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November 3rd - Baark! Report #8 - GlobalGiving
Spay/Neuter Update
Thanks to your generous donations Baark! has completed 937 spay and neuters so far this year, we are well on our way to reaching our goal of 1,000 for 2014. As a fully volunteer organization, ALL of your donation amount goes directly towards the cost of spay/neuter so we could not have achieved this without your support.
Unfortunetly our normal spay/neuter program for dogs has been set back this year because of the canine distemper virus being so serious in Nassau, Bahamas at the moment. However we are still working on TNR (trap-neuter-return) for the feral cat population, trying to reduce numbers in the most effective and humane method possible. We also continue to assist with pet owners who cannot afford to or dont have the means to take their cat to the vet for spay/neutering.
A Note of Thanks
This quarter we wanted to share with you a note we'd received from a happy client of ours. She did not own cats herself but had experienced the problems of ferals in the neighbourhood. We are grateful she contacted us and we very happy to assist. Here is a note from Kim H....
I contacted your organization, about the dilemma we were facing, with stray cats in Nassau East South. One cat took up residence in the garage of the home in which I live and her presence attracted three male strays. As a result, she had eight kittens. They are now adults. The three male strays were constantly attacking and mating with the other cats. Most of them got pregnant.
I was put in touch with Aliya Carey, who assisted us with getting the cats spayed and neutered. I have to admit I was reluctant at first to want the cats back but Aliya when came, she assessed the situation, and told us that is was Baark's policy to return cats after neutering. She explained if not reproducing stray cats could actually be good for a community, they help make sure no rats are in the area. All of the cats were not caught at once. Aliya had to make several trips. Because of her determination and patience, she was able to trap all nine cats, along with one
of the wild male strays.
My gratitude and appreciation goes out to your organization, and in particular, Aliya, and the vets who took time to collect the cats and transport them in their vehicles, to the clinic, where they were spayed and neutered.
Since then the cats have been a lot less of a nuisance in the area, much quieter and as Aliya predicted no rats either.
Your organization is invaluable and a Godsend. I know this is not an easy task. You are certainly making a difference.
Much thanks to you and your organization for the unselfish assistance you give to the community and in turn, the country.
For the rest of 2014....
We'll be continuing our spay/neutering of cats an we'll do some promotions for low-income families such a '$5 felines' encouraging people to come forward and get their pets fixed before the holiday season. We will also be in close contact with the BVMA (Bahamas Veterinary Medical Association)for updates about the canine distemper and as soon as we are able we'll be once again setting up dog spay/neuter clinics too.
We'll also be continuing with our education work in the community, teaching about the importance of spay/neuter and responsible pet ownership.
TweetAugust 3rd - Baark! Report #7 - Global Giving
Spay/Neuter Update
Thanks to your generous donations Baark! has completed 857 spay and neuters so far this year, we are well on our way to reaching our goal of 1,000 for 2014. As a fully volunteer organization, ALL of your donation amount goes directly towards the cost of spay/neuter.
This report we wanted to tell you about our work with cats. We realized that not everyone is aware that Baark! also spay and neuters cats aswell as dogs and they are just as important in our work towards reducing the number of homless and suffering animals. Day to day we see less cats on the streets than dogs as they are nocturnal animals and much shyer around people. Although it is hard guess their population in the Bahamas, it is estimated there are even more stray cats than dogs at over 20,000. Adult feral cats are not adoptable and those brought to a shelter are almost always euthanized. Our spay/neutering of cats mostly come following calls from people who have seen feral cats in their area of home or work. We 'ear clip' stray cats so that we can easily idenity which ones have been fixed.
Why T-N-R (Trap-Neuter-Return)
A Happy Tail
On occasion we come across very young kittens that can be socialized, this role is taken on by our volunteers who foster kittens until they can be adopted.
Recently when trapping a large colony of cats we found 4 young kittens around 3 weeks old under a large rock. They along with their mother were taken in for spay/neuter. The mother cat was returned after her surgery and now no longer has to worry about feeding and bringing up her 4 kittens and getting pregnant again in a few months time. The kittens were fostered and when old enough adopted into loving homes. Jack and Jill now live with two children and two dogs keeping them busy all the time. Oscar and George have a very special brotherly bond and went to live in New York !
Unfortunetly there is not such a happy ending for all kittens born homeless, but with your help and support of Baark's spay/neuter program we can save thousands of being born each year into a life of suffering. Our work DOES make a difference and we couldnt do it without you !
May 4th Report #6 - Global Giving
We've been part of the Global Giving community now for just over a year. We're feel very lucky to have received so many generous donations from people around the world helping us in our mission to reduce the number of stray/suffering animals on the streets of The Bahamas. So far this year alone we have provided 596 free or subsidized spay/neuters which is the most proven to be the most humane and effective method to reduce the number of animal overpopulation. We thought this was a good opportunity to explain a little more about how we go about these projects.
Family Island MASH (mobile animal sterilzation hospital) Clinics
Are carried out in islands of the Bahamas that do not regular access to vets, or in some cases none at all. They take a lot of planning, working together with people from the local communities, finding a suitable venue for surgery and recovery, postering and telling local people about the clinics so they will bring in their animals and scouting out areas of stray animals that can be trapped and transported. The Baark van goes ahead of time on the ferry and volunteers fly in the day before to set everything up. We are so lucky to have such dedicated volunteers !
We've had a busy first half of the year with family island MASH clinics as we dont do them in summer as its too hot for the animals to be crated before and after surgery.
March - Gregory Town, Eleuthera, 96 spay/neuters
April - Inagua , 103 spay/neuters
April - Marsh Harbour, Abaco, 195 spay/neuters
MASH Clinic, Nassau - 37 spay/neuters
On March 26th , Baark volunteers in Nassau set up a mini mash clinic day using tents and tables in the outdoor grounds of a church. Local people were encouraged to bring in their animals as well as those caught by our expert trappers. It was a long and hard days work for everyone, especially those on their knees all day in recovery, but once again rewarding that so many lives could be saved from preventing unwanted puppies and kittens from being born.
Stray Busting
We've continued our TNR (trap-neuter-return) programs locally of catching stray dogs and cats from neighbourhoods, having them sterilized and checked over before returning them back to their environments. While we would love all animals to have a loving home, with feral animals this is simply not possible. Throught spay/neutering the population slowly reduces over time.
Stray-Busting as we fondly call it, is not an easy job and can be time consuming. Not only do the animals need trapping - and some are quite tricky to catch, they need bringing to the vet clinics for surgery, picked up again the following day and returning to their areas.
Assisting Pet Owners
Baark! also continues to assist pet owners who cannot financially get their pets spayed/neutered themselves or dont have means of transport to get them there. We take requests both on the phone and via email or our website. Recently a lovely 15-year old school girl called Georgette contacted Baark! about a small kitten she had found and wanted to keep but her family could not afford the cost of spaying. She had learnt that spaying not only makes an animal healthier but was sensible to realise her family couldnt have coped with more than one cat. We were very proud that this young lady was so smart and responsible and were delighted in helping her set up an appointment with a nearby vet to take in her kitten for spaying and vaccinations.
TweetFebruary 1st 2014 - Baark! Report #4- Global Giving
Spay/Neuter Update
2013 was a fantastic year for Baark! as we exceeded our goal and ended with a count of 1,061 spay and neuters. Thank you for all of your donations last year, your contributions really did make a tangible different and saved literally THOUSANDS of puppies and kittens being born into a life of suffering.
We kicked off our 2014 program with a return visit to Mangrove Cay, Andros. As you'll read a MASH (mobile animal surgical hospitals) clinic is not always straight forward, changes are often made last minute and the teams need to work together and adapt. Everyone joins to work for one goal, we all start and finish together at the same times, no man (or animal) is left behind. They are especially important on our 'family islands' of the Bahamas who dont have regular access to a veterinarian.
Resident of the area and Baark! volunteer Rick Goolander gives us an insight into the clinic.
Baark! Mangrove Cay Andros Maintenance Clinic, 10-12 Jan 2014.
Convinced that volume would be much less for a maintenance clinic given the success of Baark!'s first clinic in Mangrove Cay (101 procedures), Baark! planned accordingly. After two postponments due to high sea state preventing the transport of the Baark! truck and necessary accompanied gear Baark! were not to be dissuaded nor discouraged and the team set another date. At seemingly the last minute, it was discovered that there was a scheduling conflict with the intended clinic location. Island residents in support of Baark!'s efforts scrambled for an alternative location and found that the Mangrove Cay Homecoming site could be an acceptable alternative and things were set to go.
The Team arrived in Mangrove Cay (Andros based on 09 Jan 14) and (Nassau based on 10 Jan 14). However, the truck and gear had yet to arrive.......Weather of course. In the mean time, the clinic location was prepared for the upcoming days and was opened late afternoon, 10 Jan 2014. The following two days were full on non-stop furthering of Baark!'s educational out-reach, trapping of strays at the community dump, collections from residences without transportation and of course walk-ins. Of those walk-ins, we were quite pleased to see the smiling familiar faces of members of the Mangrove Cay Community, walking in with their very healthy Potcake yearlings who had been adopted at the Baark! 2013 Mangrove Cay Clinic.
In less than 15 working hours of the clinic being fully operational, 50 procedures were performed and 10 (some semi-feral when we first collected them) puppies found new and loving homes through adoption. Administrator Knowles himself (and his daughter) adopted two. The Baark! Team on the ground performed miraculously under adverse conditions and circumstances, especially considering that they were working with two less personnel than expected.
