Sandalwood actress Harshika Poonacha, who was last seen in the film Crazy Loka, claims to be supporting girl power. “On my way to Ravindra Kalakshethra to inaugurate zee Kannada ladies club and to promote Gal power đ #womanhood ,” tweeted the actress.
Harshika, who has been been posting pictures of herself on her micro-blogging page for her fans, will soon be seen in a number of Kannada films. Her upcoming Sandalwood projects are Advaitha, Ale, B3, Meetru, Beet, Crazy Krishna, Managana Kaili Maanikya and a cameo in the film Case No 18/9.
The actress will also be seen in her first Tamil flick Anandha Thollai. Harshika, though has not had any release this year, seems to be busy signing offers. She is also said to be considering two Telugu films.
source: http://www.articles.timesofindia.indiatimes.com / The Times of India / Home> Entetainment> Regional> Kannada> Sandalwood / by Parinatha Sampath / TNN / May 31st, 2013
The newly formed Indian Badminton League and its commercial partner, Sporty Solutionz, have launched the Indian Badminton League School Programme (IBLSP) to promote badminton across India.
Under the programme, players such as Saina Nehwal, Pullela Gopichand, Jwala Gutta, Ashwini Ponnappa, Parupalli Kashyap and PV Sindhu will be visiting 120 schools across India in six cities. The programme, called âShuttle Expressâ, will offer an incentive of Rs 10 lakh in prize money to the winners in both boys and girls single events, which will be held in Delhi, Mumbai, Hyderabad, Bangalore, Lucknow and Pune, it stated in a release. The finalists will also get the opportunity to train at the Pullela Gopichand Academy in Hyderabad.
The League officials said the programme will take place in three phases to scout talent through intra-school competition in July, while the national finals will be held in Mumbai in August. The IBL School Partners include Genesis Global School, Expressway (Delhi NCR), Indus World School (Hyderabad), La Martiniere Boys (Lucknow), Jamnabai Narsee, Juhu Parle (Mumbai), Symbiosis Primary & Secondary School (Pune) and Jain International School (Bangalore).
Akhilesh Das Gupta, President, Badminton Association of India and Chairman IBL Governing Council, said, âAs a former player who benefited enormously from an active school environment for badminton, Iâm confident that Shuttle Express will provide a great platform and opportunity to thousands of badminton-loving children to fulfil their aspirations and motivate them to take the sport as a career.â
IBL will be held in six cities from August 14 to August 31 and will feature top players in the world. The League will be telecast live in more than 100 countries.
source: http://www.thehindubusinessline.com / Business Line / Home> News> Sports / by Meenakshi.v@thehindu.co.in / May 31st, 2013
Though agriculture was the main occupation in Kodagu district, the drastic decline in number of farmers have created a fearful situation.
According to 2011 census data there are 19,447 farmers (barring coffee estate owners). This account to 3.50 per cent of the total population in the district.
There were 38,838 farmers during 2001 census.
Paddy was the main crop in Kodagu district other than coffee. Maize, yard long beans, ground nuts, green chilly, and ginger are also grown in the district.
The district had 31.97 per cent of farmers in 1961. This slowly reduced to 23.55 pc in 1971, 23.31 pc in 1981, 19.91 pc in 1991, 7.08 pc in 2001 and 3.50 pc in 2011.
There has been drastic decline in number of farm labourers in the district. According to the latest census data, there are 12,546 farm labourers registering 2.26 per cent of the total population.
About 15.07 per cent of the total population were labourers in 1991. A total of 1,245 persons are engaged in self employment in the district. This account to 0.22 per cent of the total population.
Coffee growers have not been marked separately during the census. As a result, there is no correct figures on coffee growers. Coffee has been considered as plantation and is being included in âotherâ category.
Other than agriculture, and coffee, there are no other sectors which generate employment in the district.
With the decline in rainfall, agriculture activities have been affected in the district. Many have deserted their farm land and have migrated to other districts in search of employment.
âThere was no shortage of rainfall in Kodagu district. Inspite of having conducive atmosphere for growing crops, many have not been given priority to grow food crops.
The decline in number of farmers is a dangerous trend,â said in charge technical officer of agriculture department Ramesh.
He said âyouth migrate to other districts in search of employment.
None are showing their interest in agriculture. Only aged persons are engaged in farming.
Having unable to take up farming activities, several paddy fields have remained unused in the district.â
source: http://www.deccanherald.com / Deccan Herald / Home> District / by Srikanth Kallammannavar, Madikeri / DHNS – May 29th, 2013
About 1.13 per cent population growth is registered in 10 years
Though the Centre and the state governments have been initiating several programmes to increase the literacy rate, the programmes have not been successful in increasing the literacy rate in the district.
