Karnire Town (Mangaluru Taluk, Dakshina Kannada District), KARNATAKA :
Padubidri:
The Haji KS Sayeed Karnire Charitable Trust handed over seven newly constructed houses and laid the foundation stone for fourteen more in Karnire on Sunday.
Assembly Speaker U.T. Khader, who inaugurated the houses, highlighted the significant impact of this initiative, noting that while owning a home is a universal dream, many are unable to realize it.
He commended the project as a model of compassion and inspiration, emphasizing that such achievements go beyond financial capability and reflect a commitment to serving marginalized communities. He expressed hope for more transformative projects from the trust in the future and wished the beneficiaries a life of peace and harmony in their new homes.
Managing Trustee K.S. Sheikh, presiding over the event, detailed the trust’s ambitious project to construct 50 houses on two and a half acres of land. Each house, valued at approximately ₹20 lakh, is fully furnished with modern amenities, including a kitchen, hall, two bedrooms, and a washing machine. Sheikh explained that these homes are provided to deserving families in Karnire who lack proper housing.
He further revealed that with the foundation stone being laid for the construction of 14 more houses. There is a plan to build 50 houses on this land again, on two and a half acres of land.
Kaup MLA Gurme Suresh Shetty lauded the trust for its compassionate service in sheltering the underprivileged.
Former MLA Mohiuddin Bava praised the legacy of Syeed Haji’s hard work, which has turned his family into a beacon of service and harmony. He remarked that the family’s actions have become a model for communal unity.
Federation of World Bunts Vice President Karnire Vishwanath Shetty said, “Even though I have added Karnire to my name, the credit for taking the small village of Karnire to the world level belongs to the Syeed Haji family. Karnire is a town where everyone lives in harmony, regardless of caste, religion or difference. While Hindus have helped in the reconstruction of the mosque here, the Muslim community has also joined hands in the construction of the Hindu temple.”
Speaking in the opening remarks, K.S. Ashraf recalled the guidance of his late parents, expressed his gratitude for their teachings of kindness and service, which continue to inspire the family’s charitable efforts. He said, “We should do good to people. Our father used to preach to wish others well. Seeing his preaching and service, we have continued it. It is a great loss that our father and mother are not with us today. If they were here, they would have been happy now.”
On this occasion, U.T. Khader honored K.S. Sheikh on behalf of Karnire Juma Masjid and Karnire Khidma Young Men’s Association.
Abdul Jalil MH of Design Plus Architects, contractor H.N.G.C. Hussain, and supervisor Ramesh Kotian were also recognized for their contributions.
Karnire Juma Masjid Qatheeb Umarul Farooq Saquafi performed the dua. Family elders M.K. Abdul Hamid Mulki, K.S. Aboobacker were present.
Also present during the program were Balkunje Grama Panchayat President Mamata D. Poonja, Harishchandra Shetty, Karnire Juma Masjid President Muhammad Ali, Adv. Bhaskar Shetty, Kote Shekhabba Kannangar, T.K. Muhammad Kote Palimaru, Karnire Harishchandra Shetty, Khidma Youngmen’s President Khidma B.N, Ismail, K.S. Ashfak.
K.S. Ashraf delivered the welcome address, K.S. Abdul Rahim offered a vote of thanks, and Muhammad Ali Kammaradi moderated the event.
source: http://www.english.varthabharati.in / Vartha Bharati / Home> Karavali / by Vartha Bharati / October 05th, 2025
Recognising his outstanding contributions to business leadership and sustainable practices, K.S. Sheik Karnire, Chief Operating Officer of Expertise, was conferred with the prestigious Business Excellence Award 2025 at the Zee Media Gulf Green Summit & Awards held at Hilton Habtoor City, Dubai on September 26.
The event, organised by Zee Media in association with World WeTel, brought together global leaders, entrepreneurs, and sustainability advocates to deliberate on green initiatives and acknowledge exceptional business achievements across industries.
The award was presented to Karnire in the presence of eminent dignitaries including H.E. Dr. Abdullah Belhaif Al Nuaimi, Chairman of Sharjah Consultative Council and former UAE Minister of Climate Change and Environment, who graced the ceremony as Chief Guest.
Actor Arbaaz Khan attended as the Guest of Honor, while the proceedings were anchored by celebrity anchor Anil Singhvi.
source: http://www.english.varthabharati.in / Vartha Bharati / Home> Gulf / by Vartha Bharati / October 02nd, 2025
The Bearys Group has made a clean sweep at the World Safety Organisation (WSO) India Awards 2025, winning three major recognitions for its excellence in safety, sustainability, and leadership.
