The Telegraph goes to a Calcutta anachronism — a sweetshop that has very little Bengali about it.
Candy crush: Haji Nizamuddin (in white kurta) believes their sweets are turning out better than the Arabian originals. / Moumita Chaudhuri
Haji Allauddin, the sweet shop on Phears Lane in central Calcutta, is more than a hundred years old. Haji Nizamuddin, who is the owner now, is Allauddin’s great-grandson. He says, “My grandfather had started this shop and it is named after him. We have heard that in the early days there was no shop, just some wares on a bench in north Calcutta’s Colootola .”
Haji Allauddin had come from Uttar Pradesh’s Sitapur with his family.
Nizamuddin does not know what drove them all the way. “Maybe our ancestors were farmers, maybe my ancestor was of rebellious nature and left Sitapur in search of better opportunities,” says Hamd Sultan, who is Nizamuddin’s son.
“The earliest registration papers in our possession go back to 1904 but I have heard from my elders that the shop was operational even a decade before that,” adds Sultan, who is now getting involved in the affairs of his ancestral business.Sultan and his cousins are planning to expand.
Haji Allauddin, a sweet shop on Phears Lane, north Calcutta./ Moumita Chaudhuri
There are three branches of the shop already, one on Beck Bagan Row, another on Ripon Street and the other on Dent Mission Road in Kidderpore. The shop owners want to open branches in the Middle East next.
Allauddin had started his sweet journey by making batashas. He would go door to door and sell them. Batashas were not only used in every religious ritual in Bengal, but was also part of the daily diet of certain sections.
Some years later, he opened the shop in Colootola.
In the initial days, Allauddin would stock gond ka halwa, a kind of mashed sweet dish made from the extracts of the babul tree with a sprinkling of dry fruits. It is also called battisa after the 32 ingredients in it and is considered good for pregnant women as well as the infirm. He also sold mawa laddu and gulab jamun fried in desi ghee.
From whom or where Allauddin learnt to make these sweets remains a mystery. Says Sultan, “He chose to use ghee made in Samastipur in Bihar only as its flavour and texture were best suited to our kind of sweets.” In deference to his wisdom, his progeny continues to source all the ghee they need from Samastipur. “It has now become our USP,” adds Sultan.
After Allauddin, his son Nasiruddin and, thereafter, his son Nizamuddin introduced many more sweets — Bournvita sweets, patisa, milky soft bar, coconut-based products, milk halwa, walnut halwa. Nizamuddin also introduced gajar ka halwa, dudhiya halwa and halwa sohan. The shop sells Kanpuriya laddu, mansuri and Karachi halwa too.
Claims Sultan, “These sweets are not found in any sweet shop in Bengal. Even the kalakand in our shop is flavoured.” Their outlets sell carrot and mango-flavoured kalakand.
A year-and-a-half ago, Nizamuddin had made a trip to Dubai. He says, “I went to several shops to taste the sweets they sell. The Middle East does not have a good source of milk. Camel milk is available but is not abundant, cow or buffalo milk is hard to find. So the sweets have very little or at times no milk in them. For example, we make patisa from pure milk, they make it with besan and just a dash of milk.”
Since his return, Nizamuddin has introduced in his shops what has since been branded Arabian Sweets. In the kitchen of Haji Allauddin in south Calcutta’s Picnic Garden, cooks are busy making Arabian sweets.
“It is made of six types of dried fruits and honey. No sugar is added to it,” he says. There are five other sweets that have been influenced by the sweets of Dubai — khajur dry fruit barfi, anjeer roll with poppy seeds sprinkled all over, kaju diamond, dry fruit crunch and chocolate dry fruit ball.
“In making these sweets we have moved away from our legacy — there is no ghee or mawa in them,” says Sultan. The owners are now trying their hands at two more Middle-Eastern sweets — baklava and kunafa.
Nizamuddin says, “Nobody has shared any recipes with us. We are learning to make them by trial and error and I believe our sweets are turning out better than the originals.”
The proof of their pudding will, of course, be in the eating. Go, find out.
source: http://www.telegraphindia.com / The Telegraph Online / Home> Culture> Food / by Moumita Chaudhuri / August 27th, 2023
Calcutta may not have a birthday, but there can be no disagreement that the city is an alchemy of multiple events and influences. One such is the arrival of the ruler of Awadh. Wajid Ali Shah arrived in Calcutta in 1856, remained here till his death in 1887 and continues to tick on in the city’s DNA.
Illustration: Visual artist Soumyadeep Roy’s portrait of Wajid Ali Shah, a detail from his exhibition Dastaan e Akhtar celebrating the King’s bicentenary year at his resting place, the first ever exhibition held at the 159-year-old Sibtainabad Imambada in Metiabruz / Sourced by the Telegraph
Metiabruz
Before 1856, Metiabruz was a nondescript place on the outskirts of Calcutta taking its name from a matiya burz or earthen tower. The shipbuilding yard of Garden Reach had just started developing. It was the advent of Wajid Ali that transformed the very nature of the place. He purchased land from the King of Burdwan and built around 22 palatial residences in Metiabruz. With these at the core, an entire mini-Lucknow came up. “He made this city his home and left a legacy, some tangible and mostly intangible,” says Talat Fatima, one of the king’s progeny and currently working on the English translation of the book Wajid Ali Shah Ki Adabi Aur Saqafati Khidmat by Kaukab Quder Meerza. Meerza Sr’s son, Kamran, points to the remnants of the king’s mimic kingdom — Sibtainabad Imambara, Begum Masjid, Shahi Masjid, Baitun Nijat and Quasrul Buka.