According to the census report of 2011, there has been decline in literacy rate by 3.55 per cent. About 74.45 per cent of the population are literate.
Out of the total population of 5,54,519, atleast 4,12,877 are literates. This includes 2,15,302 (78.04 per cent) males and 1,97,575 (70.58 per cent) females.
The literacy rate in 2001 census was 78 per cent.
Compared to three taluks, Virajpet taluk has registered low literacy rate. The literacy rate in each taluk are Madikeri (79.61 pc), Somwarpet (73.62 pc) and Virajpet taluk (71.55 pc).
Distribution of free textbooks, uniforms, concession in fee, cycles and mid day meals programmes have not had any impact on the literacy rate.
As Kodagu is a hilly region, several forest dwellers have remained away from school portal. At the same time, those who complete their primary education move out of the district for higher education. This might be the reason for decline in literacy rate.
BEO K V Suresh said âdecline in literacy rate is a serious issue. The government or the education department alone can not increase the literacy rate. Teachers, parents and community as a whole have a greater responsibility.â
Population
Kodagu districtâs population has grown to 5,54,519 in 2011 from 5,48,561 in 2001. According to data from the census 2011 report, the district has 2,74,608 males and 2,79,911 females. Female out number male in the district. The district has registered 1.13 per cent growth in population in the last 10 years.
The sex ratio is 1019 women to 1,000 men in the district.
The number of male population was more in 1961, 1971, 1981, 1991 and 2001.
The population of the district in 1961 was 3,22,829 and the sex ratio was 862 women to 1,000 men. This gradually increased to 910 women to 1,000 men (1971), 933 women to 1000 men (in 1981), 979 women to 1,000 men (1991) and 996 women to 1000 men (2001). The population in Madikeri taluk has increased by 4,517 while there was decline in the growth of population in Somwarpet.
The total population in Madikeri taluk was 1,46,583. This includes 72,966 males and 73,617 females. The total population of the taluk was 1,42,012 in 2001.
Virajpet taluk has a population of 2,01,431 with 99,754 males and 1,01,677 females. Somwarpet taluk has population of 2,06,505 with 1,01,888 males. About 85.39 per cent of the population resides in rural areas.
source: http://www.deccanherald.com / Deccan Herald / Home> District / by Srikanth Kallammanavar, Madikeri / DHNS – May 28th, 2013
As we set out for a darshan of Sri Omkareshwara from our forest lodge at Madikeri, gray hornbills are flapping out of Guler trees at dawn.
The birds live in sacred groves called Devakadu , which have been protected for centuries by the local Kodavas. Their belief in the power of the spirit world forbids them from taking even a single twig or berry from these jungle sanctuaries of the gods.
This might explain the presence of so many wild creatures in our vicinity, which are otherwise conspicuously absent in unprotected areas. In the Kodava pantheon, such an endlessly bountiful aspect of Nature is incarnated in the Great Spirit called Igguthappa. Igguthappa literally means “Giver of Grains” .
He also embodies a deep ecological irony of the sacred forest grove – and that is, Nature thrives best only when humans exploit it the least. Biodiversity, therefore, remains inversely proportional to intensity and scale of use.
The Great Spirit that supposedly fulfils all the desires of the devotees also teaches them the value of forbearance and curbing of wanton use of scarce resources. From base to top, the towering Ironwood trees in the sacred grove are covered with gorgeous bunches of electric blue flowers . Over several centuries, these have never been plucked!
In stark contrast, scores of majestic trees lining the old roads of Kodava coffee lands are being slaughtered to make way for wider lanes. The spindly green saplings lining the new roads can never hope to attain their full stature without watchful care and compassion provided by humans lasting several generations.
source: http://www.articles.economictimes.timesofindia.com / The Economic Times / Home> Opinion> Spiritual Atheist / by Vithal C. Nadkarni, ET Bureau / May 29th, 2013
The well established brand, label and worldwide dance music empire Ministry Of Sound has recently joined forces with commercial house giant Defected to create the Association for Electronic Music (AFEM). A pretty colossus partnership.
The 51-strong international board of advisors will meet during this weekâs International Music Summit in the global âpartyâ capital of Ibiza to discuss a range of issues covering marketing, health, safety and piracy. It brings together representatives from across the industry covering 15 countries, with an eventual aim of creating a âworldwide voice for electronic dance musicâ. Representing India is of course our âEDM poster boyâ Nikhil Chinapa.