At the 6th Annual WSO India OHS&E Professional Development Symposium and the 4th edition of the WSO India (State) Level OHS&E Awards held at The Lalit, Mumbai, on October 14, the Group emerged as one of the top performers in the country.
Among the winners was the NTT Data Center (DC2B) in Ambattur, Chennai, developed by Bearys, which received the Platinum 5-Star Award for “Most Outstanding Performance in Occupational Health, Safety & Environment (OHS&E)” the highest recognition in its category.
Another project, the NTT Data Center (NAV1C) in Mahape, Navi Mumbai, also developed by Bearys, won the Gold 4-Star Award for “Outstanding Performance in OHS&E.”
In addition to these project-level awards, Syed Mohamed Beary, Founder and CMD of Bearys Group, was conferred with the “Individual Achievement in Leadership” award by WSO India. The honour acknowledges his “exemplary leadership, sustainability-driven vision, and lifelong contribution to creating safer, greener, and smarter built environments.”
Terming the recognitions as a “hat-trick of excellence,” Bearys Group said in a statement that the awards reaffirm its commitment to “Building for a Sustainable Tomorrow,” where innovation, integrity, and safety remain the foundation of all its endeavours.
The triple win marks another milestone in the Group’s long-standing pursuit of sustainable and safe development practices across its projects nationwide.
With a sparkle in his eyes and his hand holding a pair of scissors over a piece of cloth with the precision of a surgeon, on the long cutting board, he paused for a moment, looked up and said, “I was a lecturer in the Department of Mechanical Engineering, but my father’s death changed everything. A mechanical engineer became a tailor to keep his family art and inheritance alive.”
He is Anwar Mehdi, whose tone shows no disappointment or regret at his decision to change careers. This is because not only in Aligarh, he is known across the world as a ‘sherwani expert,’ as he, proudly, carried on the tradition at Mehdi Hasan Tailors – after his father’s name – alive.
Mehdi Hasan Tailors is a brand name and the pride of Aligarh Muslim University for 80 years. It’s also popular across India for its unique sherwani. Several Presidents, Prime Ministers, political and social figures, and Bollywood stars have had their Sherwanis stitched from this place.
AMU students in Sherwani
Speaking to Awaz-The Voice at Mehdi Hassan Tailors in the Katara Mahal area of Civil Lines, Aligarh, Anwar Mehdi says that his father was an ordinary tailor who went to Mumbai in search of employment around 1944. He met Abdul Rais, an expert sherwani tailor, from whom he learned the art. Before partition, sherwanis were not very common in the country, but wearing sherwanis was a custom in Aligarh Muslim University, so his father came to Aligarh. In 1947, he opened that shop, which is today an iconic tailoring shop.
“I completed my M. Tech. While I had mastered the cutting of sherwani with my father during my student days, I took it over completely after he died in 1995. Although by then I had become a lecturer in the Mechanical Engineering Department, the passion to keep a family art alive took me from the Mechanical Engineering Department to the tailoring shop.”
Mehdi Hasan and tailors
Anwar Mehdi said that Sherwani is actually a garment of the Mughal era and later the British, which has its roots in the clothing of the Turkish and Mughal courts. During the Ottoman Empire, the coat and cap of the Turks were very popular. The same style was later changed in India, the coat was lengthened and given a new look, which we know today as “Sherwani”.
He says that from the end of the 19th century until after independence, most of the Nawabs, Rajas, and big landowners of India wore a Sherwani. If you look at their photos, almost all of them will be seen in a Sherwani, the reason being that this garment was considered a symbol of dignity and honour.
According to Anwar Mehdi, as far as Aligarh is concerned, due to the educational environment and the influence of the Muslim elite, the sherwani became a part of educational and cultural prestige. Therefore, it is often said that the “Aligarh sherwani” actually became a symbol of Indian elite culture, be it a doctor, a politician or a scholar. I can say that the sherwani is not a dress, but a symbol of culture, history and identity.
He says that leaders like Pandit Jawaharlal Nehru adopted the sherwani, and later many Presidents of India, Dr Rajendra Prasad, Dr Zakir Hussain and Dr APJ Abdul Kalam also wore it. Anwar Mehdi says that Mehdi Hasan Tailors has the honour of having made sherwanis for many Presidents of the country and other important personalities.