Thumri
Until the early 19th century, Calcutta’s aristocracy had some exposure to Nidhu Babu or Ramnidhi Gupta’s semi-classical tappa. As for dance, there was the form practised by the khemtawalis of the red-light areas of Chitpore and Bowbazar in central Calcutta. Enter Wajid Ali Shah. He was, historians note, an “enthusiastic” patron of the arts. The “light classical” vocal form of thumri flourished in his court. He himself composed thumris under the pen name of Akhtar or Akhtar Piya. The thumri was traditionally performed by tawaifs or courtesans. And though there are arguments to the contrary, their dance style had “undeniable links” with Kathak. To make a long story very short, the king arrived in Calcutta with his musical entourage, thus stirring into its environs and culture a new rhythm. Courtesans like Malka Jaan were appointed by his court. Other ustads and musicians arrived too and many Bengali-speaking singers such as Bamacharan Bandyopadhyay were also groomed. A new style of thumri evolved with folk influences and it came to be known as the bol banao thumri. The babus of Calcutta loved it. Many of the musicians and courtesans settled down in the Chitpore area of north Calcutta, turning it into a production hub of musical instruments. This legacy, somewhat contagious, influenced commercial theatres and produced musical exponents such as Gauhar Jaan, Angoorbala and Indubala who went on to cut gramophone records and became the first artistes to do so. If Wajid Ali had not left Lucknow nagari, Ray’s Jalsaghar would be missing the jalsa; the sound of Begum Akhtar singing, “Bhar bhar aayi mori akhiyan piya bin…”
Haute Couture
It was not just Wajid Ali who arrived in Metiabruz; he was accompanied by his family, his many wives, dancers, a retinue of specialised servants and tailors. By some estimates, within a decade of his arrival, the palace had 2,000-plus employees and 1,000 soldiers. All of these people needed clothes, as did the king, who loved to dress. In his early 20th century work Lucknow: The Last Phase of an Oriental Culture, Abdul Halim Sharar suggests that the achkan was Wajid Ali’s gift to Indian haute couture. And so the fitted tunic with its stylish necks debuted in Bengal, as did the angrakhas. The king also wore an elaborate cap called the alam pasand. The royal tailors, their pupils and their descendants popularised Awadhi fashion — the chapkan, the churidar, the shararas, the ghararas… Their progeny has now turned Metiabruz into one of the largest tailoring hubs of unbranded garments. None of this would exist if it had not been for the good old trendy king. But for him, homegrown celebrity designers who are synonymous with wedding wear, sherwanis and fancy achkans would have been making patterns on their bottom line today.
Kabutarbazi
The king was famous for his menagerie and also for the thousands of kabutars or pigeons he reared and kept. He employed hundreds of people to look after the birds. Among the varieties were peshawari, gulvey, choya, chandan, shirazi — many fetched from Lucknow. Some of them were trained to perform manoeuvres during flight. “You’ll still find breeders invoking the royal pigeons while making a sell in the bird market,” says Kamran Meerza, the great-great-grandson of Wajed Ali Shah. Many babus of north Calcutta eventually embraced the hobby and pigeon roosts were a common architectural feature in old mansions of the city. The king also brought one of the best kite fliers of Lucknow, Ilahi Baksh Vilayat Ali, with him. He himself could design kites and encouraged others to compete with his team of kite fliers. The tradition of flying kites from those days still survives in Calcutta. Beginning August 15, right through to winter, the city skies are dotted with kites, most of them made in Metiabruz. Kabutarbazi and kite flying are not just random sports, they are synecdoches of a culture of great panache even in great leisure.
The Calcutta Biryani
The king’s khansamas gave Calcutta a taste of the Awadhi style of dum pukht or slow oven-cooking. Their descendants spread across the city and continued to popularise and adapt this style of cooking to fit the plebian kitchen. The Calcutta Biryani would be nowhere on the culinary map had it not been for the banished king. Manzilat Fatima, who is Wajid Ali’s great-great-granddaughter, wields her secret family recipes to create the Calcutta Shahi Biryani and Awadhi Galauti Kebab among other Lucknavi delicacies in her boutique restaurant in south Calcutta. Manzilat clarifies that the potato, an exotic tuber in the 19th century, was used as an experiment by the king to enhance the taste of the biryani and not to incorporate a cheaper substitute as has been suggested. Jab tak rahega biryani mein alu…
source: http://www.telegraphindia.com / The Telegraph Online / Home> Culture / by Prasun Chaudhuri / August 27th, 2023
Honors long serving employees with Electric Scooters and Gold Coins.
Mangaluru:
Mangaluru based IT Company Novigo Solutions on Saturday evening celebrated its 10th year anniversary at the Avatar hotel hall in Attavar, marking a significant milestone in the city’s rapidly growing IT Infrastructure.
