44-year-old car mechanic Mohammad Raees Markani from Madhya Pradesh has invented a car that runs on water.
This 12th pass took five years to develop the final product. The car runs on acetylene gas, which is formed from a chemical reaction between calcium carbide and water. Raees now has a patent for his water car. According to Mirror, Raees has been modifying an 800 cc engine for the last five years – and now believes he has made the scientific breakthrough. The eco-friendly car uses a mix of water and carbides.
Raees who has been a mechanic for the last 15 years told Mirror, “The gas is used for several industrial purposes including welding and portable lighting for miners. But in my case, I am using it to propel the car engines . I have made other changes to the engines, which helps the overall performance of the car. So basically, it is just about the water.”
“The market for environmentally friendly cars is getting bigger and automobile companies around the world are looking for eco-friendly ways to reduce pollution. So a car like mine can be a good alternative. It costs close to nothing to operate and it is environment friendly,” added Raees.
Image : Pultan
The Chinese automobile companies have invited Raees to develop the idea further. All the companies that are interested in Raees’s water car project will have to meet his one condition – any plant to make new cars will be established only in his hometown in Madhya Pradesh. “I want things to change in my hometown. So this is where my work should continue,” Raees stated.
Karim’s had transformed from a local purveyor of aloo gosht into a monument. It was visited by princes and prime ministers, eulogised by journalists, studied by historians, and patronised by tourists.
Haji Zahooruddin (extreme right) with Bollywood star Dilip Kumar.(Image courtesy Zain-al-Abedin,Zaeemuddin Ahmed and family))
When Haji Zahooruddin started working at Karim’s over 70 years ago, the business consisted of a single restaurant run by his father and grandfather. On January 27, when he died at the age of 85, Zahooruddin was the managing director of a small empire, with 26 outlets overseen by around a dozen other family members.
Karim’s had transformed from a local purveyor of aloo gosht into a monument. It was visited by princes and prime ministers, eulogised by journalists, studied by historians, and patronised by tourists.
Much though Karim’s success was the result of adaptation to changing times — with the addition of Punjabi butter chicken to the Mughlai menu, for example, and the establishment of small take-out joints throughout the city — Zahooruddin devoted himself to protecting Karim’s most valuable asset: its heritage.
“This is time-tested Mughlai food and we do it well,” he told an English daily in 2013, “so why should we change?”
Karim’s changed only as much as it had to. Striking this balance enabled Zahooruddin’s “number one contribution”, said Shahid Siddiqui, a regular at the restaurant who has written extensively about Old Delhi. “He introduced the food of the old city to New Delhi and to the public in general.”
The Karim’s family attributes their culinary lineage to Mohammad Awaiz, a chef in the royal court of the last Mughal emperor, Bahadur Shah Zafar. When the British sacked Delhi and expelled the king to Rangoon, Awaiz fled. He settled in Ghaziabad and found other work, but taught his son, Haji Karimuddin, everything he knew about Mughal cuisine. During the coronation of King George V in Delhi in 1911, Karimuddin returned to the imperial city and set up a food stall. In two years, he made enough money to open a restaurant.
Karimuddin’s son, Haji Nooruddin, had four sons of his own, including Zahooruddin, who was born around 1932. He started working at Karim’s at the age of 12. The young boy learned the power of belonging to the Karim’s family when a particularly strict teacher demanded Zahooruddin hand over the food in his tiffin box every day at lunchtime. Zahooruddin may have gone hungry, but he was spared the beatings inflicted on his classmates.
He spent his whole adult life working at the restaurant, learning its traditions zubaani (orally) and mixing spices with his male relatives — the only ones allowed to know Karim’s recipes. In the late 1940s, he married Samar Jahan, also a resident of Old Delhi, and had four children, two of them sons who have spent their careers working at Karim’s. Four of Zahooruddin’s grandchildren now manage branches of the restaurant.
Zahooruddin’s son Zaid-ul-Abedin, his brother Salahuddin, and nephew Zaeemuddin, three of the current directors of Karim’s, say that his focus was always on Karim’s buniyaad, both in terms of values and dishes. (Burhaan Kinu/HT PHOTO)
Clients and business associates found Zahooruddin to be a commanding figure, and heeded his advice. For newlyweds, he recommended nahari; to the sick, thigh meat for its high degree of bone marrow; to one fat customer, Siddiqui remembered Zahooruddin making the suggestion, improbable for a restaurateur, that the man eat a little less. If a customer said something was wrong with their mutton or chicken, Zahooruddin would keep the piece of meat and show it to his butcher in disapproval. “Babu would scold me sometimes,” said Javed Qureshi, whose family has supplied Karim’s with meat for decades, “but he loved me like a son.” Qureshi is one of many people who refer to Zahooruddin as “Babu” (father).
