Abhay Deol at Blackberry sharp nightVarinder ChawlaHandsome hunk Abhay Deol, who is popular for playing interesting roles in Bollywood, is all set to play a baddie, but not in a Bollywood film. Yes! The actor is all set to make his Tamil debut with actor Sivakarthikeyan’s upcoming film Hero, directed by PS Mithran.It was recently revealed that Abhay Deol has been roped in to play the antagonist in this film. The director confirmed it in an interview which he has given to a local news portal in Chennai. Production banner KJR Studios also tweeted recently, “Thrilled to have Bollywood stunner @AbhayDeol on board as the antagonist in @Siva_Karthikyen’s #HERO!…” (sic)Thrilled to have Bollywood stunner @AbhayDeol on board as the antagonist in @Siva_Kartikeyan’s #HERO! ? Excited about this fresh collaboration!@Psmithran @akarjunofficial @thisisysr @kalyanipriyan @george_dop @dhilipaction @ruben_editor @DoneChannel1 @gobeatroute pic.twitter.com/cqZizp6zFn— KJR Studios (@kjr_studios) July 19, 2019 TwitterThe director has revealed that he has been looking for an actor who has a smiling and charming face but who can still instil some terror in the audience. So that is when he thought of Abhay, who has been able to pull off such roles with ease.This film will have Kalyani Priyadarshan and Ivana playing the leading ladies of Sivakrthikeyan. Arjun, Vivek and Robo Shankar have also been roped in to play vital roles. Action King Arjun Sarja is also one of the lead actors of the film. RD Raja and KJR Studios are bankrolling this venture, while Geroge C Williams and Ruben are in charge of the film’s cinematography and editing.Touted to be an action thriller, fans have high expectations from this film as PS Mithran has made Irumbu Thirai, one of the popular hits from Tamil cinema in recent times. Yuvan Shankar Raja is going to compose music for this film.
Pervez SarkerA mid-ranking leader of ruling Bangladesh Awami League (AL) party was abducted in broad daylight from capital’s Lalmatia area Friday afternoon when he was returning home after performing Jumma prayer, witnesses said.Unidentified abductors whisked away former chairman of Cumilla’s Titas upazila (sub-district) Pervez Sarker into a pajero jeep just after he came out of the mosque after performing Jumma prayer.Pervez, a member of AL’s Cumilla-North organisational district unit, is expecting nomination from the ruling party Awami League for Cumilla-2 constituency.According to witnesses, Pervez was on his way to his home at Lalmatia after performing his Jumma prayer around 1:45pm. Meanwhile, a person wearing pant and t-shirt shakes hand with him. Another person having long hair holds his mouth tight from behind. A pajero jeep came to the scene just the time immediately and forcibly took Pervez to the car and left the scene in no time.Pervez’s cousin Fahad Bhuiyan told Prothom Alo that four persons are involved in his brother’s abduction and all of them had pistol and walkie-talkie with them.According to Fahad, two abductors were in the car while two others were outside. Fahad also said that abductors have long been following Pervez.He also said that a video footage of the incident was also collected and it was found that the car which took Pervez has a number plate on it and the number is Gha-14-2577.When contacted, Dhaka Metropolitan Police Mohammadpur zone senior assistant police commissioner Mrityunjoy Dey Sajal told Prothom Alo that the video footage is not clear.“We are trying to collect more video footages of the scene from near-by houses,” he said.
Logo of DMPDhaka Metropolitan Police (DMP) has imposed a restriction on vehicular movement for peaceful holding of Janmashtami procession in the capital scheduled to be held on this Friday.DMP has taken the plan centering the procession which will be brought out from Dhakeshwari temple around 3:00pm that will end at 5:00pm at Bahadurshah Park in the old city after parading different city streets, a DMP press release said here today.The restriction will be effective from 3:30pm to 5:30pm on the day, the release said.The routes of the procession are: Dhakeshwari National Temple – Palashi Intersection – Jagannath Hall-Central Shaheed Minar- Doel Chattar – High Court (Bottala) – Sarkari Karmachari Hospital – Phoenix Road (ahead of Bangladesh Police Head Quarters) – Golap Shah Mazar – Bangabandhu Square- Gulistan- Nawabpur Road – Ray Shaheb Bazar Intersection – Bahadur Shah Park.All the vehicles have been asked to avoid the aforesaid areas to keep the roads free from traffic jam, the release added.