The company in April this year giving a major boost to the city’s IT sector unveiled its new offshore delivery center at Karuna Pride Center in Falnir. The event was graced by Anantha Radhakrishnan, CEO of Infosys BPO.
The Decennial celebration program was inaugurated by the Managing Director and CEO of Novigo Solutions, Praveen Kumar Kalbavi, along with the co-founders: Chief Technology Officer Mohammed Hanif, Chief Operating Officer Mohammed Jarood, and Chief Customer Officer Shihab Kalandar.
Following the inauguration of the event, addressing the gathering CEO Praveen Kumar Kalbavi mentioned that Novigo Solutions, which began a decade ago, has provided immense employment opportunities to locals and has achieved remarkable success in the global IT market. Besides, the company has also successfully created an environment where employees can work freely. The company that started with just 20 individuals, now proudly employs over 800 IT professionals. Its development centers are operational in Bengaluru, Mangaluru, Chennai, and Kochi. He also expressed plans to expand to other cities in the future.
He further added that “We have global offices in USA, Saudi Arabia, UAE, Netherlands, and Singapore, . Recently, we have established our center in the UK as well. Our company has clients from over 20 countries around the world.”
Commending his co-founders and the Novigo family, Kalbavi added that “I would like to thank my three co-founders for this achievement in this decade-long journey of the company,” he said that he is especially proud of all the members of the Novigo family, especially of those who have been serving the company as employees for several years.
In the event, nine individuals who completed 10 years of service in the company were honored with electric scooters as tokens of appreciation. At the same time, the company also honored 45 employees with a gold coin for serving the company for five years, all of the employees were specially honored by the company along with their families.
Various competitions including singing and cultural dance were organized for the employees, and winners were awarded. Apart from the competitions, several entertainment programs were also conducted.
Novigo Solutions: an overview
Novigo Solutions is an IT company that has made a significant impact in the industry since its establishment in 2013. Founded by four experienced professionals, Novigo won a major project from one of the largest credit unions in the US, which highlighted the company’s strong delivery capabilities and gave them a foothold for further growth. Novigo expanded its workforce to 100+ professionals and gained clients from multiple countries, leading to the establishment of a second data center in Bangalore. In 2018, Novigo earned its CMMI level 3 certification and increased its global reach by registering an office in Singapore. Novigo consolidated its customer base in 12 countries, including 5 Fortune 500 clients, and continued to expand with the acquisition of Karanji Infotech. The company now has clients from across 20 countries across the world. Novigo’s reputation continued to grow, leading to the acquisition of a SAAS company, Nyletech. The company currently has development centers operational in Bengaluru, Mangaluru, Chennai, and Kochi, and global offices in USA, Saudi Arabia, UAE, Netherlands, and Singapore. The Company is one of the first to join hands with UiPath, and became its first diamond member and gained USN certification in the APAC region. Novigo’s hard work was recognized in 2016 when it was awarded the “Emerging Company of the Year” award at the Indian Achievers Forum and was also awarded as a Microsoft Gold Partner. Novigo’s success story is a testament to its founders’ determination to place Mangalore on the global IT map, and it has become a leading IT company recognized globally.
source: http://www.varthabharati.in / Vartha Bharati / Home> Karavali / by Vartha Bharati / August 19th, 2023
Yenepoya Specialty Hospital marked a significant milestone with the launch of its cutting-edge Joint Replacement Robotic Unit. The launch event took place at the Taj Vivanta Hotel in the city on Tuesday. Gracing the occasion, Karnataka Health Minister and Dakshina Kannada In-charge Minister Dinesh Gundurao inaugurated the revolutionary unit, which is a collaborative effort with Meril Life, a global med-tech company.
This pioneering initiative stands as the first-of-its-kind facility not only in Dakshina Kannada but also as the first outside Bengaluru in the state of Karnataka.
Dr. Muhammad Thahir, the Director – Medical at Yenepoya Hospital, extended a warm welcome to the esteemed guests and attendees, setting the tone for the event. Dr. Yenepoya Abdulla Kunhi, Chairman of Yenepoya Group, followed with introductory remarks that shed light on the transformative potential of the newly launched robotic unit in the realm of healthcare. Dr. Kunhi also emphasized the need for adapting to technological advancements for the betterment of humanity and acknowledged the district’s continuous commitment to healthcare excellence.
Suvdeep, representing Meril, provided an insightful overview of the Cuvis Joint Replacement Robotic Unit, now available at Yenepoya Specialty Hospital. Highlighting its uniqueness, Suvdeep explained that it’s the sole fully-automatic robotic joint replacement unit currently accessible. The technology empowers doctors to offer personalized alignments based on a generated 3D model from CT scans, underscoring the critical role of medical expertise in the process.
Dr. Deepak Rai, Consultant Orthopaedic Surgeon at Yenepoya Specialty Hospital, applauded Abdulla Kunhi and Mohammed Farhaad Yenepoya for their visionary efforts in elevating healthcare standards in Dakshina Kannada. Dr. Rai elucidated the profound impact this robotic joint replacement unit is anticipated to bring to the future of healthcare over the next decade.
Explaining the concept of Joint Replacement Robotic Surgery, the Cuvis system was described as a tool that employs accurate CT scans of the knee and meticulous measurements pre-surgery, delivering enhanced precision and benefits in the field of joint replacement.