Jawaharlal Nehru in Sherwani
Anwar Mehdi says that not only honoured his enterprise, but also gave it recognition. He recalls making sherwanis for former Presidents VV Giri, R Venkata Raman, Dr APJ Abdul Kalam, late President Pranab Mukherjee, former President Ram Nath Kovind, former Prime Minister Manmohan Singh, Chief Ministers of various states like Mufti Sayeed, ND Tiwari, Farooq Abdullah, besides Governor Arif Muhammad Khan, Syed Sabt Razi, and other members of Parliament. Besides, he has stitched the dress for some judges of the Supreme Court.
When we met him, Anwar Mehdi was busy completing the sherwani orders on time before Sir Syed Day. He said while cutting the black sherwani, “When Dr Zakir Hussain was the Vice Chancellor of Jamia Millia Islamia, my paternal uncle was in the Department of Islamic Studies. He introduced Zakir Hussain to my father. After that, Zakir Hussain became the Governor of Bihar, then the Vice President of the country and finally the President of the Republic of India. During these 18 years, a record 178 sherwanis were sewn for Dr Zakir Hussain. Which is a testament to our quality.”
Speaking of Bollywood, Anwar Mehdi says that Majroh Sultanpuri loved sherwanis. Besides him, Javed Akhtar and Raj Babbar have also been using sherwanis made by him.
Recently, Saif Ali Khan’s sherwani was also made by him. He says that one day, Saif Ali Khan’s mother, Sharmila Tagore, called. She had requested that Saif Ali Khan be in Lucknow, so that he could give measurements for his sherwani. Saif Ali Khan called Mehdi, and he travelled to Lucknow to do the follow-up.
Anwar Mehdi said the youth have the same enthusiasm for this traditional dress as they did in the past. He says that in view of Sir Syed Day, the order from the AMU, where it’s a formal dress, increased. He says that he has seen respect and enthusiasm for the Sherwani in every era. “This is never going to end,” he says.
source: http://www.awazthevoice.in / Awaz, The Voice / Home> Stories / by Mansooruddin Faridi and Saqib Salim (Aligarh) / October 18th, 2025
Sajid Jamal, Founder and Chief Business Architect of BranchX, is redefining India’s retail landscape through advanced artificial intelligence and data-driven solutions. His company aims to empower small and medium retailers by bridging the digital divide that separates local stores from organized retail and e-commerce giants.
BranchX, established in Mumbai, provides AI-powered tools that assist shop owners in managing inventory, predicting customer demand, and enabling seamless digital payments. The platform also supports hyperlocal delivery networks, offering small businesses a competitive edge in fast-changing markets.
Under Jamal’s leadership, BranchX plans to onboard over one million retailers across 500 cities by 2027. The company’s growth roadmap includes a public listing in 2027, signaling strong investor confidence and a clear vision for nationwide expansion. Jamal’s background in finance and technology, with professional experience in the UAE and India, has shaped BranchX into a model of sustainable retail innovation.
Jamal’s vision is rooted in inclusive growth. By offering AI and digital solutions once limited to large corporations, he seeks to democratize retail technology and strengthen the backbone of India’s economy—the kirana stores. His approach combines financial inclusion with smart technology, opening new opportunities for millions of small traders.
BranchX’s rapid rise highlights a broader transformation underway in India’s retail sector, driven by homegrown innovation and a renewed focus on empowering local entrepreneurs.
source: http://www.radiancenews.com / Radiance News / Home> Entrepreneurship> Features / by Radiance News Bureau / October 07th, 2025
RIFAH Chamber of Commerce and Industry successfully organized the International Business Networking Meet 2025 at the Galadari Hotel, Colombo, bringing together leading entrepreneurs and industry professionals from India, Sri Lanka, and Malaysia. The two-day event marked a major milestone in promoting bilateral trade, investment, and cross-border collaboration.
The event was inaugurated by Mr. Hanif Yosoof, Governor of the Western Province, Sri Lanka, who praised Rifah’s initiative in connecting business leaders and fostering ethical, growth-oriented entrepreneurship across regions.
Mr. Rifas Jabbar, Chairman of The Lanka Business Alliance, extended a warm welcome to all dignitaries and delegates, appreciating their participation in strengthening business relations between the two nations. The meet featured productive B2B networking sessions, market opportunity discussions, and presentations on trade facilitation and ease of doing business in Sri Lanka.
Mr. Afzal Baig, General Secretary of RIFAH, introduced the chamber’s vision and ongoing initiatives to expand international market linkages. The programme also saw contributions from various state representatives who shared insights on investment potential and collaborative ventures in multiple sectors.