Nice idea but weâre not quite sure what this will actually achieve other than being a glorified networking holiday, but whoâs going to say no to a free holiday in the sun.
Chief Minister Siddaramaiah, who had inducted as many as 29 ministers to his Cabinet recently, appointed ministers for various districts on Monday. Most of them represent their home districts.
Siddaramaiah appointed his close aide PWD Minister Dr H C Mahadevappa for two districts -Hassan and Kodagu. But unlike his predecessors, the CM did not appoint himself as minister of any district.
Health Minister U T Khader was assigned charge of Kolar, the most parched district. Khader hails from Dakshina Kannada district where several environmental organisations are opposing the implementation of the controversial Yettinahole river diversion project.
He may have to defend the state government stand regarding Yettinahole project and strive to fulfil the aspirations of the people of Kolar and other parched districts.
The estimated cost of implementing the Yettinahole project is `8,329 crore to get 24.01 tmcft water and to cater to the needs of Tumkur, Chikkaballapur and Kolar districts.
The district ministers are: Ramalingareddy (Bangalore Urban), K G George (Bangalore Rural), H Anjaneya (Chitradurga), Dinesh Gundurao (Chikkaballapur), Shamanur Shivashankarappa (Davanagere), U T Khader (Kolar), Krishna Byregowda (Ramanagaram), T B Jayachandra (Tumkur), Kimmane Rathnakar (Shimoga), Satish Jarkiholi (Belgaum), S R Patil (Bhagalkot), H K Patil (Gadag), M B Patil (Bijapur), Santhosh Lad (Dharwad), Prakash B Hukkeri (Haveri), R V Deshapande (Uttara Kannada), Qamar Ul Islam (Gulbarga), Dr Sharana Prakash R Patil (Bidar), P T Parameshwar Naik (Bellary), Umashree (Raichur), Shivaraj Tangadagi (Koppal), Babu Rao Chinchansur (Yadgir), V Srinivas Prasad (Mysore), H S Mahadeva Prasad (Chamarajanagar), Abhaya Chandra Jain (Chikmagalur), B Ramanatha Rai (Dakshina Kannada), Ambareesh (Mandya) and Vinay Kumar Sorake (Udupi). The district ministers are authorised to chair Karnnataka Development Programme once in three months at district-level as well as hoist national flag on Independence Day and Republic Day.
source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by Express News Service – Bangalore / May 28th, 2013
The ever-expanding Bangalore restaurant scene has its fair share of celebrity chefs. People who design and define the cityâs gastronomic-scape. They often hold forth on exotic dishes or conjure up a simple maa ki daal with a magical twist as we watch in wonder. Ever wondered what these Chefs eat? Which are their favourite restaurants? Bhumika K. tries to get you a peek at this and what they do cook in their home kitchensâŠ
Manu Chandra, Executive Chef and Partner, Olive Beach, Bangalore, Monkey Bar and LikeThatOnly
Favourite restaurants and what you usually order there: Fujiya in Delhi. I grew up eating their food even though itâs unabashedly Chindian. I always have the Talumein soup. Itâs a hearty bowl of all of last nightâs leftovers I reckon, and hugely tasty. It made me appreciate food of all kind.
Everyday food: I donât really eat breakfast; but lunch starts from freshly-baked bread at the restaurant, and then is a complex menu of all things that need to be tasted that have been prepared for the day. Dinner is always the staff food from our staff kitchen, which is invariably daal or rajmaa, rice, a vegetable or two, and a chicken or egg curry on occasion. This is at 6.30 pm, so I do get a snack towards 11.30 pm too, which is when we close. This is a simple affair and can be lemon rice, or noodles.
When I cook at home… : Itâs a simple salad and a one-pot meal. The latter could be a pulao, a curry, biryani, stew, or just a mish mash that has deep flavour but overall hearty.
Power food: Chocolate or chips. Naren Thimmaiah
Naren Thimmaiah, Executive Chef, The Gateway Hotel, Bangalore
Favourite restaurants and what you usually order there: MTR for their yummy masala dosas and bisibelebath, Olive Beach for their grilled fish and the pizzas, Egg Factory for their Manipal bread masala.