The People of Mangrove Cay, Andros absolutely embrace the Baark! influence and impact to their communities. The proliferation of feral/stray and unwanted Potcakes in Mangrove Cay has definitively been reduced as a result.
Thank You Baark! Volunteers: Dr. Dorsette, Tawnee Harvey, Carla Johnson, Stephanie Keston and Diane Wiktorowski
And Special Thanks to Mangrove Cay Residents: Joan @ Mickey (Seascape Inn), Jeff and Jean Jolly, Liz Bain (Mangrove Cay Club who also adopted) and Mangrove Cay District Administrator, Mr. Gregory Knowles.
TweetNovember 4th 2013 - Report #3 - Global Giving
Spay/Neuter Update
At the end of October 2013 Baark! had completed 784 (either free or subsidized) spay and neuters in the Bahamas. This is a combination of owner calls in, 'stray busting' pickups and our MASH clinics in the family islands, most recently in Marsh Harbour Abaco where 151 spay/neuters were done in just one weekend.
Our goal for this year is to complete a massive 1,000 spay and neuters, we are close to our goal and with your continued help are very confident we can achieve this.
We know that spay/neuter is the only (and most humane) way to effectively reduce the animal overpopulation in a community. Each sterilization Baark! completes literally saves thousands of unwanted puppies and kittens from being born into a life of suffering. With each surgery we also give each animal a vaccination and worming medicine.
A Special Thank you Message
Firstly a big thank you to ALL of you who have donated to our projects. No amount is too small! We wanted to share this special thank you message from the point of view of one 'patients' hoping to give you a glimpse into how life changing a simple spay or neuter can be.
Thank you for deciding to help us,
Six months ago I had been struggling to feed myself and my five puppies for quite some time before you caught us. I was tired, sick and hungry. My puppies were filthy and always in danger. When we were found by you, all of that changed. You reassured us that we would be taken care of and you were right.
I have had four litters of puppies and all of my years of being a mother I have never been able to provide my puppies with safety, we lived on the street and wandered the neighborhood for food and drink. I have seen five of my puppies pass away from various diseases and two of them die from the horrible traffic we live near. I know now my last five puppies have a home that is safe. As a mother I want to thank you from the bottom of my heart.
I also want to thank you for the quick surgery you did for me. I understand that this surgery will save me from having any other litters. I have loved all my puppies but the toll it has taken on my body is enormous and I could not fathom having another litter without serious consequences on my health and that of my puppies. Thank you for taking the time to support Baark! and the wonderful work they are doing, I owe my new chance at life to your kindness . Thank you ever so much
A grateful mom
TweetProject Reports on GlobalGiving are posted directly to globalgiving.org by Project Leaders as they are completed, generally every 3-4 months. To protect the integrity of these documents, GlobalGiving does not alter them; therefore you may find some language or formatting issues.
If you donate to this project or have donated to this project, you will get an e-mail when this project posts a report. You can also subscribe for reports via e-mail without donating or by subscribing to this project's RSS feed.


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Indique Heights
2 Wisconsin Cir.
Chevy Chase, MD 20815
Neighborhood: Tenleytown/Friendship Heights, Chevy Chase
Cuisines: Vegetarian/Vegan, Tapas/Small Plates, Indian
Opening Hours:
Open for lunch Monday through Friday 11:30 AM to 2:30 PM; Saturday and Sunday noon to 3 PM. Open for dinner Sunday through Thursday 5:30 PM to 10:30 PM; Friday and Saturday 5:30 PM to 11 PM.
Wheelchair Accessible: Yes
Nearby Metro Stops: Friendship Heights
Price Range: Moderate
Dress: Informal
Noise Level: Chatty
Reservations: Recommended
Website: http://www.indiqueheights.com
Best Dishes:
Vegetable samosa chaat with tomatoey chickpeas; crab tikki; cayenne-rubbed tilapia with lemony rice; Malabar shrimp curry; chicken chettinad; shreekand brûlée.
Price Details:
Starters, $8 to $9; entrées, $15 to $20. Weekday lunch buffet is $10.95.
Special Features: Wheelchair Accessible, Kid Friendly, Valet Parking Available, Weekend Brunch, Party Space, Outdoor Seating, Good for Groups
Scene: Outdoor Seating
Happy Hour Details:
Monday through Friday 4:30 pM to 7 PM, discounts on select drinks and appetizers.
Happy Hour Days: Mondays, Tuesdays, Wednesdays, Thursdays, Fridays
Only the top 40 restaurants were ranked in 2011's Best Restaurants list.
In a perfect world, Indian street-food spots would be as plentiful here as burger joints. As it is, we can satisfy our cravings at this color-splashed Friendship Heights dining room.
There are familiar dishes—samosas with chickpeas, the tamarind-and-yogurt-swirled potato salad called papri chaat, and miniature dosas, tissue-thin crepes from Southern India. But beyond those mainstays are excellent Syrian-style lamb with coconut, and paani puri—crunchy one-bite puffs filled with tamarind water. Tandoori meats are done particularly well, and curries are assertively spiced.
While many Indian restaurants have skippable desserts, a trio of rice puddings, the pistachio-dotted custard called shreekand brûlée, and kulfi with orange are lovely here.
Also good: Kathi rolls, wraps of chicken and chutney; gingery seafood soup; shrimp varuval with lemon rice; chicken tikka makhani; Malabar shrimp curry; spicy chicken chettinad.
Open daily for lunch and dinner. Moderate.

subset: commoncrawl


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Ever had a debate that never ended? It's time to settle the score. Pickle is a topic-based discussion app that allows users to vote and comment to share opinions, solve dilemmas and help others. It's all about getting answers; about anything. Pickle is built on Rails 4, and uses KnockoutJS to handle complex interactive functionality that allows for a smooth & seamless user experience.
View product →MailPunk is an email store, and more. We built our own editor to modify beautiful highly compatible responsive emails on the fly. For developers, this means less time sifting through ugly HTML-email code. For agencies, this means accessing a host of different themes and options without having to pay for custom development. Email marketing needs to start with a beautiful design, and that's where MailPunk comes in.
View product →Fanbible is our answer to the modern gig guide. An incredible amount of event data is stored on Facebook, but only shared in certain social circles. Our mission was to unlock this data and present it in a clean, and simple manner, that also works on mobile phones. We're constantly collecting the latest events from Facebook pages, and presenting them to users based on their location. With Fanbible, it's time to face the music.
View product →Word on the Wire allows you to instantly look up trending topics across an array of social services. We engineered the app to load fast, leveraging off the various platforms' high performance APIs without sacrificing any speed. Want to get clued up on the latest hot topics in an instant? Try the Wire.
View product →We've got years of experience developing custom WordPress sites, and with our cumulative experience comes the knowledge that certain features are always going to be important in any client's digital strategy. That's why we put together WordPress Packages. It simplifies our offerings into bite size chunks and allows you to get to grips with the budget so you know what you're getting with your bucks.
Talk to us →It's about time to further your product's reach beyond a simple Facebook page, and integrate with Facebook's advanced custom features. Facebook pages allow you to enhance functionality by adding customized tabs or whole canvas applications. We've built everything from fan-gated competition apps that boost page likes, to custom branded photo sharing apps that make extensive use of Facebook's photograph API. If Facebook isn't your favourite flavour of social marketing, we can tap into more networks like Twitter, Instagram, and Pinterest, too!
Talk to us →Building customised, responsive emails is tough, especially when there are so many different clients that need to be supported. That's why we created an email builder that would allow us to build compatible emails that render beautifully in every client. Our builder also forms the basis of our email store, Mailpunk, so you can be guaranteed we're using the same tried and tested software we believe in to build your email. We also put our emails through the Litmus gauntlet to make sure they're looking good, ensuring your marketing message is beautifully delivered.
Talk to us →"We have been working with Lab19 on numerous projects and on a regular basis over the last two years. From innovative front-end development to intricate and bespoke CMS integration, they have always provided a great service. They also provide reliable support and advice from the initial stage of a project until completion. In other words, Lab19 is at the top of the list when it comes to working and collaborating with a partner agency."
"I would personally recommend Lab19 as an integration and software development partner. They have been a great help with custom WordPress elements on our site, as well as integrating our Magento e-commerce solution into it. They have also produced a rather slick parallax presentation that was able to responsively adapt to different devices."
"Not only are the owners of the company some of the finest people I know, on the occasions we've worked together the experience has been exceptional. The output is on time, beyond spec and most importantly, they bring a sense of fun and flair to the collaboration while still maintaining a professional outlook. Love working with these guys and plan to do it whenever possible."


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Part Time Jobs in Walker, Michigan ( MI )
If you're looking for part time jobs, student jobs or jobs for teens in Walker, Michigan, you've come to the right place! Chances are that GrooveJob.com has the right job for you and wants to be your only source for finding part time jobs in Walker, Michigan.
We've got plenty of part time and summer jobs in Walker, Michigan. Check out the list of employers below who are accepting applications for part time jobs in your town. Remember to check back with Groovejob.com on a regular basis. We add new part time job listings to our database every week, so you'll find new opportunities every time you check back with us.