As time went on, Karim’s business grew, and its legend along with it. The family opened a second branch in Nizamuddin in the years before the Emergency. The former Presidents Fakhruddin Ali Ahmed and Zakir Husain became devoted customers, the latter ordering his food to Rashtrapati Bhavan. Indira Gandhi was also fond of Karim’s, but had security guards oversee the meals cooked for her.
The obvious antiquity of Karim’s Jama Masjid alleyway, its family’s claims of royal patronage, their distinctive Old Delhi Urdu, their promotion of old-fashioned dishes such as mutton brains — all this was stimulus for myth-making and myth-debunking. Historians debate whether Karim’s famous ‘istoo’ is authentically Mughal or secretly British. Some trace the family’s origins to a Saudi Arabian soldier who became Babur’s personal cook, but Zaeemuddin Ahmed, Zahooruddin’s nephew, said the family does not know anything about their ancestors prior to Awaiz.
In 1988, when Karim’s registered itself as a company, Zahooruddin was made chairman. When his brother Alimuddin Ahmed died in 2007, Zahooruddin took over from him as managing director. A slim gentleman with a well-trimmed moustache, he became the public face of his venerable restaurant. He attended numerous award ceremonies and made an appearance on the NDTV show Foodistan. At such moments, Zahooruddin smiled with the discomfort of a dignified man in a flamboyant place.
The public image of him as an embodiment of Old Delhi customs was shared by those who knew him personally. When Faiz-ul-Islam, his friend of over 40 years, returned from Haj, Zahooruddin invited 200 of Islam’s friends for a free breakfast at Karim’s, in keeping with his sense of mehmannawazi (hospitality). “He did it without takalluf (hesitation) and without a single line on his forehead,” said Fazl-ul-Islam, Islam’s son.
Zahooruddin performed culinary experiments, sometimes inventing his own dishes, while also sampling the food from different outlets of Karim’s every week to ensure his standards were being upheld. He insisted that the core of the menu — qorma, nahari, mutton burra, kebab — remain untouched.
“Babu used to say, ‘If we let others own a franchise, will they give the same attention to the quality of spices we use?’” said Zain-ul-Abedin, Zahooruddin’s son. “For example, he would say that cloves are something most people don’t eat: they take it out and put it aside on the plate. So another restaurant owner may think, ‘What is the use of putting in the cloves or buying the best-quality cloves?’ But clove adds to the taste, its juices mix with the food and bring out the smell of meat.”
What he was selling, after all, was not just food. Visit Humayun’s Tomb, and you’ll find a silent testament to the dead. Visit Zahooruddin’s restaurant, and you’ll find traces of the past still alive.
source: http://www.hindustantimes.com / Hindustan Times / Home> Delhi / by Alex Traub and Zehra Kazmi, Hindustan Times / February 01st, 2018
Bhatkal lad Abdul Bais Kadli, secured Best Oral Presentation Award during the International Conference on Desalination (InDACON-2018) on 20th April 2018 at National Institute of Technology, Tiruchinapalli, Tamilnadu.
Abdul presented his paper entitled ‘Optimisation and Modelling Of Desalination Of Water Using Biological Waste By Rsm And ANN’ during the event and secured the award.
The event was organized by National Institute of Technology, Tiruchinapalli, Tamilnadu at their campus on 20th and 21st April 2018.
Abdul Bais is a student of 8th semester chemical engineering at Siddaganga Institute Of Technology, Tumakuru and was representing his college in the event.
He is also a alumni of Anjuman Hami-e-Muslimeen Bhatkal where he completed his high schooling and Pre-University education, he was also a recipient of the prestigious academic award of the institution ‘Viqare Islamia’ in 2012 his teachers and management and Anjuman expressed their happiness over Abdul’s achievement and congratulated him while also wishing him luck for his future endeavors.
(Bhatkallys News Bureau/ Shaikh Zabi)
source: http://www.bhatkallys.com / Bhatkallys.com / Home> Bhatkallys News / by Shaikh Zabi, Bhatkallys News Bureau / April 23rd, 2018
Four friends sat down to hang out one evening in 2016, a couple of months before Durga Puja. The idea was to discuss a plan that one of them had, to bounce it off among the other three. Fortunately, they were very excited at the idea… and thus started their project to feed Kolkata.