Share Twitter User @umamistreetfoodThanksgiving is perhaps the quintessential American holiday. The fourth Thursday in November provides a moment to reflect on the good fortune of the past year and a chance to share a meal with friends and family. Iconic images of Thanksgiving place America’s native bird, the turkey, at the center of the feast, as are corn, pumpkins and other indigenous species. Unlike other holidays including Valentines Day, Halloween and even Christmas, though, the flavors of Thanksgiving are savory rather than sweet. And just as there is a history to the Thanksgiving menu, so too, there is a history to the holiday’s primary taste: umami. Most Americans are taught, although this is changing, that there are four basic tastes: sweet, sour, salty and bitter. However, more than a century ago, the Japanese chemist Kikunea Ikeda posited a fifth primary taste, which he called umami. In an effort to describe this new taste in 1912, he suggested: “An attentive taster will find … something common in the complicated taste of asparagus, tomato, cheese, and meat, which is quite peculiar and cannot be classified under any of the above mentioned qualities sweet, sour, bitter, or briny. It is usually so faint and overshadowed by other stronger tastes, that it is often difficult to recognize it unless the attention is specially directed towards it. “The existence of umami as a basic taste like sweet, sour, salty or bitter seems “new” to the American palate. But in my research on US food systems in the 20th century, I’ve found that the recognition of umami followed the spread of Asian cuisine in the US decades ago. A taste is bornIn order to better explain this subtle taste, Ikeda attempted to describe the difference between umami as it is found in food and its pure form. By way of analogy, he explained: “Had we nothing sweeter than carrots or milk, our idea of the quality of “sweet” would be just as indistinct as it is in the case of this peculiar quality. Just as honey and sugar gave us so clear a notion of what sweet is, the salts of (the amino acid) glutamic acid are destined to give us an equally definite idea of this peculiar taste quality. “Based on over two years of research, he was convinced that another – “new” – basic taste existed. He found umami in “fish, meat and so forth” or in foods with high-protein content. Ikeda’s “discovery” of umami was based as much on his mastery of physical chemistry as it was on his own taste experiences and the flavors endemic to Japanese foods. Japanese cuisine, more than European and Eurocentric cuisines, is centered on umami as a foundational element and is a key taste in the Japanese palate. The two foods Ikeda focused on to extract glutamic acid were konbu and bonito, the key elements in dashi – a savory broth ubiquitous throughout Japanese cooking. As it happens, both konbu (a dried brown kelp) and katsuobushi (bonito or skipjack tuna which is fermented, dried, smoked and flaked) contain large amounts of glutamic acid. In fact, miso soup, a twice-daily habit in most Japanese households even today, is a combination of two strong umami flavors, dashi and miso (a fermented soy paste). Ikeda also singled out soy sauce as a food that amplifies umami. In particular, soy sauce, with its high salt and glutamic acid content, was an excellent example of how salt intensified the taste of umami. As research in umami took hold in the second half of the 20th century, scientists found that umami was far more complex than any of the other basic tastes. One of the first major breakthroughs was the discovery that compounds other than glutamic acid produce umami. For example, both MSG – a combination of salt and glutamic acid – and other acids each produce distinct umami flavors. But when they are combined, the perception of umami is more than the sum of its parts. No other basic taste has this capability to ratchet up taste perception. Getting to know umami in the USIkeda’s and the Japanese palate was trained to experience umami, unlike palates in either Europe or the United States. By the end of the Vietnam War, though, shifting immigration patterns to the United States included more East Asians from Japan, Thailand, Vietnam, Taiwan, China and South Korea. These immigrants brought a variety of new cultural influences to the US, particularly on the West Coast. By the mid-1980s, when Japan Inc dominated headlines and was thought to threaten American prosperity, Chinese restaurants were more common than Italian ones, and sushi, whether loved or reviled, defined Japanese food for most Americans. Immigration and assimilation of East Asian flavors into American cuisine as well as a plethora of industrial foods that incorporated glutamates made umami a far more common taste and altered the American taste landscape and the American palate in the late 20th century. Eating soy sauce, tofu, fish sauce and other foods high in glutamates not only integrated East Asian flavors into the American palate but also wove those communities into America’s social fabric through the sense of taste. It took until the early 2000s for the scientific community to recognize umami as the fifth taste. So as you are eating your Thanksgiving turkey with gravy and relishing all the side dishes, such as mushrooms, brussel sprouts or stuffing, that make the meal delicious, remember the savory taste of umami only became obvious once Americans assimilated the flavors of distant lands into their everyday lives. That’s something for which we can all be thankful. This article was originally published on The Conversation. Read the original article here: http://theconversation.com/the-asian-roots-of-umami-the-fifth-taste-central-to-thanksgiving-fare-50699.
Designer Aneeth Arora’s collection Pero Spring 2014 is on display at Moon River in the Capital. The collection consists of an exclusive array of ethereal whites with vintage beading. Arora’s particular brand of anti-fit, frumpy chic clothing is a hardsell in India, where the average person won’t understand the concept of paying four figures for a mulmul shirt. However, her understanding of delicate textiles and persistent effort in elevating their status has earned her fans among international buyers and won her Vogue India’s first-ever Fashion Fund Award. All of which combined has turned her into a hot ticket on the Indian fashion circuit.Alhough Arora is not one to experiment with silhouettes or colours, this collection offered far more variety than her usual efforts. Her dainty slip dresses are ephemeral, but her collection also includes androgynous pant suits, decked out in hot pink gingham checks. Even saris made it to the final cut, polka dotted and worn with soft jackets instead of the traditional choli blouse.