Browse by Employer (Click On Logos) | ||
Jobs by Title | Location | Company | Posted |
Regional Class A CDL Company Truck Driver …positions offer Professional Class A CDL Truck Drivers great freight lanes. Full and part - time positions are available. Other... | Walker, MI | 3/4/2015 | |
CDL-A Regional Truck Driver NTB is hiring truck drivers for regional runs offering terrific home time ! Part Time Positions Also Available! Experienced truck... | Walker, MI | 2/25/2015 | |
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Regional Class A CDL Company Truck Driver …Knight Regional Dry Van positions offer professional Class-A CDL Truck Drivers full and part - time positions with hometime options... | Walker, MI | 2/5/2015 | |
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Retail Sales, Full Time / Part Time : Kentwood, MI, Macy's Woodland Mall **Description:** *Job Overview:* As a Retail Associate, you will be an integral part of bringing the magic of Macy's to life. Sales... | Kentwood, MI | 3/4/2015 | |
Hourly Shift Coordinator …Responsible for restaurant operations (labor, inventory variance, GUEST TRAC?responses) during assigned shifts, including opening and... | Grandville, MI | 2/24/2015 | |
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Two joyous whoops! Double celebration time! A shiny brand new 2015 (I wish you miracles!) . And more of my dreams come true as I discover some amazing talent that creates magic out of home. Ive been finding different ways and means of tracking talent that hums out of home kitchens (so I can include it in our very own Times Food Guides) and this time I find it when I happen to pop in to the dynamic entrepreneur Shaan Khanna's Spicy Sangria gathering. It's at the elegant and stylish Mana Suneil Shetty's fabulous home store which is buzzing with great food and unique flavours. Heres a taste…
Nidhi Gadia's waffles
How about some mobile pleasure food? Waffles on a stick. Waffle House specialises in a wide variety of Waffles. The charming Nidhi Gadia is already well loved for her sweet as well as Savoury waffles along with mobile pleasure food – Waffle Sticks ! : +919820026511
Instagram& Twitter: @wafflehouse_in
Raashi's The Picnik Basket
Make your life into a picnic… add oomph to your table with onion marmalade, slow-roasted bruschetta, cranberry mustard,chocolate peanut butter..or whip up a gourmet meal in minutes with thai curry paste, flavoured mayo's, marinara & barbecue sauce! The gifted Raashi Sawhney also makes hampers and gifts and more.
Shweta & Sanya's Teacharmers
Amazing fragrance and flavors.Superb packaging too. The lovely Shweta and Sanya of Teacharmers have a exclusive range of exotic blooming tea from all around world such as rose,chyrsthameus as well as pyramid silken teabags for the ultimate tea experience .
Shweta/sanya -9821532699/+91 98-70-061617
Nitika and Minnie's Cocoa Bean
Chocoholics this way please! The talented Nitika and Minnie serve up an array of the most intense and flavourful sweet delights. Cocoa Bean – Their desserts are all about taste and texture!!! Highly recommended are the malakoffs and truffles.
Nitikakhemani 9820144272
Minnie mehra 9833079217
Srikanta & Neha's Open Table
Try Open Table's delicious fresh dips – from a Layered Lebanese Dip to Sundried Tomato Dip, everyone has a favourite! Essence and color-free Cooler concentrates (Simply Rose and their Ginger Lemon Appetizer) Prices: approximately Rs 200 for a box of dip, Rs 220 for a 550 ml concentrate bottle.
Srikanta Taparia 9819592278 Neha Chokhani 9820133487.
Amrita Diwanji…Food Photographer
A photographer with a great passion for food, the brilliant Amrita Diwanji has
shot for Ellipsis, Cheval, & Burgs.
+91 98205 48700
Rohan's Pack a Pav
In his time off from work, Rohan Mangalorkar potters around in the kitchen whipping up yummy recipes (his mothers) that typically involve bread, meat, and inventive condiments. Tasty, juicy homemade mutton shammi kebabs, chicken seekh kebabs, and veg shammi kebabs sandwiched between fluffy pavs.
Pack-a-Pav, a stall that pops up at food festivals and can be called for your next party catering too. "This works well at sundowners or parties that need bread to soak the alcohol," says Rohan.We agree!
Rohan 9920230240,
Sanjnaa's Ellipsis Bakery
Brownies, cupcakes red velvet Oreo and chocolate chip cookies, freshly baked breads…the gifted Sanjnaa Talwar of Ellipsis gives a sneak peek of their about to open standalone bakery in Worli. "It is a month or two away" she says, but trials are on …give us this day, our daily bread!
Shweta Parikh
This talented young home baker, sources the finest of ingredients and take orders only on weekends. She specialises in customised fondant cakes, cupcakes, macarons, cookies, cake pops, brownies, cheesecakes. And if you are looking for eggless, she has those for you as well.
Shweta Parikh
P.S. You'll find ALL the above and much much more in your very own Times Food Guide 2015 (the "caterers and dessert makers" volume). Should you wish to be part of the Times Food Guide 2016 and this column please firstname.lastname@example.com, instagram, twitter @rashmiudaysingh waitingly yours…
Review: Spesso Gourmet Kitchen
Vegetarian global multi-cuisine
Whoa! This is the first time, (in my two decades of food writing) that Ive seen such a massive wave of pure vegetarian eateries dedicated to serving only global multi-cuisines (no Indian cuisines at all). "Little Italy" was one of the first, several years ago. Many opened intermittently (eg Relish, Quattro) but the past few months alone have seen BurmaBurma, Picante, Spice club (to name a few) and Nariman Point's very own Spesso (the Italian word for "often")
I eat here twice, the second time is an improvement. The first meal is a disappointment but my guests dazzle. Well-traveled foodies all and here's the surprise…each one has a vegetarian connect. Leon Bignell, the suave South Australian minister of Food keeps us riveted with his recounting of the large number of Indian vegetarian restaurants in Adelaide thanks to the growing population of Indian students there. Well-informed Queens counsel, Brian Hayes, charming Cathy Parker( Bignell's aide), Travel maestro Carl Dantas and the dynamic Vinod Advani wine writer (who only cooks vegetarian food when abroad for friends) help me eat our way through the menu. We chat over our Swiss-Egyptian (you read that right) fondue pot. (please see photo)
Walk into the handsome, contemporary space and be pleasantly surprised. Open kitchen, wooden floor and a patisserie counter complete the décor.
Many a inter-country marriage takes place here…Italy's Pizza marries Mexico (beans, salsa et al) Swiss fondue is in union with Egyptian dukka (and both dishes actually taste good) But lets start counting the cuisines served here…Mexican, Italian, Spanish, Lebanese Turkish…then Creole, French, Malaysian, American, Japanese Moroccan, Indonesian and Greek (excuse me if Ive missed some). Oh! Yes theres African, Egyptian, Swiss fondue, sizzlers and pizzas too. Presented innovatively and attractively, many a dish is tasty. Aldente penne.
Seven Layered Mexican Shots in shot glasses are a tasty mish mash of cheese, salsa, guacamole and veggies.
Go for the Spesso Platter (deep fried crispy roll, volau vont boxes quessadila s african paneer peri peri) flavoursome Malaysian curry too..
Eggless desserts in generous portions are the high point here. Be it the Hazelnut chocolate pot, the intense chocolatey Lava cake or even the "jain macarons".
Don't go looking for fare made to authentic recipes and be prepared for some disappointments. Sweet soggy volcano nachos, stodgy Prawn tempura, lacklustre Lebanese mezze, overfried and hard Arancini
disappoint. Oversweet Mandarin orange red velvet and Choco o loco taco. No alcohol served here.
Non vegetarians stay away.My Jain brethren looking for international flavors? This is for you. No other restaurant in the whole wide world will cookup so many cuisines (though some are flops) made to your requirements and presented innovatively. Well-made Eggless desserts too.
Well priced (Rs 1200 meal for two, 3 course Power lunch 350)
The arguments over authenticity could go on forever as desi-flavors do the garba and bhangra with international recipes and the result? Mexican pizza, Egyptian fondue. Tasty chhe!
P.S. Looking Indian vegetarian food in Nariman Point? The next door "Status" has the same owners as "Spesso"
Ground floor, Regent Chambers, Jamnalal Bajaj Road, Nariman Point
Call: 40318750
TIMINGS 11 am till dinner
Cost per meal for two; Rs 1200
I write from dazzling Dubai and am thrilled to receive your twitter and instagram feedback. Thanks @tanvivedak (very good food. Tall virgin margarita, desserts good. Did not expect such variety from a pure veg restaurant. Good service, nice ambiance )
@cherryred_22 ( beautiful ambience and interiors. Amazing rissotto,anglio olio and good combinations of different types of cheese in cheese fondue. All very decently priced)
@snehakhatri looks fancy, food not comparable to similar restaurants @notjustanotherfoodie (The desserts are yum)
@riiaac@power_struggle @rachnavaswani @power_struggle@romakripalani@saumightsay
@ila_iiLooks good .@divj@gaurav_agrawall
Do keep sending me your reviews of all and any eateries you like or dislike email@example.com @rashmiudaysingh (twitter, instagram)
Matching Food and Fitness
It's the ultimate dream: to love food, enjoy it, and still remain fit and healthy. For most of us, that's what it remains: a dream. It should be doubly difficult if you earn your daily bread through eating. There is however, a living paradox—author, columnist and food writer Rashmi Uday Singh, who manages to stay fit and svelte. She explains how Even the most intelligent and perceptive often remark to me: "You don't look like a food critic."