As a gesture of goodwill, mementos were presented to key dignitaries including Mr. Hanif Yosoof (Governor, Western Province), Mr. Sudath Ja Jayasekara (Deputy Director, Investment Promotion Department), Mr. Aqthar Hussain (Expert in International Trade & Customs Affairs), and Major General (Retd.) Samantha Wickramasena (Secretary General, Ceylon National Chamber of Industries). The felicitation was led by Mr. Afzal Baig (General Secretary, RIFAH), Mr. Anees Mohammad (Head, International Department, RIFAH), Dr. Abdul Qadeer (Educationalist), and Mr. Yonus Sait (President, RIFAH Tamil Nadu Chapter).
The event, organized in collaboration with The Lanka Business Alliance, served as a vital platform to strengthen India–Sri Lanka business relations, encourage joint ventures, and build a network of entrepreneurs committed to sustainable, ethical, and globally integrated trade practices.
source: http://www.indiatomorrow.net / India Tomorrow / Home> World Affairs / by India Tomorrow / October 10th, 2015
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
Chhattisgarh, the youngest of Indian states, is a repository of culture and antiquity and also home to spirited people. Some of them have set the trends and become changemakers. Here, we present 10 Changemakers from Chhattisgarh, whose work, grit and initiatives not only set examples for their state but also changed the lives of millions.
These 10 personalities are establishing benchmarks across art, politics, education, science, health and social servicein the state.
Karan Khan: Superstar of Chhattisgarhi Cinema
Karan Khan is a superstar of the Chhattisgarhi cinema, popularly known as “Chhollywood.” His work extends beyond feature films into music albums, video songs and live cultural events. In recent years, he has appeared in hundreds of Chhattisgarhi songs and albums, many of which have gone viral on YouTube and other platforms, such as the “Ditto Karan Khan Mona Sen” album.
Born Syed Tahir Ali, Karan Khan worked from cinema and music to broaden his reach and fan base. He has been a strong advocate of raising production quality in the regional films. His upcoming filmis being shot on an Arri Alexa—a professional-grade camera rarely seen in Chhattisgarhi productions, which usually face limited budgets and access to high-end technology. Khan strikes a balance between tradition and contemporary presentation to meet the expectations of changing audiences.
Mir Ali Mir: Poetic genius
When you hear the lines “Nanda jahi ka re… kamra au khumari, araitutari…” one name instantly comes to mind: Mir Ali Mir. His real name is Syed Ayyub Ali Mir, but in the world of literature, he is popularlyknown as Mir Ali Mir. Famous for expressing deep thoughts about life in simple words, his ghazals portray love, longing and life’s contradictions, while his Chhattisgarhi compositions are steeped in the fragrance of folk life.
Chhattisgarh has always been fertile ground for literature, art and culture, and Meer Ali Meer carries this legacy forward. His writings strengthen the pride of the Chhattisgarhi language and give voice to the pain, struggles and sensitivities of common people. Born on 15March 1953 in Kawardha, Meer Ali Meer enriched the Chhattisgarhi language and gave it a new identity.He is not only a poet but also an indefatigable promoter of Chhattisgarhi literature, actively working to connect younger generations with the region’s poetry and verse.
Aijaz Dhebar: transforming Raipur
The story of Chhattisgarh’s transformation is incomplete without the mention of Aijaz Dhebar’s name. He is more than just the mayor of Raipur, the capital of Chhattisgarh; he is a symbol of struggle, commitment and secular politics.
Born in a modest Muslim family in Maulana Abdul Rauf Ward of the Old Raipur, Dhebar helped run his household while pursuing his education. “My circumstances didn’t hold me back; they propelled me forward,” he often says. In January 2020, he was elected Mayor of Raipur Municipal Corporation, defeating his opponent, Mrityunjay Dubey. “I never considered myself a representative of just one religion,” he says. Recognising his leadership, he was appointed National Vice-President of the All India Mayors Council—the first mayor from Chhattisgarh to hold this post. His message to youth: “Don’t waste your energy on hatred and negativity. Politics and society today need constructive, innovative young people.”
Dr.Saleem Raj: Restructuring Waqf Board
Dr.Saleem Raj stands tall among a few who have played a crucial role in Chhattisgarh’s minority politics and social reform movement. A long-time member of the Bharatiya Janata Party, Raj serves as Chairman of the Chhattisgarh Waqf Board, a position with cabinet rank.
His rise is not just a story of political success but of a man determined to transform religious institutions from centres of controversy into engines of social and national development. “Religious institutions should be partners in the nation’s progress, not centres of disputes,” he often says. Raj joined the BJP in 1992 and steadily rose through the ranks, serving at district, state and national levels in the party’s Minority Morcha. From 2016 to 2020, he chaired the state Minority Morcha, earning a reputation for Muslim outreach and consensus-building.
