A woman from Kodagu has made history by reaching the Mount Everest Base Camp. Dr. Latha, a 57-yearold gynaecologist working in Bengaluru, participated in the trek to the Everest Kodagu woman at Mount Everest Base Camp Base Camp and successfully reached the first phase target of 18,514 feet.
Dr. Latha, a native of Badubanahalli near Alur Siddapura in Somwarpet Taluk, Kodagu, has brought great honour to her region through this remarkable achievement. She is the daughter of the late Mallappa.
With a keen interest in sports and trekking, Dr. Latha had a deep desire to conquer Mount Everest. She underwent rigorous training for six months with a Nepal-based company, running up to 10 kilometres daily and climbing small mountains to build stamina.
Dr. Latha was selected to climb the world’s highest peak during the April 28 to May 11 schedule, where several teams from India were participating. Among them, there were eight individuals aged between 30 and 40.
“Every day, we used to climb 10 to 15 kilometres and then rest. Only three members from our team, including me, could reach that Base Camp,” she said.
source: http://www.starofmysore.com / Star of Mysore / Home> Sports / June 01st, 2024
This is a one-pot rice dish, which is made with ghee, onion and whole spices like cinnamon, clove and cardamom- These whole spices give a distinct flavour to the rice.
Ingredients of Coorgi Ghee Rice
1 Cup long grain rice
1 large onion, thinely sliced
2 tsp garlic, finely chopped
2 tsp ginger, finely chopped
1 cinnamon stick
2 cardamom pods
4 cloves
Ghee and oil, as needed
Salt, as per taste
sugar
Water
How to Make Coorgi Ghee Rice Heat ghee and oil in a pan. Take both half-and-half
.Heat ghee and oil in a pan. Take both half-and-half
2. Add cinnamon, cardamom and cloves and let it splutter
3. Add onion and saute until translucent in colour
4. Add ginger and garlic and saute until the raw smell diminishes
5. Add the rice, salt and sugar and mix well for 1 minute
6. Add water till a bit above the rice level.
7. Cover the lid and cook it on medium to low flame.
8. Once done, serve hot with sides of your choice.
source: http://www.foood.ndtv.com / NDTV Food / Home> Recipes> Main
Meet Rani, a resilient woman from Heravanadu, a quaint village nestled in Kodagu’s Madikeri taluk, steeped in the rich history of Mysore’s royal legacy.
A century ago, Heravanadu’s origins were intertwined with the grandeur of Mysore’s royal legacy. The founding families arrived here at the behest of the Mysore king, tasked with caring for the royal horses. When the king eventually left, he granted them the very lands they had nurtured. Thus began the saga of Heravanadu’s small coffee planters and laborers.
Starting as laborers in the fields, they gradually transitioned to cultivating their own land, primarily focusing on coffee. Today, there are approximately 25 coffee farmers in the village, each owning plots of land ranging from 2023 square meters to 8094 square meters.
Rani HP embarked on her journey in Heravanadu as a young bride with hopes and dreams. However, tragedy struck when her husband expired, leaving her with the responsibility of raising their three children and only 8094 square meters of land.
Determined to secure a future for her family, Rani initially worked as a daily wage laborer. Seeking guidance, she turned to the Dharmasthala Sangha (SSG), where she received invaluable support from other women. With their assistance, Rani transformed her barren land into a flourishing coffee plantation over two decades of hard work and dedication.
As the coffee market evolved, so did Rani’s fortunes. From humble beginnings, she now commands a respectable price for her coffee beans, thanks to her expertise and perseverance. The turning point came when Anandana, The Coca-Cola India Foundation spearheading the Unnati coffee project in Coorg, and ISWAR, an NGO, recognized her dedication and offered support to Heravanadu.
Anandana, The Coca-Cola India Foundation, and ISWAR’s collaborative assistance were instrumental in providing specialized training, modern techniques in coffee plantations, and sustainable farming practices to Rani and her fellow farmers. As a result, Rani embodied the true essence of Coca-Cola India’s #SheTheDifference women empowerment campaign, which aims to uplift and empower rural women farmers and entrepreneurs like her.