What these refined gentlemen and ladies mean is that I don't hog mindlessly and that I don't live up to their medieval, preconceived notion of a food critic. According to them, it's blasphemy not to eat and drink to the exclusion of everything else. I'd only like to ask, are all wine-tasters alcoholics? And why on earth I do have to look like a stuffed samosa to live up to anyone's idea of what a food critic should look like? Why do I have to be obese and suffering from the after-effects of too much eating and drinking, just to prove that I eat for a living? The truth of the matter is that I am passionate about food. It excites me! I cannot resist sinful desserts, ad I am a chocoholic, the darkest, most handsome love of mylife. I love restaurants and eat out all the time. However, being fit and being able to respond with all my senses to food, is equally important to me. And having scripted, directed, produced and anchored a weekly TV show, Health Today, I have been fortunate enough to find a way to devote myself to my two passions. The weekly show was telecast for one year and researched it for over two years. I had the opportunity to interview and spend time with brilliant experts in the medical field. I questioned them relentlessly, chewed on every single answer they gave and digested it. Nutritionists, heart specialists, ayurvedacharyas, oncologists, naturopaths, homeopaths …my cameras recorded every single nuance, be it the "Vatta Pacifying diet" of Deepak Chopra in Los Angeles or the "heart smart" diet of Dr. Naresh Trehan. Banglores Naturopathy Clinic supplied as many relevant answers as the Apollo Hospital in Chennai. Dr. Praful Desai of Tata Memorial explained how diet can actually prevent cancer, while nutritionists explained how food can lower stress levels. What emerged was something basic and fundamental. When some wise guy said "make your vacation", he definitely had me in mind.
Here are some of my tried and tasted and tested tips:
It's all about the appetite mechanism: Okay, so you know it all, but it still might help to read what follows. Because it is only when one understands appetite mechanism that one realises that bad eating habits don't just mean calorific and junk food but also being out of harmony with the way you eat. Ever wondered why eating and emotions are linked? Our appetite is coordinated in an area called the hypothalamus and it is this area, which controls a lot of our emotions. The "feeding" centre is divided into "hunger" and "fullness" centers. The number of signals reaching these centers dictate whether you feel hungry or full. It's important to feel pleasantly full after a meal, because you are less likely to binge in between. Basically, you need to get tuned in to the 'satiety' value of eating. These 'satiety' signals are sent back in different stages.
Chewing: Nobody ever told e why should I chew my food well and slowly. Sure, it helps in the production of saliva and digestion, but what it also does is send signals of satiety to the brain. So, the more you chew, the more time you take over eating, the greater the perception of satiety. This is because within the jaw are stretch receptors which respond when you chew.
Exciting the taste buds: Foods that turn you on are called 'organoleptic'. And the great news is that organoleptic foods [foods which smell, look, taste and feel good in the mouth] are actually good for you. They register satisfaction quicker and they increase the production of saliva and digestive juices. If you have exciting flavours, varying temperatures and textures within a meal, your mouth has a far greater opportunity to send satiety signals.
Lifting the arm: It may sound really strange, but the more you lift you arm to eat, the greater will be the filling of fullness. That's because you give your brain the time and the chance to register those signals.
Trust your stomach: Within the stomach wall are stretch –receptors which send signals of fullness to your brain when there is food in your stomach. When you eat sugary, refined or fatty food they pass through your stomach quickly and satiety signals are not sent back to the brain. So, you tend to eat a lot more than you actually need to. But, when you eat high-fibre food (fruits, veggies, whole grains) they stay in the stomach longer and send satiety signals to the brain. So, while I taste almost everything, it's the high-fibre food that I concentrate on.
Food and mood: It might help to know that it's not just alchohol which is a mood-altering substance. Our everyday food does affect our moods too. Within the brain, chemicals help transmit messages from one nerve cell to another. There are two such substances known as endorphins, which affect our moods—serotonin and norepinephrine. The body makes these particular endorphins from the food we eat and therefore, we can, to a certain extent raise the level of these substances in the brain by eating specific foods. The main source of these endorphins is sugary carbohydrate-rich food. This explains why many of us feel happier when we eat chocolates and sweets. However the problem with eating too much of these is that sugary foods are absorbed rapidly into the blood. And though this causes a serotonin rush, it is broken down rapidly and eventually leads to a drop in blood sugar and endorphin levels. So, such foods can leave you feeling even lower than before. On the other hand, natural sugars give you a steady high. Feeling low and depressed is also linked to deficiencies in vitamins and minerals and therefore, to improper eating. A huge database of research points in the direction of eating right and light. So, for the sake of your mood, it is best to stick to natural sugars and natural starches. Natural sugar are found in fruits and veggies (as opposed to refined sugars in honey, cakes etc.) and natural starches occur in wholegrains, brown rice, beans, fruits and veggies (as opposed to refined starches in white brad, pastas etc.). these natural foods keep you clear-eyed and energetic. The reason? They release energy at a slower steadier pace, do not slow down your metabolism and and so don't end up channelising the blood supply away from your brain. In other words, they keep you feeling fresh and in a good mood. Naturally!
Helpful tips on eating the right way
Position of eating: slouching is bad idea. Sitting upright helps. It places your stomach in a position where gravity helps rather than hinders.
Relax while eating: Digestion requires the flow of blood to your stomach but when your are under stress or upset, the stress hormones in your blood make much of the blood stream go to your limbs, this hinders digestion.
Your environment is important: If you eat live and treat your meals as just a fuel-stop-over then you may actually be hindering you health. You must value meal times as enjoyable pastimes. I make it a point to picnic, to set up candlelight dinners, to have interesting company, to eat with one's love and of course, to eat in restaurants. All these environments relax me amd make my digestive juices flow, thereby helping swiftly and effortlessly digest all that I have eaten.
Who wants to kiss and ashtray?: Smoking kills…the tastebuds. Moreover, cigarettes discolour your nails and lips and ages you skin. And anyway, who wants to kiss an ashtray?
Drinking plenty of water: I begin my day and end it with warm water. Deepak Chopra advises sipping hot water through the day if you want to lose weight and flush out toxins.
Moderation is the name of the game: Moderation may be a boring word, but it works. You can taste everything, relish it, enjoy it and do so as intensely and passionately for the rest of your life. It's not about denial and fanaticism, it is about celebrating food and savouring it in all its delicious forms. It is about enjoying it!
There is plenty more to say, but even plenty more to learn as I eat my way through life. As I said before, I eat for a living and have a huge appetite for finding out more ways and means of eating my way to more health and fitness.
Review: Picante
Vegetarian Italian, Mexican
Shudh vegetarian goes global and upmarket in Breach candy. It also crosses the Indian borders (or does it?) to serve Mexican and Italian cuisines. I lunch with a gourmet veggie twosome: a former state level badminton champion, the multi-talented, lovely Jayshree Sanghi of India's fourth generation automobile pioneering family is not only a Kathak dancer (trained under Padmashree Sunaina Hazarilal) but a creative cook whose dinners are legendary. Equally sporty (US champ in racquetball and squash) Navin Deo, having spent 40 years in a high profile US government job is back in India and making Impactroses which have been in huge demand. Im bowled over by his long stemmed roses (see pic)with their personalized gold embossed messages on the petals. We eat our way through the entire menu: result? the roses and the giant cookie dessert are the only highpoints of our lunch.
Happy surprise. The second floored restaurants pleasant ambiance with pale purple sofas, yellow-cushioned chairs with wooden geometrical frames, simple black-and-white caricatures, and graphics.
Along with their ala carte Mexican and Italian menu they offer daily (except weekend dinners) a "Sunday food festival" (Rs 999 for one) you can order all 28 dishes. But we are told very strictly that it cannot be shared. So we get 2 of these and plenty a la carte ones too. The Picante Pizza (even a wheat-watchers one,) al dente aglio olio and lasagna pass muster. It is the giant, freshly baked gooeycrisp cookie topped with warm chocolate sauce, and the moistwarm Molten Chocolate Cake that saves the day.
Desi palate tuned fare, with plenty of cheese and ketchup.Soggy nachos, ketchupy Habanero Cottage Cheese, ditto for the quesadillas
Burrito lacks punch, overdressed salads, a strange Arabic pizza and so on. And on. No alcohol.
Open through the day, pleasing ambiance, well-presented food, attentive service are the plus points. Sure! a restaurant is in the business of making money and has to cater to all tastes but except for a few dishes, the vegetarian Italian Mexican fare bends over backward to please the Indian palate and tips over to become a mish mash of Gujjutalian and Mexidesi. Tasty no doubt!
Picante Ristorante, 401, Akruti Skypark, Mahalaxmi, Bhulabhai Desai road.Ph 23529393
meal for 2 Rs. 1500.
Open noon to midnight
Khulja simsim. Your twitter and instagram messages as well Dubai foodies guide me through Dubai. It's food scene dazzles with world class restaurants (love La Serre, Zuma, La Petit Maison). I also eat at two brand new, must-try restaurants Yuan (Atlantis) and Katsuya (Dubai mall) with Dubai-based foodie extraordinaire and global philanthropist Dr Rajen Kilachand. He also takes me to high tea (Fortnum and Mason), along with his friend the legendary Rusi Karanjia's granddaughter, the gorgeous Faarah Mehta. I trip out on Umai (The Oberoi) cutting edge sushi and cod, Soy (Dubai mall) VFM Chinese, many a local eatery, belly dancing too. Two "first time evers" … the Awesome Oberoi's breakfast "Lollipop waffles" (you read that right) and the fabulous traditional "pre-iftar" dinner at Desert Palm while the spectacular sun sets over the lush green polo grounds behind us. P.S Happy to share info please email firstname.lastname@example.com twitter and instagram @rashmiudaysingh
Review: The Spare Kitchen
Global progressive Indian
I'm in Juhu's new Spare Kitchen and I'm rejoicing. Not only is it a worth-eating-in restaurant but I'm also lunching here with three foodies who I'd never met before (except over instagram @cherryred_22 and twitter). Hailing from a well-traveled family, not only is the talented Anju Agarwal's cooking superb and popular with Ruchi, (her vivacious daughter, studying medicine) and the bubbly Gauri (in 10th grade) but her blog is well-loved too. We eat our way through the multi cuisine menu, I enjoy every moment of my lunch with the bubbly threesome, hearing about their idli cupcakes to their herb garden on the rooftop of their 8 floor bungalow.