Everyday food: Since breakfastâs the only meal at home most of the times itâs a wholesome breakfast of akki otti (rice roti of Coorg) with curry and chutney or dosa, upma, or muesli with milk, and a strong dose of Coorg coffee. Since my wife is a teacher there is an invisible time table and dishes for the days marked as well! Sometimes there are also tasting portions of the yummy dinner dishes which I missed, waiting for me at breakfast table! By lunch time, you are always half full tasting the dishes around the kitchens. Yes itâs a good job to be in. Then it gets a formal completion at our associate dining room lunch spread. For dinner, there is always a new dish being tried for which Iâm a willing Guinea pig. Otherwise I go on this favourite dish non-stop for weeks together and then change it and go on that for weeks! Recent list has large bowl of Hot & Sour soup with crisp noodles, Penne aglio e olio, avial & red rice and now Iâm on whole wheat rotis and dry subzi.
When I cook at home…: Itâs a rare occasion. Give me onion and tomato and that can work wonders with anything. I like the versatility of these two basic ingredients. They lend themselves so well to whatever you cook. So the dishes that I cook can be any time-tested recipe or at times just about something with available ingredients. I have been an apprentice under my daughter when she tries her omelet with smiley face, pastas and finger sandwiches. Now she has moved on to smoothies and salsas. But since she has been watching Master Chef Australia, cooking skills have improved moderately but what has improved greatly is her judging skills of momâs cooking!
Power food: A bowlful of curd and a fruit.
Abhijit Saha, Founder, Director and Executive Chef of Caperberry and Fava
Your favourite restaurants and what you usually order there: Itâs idly at Brahminâs Cafe, Karimeen polichattu at Ente Keralam, pepper crab at Karavalli, sushi at Harina, dim sum at Zen, biryani at Samarkhand, meals at MTR, kebabs at Terracotta, Thai curries at Rim Naam.
Everyday food: Breakfast is usually eggs & toast, cornflakes, muesli, idly sambar, aloo or egg parantha. Lunch, is often one-dish meals on week days â salad, pasta, mixed noodles, risotto, dosa etc. On Sundays itâs either an elaborate Indian meal cooked by my wife or Sunday brunch in a hotel. Dinner is a home-cooked Indian meal, or wine-paired multi course dinners in restaurants.
When I cook at home… Itâs grills, pastas, risottos, Thai food, or biryani.
Power food: Fresh fruits, chocolate and indulgent tasting menu at Caperberry
Amit Wadhawan, Executive Chef, The Oberoi, Bangalore
Your favourite restaurants and what you usually order there: As I am a Chef attached with the world of five-star hospitality, I have travelled a fair bit and I have made many cities across the globe my home. Bangalore has been home for a few years now and I feel its culinary landscape is very exciting. My current favourite is Like That Only and I relish their pork ribs.
Everyday food: I prefer a wholesome breakfast, which will sustain me through the larger part of the day. I have eggs (mostly egg white omelets or a water poach) with brown toast and a cup of English breakfast tea. Some days I switch to good old Indian stuffed paranthas with natural yoghurt. Lunch is mostly on the go as I am busy looking after my guests. Usually tastings in the kitchens or a light salad. I eat dinner early. A habit I picked up whilst working in UK and Ireland and a good one I have kept alive. I have dinner with the team in our staff dining hall called the Rain Tree. It is mostly an Indian fare. This window is more about bonding with my team over food, sharing our thoughts and de-stressing. On occasions I switch to pasta or a light sandwich if I donât get time to eat at Rain Tree.
When I cook at home… Although the opportunity to cook at home comes rarely, when I do, I love doing grills or roast. I prefer chicken or fish with Oriental marinades accompanied with a healthy salad. I also love to cook lamb biryani with kebabs for friends and family for get-togethers.
Power food: Carrot, apple and beetroot juice. Egg white omelet sandwich made with whole wheat bread.
source: http://www.thehindu.com / The Hindu / Home> Features> MetroPlus> Food / by Bhumika K / Bangalore – May 26th, 2013
The first Ukrainian coffee museum, that features a variety of beautifully flavored drinks from all over the world, has been opened in Zakarpattya region. Among the exhibits of the museum you can see the coffee jam, the traditional utensils for preparing and consumption of coffee, and even the famous sort of coffee âCopi Luwakâ, which is produced with the help of the Malaysian palm marten.
Among the other exhibits there are Arabica, Robusta and one kind of excelsa coffee. The administrators of the museum are planning to enhance the collection by adding Liberica to the exhibition. Fyodor Shandor, the dean of the tourism department of Uzhgorod national university, has said that the visitors can currently observe 22 out of 48 existing sorts of coffee.
You can feel the love for coffee everywhere among the citizens of Uzhgorod. Apart from numerous coffee shops, there are also monuments for coffee, Cezve and the coffee bear. Currently the experts are designing a coffee route for tourists who intend to visit Uzhgorod.