Recognizing her leadership qualities, Rani was appointed as a board director for the Madikeri Highlands Farmers Producers Company Limited (FPO), launched by ISWAR in Coorg.
Rani’s story epitomizes the collective strength of Heravanadu’s community. With the unwavering support of her fellow villagers and her resilience, she transformed adversity into opportunity. Today, as she tends to her coffee plantation and manages her small coffee shop, Rani stands as an inspiration, showcasing how dedication and community support can lead to success.
Her legacy extends to her son, Raghu, who now manages her plantation and household. Inspired by his mother’s perseverance, Raghu actively participates in the affairs of the FPO, embodying the spirit of hard work and dedication passed down through generations.
source: http://www.businessnewsthisweek.com / Business News This Week / Home> Business / by Mansi )Praharaj / June 14th, 2024
This pop-up at the Marriott had more than just the popular pandi curry or Coorgi pork curry. Drawing inspiration from yesteryear and her grandmothers’ kitchen in Coorg, home chef Smitha Kuttayya has made it her mission to keep Coorgi cooking traditions alive.
In a world where fast food and standardised meals dominate, the value of traditional recipes and cooking methods with a focus on sustainability often seems overshadowed. Yet, for home chef Smitha Kuttayya, these traditions are more than just culinary practices; they are a bridge to the past, a way of preserving memories and cultural identity.
A native of Kodagu now residing in Chennai for 24 years, Chef Kuttayya has excelled in multiple roles throughout her career.
She is a celebrated Bharatanatyam dancer, a compelling writer, a dedicated teacher, an engaging storyteller, a successful entrepreneur, and a passionate home chef.
Each of these roles reflects her commitment to preserving her heritage while enriching her community with diverse talents. She has been a vibrant part of Chennai’s culinary landscape for over a decade and draws deep inspiration from her roots in Coorg and her grandmothers, who not only passed on their skills and recipes but also greatly influenced her passion for baking and cooking, which reflects in her brand, the Global Theeni.
Her journey from a humble baker to a champion of Coorg cuisine reflects a deep commitment to preserving culinary heritage while adapting to modern ecological needs. Drawing inspiration from yesteryear and her grandmothers’ kitchen in Coorg, Chef Kuttayya has made it her mission to keep these traditions alive. “In our family, cooking was always more than just a task—it was a form of storytelling,” she reflects. This storytelling aspect was evident in her recent Coorg cuisine pop-up at the Marriott Hotel Whitefield in Bengaluru, where Smitha Kuttayya showcased traditional Kodava dishes that included seasonal produce and were prepared adhering to sustainable practices.
Traditional Cuisines In A Modern World
Traditional recipes, she believes, are more than just instructions for making food; they are a tapestry of memories, methods, and values passed down through generations. “These recipes are a bridge to our past,” she says. “They connect us to our ancestors and their way of life, which is why they carry such unique and irreplaceable flavours.” This pop-up at the Marriott had more than just the popular pandi curry (Coorgi pork curry). The buffet had a wide array of dishes like the koli barthad (chicken fry), fish fry (mackarel marinated in spices and kachampuli vinegar), mutton pulav, Kodava chicken curry, and, of course, the pandi curry.
That’s not all. The vegetarians also had a wide selection of dishes that could confuse a Kodava too, as the community is well-known for their non-vegetarian fare. There was raw banana fry, which was made with the same marinade that was used for the fish fry. The baimbale curry or the bamboo shoot curry paired beautifully with the paaputtu (coarse rice semolina cake).
The seasonal kaad maange pajji, the bollari gravy (mangalore cucumber gravy), and the raw jackfruit pulav were a total hit among the diners. For her, maintaining traditional methods means adhering to the authentic ways of preparing and cooking dishes, even when modern shortcuts are available. “In Coorg cuisine, for instance, we don’t use tomatoes in our traditional recipes,” she explains. “We rely on natural souring agents like kachampuli (vinegar made from a fruit called Panapuli) or tamarind, which have been used for generations.”