Drive into Juhu's King hotel's side entrance and walk into this large 5000 sq ft Spare Kitchen ( for sure it's much more than a kitchen,) it has an outdoor area (woodfired pizza oven here) a lounge, an open bar and a Private dining too.
Brick walls, dark wood tables flat screen TV s complete the décor. At night, the haze of dramatic blue light enlivens the restaurant.
Comfort food with a twist.Please take a look at the photo, Ruchi is holding up the "Bruschetta two ways" which distils the freshness and flavor of tomatoes on toast and gazpacho in a shot glass too. The gifted young partners chef Rakesh. Ricky and Gaurav ensure that many a dish tells a story through it's ingredients and presentation. Happily, taste and flavor keep pace with the story (except in some dishes). And though it is a mish mash of a menu with Indian starters and mains, plus pastas, burgers, pizzas and European fare, it still works. Must trys? Succulent kababs, be it the tenderfirm and unerringly spiced chicken seekh sesame, coriander crusted chicken tikka or the Dual Paneer tikka 2 ways ( sundried tomato and and basil pesto.I Bombay's better butter chicken (makhanwala lightly done with Italian tomatoes, sans cream) is flavorsome and the beer batter fried fish and chips and pizzas delicious too. But the magic is created by the Chemistry of mango dessert a charmed wedding of tangy kachi kairi jelly with the spike of aam ras, mango cheesecake with chocolate fudge.An equally mega voltage chocoholics dream come true is the Chocolate ecstasy (rendered in 5 textures and temperatures) from the simple chocolate tart, to cutting chai with an edible chocolate spoon .
While the presentation of the Chowpatty TSK platter (Bhel vada pao, pao bhaji pani puri shot) is brilliant the flavors lag behind. Ditto for the concept of the "nizzas" naan-pizza ends up falling flat. Lackluster chowder (though authentically served in a bread bowl) is lackluster as does the
Malabari Lamb perched atop tiny uttapam discs.Superb desserts, but strawberry rasmalai cheesecake,? Skip it, and take a pass as well on the gelatinous greentea panacotta.
The Spare Kitchen has (finally) managed to break the jinx ( three predecessor restaurants in this venue met an untimely end). Ever since it opened, nine months ago, it has been magnetizing regulars and Bollywood too with it's choice of progressive Indian, pasta, pizza, burger kind of fare served through the day (Rs 1500, Meal for 2) Sure it has its share of flaws, but food's the center of a meal, so you'll be served a final balance of basic satisfaction and innovative presentation. Comfort food with a spin. A welcome one!
P.S Feedback (@krishpatel689…"awesome) @stuffednstarved @noturpapa whats yours?
THE SPARE KITCHEN Kings International Hotel compound, ground floor, Juhu Tara road, opposite Juhu church, Ph 65893333,
Open noon to 1 am.
Rs 1500 for a meal for two
I am on the lookout for home bakers and caterers to include in your very own Times Food guide 2015. Overwhelmed with your fabulous response. This years first "Whats Hot Tasting session" was held yesterday. Should you be interested please email firstname.lastname@example.com, tweet or instagram (@rashmiudaysingh). Waitingly yours
Review: Burma Burma
Image Posted on Updated on
Vegetarian Burmese and Tea salon
It's largely pleasurable. It's satisfying. It gets our unanimous vote. It does so not only because like our brand new Prime Minister " vegetarian chhe" but because this 2 week old, brand new Burmese (hold your breath) pure vegetarian eatery deserves it. The arguments about authenticity (Burmese cuisine is predominantly non vegetarian) could go on forever. But what comes to the table delivers pleasant surprises.And bowls over the dyed-in-the-drool gorgeous vegetarian gourmet Mandira Bedi. She's so magnetized by this vegetarian arrival, that she makes time from her TV shows, corporate events, charity work and designing stunning sarees to drive across town to dine here. The other committed and well-traveled vegetarian gourmet is the London based hot shot lawyer Sunil Sheth, who heads up the most unique international charity (Princess Anne, grand patron) for those with the double disability of being deaf-blind. He is here in India to expand charitable activities. And the ever-helpful Mandira gives him many a brilliant suggestion over a fun-dinner.
Walk past the bar (No! alcohol, please note) into the earthy-wooden-toned room which has skilful patches of vibrant color. From (backlit) parasols hanging upside (on the ceiling),a wall with a "Prayer Wheel", splotches of color of Burmese laquerware et al. Free wifi, and a TV screen too. Not super fancy, but thankfully not overcute thematic either.
Never mind if they don't use the Burmese cuisine's predominant non vegetarian ingredients, fish oil et al. They coax masterful flavors from Chilli oil, onions, garlic coconut and Burmese spice mix Yessa. The must trys? Salads …crunchy with Achow nuts and tangy with chilli oil and lemon. Be it the zingy ginger salad, the chatpatta raw mango or the fermented tea leaf laphet salad.
Flavorsome thin peppery broth and the "samuza hincho" baby samosas dunked with carrot cabbage and capsicum, are delightful. The two young, dynamic Marwari owners,Ankit Gupta and Chirag Chhajer ensure that every last detail is perfect.
In the mains, go for the uniquely tasty creamy coconutty rice with the contrast of peanut tomato chutney. The ever popular (originally breakfast dish) oh no (Burmese for coconut) Khao suey coconut curry with noodles and condiments (fried garlic, onions, nimbu etc) just about passes muster and could do with more punch. Mandira is particularly thrilled with the Red Velvet, and the large wedges of tasty desserts from Sanah Ahuja's Crumbilicious.
The biggest let downs are the stuffed doughy, hard buns (Paukse). Okayish Pyan Boo Palata (paratha) with a corn coconutty mash. Hard tofu stir fried with tofu and lacklustre Burmese Falooda too. It can get noisy and there is no alcohol.
This mid-priced (Rs 1500 for 2) new Fort eatery distils the spirit of Burma in it's earthy, wooden interiors. Though not authentic to this low impact cuisine's non veg fundamentals, it still serves up deliciously surprising textural contrasts and flavors in it's vegetarian spread. It pays great attention to detail (imports sunflower seeds, teas to chopsticks). The soups and salads (love them) score over the mains. It is a winner, but will this new Tea salon and vegetarian eatery (like our vegetarian Prime Minister) continue to deliver? I toast it with my favorite cup of "Monkey picked Oolong tea" and surely hope so.
Thanks for flooding me with feedback on this 2 week old Burma Burma. @chingypatel ("loved it" "the tealeaf salad is an acquired taste in the beginning, but grows on you") @panktiv ("loved the tealeaf salad…said its like Burmese bhel" (I agree) @meau01 ("Very inexpensive")@mohidkadri ("yummy and so tasty salad") @elisha_saigal ("food is good. Fresh ingredients and knowledge rich staff" "but after serving the main course they go into a lull as though dreaming of scuba diving in Myanmar" ) @chingypatel ("BurmaBurma rocks") @foodcookeat ("that sounds awesome") @nsonal tells @hspicture (lets go there).
Look forward to even more feedback from you…as you can see its invaluable.
BURMA BURMA Kothari House
Off M. G. Road
Near Allana Centre Fort
Ph 40036600
Open lunch and dinner
Meal for 2 (Rs 1500 per head)
No alcohol
Restaurant Review: Makhan
Marwari, Gujarati, chaat
Dissapointing. That one word sums up the whole review of Makhan in Kalbadevi. I love diving into the cacophonic, colorful Kalbadevi area, but my excitement to check out this new pure vegetarian eatery from the Brijwasi mithai chain was short-lived. Sadly.
Functional décor marks the smallish air conditioned space with it's mithai counter running alongside. Stainless steel tables and ochre walls complete the decor. A narrow staircase leads to the even smaller mexanine area (open for dinner only.)
I ate alone… with determination and (you'll agree) with optimism and hope. Please take a look at the accompanying photograph…I tasted my way through all those dishes (with the hope of coming across delicious ones, the eternal optimist that I am). But it is only the Delhi dahi bada papdi chaat (I hold close up) drizzled with tamarind chutney and squishy and crisp under the chilled dahi that delights. Crisp pappad chudi and the robustly spiced Samosa chaat are just about above par.
They also serve Upvas food (which includes French fries) and thalis. (Rs 130 to sp Rs 240).
The Marwari and Gujarati fare (which I absolutely love) is either undercooked, overcooked or just plain dull that no measure or mingling of seasonings could save it.
While the Kair sanger is okayish the accompanying parathas are greasy, the stuffed pyaz paratha is doughy. My most favorite Dal batti and it's soggy churma disappoints. As does the watery Gattey ki sabzi with oily thin ajwain paratha. Jodhpur's famous Mirchi vada is crisp but stone cold. Can the silky superb Gujarati kadhi actually be rendered so tasteless? Ditto for the Punjabi kadhi and the stodgy Gujarati Handvo. The bhaturas are plump but kacha and the cholley tasteless. Ofcourse, the Dhansak is not even a pale imitation of the Parsi original. I could go on listing the dishes I ate, but suffice it to say that it's all below par and all the accompanying rotis, bhakris, parathas are undercooked and overgreased.