Minister Dinesh Gundurao commended the new service and urged the public to utilize such advanced offerings in the region. He also stressed the importance of researching why arthritic issues are increasingly affecting the younger generation. Minister Gundurao applauded the healthcare contributions of Yenepoya Group and underscored their resolute commitment to elevating healthcare in the district.
The event concluded with Dhanush Shetty extending a vote of thanks, while Clinical Dietitian Haifa Ansari efficiently compered the proceedings.
Managing Director of Yenepoya Group, Yenepoya Mohammed Kunhi, Director Operations Yenepoya Abdulla Javeed, Pro-Chancellor of Yenepoya Deemed to be University Yenepoya Mohammed Farhaad, Vice-Chancellor Dr. Vijay Kumar, Former Minister Ramanath Rai, Dr. Bhaskar Shetty, Dr. CP Habib Rehman, Dr. Savita Shetty, and others were present during the significant occasion
source: http://www.varthabharati.in / VarthaBharati.in / Home> Karavali / by Vartha Bharati / August 15th, 2023
A journalist. A Telangana protagonist. A regular figure at protest meetings. A pensive figure at conferences. A concerned citizen whose heart beats for the poor. A secularist to the core. A force to reckon with. Sure.
That gives a word picture of Zaheeruddin Ali Khan, former Managing Editor, The Siasat. In his 62 years, he was more than just a friendly, smiling face. He epitomised the essence of selflessness and compassion. He touched many lives, particularly of Muslim boys and girls, struggling for quality education. In his later years he took on the mighty Wakf mafia and showed by example what protection and conservation really means. Quiet, firm, and unrelenting. His passing away has brought the curtains down on a multifaceted career.
As I sit down to pen a few words about my friend of 30 years, I am at a loss for words. Zaheer Bhai, as he was affectionately called, was so talented and versatile that it is impossible to describe all his traits. But suffice it is to concentrate on just one aspect: his love and care for the well-being of the community. More than a journalist he was a social worker – a true humanitarian. He espoused causes that are not essentially part of a newspaper job. He went the extra mile to help people, especially during times of strife. Zaheer sab was there to lend a hand, be it the Gujarat massacre, the Mumbai riots, or the Bihar floods. He raised money through the Siasat Millat Fund and mobilised resources to help the affected. He was always at the forefront, ready to ease pain and suffering. This compassionate trait earned him a special place in the hearts of people. His innate sense of empathy touched countless lives and brought a ray of hope to despairing souls.
Zaheer Sab’s philanthropy was not limited to just emergency situations. He was always ready to support the needy and destitute. People made a beeline to his office for all sorts of things. Some would come to him seeking a job, some for educational support, and few others for help in corrections to Aadhaar cards and things like that. He lent an ear to everyone patiently and did the best he could.
For him, education was the master key to success. He believed it to be the best investment one could make. And all through his life, he tried to open the doors of opportunities through education to the poor and underprivileged. Women empowerment was a cause dear to his heart. Realising the difficulty the community faced in marrying girls in view of rising dowry demand, Zaheer bhai came up with the idea of ‘Do-ba-do’ (face-to-face) programme. This unique programme helped many families find a suitable match for their daughters without having to run around.
Though I knew Zaheer bhai for a long time, I drew close to him after my retirement from The Hindu newspaper. He wanted me to write for Siasat.com, a news portal set up by him. After initial hesitation, I agreed. He interacted with me on a day-to-day basis discussing story ideas. Like many others, I was touched by his boundless energy and infectious smile. I met him at a book release programme at the P.S. Telugu University on Saturday evening. We chatted together. But I never knew that it would be our last meeting.
The love and respect commanded by Zaheer bhai was evident from the huge turnout of people at his funeral prayers at the Shahi Masjid on Tuesday morning. Rest in peace Zaheer bhai. Your efforts to transform lives will continue to have a ripple effect.
source: http://www.siasat.com / The Siasat Daily / Home> Featured News / by JS Ifthekhar / August 08th, 2023
United Arab Emirates, located in the desert, is one among the few places in the world which can be termed as heavenly, with skyscrapers, thrilling roads, beautiful locations and facilities. NRI entrepreneur and educationist from the town, Dr S M Syed Khalilurrhman, has made India proud by succeeding in getting identified as one among the 100 smartest people in UAE.
The weekly, ‘Arabian Business’ being published from Dubai in English and Arabic, has brought out a special issue titled ‘The 100 smartest people in the UAE’. By including Dr Syed Khalilurrahman in the list, the magazine has brought global fame to this town.
pix: bhatkallys.com
Dr Khalilurrhman, who is fondly and commonly identified by the general public here with the name, ‘C A Khaleel’, belongs to Nawayat community from here. The fact that he has risen to being distinctively endowed with the honour of being one of the most smart persons in the UAE has brought laurels not only for the Nawayat community here, but for Kannadigas and Indians. Khaleel evinces lot of interest and concern in international trade, social service, and education of poor children. He rightfully deserves the honour that has come seeking him.