Local Ingredients: The Heart Of Authenticity
Central to Chef Kuttayya’s approach is her unwavering commitment to local ingredients. For her, these ingredients, like wild mangoes, mushrooms, bamboo shoots, jackfruit, honey, jaggery, etc., are not merely components of a dish but symbols of a region’s cultural and ecological identity. “Local sourcing respects the origin and community, ensuring that what we prepare is a true reflection of our heritage,” she explains.
This philosophy aligns perfectly with her aim to offer an authentic culinary experience. In Chennai, where she has spent a significant part of her career, Chef Kuttayya found a unique demand for traditional Coorg cuisine. “Initially, people in Chennai didn’t have easy access to Coorg dishes like pandi curry, mange pajji, etc., unlike in Bangalore, where the Kodava presence is greater,” she notes. This gap led her to introduce Coorg dishes to a broader audience, not just the Coorg community but also Tamil locals eager to explore new flavours.
Seasonality And Innovation
A profound respect for seasonality guides Chef Kuttayya’s menu planning. She emphasises the use of ingredients at their seasonal peak to enhance flavour and ensure ecological balance. “Seasonal cooking supports local agriculture and ensures that what we eat is both delicious and sustainable,” she asserts. By aligning her cooking with the natural rhythms of the seasons, she fosters a deeper connection between the food and its source. “Most of our special ingredients are available only during the monsoon,” she explains. “We adapt our menu to make the most of these ingredients when they are freshest and most flavourful.”
Her wisdom of traditional cooking and baking with seasonal ingredients, intricately woven with sustainable practices, has evolved her style of cooking over the years. This time around, she presented a few dishes that could qualify as modern Kodava cuisine, like the coffee-infused chilly chicken dish, the monkey oranges and bird’s eye chilli sauce from her farm, or the coffee mayonnaise made with avocado and coffee, which was a pairing for one of the meat tarters. In her buffet, there was neer dose paired with organic jaggery and coconut, which is a classic combination. But during her pop-up tour at Marriott, she introduced neer dose alongside figs and bird’s eye chilli preserve that she prepared herself from the figs that grew plenty at her home.
While preserving tradition, Chef Kuttayya also embraces evolution in her culinary practices. She believes that traditional dishes can evolve while maintaining their core essence, making them appealing to contemporary tastes. “It’s about balancing tradition with innovation,” she notes. “You can introduce new flavours and techniques without losing the soul of the dish.” Her innovative takes include adapting traditional Coorg dishes with locally available ingredients when necessary. “Innovation doesn’t mean discarding tradition; it means enhancing it,” she asserts.
Sustainability In Tradition
The sustainable practices inherent in traditional cooking are another aspect that Chef Kuttayya values highly. “Traditional cooking relies on local, seasonal ingredients and minimal waste practices, showcasing a way of life that modern kitchens can learn from,” she states. This approach not only reduces the carbon footprint but also supports local agriculture and ecosystems, making it a model for sustainable cooking in today’s world. This dedication extends to her personal cooking practices as well.
“Every vegetable or meat that we use for cooking, I make sure it is completely utilised. Nothing goes to waste and if there is something that can’t be used, it always composts. That’s a farmer’s way. We barely use oil in our cooking. When it is meat, especially, it cooks in its own fat. I do not waste anything and there is no other way that I can do it. “I buy only organic ingredients and test everything myself. I don’t even delegate it to the help in the house,” she says with a smile.
“I’m very particular about my ingredients and the way I prepare my dishes,” she notes. “Whether it’s a pop-up event or a one-on-one cooking class, I ensure that the methods and ingredients reflect the true essence of traditional cuisine.” Her commitment to sustainability extends beyond the kitchen to her packaging choices. “I use only tin and tiffin boxes for packaging, avoiding plastic entirely; even the baking sheets I use are organic,” she says. “It may cost more, but it aligns with my values of sustainability and respect for the environment.
source: http://www.slurrp.com / Slurrp / Home> Article / by Meghana Dayananand / June 13th, 2024
Napoleon Crossing the Alps by Jacques-Louis David is among some famous paintings that are commonly seen in Army Messes
The portraits, paintings and caricatures commonly seen in the messes across arms
“His eyes were brown, dark brown.”