It started as one “ATM” to “ladle” out free food to the hungry. In a period of just nine months, it’s gone up to three ATMS. And, if things go according to plan, there’ll be two more before Puja this year.Together, the three Food ATMs, as the project is being lovingly called, feed at least 2,000 people each day. The first one came up on the EM Bypass at Uttarpanchanna Gram, the second opposite Ladies Park on CIT Road, and the third one inside Ramleela Maidan off Moulali. The fourth is supposed to come up at Bhowanipore, near Chakraberia, and then a fifth near the 8B bus stand at Jadavpur.
Restaurateur Asif Ahmed and his three entrepreneur friends Prakash Nahata, Rahul Agarwal and Nirmal Bajaj decided to start their endeavour as a sort of experiment by connecting with clubs that organise Puja. With the first letters of their names they formed Pran, a group to fight for a hunger-free Kolkata. Almost every club cooks and feeds bhog on all four days of Puja. “We requested them to cook some extra bhog, so that we could distribute it among pavement-dwellers,” Ahmed says. “We were able to convince 15 clubs, and they gave us immense quantities of food, which we were able to distribute among hungry pavement-dwellers. The gratitude and satisfaction we saw on those poor faces was the incentive that sowed the seeds of the Food ATM project.”
Ahmed first turned his attention towards the food that his restaurant was left with at the end of each day. At his Uttar Panchannagram outlet, he got his workers to cool, pack and refrigerate the food, so that it could be distributed. His friends got a real estate company to donate a specially designed refrigerator, kept outside his restaurant, packed with food. Twice a day, the food was distributed to the needy. “We started on August 15, 2017 to emphasize the freedom factor. What is the value of freedom unless we are able to give freedom from hunger to everyone in the city?” Ahmed says.
Bengali New Year’s Day was celebrated on April 15 a little differently at the Ramleela Maidan. Members of the Entally Yuvak Brinda joined hands with Pran to start the city’s third food ATM. A special room was built beside the park, where the refrigerator is kept stocked with food, water and cold drinks, to be distributed among the homeless twice each day. At least 10 restaurants in the vicinity have been sending their packed excess food to the food ATM. “We just had to visit the restaurant owners and tell them about our intent, and they readily agreed. If the city restaurants stop wasting their leftover food and refrigerate it, we will be able to eradicate hunger completely,” says Jami Siddique, theclub’s secretary.
Most restaurants have to throw away the food even after feeding their staff, as they do not have extra refrigeration facilities and also because they cannot serve it to customers the next day. They just needed an organised, hygienic and efficient collection and distribution system, which is why the idea of the food-ATM seemed so appealing to the donors. “Once in a while, restaurants also give away cold drink bottles, which we gratefully accept,” says Sujoy Banerjee, a member of the club’s Food ATM organising committee. Members are now going a step further and approaching households in the area, telling them not to waste food but to pack it up neatly and call a helpline number that the club has set up, so that it can be collected from their doorsteps. “Even one small container of rice and a little dal or dry sabzi, which is what we are able to collect from most households, is enough lunch for a hungry mouth,” Siddique says.
You have to be present at Ramleela Maidan around 1pm or 9pm any given day to see how the distribution is done and to see how happily the recipients — especially the kids — are, leaving with the food packets. “Khub bhalo khabar… we even get pieces of chicken, fish or eggs at times,” says Monua Patra, a 70-year-old woman who comes with her grandchildren for the food every day. “We share the food amongst us. God bless these good men,” she says.
Perhaps the most popular of all the food ATMs is the one opposite Ladies Park on CIT Road. “At this ATM, we are not only getting food from restaurants, but also get excess food and cakes from birthday parties, wedding halls and party organisers,” says Surjya Kanta Haldar, the points person for this ATM.
This ATM is also getting a lot of donations from schoolchildren of Don Bosco Park Circus and Mahadevi Birla Girls HS School, who keep chocolate, juices and cakes on their birthdays. “These happen quite often nowadays and we are able to happily distribute the goodies among the needy kids,” Haldar says.
Both in Bhowanipore and Jadavpur, Pran is in the last stages of discussion about starting the ATMs. The refrigerators come free from the real estate group in accordance with the agreement with Pran. “The real challenge is that the club members need to network with local restaurants and in the neighbourhood to get a steady chain of donors,” Ahmed adds.