Being in UAE, Khaleel is involved with business field that has been attuned to serve demands of the modern era. On account of his intelligence and close observational powers, he has grown tremendously in stature, and therefore, has been counted among the 100 most intelligent, clever, and wise persons of UAE. Incidentally, this list has 12 persons of Indian origin, and Khaleel has an outstanding personality because of his diverse interests.
Khaleel Saheb, who went to the Gulf in 1978, on account of his unshaken faith and affection on Galadari family, took Galadari Company to dizzy heights with his meritorious service for 30 years. Currently he has been active in his profession as the founder chairman of K&K Enterprises General Trading Company, Sharjah. He has also been serving as president of a number of educational and social service organizations in Karnataka and elsewhere.
Even when being in foreign soil, he always throbs to the needs of India, particularly his hometown, Bhatkal. He has organized a number of programmes in the town to strengthen harmony between Hindus and Muslims. He always keeps thinking about ways and means to relieve the youngsters from worries about unemployment problem, and towards this end, has been planning an industrial revolution in his native place. In his addresses, he has been expressing about the need of medical education here, and the need to establish a good hospital. This worthy son of Nawayat community has won several awards and honours and they come seeking him. He is the recipient of prestgious ‘Rajyostava Awad’ of Karnataka government, honorary doctorate of Aldersgate College, Ireland, and countless felicitations and honours, all of which go to showcase his imposing achievements and exemplary personality.
pix: daijiworld.com
Syed Khaleel is credited for being one of the first few chartered accountants from the town. Besides being known for his expertise as an expert in finances, he also is a popular leader in social service, religious, and educational circles. He has served as president of well-known organizations from here like Anjuman educational institutions, Rabita Society etc. Khaleel has won over unbridled love and respect of people from all the communities. He encourages total support for the education of girls and has built mammoth educational institutions. A number of influential political leaders, social and religious heads are in the circles that are close to Syed Khaleel.
In the past too Khaleelurrahman has been conferred with a number of honours and rewards.
Other Indians who have found themselves in the said list include Thumbay Mohidin of Thumbay Group, Rizwan Sajan, chairman and founder of Denube group, Yousuf Ali of Lulu Group, Sunil John, chief executive officer of Asda Barsen-Marstella, Dr B R Shetty, founder of NMC Healthcare, chief executive officer and founder of Plan B Group, Harmeek Singh, chief executive officer of Cocoon Centre for Aesthetic Transformation, Dr Sanjay Parashan, Lasic surgeon, Dr Pramod Was Hekar, managing director of VPS Healthcare, Dr Shamsheer Vayalil, and Sunny Warki, chairman of Gems Education.
source: http://www.daijiworld.com / Daijiworld.com / Home> Top Stories / by Yahya Hallare / by Daijiworld Media Network – Bhatkal (SP) / September 22nd, 2017
असद सात सीटर बाइक बनाते हुए/ Asad crafting a remarkable bike that merges innovation and style seamlessly.
Asad is a 23-year-old resident of Azamgarh, Uttar Pradesh, who has been innovative since childhood. Recently, he built a seven-seater solar bike. Impressed by his creation, IIT Kanpur has invited him for a discussion. If IIT Kanpur likes Asad’s idea, he may receive financial assistance to improve his product. Asad’s dream is to build a solar plane as well.
Asad Abdullah, hailing from Azamgarh, Uttar Pradesh, has always displayed a flair for innovation. From a young age, he engaged in creating small-scale inventions and sharing his progress through YouTube videos. It was in 2017 that Asad’s work gained recognition and appreciation, motivating him to explore the world of electronics further. Fuelled by his innate curiosity and a desire to make a positive impact, Asad embarked on a remarkable journey of innovation.
When the price of petrol increased, the idea of building a solar-powered bike came to mind
Asad has been innovating since the age of 8. When he was 13, he built a motor using a battery from a remote-controlled car. His dream now is to build a solar energy and battery-powered plane. It will take about a year and a half to build it. How did the idea of building a seven-seater bike come about? In response to this question, Asad says that he got the idea after watching the film ‘Golmaal’ starring Ajay Devgn.
“With the skyrocketing prices of diesel and petrol, it has become difficult for the common man. Seeing people’s difficulties, I thought why not create something that allows people to travel from one place to another at a lower cost? After a lot of thinking, the idea of building this bike came to my mind. I started working on it. It took about a month to build this bike, and it cost around RS 12,000. Once it is built, it can be fully charged at RS 8-10 rupees, and then it can travel up to 150 kilometers.” Asad told TwoCircles.net.
“I recently received a call from IIT Kanpur, inviting me to discuss my project in detail. I am thrilled to visit IIT Kanpur and engage in comprehensive discussions about my creation,” Asad said.
He expressed his desire to construct a solar bike that is robust and cost-effective, ensuring accessibility even for individuals from impoverished and rural regions.
IIT Kanpur invites Asad for assistance in innovation and incubation
The Innovation and Incubation Center at IIT Kanpur helps talented children in the country who think of creating something new and unique. There are 14 programs at IIT Kanpur under which assistance is provided to these talented students. Funding ranging from 3 lakh rupees to 3 crore rupees is provided.