That was a detail missing from the image I had received on my phone; it was a pencil drawing.
“His moustache would cover the upper lip,” said the next message. “Couldn’t see the shape. So, only the eyes are left.”
I looked at the picture again. A handsome man in his military uniform, two stars and an Ashoka emblem on each shoulder, surrounded by a buff passe-partout, sporting a mustachio markedly niftier than my memory of it. His name tag read: C T Somaiah.
Colonel C T Somaiah
I was on WhatsApp with his wife, Indra, discussing his portrait for this article. She is a naturally indulgent person and, at seventy-four, has perfected the art of generosity. Notwithstanding the questionable shape of the facial hair, she said she liked the sketch. “It brings out the essence, somehow.”
The sketch was a memento, presented to the late Colonel Somaiah by one of the two Air Defence regiments he commanded. It was a replica of his likeness that hangs in its Rogues’ Gallery.
Rogues’ Gallery. The term carries not-so-reputable connotations. Traditionally, it stood for a collection of mugshots of criminals, used by the police to identify suspects. The name is also familiar to DC fans: a group of supervillains that Batman has had to face over the years.
But the Rogues’ Gallery I am writing about features heroes.
In a military setting, it is meant to highlight the Commanding Officers, a.k.a. Tigers, of a unit. A set of portraits, typically photographs, is displayed in the office of the incumbent CO. Another set of pictures may be found in the Officers’ Mess.
The very nature of a Rogues’ Gallery evokes esprit de corps. The greatest binding force in the Army is unit cohesion, and the two institutions by which we can gauge discipline and standard are the Quarter Guard and the Officers’ Mess. The Quarter Guard is where the guidon — a flag or symbol used to represent the unit — is housed, and is the most important establishment in the unit lines. For the purpose of this article, we will focus on the Mess.
Wedded to the Olive Green — a book considered to be the vade mecum for Army wives in India — has this to say: “As an institution, it has a great influence on an officer’s life… The customs and etiquettes, which are observed, are essential for fostering pride in the Service.”
The Mess, however, is one of the most misrepresented elements of Army life in popular culture, especially cinema. The glamour — the uniforms, the legends, the mythology — proves too much to resist, and filmmakers end up depicting a fantasy world with ballroom dances and designer gowns.
Some of the films guilty of such distortion are Hum (1991), Sainik (1993), Pukar (2000), Ab Tumhare Hawale Watan Saathiyo (2004)…the list is long. Even sensible directors like Vishal Bhardwaj and Mani Ratnam couldn’t help going over the top in 7 Khoon Maaf (2011) and Kaatru Veliyidai (2017), respectively. Films that fare much better on the authenticity scale are Prahaar (1991) and Lakshya (2004); we could add Govind Nihalani’s Vijeta (1982) to this list, but it is an Air Force film, not an Army one.
Caricatures
So, what makes an Officer’s Mess “real”?
“The Mess should be martial,” said Kuki Bawa, one of the most pukka Army ladies I know. “It must have a lot of wood, brass, and, of course, silver. Maybe some leather as well.” Jutimala Thakur, another accomplished memsahib, added vintage paintings to the list.
Some famous paintings that are commonly seen in Messes across arms are Napoleon Crossing the Alps by Jacques-Louis David, Collision of Moorish Horsemen by Eugène Delacroix, and The Combat of the Giaour and Hassan, also by Eugène Delacroix.
Then there are paintings that are specific to a battalion or regiment. “No Bengal Sappers Mess is complete without The Storming of Ghuznee Fort,” said Shabana Chowdhury Ali. As a First Lady, she has a significant role to play in matters of Mess décor. “Sensibilities are changing,” she explained. “A lot of the artwork in our Mess comes from travels of officers and veterans.”