Parking is impossible.
Im a Kalbadevi area addict. Shree Thacker Bhojnalaya tops my reasons for popping in to this throbbing, pulsating part of the city.
Im a fan of the exquisite gourmet vegetarian Gujarati and Marwari cuisines. So that's why I determinedly ate my way alone through Makhan's menu (paid Rs 2000, no credit cards accepted) . Generously portioned dishes, modestly priced (meal for 2, Rs 300- 400), swift service but none of these reasons make up for the food which lacks luster. And which (heres that word again) disappoints.
Makhan 192/194 Kalbadevi Road, Opposite the Cotton Exchange, Kalbadevi (2240-2597). Open noon- 11pm. Meal for two R300-R400
Been flooded. Overwhelmed. A zillion thanks for all your recommendation on twitter, email and instagram Awesome recommendations from South Indian Udipis to Bengali Roll places, and from Chaat corners to Dessert shops, we've got it all.
@HungryMumbai @WheelsOnOurFeet @rbhotica @DelishDirection @Rulerofmind @RassiBomb @ZeniaIrani thanks ever so much. Sorry cant thank each and every one of you, due to space constraint, but look forward to hearing from you on email@example.com, twitter and instagram @rashmiudaysingh and eating about with you too.
Tried. Tested. Tasted. It doesn't get any better than this. Find out the latest about the greatest, know all about the brand new restaurant openings from the chotta to the motta all delivered to you with speed, accuracy and comprehensiveness. "It's the best biryani in South Mumbai" posted @abhinitk (on my instagram account, I still have to find out his full name) I went instantly to check out this newest, cheapandcheerful eatery and takeaway which has just opened in South Mumbai. It's called Kyamiyaa, its seriously small, is it worth dashing down to? Is it Value for money? … to find out more you have to log onto Timescity.com. What you waiting for? Go for it. Tcity.me/kyamiyaa.
Excuse me for speeding! I'm on a mission. I'm on the look out for one single dish which captures the essence of each of my favorite cities. Surely! It cant be Bhelpuri for Mumbai? Though it is a lot like the city itself, it's tangy, crisp, sour, sweet, squishy…but it doesn't distil the high-end, highrise glossy life or Bombay- to- Mumbai's chequered history. And here in Kolkata my heartbeat is quickening with joy. Here, many centuries coexist seamlessly. Here, in this undecipherable amalgam of modernity and oldness, human warmth and apathy, rickshaws and limousines throbs the soul of the city which I love. Sure it is proudly Bengali, it is multi-cultural but it still hark backs to the Colonial Raj. And here amidst all this cacophony and glamour I hit the jackpot. I find that one dish which distils the Bengali heartbeat and the cosmopolitan nature.
Sure! Enough this dish has stood the test of time. Its recipe has been passed down generations of masterchefs. And time stands still in the Historic handsome Oberoi Grand with it's stucco ornamentation, colonnaded verandahs and balconies. The glory and style of the Raj coexists seamlessly with modernization. Here I trip out on Chef Saurav Banerjee's "smoked Hilsa" a masterful combination of the Ilish (Hilsa) fish which every Bengali loves done to a very Anglo-Indian style. Having studied in the prestigious catering college of West Bengal, opened many a restaurant around the country, Chef Banerjee has also traveled the world working in Singapore and London.. He brilliantly executes this dish.
This recipe probably existed way back in the early nineteenth century when the site of the hotel was the private residence of a Colonel Grand, which went on to be converted into a boarding house by Mrs. Annie Monk, bought over by Arathoon Stephen an Armenian from Isfahan who redeveloped the site into an extravagant neoclassical style which looks like the hotel today. The hotel soon became a popular spot amongst the English population of Calcutta. It was known, in particular, for its annual New Year party with iced champagne and expensive gifts and for sure this smoked Hilsa dish. Rai Bahadur Mohan Singh Oberoi took over and bought this property in 1939 and it stands handsomely and serenely in the cacophony of Chowringhee. A meal at the multi-cuisine all day dining restaurant,a authentic Thai restaurant, a dip in the limpid blue pool in the heart of the hotel are some of the must-dos. The dapper dynamic George Kuruvilla ensures that history and modernity do a memorable tango and this dish of Smoked Hilsa is the epitome of both.
The intensely flavored Ilish or Hilsa has been the Bengali favorite (and mine) forever. Chef Banerji very thoughtfully provides substitutes for it (though we both agree that no fish can really match it in texture or flavor). Ditto for the Bengali mustard paste…kasundi. However you can always use any other ready mustard paste. Try it and be transported to the most historic and legendary of Kolkata's Grand landmark. One bite of it's smoky-tender-firmness and the flavor of Kolkata with it's centuries of colorful history will seduce you. A truly unique legendary dish from a Grand legend.
Smoked hilsa (if hilsa not available you may substitute with rawas or sole) fillet 250gm, Baby potato 4 to 6/ Baby carrot3 to 4/ Broccoli 2 small florets/ Baby corn2/ Chopped parsley A small bunch,
Salt 2gm/ Cracked pepper1gm/ Kasundi mustard sauce 2tbsp (can be substituted by any ready mustard paste).
For the sauce
Fish stock 2cups/ Kasundi 1tbsp/ Butter 2 tbsps, Cream Half a cup,
·Take out the hilsa fillet and put it in a pre-heated 180 degrees medium oven till its nicely hot.
·Par boil all the vegetables and season with salt and pepper.
·Sprinkle chopped parsley on the vegetables and arrange it in a plate.
·Place the fillet carefully on the plate and pour the kasundi mustard sauce on it.
·Serve hot.
·For the sauce reduce the stock to 50%. Add the kasundi mustard.
·Take it off the fire and whisk in the cream and the butter.
Hilsa fillet de skinned 350gm, 2) Anchovy 5 gm, (use tinned anchovy 1 small piece,) 3)Kasundi mustard 2tsp, 4)Refined oil 2tsp,
5) Lemon juice 1tsp, 6) Salt to taste.
· Remove the scales from the fish and cut out the fillets. In a large container take cloves on a burning ember of coal and pour ghee on it.Trap that smoke . Chef uses ·mango wood dust for smoking but he has given the coal alternative for home cooking. .
Marinate the fillet with (anchovy, kasundi, oil, lemon juice and salt) the ingredients no. 2 – 6 and leave it for one hour.
·Cook the fillet in a pre heated oven.
·De bone the fillet by taking out strips vertically from the fillet.
·Remove the bones feeling them with the knife.
·Join back the strips and cling wrap the fillet carefully, ( should you want to, you can store this smoked hilsa for 4 to 6 days too)


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Houses to let in Warwick Road, Tyseley, Birmingham B11
£625 pcm (£144 pw)
Warwick Road, Birmingham B11
Terraced house to rent - 3 bedroomsNationwide are pleased to present this Three bedroom terraced house on Warwick Road Tyseley, B11 2HA. Walking distance to Tyseley Train station and 37 bus route. Property is being refurbished with new walls, flooring and upgarde to ypvc double glazed More details
- Tyseley (0.1 miles)
- Spring Road (0.7 miles)
Note: Distances are straight line measurementsMarketed by Nationwide Lettings Services Ltd, B11. Call 0121 659 9610


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Gangsters Inc. will keep you up to date on the latest news about the Mafia and organized crime from around the globe. Our website features a mixture of news articles, background stories, long reads, profiles, videos, and photos to show you what's happening in the seedy underworld.
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Mob Corner is written by Thom L. Jones. A retired businessman, he has had a long interest in organized crime, and in particular the Sicilian and American Mafia.
A hobby triggered by a book he read while studying at university "God…
Added by Gangsters Inc. on February 20, 2015 at 5:42am — No Comments
By Christian Cipollini
Throughout the chaos of well-known and publicized mob warfare, several gangsters were learning lessons, gaining their own reputations and cementing future positions in what was becoming a new crime empire. They were young, most in their early twenties, but already hardened criminals. Brooklyn's toughest, most rebellious and motivated…
ContinueAdded by Gangsters Inc. on February 2, 2015 at 11:30am — No Comments
By David Amoruso
Davide Vadacca is considered a rising star within Sacra Corona Unita, Italy's fourth largest criminal group. At the young age of 32 he is one of the organization's leaders in the city of Lecce. Authorities say he is also the man behind a violent war that is terrorizing the honest, hardworking people of the Italian city.…
ContinueAdded by Gangsters Inc. on January 28, 2015 at 6:40am — No Comments
CRIME BEAT: ISSUES, CONTROVERSIES AND PERSONALITIES FROM THE DARK SIDE on Artist First Radio Network is pleased to announce its schedule for January 29, 2014, through April 23, 2015. Topics covered include John Gotti, Murder Inc., the 1960s and drugs, Woody Harrelson's father, the Vatican, and more.
Here is the lineup:
Added by Gangsters Inc. on January 27, 2015 at 1:57am — No Comments
Added by Gangsters Inc. on January 19, 2015 at 3:40pm — No Comments
By David Amoruso
Authorities and the media alike tend to focus on the bosses and captains of mob families, and deservingly so. But it isn't until we take a look at the young up-and-coming mobsters that we get a sense of what's in store for the future of La Cosa Nostra in the United States.