“We have invited Asad to come here to understand the process and present his ideas. We will help him pitch his idea. If the idea is liked, we can provide financial assistance ranging from 300,000 to 700,000 rupees. Asad’s work falls under the prototype category, for which we provide up to 700,000 rupees and a place to work within the campus.” Rishabh Pandey, Assistant Manager (The Innovation and Incubation Center at IIT Kanpur) told TwoCircles.net.
असद और उनके साथी बाइक के साथ सेलिब्रेट करते हुए/ Asad and his friends on the new solar bike
Solar Bikes to Surya-Shakti Empire, Asad Abdullah’s Entrepreneurial Saga
In addition to his achievements thus far, Asad Abdullah has set his sights on even greater goals for the future. Inspired by his success with the seven-seater solar bike, Asad plans to establish his electric vehicle (EV) bike manufacturing company. With his passion for innovation and commitment to sustainable transportation, he aims to contribute to the growing field of electric mobility in India.
Furthermore, Asad dreams of building a solar-powered plane, showcasing his ambition to push the boundaries of renewable energy and aviation technology. He envisions a future where solar energy can power not only ground transportation but also air travel, reducing carbon emissions and dependence on fossil fuels.
Asad’s father hopes that his son will bring honor to the state and the country
“Son has always had a technical mind since childhood. He has been creating new things since childhood. Now he has built a bike that is receiving praise from everywhere. The family and people around are very happy. Everyone says that Asad is progressing. Undoubtedly, in the coming times, my son will bring honor to the state and the country.” Mohammad Abdullah ( Asad’s father) told twocircles.net
Further, He expressed his happiness, saying that Asad receiving a call from institutions like IIT Kanpur is a ‘proud moment’ for all of us. “But we will not pressurize him to go to IIT Kanpur. It will be his decision. Whether he will start up his own unit or accept the invitation of IIT Kanpur. The decision will be purely his”.
Asad is a resident of a small town called Mubarakpur Lohara in Uttar Pradesh. He has studied up to ITI and BCA.
source: http://www.twocircles.net / TwoCircles.net / Home> India News / by Md Zamir Hasan / TwoCircles.net / July 12th, 2023
The Dawoodi Bohra community has launched a global program to conserve water and recharge groundwater through effective rainwater harvesting techniques.
Recognising the global water scarcity issues, the leader of the Dawoodi Bohra community, His Holiness Syedna Mufaddal Saifuddin, in his recent address to community members in Mombasa, Kenya, stressed the importance of preserving and conserving water.
“Following the instructions of Syedna Mufaddal Saifuddin, a team of over 200 community officials were mobilised to visit more than 250 villages, towns and cities in India to study the strain on existing water supplies and provide support for building a more resilient and sustainable water management system”, said Shabbir Najmuddin, Associate Executive Trustee of Burhani Foundation, the community’s 30-year-old environmental body which is leading this initiative in collaboration with other organisations.
The process of water conservation
“As part of the first phase of the water conservation program, we targeted water-challenged areas in India by guiding them to harvest rainwater in their backyards, wells, ponds and other local catchment areas,” Najmuddin added, awareness programs were also held at educational institutions and community centres to showcase various methods of rainwater harvesting and their benefits in revitalising depleted groundwater levels.
“Various stakeholders in the water management field and municipalities were also consulted and involved in the survey to gauge the local conditions and take their opinions in adopting methods that best suit the region’s topography,” he added.
For the long-term rollout of the program, Burhani Foundation is identifying project coordinators from each area who will be tagged to experts to troubleshoot issues and facilitate the installation of rainwater harvesting systems in their regions. In the coming days, the Foundation is also going to reach out to community representatives from across the globe to harness the power of rainfall in their regions and share best practices for other areas to adopt. Besides that, the Trust is also rejuvenating defunct wells in the identified areas.
During the survey of rainwater harvesting in households 43-year-old Ismail Raja from Shahada, a town in Nandurbar district of Maharashtra, shared, “We installed a rainwater harvesting system in our backyard two years ago to recharge our borewell. Since then we have never faced water shortage as our borewell provides water not just to our families but also at times to our neighbours.”
Another community member, Jaffer Shabbir (36) from Savda village next to Burhanpur in Madhya Pradesh, is using a simple yet effective solution to recharge the nearby well which had run dry in 2017. He says, “By collecting rainwater from the roof of our hall and parking area which we give on rent for weddings and other functions, we’re harnessing the power of rain to replenish the groundwater in the neighbourhood.”
The members checking the progress
Syedna Mufaddal Saifuddin’s unwavering commitment to environmental conservation reflects in his broader vision of leading a harmonious and sustainable life. In his sermons, he continues to counsel the community to protect and preserve nature while inspiring individuals from all walks of life to actively participate in conserving natural resources and embracing practices that promote environmental sustainability.
According to NITI Aayog, nearly 600 million people, which is almost 50% of India’s population, are facing water shortage issues. The country is vulnerable to droughts as well as floods even as climate change is increasing unpredictability in weather patterns and leading to more extreme weather events. Rainwater harvesting, water reservoirs and other methods can help mitigate these extreme events by storing & recharging groundwater and releasing it when needed.
source: http://www.awazthevoice.in / Awaz, The Voice / Home> Story / by Shaista Fatima / July 02nd, 2023
Long thought to be simple fare, Kokni Muslim cuisine’s unique flavours and aromas are slowly wafting out of the confines of home kitchens.