Collision of Moorish Horsemen by Eugène Delacroix
The Combat of the Giaour and Hassan by Eugène Delacroix
Most such paintings are reproduced at Mhow, Meerut, and Kolhapur, according to artist and fauji wife Monika Tomar Saroch.
Monika was commissioned by her husband’s unit to make thirteen portraits for its Golden Jubilee of Raising. She was given oil portraits as a reference, and she replicated them in pen-and-ink. It took her about a week to complete each picture.
“What do you keep in mind while making these portraits?”
“For me, the character has to come out,” she replied. “How he was as a CO.”
Illustrator Maryam Hasan Ahmad said she looks for the most defining feature of a person. “Also, I have to be very particular about the uniform. I cannot go wrong with hard-earned medals.”
Maryam was a new bride when she saw a Rogues’ Gallery for the first time eighteen years ago. “It was a dream of mine to make my husband’s pencil sketch when and if he took over command. And my dream did come true, Alhamdolillah!”
Maryam has since made portraits for many regiments, also experimenting with canvas prints.
The bar in an Officers’ Mess is where one can see more such inventiveness. At one Mess, I saw caricatures, complete with playful captions: The Connoisseur, The Meditator, Scholar Warrior, Top Gun… The Commanding Officer wanted something quirky for that space.
A former CO — who wants to be identified simply as “a senior veteran who had the privilege of leading his regiment” — said that whatever the occasion or constraints, a Mess should be grand enough to make a visitor’s jaw drop. “But a Mess is not a five-star hotel. And it certainly isn’t a boudoir with floral curtains and valances.” He reiterated that the Mess is one of the bedrocks of a unit, and its folklore and traditions must be carefully documented.
Portraits made by illustrator Maryam Hasan Ahmad
During his tenure as a CO, he had enlisted the skills of a gifted soldier to sketch a picture of his predecessor. He had also commissioned two portraits in oils to commemorate the achievements of unit officers.
One of those paintings features a much-admired officer who was awarded the Sena Medal as a young Major. I wrote to his son, a high school student with a strong sense of history, to ask him how he feels when he sees that portrait.
“I am really glad that the unit duly honours its gallantry awardees,” replied Raunaq Singh Bawa. “It is also very heartening to see his portrait alongside the other Tigers of the unit. I feel really proud.”
As I scrolled on my phone to download Colonel Somaiah’s image, I wondered if his wife felt the same way. Mrs. Somaiah called before I could tap on Save.
“You know, Sahana?” she revealed, “This is the only picture of his that I have kept on display. Sometimes, when I am alone, I like to just stand there and gaze at him. I see only his eyes. They talk to me.”
source: http://www.thepunchmagazine.com / The Punch Magazine / Home> Non Fiction – Essay / by Sahana Ahmed / September 30th, 2020
Fifty years after its inception, the cadets, staff and employees of Sainik School Kazhakoottam met for a reunion.
Sainik School principal Group Captain B Janardanan with Kannu Somaiah and former master N Balakrishnan Nair
Thiruvananthapuram :
Back then, the ‘65 and ‘71 wars had not yet happened, ‘Sholay’ was not even in the making and Raj Kapoor was still big-time. And in that once-upon-a-time era, a bunch of youngsters walked in to the newly-opened Sainik School at the Pangode barracks. That was then. Friday was now. But 50 years vanished in the blink of an eye at the Sainik School, Kazhakkoottam, on Friday afternoon as cadets, staff and general employees who were part of the school in 1962 met again after a gap of decades for a felicitation of the pioneers organised by the school as part of the golden jubilee celebrations.
“The school was first set up at Pangode, and by the end of 1963, it shifted to Kazhakkoottam,’’ recalled Col Balasubramaniam, the first school captain. “I’m the oldest Boy, but I don’t feel that old,’’ he quipped.
It’s really hard to imagine this army-moustached, stern-looking man with receding hair as a young boy trotting about in a school ground. But there it is. All around the Colonel are men who were part of his childhood, men who walked out of this school to become officers in the armed forces, film directors, technocrats or doctors.