Take 36-year-old Giuseppe Destefano (photo above). He…
ContinueAdded by Gangsters Inc. on January 19, 2015 at 11:48am — No Comments
By David Amoruso
The times they keep a-changin'. Over a decade ago, Casablanca restaurant in Maspeth, Queens, was the home base of Joseph Massino, boss of the Bonanno family, one of New York's five Mafia families. At that time he wielded tremendous power as he was the only boss not behind…
ContinueAdded by Gangsters Inc. on January 16, 2015 at 8:53am — No Comments
By David Amoruso
When it comes to the mob in America everybody knows about the five families in New York or Al Capone in Chicago. But what about a smaller city? Like Tampa, Florida. A city that has a long and colorful history of violence filled with gangsters from Italy, Spain, Cuba, and the U.S. itself. A brand-new magazine and tour shine a…
ContinueAdded by Gangsters Inc. on January 15, 2015 at 5:16pm — No Comments
By Peter Lance
John Marzulli, who covers organized crime for the N.Y. Daily News today broke a story on the new memoir by John A. "Junior" Gotti to be released this week. As Marzulli reports, the book had been under wraps for months. It will be…
ContinueAdded by Gangsters Inc. on January 12, 2015 at 5:00am — 1 Comment
By David Amoruso
'Tis the season! Merry Christmas everyone! At Gangsters Inc. we don't really do presents. But we do do gangster stories! Lots of 'em! Especially for Christmas we've dug up three stories that show how gangsters spend their Christmas. Spoiler alert: Two end in murder.
"Carmine DiBiase went out on Christmas Day and got drunk. Very drunk.…
ContinueAdded by Gangsters Inc. on December 18, 2014 at 7:25am — No Comments
By David Amoruso
Police in Italy and the United States have busted up an international extortion racket run by the Calabrian 'Ndrangheta and the Gambino crime family in New York. Eight people in both countries were arrested today, including Francesco Palmeri, who, authorities claim, is a high-ranking member of the Gambino family.
ContinueAdded by Gangsters Inc. on December 11, 2014 at 12:24pm — No Comments
If you have a site about organized crime or the mafia and want to do a link exchange, send me an email at firstname.lastname@example.com.
Added by Gangsters Inc. on December 11, 2014 at 5:00am — No Comments
Hollywood loves gangsters. Not because film makers condone their crimes, but because their stories make them lots of money. It's difficult to name any other genre that has so many titles based on a true story. Yet, despite this label, the true story often gets twisted to fit the…
ContinueAdded by Gangsters Inc. on December 10, 2014 at 1:46pm — No Comments
By David Amoruso
Would you tell a vicious mobster to his face that his wife looks like a moose? Seriously. Would you have the balls to do that? Forget about balls for a second, would you be crazy enough to do that? You, probably not. But comedian Don Rickles built his entire act around it. Nicknamed the King of Zing, Rickles pokes fun at everyone. Blacks,…
ContinueAdded by Gangsters Inc. on December 10, 2014 at 1:44pm — 3 Comments
Intro written by Angelo Carmelo Gallitto
The Calabrian "Honoured Society", well known as "'Ndrangheta", is the equivalent of Sicilian Mafia in Calabria region, south Italy. However its origin is unknown, it emerged later than other Italian organizations, maybe because Calabria was more isolated than others even inside south eastern…
Added by Gangsters Inc. on December 4, 2014 at 4:32am — No Comments
By David Amoruso
Mobster Tonino Callocchia was shot to death yesterday as he dined at a restaurant in Riviere-des-Prairies, Montreal. He was 53. His murder is the latest to rock the Canadian city as two mafia factions are fighting a vicious war for control of the rackets.
The longtime mobster was enjoying a meal at Bistro XO+ (photo above)…
ContinueAdded by Gangsters Inc. on December 2, 2014 at 2:45pm — No Comments
Estimate members: Unknown
First Boss: Frank "Butsey" Morelli
Primary activities: Involved in narcotics trafficking, video poker machines, robbery, extortion, loan sharking, gambling.
Boss: Peter Limone
Acting Boss: Anthony "Spucky" Spagnolo
ContinueAdded by Gangsters Inc. on November 15, 2014 at 12:45pm — No Comments
By David Amoruso
So much for working in the shadows. Italian authorities have released video images (below) of a vicious attack in broad daylight on a shopkeeper by Mafiosi of the Palermo Noce clan. The shopkeeper, Antonio Vizzi, had refused to pay 3,000 euros in "pizzo," protection money, to the local Mafia family and was beaten as a…
ContinueAdded by Gangsters Inc. on November 13, 2014 at 10:30am — No Comments
© 2015 Created by Gangsters Inc..


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Rooney pens Gillingham extension
Rooney made his senior debut in the Carling Cup clash against Plymouth this season before coming off the bench to score on his League debut against Exeter. The youngster has made 15 appearances for the club in the current campaign and manager Mark Stimson believes "Luke has potential". He told the club's official website: "Luke has played this season on the right wing, after playing most of his career in the middle of the park, either up front or centre midfield. We gave him the opportunity on the wing because I think he is very good in one-v- one situations. "If he can maintain what he has done so far then he will have a good chance to play at a decent level. He's got a little bit of security now, he's happy with the deal and we're happy with it from the club's point of view, so now he's got to work hard and get into the 18-man squad." Meanwhile, young striker Andy Pugh has joined Histon on a month's loan.
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Pakistani protesters search for NATO supply trucks
Pakistani protesters search for NATO supply trucks
PESHAWAR, Pakistan — Demonstrators protesting U.S. drone strikes roughed up drivers Sunday as they sought to stop trucks carrying NATO troop supplies and equipment from passing through northwest Pakistan.
The rally came a day after a party led by politician and cricket star Imran Khan said it would prevent NATO supply trucks making their way to and from Afghanistan from travelling through Khyber Pakhtunkhwa province until the U.S. stops drone strikes. The U.S. leads the NATO coalition of troops battling the Taliban in neighboring Afghanistan.
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July 29, 2014
... also had another job on hand: mentoring both high school and college student job shadowers.
With the help of the Fulfillment Fund (a nonprofit who works with the Television Academy Foundation to provide opportunities for students attending underserved high ...
June 23, 2014
35th College Television Awards Winners Honored
The Television Academy Foundation announced the 35th College Television Awards winners on Wednesday, ... Focus on Disability Scholarship and SUBWAY FRESH ARTIST™ Award.
MTV's Peabody and Emmy Award-winning 24-hour college network, mtvU ...
November 04, 2014
35th College Television Awards
This year's College Television Awards was held on Wednesday, April 23, 2014 at the ... from the ceremony.
Celebrate this year's best college-student produced video, digital and film work.
August 14, 2013
... 14, 2013) — The Academy of Television Arts & Sciences Foundation announced today the appointment of Karla Loor Kitchel as the ... the Foundation's signature fundraising events, including the College Television Awards Gala and Celebrity Golf Tournament.
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April 21, 2014
... brothers struggling with a new business, kids moving away to college, a wedding, aging parents, war induced Post Traumatic Stress Disorder, ... Academy also publishes emmy magazine. Its charitable Foundation operates the Archive of American Television, College Television ...
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... Hall of Fame ceremony will benefit the Television Academy Foundation's Archive of American Television. This year's honorees include ... Television, its renowned student internship program and the College Television Awards. For more information on the Foundation, please visit ...
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Grey's, True Blood, Modern Family Stars Set for College TV Awards
North Hollywood, CA – The Academy of Television Arts & Sciences Foundation unveiled its celebrity presenters for the 33rd College Television ...
February 16, 2012
Mark-Paul Gosselaar and Breckin Meyer to Host 33rd College Television Awards
Los Angeles, CA - Franklin & Bash ... Lythgoe, the Creators of Glee and the Entertainment Industry Foundation. Michael Lombardo, President, HBO Programming, will accept the award ...
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... from high school. After a brief period at Claremont College in southern California, he moved to New York City, when he was accepted ... after many years away from series television, he returned to TV with the CBS comedy The Crazy Ones , costarring Sarah Michelle Gellar. ...


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UNTIL the government closed it in 1996, the navy base in Charleston was the region's economic engine. The navy was Charleston's largest employer, directly providing work for more than 22,000 people. But after a decade of decay, some 340 acres (140 hectares) of the site is now part of a 3,000-acre redevelopment plan in North Charleston called Noisette, billed as "a city within a city" and costing $3 billion over 20 years. The redeveloped navy shipyard has already attracted a number of green businesses. Clemson University's research campus has also moved there.
Partly as a result, the region's economy is healthier and more diversified than it was a decade ago. Job growth for the Charleston region was 16.5% between 2000 and 2007; nationally, it was less than half that. Charleston's growth in GDP, wages and bank deposits all outpace national averages. Household income has increased by 30% since 2000. In July Inc, a magazine for entrepreneurs, described it as among the best cities for doing business.
The armed forces still have an impact, generating $3.5 billion a year. Charleston is still home to an air force base, a training school for nuclear-power engineers, a naval weapons station, a Coast Guard training centre and Project SeaHawk, a model multi-agency anti-terrorism programme. Convoys of "mine-resistant ambush-protected vehicles" (MRAPs) drive along conspicuously in South Carolina's picturesque Lowcountry. They are heading for Charleston's Space and Naval Warfare Systems Centre Atlantic (SPAWAR), where they are outfitted with communications, command and control equipment and prepared for shipment to Iraq and Afghanistan. SPAWAR is the navy's engineering and research arm.
