIH Local Ameer of Mumbra), Khan Najma (President, GIO Mumbra), and Ansari Nasir of Khidmat Khalq Trust.
In addition to teacher awards, students from 24 schools were felicitated for their academic achievements in the 10th and 12th board examinations.
The event, held at Sania Hall, witnessed an enthusiastic turnout of teachers, students, and community members. Members of AIITA Mumbra and the Markazi Talimi Board Mumbra played a key role in organising and ensuring the success of the programme.
source: http://www.radiancenews.com / Radiance News / Home> Pride of the Nation> Awards> Latest News / by Radiance News Bureau / October 07th, 2025
Urdu journalist Zameer Ahmed Khan Jaleel Ahmed Khan has received the Maharashtra Rajya Urdu Sahitya Academy’s Exemplary Journalism Award 2020 for his dedicated contribution to Urdu journalism. He described the award as recognition of all sincere individuals serving society through honest and conscious reporting.
Khan, known for his association with Roznama Inquilab, Munsif TV, and MCN Urdu News, expressed gratitude to his teachers, colleagues, and readers. He said their encouragement and prayers strengthened his resolve to pursue truth and integrity in journalism.
Speaking about his professional journey, Khan said his goal has always been to guide journalism in a positive and dignified direction. He emphasized that journalism should be rooted in honesty and social awareness to enlighten the community with knowledge and justice.
He thanked Allah for the success and prayed for continued sincerity and dedication in serving society through the power of the pen. Khan also urged his peers to maintain faith and commitment to the principles of truth and responsibility in media work.
The award highlights the importance of Urdu journalism in promoting social consciousness and ethical reporting, and serves as inspiration for young journalists to pursue their work with humility and integrity.
source: http://www.radiancenews.com / Radiance News / Home> Pride of the Nation> Awards> Latest News / by Radiance News Bureau / October 10th, 2025
In the small town of Kandhar, Nanded courage takes an unusual form. Muhammad Talib, a young man known as the “Snake Friend,” has earned respect for his rare mission—saving both snakes and people from harm. While most run from the sight of a snake, Talib runs toward it.
Trained in snake handling, Talib learned how to catch venomous snakes safely without injuring them. He relocates the reptiles to the forest instead of killing them. Despite dealing with dangerous species, he has never been bitten. His belief is simple: every creature has a right to live.
People in Kandhar admire his bravery and call him whenever a snake appears in homes, offices, or schools. Instead of fear, his name brings comfort. Smiling, Talib says that his work reflects the true spirit of Islam, which teaches kindness and protection for all living beings.
“I see this as an act of goodwill,” he explains. “When I save snakes from humans and humans from snakes, I am doing khair, the good that Islam calls for.”
For the people of Kandhar, Muhammad Talib is more than a snake catcher. He is a reminder that courage is not about destroying what we fear, but about understanding it.
source: http://www.radiancenews.com / Radiance News / Home> Amazing Facts> Features> Latest News> Report / by Radiance News Bureau / October 12th, 2025
Dr Shahnawaz Ahmed Malik, Assistant Professor, Department of Law, Aligarh Muslim University Malappuram Centre, Kerala, has been conferred the AMP National Award for Educational Excellence 2025 by the Association of Muslim Professionals (AMP) in recognition of his distinguished contribution to legal education and institutional development.
The award was presented during the AMP National Awards Felicitation Ceremony 2025, held at Anwarul Uloom College, Hyderabad, in the presence of AMP President Aamir Idrisi and several eminent educationists and community leaders.
Dr. Malik, who has been associated with AMU Malappuram Centre since 2013, has played a key role in developing its Department of Law. He has established several academic and professional societies to promote advocacy skills among students and contributed to enhancing the Centre’s academic profile.
His teaching and research focus on Constitutional Law, Administrative Law, Human Rights, and Legal Theory. He has also served as a member of the AMU Court and Academic Council and currently holds the positions of Deputy Proctor and Coordinator, Department of Law, at the AMU Malappuram Centre.
source: http://www.radiancenews.com / Radiance News / Home> Pride of the Nation> Awards> Latest News / by Radiance News Bureau / October 11th, 2025