“Four of the first batch, including me, joined the NDA,’’ Balasubramaniam, who is on his first visit in 48 years, said.
Perhaps the one person who was the centre of attention on Friday was Kannu Somaiah, wife of the late Col Somaiah, the first principal of the school. Known to one and all as just ‘Mrs Somaiah,’ she was the ‘mother in residence’ back then – the first First Lady of the Sainik School. ‘’I left here in 1966,’’ said Kannu, who lives in Coorg and came down for the function with her sons, and alumni, Vinod and Anand. Vinod now lives in Singapore.
“We came down to Thiruvananthapuram in December ‘61 with father. The discipline that we got at the school holds us through,’’ said Vinod Somaiah, who is visiting his alma mater after 45 years. Does he recognise anyone? “Oh yes!’’ Vinod says, as his gaze wanders to the school auditorium named after V K Krishna Menon, the Defence Minister who made it all possible back in 1962.
Three of masters were also present. The oldest of the three, K Madhavan Nair, the Physics master, George Joseph, the Biology master, and N Balakrishnan Nair, who taught Chemistry.
On Saturday, Chief Minister Oommen Chandy will inaugurate the valedictory of the golden jubilee celebrations. Minister of State for Defence Pallom Raju and Air Marshal S P Singh will be present.
Friday’s function – presided over by school principal Group Captain B Janardanan – was also followed the ‘Satish Chandran musical evening’ organised by All-India Radio.
source: http://www.newindianexpress.com / The New Indian Express / Home> Thiruvananthapuram / by TNIE Online Archives / May 16th, 2012
During Rajiv Gandhi’s regime in 1980s, Delhi police commissioner Ved Marwah had a “security breach” as his car had reportedly intruded in the route of the visiting Russian Prime Minister. Then home minister Buta Singh almost made up his mind to suspend the senior cop, but it was one influential IAS who persuaded Singh not to punish Marwah. He was CG Somaiah who began his career as an assistant collector in Orissa only to rise up the ladder to become Comptroller and Auditor General of India.
CG Somaiah is no more. Somaiah died in Bangalore on Monday following brief illness. Somaiah, 79, is survived by wife Indira, and one son and a daughter. Incidentally, his daughter Pria (In picture with her father) is married to Nikhil Alva, son of Congress leader and Uttarakhand Governor Margaret Alva.
As the home secretary of the country during Buta Singh’s regime, Somaiah played a key role not only in fighting Punjab terror, but was instrumental in clinching a deal with student leaders from Assam who were agitating against illegal Bangladeshi migrants. He also served as Central Vigilance Commissioner and had a six-year-long tenure as Comptroller and Auditor General of India
Only two months ago, Somaiah’s book titled, “The Honest Always Stand Alone”, was released in New Delhi by former president APJ Abdul Kalam.
STANDING TALL Former President APJ Abdul Kalam releasing C.G.Somaiah’s “The Honest Always Stand Alone” / pix credit: The Hindu (July 21, 2010)
source: http://www.babusofindia.com / Babus of India / Home / posted by BOI Team / September 15th, 2010
C.G. Somiah’s memoirs, in both form and content, reflect his famed qualities: uprightness and modesty.
On The Half-Tones of Truth
It is perhaps an acknowledgement of whatever fairness is left in the system that C.G. Somiah managed to make it to the top echelons of the Indian Administrative Services without ever swerving from his values and convictions.
Born in 1931, Somiah joined the IAS in 1953, beginning in Orissa and ending up in Delhi. It was from his father, a forest officer to whom he was deeply attached, that he internalised the value of honesty. Later, he forged a similar companionship with his wife, Indira, whose counsel he seeks in tricky work situations.
But one wishes he was more introspective on some of the situations he describes. His struggle against the politician-contractor nexus on tendu leaves, for instance, which he won to a limited extent, is now a more serious problem in Orissa, stained with the blood of Maoist and state violence.