The Konkan coast, which is home to the Kokni Muslim cuisine
When you think of Muslim cuisine, what do you think of? Hyderabadi dum biryani, Lucknowi galouti kebab on a warqi paratha, or the lavish Bohri thaal? Dishes such as yakhni gosht (dry mutton), machli cha halduni (fish gravy), dum che Bombil (Bombay Duck made in the dum technique) are not the ones that readily come to mind as most of us are unfamiliar with the cuisine of the Kokni Muslim community.
What has kept this cuisine away from public knowledge is that it cannot be found at just about any restaurant and can be sampled only at home-dining experiences or pop-ups, that too only over the past couple of years.
One such is Ammeez Kitchen, a home-dining service on weekends at Marol, Mumbai, founded by Shabana Salauddin in 2017. “Ammeez Kitchen happened over a conversation with my mother, Ammee, while having our meal,” she recalls. “The discussion hovered around why Kokni Muslim food, which is so delectable, is unknown compared to other regional cuisines? Ammee dismissed the idea, saying our food is just ‘ghar ka khaana [simple home food]’. This strengthened my resolve, as I felt this was exactly what I wanted to showcase.”
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Kokni Muslims are a sub-ethnic group from the Konkan region, including the areas of Thane, Raigad, Ratnagiri and Sindhudurg. About 1,000 years ago, trade between the Indian sub-continent and West Asia saw Arab merchants coming to this region—to ports such as Chaul, near Alibaug—and, over centuries, settling along the coast, marrying into the local communities and giving rise to the Kokni Muslim community of seafarers. The Arabs brought along with them the knowledge of food such as yakhni or mutton dishes, and spices such as fennel. Besides, owing to their location, seafood became an integral part of their cuisine along with local, Maharashtrian influences.
(From top left) Khatte bangde; roath, a semolina-based cake
Nujmoonnisa Parker, author of Kokni Delights (a book of recipes and history of the community) and an exponent of Kokni Muslim cuisine, explains, “The backbone of Kokni Muslim cuisine has always been what is harvested from the ground, i.e. local produce. Like the cuisine of the Goud Saraswats of Konkan and Christians in Goa, Kokni Muslim cuisine is largely dairy-free, and, in this respect, differs from the Mughlai cuisine. There are various permutations of any given recipe, based on the region, availability of ingredients and seasonality. Coconut, rice, lentils, onions, potatoes and red chilies are the main ingredients of this cuisine.”
Although a myriad spices and ingredients go into each dish, according to Shahida Khan, a Kokni Muslim from Navi Mumbai, the food is light on the stomach. “Kokum, dry mango, black sesame seeds, coconut, red chilies, turmeric—all grown in the region—are used in our cuisine. Rice, which is also common, is used in whole or powdered form in almost every dish.”
Elaborate meals are the cornerstone of this cuisine. Popular dishes include machli cha halduni, chavachi chutney (coconut chutney that is eaten as a main dish), chawrachi roti (boiled rice flour chapati), kavtacho bojar (stuffed egg), kolbi chi chutney (dried prawns chutney), alni paalni (chicken soup without salt).
“Kokni Muslim food is always a complete meal. We have roti, chawal (rice), sabzi (vegetables), saalan (gravy), kebab or talela, and tondilavayla (condiments). Many a time, the number of condiments exceeds the number of main courses, and typically include hari chutney (green chutney), sirke ka achaar (onions pickled in vinegar), kalkhand, kuldey (rice papad), thecha (chilli chutney), raita or kachumber,” says Salauddin.
Saravle, a wheat pasta
The cuisine has similarities with other Konkan cuisines and yet remains distinct. Mumbai-based home chef-turned-entrepreneur Mumtaz Kazi Pawaskar, who hails from the fishing village of Harnai in Ratnagiri and runs a catering business along with her cousin Sameera Gawandi, elaborates: “We call ourselves Kokni and not Konkani. The use of coconut milk as in other Konkan cuisines is common. But we use it instead of water to make curries, and this is one such distinction of Kokni food. So much so, that coconut milk is even used to cook rice, which gives it a glaze and extra flavour.”
Pawaskar adds that the cuisine has three broad spice combinations: Fish masala, mutton masala, and haldi (a combination of turmeric and fennel ground together). Fennel, a key ingredient of Kokni cuisine, is an example of the Arab influences. “Isan is the process of adding a few prawns to some vegetable preparations like stuffed brinjals, a yellow curry with drumsticks, and yam in garam masala for extra flavour,” she explains. “In our village, during summer, all household courtyards have whole red chillies drying in the sun, while households make and store spice mixtures for the whole year.”
Each meal has some special dishes. “Ghavne and sandan are breakfast dishes made with rice flour and a bit of jaggery. While ghavne [delicate crepes] is made on a tawa with pure ghee, sandan [similar to the Goan sanna] is steamed and is lighter in texture,” Khan explains. “Ghario, on the other hand, is an evening snack made with shredded cucumber, jaggery and rice flour, deep fried and typically served with Sulaimani chai.”