At each partner restaurant, efforts are on to educate patrons about the initiative so that after they have eaten what they need, they can ask waiters to pack up the leftovers. Needless to say, the idea has clicked.
source: http://www.timesofindia.indiatimes.com / The Times of India / Home> News> City News> Kolkata News> Civic Issues / TNN / May 05th, 2018
State-based businessman Habib Mohammad Chowdhury has won the ASEAN-India Emerging Entrepreneur award in Malaysia at the ASEAN-India Conference.
To commemorate its 25th anniversary, the ASEAN-India Business Council (AIBC) organized the ASEAN-India BizTech Expo and Conference in collaboration with the Federation of the Indian Chamber of Commerce and Industry (FICCI). The conference was held in Kuala Lumpur in Malaysia with the theme ‘Bridging Borders Through Business’.
“I feel exceptionally blessed. Receiving this award has only made me more determined and motivated to accomplish my set goals,” said Chowdhury, who was born and brought up in Assam’s Hojai.
Chowdhury is now settled in Laos. He is the founder-chairman of the HSMM Group of Companies in Laos, which has emerged as the largest agarwood and agar-based product’s company in southeast Asia.
Over the years, the governments of ASEAN and India have taken concrete measures to strengthen economic relations, especially the establishment of the ASEAN-India Free Trade Area.
source: http://www.timesofindia.indiatimes.com / The Times of India / Home> News> City News> Guwahati News / by Abdul Gani / TNN / June 20th, 2017
Passion and dedication is the key towards success. Whatever you choose to do, you must do it wholeheartedly. Winning or losing is secondary, what matters is participation.
Bengaluru :
Passion and dedication is the key towards success. Whatever you choose to do, you must do it wholeheartedly. Winning or losing is secondary, what matters is participation. This is what gaming has taught me,” says the 21-year-old Habeeb Ullah Khan from Hyderabad.
He started gaming full-time in 2014. He had to cope with studies, career and gaming simultaneously. He says, “I was part of a boot camp in Delhi without any kind of financial support. I’m glad I have made it so far.”
After he finished his B.Com, he realised that it was time to follow his passion. “My cousin used to play national tournaments. I always had a competitive spirit within me, but didn’t know how to nurture it. With help from my cousin, I ventured into professional gaming,” says Habeeb.
He started playing Counter Strike Global Offensive initially, but later chose DOTA-2.
Over the past three years he developed a team — Wipeout, which includes four other members.
He has participated in 30-40 national tournaments. He won six tournaments last year, such as Taiwan Excellence Gaming and The Indian E-Sports Championship.
He is known as ‘CLown (K)’ in the virtual world and practices 14 hours a day. Team Wipeout also practices every day whenever they are free. They maintain separate schedules for gaming and other activities.
He says, “Gaming is similar to outdoor sports. The more you practice, the more skilled you become. It involves coordination and quick thinking. E- Sports (electronic sports) is a great community where you grow as a person. There is no hectic schedule, unlike other professions.” He has learned patience, focus and anger management.
He suggests that the aspiring gamers should not get de-motivated by failures. He cites his own example and says, “My journey in the gaming world has been a roller coaster ride. I have failed numerous times, but I never stopped learning. I’m successful today because of my failures.”
Talking about the gaming field in India he says that gaming is still not considered as a career. He says, “The youth should be encouraged to take up gaming as a profession. One should not think about losing. Winning and losing is a part of life. You will always gain valuable experience. Although E-Sports does not have adequate resources right now, over the next few years it will gain momentum. It has wide scope and rewards well.”
source: http://www.newindianexpress.com / The New Indian Express / Home> Lifestyle> Tech / by Ivy Chatterjee / Express News Service / April 13th, 2018
Courtallam Border Rahmath Kadai, a 40-year-old eatery opens its doors in Coimbatore
Located in the busy road of Race Course is the newly opened restaurant, Courtallam Border Rahmath Kadai. We are there for dinner. Painted white and well lit, the restaurant has two floors and we choose the first floor as the ground floor was packed, and we go up a flight of wooden stairs. Red kolam and mirror works decorate the walls and there are old-fashioned glass lanterns hanging too.
The menu is South Indian with several chicken, quail, prawns, fish and egg. The chicken lover in me is already happy.The restaurant is known for its border porotta and poricha kozhi. We order the same to start with. The food is served on banana leaves with no delay. The porotta came with chicken gravy and the poricha kozhi is red and I love the strong whiff of coconut oil. The dish is mildly spicy and the meat is tender. We also order chicken kothu porotta and a generous portion of it arrives with a lot of onion and curry leaves along with soft chicken pieces. It is one of the best I have had so far.