There are other passages that break through these self-imposed boundaries. Returning from Koraput, after the inauguration of a chromium factory, he reflects: “On the way back we passed by the Sunabeda where once a virgin forest stood!…. Instead of the twinkling lights of the new township, my eyes could only see the ancient forest that once occupied this land with majestic trees. This is the forest that I had once helped to uproot to make way for the township.” This ambivalence of the administrator, bereft of a universally accepted vision of development, still lingers. On the other hand, his spare style ensures that there is no sensationalising of the many exciting matters of state that could certainly have turned the book into a bestseller.
Union home secretaries always live in interesting times. Somiah’s tenure seems to have been especially so, given the demands of a young prime minister in a hurry, the delicate relationship between the then home minister Buta Singh and his deputy Arun Nehru, negotiating the mistrust between the President and the PM to avoid a constitutional disaster, the successful conduct of Operation Black Thunder and fashioning the Mizo and Gorkhaland accords. Somiah describes these from his vantage point, always careful to narrate only the facts.
What stands out is his innate decency in these difficult situations. After Operation Black Thunder and the successful flushing out of terrorists from the Golden Temple in Amritsar, and when his suggestion to Buta Singh and Governor Siddhartha Shankar Ray about him visiting the Golden Temple and paying his respects is overlooked, he makes the trip with his wife, which assuaged much of the perceived hurt. As home secretary, Somiah was once caught by a Delhi constable for jumping a traffic light while returning from a dinner outing with his family. He paid the fine and got away without disclosing his identity. What is not lost on the reader is that they dined at a very modest restaurant and that the Union home secretary was driving his personal Maruti.
Somiah emerges as a deeply spiritual person, proud of his Kodava heritage. There is no pretended conflict of interest when he, as part of the home ministry, rejects the suggestion to ban the Kodava right to possess guns—he compares it with the right of the Sikhs to hold kirpans. Of course, he also wryly notes that the first time his community chose to honour him was when he had the word ‘general’ suffixed to his name as Comptroller and Auditor General of India!
Somiah is genuinely proud of his contributions even if he recounts them in a manner that would warm the hearts of accountants. On the Shah Bano case, he acknowledges that it is the flip-flop between a decision that was right in secular India and the subsequent backtracking that led to the situation spiralling out of control.
This is an unpretentious book, without any name-dropping on matters of high state policy to suggest the author was the backroom guy who made it possible. Similarly, no pontificating on governance, the staple of many boring civil service memoirs. Instead, just as he diligently worked to excel in tennis in school and later in bridge, Somiah seems to have gone about reaching the top of his profession with his fair share of tribulations, which he takes in his stride.
“C.G. Somiah…stands by what he has written and takes full responsibility for it,” says the publisher’s note. It’s a good summation of Somiah’s approach to work and life—showing the courage to stand for what one believes in.
(R. Gopalakrishnan is additional secretary to the Prime Minister)
source: http://www.outlookindia.com / Outlook / Home> Books / by R Gopalakrishnan (see above) / Outlook Web Desk / February 05th, 2022
Codanda Shiv Cariappa, 72, passed away peacefully on February 9th, 2024, in Northampton (Boston), MA, USA.
Shiv was predeceased by his parents, Lt. Col. Codanda M. Cariappa (Carson) and Dr. Pearl Cariappa, (maiden name: Chendanda Muthama Ponappa), and his brother, Codanda Babla Cariappa.
Following the demise of his father at a young age, he attended Lawrence School in Lovedale and was raised in Chettalli Estate Kodagu by his mother while living together with his uncle and aunt, the late Mr. CP Appanna and late Mrs Seethama Appanna, his brother Babla, his cousin Chandanda Appanna Ponappa (Ponnu), and his grandmother Chendanda Muthama Ponappa.
Shiv Cariappa worked as a journalist for the international Christian Science Monitor newspaper in Boston, MA. Later, Shiv became a Senior Loss Prevention Analyst for the Staples Corporate headquarters in Framingham (Boston), MA. In this position, Shiv was responsible for investigative crime, particularly fraud, intervention and prevention for all Staples stores throughout the US.
