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Saturday, January 5, 2013

Maha Kumbh: A market waiting to be tapped

Maha Kumbh 2013 has opened a new gateway for tourism business targeted at upper middle-class pilgrims who wish to wash away their sins with modern amenities at hand.
It was Mark Twain who first expressed the sense of wonderment that generations of writers and journalists have felt after participating in what is now billed as the greatest spiritual spectacle on earth.
“It is wonderful, the power of a faith like that, that can make multitudes upon multitudes of the old and weak and the young and frail enter without hesitation or complaint upon such incredible journeys and endure the resultant miseries without repining,” wrote the keen observer of human life in Following The Equator, recording his experience of the Kumbh Mela of 1894 in Allahabad. “It is done in love, or it is done in fear; I do not know which it is. No matter what the impulse is, the act born of it is beyond imagination, marvelous to our kind of people, the cold whites.”
On Monday, January 14, on the auspicious Makar Sankranti day, 119 years after Mark Twain’s Kumbh Mela, Allahabad will host the first big congregation of the Maha Kumbh, which takes place once in 144 years after the completion of a dozen 12-year Kumbh cycles.
Up till the Maghi Purnima Snan of Monday, February 25, more than 70 million pilgrims from all over the world are expected to converge on the banks of the Holy Sangam. That is about 200 times the number of pilgrims who had gathered for the Kumbh Mela at Haridwar in 1904!
For the Allahabad district administration and Uttar Pradesh police, it’s a logistical nightmare. For the Indian Space Research Organisation, it is another great opportunity to get satellite pictures of the human multitude. For media organisations across the world, it’s a must-have photo opportunity.
But never before has the travel and tourism sector seen it as an opportunity to promote deluxe pilgrimages.
In a move that is bound to have a ripple effect in the industry, online travel portal Ezeego1.com has announced a three-night, four-day Maha Kumbh Mela package, priced variably at Rs. 4,500 (standard), Rs. 23,650 (deluxe) and Rs. 40,750 (luxury).
The package covers accommodation for three nights at the Lakshmi Kutir Camp, which is located at the highest point of the Maha Kumbh; all meals (vegetarian; made from organic produce); 24-hour tea lounge loaded with baked breads, cookies and pies; evening and morning ‘aarti’ at the camp; and viewing terrace with a telescope for panoramic views of the Mela. The tents have modern toilets, refrigerators, bath amenities and towels.
There’s an in-house astrologer, just in case you wish to know how sin-free you’ve become; a spiritual teacher who doubles as guide — she’s been guiding pilgrims to the Kumbh Mela for the last 22 years; and you get access to an ayurvedic spa as well as demonstrations of cooking sattvik food. Pilgrimages no longer are about jostling your way through milling crowds.
“We sensed an opportunity in the Maha Kumbh — it was a market waiting to be tapped,” says a spokesman for Ezeego1.com, which is targeting mainly the upper middle-class pilgrims from north and east India.“People want to attend an event as historic as the Maha Kumbh, but stay away because of accommodation issues,” the spokesman adds.
The time has come for comfortable, nothing-to-worry pilgrimages, where a secure living environment is guaranteed. There was a time when a Char Dham Yatra would take about a month. Today, NRIs charter helicopters and complete it in two days. The Maha Kumbh, too, is well on its way to becoming a hassle-free spiritual opportunity.
Pilgrimages needn’t be painful to the pilgrim. Eight number of auspicious bathing days on the Maha Kumbh 2013 calendar, starting from January 14.

Potato Mash Kulcha Bread

Servings:10
cook time:2h

Top ideas for dinner tonight

Want to make something yummy that you can have anytime? Have some tasty potato mash kulcha bread and feel blessed! These Mediterranean looking breads are altered to the Indian palette, by adding chillies and potato. Soft to bite into, with a mouthful of flavours, this bread can be served, both as party snack or anytime bread served with your dinner.

Ingredients

  • 225g Whole wheat flour (atta)
  • 225g Plain flour (maida)
  • 50g Potato mash (flakes)
  • 7g Salt
  • 5g Wheat gluten powder
  • 365ml Tap water
  • 15g Fresh (compressed or instant) yeast
  • 10g Sugar
  • 20g Margarine/butter
  • 30ml Olive oil
  • 8g Chilli flakes
  • 5g Oregano (herb)
  • 200g Tomato slices
  • 7g Crystal (rock) salt
  • 35g Butter

Directions

  1. 1Take the plain flour, whole wheat flour and gluten together and sieve the mix. Repeat once more and add potato flakes with salt. Keep this mix separately.
  2. 2Add fresh / instant yeast along with sugar in a bowl and stir. Keep it aside and let it rest.
  3. 3Add the yeast solution to sieved flour and combine all the ingredients to form rough dough.
  4. 4Pull the dough out to a clean marble or granite table space and knead. Add margarine/butter and continue to knead the dough, till it forms a soft and smooth texture. Round the dough, cover it and let it rest for 15 – 20 min.
  5. 5While it’s resting, the dough will become twice itself in volume. Tap the dough, remove the gases and round it again. This time, let it rest for 10 minutes.
  6. 6Divide equal portions of the fermented dough on a marble or table slab. Make balls of the fermented dough portions and keep aside.
  7. 7Take each portioned dough and flatten on the table with a rolling pin, so that it’s about 1/4th inch thick (thicker than our usual chapattis).
  8. 8Take a baking tray and grease the inside lightly with oil or butter. Arrange the divided dough shapes inside the tray, by placing them directly on the base. Leave it to proof for 20min or until the dough has risen to twice its size.
  9. 9Dock with the help of a fork or roller pastry docker to form even pricks on each sheeted dough. (Docking refers to the act of pricking the dough all over with a fork or other implement.)
  10. 10Apply olive oil lightly with the help of a pastry brush all over the top of the dough.
  11. 11Arrange the sliced tomatoes on the dough. Then, sprinkle coarse salt, oregano and chili flakes evenly over the tomatoes and dough.
  12. 12Preheat the oven at 200°C. Arrange the garnished risen dough trays into the preheated baking oven and bake for 12-15 minutes or until the crust is golden-brown.
  13. 13Remove from the oven and release the rolls out from the tray immediately.
  14. 14Apply melted butter on each with the help of pastry brush. Serve hot.
  15. 15Notes: You can also alter the flavours further by using herbs like methi leaves (fenugreek), pudina leaves (mint). This combination will make it more Indian and will add to the health benefit.