Cooking methods and ingredients vary from village to village, according to Salauddin. “Every family has their own version of the recipe. Most of the Kokni families have at least one clay pot or degh in which machli ki halduni and kalsani ka saalan (fish gravy) are prepared. The wet spice mixture—coriander, chillies and garlic—is always freshly ground. There are two extremes in our cooking: An entire meal can be fixed in 30 to 45 minutes, while others that include sandan (like idlis, made of coarse rice, coconut, milk, sugar and steamed), roath (semolina-based cake), khichda (slow-cooked meat and lentils), sarole or saravale (wheat pasta), bhakorche (like rotis), and ukdi ke kanole (rice dumplings) are laborious.”
Chonge, or sweet puris
Desserts occupy an important place in this cuisine. Pelve are rice flour crepes stuffed with grated coconut and jaggery and garnished with chironji, a variety of nut. Poppy seeds are used abundantly to garnish sweet dishes like mitli (made of rice flour and coconut), peyushi (coconut milk and cashew pudding), duderi (flour and egg pudding), chonge (sweet puris) and seviya (vermicelli in milk).
Although Kokni Muslims have traditionally cooked and enjoyed their own cuisine at home, Parker feels that in the last few decades the community has learnt to incorporate various styles of cooking into their kitchens.
Saravle, a pasta made from wheat dough moulded into tiny rings, is a favourite in this cuisine. It plays a significant role in weddings as it is part of a bride’s ‘rukhwat’ (gifts) when she leaves her parents’ home. It is cooked as a savoury dish with mutton or chicken, or as a sweet when steamed and topped with eggs.
Salauddin says, “Ukdi ke kanole, small half moon-shaped rice dumplings stuffed with freshly grated coconut, sugar and nuts, are prepared on the wedding day. These piping hot dumplings are bought in a big plate and placed in front of the couple. The groom is expected to pick up the maximum number of dumplings and gift them to the bride. The belief is that the larger the number of dumplings he picks, the more likely he is to take care of his wife.”
Religious occasions, too, call for special dishes being prepared at home. “Women prepare sandan on Ramadan Eid, and roath and malido in the first week of Muharram,” says Parker.
Until recently, Kokni Muslim food had remained restricted to homes and was not considered to be a cuisine that could be popularised beyond the community. However, many women are now making an effort to help more people become aware of their rich culinary heritage through pop-ups and curated home-dining experiences.
Since 2017, Pawaskar and Gawandi have been delivering food from their home under the name of Kokni Dastarkhwan, and have joined hands with Authentic Cook, an organisation that offers unique culinary experiences hosted by home chefs. For instance, in 2019, Neel, a popular Mughlai and North Indian cuisine restaurant with branches in Mumbai’s Mahalaxmi and Powai held a Kokni Muslim cuisine pop-up with Pawaskar and Gawandi.
Salauddin’s Ammeez Kitchen offers home dining experiences on weekends, where customers can reserve their seats in advance, and also delivers Kokni Muslim fare to the homes of customers. “Most Kokni Muslims now live in nuclear families, and with the busy lives we lead we all prefer to have quick-fix meals rather than our own cuisine, which can be quite elaborate. Families have either stopped making these dishes, or are unaware of old recipes made by our grandparents,” laments Salauddin. “This is why the transfer of knowledge from one generation to another is at a standstill. While we Koknis love our food, we have always undervalued it. It is confined within the walls of our kitchens. It is now time to let the world know.”
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(This story appears in the 14 February, 2020 issue of Forbes India. To visit our Archives, click here.)
source: http://www.forbesindia.com / Forbes India / Home> Life> Forbes Life / by Mini Ribeiro / February 08th, 2020
Ashaad-ur-Rahman Shariff the new Commissioner of Mysuru City Corporation (MCC) was a Police officer in his initial days who later cracked civil services- Karnataka Municipal Administrative Service (KMAS) in 2005 KAS batch. He has many feathers to his cap for having several achievements to his credit.
According to the profile of Shariff, who holds a BE in Mechanical Engineering, was a Police Sub-inspector in Gundlupet from 2003 to 2006.
After his selection to KMAS, Shariff began his career in administration as the chief officer of Gundlupet Town Municipal Council from 2007 to 2010, later served as Commissioner of Madikeri Urban Development Authority (MUDA) from 2010 to 2013, Commissioner of Tumakuru City Corporation, from 2013 to 2017, Managing Director and CEO of Davangere Smart City Limited from 2017 to 2019, Project Director of District Urban Development Cell (DUDC), Mysuru from 2020 to 2023 and Joint Director (SBM) at Directorate of Municipal Administration, Bengaluru, from February 2023 till he took charge as MCC Commissioner.
Shariff has been serving the state for over 16 years under five different municipal councils. He has many feathers to his cap like;
As a Manging Director of Smart city Davanagere, Shariff maintained first rank under Smart City in the State of Karnataka and below 10th position all over India (100 cities).
Best initiative award for implementing solid waste management process in Tumakuru.
Best practice award for E-Budget in Tumakuru City Corporation.
Best practice award for Office Automation Solution for Integrated System (OASIS) in Tumakuru City Corporation.
Initiated and implemented CDP (comprehensive development program, draft & final) in Madikeri Urban Development Authority (MUDA).
source: http://www.mysoorunews.com / Mysooru News / Home> Mysooru / by News Desk / July 28th, 2023
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