Pichi potta pepper chicken fry is spicy, and the shredded chicken is again redolent of coconut oil, onion and pepper. We then dig into the idiappom, gun chicken (so named because the piece looks like a gun!) and a masala kalakki that is an egg dish. I particularly like the masala kalakki as the egg is gooey and cooked perfectly. The small pieces of cinnamon, pepper, cloves, onion and cardamom add to its flavour.
Satiated we climb down the stairs and meet I.Mohammed Asan, Director of the restaurant. He tells me, “My grandfather started the hotel as a small eatery at Courtallam for lorry drivers 40 years ago. Then it served only tea, porotta and chicken gravy. It was known as Border Kadai as it was situated on the Kerala- Tamil Nadu border. Tourists to Courtallam began flocking to our eatery for our border porotta. The one in Coimbatore is our sixth branch. We have four others in Chennai.” Their speciality is the fact that they use country chicken from their farm in Courtallam and the masala is homemade. “We are particular about maintaining quality.” They faithfully follow the recipes of his grandfather and cook the biriyani and gravies in firewood stove. “It is the traditional way and helps to lock the flavours better.”
As I make my way to the parking space, I see people waiting patiently outside for their turn to get a taste of their food.
Info you can use
Courtallam Border Rahmath Kadai is open from 12.00 noon to 11.00 pm.
Rafiquddin sat cross-legged on the red-carpeted floor inside Frankfurt’s Festhalle Messe, far away from his home and workshop in Agra where he’s a star craftsman. His tools were laid out in front of him: small slabs of marble, a polishing machine and a few marble boxes with intricately patterned motifs in coloured stone. At the Messe Ambiente Fair, Mr. Rafiquddin and four others, all recipients of the national award for craftsmen, were seated under the banner “India — Magic of Gifted Hands”, an Export Promotion Council of Handicrafts (EPCH) stall.
However, in an exhibition space of over 3,08,000 sq. m (imagine 245 Olympic-sized swimming pools), they were barely noticed as visitors from over 168 countries and exhibitors from over 89 countries, including 435 companies from India, passed by. They were neither exporters nor buyers, and weren’t within the main exhibition halls. They were representing India, from the margins, at a demonstration stall along the lobby.
Since Mr. Rafiquddin won the ‘Shilp Guru’, India’s highest award for arts and crafts, in 2013 for his intricate marble inlay work, the EPCH has sponsored him to several International fairs for ‘demonstration’ purposes.
Over the last three years, many craftsmen have travelled abroad through this initiative, said Rakesh Kumar, executive director, EPCH. “Over seven million Indians are in the handicrafts industry. It’s India’s USP: handmade goods, and at such demonstrations, we showcase their craftsmanship and skills,” he explained.
Such stalls are not aimed at bagging big shipment orders. They act as a branding tool for Indian handicraft exports. And Mr. Rafiquddin has become an unlikely poster boy for such campaigns.
Data from research organisation CMIE show that handicrafts exports from India in 2016-17 totalled $1,926 million, merely 0.7% of the total exports. Of this, exports to Europe accounted for $553 million, about 28.7%.
At fairs such as the Ambiente, nearly 75% of Indian products are handicrafts. According to Nicolette Naumann, vice-president, Ambiente, “In Europe, customers are attaching greater value to individual, high-grade products or products that look as if they have been hand-made.” India will be the partner country for the fair’s next edition, which will have a special handicrafts gallery, she adds.
Narrating his story of learning this medieval-era technique when he was 17, Mr. Rafiquddin says many of his relatives are craftspersons, and so is his son. However, the father-son duo have been unable to crack the mechanics of the European market. “The demonstrations are a great opportunity, but we want some clients in the West,” he said.
Not able to scale up production
There are several policies to promote handicrafts exports, and EPCH too has worked on creating schemes and projects. In recent years, innovative initiatives (like Gaatha Project and Gramin Vikas Sansthan) have provided craftspersons with direct access to the global market. But can an individual artisan, even if he a national award winner, make it big at a global level?
“These are B2B shows, individuals cannot meet the demand and volume that export requires,” explained Mr. Kumar. Mr. Rafiquddin admitted that he needs months to craft large objects and days for smaller ones.
Between the promise of a growing market and the drawbacks of the handicrafts industry are many Rafiquddins, whose magic hands can’t fathom the demands of consumerism.