Shiv is survived by his community of loving friends and family, including former wife and close friend Ellen Loos, his sister-in-law Victoria Cariappa, his aunt GM Codanda Vani; cousins Peggy Pratap Sunil, Arathi Muddaiah, Kandrathanda Harini Kariappa, Chedrimada Beena Somaya, Pattamada Seetha Kuttappa, Pattamada Kavita Muthana,Deep Chinnappa, Sumitha Somiah, the Chendanda family, Kongetira Gayathri Belliappa, Codanda Ashit, Codanda Chinnappa; and Ponnu Appana’s former wife Vipul Ponappa with their two grown children Gauri Ponappa and Sasha Ponappa.
Shiv will be deeply missed.
A public gathering to celebrate Shiv’s life will be held at Leverett Crafts & Arts Center, 13 Montague Rd., Leverett, MA. 01054 this coming Saturday, February 17, 1:00-4:00.
source: http://www.metrowestdailynews.com / MetroWest Daily News / Home> Life Story / February 15th, 2024 ( published in MetroWest Daily News, Milford Daily News)
Students from the Laurus Institute for Logistics in Kalamassery said, inspired by the popularity of green tea, they came out with green coffee powder, as part of a project at their institute.
Organic green coffee beans- representational image (iStock)
‘Green tea’ has been a favourite drink of health-conscious people for quite some time, but what about making ‘green coffee’ popular? A group of Kerala students has now developed a new variety of health-friendly green coffee powder.
Students from the Laurus Institute for Logistics in Kalamassery said, inspired by the popularity of green tea, they came out with green coffee powder, as part of a project at their institute. This new drink aims to cater to the growing demand for healthy options and capitalise on the increasing focus on health and wellness, they said.
Rich in antioxidants, green coffee boosts metabolism and helps reduce diabetes, cholesterol, blood pressure, and weight, the students claimed. They also received a certificate from the Food Safety and Standards Authority of India (FSSAI) for the product.
Despite the widespread popularity of green tea, the students admitted that developing a new brand of green coffee powder was a significant challenge.
Developing green coffee powder
It was the 2020 batch of the institute that recognised the benefits of green coffee. The 30-member batch split into different groups and explored various concepts before settling on green coffee.
A 10-member team was interested in making FMCG products, and they considered tea and coffee due to their global popularity. Abhijith MV, a member of the project team, said they unexpectedly discovered green coffee beans while they were in Palakkad seeking the best suppliers.
He said that although they sampled many other ready-made coffee powders, their focus remained on developing green coffee powder, which is not widely known.
The supplier mentioned that sun-dried green coffee pods were not in high demand, but the students were keen to learn about green coffee, Ajay Sankar, chairman of the institute, said.
“They brought the overlooked green coffee beans from Coorg and Palakkad to Kalamassery. In the second phase, they experimented by grinding the beans into different sizes,” Sankar said.
Multiple laboratory tests were conducted to determine the shelf life of the product, and finally, they decided to grind Arabica coffee beans into small granules and pack them.
The many health benefits
Despite its many health benefits, the taste of green coffee was not particularly appealing, which concerned the students, the institute said in a statement. Attempts to enhance the flavour with mint, cardamom, rose, and so on were abandoned as they reduced the shelf life of green coffee to six months, it said.
The students admitted that though ‘Laurus Nature’s Green Coffee’ was showcased to health clubs, gyms, medical shops, business groups and so on, their initial response was not positive. Eventually, customers were found by meeting each other personally and explaining the benefits of green coffee.
The students are now motivated by the fact that customers continue to buy it after experiencing the benefits from at least two packs, the chairman added.
Though the project was started by the 2020 batch, the green coffee project has been passed on to subsequent batches. Students continue to improve ‘Laurus Nature’s Green Coffee’ through ongoing research, he added.
(Disclaimer: The headline, subheads, and intro of this report along with the photos may have been reworked by South First. The rest of the content is from a syndicated feed, and has been edited for style.)
source: http://www.thesouthfirst.com / The South First / Home> Kerala / by PTI / May 27th, 2024
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