Citizens' Issues
Bengal appoints first transgender college principal

Bengal appoints first transgender college principal

 

In a major initiative to empower the community, the West Bengal government has appointed a transgender educationist as a college principal in the state, a first for India.
 
Manabi Bandopadhyay, currently associate professor in Bengali at Vivekananda Satobarshiki Mahavidyalaya, will take over the reins of the Krishnagar Women's College on June 9.
 
"She is an able administrator and a fine human being. This will empower the community across India. I am happy that the Bengal government has taken the step," Rattan Lal Hangloo, vice-chancellor of the Kalyani University, to which the college is affiliated, told IANS on Wednesday.
 
Hangloo said probably this is the first such appointment in India.
 
This year, varsities like the Presidency University and Jadavpur University introduced separate criteria in admission forms for inclusion of the third gender.
 
At the national level, the Rights of Transgender Persons Bill, 2014 was passed by the Rajya Sabha last month.
 
For the first time in 45 years, the Rajya Sabha unanimously passed a private member's bill. It envisages creation of a national commission for transgender communities, and state level commissions.
 

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Forbes names SBI chief as 30th most powerful woman in the world

The Kolkata-born Bhattacharya, 59, has moved up six spots (from No.36) in the list from her ranking last year and is the SBI's first woman chairperson since October 2013

 

Forbes has named State Bank of India Chairperson Arundhati Bhattacharya in its annual 100 Most Powerful Women list, with a ranking of 30 in the world, a statement said here on Wednesday.
 
The Kolkata-born Bhattacharya, 59, has moved up six spots (from No.36) in the list from her ranking last year and is the SBI's first woman chairperson since October 2013.
 
As SBI chairperson, she oversees 220,000 staff in 16,000 branches which service 225 million customers as India's largest lender with offices in more than 36 countries.
 
Under her stewardship, the SBI with assets worth $400 billion, undertook various initiatives in technology banking such as sbiINTOUCH digital banking outlet, BI Tech Learning Centres for educating customers and SBI e-Pay, a payment aggregator service.
 
Recognising the multiple roles played by women, Bhattacharya has pioneered a two-year sabbatical policy for female employees taking maternity leave to extend care to their families.
 
The Forbes 12th annual list of the 100 most powerful women features extraordinary entrepreneurs, visionary CEOs, politicians, celebrities, activists and philanthropists who are transforming the world and have been ranked according to wealth, media presence and overall impact.

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Dimsum and mango dishes: Awesome!
While the dimsum, soups and grills festival is held at the hotel's Chinese restaurant Sian, the mango dishes are offered at the Buzz all-day diner
 
One would never have thought that a range of dimsums followed by grilled items and a main course with mango as a key ingredient would result in a satisfied burp!
 
But that is what one can experience at Taj group's The Gateway Hotel IT Expressway Chennai in the Old Mahabalipuram Road (OMR) around 20 km from here.
 
While the dimsum, soups and grills festival is held at the hotel's Chinese restaurant Sian, the mango dishes are offered at the Buzz all-day diner.
 
"In both the festivals we have made several changes in the menu," executive chef Meril Antony Aricatt told IANS.
 
"We found that grilled items were moving fast. We thought that these would go well with dim sums and soups and added them to the menu this year," Aricatt said, while placing a bowl of seafood coriander thick soup.
 
The talk turned into the changing role of a star hotel chef.
 
"An executive chef combines the functions of a mini-CEO (responsible for the restaurants and other spheres of activities relating to food and beverages), a human resources manager, a motivational speaker, a guest relation manager - but he should also be a team player," Aricatt said.
 
"The ability to cook good food is now taken for granted," he added.
 
By this time, the dimsums started arriving at the table.
 
Dimsums are steamed small-sized dumplings and generally come in four avatars - open faced, half moon shaped, bow shaped and pan fried. The stuffing could be vegetarian or non-vegetarian, Aricatt said.
 
"We make our dimsums with a mix of potato and corn starch. In some restaurants, dimsums (if part of buffet) come with a maida covering, but if they are ordered a la carte then different flours are used," he said.
 
For vegetarians, broccoli and corn chingkao, golden garlic spinach dumpling, corn and water chestnut dumpling and szechwan vegetable bao are on offer.
 
These can be taken with different dips, but mustard sauce and a spring onion dip are recommended.
 
According to Aricatt, getting and retaining good talent has become difficult, though aspirants always want to be associated with a good brand like the Taj.
 
Youngsters look at TV shows and think that cooking is a glamorous job. They do not realise that celebrity chefs who come on television have done hard work in their earlier years.
 
A chef primarily has to cook, which includes cutting, cleaning and other processes as well as standing before the stove, Aricatt said.
 
"I have a team of 50 people and the attrition is around 15 percent lower than many other properties in the city," he claimed.
 
Queried about the growth prospects for a chef, Aricatt said that there is no growth without mobility.
 
On the grills side, the vegetarian items are tofu, broccoli and zucchini in spicy hoisin sauce with soft noodles; shitake mushroom, zucchini and eggplant with teriyaki sauce and grilled cottage cheese steak with soya chilli ginger.
 
The non-vegetarians have a choice of tomato egg drop soup or chicken coriander clear soup or chicken sour and pepper soup.
 
The dimsum range consists of chicken and lemon grass dumpling; curried chicken bao; tenderloin chives chingkao and prawn hargao to be gobbled up with or without any dips.
 
Non-vegetarians can opt for various grills - char-grilled chicken skewers with teriyaki sauce or the Korean barbeque grilled chicken and seafood lovers can opt for grilled prawns with wasabi mayonnaise or snapper fillet served with hint of ginger and mustard dip.
 
It was time to devour the main course - the dishes made with mango.
 
A cold soup - ginger spiced mango and apple soup with olive mango tapenade crostini - preceded the main course.
 
For non-vegans, the karimurgh (though not a very spicy chicken dish giving out a raw mango taste) goes well with a tandoori roti.
 
Similarly, vegans and non-vegans can relish the baked cannelloni with wilted spinach and ripened mango, cherry tomato confit and parmesan crust.
 
The sweet tooth can go for mango misu (mascarpone cream, cat's tongue, blueberry compote); fresh mangoes with ice cream (the coconut flavoured ice cream should not be missed out) or the mango rasmalai.
 
FAQs:
 
* Where: The Gateway Hotel, IT Expressway Chennai, on the Old Mahabalipuram Road (OMR) around 20 km from Chennai
 
* The soups, dimsums and grills at an average would cost Rs.1,400 (veg) and Rs.1,600 (non-veg) for two at Sian.
 
* The mango mania food festival at Buzz would cost around Rs.1,600 for two.
 
* The festival dishes are available for lunch and dinner at both the restaurants till May 31.

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