Darjeeling: The Darjeeling Terai Dooars Plantation Labour Union (DTDPLU, affiliated to the Gorkha Janmukti Morcha) will stop the dispatch of tea from Hill tea gardens from Thursday. The Joint Forum of Tea Unions will stop the plucking of leaves in the tea gardens from March 11. The move comes in protest against the non-payment of arrears in around 60 percent tea gardens in the Hills.This is the time of the premium first flush tea, which is exported. “In January 2018, the daily wages of tea garden workers had been increased by Rs 17.50. However, in most of the gardens in the Hills, the increment took effect from March 2018. A year has passed and the arrears have still not been paid,” stated Balam Tamang, president, Darjeeling sub-division committee, DTDPLU. Also Read – Bose & Gandhi: More similar than apart, says Sugata BoseTamang stated that upon hearing about the blockade of tea dispatch, the Darjeeling Tea Association has called for a meeting of the management of the gardens that have not paid the arrears and trade union representatives on Friday. “We will stop tea dispatches from Thursday. Depending on the outcome of the meeting on March 8, we will decide on our future course of action,” stated Tamang. The Joint Forum (conglomeration of 6 unions) has launched a dharna at the Darjeeling Tea Association. “We will hold gate meetings from Thursday till March 9. If arrears are not paid by March 10, we will stop the plucking of tea leaves from March 11,” stated J B Tamang, convener of the forum. It may be mentioned that there are 87 tea gardens in the Darjeeling Hills.
Kolkata: Eastern Railway signed a Memorandum of Understanding (MoU) with the Eastern Coal Fields and RITES Ltd for setting up toilets with all the modern facilities at 100 railway stations in the state.The toilets will come up at various stations under the jurisdiction of Eastern Railway. The deal was signed at the Fairlie Place on Tuesday between the senior officials of the Eastern Railways and their counterparts in the Eastern Coal Fields and RITES. One of the main purposes of the initiative is to provide an easier access to toilets at the station and adjoining areas. Also Read – Rs 13,000 crore investment to provide 2 lakh jobs: MamataApart from the passengers travelling in trains, the other people who put up stalls at various railway stations and adjacent areas can also use the toilets. The Eastern Coal Fields Ltd will provide financial support as a part of its Corporate Social Responsibility (CSR) while the RITES will play its part as an implementing agency. The Eastern Railways will provide land and other logistic support. Initially the passengers and others need not to pay any charge for using the toilets. After six months the Eastern Railway will take over the maintenance works of the toilets. Also Read – Lightning kills 8, injures 16 in stateSuch projects have already taken up in various parts of the country as a part of the Swachh Bharat campaign. Eastern Railway has been trying to involve every stakeholder of railways in the cleanliness drive. The setting up toilets in and around the stations will check the tendency of open defecation by some people. The total cost of the project will be around Rs 26 crore. Other than the modern facilities, all the toilets will have a sanitary napkin vending machine and a condom vending machine. People will be able to get napkins and condoms at these toilets but they have to pay the charge. These toilets will have different chambers for males, females and for those who are physically-challenged. “This is a part of the Swachh Bharat Mission initiated by the Prime Minister Narendra Modi. The Eastern Railways have given a great stress on the cleanliness of stations and adjoining areas. “These toilets will have all the modern facilities apart from a napkin and condom vending machine,” additional general manager, Eastern Railway, SS Gehlot said.
Travelweek Group Share Thursday, January 19, 2017 Posted by Margaritaville Beach Resort Grand Cayman now accepting reservations << Previous PostNext Post >> GRAND CAYMAN – Reservations are now open for Margaritaville Beach Resort Grand Cayman, the multi-million-dollar renovation project situated on Grand Cayman’s famous Seven Mile Beach.Nightly rates start at US$229, depending on room type, for stays beginning after Feb. 4. Each of the 285 rooms will feature a work desk, walk-in shower or tub, 55-inch LCD television, high-speed Wi-Fi, Keurig coffeemaker and more.Other hotel amenities include the 5 o’Clock Somewhere Bar & Grill, now open during the resort’s soft opening phase. Following shortly thereafter will be License to Chill Bar and Margaritaville Coffee Shop. A complete soft opening will also include 109 guestrooms, the resort’s main pool and a signature steakhouse called YARA.Once complete, Margaritaville Beach Resort Grand Cayman will feature an activity pool with a waterslide, a large pool with swim-up bar, a zero-entry kiddie pool area, an adult-friendly pool, live entertainment, retail shops, complimentary kids club, 24-hour fitness centre, flexible meeting and event space, an on-site Red Sail Sports Desk, and six food and beverage venues.More news: Flight Centre Travel Group takes full ownership of Quebec-based agency“We have worked tirelessly over the past 18 months to create an incredible, one-of-a-kind island getaway and we are thrilled to celebrate this milestone, opening reservations,” said Michael Evans, executive vice president of HHG Holdings, the ownership group for Margaritaville Beach Resort Grand Cayman. “We look forward to welcoming guests for what we know will be an unforgettable Caribbean escape featuring warm, authentic Caymanian hospitality and of course, the Margaritaville lifestyle!”For more information go to MargaritavilleResortGrandCayman.com.