Tauqeer Raja: Accessible Politician
Tauqeer Raja embodies a rare blend of political activism, entrepreneurship, sportsmanship and cultural pursuit—serving as a model of dedication in Chhattisgarh’s public life. He is widely recognised as the BJP’s state spokesperson, a sharp debater, a successful entrepreneur, a sports and music enthusiast, and a committed social worker.
What sets him apart is his ability to pursue society, politics and business with equal commitment. He focuses on issues likeeducation, healthcare and employment, with special attention to integrating youth into the mainstream. Born on 15 September 1973 into a modest family, Raza displayed leadership qualities from an early age, excelling in studies as well as sports and cultural activities. Today, he is actively involved in all three fields and is known for his approachable nature—equally accessible to the public and party workers.
Dr Shams Parvez: Keeping air clean
Professor Dr Shams Parvez guides students and the public with an approach that blends scientific rigour with social responsibility. An expert in air pollution, environmental health and chemistry, Dr Parvez is one of the few scientists in Chhattisgarh to link academic research with societal needs.
His extensive studies on changing air quality in Raipur and surrounding areas have given policymakers a solid scientific basis for interventions. Defined by simplicity, rigour and dedication to students, he is a key figure in Chhattisgarh’s academic landscape for environmental protection. His research has been published in numerous national and international journals, informing state environmental policies and public health programmes. Collaborations with prestigious institutions such as NASA and the Chinese Academy of Sciences reflect the high quality of his work, through which he has led multimillion-dollar projects.
Dr Abbas Naqvi: Building a Medical Centre with a Human Touch
Dr Abbas Naqvi is a prominent name in Raipur’s healthcare sector. He is not just any other doctor but is known for his unmatched dedication, honesty and an unshakeable spirit of service. Dr Naqvi is among a select few who take their profession not just as a career but as a means to serve society.
In 2004, Dr Naqvi founded Ramkrishna Hospital, which has become one of Chhattisgarh’s leading multi-speciality healthcare centres. He currently serves as Director and Consultant in the Department of Medicine. Patients know him as a sensitive human being. Born and raised in Raipur, he chose to return to his hometown after completing his medical education rather than seek opportunities in larger cities. He treats thousands of patients daily using a blend of modern technology and empathy and compassion.
Mohsin Ali Suhail: Positive Reporting
Amid a changing media landscape, Hajji Dr Mohsin Ali Suhail has preserved the dignity, integrity and responsibility of the profession of journalism. He is one of Chhattisgarh’s most respected journalists, known for fearless, people-centred reporting and an unwavering commitment to truth.
Suhail hopes the next generation of reporters will retain honesty and care for depth in their stories. His advice: “Don’t just chase breaking news. Dig deep into society’s roots. Journalism means bringing change, and change comes only when we show the truth.”
Born on 7 May 1953, Suhail displayed curiosity and social awareness from an early age. He recalls deciding as a child that he would speak up whenever his village faced problems.
Shamsad Begum: Chhattisgarh’s Women Commando
Padma Shri awardee Shamsad Begum is living proof of how a woman’s determination can transform an entire community. With unwavering honesty and a focus on inclusion, she has built one of India’s most inspiring grassroots networks, empowering thousands of women in Chhattisgarh to live safer, more self-reliant lives. She is the driving force behind the women’s commando movement.
Her journey began in the small town of Balod, where she witnessed firsthand the obstacles women faced. “If I ever get the chance, I will work for women’s education and empowerment,” she resolved. Coming from a modest family, she drew inspiration from her mother, Aamna Bee, who balanced work and education to ensure all six of her children studied. Her impact was nationally recognised when she was included in the list of 100 Muslim women honoured for their role in India’s development.
Faisal Rizvi: A Lawyer with an Unyielding Sense of Justice
Faisal Rizvi has made his nameas a leading criminal lawyer in Raipur. His arguments, cross-examination skills and strong command of legal intricacies have made him one of Chhattisgarh’s most respected legal figures.
From a young age, Rizvi displayed keen observation and a natural inclination towards law, with a deep interest in social issues and legal awareness. Understanding the importance of nurturing the next generation of lawyers, he has distributed more than10,000 books on the Indian Penal Code and Constitution to law students in memory of his father. Born into a cultured, educated family, Rizvi completed his LL.B. from CLC College, Raipur in 1995 and later earned an LL.M. During his studies, he immersed himself in judicial perspectives, constitutional principles and the workings of society and administration.
source: http://www.awazthevoice.in / Awaz, The Voice / Home> The Changemakers / posted by Aasha Khosa / October 05th, 2025