Make those lips look luscious!

Get that perfect pout!
1. Healthy lips
Healthy lips can retain colour in a much better way than unhealthy lips. For this, apply a thick coat of Vaseline or other lip balm as a lip treatment and leave them overnight on to your lips. In morning, lightly brush your lips with your toothbrush to shed away the peeling skin of your lips. Before you coat them with lipstick ensure you use a sunscreen added lip balm to not only retain the colour, but also protect them from the sun 
lips 
2. Lip liners
Use lip liners to outline lips. It is effective in preventing bleeding of lip colours. Also, use a gentle dab of foundation on lips before you use a lipstick. Post application of lipstick over foundation, use a slight sweep of face powder and reapply the lipstick to retain the colour for a longer period of time.
lips 
3. Some essential tips
Using lip brush to apply lipstick will help in spreading the colour evenly all over the lips, making the lips look fuller. It is always advisable to use brighter shades of lipsticks. Even if they smudge and lighten at the end of the day, they will still have a light tint, which will make the lips look good.
lips 
4.Adding a coat of a lip gloss adds shine and makes the lip colour glossy. Always use lip brush or lip tubes directly. Applying lip colours through fingertips will not make them stay for long. It is because the oils in fingertips break down the lipstick formula and make the lip colour smudge.
lips 
4. Non-transferable lipsticks
For a better stay, use lipsticks which stay for a longer duration. Lip colours from certain brands come with non-transferable gloss products. Even after eating, drinking, endless talking or even kissing, the colour of such products will not smudge or transfer. However, some lipsticks, having long wearing formulas, can have drying effect on lips so for that drink loads of water to hydrate your lips.
lips

Bloomberg lists Mukesh Ambani as India's richest for sixth consecutive year

Mukesh Ambani
Houston, Jan 3 (ANI): Bloomberg Billionaires Index, a daily ranking of the world's 100 wealthiest individuals, has listed Mukesh Ambani as India's richest for the sixth consecutive year and the 18th richest in the world, with a personal wealth of 24.7 billion dollars in 2012.
Mexican telecommunications magnate Carlos Slim remained the world's richest person last year, holding a personal fortune of more than 70 billion dollars.
Ambani, 55, Chairman and Managing Director of Reliance Industries, has increased his ranking from 19th to 18th position and his personal wealth from 21 billion dollars to 24.7 billion dollars in the world.
The world's top 100 billionaires got even richer in 2012, with their total wealth rising by around 15 per cent to 1.81 trillion dollars.
Microsoft founder Bill Gates and the founder of fashion retailer Zara, Amancio Ortega, rounded out the top three spots, with wealth estimated just over and just under 60 billion dollars.
Investor Warren Buffett is at fourth place, but added around five billion dollars to his fortune over the year despite donating a substantial amount to charity last year.
IKEA founder Ingvar Kamprad saw his net worth rising 16.6 per cent to approximately 40 billion dollars, putting him in fifth place on Bloomberg's billionaire's index. (ANI)

Infosys denies report of firing 5,000 staff

REUTERS - Infosys said on Friday a newspaper report it was planning to fire up to 5,000 poorly performing workers was "wrong", although it encourages "chronic  under performers" to leave as part of its routine staff management. The Economic Times newspaper had earlier said Bangalore-based Infosys, India's second-largest software services exporter and an icon in the country's $100 billion outsourcing sector, was sacking up to 5,000 workers to trim costs. Infosys, which has more than 150,000 staff, said there was no mass lay-off planned at the company and the number of underperformers that could potentially leave was "significantly lower" than the 5,000 mentioned in the paper.
"We have a robust performance management system that includes structured appraisals and performance feedback," it said in a statement. "This is done regularly and is not a one-time event." Infosys, for years an investor favourite for exceeding its earnings targets, has struggled recently as its big customers cut costs, missing its own revenue guidance in three of the past four quarters. The software exporter may cut its revenue forecast for the year to March when it reports its December quarter earnings on January 11, as U.S. business clients put off spending and balk at signing big deals. With about 60 percent of its business in the United States, Infosys is particularly vulnerable to swings in U.S. corporate sentiment and has been hit hard by spending deferrals by the companies in the world's largest economy. However, Infosys executive co-chairman S. Gopalakrishnan was quoted by other media reports on Friday as saying 2013 would be better than last year for India's export-driven information technology industry. Gopalakrishnan was quoted as saying brighter prospects for the United States and China would help the IT sector, as he addressed an event for the Infosys Science Foundation on Thursday.
Infosys shares were up 0.1 percent at 1:59 p.m. at 2,339 rupees, while the Nifty was down 0.2 percent and NSE's IT sub-index was trading 0.5 percent higher.