The heavily armoured vehicles offer better protection against improvised explosive devices than Humvees do. Since their use has increased, troop deaths from roadside devices are said to have fallen by about 90%. MRAPS are mostly built by manufacturers based in Charleston, such as Force Protection, with much of the technology developed by local companies like SCRA and Science Applications International Corporation. Some 80% of SPAWAR's projects involve partnerships with private business, according to Philipp Charles, the centre's technical director.
All these defence and security companies are attracting highly skilled workers. In September the Milken Institute declared the Charleston metro area, which includes North Charleston and Summerville, to be among the leading ten cities for job creation. Between 2000 and 2007 the number of people working in IT grew by 52% in the Charleston region; nationally, it went up by only 9%. The numbers of scientists, architects and engineers grew by 52%, while dropping 3% nationally. South Carolina has the second-highest concentration of industrial engineers in the country, after Michigan. Manufacturing is growing in Charleston, as factories expand and new ones open, even as it seems to be dying a public death in the rest of the country.
As a result, the area's population has grown 10% to 603,000 since 2000 and is forecast to grow to 624,000 by 2010. And to top it all, National Geographic recently ranked Charleston as being among the 50 best places to live.
Not all is rosy. Charleston's port has been struggling to compete with neighbouring Savannah. On December 18th Maersk, the world's largest ocean carrier, announced it would leave Charleston by 2011, citing high costs and union intransigence. This is a big blow: Maersk accounts for 25% of Charleston's container volume. But for the most part Charleston is weathering the economic downturn well. Defence contractors are not relying solely on America for revenue. Force Protection, for instance, is building MRAPs for America's allies. A hybrid carmaker plans to open there. The economy has slowed since the summer, according to Karen Kuchenbecker, of the Charleston Regional Development Alliance. But, she says, "We are holding our head above water."


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Winsome® Owen X - Curve Leg Entry Table
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Shocking news from the world of gaming. Brace yourselves: the PlayStation 4 is rectangular in shape! That bombshell was dropped on us earlier today in the form of a brief teaser trailer from Sony. The timing of the release is likely just a completely arbitrary decision, and has nothing to do with anything else happening this week in the world of gaming.
Sony opted against revealing the physical PS4 console during the unveiling event back in February, a decision that continues to be questioned even now. The truth of it was that a final design simply hadn't been decided on yet. The hardware inside the box is what's most important, not the box itself. Still, if millions of people are going to stare this thing in the face every time they sit in front of the TV, they'd probably like to know that it's not vomit-inducingly ugly.
The video below confirms that the new console will be square-ish, and continue the tradition of using a dark, probably black, finish. It also apparently has a grille and several ridges. So there's that.
Beyond reminding people of the PS4 the day before the next Xbox is revealed, the trailer also serves as a save the date for Sony's E3 press conference on Monday, June, 10 at 6pm PST. Sony should unload a bunch of info on us including the final design, and (hopefully) price and release date.


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Re: the best little resturant in all of new york Date: 11/11/08 By: olg A Review of: Manetta's Fine Foods
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Daniel Agustin NovegilChief Executive Officer and Director, Ternium S.A. |
Age | Total Calculated Compensation | This person is connected to 33 board members in 4 different organizations across 4 different industries. See Board Relationships |
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Mr. Daniel Agustin Novegil has been the Chief Executive Officer and Interim North Region Area Manager of Ternium S.A. of Ternium Mexico S.A. de C.V. since 2005. Mr. Novegil has over 27 years experience in the Techint Group. He serves as the Chairman and Chief Executive Officer of Ternium Siderar. He joined Propulsora Siderúrgica in 1978 and served as its General Director since 1991. In 1993, following the merger of the privatized company Somisa with Propulsora, he served ...
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Public invited to Upper Iowa University International Culture Night
Katherine Hannigan to take audience through creation of Gwendolyn Grace
view all news ›Events
March 5: Fort Lauderdale Alumni Mix & Mingle, Fort Lauderdale, FL
March 8: Orlando Alumni Mix & Mingle, Orlando, FL
March 9: Alumni Tailgate, Clearwater, FL
March 12: St. Louis Alumni Mix & Mingle, St. Louis, MO
March 16: Fayette classes begin Spring Term 2
March 16-20: Senior Receptions & Alumni Gatherings, Des Moines, Cedar Rapids, Rockford, Blackhawk and Prairie du Chien Centers
March 23-27: Senior Receptions & Alumni Gatherings, Wausau, Madison, Milwaukee, Quad Cities and Waterloo Centers
April 1: Open House at Blackhawk, Cedar Rapids, Des Moines, Madison, Milwaukee, Prairie du Chien, Quad Cities, Rockford, Waterloo and Wausau Centers
April 3: Good Friday, UIU offices closed
Upper Iowa University receives full reaccreditation for RN-BSN nursing program from Commission on Collegiate Nursing Education
FAYETTE, Iowa (June 12 , 2013) – The Commission on Collegiate Nursing Education awarded Upper Iowa University with full reaccreditation for the UIU bachelors of science in nursing program which is available for Registered Nurses.
The final accreditation was approved by the CCNE 13-member Board of Commissioners and is based on consistency of academic quality and effectiveness in educational practices. The reaccreditation is set to expire June 30, 2023, with the next onsite evaluation occurring in Fall 2022.
The CCNE is an autonomous accrediting arm of the American Association of Colleges of Nursing, recognized by the U.S. Department of Education. The accrediting process for baccalaureate and graduate degree programs in nursing is to highlight institutions deserving of public approbation. "Upper Iowa staff, faculty and administration involved in the program, have demonstrated outstanding progress and improvement in student services," the CCNE report stated.
The RN-BSN program, which is currently offered at the Fayette campus and UIU educational centers, helps prepare registered nurses for leadership in the rapidly changing health care environment. The program is expected to also be offered completely online beginning this Fall. "We are extremely pleased, but not surprised by the CCNE reaccreditation," said UIU President William R. Duffy II, Ed. D., Ed. S. "This is an outstanding program that helps strengthen the skills of today's nurse leaders. The 10-year reaccreditation is a well-earned tribute to the professionalism and commitment of UIU faculty and staff to ensuring academic quality and outstanding student service."
The Commission on Collegiate Nursing Education is one of more than 60 educational accrediting agencies, whose purpose is to serve the public interest by providing an unbiased assessment of the quality of professional education programs. Conceived by the American Association of Colleges of Nursing in 1996, the Commission officially began accrediting operations in 1998.
About Upper Iowa University Founded in 1857, Upper Iowa University is a private, not-for-profit university providing undergraduate and graduate degree programs and leadership development opportunities to some 6,200 students—nationally and internationally—at its Fayette campus and learning centers worldwide. Upper Iowa University is a recognized innovator in offering accredited, quality programs through flexible, multiple delivery systems, including online and independent study. For more information, visit www.uiu.edu.


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The Financial Aid and Scholarship Office helps you obtain funding for your higher education. Financial aid includes scholarships, grants, tuition waivers, work study and loans.
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Scholarship Information Websites
Scholarships are a great way to help manage college costs, but it can be hard to know where to begin. Start your search by using the list of sites below. You can also find more scholarship sites by searching on the terms like "free scholarship search." Or, find scholarships surrounding your field of study or personal situation with terms like "foundation scholarship music performance" or "scholarship single parent academic." Notice: Lending institutions sponsor some scholarship sites, so you may receive promotional mailings about educational loan options after you conduct your scholarship search.
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£279,000 Offers in Region of
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4 bedroom detached bungalow for sale 9 The Glebe,Ashkirk,Selkirk,TD7 4PJ
This four bedroomed property needs to be seen to fully appreciate the extremely spacious versatile family accommodation with superb storage on offer, which would now benefit from some cosmetic refurbishment and modernisation. This property also has the unique advantage of a large detached garage... More details › -
£207,000 Fixed Price
Fixed Price £207,000
3 bedroom detached bungalow for sale 7 THE GLEBE, Selkirk, TD7 4PJ
Attractive detached bungalow occupying a generously sized plot with a lovely low maintenance garden to the front and a fully enclosed pet friendly garden to the rear, enjoying superb views to the surrounding countryside particularly to the south and east. The property offers very well maintained... More details › -
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£155,000 Guide PriceGuide Price £155,000
3 bedroom detached house for sale 14b Beechbank, Selkirk, TD7 4ET
14b Beechbank is an attractive detached bungalow tucked away from view within a popular area of town, well placed just a short walk from the town centre and most amenities. Its elevated position ensures there are superb views over the town and beyond; whilst the gardens enjoy a good degree of priva More details ›


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This is the only remaining structure in Lightning Flat, Wyoming, made famous in Annie Proulx's short story Brokeback Mountain as the home of Jack Twist. Photo taken late June 2006
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Photo taken in Crook County, WY, USA
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What do you do when the world's population has been decimated, governments have fallen, and the world lies in ruin? Grab a gun, choose your allies, and join the fight for survival. This is the theme of Fallen Earth, a new post-apocalyptic MMOG brought to you by Fallen Earth LLC and Icarus Studios. Ten Ton Hammer recently had the chance to check out the game and you can find out what we thought about it here.
A super virus has wiped out a large chunk of the worldÂs population, seeding distrust across the nations of the world and leading to nuclear strikes that kill even more. People are dead and the world is in chaos. If you want to survive you'll need to toughen up, choose your allies, and most importantly, start packing a lot of heat.
- Discuss this and more on our forums.


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