Shruti Shibulal, the daugher of Infosys co-founder SD Shibulal found her true calling at ‘Tamara Coorg’, away from the world of technology and consulting serivices, when she forayed into the hospitality world.
Shruti Shibulal – Does that surname ring a bell !!.
She is the daughter of Infosys co-founder SD Shibulal but has nothing to do with Infosys except a 0.6% stake in Infosys.
However, a job at Infosys was never an option because they had a clear policy to keep family members out of management.
That policy certainly turned out to be good for her because Shruti found her calling in a world far removed from technology and consulting services and into the world of hospitality.
She joined hands with well known chef Abhijit Saha and founded Avant Garde Hospitality which runs fine dining restaurants in Bangalore. She is now moving up the hospitality chain with Tamara, an eco-friendly luxury resort in the coffee plantation district of Coorg in Karnataka.
Shrutisâs 0.64 percent stake in Infosys technologies, the company her father co-founded is worth about Rs 900 crore today. 28 year old Shruti Shibulal is putting her money to work. Promoter of the recently launched luxury resort, the Tamara Coorg and daughter of Infosys co-founder and CEO SD Shibulal Shruti began her career with Merrill Lynch in the US in 2006.
However, she decided to head home and bite into the growing foods business and promoted Avant Garde Hospitality with one of Indiaâs celebrated chefs Abhijit Saha. They gave Bangalore two premium restaurants Fava and Caperberry.
A few years down the road, Shruti felt the need to go back to school and after wrapping up at the Columbia Business School in 2012, she jumped right back into the hospitality world with Tamara Coorg.
Shruti Shibulal says it is something that you can really go in and make your own and it is exciting. âFor me the challenge is one of the main drivers. I am passionate about this industry and I think it is a great time to be in it, she feels.
If you look at India the tourism industry, contributes Rs 1.7 trillion to the GDP. The industry provides more than 10 percent of the organized employment in the country, she adds.
She thinks hospitality is a great place to be in because one is able to contribute so much to the country and also that one is creating a social impact by creating employment. However, what is contradicting is that we only account for 0.64 percent of the worldâs travellers coming into the country. So she feels there is scope to grow.
Tamara Coorg, built on a 170 acre functional coffee plantation takes up just 0.5 percent of the available space. It offers 30 luxury cottages and a multi-cuisine restaurant. It targets the international travellers who are not afraid to spend Rs 45,000 for a three night four days stay.
It is one of the few resorts built around the coffee plantation which allows the guests to brew the perfect cuppa.
Next on the menu for Tamara, is a spa block, a swimming pool, 26 more cottages and hopefully breaking even.
Shruti Shibulal says the occupancy levels are stabilizing. We are now getting to understand how operations work at different levels and are confident that with Phase II opening and our spa etc, we will be able to be very consistent in the kind of service that we guarantee for our guests. We expect to breakeven in about three to four years.
Moreover, she says, it takes time for a product like this unlike the restaurants to really establish and mature in any market. Ours is a new brand, with its pros and cons. We are not like any of the established brands in India.
Keeping all these pros and cons in mind, the team of 125 at the Tamara, look to tread slowly but surely. And as the second phase of expansion gains footing, Shruti is mindful of keeping the promise of luxury alive in all her offerings.
The ingredients used at Tamaraâs restaurant are grown on-site and will now find shelf space at the Organic World, the brandâs first boutique store that will soon be launched in Bangalore.
Does this young entrepreneur use her entrepreneur dad as a sandwich board?
Answering that query, Shruti Shibulal says, we do not discuss a lot of our professional lives at the dinner table. We have a lot going on in each of our lives. We are very close family. âOf course, my dad has a lot of experience in business and in general, in growing a company and so it is great to go to him for advice now and then and it is a great resource for me,â she adds.
He also likes to send guests to my properties and it is great because we get some exposure in other places. But at the same time this is my project, this is my baby, this is not his baby and so it is really great to have that ownership over. I cannot say that my dad is sticking his fingers or anybody else in my family for that matter, she specifies.
This is ultimately my job and I need to be responsible for what happens on this property and in our company in general, and how we decide to move forward, she reiterates.
This spirit of ownership drives Shruti and the team at Tamara, to grow both organically and inorganically. Shruti has lined up Tamara Resorts at Kodaikanal and Alappuzha in South India and is looking to taste foreign waters over the next few years and explore bringing in private equity to fund future expense.
source: http://www.moneycontrol.com / Home> News> Business / CNBC Young Turks / May 25th, 2013
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