Mahima A. Jain is a London-based freelance journalist
source: http://www.thehindu.com / The Hindu / Home> News> International / by Mahima A . Jain / April 21st, 2018
Founders of social media platform ShareChat — hailing from Lucknow, Gorakhpur and Ghaziabad — have made it to the Forbes 30 under 30 Asia 2018 list. The list features young disruptors, innovators and entrepreneurs across Asia, all under the age of 30.
Left to right: Farid Ahsan of Lucknow, Bhanu Pratap Singh of Gorakhpur and Ankush Sachdeva of Ghaziabad. (Handout image)
Founders of social media platform ShareChat — hailing from Lucknow, Gorakhpur and Ghaziabad — have made it to the Forbes 30 under 30 Asia 2018 list. The list features young disruptors, innovators and entrepreneurs across Asia, all under the age of 30.
The Forbes website reads: “Farid Ahsan, Bhanu Pratap Singh and Ankush Sachdeva met as students, and in 2015 they created ShareChat, an online local language-based social media platform.”
All three are alumni of the Indian Institute of Technology, Kanpur (IIT-K).
Farid Ahsan, 25, of Lucknow, Bhanu Pratap Singh, 26, of Gorakhpur and Ankush Sachdeva, 24, of Ghaziabad developed the vernacular social networking application ShareChat as a technology led start-up based out of Bangalore.
According to information mentioned on the Forbes website, the youngsters’ aim was to share the social media experience with speakers of South Asian languages, Hindi and Punjabi, allowing them to make profile, upload content and establish followers.
“Their app is used by eight million users monthly. Currently, they have raised $23.6 million from investors such as SAIF Partners and Xiaomi,” reads the website.
Speaking on how their platform was designed to cater to the needs of the Indian internet users, Farid said, “ShareChat is changing the way in which the next set of billion Indian users consume the internet through their multi-lingual user-generated content platform and cutting-edge technology infrastructure. It is the first social network that gathers geo-specific data on Indian content on a large scale and leverages a highly data-oriented approach to cater to the diverse needs of the Indian internet users.”
Bhanu added, “ShareChat app can be downloaded from the Google Play Store and used in various regional languages. It allows users to create posts, follow people, consume multimedia content, interact with other people through comments and share things with various other communication platforms in an easy way.”
Calling the application intuitive and convenient, Ankush said, “ShareChat aims to optimise social media content for Indian users and become a unique problem solver for the mass vernacular audience in the country.”
Backed by strategic investors, ShareChat has an established user base of almost 30 million users spread across the country and provides the platform in 14 languages including Hindi, Malayalam, Gujarati, Marathi, Punjabi, Telugu, Tamil, Bengali, Odia, Kannada, Assamese, Haryanvi, Rajasthani and Bhojpuri.
source: http://www.hindustantimes.com / Hindustan Times / Home> Cities> Lucknow / by Rajeev Mullick, Hindustan Times,Lucknow / April 14th,2018
APM Mohammed Hanish took over the reins on Thursday as Elias George bowed out from the top job after successfully completing five years with Kerala’s prestigious project. After assuming office, Hanish said his primary aim will be to smoothen the path ahead for KMRL. “Our main focus will be the extension of Kochi Metro up to Tripunithura.
Along with that, we will also launch the second phase of the project, from Jawaharlal Nehru Stadium to Kakkanad.
Another project we are carrying forward is the Water Metro, which is expected to revolutionise the transport sector in Kochi,” Hanish said.
However, the newly appointed managing director of KMRL said there are certain challenges in front of KMRL. “These include the land acquisition hurdles,” he said.”We need to speed up the land acquisition proceedings for completing the project in a time-bound manner. I believe my experiences with the Kerala Roads and Bridges Development Corporation (RBDCK) and PWD will help me in achieving the goals. Kochi Metro is, of course, a prestigious project and I’m happy to become a part of it.
The work culture, as well as the office environment, is quite different at KMRL. The young brigade consisting of vibrant staff members is the real strength of KMRL.” The outgoing MD, Elias George, said the new chief will have to undertake some key challenges, including the second phase of expansion of Kochi Metro.
“Personally, I will say that my tenure with KMRL as its MD is one of the most satisfactory jobs that I have undertaken in my whole career,” he said.
Hanish, who also holds the top position with Supplyco, had served as the nodal officer for the FIFA U-17 World Cup matches in Kochi.
He is also the officer-in-charge of the Kochi Smart City Mission.
source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Kochi / by Express News Service / November 03rd, 2017
